1.5 c. pumpkin (not pumpkin pie filling! LOL) or butternut squash puree. If you use fresh (nuked or baked and then pureed), it’s cheaper and no BPA from can liners!
2 large eggs
3/4 c. buttermilk
1/4 tsp salt
1 tablespoon sugar (optional, depends on your dunking sauce)
1/4 tsp or more pumpkin pie spice, if desired
1/2 tsp baking soda
3/4 c flour (I use whole wheat, recipe calls for all purpose)
Oil (I use EVOO or coconut, the only oil that doesn’t turn harmful/rancid when cooked)

Sauce – a 3:1 ratio of plain yogurt to honey. Mix up and then dunk.

combine ingredients. use a 1/8 or 1/4 cup scoop to put a dollop of mix on a HOT and oiled griddle.