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Pumpkin Cornmeal Pancakes Recipe

Recipe by: Barefoot Lurch

"These cakes make for the perfect fall breakfast with some pecans and real maple syrup over the top."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In25 m
  • 1Whisk 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.
  • 2Heat 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.
Ingredients
  • 5 servings
  • 499 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    499
    25%
  • Fat:
    15.1
    23%
  • Carbs:
    80.1
    26%
  • Protein:
    11
    22%
  • Cholesterol:
    79
    26%

Based on a 2,000 calorie diet

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