There’s something magical about flipping pancakes on a crisp fall morning – especially when they’re packed with cozy pumpkin flavor and a healthy twist! My Pumpkin Greek Yogurt Pancakes became a family favorite after one sleepy Sunday when I needed to use up leftover pumpkin puree and Greek yogurt. The result? Fluffy, protein-packed stacks that disappeared faster than my kids could say “more please!” The Greek yogurt adds this incredible tanginess that balances the sweetness perfectly, while keeping things light and nutritious. Trust me, once you try these, you’ll never go back to plain old pancakes again.
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Greek Yogurt Pancakes
Oh friends, let me count the ways these pancakes will steal your breakfast-loving heart! First off, they’re crazy fluffy – that perfect combo of Greek yogurt and baking powder gives them this dreamy lift that makes cutting into them so satisfying. And speaking of Greek yogurt, we’re packing in 8g of protein per serving, so these babies will actually keep you full until lunchtime (unlike those sad, airy pancakes that leave you hungry an hour later).
But here’s what really makes them special:
- Effortless to make – Just two bowls and 25 minutes from mixing bowl to plate
- Fall in every bite with warm pumpkin spice and that gorgeous orange hue
- Kid-approved magic – My picky eaters gobble these up, no syrup negotiations needed
- Meal-prep friendly – They freeze like a dream for rushed weekday mornings
Honestly, they’re everything you want in a cozy breakfast – nourishing, delicious, and the kind of recipe that’ll have everyone asking for seconds before you’ve even sat down with your coffee.
Ingredients for Pumpkin Greek Yogurt Pancakes
Alright, let’s talk ingredients – because great pancakes start with great stuff! What I love about this recipe is how simple the ingredient list is. You probably have most of these in your pantry already. But here’s the thing – quality matters, especially with a few key players:
- 3/4 cup nonfat Greek yogurt – I swear by Fage 0% for its thick texture (no watery batter!), but any good quality Greek yogurt works
- 1/4 cup unsweetened pumpkin puree – canned is totally fine (Libby’s is my go-to), but if you’re using fresh, make sure it’s well-drained
- 1 cup all-purpose flour – Spoon it lightly into your measuring cup and level it off – no packing!
- 2 large eggs – Room temp blends better (just set them out while you prep other ingredients)
- 1 tsp pumpkin pie spice – My homemade blend is 1/2 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg if you’re out
- 1 1/2 tsp baking powder – Check the date! Old baking powder = flat pancakes
- 1/2 tsp salt – Just regular table salt works perfectly
- 1 tsp vanilla extract – Splurge on the real stuff if you can
- 1/2 cup unsweetened milk – I use almond, but oat or dairy milk are great too
Pro tip: Measure everything before you start mixing – it makes the whole process so much smoother. And don’t worry if your pantry doesn’t match mine exactly – I’ve got plenty of substitution ideas coming up later!
How to Make Pumpkin Greek Yogurt Pancakes
Okay, pancake time! Let me walk you through my foolproof method for making these pumpkin Greek yogurt pancakes – it’s easier than you think, but there are a few tricks I’ve learned through many (many) batches. First rule of pancake club: heat your skillet before you even start mixing. I set mine to medium heat while I prep everything – that way it’s perfectly preheated when I’m ready to cook.
Mixing the Batter
Grab two bowls – one for dry, one for wet. In the dry bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until it looks evenly mixed. No fancy sifting needed – just make sure there aren’t any big lumps. In the wet bowl, whisk the Greek yogurt, pumpkin puree, eggs, vanilla, and milk until smooth. It’ll look like a gorgeous orange creamsicle color at this point!
Now the magic happens – pour the wet ingredients into the dry ingredients and gently stir until just combined. I mean it – stop when you still see a few flour streaks! Overmixing makes tough pancakes, and we want fluffy clouds of joy. If the batter seems too thick (it should be scoopable but not runny), add a tablespoon more milk at a time.
Cooking the Pancakes
By now your skillet should be nice and hot – test it by flicking a few drops of water on it. If they dance and evaporate quickly, you’re golden. Lightly spray with cooking oil or melt a tiny bit of butter. Drop about 2 tablespoons of batter per pancake – I use my trusty cookie scoop for perfect portions.
Watch for bubbles forming on the surface and edges looking set – about 2-3 minutes. Then flip with confidence! They’ll need another 1-2 minutes on the second side until golden brown. Pro tip: Keep finished pancakes warm in a 200°F oven while you cook the rest. And don’t worry if the first one’s a little wonky – that’s just the cook’s bonus snack!
Print
Incredible Pumpkin Greek Yogurt Pancakes
Fluffy pumpkin Greek yogurt pancakes packed with warm spices and topped with your favorite toppings for a delicious breakfast.
- Total Time: 25 mins
- Yield: 12 pancakes 1x
Ingredients
- 3/4 cup nonfat Greek yogurt (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 (almond or oat)
Instructions
- Combine flour, baking powder, salt, and pumpkin pie spice in a bowl. Whisk together.
- In another bowl, whisk yogurt, pumpkin, eggs, vanilla, and milk.
- Pour wet ingredients into dry ingredients. Whisk until smooth.
- Heat a non-stick skillet over medium-high heat. Spray with cooking spray.
- Pour about 2 tbsp batter per pancake. Cook until bubbles form, then flip.
- Cook until both sides are lightly browned. Repeat with remaining batter.
- Serve with nuts, chocolate chips, and maple syrup.
Notes
- Use fresh pumpkin puree or canned for convenience.
- Adjust milk consistency if batter is too thick.
