Vermont Maple Pancakes with Roasted Walnut Oil

September 29, 2025

There’s nothing quite like a stack of warm, fluffy pancakes on a crisp autumn morning. These Vermont Maple Pancakes bring comfort and elegance to your breakfast table with a drizzle of Vermont Maple Balsamic and a nutty hint of Roasted Walnut Oil. The result? A sweet, rich, and slightly earthy flavor that elevates a classic weekend favorite into something truly special.

Perfect for brunch with family or a cozy start to the day, this recipe balances wholesome ingredients with indulgent flavors — guaranteed to become your new fall go-to.

Vermont Maple Pancakes with Roasted Walnut Oil

Cozy mornings call for Vermont Maple Pancakes! Fluffy, golden stacks drizzled with Vermont Maple Balsamic and a touch of Roasted Walnut Oil for nutty warmth. The perfect fall breakfast upgrade.

Author: https://shopevoo.com
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Category: Main Course
Cuisine: American

Ingredients

1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup buttermilk (or milk + 1 tsp lemon juice)
1 large egg
2 tbsp Roasted Walnut Oil
1 tsp vanilla extract
Butter or oil for cooking
Fresh fruit (bananas, strawberries, blueberries) for topping
Warm maple syrup, to serve
2–3 tbsp Vermont Maple Balsamic (for drizzling)

Directions

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine buttermilk, egg, Roasted Walnut Oil, and vanilla.
Gently fold the wet ingredients into the dry ingredients until just combined (do not overmix — batter should be slightly lumpy).
Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
Stack pancakes on a plate, top with fresh fruit, and drizzle generously with Vermont Maple Balsamic and warm maple syrup.