Recipe courtesy of Peter Rose

Pumpkin Cornmeal Pancakes

  • Total: 32 min
  • Prep: 12 min
  • Cook: 20 min
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1 cup all-purpose flour

1 cup yellow cornmeal

1 cup confectioners' sugar, plus extra sugar for topping

1/2 teaspoon dried ground ginger

1/2 teaspoon cinnamon

1 cup pumpkin puree

2 eggs, lightly beaten

2 1/2 to 3 cups milk or more for thinner pancakes

Butter, for frying


  1. Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth batter. Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners' sugar.
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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.