Best Pumpkin Cornmeal Pancakes Recipes
PUMPKIN CORNMEAL PANCAKES
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
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
Provided by Elizabeth Kolbert
Categories breakfast, easy, quick, main course
Time 20m
Yield 10 pancakes
Number Of Ingredients 9
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
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.
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