Pumpkin Cornmeal Pancakes Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. 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. 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! Continue to Content Pumpkin Cornmeal Pancakes Yield: 15-18 pancakes Print 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 In a large mixing bowl, mix together the flour, cornmeal, salt, baking powder, sugar, and pumpkin pie spice. Add the milk, pumpkin, eggs, vanilla, melted butter, and molasses, and mix well until smooth batter forms. Preheat a griddle (I like using an electric one) to medium heat. Melt a small amount of butter on the griddle to grease. 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. 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. Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post! Be sure to also follow me on Facebook, Pinterest, Twitter, YouTube, and in the Something Swanky Dessert Recipes Facebook group! Recommended Pins: Banana Nutella and Oatmeal Pancakes Sparkling Apple Cider Pancakes Strawberry Cheesecake Pancakes Wheat Germ Pancakes Lemon Poppyseed Yogurt Pancakes Blueberry Buttermilk Pancakes Brownie Batter Pancakes Oatmeal Chocolate Chip Buttermilk Pancakes Carrot Cake Pancakes Homemade Fluffy Pancake Mix
I looooove the texture of cornmeal! When I was a kid, I’d beg my mom to make cornmeal mush. Seriously. This definitely looks waaaaay better than cornmeal mush, and basically anything pumpkin is good in my book! Reply
If you say so, I’ll believe you and make them! You’ve never steered me wrong. Love the cornmeal idea. I’m sure it goes so well with pumpkin. Reply
I love this idea! I actually have a huge jar of cornmeal that stares at me every time I open the cupboards that I just don’t quite know what to do with it. I don’t have any molasses on hand, but I do have both agave and light corn syrup. Do you think it would work to switch out the molasses for one of these? Reply
I don’t know what happened, I followed the directions to a T. My batter was SOOOOO thick, and I ended up with doughy gloppy messes. I was very sad, as I thought these looked delicious. Any ideas as to what I maybe did wrong? Reply
Sad!! I don’t know! I’ve made these TONS of times this year, without a hitch. They’re seriously my favorite pancakes! I hate that you didn’t get to taste them in all their glory 🙁 Based on what you said, my only suggestion would be to maybe add a bit more milk (just a tablespoon or two at a time). That would help them spread a little more and bake more evenly. Reply
I just made these for breakfast. My batter was super thick as well so I added extra milk until I got a more runny batter. I probably added about an extra half cup of milk. Pancakes were so good. Reply
