Choco-Pumpkin Johnnycakes Recipe

Name: Choco-Pumpkin Johnnycakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Chopped And Toasted Walnuts; 1 cup All-purpose Flour; 1 teaspoon Baking Soda; 2 teaspoons Baking Powder; 1/3 cups Sugar; 1/2 teaspoons Salt; 1/4 teaspoons Ground Nutmeg; 1-1/2 cup Milk; 3/4 cups Finely Ground Yellow Cornmeal; 2 Eggs; 1 cup Canned Pumpkin; 1/2 cups Chocolate Chips; 6 Tablespoons Unsalted Butter

Servings: persons

1/2 cups Chopped And Toasted Walnuts
1 cup All-purpose Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/3 cups Sugar
1/2 teaspoons Salt
1/4 teaspoons Ground Nutmeg
1-1/2 cup Milk
3/4 cups Finely Ground Yellow Cornmeal
2 Eggs
1 cup Canned Pumpkin
1/2 cups Chocolate Chips
6 Tablespoons Unsalted Butter

1
Toast the walnuts in a small skillet over medium-low heat until they begin to brown. Remove from heat and set aside.
2
In a large bowl, sift together the flour, baking soda, baking powder, sugar, salt and nutmeg.
3
Warm the milk in a small saucepan over medium-high heat until bubbles form around the edges. Remove from heat and reserve 1/2 cup of the milk. Add the cornmeal to the warm milk and stir with a whisk until completely combined. Cover the saucepan with a lid and let sit for 10 minutes. AFter 10 minutes, stir in the eggs and pumpkin.
4
Add the wet ingredients to the dry ingredients. If the batter is too thick, add some of the reserved milk. Fold in the toasted walnuts and chocolate chips. Let the batter rest for another 10 minutes. Preheat oven to 350u00b0F.
5
Spray a cast iron biscuit pan or muffin pan with cooking spray. Fill each section about 3/4 full.
6
Bake in the 350u00b0F oven for 20 minutes until a skewer or toothpick in the center comes out clean. Cool on top of a wire rack. Once cool, remove from the pan and enjoy!

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Chopped And Toasted Walnuts, 1 cup All-purpose Flour, 1 teaspoon Baking Soda, 2 teaspoons Baking Powder, and more.

Yes, Choco-Pumpkin Johnnycakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco-Pumpkin Johnnycakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions