Pumpkin Cornmeal Pancakes

Pumpkin Cornmeal Pancakes
  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/4 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


  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.

03/29/2018
Pumpkin Cornmeal Pancakes, recipe PT15M PT1H 5 455 calories

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