Pumpkin Pancakes

No tricks, only perfectly seasonal breakfast treats here!

These decadent and nutritious pancakes are easy to whip up, freeze and reheat well, and are a great way to use up some local seasonal ingredients.


  • ¾ cup Whole Wheat flour
  • ¼ cup rolled oats (blended if desire smoother texture)
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 cup milk or milk alternative
  • ⅓ cup pumpkin puree, we recommend fresh local pumpkins for this
  • egg
  • 2 tbsp honey or maple syrup
  • 2 tbsp melted butter
  • 1 tsp vanilla extract


  1. Whisk the following ingredients together in a medium sized bowl: flour, oats, baking powder, cinnamon, and salt. 
  2. In another bowl, add milk, pumpkin puree, egg, honey/syrup, vanilla extract, and melted butter. Whisk together. Add the wet ingredients and continue to mix until combined.
  3. Heat a pan over medium heat. Use cooking oil or spray if needed. Pour ⅓ cup of batter into the pan. Once bubbles begin to form, about 2 minutes, flip. Continue cooking, about another 2 minutes until golden brown.
  4. Continue until you are through your batter. Leftovers can be sorted in the refrigerator for up to 4 days, or freezer for up to 3 months.
  5. Garnish to your heart's content! Frozen BC berries with whipped cream or yogurt add a nice sweetness, cinnamon honey or almond latte almond butter add a great seasonal flair. See, no tricks about it, now enjoy your hearty breakfast treat!

    Please note, comments must be approved before they are published