Skip to main content New this month
Get the Allrecipes magazine

Corny Pumpkin Pancakes

Rated as 4 out of 5 Stars

"Use that pumpkin while it is still fresh! These gluten-free pumpkin and corn pancakes taste great! They can be served with butter and syrup. I like to serve them with applesauce!"
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 263 cals
Original recipe yields 4 servings (8 pancakes)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium heat; prepare with cooking spray.
  2. Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
  3. 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.

Footnotes

  • Cook's Note:
  • You will know the griddle is hot enough if a drop of water 'dances' on it.

Nutrition Facts


Per Serving: 263 calories; 4.5 g fat; 47.7 g carbohydrates; 9.1 g protein; 93 mg cholesterol; 190 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I'm drawn to food that combines sweet and savoury, so I liked the idea of onions and corn in pancakes with maple syrup on top. I really enjoyed the flavour of these pancakes. I think I should ha...