Pumpkin Cornmeal Pancakes
These cozy pumpkin cornmeal pancakes are fluffy with a light cornmeal bite and warm fall spice, an easy one-bowl breakfast ready in about 25 minutes.
Ingredients
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter or oil
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk together the milk, pumpkin puree, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine. Add a splash more milk if the batter is too thick.
- Heat a greased griddle or skillet over medium heat. Pour about ¼ cup batter per pancake.
- Cook until bubbles form on top and the edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more, until golden. Serve warm with syrup.
Notes
Store in an airtight container in the fridge for up to 4 days.
Freeze with parchment between pancakes for up to 2 months; reheat in the toaster.
Nutrition
Serving: 1pancakeCalories: 105kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 154mgPotassium: 102mgFiber: 1gSugar: 4gVitamin A: 1947IUVitamin C: 1mgCalcium: 84mgIron: 1mg
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