Pumpkin Cornmeal Pancakes

Recipe View In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves. (5 minutes)

Recipe View In a separate bowl, whisk together the milk, pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined. (3 minutes)

Recipe View Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Add additional milk, 1 tablespoon at a time, if the batter is too thick. (2 minutes)

Recipe View Heat a lightly oiled griddle or large skillet over medium heat. Test the heat by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly. (5 minutes)

Recipe View Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes, or until bubbles begin to form on the surface and the edges look set. (4 minutes)

Recipe View Flip the pancakes and cook for another 2-3 minutes, or until golden brown on the bottom. (3 minutes)

Recipe View Repeat with the remaining batter, adding more oil to the griddle as needed. (Variable time)

Recipe View Serve immediately with your favorite toppings, such as pecans, maple syrup, butter, or a dusting of powdered sugar. (2 minutes)