Pumpkin Cornmeal Pancakes

Hands on Time: 10 minutes
Baking Time: 3-5 minutes
Total Time: 15-20 minutes
Yield: 18-20 pancakes

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Rating: 4.0/5 (2 votes cast)

A tender crepe-like pancake and a holiday brunch favorite.


  • 1 cup WEM Whole Wheat Flour
  • 1 cup WEM Yellow Cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 cup canned pumpkin
  • 2 eggs or 1/2 cup egg substitute
  • 2 3/4 cup skim milk
  • 1 tablespoon melted butter or margarine or vegetable oil


  1. In a large bowl, combine dry ingredients.
  2. In a medium size bowl, stir together pumpkin, eggs, butter and milk.
  3. Spray a large griddle or skillet and heat on medium low.
  4. Pour out batter by tablespoonfuls.
  5. Pancakes are ready to flip when bubbles cover surface.
  6. Cook on second side until golden brown.

Recipe Tips and Tricks

Serve hot with maple syrup, honey or butter. Chopped pecans or walnuts are a nice addition to this pancake.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

The Mill is open every day from 8:30 am to 5:00 pm.
Purchases can be made online HERE

1-866-492-7324 | Contact