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Diana Rattray
These delicious pumpkin pancakes get extra texture from the cornmeal. A little brown sugar and a few subtle spices flavor the pancakes perfectly.Â
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.
Ingredients
- 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
Steps to Make It
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In a large bowl combine the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and spices. Whisk to blend the dry ingredients.
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In another bowl, beat the eggs with 1 1/4 cups of milk, the canned pumpkin, 2 tablespoons of vegetable oil, and vanilla.
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Stir the milk mixture into the dry ingredients until well blended.
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Heat a skillet or griddle over medium-low heat with a little oil.
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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.
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Cook the pancakes on one side until the edges look dry and they are firm enough to flip. Flip and brown the other side.Â
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