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

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
5
Yield:
15 pancakes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

499 calories; protein 11g 22% DV; carbohydrates 80.1g 26% DV; fat 15.1g 23% DV; cholesterol 79.3mg 26% DV; sodium 705.4mg 28% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/28/2016
I really liked these but the family wasn't as impressed. I think they would've preferred traditional pumpkin pancakes. They ate them but didn't enjoy them as much as normal. Made as stated but added added a pinch of ginger and nutmeg too. Read More
(2)
20 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/28/2016
I really liked these but the family wasn't as impressed. I think they would've preferred traditional pumpkin pancakes. They ate them but didn't enjoy them as much as normal. Made as stated but added added a pinch of ginger and nutmeg too. Read More
(2)
Rating: 5 stars
09/22/2016
Instead of the regular maple syrup I cut a banana put it on a little skillet with little bit of butter water and let it simmer until completly cook and smear it on top of the pancakes One or two bananas 2 tbs butter 2 tbs water and let it simmer mashing the bananas until done about 5 minuetes Read More
(1)
Rating: 4 stars
10/01/2015
Nice fluffy tender pancake. I left the brown sugar out. Read More
(1)
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Rating: 5 stars
11/25/2016
I made these for my picky husband and grandson and son. They all said this is their new favorite pancake even though they were skeptical of the new recipe. Success!! Thanks. Read More
Rating: 5 stars
11/28/2015
I followed the recipe made no changes-delicious! Loved the texture with the cornmeal added. Very dense & filling. Read More
Rating: 5 stars
11/05/2016
Per my kids request This is our new go-to for a thanksgiving breakfast tradition! I added a dash of ginger and nutmeg and I didn't measure the cinnamon either. I did add a bit more milk until desired consistency. Served with cream cheese frosting (already made from previous event) and honey walnut cream cheese spread. Read More
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Rating: 4 stars
12/24/2014
Loved the combination of cornmeal and pumpkin in this recipe. I also made a batch of pumpkin syrup to top these with. Yummy! Read More
Rating: 5 stars
12/05/2015
Very good. I'd add some ginger next time. Read More
Rating: 5 stars
10/21/2019
These are super good. I have been wanting to try these for a while and finally got the chance. These will be on the menu from now on. Followed the recipe exactly and would not change a thing. They smell great cooking. The batter is very thick and cooking needs to be a bit lower on temp but, worth the extra wait. Thanks for the great recipe. Read More