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Pumpkin Corn Cakes

Stack of pumpkin johnnycakes with butter and syrup
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5 from 1 reviews

These hearty pumpkin corn cakes were inspired by a passage from Little House on the Prairie. They are filling, easy to make, and are just waiting for your favorite pancake toppings.

Ingredients

  • 1/2 cup all purpose flour
  • 1 1/2 cups cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons sugar
  • 2 large eggs 
  • 3/4 cup milk or heavy cream
  • 1/2 cup pumpkin puree (not pumpkin pie puree)
  • 1/4 cup water
  • 4 tablespoons unsalted butter, melted, plus 1 tablespoon for cooking
  • 1 teaspoon pure vanilla extract

Instructions

Place an oven safe plate in your oven and preheat it to 150F.

In a medium bowl, combine the flour, cornmeal, baking powder and salt. Set aside.

In a large bowl, combine the sugar, eggs, milk, pumpkin, water, butter and vanilla.

Add the dry ingredients to the wet ingredients and stir to combine, making sure there are no dry bits of batter in the bowl. Set aside.

Melt about 1 tablespoon of butter on your griddle over medium heat, spreading it around a bit to coat the surface. Once the butter has melted, do a quick wipe down with a paper towel or cloth. You don’t want any pools of liquid on the griddle.

Spoon about 3-4 tablespoons of batter onto the griddle. The amount of batter per corn cake depends on how big you want them to be.

Cook about 2 minutes, until the underside of the corn cake is golden. You can peek under the corncake by lifting it slightly with the edge of your spatula.

Once the first side is golden, flip the pancakes with your spatula and cook the other side until it is golden too, about 2 minutes.

The corn cake is done when there is no wet batter inside. If you are unsure, you can make a tiny crack with the edge of your spatula in the center of the corn cake to peek inside. Just serve the corn cake crack side down and no one will know. 🙂

Transfer to the plate in your oven to keep warm and repeat this process with the remaining corn cakes. 

Serve with your favorite pancake toppings!

Keywords: corn cakes, cornmeal pancakes