Perfectly Pumpkin Pancakes

Totally customizable fall fulfilment in pancake form
Perfectly Pumpkin Pancakes
© Lauren Breuer

These pancakes are a cross between savoury pumpkin pie and a cozy bowl of oatmeal but better because pancakes... and there’s chocolate! Totally customizable, you can make them plant-based by switching up the milk and oil, and they can easily be made gluten-free by opting for a gluten-free flour.

Perfectly Pumpkin Pancakes

Don’t like chocolate? Fold in some toasted pecans instead! Instant fall fulfillment, no matter your preference!  


  • 1 cup spelt flour
  • 1 cup rolled oats
  • ½ cup milk of choice
  • 1 cup pumpkin puree
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • 1 tbsp fresh grated ginger (or 1 tsp ground)
  • 2 tbsp baking powder
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut sugar
  • 1 tbsp molasses
  • ½ c chocolate chips
  • Butter or oil for pan


  1. Preheat pan or griddle to just below medium.
  2. In a large bowl, combine dry ingredients. Add wet ingredients and mix until incorporated. Let sit for 5 minutes, then fold in chocolate chips. Batter will be thick.
  3. Grease griddle with coconut oil or butter. Using a ¼ cup measure, spoon batter onto griddle, flattening pancake out to 1.5 cm thickness.
  4. Cook on one side until golden, flip, then cook until other side is golden. Makes 10­-11 pancakes.
  5. Serve with syrup, jam, your fave whipped topping, or even a few more chocolate chips!

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