perfect pumpkin corn pancakes

the first time i had corn pancakes was at my aunt chris’s house.

it was fall, and a friend and i stayed over for some reason just passing through back up to school.

i was in college, so a real meal was always welcomed….

pumpkin corn pancakes with salted caramel sauce #fall #breakfast

i came down in the morning and she had everything set up for breakfast.

she said “corn pancakes” like that was the most normal thing you could say in the morning,

but i had only had the homemade fluffy white kind {or my granny’s perfect whole wheat kind}.

never had i partaken of anything that sounded so nonsensical as “corn pancakes”.

 

and even more strange, was that she had on the table an apricot-pineapple jam to spread over it…

i humored her and made it up just like she instructed me to, sure it would be weird…

 

whoah. corn pancakes guys. uh yeah…jiffy corn muffin mix for pancakes

and with that very jam… yes.

so i asked her for the recipe and she chuckled, nay– guffawed at me… it was literally a box of JIFFY corn muffin mix.

{it has a recipe for corn pancakes on the side}.

it was the perfect food for a college kid. those boxes of mix are like 80 cents!!!!

(and no, this is not sponsored by Jiffy. because remember, they cost like 80 cents! they couldn’t afford that…)
over the years, i’ve learned to ignore the rules on the side, and always use melted butter instead of shortening, and sometimes i add some extract like vanilla or coconut for an extra something… and definitely use coconut oil on the griddle when you cook them. this is one of those times you will be greatful for the hint of sweet it adds.

this time, i added in some pumpkin and i don’t know that i can eat them another way again!

snuck in some “veggies” and the pancakes were so moist and perfect- almost like eating cake for breakfast!

BOOM! that’s a win, folks.

pumpkin corn pancakes #breakfast #fall

now before you go all “i don’t have jiffy in my store!” – it’s in the baking isle, right next to the other mixes and things. if you can’t find it, you can make the full from-scratch version my girl ashton posted here. i walked out on Sunday morning after seeing her post and did just that… we needed them. and because you have to have a real, warm breakfast while you watch conference.

we served ours up with the best salted caramel sauce i’ve tried. you must.

perfect pumpkin corn pancakes

Ingredients

  • 1 box JIFFY corn muffin mix
  • 2 Tbs melted butter
  • 1 egg
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree {NOT pumpkin pie filling}
  • 3/4 cup milk

what to do

combine all ingredients in a bowl with a wisk or a wooden spoon. once well combined, you may add a little more milk if the batter is too thick, though they will be a bit thicker than regular runny batter.

turn on a griddle or flat skillet to med-hi heat and drop a small amount of butter or coconut oil on the pan until melted. spoon 1/2 cup batter and spread into a circle on the pan.

http://colormemeg.com/2014/10/perfect-pumpkin-corn-pancakes.html


LIKE THIS POST?

Sign up and I’ll send you my printable planner with meal planning as a THANK YOU.

We hate spam. Your email address will not be sold or shared with anyone else.

Meg

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

1 comment on perfect pumpkin corn pancakes

  1. Sandee
    Sandra Sanford
    October 7, 2014 at 11:32 pm (3 years ago)

    uuuuuhmazing!