Pumpkin Cornmeal Pancakes recipe

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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

Nutrition Info

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
servingSize: -
sodium: 705.4 mg
sugar: 26.6 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

Recipe Yield

15 pancakes

Recipe Note

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

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