THE RECIPE JOURNAL · Breakfast
Corny Pumpkin-Flavored Pancakes
These fluffy pancakes combine the warm flavors of pumpkin with a hint of sweet corn for a cozy breakfast treat. Perfect for chilly mornings, they’re easy to make and sure to brighten up your day.
FROM THE KITCHEN • Corny Pumpkin-Flavored Pancakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large skillet over medium heat and give it a quick spray with cooking spray. In a bowl, mix together the pumpkin, soy milk, corn, eggs, and chopped onion until everything is combined. Then, add the rice flour, baking powder, and cinnamon, stirring until the batter is smooth and well mixed.
02
Step 2
Spoon the batter onto the hot skillet in whatever size you like. Let the pancakes cook for about 3 minutes, or until the bottoms turn a nice light golden color. Flip them carefully and cook for another 3 minutes on the other side. Keep going until you’ve used up all the batter, adding more cooking spray to the pan if needed. Serve warm and enjoy!
Why you’ll love it
These pancakes combine the sweetness of pumpkin with a touch of corn for a unique texture and flavor. They are perfect for fall mornings or anytime you want a cozy, comforting breakfast. Plus, they are easy to make and bring a festive twist to your usual stack.
How to serve
Serve with a drizzle of maple syrup and a dollop of whipped cream or Greek yogurt. Add a sprinkle of toasted pecans or a handful of fresh berries for extra texture and flavor. These pancakes also pair well with a warm cup of spiced apple cider.
Storage & leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a toaster or microwave to keep them soft. You can also freeze the pancakes in a single layer and thaw them as needed for a quick breakfast option.
