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Pumpkin Spiced Pancakes

Pumpkin Spiced Pancakes

Pumpkin, meet fluffy pancake. These little guys are a match made in breakfast heaven. Pro tip: if you really want to get the best from them, we’d recommend introducing them to our old friends, maple syrup and butter too. What a dream team.

Cooking Time 30 minutes
Skill Level Easy
Serves Makes 10


200g plain flour

50g Mornflake Organic Porridge Oats

120ml pumpkin puree

250ml dairy-free milk

1 tbsp maple syrup

2 tsp pumpkin spice*

1 tbsp vegetable oil

*To make your own pumpkin spice mix, combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp ground cloves and ½ tsp nutmeg.


Toppings (optional)

1 tsp maple butter (or regular butter)

A spoonful of coconut yoghurt

¼ sliced apple

A few walnuts

A few blueberries

Drizzle of maple syrup

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Put all of the ingredients for the pancakes into a bowl and stir together until you have a smooth batter.


Heat 1 tbsp oil in a frying pan over a medium-high heat. Pour 4 tbsp of batter into the pan and cook for a couple of minutes on each side. Repeat this step with the rest of the batter.


Brush 1 tsp butter over the pancakes and serve with coconut yoghurt, apple, walnuts, blueberries and a drizzle of maple syrup.

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