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Kate's Pumpkin-Cornmeal Pancakes

3/4 Cup all-purpose flour

3/4 Cup yellow cornmeal

1/4 Cup firmly packed brown sugar

1 1/2 tsp. baking powder

1 tsp. pumpkin pie spice

1/2 tsp. baking soda

1/2 tsp. salt

1 2/3 Cups low-fat buttermilk*

3/4 Cup canned pumpkin

2 Tbsp vegetable oil

3 egg whites

2 egg yolks

*I make my own buttermilk by adding a tablespoon of lemon juice to the milk for 10 mins before using.

Combine the first 7 ingredients in a large bowl; stir well. Combine buttermilk, pumpkin, oil, egg whites and egg yolks; stir well. Add to flour mixture, stirring until smooth. 

Spoon about 1/3 Cup batter for each pancake onto a hot nonstick griddle or non stick skillet. Cook 1 minute on each side or until done (NOTE: bubbles will not form on tops of pancakes, and edges will not look fully cooked) Yield: 12 pancakes.

Recipe credits to Cooking Light Magazine 1995