Step 1

To a medium bowl, add milk and vinegar. Mix and let it rest for 5-10 minutes.

Step 2

Next, to your buttermilk, add eggs, pumpkin puree, sugar, and oil. Mix until well combined.

Step 3

To a separate bowl add the dry ingredients- flour, baking soda, salt, and pumpkin pie spice. Mix well.

Step 4

Add the dry ingredients to the wet ingredients and use a spatula or a wooden spoon to gently mix together. Be sure to NOT overmix! Having a few clumps is okay and even recommended.

Step 5

Heat a large cast-iron skillet or a non-stick pan over medium heat. Add 1 tsp oil. Once hot, reduce the heat to low. Pour ¼ cup batter and use the cup to form a circle. Cook for 3-4 minutes. Once the edges appear dry and there are bubbles at the top, flip gently. Cook for another 2-3 minutes on the other side. Repeat with the rest of the batter until all pancakes are done.

Step 6

Serve immediately and top with desired toppings. We like maple syrup, yogurt (plant-based or regular), and toasted pecans.