In a large bowl, carefully combine the all-purpose flour, granulated sugar, baking soda, rolled oats, cornmeal, flax seeds, and sesame seeds. Thoroughly mix until all ingredients are optimally combined.

In a separate jug or bowl, whisk together the eggs, half & half, evaporated milk, and water until blended. Pour the liquid ingredients into the dry ingredients and mix lightly until just combined.

Gently melt the butter in a small saucepan over medium heat. Then, incorporate it into your pancake batter, stirring to blend together.

Add the pumpkin puree and pumpkin pie spice to the mixture and thoroughly combine so that it is evenly distributed throughout.

Heat a griddle or large non-stick pan over medium-high heat. Grease the surface with butter or oil, and use spoonfuls of batter to create the pancakes.

Cook the pancakes for 2-3 minutes on each side until golden brown and cooked through. Serve warm with the syrup of your choice.