Pumpkin Cornmeal Pancakes
Description
Pumpkin cornmeal pancakes make for the perfect fall breakfast with some pecans and real maple syrup over the top.
Ingredients
•
1 1/2 cups all-purpose flour
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1 cup cornmeal
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1/2 cup brown sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1 1/4 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
Directions
1
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.
2
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.