Pumpkin Buttermilk Pancakes

Yield: 12 servings

Time: 10 minutes prep, 15-20 min cooking

Ingredients

Dry ingredients
2 cups all purpose flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1/2 tsp salt

Wet ingredients
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar

Directions 

Mix milk and vinegar together and let sit for 5 minutes.

Combine dry ingredients in a medium bowl and wet ingredients in another large bowl. 

Stir dry ingredients into wet ingredients just until mixed together. 

Cook 1/4 cup of the batter at a time on a hot, well oiled cast iron skillet, browning both sides.