Pumpkin, cinnamon and pumpkin seed butter give this breakfast its autumn flavour. The purée adds moisture to the pancakes, the seed butter makes a creamy topping, and whole pumpkin seeds add crunch. A small amount of pumpkin seed protein also goes into the batter.
Serve the pancakes warm with sliced pear or apple. Pumpkin flesh contributes beta-carotene, while the seed ingredients add plant protein and fibre. The seed butter has an intense, slightly nutty flavour that works well with cinnamon and fruit.
For this recipe, use plain, cooled pumpkin purée with a thick consistency. Cook small pancakes over medium-low heat so the centre has time to set before the outside becomes too dark.
Recipe at a glance
Yield: approximately 12 small pancakes, 4 servings of 3 pancakes.
Preparation: approximately 15 minutes, including resting the batter.
Cooking: approximately 20 minutes, depending on your pan and batch size.
Total: approximately 35 minutes, using prepared, cooled pumpkin purée.
Equipment: two bowls, a whisk, a non-stick frying pan, a spatula and kitchen scales.
Ingredients
For the pancakes
- 160 g plain wheat flour
- 20 g Dragon Superfoods organic pumpkin seed protein
- 8 g baking powder
- 2 g ground cinnamon
- 150 g plain pumpkin purée, cooled and thick
- 2 medium eggs
- 170 ml milk, plus a little extra if needed
- 20 g melted butter, cooled slightly
- A little neutral oil for the pan
To serve
- 60 g Bett’r organic pumpkin seed butter, approximately 15 g per serving
- 20 g Smart Organic pumpkin seeds, approximately 5 g per serving
- 1 pear or apple, washed and thinly sliced
Use plain pumpkin purée without added sugar, spices or other ingredients. Sweetened pumpkin pie filling behaves differently and changes the flavour of the recipe.
How to prepare the pumpkin purée
If you are starting with fresh pumpkin, remove the seeds, cut the flesh into manageable pieces and roast until tender. Let it cool enough to handle, remove the skin and blend the flesh until smooth. Weigh 150 g of the prepared purée for the batter.
The purée should sit on a spoon rather than run off it. If you see liquid pooling around it, drain it in a fine sieve before weighing. Roasting time depends on the pumpkin variety and the size of the pieces; check tenderness with a fork.
Preparing the purée ahead makes the pancake recipe quicker. The timings above do not include roasting and cooling fresh pumpkin.
How to make the pancakes
1. Combine the dry ingredients
Mix the flour, pumpkin seed protein, baking powder and cinnamon in a bowl. Distribute the baking powder evenly so it does not remain in small pockets.
2. Mix the wet ingredients
In a second bowl, whisk the eggs, pumpkin purée and milk until combined. Add the melted, slightly cooled butter and mix again.
3. Bring the batter together
Pour the wet ingredients into the dry ingredients. Stir just until no dry flour remains. Stop before the batter becomes completely smooth; a few small lumps are fine.
Rest for 5 minutes before checking the consistency. The protein powder can thicken the batter as it hydrates. The batter should fall from a spoon in a thick ribbon and spread slowly in the pan. If it is too stiff to spread, add milk a tablespoon at a time. Stir gently after each addition.
4. Cook small pancakes
Heat a non-stick frying pan over medium-low heat and brush it lightly with oil. Start with one pancake to check the heat and batter consistency.
Use approximately 2 tablespoons of batter for each pancake. Aim for a diameter of around 8–9 cm, leaving room between them.
Cook for approximately 2–3 minutes on the first side. Turn when the edges look set, the underside is golden and the surface has started to lose its wet appearance. Pumpkin batter may show fewer bubbles than plain pancake batter, so check more than one cue.
Cook for approximately 1–2 minutes on the second side. Check the centre of the first pancake before continuing: it should be set, with no wet batter. Adjust the heat or cooking time if needed.
5. Add the topping
Stir the pumpkin seed butter in its jar before serving if the oil has separated. Divide the pancakes between four plates, add the pumpkin seed butter and finish with the pumpkin seeds and sliced fruit.
For a more fluid topping, mix the portion of pumpkin seed butter you will use with a little warm water in a small bowl. Add the water gradually, stirring until the texture suits you.
How the ingredients affect the pancakes
Pumpkin provides moisture, colour and a gentle flavour. Too much water in the purée changes the batter, which is why draining it matters.
