Most pumpkin pancakes lean on heavy batter and conventional spice blends, but I’ve always wondered what happens when you add a touch of unexpectedness. Enter roasted pumpkin seeds—crushed and sprinkled—adding a nutty pop that makes these pancakes uniquely crunchy. This twist makes each bite more than just sweet; it’s a textured journey you didn’t see coming.

As the seasons shift, I crave breakfast that feels like a warm hug but with a surprise element. These gluten-free pumpkin pancakes embrace that spirit, transforming humble ingredients into a vibrant, comforting meal. The aroma of cinnamon, ginger, and roasted pumpkin fills the kitchen with a nostalgic promise of fall comfort.

WHY I LOVE THIS RECIPE?

Pure joy in transforming simple ingredients into a showstopper.
Relishes the earthy aroma of pumpkin mixed with warming spices.

Joyful chaos when flipping these pancakes—perfectly imperfect and fun!
Relieves the morning rush with a wholesome, quick breakfast option.

AVOID MY DISASTER (You’re Welcome)

FORGOT to oil the pan? Pancakes stuck—simply grease generously next time.
DUMPED too much batter in the center? Spread it out evenly for even cooking.

OVER-TORCHED the edges? Reduce heat and flip sooner for a golden finish.
UNDERESTIMATED pumpkin moisture? Add a splash of almond milk to tighten batter.

QUICK FIXES THAT SAVE YOUR DAY

When batter is too thick, splash in a little more almond milk to loosen it.
Scatter extra pumpkin seeds on top before flipping—crunch and flavor!
Splash a tiny bit of vanilla in the batter for extra warmth.

Brush pan edges with butter if pancakes start to brown unevenly.
When in doubt, Shield hot spots with a lid for even cooking.

These pumpkin pancakes are more than just a seasonal treat—they’re a small act of culinary rebellion against the plain. The cozy spices and nutty seeds turn breakfast into a moment of deliberate comfort and joy.

With fall’s bounty in full swing, there’s no better way to celebrate the season than with a stack that’s both familiar and exciting. Breakfast should be an adventure, and these pancakes deliver just that—one bite at a time.

Gluten-Free Pumpkin Pancakes with Roasted Pumpkin Seeds

This pumpkin pancake recipe utilizes a batter made from mashed pumpkin, gluten-free flour, and warming spices, pan-fried to a golden brown. Topped with crushed roasted pumpkin seeds, these pancakes feature a slightly crispy exterior and a tender, fluffy interior with a nutty crunch.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

1 cup gluten-free flour
1 cup mashed cooked pumpkin or canned pumpkin puree
2 eggs large eggs
1/2 cup almond milk or any milk of choice
2 tablespoons maple syrup or honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup roasted pumpkin seeds crushed and sprinkled on top
1 tablespoon butter or oil for greasing the pan

Equipment

Mixing Bowls
Whisk
Non-stick skillet or griddle
Spatula
Measuring cups and spoons
Food processor or blender

Method

Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

In a large mixing bowl, whisk together the gluten-free flour, cinnamon, ginger, nutmeg, and allspice to combine the dry ingredients evenly.
In a separate bowl, beat the eggs and then add the mashed pumpkin, almond milk, and maple syrup; whisk until smooth and well combined.
Pour the wet mixture into the dry ingredients, gently folding with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.

Scoop about 1/4 cup of batter for each pancake onto the hot skillet, leaving space between each. Sprinkle crushed roasted pumpkin seeds over the batter for added crunch.
Cook for about 2-3 minutes, until bubbles form on the surface and edges look set. Gently flip and cook for another 2 minutes, until golden brown and cooked through.
Repeat with remaining batter, adjusting heat if necessary to prevent burning. Add more butter or oil to the pan as needed between batches.

Adjust the heat to low if pancakes are browning too quickly; cook until all pancakes are golden and fluffy.
Serve the pancakes warm, topped with additional pumpkin seeds or a drizzle of maple syrup if desired.

Notes

For extra flavor, add a splash of vanilla or a sprinkle of additional spices. To make batch prep easier, keep cooked pancakes warm in a low oven until ready to serve.

Hanging onto the final moments of cozy mornings, I find these pancakes a perfect way to start the day. Each forkful offers a mix of sweet, spice, and crunch that feels like a small celebration. They’re versatile enough for a lazy weekend or a quick weekday breakfast, making every morning a little more special.

Seasonal ingredients like pumpkin bring a fleeting, special quality to breakfast, anchoring mornings in tradition while inviting experimentation. No matter how busy life gets, these pancakes remind me that a simple, hearty meal can carry a lot of warmth and joy. Just a few moments in the kitchen can set the tone for a cozy day ahead.

Anjali Arora

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.