Time 25m Yield 5 Number Of Ingredients 13 Steps:
Whisk flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves together in a large bowl. Beat milk, pumpkin, eggs, 2 tablespoon vegetable oil, and vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is well-combined. Heat about 1 tablespoon oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
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.
Time 20m Yield 10 pancakes Number Of Ingredients 9 Steps:
Combine flour, cornmeal, 1 cup of the confectioners’ sugar, ginger and cinnamon in a large mixing bowl. Combine eggs and pumpkin, and beat into the flour mixture. Add milk slowly to make a smooth batter. Heat butter in a frying pan or crepe pan about 8 inches in diameter. Pour about 1/2 cup of the batter in the pan, and swirl around to make a thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners’ sugar.
Time 30m Yield 8 servings Number Of Ingredients 10 Steps:
Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl. Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter. Serve with your choice of topping.
More about “corny pumpkin pancakes recipes”
Time 55m Yield 30 pancakes Number Of Ingredients 11 Steps:
Place all ingredients except oil in container of food processor or electric blender and blend thoroughly. Pour and scrape mixture into a mixing bowl and let stand 30 minutes. Heat nonstick griddle or skillet and brush lightly with oil. Spoon or ladle about 2 tablespoons of the batter at a time onto the hot surface, spacing pancakes about 2 inches apart. Each pancake should be about 3 inches in diameter. Cook over moderate heat until lightly browned on one side, about 1 1/2 minutes. Cooking time will depend on intensity of heat. Turn and cook on other side until lightly browned, about 1 minute. Continue making pancakes with remaining batter. Serve plain with sliced turkey or ham, or as a dessert lightly sprinkled with confectioners’ sugar.
