How to Make Corny Pumpkin Pancakes - A Step-by-Step Guide

Welcome to the wonderful world of fall flavors with our delicious recipe for Corny Pumpkin Pancakes! As the leaves start to change and the air gets crisper, there's nothing more comforting than a warm stack of pumpkin pancakes to start your day. With the added twist of sweet corn, these pancakes are sure to become a new seasonal favorite in your breakfast rotation.

This recipe combines the rich, earthy taste of pumpkin with the sweetness of corn to create a pancake that is both hearty...

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Ingredients

  • vegetable oil cooking spray
  • 1 ½ cups packed, shredded pumpkin
  • 1 cup soy milk
  • 1 cup frozen corn
  • 2 eggs, beaten
  • ¼ cup chopped onion
  • 1 cup rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 8 pancakes

  • Heat a large skillet over medium heat; prepare with cooking spray.
  • Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
  • Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.
  • Nutrition

    263 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 93mg
    • Sodium: 190mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 9g
    • Vitamin C: 6mg
    • Calcium: 116mg
    • Iron: 2mg
    • Potassium: 334mg