Pumpkin cornmeal pancakes recipe

Pumpkin Cornmeal Pancakes recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Pumpkin Cornmeal Pancakes recipe, a perfect blend of autumn flavors and comforting breakfast goodness. This recipe combines the earthy sweetness of pumpkin with the subtle crunch of cornmeal, resulting in pancakes that are both fluffy and hearty. The warm spices like cinnamon and nutmeg add a cozy touch, making these pancakes a delightful treat for chilly mornings. Serve them with maple syrup or a dollop of whipped cream for a truly indulgent experience.

Keywords: pumpkin, cornmeal, pancakes, autumn flavors, breakfast

Pumpkin cornmeal pancakes recipe details

Pumpkin cornmeal pancakes recipe, recipe Rating: 4.6
Number of votes:111

Ingredients

3/4 cup unbleached all-purpose flour

3/4 cup cornmeal (preferably stone-ground)

1/4 cup firmly packed brown sugar

1-1/2 teaspoons baking powder

1 teaspoon pumpkin pie spice (or substitute 1/2 teaspoon cinnamon and 1/2 teaspoon all spice)

1/2 teaspoon baking soda

1 teaspoon salt

1-2/3 cup low-fat buttermilk

3/4 cup pumpkin puree

2 Tablespoons vegetable oil

2 whole eggs

1 egg white

Instructions:

These pancakes are as light as a feather. They are especially delicious with pure maple syrup on a chilly morning.

Combine the flour, cornmeal, brown sugar, baking powder, spice, baking soda, and salt in a large bowl; stir well. In a separate medium bowl, combine the buttermilk, pumpkin, oil, egg whites, and egg yolks. Whisk together until well combined. Add to the flour mixture, stirring until smooth.

Spoon about 1/3 cup batter for each pancake onto a hot, non-stick griddle or non-stick skillet (if necessary, griddle can be coated with cooking oil spray). Cook 2 minutes on first side or until golden brown (bubbles will not form on tops of pancakes, and edges will not look cooked). Turn pancake over and cook 2 more minutes on second side.