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Pumpkin Cornmeal Pancakes

Rated as 4.72 out of 5 Stars

"These cakes make for the perfect fall breakfast with some pecans and real maple syrup over the top."
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25 m servings 499
Original recipe yields 5 servings (15 pancakes)


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  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; 15.1 80.1 11 79 705 Full nutrition

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Read all reviews 17
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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 a...

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, On...

Nice, fluffy, tender pancake. I left the brown sugar out.

I used raw brown sugar which made the pancakes slightly sweeter. The pancakes or griddles came out amazing with no cal/no sugar syrup! Perfect to Freeze with wax paper for those busy mornings an...

This recipe is perfect! The only change I made is used 1/2 cup regular cornmeal, and 1/2 cup course cornmeal for added texture. I topped my pancakes with whipped cream, chopped pecans, chopped b...

These were great! The only changes I made were to use avocado oil and whole wheat pastry flour in the batter and I used a non-stick griddle so didn't need the extra oil, otherwise I followed the...

I had to change some things because I didn't have all the ingredients: almond milk for regular milk, Jiffy mix for pure cornmeal. No doubt it changed tastes, but not in a negative way! A little...

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.

My husband is a pancake lover and he says these are the best he has ever eaten. I substituted Stevia blend brown sugar, added a dash of cardamom and used fresh pumpkin puree. They were so tasty ...