These delicious pumpkin pancakes get extra texture from the cornmeal. A little brown sugar and a few subtle spices flavor the pancakes perfectly.
Serve them with pecans and maple syrup or a golden cane syrup for a fabulous fall breakfast. This apple cider syrup would be great!
We love these moist, flavorful pancakes, and they are perfect for the fall season and holiday mornings.
- 1 1/2 cups all-purpose flour, (about 7 ounces)
- 1 cup cornmeal (5 ounces)
- 1/2 cup brown sugar (packed)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs (beaten)
- 1 1/4 to 1 1/2 cups milk
- 1 cup canned pumpkin
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Vegetable oil for the skillet or griddle
In a large bowl combine the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and spices. Whisk to blend the dry ingredients.
In another bowl, beat the eggs with 1 1/4 cups of milk, the canned pumpkin, 2 tablespoons of vegetable oil, and vanilla.
Stir the milk mixture into the dry ingredients until well blended.
Heat a skillet or griddle over medium-low heat with a little oil.
Spoon the batter, about 1/4 cup at a time, onto the griddle or skillet. If the batter is too thick, add small amounts of milk to thin. The batter should spread slightly when dropped on the griddle.
Cook the pancakes on one side until the edges look dry and they are firm enough to flip. Flip and brown the other side.