½ cup pumpkin or butternut squash puree
¼ c granulated sugar
2 T vegetable oil
1 large egg
½ t apple cider vinegar
½ cup buttermilk
½ cup milk, almond milk, or cashew milk
1 cup flour
1 t pumpkin pie spice
½ t cinnamon
1 t baking powder
½ t baking soda(sifted)
Preheat the griddle to 350 degrees
Pour the vinegar into a liquid measuring cup. Add the milk, or alternate milk and set aside for 10 minutes.
In a medium bowl add the pumpkin or squash puree, sugar, oil, and egg. Whisk the ingredients together to be sure that they are well blended.
Mix in the milk(s) and blend well.
In a large bowl mix together the flour, spices, baking powder, and baking soda.
Add the liquid to the dry ingredients and mix only until blended. Do not overmix.
Using a quarter cup measure, ladle the batter onto a hot griddle. Allow the batter to start to cook around the edges and the centers should be bubbly. Turn the pancakes to continue cooking on the other side. Pancakes should be golden brown on each side. Do not turn pancakes more than once and never press pancake down with a turner.
Serve hot on warmed plates with roasted apples or all day apple butter, butter and maple syrup.
Recipe by Jenn Borealo, Culinary Specialist
