These cakes make for the perfect fall breakfast with some pecans and real maple syrup over the top.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 ¼ 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
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 499 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat3g | 17% |
Cholesterol79mg | 26% |
Sodium705mg | 31% |
Total Carbohydrate80g | 29% |
Dietary Fiber4g | 13% |
Total Sugars27g | |
Protein11g | |
Vitamin C2mg | 12% |
Calcium285mg | 22% |
Iron5mg | 25% |
Potassium335mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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