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
Why This Recipe Is So Enjoyable
These pancakes are a delightful twist on a classic breakfast favorite. The pumpkin adds a subtle sweetness and a moist texture, while the cornmeal brings a pleasant crunch. They are perfect for a cozy morning or a special weekend treat.
Helpful Kitchen Tips
- Use fresh pumpkin puree for the best flavor and texture.
- Preheat your griddle or pan well to get a nice golden crust.
- Avoid overmixing the batter to keep the pancakes light and fluffy.
- Preheat your griddle or pan well to get a nice golden crust.
- Avoid overmixing the batter to keep the pancakes light and fluffy.
Step 1
In a big bowl, mix together the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves. In another bowl, whisk the milk, pumpkin, eggs, vegetable oil, and vanilla extract until everything is combined. Pour the wet ingredients into the dry and gently stir until you have a smooth batter.
Step 2
Heat about a tablespoon of oil in a griddle or large pan over medium-high heat. Once hot, drop spoonfuls of batter onto the surface. Cook until you see bubbles forming and the edges look set, which should take around 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes until golden brown on the other side. Keep going until all the batter is used up, adding a bit more oil if needed. Serve warm and enjoy!
Best Serving Ideas
Serve warm with a drizzle of maple syrup or honey. They also pair wonderfully with a dollop of Greek yogurt and a sprinkle of cinnamon or toasted nuts for added texture and flavor.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a toaster or on a skillet to keep them crisp on the outside. You can also freeze the pancakes by layering them with parchment paper and placing them in a freezer-safe bag.
