Prepare the Pumpkin: Peel and cut the kabocha squash into small cubes. This will ensure even cooking.

Steam or Boil with Warmth: In a pot, steam or boil the cubed squash along with the cinnamon stick. The cinnamon will infuse the squash with a subtle and comforting spice. Cook the squash until it becomes tender. You can test this with a fork – it should easily pierce through a softened cube.

Mashing Magic: Remove the cooked squash from the heat and take out the cinnamon stick. In a large bowl, mash the softened squash until it reaches a smooth consistency.

The Batter is Born: Add the eggs, oats, milk, baking powder, vanilla extract, and a pinch of salt to the mashed squash. Using a whisk or a spoon, mix all the ingredients together until well combined. This will create the base of your delicious oat and pumpkin batter.

Melty Butter and Griddle Time: Heat a non-stick skillet over medium heat. Add the unsalted butter to the pan and let it melt. Once the butter is melted and shimmering slightly, it's time to cook your breakfast!

Pour and Cook: Pour the batter into the preheated skillet. Depending on your desired portion size, you can either make one large pancake or several smaller ones. Cook the batter for 3-5 minutes per side, or until it's golden brown and cooked through. You can peek underneath to check for doneness – the underside should be a beautiful golden color as well.

Sweet Finish: Serve your warm pumpkin and oat pancakes immediately. Drizzle them with honey to taste for a touch of sweetness and enjoy!