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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: 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
 

  1. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  2. In a large mixing bowl, whisk together the gluten-free flour, cinnamon, ginger, nutmeg, and allspice to combine the dry ingredients evenly.
  3. In a separate bowl, beat the eggs and then add the mashed pumpkin, almond milk, and maple syrup; whisk until smooth and well combined.
  4. 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.
  5. 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.
  6. 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.
  7. Repeat with remaining batter, adjusting heat if necessary to prevent burning. Add more butter or oil to the pan as needed between batches.
  8. Adjust the heat to low if pancakes are browning too quickly; cook until all pancakes are golden and fluffy.
  9. 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.