Pumpkin Cornmeal Pancakes recipe
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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
Nutrition Info
- 498.9 caloriescarbohydrate: 80.1 gcholesterol: 79.3 mgfat: 15.1 gfiber: 3.7 gprotein: 11 gsaturatedFat: 3.3 gservingSize: -sodium: 705.4 mgsugar: 26.6 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cornmeal Pancakes
Directions
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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.