Nothing says fall time quite like pumpkin! This twist to a breakfast classic is moist and bursting with fall flavor.

Prep Time: 5-10 minutes – Cook Time: 15 minutes – Total Time: 25 minutes
Yield: 4 servings

Ingredients:
Batter:
– 1 1/2 cups Milk
– 1 cup Pumpkin Puree
– 1 Egg
– 3 Tbsp Brown Sugar
– 2 Tbsp Vanilla Maple Olive Oil
– 2 Tbsp White Balsamic Vinegar
– 2 cups Flour
– 2 tsp Baking Powder
– 1 tsp Baking Soda
– 1 1/2 Tbsp Maple Orange Shaker

Butter:
– 1/2 cup Butter, softened
– 1 Tbsp Maple Orange Shaker
– 1 tsp Maple Syrup
– 1/8 tsp Vanilla Bean Sea Salt

-Top with Cranberry Spice Balsamic

Instructions:
In a bowl, mix together the milk, pumpkin, egg, brown sugar, olive oil, and balsamic vinegar.

In a separate bowl, combined the flour, baking powder, baking soda, and Maple Orange shaker.

Combine wet and dry ingredients. Mix just enough to combine.

Heat a griddle or frying pan over medium low heat with 1 tsp olive oil. Pour 1/4 cup batter into the pan. Flip pancakes once bubbles start to form on top. Cook and additional 2-3 minutes on the second side.

To make the butter; stir together the butter, shaker, maple syrup, and salt.

Serve butter atop warm pancakes and finish with Cranberry Spice Balsamic.