Savory Pumpkin Cornmeal Pancakes: A Delicious Twist on a Classic Breakfast Recipe

Ingredients

• 1.5 cups of versatile all-purpose flour
• 1 cup of golden cornmeal
• A generous half cup of rich brown sugar
• 1 tablespoon of baking powder
• A dash of salt, just half a teaspoon
• A hint of warmth with half a teaspoon of ground cinnamon
• A touch of spice with a quarter teaspoon of ground cloves
• 1.25 cups of milk, or adjust to your desired consistency
• 1 cup of smooth canned pumpkin
• Two beaten eggs for binding
• Two tablespoons of vegetable oil for moisture
• A teaspoon of fragrant vanilla extract
• Two tablespoons of oil, split as needed

Step 1

Combine a medley of flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves in a spacious bowl, blending them with a whisk until they form a harmonious mixture. In a separate bowl, amalgamate milk, pumpkin puree, eggs, a duo of vegetable oil tablespoons, and a touch of vanilla extract, whisking them together until smooth and velvety. Gently introduce the milk concoction into the flour blend, stirring diligently until a cohesive batter is achieved.

Step 2

Next, warm up approximately a tablespoon of oil on a griddle set over medium-high heat. Scoop generous dollops of the batter onto the griddle, allowing them to cook until bubbles emerge and the edges appear set, usually taking about 3 to 4 minutes. Carefully flip the pancakes and continue cooking until the other side turns a delightful shade of golden brown, typically around 2 to 3 minutes. Repeat this process with the remaining batter, creating a stack of delectable pumpkin pancakes ready to be savored.