- 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
- 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.
03/29/2018
recipepes.com
Pumpkin Cornmeal Pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
