• 1-1/2 cups of low fat milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 Tbsp J. Olive Co. Butter Olive Oil
  • 2 Tbsp J. Olive Co. Pumpkin Pie Spice Balsamic​
  • 2 cups all purpose flour
  • 3 Tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Kosher salt


  1. In a bowl, mix together the milk, pumpkin, egg, oil and balsamic.
  2. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.​

Recipe courtesy of Monadnock Oil & Vinegar