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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: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • Almond or oat flour 1 1/2 cups: Provides Light tender pancake structure.
  • Pumpkin purée 1 cup: Adds Natural sweetness and moisture.
  • Eggs 2 large: Helps Bind batter smoothly.
  • Ground cinnamon 1 1/2 teaspoons: Brings Warm comforting spice.
  • Baking powder 1 to 1½ teaspoons: Helps pancakes rise light and fluffy.
  • Nutmeg 1/2 teaspoon optional: Enhances Subtle aromatic depth.
  • Toasted pumpkin seeds 1/4 cup: Adds Crunchy nutty topping.
  • Maple syrup or honey 2 tablespoons: Gives Gentle sweetness.
  • Oil or melted butter 1 tablespoon: Helps Cook pancakes evenly.
  • Milk about 1/3 to 1/2 cup, add gradually: Helps achieve a thick but pourable batter.

Equipment

  • Mixing bowl
  • Whisk
  • Nonstick skillet or griddle.
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Add almond or oat flour, baking powder, ground cinnamon, and nutmeg to a mixing bowl and whisk to combine.
  2. Add pumpkin purée and mix gently until incorporated.
  3. Beat eggs separately, then add them to the batter.
  4. Stir in maple syrup or honey for light sweetness.
  5. Add milk gradually, mixing until a thick but pourable batter forms.
  6. Let the batter rest for 5–10 minutes to allow the flour to hydrate and improve pancake texture.
  7. Fold a few toasted pumpkin seeds gently into the batter and reserve the rest for topping.
  8. Heat a lightly oiled nonstick skillet or griddle over medium-low heat.
  9. Pour small portions of batter onto the skillet and cook until bubbles form on the surface.
  10. Flip carefully and cook the other side until pancakes turn golden and cooked through.
  11. Serve warm topped with remaining toasted pumpkin seeds and optional maple syrup.