Name: Pumpkin Cornmeal Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: All-purpose flour - 1 ½ cups; Cornmeal - 1 cup; Brown sugar - ½ cup; Baking powder - 1 tablespoon; Salt - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground cloves - ¼ teaspoon; Milk, or more as needed - 1 ¼ cups; Canned pumpkin - 1 cup; Eggs, beaten - 2; Vegetable oil - 2 tablespoons; Vanilla extract - 1 teaspoon; Oil, divided, or as needed - 2 tablespoons

Ingredients for - Pumpkin Cornmeal Pancakes

1. All-purpose flour 1 ½ cups

2. Cornmeal 1 cup

3. Brown sugar ½ cup

4. Baking powder 1 tablespoon

5. Salt ½ teaspoon

6. Ground cinnamon ½ teaspoon

7. Ground cloves ¼ teaspoon

8. Milk, or more as needed 1 ¼ cups

9. Canned pumpkin 1 cup

10. Eggs, beaten 2

11. Vegetable oil 2 tablespoons

12. Vanilla extract 1 teaspoon

13. Oil, divided, or as needed 2 tablespoons

How to cook deliciously - Pumpkin Cornmeal Pancakes

1 . Stage

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 . Stage

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.