Pumpkin Greek Yogurt Pancakes Recipe

Introduction

These Pumpkin Greek Yogurt Pancakes are a delicious way to bring cozy fall flavors to your breakfast table. Packed with pumpkin puree and warm spices, they’re fluffy, healthy, and easy to make. Perfect for a weekend morning treat!

Ingredients

• 3/4 cup nonfat Greek yogurt (such as Fage 0%)
• 1/4 cup unsweetened pumpkin puree
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• 1 tsp pumpkin pie spice
• 1/2 cup unsweetened milk of choice (almond or oat milk work well)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until evenly combined.
2. Step 2: In a separate large bowl, whisk together the Greek yogurt, pumpkin puree, eggs, vanilla extract, and milk until smooth.
3. Step 3: Pour the dry ingredients into the wet ingredients and whisk gently until you have a smooth, consistent batter without lumps.
4. Step 4: Heat a non-stick skillet over medium-high heat and lightly spray with cooking spray. Pour about 2 tablespoons of batter per pancake onto the skillet.
5. Step 5: Cook until bubbles form on the surface and the edges start to look set, then flip the pancakes. Cook the other side until golden brown.
6. Step 6: Remove the pancakes from the skillet and repeat with the remaining batter. Serve warm topped with your favorite nuts, chocolate chips, and maple syrup.

Tips & Variations

• For a dairy-free version, use plant-based yogurt and milk alternatives.
• Add a handful of chopped walnuts or pecans to the batter for extra texture.
• Try substituting the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Adjust pumpkin pie spice to taste, or use cinnamon and nutmeg if you prefer a simpler spice profile.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet until hot and slightly crispy. You can also freeze cooked pancakes by layering them with parchment paper and placing them in a freezer bag for up to 2 months. Reheat from frozen in a toaster or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains baking powder or add some separately for fluffiness.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use unsweetened pumpkin puree because canned pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the pancakes.

Pumpkin Greek Yogurt Pancakes Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

Fluffy and flavorful Pumpkin Greek Yogurt Pancakes that combine the creaminess of nonfat Greek yogurt with the warm spices of pumpkin pie spice. These pancakes are perfect for a cozy fall breakfast, featuring a tender texture and a hint of pumpkin goodness, topped with your favorite nuts, chocolate chips, and maple syrup.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice

Wet Ingredients

• 3/4 cup nonfat Greek yogurt (e.g., Fage 0%)
• 1/4 cup unsweetened pumpkin puree
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened milk of choice (almond or oat milk recommended)

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, salt, and pumpkin pie spice until well combined to ensure even distribution of the leavening and spices.
2. Combine Wet Ingredients: In a separate large bowl, whisk the nonfat Greek yogurt, pumpkin puree, eggs, vanilla extract, and unsweetened milk until the mixture is smooth and fully incorporated.
3. Make the Batter: Pour the wet ingredient mixture into the bowl of dry ingredients and gently whisk together until you have a smooth pancake batter, taking care not to overmix to retain fluffiness.
4. Preheat Skillet: Heat a non-stick skillet over medium-high heat and lightly spray with cooking spray to prevent sticking.
5. Cook Pancakes: Pour approximately 2 tablespoons of batter onto the skillet per pancake. Cook until bubbles appear on the surface, indicating the underside is set, then carefully flip and cook the other side until lightly browned and cooked through.
6. Serve: Remove pancakes from the skillet and continue cooking remaining batter. Serve warm with toppings such as nuts, chocolate chips, and maple syrup for added sweetness and texture.

Notes

• For dairy-free option, use plant-based yogurt and milk.
• Avoid overmixing the batter to keep pancakes fluffy.
• Adjust the amount of pumpkin pie spice to taste if you prefer a stronger spice flavor.
• These pancakes freeze well; store in an airtight container and reheat in a toaster or microwave.
• Swap all purpose flour with gluten-free flour blend to make them gluten free.

Keywords: pumpkin pancakes, greek yogurt pancakes, fall breakfast, pumpkin breakfast recipe, healthy pancakes