Pumpkin Cornmeal Pancakes

Name: Pumpkin Cornmeal Pancakes
Total time: 25
Yield: 5
Ingredients: 1 ½ cups all-purpose flour; 1 cup cornmeal; ½ cup brown sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; 1 ¼ cups milk, or more as needed; 1 cup canned pumpkin; 2 eggs, beaten; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; 2 tablespoons oil, divided, or as needed

Recipe by Barefoot Lurch from allrecipes.com

Breakfast 25 Mins.

Ingredients

5 servings

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1 ½ cups all-purpose flour
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1 cup cornmeal
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½ cup brown sugar
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1 tablespoon baking powder
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½ teaspoon salt
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½ teaspoon ground cinnamon
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¼ teaspoon ground cloves

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1 ¼ cups milk, or more as needed
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1 cup canned pumpkin
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2 eggs, beaten
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2 tablespoons vegetable oil
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1 teaspoon vanilla extract
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2 tablespoons oil, divided, or as needed

Instructions

Whisk flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves together in a large bowl. Beat milk, pumpkin, eggs, 2 tablespoon vegetable oil, and vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is well-combined.
Heat about 1 tablespoon oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.