A tender crepe-like pancake and a holiday brunch favorite.


  • 1 cup WEM Organic Whole Wheat Flour
  • 1 cup WEM Organic Yellow Cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 cup canned pumpkin
  • 2 eggs or 1/2 cup egg substitute
  • 2 3/4 cup skim milk
  • 1 tablespoon melted butter or margarine or vegetable oil


Hands-on Time: 10 minutes
Baking Time: 3-5 minutes
Total Time: 15-20 minutes
Yield: 18-20 pancakes

  1. In a large bowl, combine dry ingredients.
  2. In a medium-size bowl, stir together pumpkin, eggs, butter, and milk.
  3. Spray a large griddle or skillet and heat on medium-low.
  4. Pour out batter by tablespoonfuls.
  5. Pancakes are ready to flip when bubbles cover the surface.
  6. Cook on the second side until golden brown.

Recipe Tips and Tricks

Serve hot with maple syrup, honey, or butter. Chopped pecans or walnuts are a nice addition to this pancake.