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
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
