Pumpkin Cornmeal Pancakes

Ingredients

• 1.5 cups all-purpose flour
• 1 cup cornmeal
• 0.5 cups brown sugar
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground cloves
• 1.25 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

Instructions

1. 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. 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.