Pumpkin Cornmeal Pancakes
Recipe information
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Cooking:
15 min.
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Servings per container:
5
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Source:

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.