Corny Pumpkin Pancakes

Jul 23, 2025
by Agustin Krajcik
- 4.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

10 mins
TOTAL TIME

25 mins
SERVING

4 People
VIEWS

3

Embrace the essence of autumn with these delightful gluten-free pancakes. The sweetness of pumpkin and corn melds perfectly with warm spices, creating a comforting and flavorful breakfast (or anytime) treat.

Ingridients

Adjust Servings

Vegetable oil cooking spray

1 1/2 cups packed, shredded pumpkin

1 cup soy milk

1 cup frozen corn

2 large eggs, beaten

1/4 cup finely chopped onion

1 cup rice flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

Nutrition

Carbohydrate

48 g
Cholesterol

93 mg
Fiber

3 g
Protein

9 g
Saturated Fat

1 g
Sodium

190 mg
Sugar

5 g
Fat

5 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat a large skillet or griddle over medium heat; lightly coat with vegetable oil cooking spray. (2 minutes)

02

Step

In a large bowl, whisk together the shredded pumpkin, soy milk, corn, beaten eggs, and chopped onion until well combined. (3 minutes)

03

Step

Gradually add the rice flour, baking powder, and ground cinnamon to the wet ingredients, stirring until just combined. Be careful not to overmix. (2 minutes)

04

Step

Pour 1/4 cup portions of the batter onto the preheated skillet. (1 minute)

05

Step

Cook until the bottoms are golden brown and bubbles begin to form on the surface, about 3 minutes. Flip the pancakes and cook for another 2-3 minutes, or until golden brown on the other side and cooked through. (6 minutes)

06

Step

Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if desired. (Varies)

07

Step

Serve immediately with your favorite toppings such as butter, maple syrup, or a dollop of applesauce.

For extra flavor, try adding a pinch of nutmeg or ginger to the batter.
If you don't have rice flour, you can substitute with a gluten-free all-purpose flour blend.
These pancakes are best served fresh, but leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.

Agustin Krajcik

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