THE RECIPE JOURNAL · Breakfast
Pumpkin-Spiced Cornmeal Pancakes
These warm, fluffy pancakes bring a cozy twist to your breakfast with the perfect blend of pumpkin and spices. They’re easy to make and sure to add a comforting touch to any morning.
FROM THE KITCHEN • Pumpkin-Spiced Cornmeal Pancakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a big bowl, mix together the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves. In a separate bowl, whisk the milk, pumpkin, eggs, vegetable oil, and vanilla until everything’s smooth. Pour the wet ingredients into the dry and gently stir until just combined—don’t overmix.
02
Step 2
Heat about a tablespoon of oil in a griddle or large skillet over medium-high heat. Scoop out big spoonfuls of batter onto the hot surface. Cook until you see bubbles forming on top and the edges look set, about 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes, until golden brown.
03
Step 3
Keep going until you’ve used up all the batter, adding more oil as needed to keep things from sticking. Serve warm and enjoy!
Why you’ll love it
These pancakes bring a warm and cozy flavor to your breakfast. The pumpkin spice adds a seasonal twist that feels comforting and festive. They are fluffy, slightly sweet, and perfect for chilly mornings.
How to serve
Serve with a drizzle of maple syrup and a dollop of whipped cream or yogurt. Fresh fruit like sliced apples or berries pairs well and adds brightness. For a richer touch, sprinkle some chopped nuts or a dusting of cinnamon on top.
Storage & leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to two days. To reheat, warm them in a toaster or skillet to keep them crispy. You can also freeze pancakes by layering them with parchment paper and placing them in a freezer bag for up to a month.
