Best 2 Pumpkin Cornmeal Pancakes Recipes
Indulge in a delightful culinary journey with our irresistible pumpkin cornmeal pancakes, a harmonious blend of autumnal flavors and wholesome ingredients. Crafted with the goodness of pumpkin puree, these pancakes boast a vibrant orange hue and a tender, fluffy texture that will tantalize your taste buds. The subtle sweetness of pumpkin is perfectly complemented by the nutty flavor of cornmeal, creating a symphony of flavors that will brighten up your mornings. We've curated a collection of delectable variations to satisfy every palate, from classic pumpkin cornmeal pancakes to creative twists like chocolate chip pumpkin pancakes and savory pumpkin cornmeal pancakes with crispy bacon. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making these pancakes an absolute delight to savor. So, gather your ingredients, fire up the griddle, and let's embark on a culinary adventure that will leave you craving for more.
Let's cook with our 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
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree gives these pancakes a delicious, natural sweetness and a vibrant orange color. If you don't have fresh pumpkin puree, you can use canned pumpkin puree instead.
- Don't overmix the batter: Overmixing the batter can make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat helps to prevent them from burning.
- Serve the pancakes immediately: Pumpkin cornmeal pancakes are best served immediately after they are cooked. If you need to keep them warm, place them in a warm oven or on a heating pad.
Conclusion:
Pumpkin cornmeal pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for fall mornings when you want something warm and comforting. With their fluffy texture, sweet pumpkin flavor, and crispy edges, these pancakes are sure to be a hit with everyone at your table.
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