Pumpkin Cornmeal Pancakes

4.7
(22)

These cakes make for the perfect fall breakfast with some pecans and real maple syrup over the top.

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Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
5
Yield:
15 pancakes

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

  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.

  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)

499 Calories
15g Fat
80g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 499
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 17%
Cholesterol 79mg 26%
Sodium 705mg 31%
Total Carbohydrate 80g 29%
Dietary Fiber 4g 13%
Total Sugars 27g
Protein 11g
Vitamin C 2mg 12%
Calcium 285mg 22%
Iron 5mg 25%
Potassium 335mg 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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