Pumpkin Cornmeal Pancakes

Last Updated on April 15, 2022 by Karen

Pumpkin Cornmeal Pancakes are moist, decadent, and flavored with warm spices, with a surprising crunch.

Happy New Year!  Hope you had fun celebrating on New Year’s Eve and New Year’s Day perhaps.

There was nothing much going on at work today so I decided to work from home.  And you know what that means?  Bring on the comfy leggings, hoodie, and fluffy slippers!  I’ve got a cozy corner set up here as my makeshift office — I can really get used to this.

Seeing how it’s the second day of 2015, I wanted to make something special to start off my day.  Coupled with the fact that I have not stopped thinking about the pumpkin pancakes I saw on Pinterest earlier this week, I tweaked the recipe a bit and made a batch of warm, comforting Pumpkin Cornmeal Pancakes!

That’d be a stack of dollar-size pumpkin pancake topped with toasted pumpkin seeds and a drizzle of pure maple syrup our friends had brought us from Quebec.  It’s not as thick as the Vermont maple syrup I am used to but the taste is so good!

Moist and fluffy pumpkin pancakes are flavored with warm spices and get a nice crunch from the cornmeal.  These pancakes are quite a treat on cold winter mornings.  I stacked the teeny-tiny pancakes up high, drizzled ‘em with the warmed maple syrup, and dove right in.

You can make these pancakes into regular size, but don’t things always taste better when they are made smaller?  :)

It’s bone-chilling cold outside as I type this, and the thought of having to venture out into the howling wind makes me shudder.  I am pretty content hiding at home and sipping on my hot tea instead.

Hope you all have a wonderful Friday afternoon and a relaxing weekend ahead!

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Pumpkin Cornmeal Pancakes

Author Karen @ The Tasty Bite

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cornmeal
• 1/2 tsp salt
• 3 tbsps baking powder
• 1/4 cup brown sugar
• 1 tsp pumpkin pie spice
• 1 1/2 cups buttermilk
• 1 cup pumpkin puree
• 2 eggs whisked
• 3 tbsps unsalted butter melted

Instructions

• In a large mixing bowl, mix together flour, cornmeal, salt, baking powder, brown sugar, and pumpkin pie spice.
• Add buttermilk, pumpkin, eggs, and melted butter, and mix well until smooth batter forms.
• Preheat a griddle or nonstick pan to medium heat. Coat with cooking spray and drop a tablespoon of batter at a time onto the griddle. Let cook on one side for a minute or two until edges appear dry and bubbles form up top. Flip and cook on the other side.
• Remove from griddle and serve immediately. Or let cool completely before storing in an airtight container for up to 1 week in the refrigerator or freezer.