Happy weekend my friends!
This blog post is all the way live this Saturday morning from my kitchen. The atmosphere is filled with the aroma of warm butter, nutty-roasted pumpkin seeds, with a serious kick-butt scent of pumpkin-cinnamon that’s so intoxicating, I just might be tipsy. 
With that said, it’s time to get folks fed!
Today we’ve got a delicious, hot plate of moist, fluffy pumpkin pancakes that are blanketed in maple syrup, sprinkled with oven-roasted pumpkin seeds topped with a melting pat of butter.
Somebody pinch me, but before you do…
Confession.
Up until about five years ago, I hated pumpkin. Like hated with a capital H=HATE!! This is weird because I’ve never had pumpkin before to hate it so badly.
So here we are in 2015, and I’m so in love with pumpkin and pumpkin pancakes right now I can eat them again, and again.
…I love the creamy, smooth texture pumpkin renders.
…I love how when coupled with cinnamon and nutmeg the spice blend submits and gives way for the pumpkin to shine through with its harvest flavor.
…I love how pumpkin pancakes make me feel like I’ve escaped to a bed and breakfast retreat where bright mornings are on the menu.
… I love you with oven-roasted pumpkin seeds toasted to perfection.
….I love how you fill me with every bite and take my eating experience to a whole new level.
…Pumpkin pancakes, I love you! 
Didn’t mean to turn this into an open love letter, but I had to get it off my plate.
Have a lovely weekend!
How To Prepare Pumpkin Pancakes
- 1½ Cups + 2 Tablespoons of Almond Milk
- ½ Cup of Pure Pumpkin (I used Libby's brand)
- 2 Eggs
- 2 Tablespoons of oil
- 2 Cups flour
- 3½ Tablespoons brown sugar
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- Preheat griddle or skillet over medium heat
- Preheat oven to 400 F
- In a large bowl combine and stir together flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
- In a medium bowl whisk milk, pumpkin, eggs, and oil. Mix until combined. DO NOT OVER MIX.
- Stir in pumpkin mixture.
- Add 1 tablespoon of butter to griddle or skillet. Add ⅓ cupfuls of batter to griddle or skillet. Cook for 3-4minutes or until edges
are brown and bubble free. Turn and cook until browned. Repeat process with remaining batter. - Place pumpkin seeds in the oven (See notes for instructions)
- Serve hot, topped with butter, pumpkin seeds, and maple syrup.
Lightly grease the pan with butter, sprinkle on seeds, and lightly dust with brown sugar.
Roast at 400 F for 5-10 minutes until golden brown.
13 Comments
Anu-My Ginger Garlic Kitchen
These pancakes look absolutely delicious, Tonya. And roasted pumpkin seeds topping looks alluring!
Tonya
Thank you so much, Anu!
mira
These pancakes look gorgeous! Love the pumpkin seeds on top! Beautiful photos! Pinned!
Tonya
Thanks Mira!
Zainab
Soooo, why can’t I have these for breakfast? Thanks!!
Tonya
Ha! Let me guess, you have an adorable newborn who takes up most of your time and you’re lucky if you eat breakfast. Did I guess it? 🙂 Thanks, Zainab!!
David @ Spiced
I’m so glad you and pumpkin have made up and are friends! I used to the same way, though. When I was a kid, I didn’t think pumpkin was something that should be eaten…but now, watch out, pumpkin–I’m coming for you! 🙂 These pancakes look absolutely incredible! Now I want 2nd breakfast!
Tonya
Reconciling is the best! Especially when hot, syrupy pumpkin pancakes are involved!! Thanks, David !!
Emily | Robust Recipes
These pumpkin pancakes look amazing. I love the pumpkin seeds on top, what a great idea!
Tonya
Pumpkin seeds we’re a must, they’re amazingly good for you. Thanks Emily!
Nicole
Giiiirrrrlll these look so good! Your pictures are awesome! Keep up the good work!
Tonya
Thank you, Nicole! Appreciate that.
Julie @ Julie's Eats & Treats
Haha I used to hate pumpkin too! Well, I still don’t like pumpkin pie much but I love all other pumpkin flavored treats. I would love these pancakes for breakfast that’s for sure!