Best Pumpkin Cornmeal Pancakes Recipes

PUMPKIN CORNMEAL PANCAKES

Pumpkin Cornmeal Pancakes image

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

Provided by Barefoot Lurch

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 25m

Yield 5

Number Of Ingredients 13

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

Steps:

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.
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 : Calories 498.9 calories, Carbohydrate 80.1 g, Cholesterol 79.3 mg, Fat 15.1 g, Fiber 3.7 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 705.4 mg, Sugar 26.6 g

PUMPKIN CORNMEAL PANCAKES

Pumpkin Cornmeal Pancakes image

Provided by Elizabeth Kolbert

Categories breakfast, easy, quick, main course

Time 20m

Yield 10 pancakes

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1 cup confectioners' sugar, plus extra sugar for topping
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1 cup mashed pumpkin (canned pumpkin may be used)
3 cups milk
Butter for frying

Steps:

Combine flour, cornmeal, 1 cup of the confectioners' sugar, ginger and cinnamon in a large mixing bowl.
Combine eggs and pumpkin, and beat into the flour mixture. Add milk slowly to make a smooth batter.
Heat butter in a frying pan or crepe pan about 8 inches in diameter. Pour about 1/2 cup of the batter in the pan, and swirl around to make a thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners' sugar.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 47 milligrams, Sugar 4 grams, TransFat 1 gram

PUMPKIN CORNMEAL PANCAKES

Pumpkin Cornmeal Pancakes image

Provided by Food Network

Categories dessert

Time 32m

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1 cup confectioners' sugar, plus extra sugar for topping
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree
2 eggs, lightly beaten
2 1/2 to 3 cups milk or more for thinner pancakes
Butter, for frying

Steps:

Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth batter. Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners' sugar.