These pumpkin chai spiced pancakes are the absolute perfect breakfast to enjoy on a lazy Fall morning in your coziest sweater and socks. They’re pure comfort and seriously delicious. I actually squealed with excitement when I took my first bite upon creating this recipe. I don’t believe I have ever found a pancake that rivals the ones my Dad would make on Sunday mornings growing up. But these might just be my new favourites. Although these pumpkin chai spiced pancakes basically scream Fall (and maybe Starbucks), they will provide you with comfort and warm you from the inside out on any cool morning.


There is an art to making amazingly fluffy pancakes. It is important to minimally mix the batter; you want to continuously fold the outer edges of the batter into the centre of the bowl only until there is no more visible flour. Over mixing will make the batter tough. If you have the time, let the batter rest for about 5-20 minutes before cooking the pancakes. This allows the gluten to relax, creating a more tender and fluffy pancake. I used spelt flour in this recipe – a more digestion friendly form of gluten compared to wheat. Of course this is totally optional and you can cook the pancakes as soon as you have minimally mixed the batter. When it comes time to flip the pancake, you know it is ready when the bubbles begin to appear on the surface and the bottom is a rich golden colour. Last but not least, as much as you want to, try not to flatten the pancake with your spatula as they’re cooking. Voila! There you have it, perfectly fluffy and golden pancakes.


Although these beautiful pancakes are delicious on their own, I topped them with sliced pear, pomegranate seeds, pumpkin seeds and of course, maple syrup. This paired wonderfully with the spices and subtle pumpkin flavour in the pancakes. Both pomegranate and pears are in season right now, and ready to be piled on your pancakes!


I hope you find some time to indulge in these guilt-free pumpkin chai spiced pancakes this weekend!



Pumpkin Chai Spiced Pancakes

Makes 12-16 pancakes
Prep/Cook Time: 30 minutes


Wet Ingredients:
2 eggs
1 1/4 cup (300 ml) almond milk
3/4 cup (180 ml) Greek yoghurt
3/4 cup (180 ml) pumpkin puree
1/4 cup (60 ml) coconut oil, melted (or vegetable oil)
2 tsp (10 ml) vanilla
2 tbsp (30 ml) 100% pure maple syrup

Dry Ingredients:
1 cup (250 ml) oat flour
1 cup (250 ml)  spelt flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) salt
1/2 tsp (2.5 ml) ground cardamom
1/2 tsp (2.5 ml) cinnamon
1/2 tsp (2.5 ml) ground nutmeg
1/4 tsp (1 ml) ground ginger
1/4 tsp (1 ml) ground cloves

Optional garnish: sliced pear, pomegranate seeds, pumpkin seeds, and maple syrup.


1. Combine wet ingredients in a medium mixing bowl. Combine the dry ingredients in a large mixing bowl.
2. Add the dry ingredients to the wet ingredients.
3. Fold the batter together just until there is no more flour visible.
4. Add a small amount of oil to a medium sized pan. Ladle approximately 1/2 cup of batter in the pan for each pancake. Flip when bubbles begin to appear on the surface of the pancake and the bottom is golden brown. Cook until both sides are golden.
5. Top with garnish if you choose.