Rating: 4.73 stars
22 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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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; carbohydrates 80.1g; fat 15.1g; cholesterol 79.3mg; sodium 705.4mg. Full Nutrition
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Reviews (21)

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
(3)
22 Ratings
  • 5 star values: 16
  • 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
(3)
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
02/13/2021
I made this tonight for dinner, with a few modifications: I used buttermilk instead of regular milk, and a 50/50 mix or Almond Flour and Cassava Flour for a gluten free variation. The batter was way too thick when I followed the recipe measurements and ended up doubling the amount of buttermilk to get a good batter consistency. These are definitely a keeper - we have the leftovers in the freezer to enjoy later. Read More
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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
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