Pumpkin Cider Corn Cakes

Pancakes are pretty much on the menu each Sunday here at the HQ.  Yes, occasionally we have eggs and sometimes waffles but nothing warms my heart and fills my belly as well as pancakes.

It’s an interesting turn of events really because I was never a real big pancake eater.  I ate them and liked them well enough but I didn’t seek them out or love them.  My mom would make pancakes from a boxed mix and make them into small silver dollar size rounds.

When I started making pancakes for myself and Scott over a decade ago (holy cow!), I did it the same way my mom did.  Then I gave up on pancakes for a while and didn’t really pay much attention to them anymore.

Until now.  Now I cannot get enough of the fluffy goodness.  I’ve learned that you don’t have to use a box mix.  Heck, you don’t even need eggs, milk, or butter to make them!

A few simple ingredients can yield yourself a great pancake.  I have found that I really like using cornmeal in pancakes.  It makes them a little fluffier and lighter to me.

With this being Pumpkin Month what better time to create a fall and pumpkin inspired pancake!

Andrea’s Pumpkin Cider Corn Cakes

  • 1 1/2C Whole Wheat Flour
  • 1/2C Cornmeal
  • 1/2C Pumpkin puree
  • 2C Apple cider
  • 1 tsp Baking Soda
  • 1tsp Ground Cinnamon
  • 2TBSP Sugar
  • 2tsp Vanilla Extract

In a large mixing bowl combine the flour, cornmeal, baking soda, and cinnamon.  Whisk together until everything is incorporated.  In a medium sized mixing bowl, add the cider, pumpkin, and vanilla.  Whisk that together until blended and then gently pour the liquid mixture into the flour mixture.  Stir to combine.

On a preheated and greased griddle, drop a large spoonful of batter onto the griddle.  Spread out the batter a bit with a spoon and allow to cook about 4 minutes or until you start to see bubbles popping up in the middle.  Flip and let the other side cook for about another 2-3 minutes.  You can stick a toothpick in the pancake to double check it’s done.

Remove from griddle, plate up and serve immediately!

I like a lot of toppings on my pancakes!  The cider along with the cornmeal helps keep these pancakes light and fluffy.  They puff up a good bit as they cook but don’t let that fool you into thinking you are going to have a huge stack of cakes.  Once flipped they drop down, so don’t worry!

They also brown up a great deal which makes them look burnt, but they are not, just tasty!

Scott and I loved these pancakes and I’m going to be sad when cider is no longer in season because it gives a nice twist to the pancakes.

Make them big or make them small, just be sure to make some because they are a lovely tasty treat!

Have fun guys, and remember, always play with your food!  Enjoy!

8 thoughts on “Pumpkin Cider Corn Cakes

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