pancakes are a cozy twist on a breakfast favorite, combining the warm flavors of pumpkin with a delightful cornmeal texture. Perfect for chilly mornings, they’re fluffy, flavorful, and easy to whip up in no time.
Prep Time15 min
Cook Time10 min
Total Time25 min
Difficulty
Easy
Chef's Cooking Tips
Use buttermilk or add a splash of vinegar to regular milk for extra fluffiness.
Don’t overmix the batter; a few lumps are okay to keep the pancakes tender.
Cook on medium heat to ensure pancakes are golden but cooked through without burning.
Ingredients
0/13
Why This Recipe Is A Must Try
These pancakes are light and airy with a subtle sweetness from the pumpkin. The cornmeal adds a nice texture and a slightly nutty flavor. They make a cozy breakfast that feels special but is easy to prepare.
Step 1
In a large bowl, mix together the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves. In a separate bowl, whisk the milk, pumpkin, eggs, vegetable oil, and vanilla until smooth. Pour the wet ingredients into the dry and stir everything together until just combined—don’t overmix, a few lumps are okay.
Step 2
Heat about a tablespoon of oil in a skillet or griddle over medium-high heat. Once hot, spoon generous dollops of batter onto the surface. Cook the pancakes for 3 to 4 minutes, until you see bubbles forming on top and the edges look set. Flip them carefully and cook for another 2 to 3 minutes, until they’re golden and cooked through. Keep going until all the batter is used up, adding more oil if needed. Serve warm and enjoy!
117
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
What To Serve With This Dish
Serve warm with a drizzle of maple syrup or honey. Add a dollop of whipped cream or a sprinkle of toasted nuts for extra texture. Fresh fruit like sliced bananas or berries pairs nicely and brightens the dish.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or skillet to keep them fluffy. For longer storage, freeze in a single layer with parchment paper between each pancake.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes, use cooked and pureed fresh pumpkin in the same amount as canned.
What can I substitute for cornmeal if I don’t have any?
You can replace cornmeal with an equal amount of extra flour or polenta for a similar texture.
How do I know when to flip the pancakes?
Flip when bubbles form on top and the edges look set, usually after 3 to 4 minutes.
Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before cooking.
Why are my pancakes not fluffy?
Avoid overmixing the batter and make sure your baking powder is fresh for better rise.
Can I use a non-dairy milk instead of regular milk?
Yes, almond, soy, or oat milk work well as substitutes.
How do I store leftover pancakes?
Store in an airtight container in the fridge for up to 3 days or freeze for longer.
Can I add nuts or chocolate chips to the batter?
Yes, fold in nuts or chocolate chips gently before cooking for extra flavor.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
