Pumpkin Cornmeal Pancakes

Pumpkin Cornmeal Pancakes

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

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Yield:
15 pancakes
Servings:
5

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

Directions

Step 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.

Step 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.

Nutrition Facts (per serving)

499
Calories
15g
Fat
80g
Carbs
11g
Protein
Nutrition Facts
Servings Per Recipe 5
Calories 499
% Daily Value *
Total Fat15g 19%
Saturated Fat3g 17%
Cholesterol79mg 26%
Sodium705mg 31%
Total Carbohydrate80g 29%
Dietary Fiber4g 13%
Total Sugars27g
Protein11g
Vitamin C2mg 12%
Calcium285mg 22%
Iron5mg 25%
Potassium335mg 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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