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The Kitchen Paper

14 January, 2016 By Mary

Pumpkin Cornmeal Pancakes for Two

Pumpkin Cornmeal Pancakes for Two | The Kitchen Paper

Oh haaaay! Remember when I was like “Hey, I’m going back to school! I’m gonna be busy! Don’t worry, I’ll still be around!” ? … I definitely underestimated HOW busy I would be! HOW DO YOU PEOPLE ADULT!? It’s hard. I’ve seriously had approximately 3 waking hours to myself in the last 10 days!

Pumpkin Cornmeal Pancakes for Two | The Kitchen Paper

Despite having no time to myself, and feeling like my brain is about to explode, and struggling to juggle my social engagements: I’m enjoying being in school! We work with another student four of five days per week, and struggle through nerdy coding issues together as we learn all the things! ALL THE THINGS! My brain = so full. I’m dreaming in code now. Like, stressful “OMG I MUST SOLVE THIS EPIC CODE PROBLEM” dreams. Or just matrix-esque lines of code scrolling up my eyelids. Is this how the rest of my life is going to be? Maybe I’ll turn into some brainiac programmer who will solve crazy code issues in my sleep. Let’s not hold our breath for that one.

Pumpkin Cornmeal Pancakes for Two | The Kitchen Paper

I made these pancakes a few weeks ago, and have LOVED pulling them out of the freezer and popping them into the toaster for a hot pancake breakfast! Have you guys ever done that with pancakes? I hadn’t, but am now like ‘WHY THE HECK NOT?!’ because seriously: life-changing. They get hot and crispy and taste like the butter you cooked them in. AND you only had to put in the pancake-making effort ONCE. Life. Changed. GET ON IT! (Obviously I made these NOT for two… but for just me, and therefore had leftovers!)

Pumpkin Cornmeal Pancakes for Two | The Kitchen Paper

If it’s possible for a pancake to be rustic, these pancakes are them! (WHO SAYS THAT?!) The cornmeal gives them texture that’s killer, and the pumpkin is TASTY but not overwhelming. It isn’t October/November anymore, but … I don’t care. I have extra cans of pumpkin, and it’s a veggie, so these pancakes are basically like eating salad.

Have a lovely rest of your week! I’ll be back at some point next week with something tasty! xoxo

Pumpkin Cornmeal Pancakes
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Recipe: Mary
Serves: 2 servings
Ingredients
  • ½ cup flour
  • ½ cup cornmeal (fine is better than stone ground)
  • ½ tsp baking soda
  • ½ tsp pumpkin pie spice
  • pinch of salt
  • ⅛ cup butter, melted (plus more for cooking)
  • 2 Tbsp brown sugar
  • ½ cup pumpkin puree
  • ¾ cup milk
  • 1 large egg
Instructions
  1. Whisk together the flour, cornmeal, baking soda, pumpkin pie spice, and salt.
  2. In a separate bowl, whisk together the remaining ingredients. Combine the wet and dry ingredients and whisk until mostly combined (don't over-mix).
  3. Heat a nonstick griddle over medium heat, and when it's hot pour β…“ cup at a time onto the buttered griddle. Cook until each side is golden brown, and serve topped with maple syrup and any other toppings you want!
3.2.2802

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Filed Under: Breakfast Tagged With: breakfast, cornmeal, hotcakes, maple, pancakes, syrup

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Reader Interactions

Comments

  1. Katrina @ Warm Vanilla Sugar says

    14 January, 2016 at 6:49 am

    These pancakes look so flipping delicious! Love the cornmeal addition with the pumpkin πŸ™‚

    • Mary says

      16 January, 2016 at 9:50 pm

      Amen! Thanks, Katrina! Xo

  2. Rebeccah says

    14 January, 2016 at 5:13 pm

    Hooray for pumpkin all through winter! Not gonna lie – I’m definitely making pumpkin pasta tonight and pumpkin olive oil cake this weekend. #noregrets Will definitely have to try these in the future as well!

    • Mary says

      16 January, 2016 at 9:50 pm

      Yuuuum! Pumpkin olive oil cake sounds amazing!!

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I'm Mary! Thanks for stopping by β€” welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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