Pumpkin Cornmeal Pancakes

Pumpkin Cornmeal Pancakes are an incredibly delicious way to welcome fall. Moist and soft on the inside, buttery crispy edges, and drowned in maple syrup; these pancakes will be your favorite pumpkin recipe of the season!

Sometimes I wish I had a big neon, blinking sign that said, “MAKE THIS! RIGHT NOW! SERIOUSLY!”

If I did, I’d plop it down right here in the middle of this post with the arrow pointing straight at these pancakes. They’re that good.

Three weeks into September, and we’ve already had quite a lot of pumpkin over here. So far, in 2014 we’ve made: Pumpkin Chocolate Chip Brookies, Pumpkin S’mores Cupcakes, Pumpkin Donut Muffins, Classic Pumpkin Chocolate Chip Cookies, Turtle Pumpkin Cookie Cups, Pumpkin Marble Cake, and Easy Pumpkin Marble Cupcakes.

You’d think we’d be so sick of pumpkin by now, but it never seems to get old. And even after all of those really, really, really delicious pumpkin recipes, I think I’m declaring a new favorite pumpkin recipe today…

As it turns out, pumpkin cornmeal pancakes are IN-CRED-I-BLE. Incredible. Jaw-dropping good.

Pumpkin Cornmeal Pancakes are an incredibly delicious way to welcome fall. Moist and soft on the inside, buttery crispy edges, and drowned in maple syrup; these pancakes will be your favorite pumpkin recipe of the season!

I wish I had better adjectives to describe how obsessed I am with these pancakes. Actually… if I’m wishing for things, I wish you could reach through the screen and take a big, maple-drenched fork-full!

Anyway. Make them! The sooner, the better. Because once you try them, you’ll be happily making and eating them all through pumpkin season and straight through to the holidays! I’m already thinking these are on the menu for Halloween, Thanksgiving, and Christmas Eve breakfasts… yes, please!

Pumpkin Cornmeal Pancakes

Yield: 15-18 pancakes

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cornmeal
  • 1/2 teaspoon salt
  • 3 tablespoons baking powder
  • 4 tablespoons sugar
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups milk
  • 1 1/2 cups pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs
  • 3 teaspoons vanilla
  • 4 tablespoons melted butter
  • 1 tablespoon molasses

Instructions

  1. In a large mixing bowl, mix together the flour, cornmeal, salt, baking powder, sugar, and pumpkin pie spice.
  2. Add the milk, pumpkin, eggs, vanilla, melted butter, and molasses, and mix well until smooth batter forms.
  3. Preheat a griddle (I like using an electric one) to medium heat. Melt a small amount of butter on the griddle to grease.
  4. Pour 1/4 cup at a time onto the griddle for each pancake. Let cook on one side for a minute or two until edges appear dry and bubbles form up top. Flip and cook on the other side.
  5. Remove from griddle and serve immediately. Or let cool completely before storing in an airtight container for up to 1 week in the refrigerator or freezer.
https://www.somethingswanky.com/pumpkin-cornmeal-pancakes/

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.