Pumpkin cornmeal pancakes –Get ready to indulge in a cozy breakfast treat that perfectly captures the flavors of the fall season! These Spiced Pumpkin Pancakes with Cornmeal are not only delicious but also incredibly easy to make. They’re fluffy, flavorful, and a delightful twist on your classic pancake recipe. Let’s dive into how you can whip up this scrumptious dish that will surely impress your family and friends!
Spiced Pumpkin Pancakes With Cornmeal
Imagine waking up to the warm, inviting aroma of spiced pumpkin pancakes sizzling on the griddle. These pancakes are golden brown, flecked with the vibrant colors of fall, and filled with the perfect balance of spices.
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Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, spices, and salt until well combined.
- In a separate bowl, mix the pumpkin puree, eggs, brown sugar, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Heat a large skillet or griddle over medium heat and add a little butter or oil. Once hot, pour about 1/4 cup of the batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with maple syrup, whipped cream, or your favorite toppings!
These Spiced Pumpkin Pancakes with Cornmeal will become a fall favorite in your home. Enjoy them with friends and family, and savor the flavors of the season!
