Pumpkin Cornmeal Pancakes

Ingredients

• 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

Directions

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.