Don’t buy buttermilk just for this recipe.  If you have white vinegar or lemon juice at home, put 1 tablespoon in a 1 cup measuring cup.  Fill the rest with milk (whole if you have it).  Let it sit for a few minutes before adding to wet ingredients.  Repeat for the additional 1/2 cup of milk (and 1/2T of vinegar).

I can fit two, approximately 5 inch, pancakes at a time in my cast iron skillet, so it takes about 30 minutes to get through all of the batter. If you have a bigger pan or an electric skillet, it will be faster!

I don’t have to grease my seasoned cast iron skillet because of the butter in the batter.  If you are using a different kind of pan, test a small pancake to check if they stick.  Use a little butter in the pan if they do.

Do use a timer or watch the clock for each side as cooking.  They can appear to be done, but will be wet in the middle if you rush the 3 minutes per side.

I like picking a pumpkin puree (like Libby) and sticking with it because pumpkin purees vary a lot and will affect your recipes with varying textures and liquid content.  While it doesn’t matter so much for these resilient pancakes, it does for other more precise baking recipes.

Make extra pancakes for an additional weekday breakfast.  Just refrigerate them in an airtight container after they have cooled.  They will hold for three days and can be easily warmed in a microwave (start with 20 seconds per cake, flip and repeat if needed).

We used organic flour, butter, sugar, eggs, and milk at the bakery which I also try to do at home.  Great ingredients make for great goodies!