Pumpkin Cornmeal Pancakes

pancakes are a cozy twist on a classic breakfast favorite, combining the warm flavors of pumpkin with the hearty texture of cornmeal. Perfect for chilly mornings, they’re easy to make and deliciously satisfying.

Cooking Techniques

Use a non-stick pan or griddle to prevent sticking and ensure even cooking.
Let the batter rest for a few minutes before cooking to help the cornmeal absorb moisture.
Cook on medium heat to avoid burning the outside while keeping the inside cooked through.

Ingredients 0/9

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

What Makes This Recipe Unique

These pancakes are a cozy twist on a breakfast classic. The pumpkin adds a subtle sweetness and moisture, while the cornmeal gives a nice texture and a slight crunch. They’re perfect for chilly mornings or when you want something a little different.

Directions

Lightly heat a large skillet over medium heat and lightly grease it with cooking spray. In a bowl, mix together the pumpkin, soy milk, corn, eggs, and onion until everything is combined. Then, add the rice flour, baking powder, and cinnamon, stirring until the batter is smooth and well mixed. Scoop spoonfuls of the batter onto the hot skillet, shaping them into pancakes. Cook for about 3 minutes on one side until they turn a nice golden color, then flip and cook for another 3 minutes on the other side. Keep cooking the pancakes in batches until you've used up all the batter. Serve warm and enjoy!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

What To Serve With This Dish

Serve warm with a drizzle of maple syrup or honey. They also pair well with fresh fruit, a dollop of yogurt, or a sprinkle of chopped nuts for added flavor and texture.

How To Keep It Fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or skillet to keep them crispy on the outside. You can also freeze the pancakes for longer storage; just thaw and reheat when ready to eat.

Frequently Asked Questions

Can I use fresh corn instead of frozen corn?

Yes, fresh corn works well. Just make sure it's cut off the cob and ready to mix into the batter.

What can I substitute for soy milk in this recipe?

You can use any plant-based milk like almond, oat, or regular dairy milk if you prefer.

Are these pancakes gluten-free?

Yes, since they use rice flour instead of wheat flour, they are gluten-free.

How do I know when to flip the pancakes?

Flip them when the edges look set and the bottom is golden brown, usually about 3 minutes.

Can I make the batter ahead of time?

It's best to cook them fresh, but you can prepare the batter and refrigerate it for up to 24 hours.

How should I store leftover pancakes?

Store leftovers in an airtight container in the fridge for up to 2 days and reheat before serving.

Can I add sugar or sweetener to the batter?

Yes, if you prefer sweeter pancakes, add a tablespoon of sugar or your favorite sweetener.

What oil is best for greasing the skillet?

Vegetable oil cooking spray is recommended for a light, even grease without extra calories.