Pumpkin Cornmeal Pancakes

By Elizabeth Kolbert

Updated October 11, 2023

Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
3(21)
Comments
Read comments

Featured in: A Food Historian Works To Give the Dutch Their Due

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:10 pancakes

  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 1 cup confectioners' sugar, plus extra sugar for topping

  • ½ teaspoon dried ground ginger

  • ½ teaspoon cinnamon

  • 2 eggs, lightly beaten

  • 1 cup mashed pumpkin (canned pumpkin may be used)

  • 3 cups milk

  • Butter for frying

Ingredient Substitution Guide
Nutritional analysis per serving

40 grams carbs; 83 milligrams cholesterol; 363 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 1 gram fiber; 48 milligrams sodium; 6 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine flour, cornmeal, 1 cup of the confectioners' sugar, ginger and cinnamon in a large mixing bowl.

  2. Step 2

    Combine eggs and pumpkin, and beat into the flour mixture. Add milk slowly to make a smooth batter.

  3. Step 3

    Heat butter in a frying pan or crepe pan about 8 inches in diameter. Pour about ½ cup of the batter in the pan, and swirl around to make a thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners' sugar.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
21 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Ingredient Omission?

I just noticed this recipe doesn't call for any baking powder. My first pancake seems a little flat, but I did let my batter soak overnight so I don't know if that's the problem?

ryry

So, I was in a hurry - and I forgot the cinnamon and ginger. No matter, it was a great first attempt, the cornmeal is lovely, and this is as fall as pumpkins get. A few recipe modification thoughts: - Too much sugar, its masking the pumpkin. I'd cut it in half. - Too much milk, would make really soupy. I ended up using a little short of 2 cups. - I made pancakes - not just two giant, pan-sized pancakes.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.