Fall Pumpkin Cornmeal Pancakes Recipe

Pumpkin Cornmeal Pancakes – Perfect for Fall!

Last Updated on September 15, 2022 by Share My Kitchen

Pumpkin Pancakes with Yogurt
Pumpkin Pancakes with Yogurt

If your family is anything like mine, you can never have enough pancake recipes. My own family loves pancakes, and so do I. We have oatmeal, chocolate chip, and pineapple..well, you get my point. Now there is yet another new favorite of ours to add to this list – pumpkin cornmeal pancakes!

These pumpkin cornmeal pancakes are great because they are easy to prepare. The batter comes together quickly, and then the pancakes cook up in a flash. Best of all, they taste great! These pancakes would make a great weekend breakfast treat. They are delicious with some maple syrup on top, but if you have some extra time in the morning you could also top them with butter and homemade pumpkin puree or even some homemade whipped cream!

How Do These Pumpkin Cornmeal Pancakes Taste Like?

These pancakes are not the same as the soft, fluffy ones you’d find on modern American tables. These corn cakes are thicker in texture than the cornmeal, and more filling than regular pancakes. However, these corn cakes can still be served with your favorite pancake toppings. You can choose to go with the traditional pairing of apricot jam with maple syrup over it.

Pumpkin Cornmeal Pancakes Recipe Card

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 6 to 8 corn cakes

Ingredients

  • 1/2 cup all-purpose flour
  • 1 1/2 cups cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons sugar
  • 2 large eggs
  • 3/4 cup milk or heavy cream
  • 1/2 cup pumpkin puree (not pumpkin pie puree)
  • 1/4 cup water
  • 4 tablespoons unsalted butter, melted, plus 1 tablespoon for cooking
  • 1 teaspoon pure vanilla extract

Instructions

  1. First, put an oven-safe plate in your oven, and preheat your oven to 150°F.
  2. Combine the flour, cornmeal, baking powder, and salt in a large bowl. Set aside.
  3. Then, combine the sugar, eggs, milk, pumpkin, water, butter, and vanilla in a large bowl.
  4. Mix the dry ingredients with the wet ingredients. Then, stir to combine, and make sure that there are no dry bits left in the bowl. Set aside.
  5. Over medium heat, melt about 1 tablespoon of butter on your griddle. Spread it out a little to cover the surface. After the butter has melted, you can wipe it down quickly with a towel or cloth. Make sure there are no liquid pools on the griddle.
  6. Then, spoon approximately 3 to 4 tablespoons of batter on the griddle. The size of the pancake depends on the amount of batter per corn cake you use.
  7. Cook the corn cakes for about 2 minutes, until they are golden on the underside. You lift the corn cake with a spatula to see what it looks like underneath.
  8. Flip the pancakes once the first side is golden. Then, cook the second side for about another 2 minutes.
  9. When there is no wet batter inside the corn cake, it is done. You can make a small crack with the edge of your spatula at the center to peek inside if you are still unsure. Then, serve the corn cake with its cracked side down and no one will know.
  10. Place the corn cakes on a plate in your oven to keep them warm and repeat the whole process with the remaining corn cakes.
  11. Serve with your favorite pancake toppings and enjoy!

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