I’ve made more pumpkin recipes this year than the past seven years combined. Slight exaggeration but I do seem to be addicted to all things pumpkin right now! There’s been pumpkin soup, pumpkin bread with a streusel swirl, these yummy pumpkin pancakes, and already made but yet-to-be-posted (this week!) is pumpkin pie, pumpkin granola and pumpkin creme brulee. Not to mention I’ve purchased the ingredients I need to make Paula Deen’s Pumpkin Gooey Butter Cake – an amazing pumpkin dessert that’s not to be missed.
These pumpkin pancakes are fabulous. They’re not too sweet which makes them a perfect candidate for a sugary caramel syrup. I don’t suggest skipping the pecans; they add crunchy texture which is a nice contrast to the soft pancakes. But feel free to skip both the caramel syrup as they’re great with just regular pancake syrup, too.
This recipe makes a lot of pancakes; feel free to halve the recipe if you’re not feeding a crowd. I like to make the entire batch and free some for easy weekday breakfasts.
- 2 cups flour
- 1 cup cornmeal
- 1/2 cup sugar
- 3 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 eggs, beaten
- 2 cups whole milk
- 1 cup canned or homemade pumpkin puree
- 2 tsp vanilla
Combine all of your dry ingredients in a large bowl. Crack eggs into a separate bowl, beat until foamy. Add milk, pumpkin puree and vanilla and mix until throughly combined. Add the wet ingredients into dry and blend until just incorporated. Let batter rest for 15-20 minutes.
Preheat cast iron pan or griddle over medium-low heat (do this for at least five minutes so it gets to the correct temp). Add a T butter; swirl to coat entire pan. Cook pancakes as you normally would!
These pancakes are fab with just plain ol’ syrup, but if you’re so inclined, here’s the recipe for caramel syrup:
Easy Caramel Syrup
- 1/4 butter
- 1 cup brown sugar
- 1/2 cup water (add less if you prefer a thicker syrup)
Melt butter over medium heat. Add sugar and whisk until combined. Add water; whisk until sugar is dissolved and begins to boil. Boil one minute, whisking constantly. Pour into heat-proof container and serve over pumpkin pancakes with chopped, toasted pecans (if desired).