Go Back
Print Pin

Pumpkin Cornmeal Pancakes

Author Karen @ The Tasty Bite

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 1/2 tsp salt
  • 3 tbsps baking powder
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 1/2 cups buttermilk
  • 1 cup pumpkin puree
  • 2 eggs whisked
  • 3 tbsps unsalted butter melted

Instructions

  • In a large mixing bowl, mix together flour, cornmeal, salt, baking powder, brown sugar, and pumpkin pie spice.
  • Add buttermilk, pumpkin, eggs, and melted butter, and mix well until smooth batter forms.
  • Preheat a griddle or nonstick pan to medium heat. Coat with cooking spray and drop a tablespoon of batter at a time onto the griddle. 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.