- Cook on medium heat to prevent burning.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
Tips for Perfect Pumpkin Greek Yogurt Pancakes
Want restaurant-quality pancakes at home? Here are my hard-won secrets after countless Saturday morning test batches:
- Nonstick spray is your friend – A quick spritz between batches prevents sticking without making pancakes greasy
- Let the batter rest 5 minutes – This lets the flour hydrate properly for extra-fluffy results
- Taste-test your spice mix – Add more cinnamon if you like it bold, or a pinch of cloves for depth
- Keep ’em cozy – Stack cooked pancakes on a baking sheet in a 200°F oven until serving
- Medium heat is key – Too hot = burnt outsides, raw insides. Too low = pale, dense pancakes
Trust me – these little tricks make all the difference between good pancakes and knock-your-socks-off amazing ones!
Serving Suggestions for Pumpkin Greek Yogurt Pancakes
Now comes the fun part – dressing up your pumpkin Greek yogurt pancakes! My family loves to go all out with toppings. Warm maple syrup is a must, but don’t stop there. Sprinkle on chopped pecans or walnuts for crunch, or go wild with chocolate chips for a sweet surprise. A dollop of whipped cream makes them feel extra special. Pair it all with a steaming cup of coffee or cold glass of milk, and you’ve got a breakfast that feels like a cozy hug in a bowl!
Storing and Reheating Pumpkin Greek Yogurt Pancakes
Here’s the beautiful thing about these pumpkin Greek yogurt pancakes – they still taste amazing days later! For the fridge, just pop them in an airtight container with parchment between layers (so they don’t stick together) and they’ll stay fresh for up to 3 days. Need longer storage? Freeze them the same way – they’ll keep for 2 months!
When hunger strikes, reheat them straight from frozen in the toaster (my favorite method – gives them that just-cooked crispness) or microwave for 30-60 seconds until warm. Pro tip: Add a tiny splash of water before microwaving to keep them moist. I always make a double batch on Sundays – future me is so grateful on busy weekday mornings!
Pumpkin Greek Yogurt Pancakes Variations
One of my favorite things about this recipe is how easily you can mix it up! Feeling adventurous? Try these fun twists:
- Oatmeal lovers – Swap half the flour for quick oats (trust me, the texture is incredible)
- Whole wheat boost – Use whole wheat flour instead of all-purpose – just add an extra splash of milk
- Berry burst – Fold in fresh blueberries or chopped apples right before cooking
- Chocolate fix – Stir in mini chocolate chips for melty pockets of joy
The best part? You can make a different version every weekend and never get bored. My kids call it our “Saturday morning pancake experiment”!
Nutrition Information for Pumpkin Greek Yogurt Pancakes
Okay, let’s talk about why these pumpkin Greek yogurt pancakes make me feel so good about my breakfast choices! Now, I’m not a nutritionist, but here’s the scoop based on my calculations (remember – these are estimates and your exact numbers might vary a smidge). For two pancakes (because who stops at one?), you’re looking at:
- 180 calories – Light enough for everyday, but satisfying
- 8g protein – Thanks to that superstar Greek yogurt!
- 30g carbs – Just right for morning energy
- 2g fiber – From the pumpkin and flour
- 5g sugar – Mostly natural from the pumpkin and yogurt
Here’s what makes me really excited: Greek yogurt isn’t just there for fluffiness – it packs a serious protein punch to keep you full and fueled. Compared to regular pancakes that leave you crashing by 10am, these babies provide steady energy. Plus, pumpkin gives you a boost of vitamin A – my grandma always said “eat your colors,” and that gorgeous orange hue means good stuff!
Now, I won’t pretend these are “diet food” – especially once you add toppings – but they’re definitely a balanced, wholesome choice that tastes indulgent. That’s my kind of breakfast math!
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Oh honey, I’ve been there – staring at the fridge with only regular yogurt on hand. You can use it, but expect thinner batter and less fluffiness. Greek yogurt’s thick texture is our secret weapon! If you must substitute, strain regular yogurt in cheesecloth for 30 minutes first to remove excess liquid. Or add an extra tablespoon of flour to compensate.
How do I make these gluten-free?
My best success came with a 1:1 gluten-free flour blend (Bob’s Red Mill works great). The batter might be slightly thinner, so let it rest 10 minutes before cooking. For extra insurance, add 1/4 tsp xanthan gum if your blend doesn’t include it. Coconut flour and almond flour? Been there, burned that – they don’t work well here without major recipe changes.
Can I freeze the batter for later?
Funny you should ask – I just tried this last week! Pour measured portions into freezer bags (flatten slightly for quicker thawing). They’ll keep 1 month. Thaw overnight in fridge, give it a gentle stir, and cook as usual. But heads up – they might need an extra splash of milk after thawing. Fresh batter gives slightly better rise, but frozen works in a pinch!
Why do my pancakes stick to the pan?
Oh sweet friend, I feel your pain! Three likely culprits: 1) Pan wasn’t hot enough before adding batter (do the water droplet test!), 2) You skipped the oil spray between batches, or 3) You peeked too soon – wait for those bubbles! My cast iron skillet works best, but any heavy-bottomed pan will do if properly preheated.
Can I make these without eggs?
For my vegan friends – yes, but with adjustments! Mix 1 tbsp ground flaxseed + 3 tbsp water per egg, let it gel for 5 minutes. The texture will be slightly denser but still delicious. Adding 1/2 mashed banana helps too (just reduce milk by 2 tbsp). Fair warning – my kids spot the difference immediately, but they still eat them!
Tag us @FrostyRecipes if you try this recipe – I love seeing your pancake masterpieces! Follow us on Facebook for more delicious recipes!
