Pumpkin Greek Yogurt Pancakes Recipe

Introduction

These Pumpkin Greek Yogurt Pancakes are a delicious twist on classic pancakes, combining the creamy tang of Greek yogurt with the warm flavors of pumpkin and spices. They’re fluffy, flavorful, and perfect for a cozy breakfast or brunch during the fall season.

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 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 teaspoon pumpkin pie spice
• 1/2 cup unsweetened milk of choice (almond or oat milk work great)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until well combined.
2. Step 2: In a separate bowl, whisk the Greek yogurt, pumpkin puree, eggs, vanilla extract, and milk until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and whisk until you have a smooth 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 for each pancake onto the skillet.
5. Step 5: Cook until bubbles form on the surface of the pancake, then flip and cook the other side until lightly browned and cooked through.
6. Step 6: Remove the pancakes from the skillet and repeat with the remaining batter. Serve topped with nuts, chocolate chips, and maple syrup for a perfect morning treat.

Tips & Variations

• For extra fluffiness, separate the eggs and beat the egg whites before folding them into the batter.
• Substitute pumpkin pie spice with cinnamon and nutmeg if you prefer a simpler spice blend.
• Use whole wheat flour for a nuttier flavor and added fiber.
• Add a handful of blueberries or chocolate chips directly to the batter for variety.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes in a single layer separated by parchment paper and transfer to a freezer bag; reheat from frozen in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and is often more convenient. Just be sure to use plain, unsweetened pumpkin puree.

What if I don’t have pumpkin pie spice?

You can make your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves or allspice. This mixture will give you a similar warm spice flavor.

Pumpkin Greek Yogurt Pancakes Recipe

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★★★★★

4.4 from 123 reviews

• Author: Elara
• Total Time: 25 minutes
• Yield: Approximately 8–10 pancakes 1x
• Diet: Low Fat

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Description

These Pumpkin Greek Yogurt Pancakes are a delicious and nutritious twist on classic pancakes, incorporating creamy nonfat Greek yogurt and seasonal pumpkin puree for extra moisture and flavor. Lightly spiced with pumpkin pie spice, these pancakes are fluffy and perfect for a cozy fall breakfast or brunch.

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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 (such as Fage 0%)
• 1/4 cup unsweetened pumpkin puree
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened milk of choice (almond or oat recommended)

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Instructions

1. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and pumpkin pie spice. Whisk them together until evenly mixed.
2. Mix Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, pumpkin puree, eggs, vanilla extract, and unsweetened milk of choice until smooth.
3. Combine Batter: Pour the wet ingredient mixture into the dry ingredients bowl. Whisk gently until a smooth batter forms, making sure all the flour is incorporated without overmixing.
4. Heat Skillet: Preheat a non-stick skillet over medium-high heat. Lightly spray it with cooking spray to prevent sticking.
5. Cook Pancakes: Pour approximately 2 tablespoons of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, indicating the bottom is set.
6. Flip Pancakes: Carefully flip the pancakes and cook the other side until lightly browned and cooked through.
7. Serve: Remove from skillet and repeat with remaining batter. Serve warm topped with nuts, chocolate chips, and maple syrup for a delicious breakfast treat.

Notes

• Use a non-stick skillet and medium-high heat to ensure pancakes cook evenly without sticking.
• Do not overmix the batter to keep pancakes light and fluffy.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if desired.
• If the batter is too thick, add a splash more milk to reach desired consistency.
• These pancakes can be frozen after cooking and reheated in a toaster or microwave.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: pumpkin pancakes, Greek yogurt pancakes, pumpkin spice, breakfast, fall recipes, healthy pancakes