Autumn Pancakes


  • 2 TBSP Butter Infused Olive Oil
  • 1 cup whole milk + 2 TBSP
  • 2 TBSP sugar
  • 1 large egg-beaten
  • 1/2 TSP Salt 
  • 2 TBSP baking powder
  • 1 cup flour


Mix oil, egg, and milk. Sift baking powder and flour into mix. Add remaining ingredients. Add 2 TBSP more milk. Let mix rest for 5 minutes. Fry on hot griddle


Substitute Butter Infused Olive Oil for butter or vegetable oil.

For a healthier pancake breakfast drizzle with Vermont Maple Balsamic, Butter Olive Oil instead of a pat of butter, or Virginia produced authentic Maple Syrup. Enjoy true Autumn Flavor!

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