Eggs help the pancakes hold together, while baking powder helps them rise. Milk adjusts the consistency. Mixing gently after adding the flour helps avoid a tough texture.
What the three pumpkin seed products contribute
The Bett’r pumpkin seed butter contains 100% organic roasted pumpkin seeds. It brings a creamy texture and a pronounced seed flavour to the topping.
The whole Smart Organic seeds add crunch. The Dragon Superfoods protein powder goes into the batter and contains 98% organic pumpkin seed protein plus salt. It contributes protein, but does not replace the binding role of wheat flour or eggs.
| Product | Protein per 100 g | Fibre per 100 g | Role in the recipe |
|---|---|---|---|
| Bett’r pumpkin seed butter | 24 g | 8.8 g | Creamy topping |
| Smart Organic pumpkin seeds | 27 g | 15 g | Crunch at serving |
| Dragon Superfoods pumpkin seed protein | 60 g | 13 g | Protein in the batter |
In each serving, the seed butter, whole seeds and protein powder together add approximately 8 g of plant protein and 2.7 g of fibre, alongside the nutrients from the eggs, milk, flour, pumpkin and fruit.
If the pancakes do not turn out as expected
| What you notice | What to check | What to change |
|---|---|---|
| Dark outside, wet centre | Heat too high or pancakes too thick | Lower the heat and use smaller amounts of batter |
| Batter runs across the pan | Watery purée or too much milk | Add a little flour, stir gently and reassess after resting |
| Batter barely spreads | Purée particularly thick | Add milk gradually |
| Dense pancakes | Overmixing or baking powder past its best | Mix briefly and check the baking powder |
| Pancakes break when turned | First side has not set | Wait for firmer edges and use a wide spatula |
What are the health benefits of pumpkin?
Beta-carotene for normal vision and immune function
Orange pumpkin flesh contains beta-carotene, a pigment that your body can convert into vitamin A. Vitamin A is needed for normal vision and normal immune function. Try pumpkin in pancakes, soups or roasted vegetable dishes to vary the vegetables you eat.
Fibre as part of your daily intake
Pumpkin flesh also contributes dietary fibre. Fibre helps digestion and bowel regularity. The purée, sliced fruit and seed ingredients bring different plant foods into the same breakfast. Keeping the fruit skin on, after washing it, also retains the fibre in the peel.
What are the health benefits of pumpkin seeds?
Magnesium for muscle and nerve function
Pumpkin seeds are a dietary source of magnesium. This mineral contributes to normal muscle and nerve function and is involved in maintaining bones. Their nutritional value extends beyond the crunch they add to a recipe.
Zinc for normal immune function
Pumpkin seeds also contain zinc, which has roles in normal immune function, protein synthesis and wound healing.
Plant protein and fibre in several forms
Whole seeds, seed butter and seed protein powder each contribute plant protein and fibre, but in different proportions. The powder concentrates protein; the butter adds a creamy texture; the whole seeds provide crunch.
Frequently asked questions
Can I use leftover roasted pumpkin?
Yes, if it is plain and suitable to use. Pumpkin roasted with garlic, salt or savoury herbs will change the flavour. Blend it, check for excess liquid and weigh the purée after preparation.
Can I use a Bett’r pancake mix instead of the flour?
This recipe is formulated with plain wheat flour. A ready-made mix has its own ingredients and liquid requirements, so the same quantities cannot be assumed to work. If you prefer a mix-based breakfast, see the separate protein pancake recipe and follow the directions for the product you use.
Is pumpkin seed butter the same as pumpkin purée?
No. The butter is made from ground seeds and is used as the topping here. The purée is made from cooked pumpkin flesh and goes into the batter. They have different compositions and cannot be swapped in this recipe.
Can I add more pumpkin seed protein?
Keep to the listed 20 g for the batch. Adding more can change the flavour and liquid balance. This powder is an ingredient in the batter, not a replacement for all the flour.
Are these pancakes Gluten-Free?
This version contains wheat flour and is not suitable for a Gluten-Free diet. Replacing the flour requires a separately tested formulation.
Why does the recipe not include sugar in the batter?
Pumpkin and the fruit topping provide their own flavour. You can taste the finished pancakes before deciding whether to add another topping.
Choose your topping from the Bett’r organic nut butters and spreads, and serve the pancakes while they are warm.
