Pumpkin Cornmeal Pancakes are a cozy, autumn-inspired twist on traditional pancakes, combining the earthy sweetness of pumpkin with the texture and slight crunch of cornmeal. These pancakes are fluffy, flavorful, and full of warming spices, making them perfect for a fall breakfast or brunch. The pumpkin adds moisture, while the cornmeal gives a subtle heartiness that pairs beautifully with maple syrup or a dusting of powdered sugar.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin purée
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Maple syrup or powdered sugar, for serving
Instructions:
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix the pumpkin purée, buttermilk, eggs, melted butter (or oil), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes until golden brown.
- Serve warm with maple syrup or a sprinkle of powdered sugar.
These Pumpkin Cornmeal Pancakes bring a comforting and seasonal flavor to your breakfast table, perfect for chilly mornings or festive gatherings.
