I think this just became my favorite pancake. Like, nothing is coming close to it, favorite pancake. It has all my favorite Fall flavors…pumpkin, chai spice, nut butter, maple, candied pecans, cinnamon. And they’re healthy. So just say yes, and don’t feel even a little bit bad about it.

These pancakes have a secret ingredient that makes them over-the-top good: Big Spoon Roasters: Chai Spice Nut Butter. Big Spoon Roasters is a company in Durham, NC with an amazing story and crazy good products. Their nut butters are handcrafted, small batch, and ethically sourced with high quality ingredients. They’re doing it right and doing it well. Give their website a look and thank me later.

Let’s talk toppings for a moment. I added three things to top off my pancakes: cinnamon butter, cinnamon-maple toasted pecans, and this Cinnamon-Vanilla infused maple syrup by Runamok Maple. Obviously regular maple syrup will work just fine, but this infused maple syrup really adds an extra layer of deliciousness.

Okay, let’s cut to the chase with the recipe. I’ve been trying to make healthy versions of everything I’m baking lately and really love these pancakes with whole wheat flour and oats. They work so well with all the Fall flavors that I honestly prefer this healthy version to regular pancakes. Plus the only sweetener used is a single tablespoon of maple syrup. Yep. That’s it. These pancakes aren’t super sweet, but they balance perfectly with the sweetness of the toasted pecans and maple syrup, so there’s no need for the pancakes themselves to be overly sweet anyway.

Ingredients

For The Pancakes:

• 3 eggs
• 1 cup of pumpkin purée
• 1 1/2 cups oat milk
• 1/2 cup brown coconut sugar
• 1 T vanilla extract
• 1 T maple syrup
• 2 T chai spice nut butter
• 1 cup old fashioned oats
• 1 cup whole wheat flour
• 1 1/2 T baking powder
• 1/2 t salt
• 1 t cinnamon
• 1/4 t ginger
• Pinch of nutmeg

For The Toasted Pecans:

• 1/2 cup pecan pieces
• 3 T maple syrup
• 1/4 t cinnamon

The Steps

1. Preheat oven to 350 degrees.

2. Make the toasted pecans by combining the pecan pieces, maple syrup and cinnamon and then spreading them out in a single layer on a baking tray lined with parchment paper. Cook for 10-15 minutes until nicely toasted.

3. Make the cinnamon butter by combining room-temp butter with some cinnamon. Set aside.

4. Beat together the eggs, pumpkin, oat milk, brown coconut sugar, vanilla extract, maple syrup, and nut butter.

5. Add in all remaining ingredients and mix until fully combined.

6. Using a 1/4 cup measuring spoon, ladle the pancake batter onto a large skillet, smoothing it out into a nice circular shape.

7. Top the warm pancakes with the cinnamon butter, toasted pecans, and some yummy maple syrup. Enjoy!

I can also verify that these pancakes are VERY little one approved!

These really are the perfect fall pancakes! So fluffy, so warm, and so so good. I can’t wait for you to try them!