Pumpkin Pancakes
Savory Korean-style pancakes made with shredded pumpkin, onion, and green onion, pan-fried until golden and crisp. A quick, satisfying weeknight dish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 250
- Protein
- 7g
Ingredients
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Open the appInstructions
Step 1
Shred the 2 cups pumpkin and 1 medium onion using a box grater. Thinly slice the 3 green onions.
Step 2
In a large bowl, combine the shredded pumpkin, onion, green onions, 2 eggs, 1 cup flour, 1/2 cup water, and 1 teaspoon salt. Stir until just mixed; the batter should be thick and lumpy.
Step 3
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium heat. Scoop about 1/4 cup of batter per pancake into the pan, flattening slightly with a spatula.
Step 4
Cook 3-4 pancakes at a time, without crowding, until the bottoms are golden and crisp, about 3-4 minutes.
Step 5
Flip and cook the other side until golden and cooked through, another 3-4 minutes. Repeat with remaining oil and batter.
Step 6
Serve hot, with soy sauce or a dipping sauce if desired.
Tools you’ll need
- Box grater
- Large bowl
- Nonstick skillet
- Spatula
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