Vermont Maple Pancakes with Roasted Walnut Oil
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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
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Author:
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
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.
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.