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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Gluten-free flour 1 cup: The base of the pancake batter, providing a light texture.
  • Mashed pumpkin or pumpkin puree 1 cup: Adds moisture, flavor, and the quintessential pumpkin taste.
  • Eggs 2 large: Binds the batter together and provides structure.
  • Almond milk 1/2 cup: For a dairy-free version, but any milk of choice works.
  • Maple syrup or honey 2 tablespoons: Sweetens the pancakes naturally.
  • Ground cinnamon 1 teaspoon: A warm spice that enhances the pumpkin flavor.
  • Ground ginger 1/2 teaspoon: Adds a zesty kick to balance the sweetness.
  • Ground nutmeg 1/4 teaspoon: A comforting spice that rounds out the fall flavors.
  • Ground allspice 1/4 teaspoon: Complements the cinnamon and nutmeg for a warm, aromatic depth.
  • Roasted pumpkin seeds 1/2 cup, crushed: Adds crunch and a nutty flavor to the pancakes.
  • Butter or oil 1 tablespoon, for greasing the pan: Helps prevent sticking and adds richness to the pancakes.

Equipment

  • Non-stick skillet or griddle
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the gluten-free flour, cinnamon, ginger, nutmeg, allspice, and salt.
  2. In another bowl, combine the mashed pumpkin, eggs, almond milk, and maple syrup (or honey).
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup of the pancake batter onto the skillet for each pancake.
  6. Cook the pancakes for 2-3 minutes on one side, until small bubbles form on the surface.
  7. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
  8. Remove from the skillet and set aside on a warm plate.
  9. Continue cooking the remaining pancakes, greasing the pan as needed.
  10. Once all the pancakes are cooked and served, sprinkle the crushed roasted pumpkin seeds on top for extra crunch and flavor.
  11. Serve warm with extra maple syrup, a dollop of whipped cream, or fresh fruit.

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.