Anjali Arora
Most pumpkin recipes focus on cozy autumn vibes and comforting textures, but I approached this one from a different angle—fueling busy mornings with a secret ingredient. These pancakes pack a nutritional punch, turning the usual indulgence into a mindful start to your day. The aroma of cinnamon and toasted pumpkin seeds will unexpectedly energize you before the first bite.
What makes these pancakes stand out is their lightness and the way the pumpkin adds a subtle sweetness without excess sugar. I experimented with different flours and found that almond or oat flour elevates the texture, making each bite both tender and satisfying. They’re perfect for roasting ahead of time and reheating quickly—a true pantry hero.
WHY I LOVE THIS RECIPE?
- JOY—It’s a colorful, wholesome breakfast that makes mornings feel bright.
- PRIDE—I crafted a healthful dish that tastes indulgent but isn’t. Victory!
- RELIEF—No more guilt over loaded pancake stacks, yet still totally delicious.
- NOSTALGIA—Reminds me of autumn walks with warm spices in the crisp air.
- VITALITY—I start my day feeling energized, thanks to the nutrient-rich pumpkin and seeds.
AVOID MY DISASTER (You’re Welcome)
- FORGOT—To grease the skillet, pancakes stuck and tore. Use non-stick spray or butter next time.
- DUMPED—Too much batter, resulting in thick, uneven pancakes. Measure precisely for a better flip.
- OVER‑TORCHED—Left the pancakes on too long, burning the edges. Keep an eye and flip early.
- MISSED—Adding extra spices that overpower the pumpkin’s natural flavor. Stick to a pinch of cinnamon and nutmeg.
QUICK FIXES THAT SAVE YOUR DAY
- When batter is too thick, splash in a little almond milk and stir until smooth. Smells of warm oats.
- Patch thin pancakes by gently blending in a spoonful of oats or mashed banana.
- Shield from over-browning by lowering heat and covering with a lid for last minute steaming.
- When pancakes stick, sprinkle a bit more oil in the pan and gently loosen edges.
- If batter is lumpy, whisk briefly with a fork to smooth out evenly—crackle of batter makes a better flip.
In a season that calls for cozy yet nourishing breakfasts, these pumpkin pancakes fit perfectly into the moment. The slight sweetness combined with earthy pumpkin makes them a delightful way to enjoy fall’s flavors without sacrificing health. Whether you make them on a rushed weekday or a lazy weekend, they bring comfort with a mindful twist.
Plus, they reheat beautifully, making leftovers a guilt-free treat. This recipe celebrates the simple joy of combining seasonal ingredients with a bit of kitchen creativity, creating a breakfast that feels special even on the busiest mornings.
Pumpkin Seed Cinnamon Pancakes
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the almond or oat flour, cinnamon, and nutmeg until well combined.
- Add the pumpkin puree, eggs, maple syrup, and oil to the dry ingredients. Whisk everything together until the batter is smooth and slightly thickened.
- If the batter feels too thick, splash in a little almond milk and whisk until it reaches a pourable but creamy consistency.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter and wait until it’s shimmering.
- Ladle about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
- Gently flip the pancakes and cook for another 2–3 minutes until golden brown and cooked through.
- Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.
- Sprinkle toasted pumpkin seeds over the stacked pancakes and serve warm with additional syrup if desired.
Once you’ve mastered this recipe, it becomes a go-to for mornings that need a little extra something. The gentle aroma of pumpkin and warm spices will linger across your kitchen, inviting everyone to gather around the table. These pancakes might inspire you to experiment further—maybe add a drizzle of honey or a handful of toasted walnuts.
Seasonal, nourishing, and surprisingly versatile—this pumpkin pancake recipe fits seamlessly into your autumn routines. It’s the kind of breakfast that makes autumn mornings a bit brighter, a touch more wholesome, and just a little more special.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.