Fall may be well over, much to my dismay, but that doesn’t mean the fall flavors have to end.

Though fall-inspired, this breakfast is great any time of year- especially if you raided the stores of all their pumpkin in October like I did.

Pumpkin Pecan Chocolate Chip Pancakes


1/2 cup oats

1/2 cup whole wheat flour

2 Tbsp Greek yogurt (optional)

1/4 cup pumpkin puree

1/8 tsp baking soda

3/4 cup almond milk

1/8 tsp cinnamon

Generous pinch of each: ginger, clove, nutmeg, allspice


Chocolate chips

Mix everything together. You may need to add a little extra liquid- either almond milk or water, but add slowly- batter should remain pretty thick. Let sit for a few minutes.


Stir in a handful each of chopped pecans and chocolate chips.


Spread onto pan over medium heat. Use the back of a spoon to spread the thick batter into a 3-4 inch pancake. Cook a few minutes on each side- may take a little longer than traditional pancakes due to thickness.


Serve hot!


I enjoy mine plain, but the husband tops his with maple syrup and declares them “probably the best pancakes I’ve ever eaten.”

He’s not fooling anyone- he was just happy to be served pancakes.

But he was right…they were pretty darn good.


Favorite pancake mix-in?