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Pumpkin Seed Cinnamon Pancakes

These pumpkin seed cinnamon pancakes are light and tender, made by mixing pumpkin puree into a batter composed of almond or oat flour and cinnamon. The pancakes are cooked until golden on both sides, with a slight chewiness and a hint of warm spices, finished with toasted pumpkin seeds for crunch and cinnamon aroma.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups almond or oat flour for a light, tender texture
  • 1 cup pumpkin puree brightens flavor and adds natural sweetness
  • 2 eggs large eggs bind the batter
  • 1 ½ teaspoons ground cinnamon adds warm spice flavor
  • ½ teaspoon nutmeg optional, enhances spice profile
  • ¼ cup toasted pumpkin seeds for topping and crunch
  • 2 tablespoons maple syrup or honey adds sweetness to batter
  • 1 tablespoon oil or melted butter for batter and cooking
  • ¼ cup almond milk or regular milk to loosen the batter if needed

Equipment

  • Mixing bowl
  • Non-stick skillet or griddle

Method
 

  1. In a large mixing bowl, whisk together the almond or oat flour, cinnamon, and nutmeg until well combined.
  2. Add the pumpkin puree, eggs, maple syrup, and oil to the dry ingredients. Whisk everything together until the batter is smooth and slightly thickened.
  3. If the batter feels too thick, splash in a little almond milk and whisk until it reaches a pourable but creamy consistency.
  4. 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.
  5. 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.
  6. Gently flip the pancakes and cook for another 2–3 minutes until golden brown and cooked through.
  7. Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.
  8. Sprinkle toasted pumpkin seeds over the stacked pancakes and serve warm with additional syrup if desired.