Pumpkin Greek Yogurt Pancakes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Preheat Skillet: Heat a non-stick skillet over medium-high heat and lightly spray with cooking spray to prevent sticking.
- 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.
- 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
