Tasty Pumpkin Greek Yogurt Pancakes Recipe

Introduction

These tasty pumpkin Greek yogurt pancakes are a delicious way to celebrate fall flavors any time of year. Fluffy and lightly spiced, they combine pumpkin puree and Greek yogurt for a moist, tender texture. Perfect for a cozy breakfast or brunch.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (freshly ground preferred)
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup nonfat Greek yogurt (room temperature)
• 1/4 cup pumpkin puree
• 1/2 cup unsweetened milk (almond or oat milk work well)
• Cooking spray (for the pan)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
2. Step 2: In a separate bowl, whisk the Greek yogurt, pumpkin puree, eggs, vanilla extract, and milk until smooth and well combined. Use room-temperature ingredients to ensure easy mixing.
3. Step 3: Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter should remain slightly lumpy. Let it rest for 2–3 minutes while heating the pan.
4. Step 4: Heat a nonstick skillet or griddle over medium-high heat and coat lightly with cooking spray. Pour about 2 tablespoons of batter per pancake onto the pan, leaving space between each.
5. Step 5: Cook for 2–3 minutes until edges set and bubbles form on the surface. Flip carefully and cook another 1–2 minutes until golden brown. Serve warm with toppings like maple syrup, whipped cream, or fresh berries.

Tips & Variations

• Use freshly ground pumpkin pie spice for a more vibrant, authentic flavor.
• Substitute almond or oat milk for a dairy-free option.
• Don’t overmix the batter to keep pancakes light and fluffy.
• Add chopped nuts or chocolate chips for extra texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in a toaster oven until heated through. These pancakes also freeze well—freeze individually on a tray, then transfer to a freezer bag for up to 1 month. 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 to use year-round.

Why should I use room-temperature ingredients?

Room-temperature eggs, yogurt, and milk blend more easily, creating a smoother batter and ensuring even cooking for better texture.

Tasty Pumpkin Greek Yogurt Pancakes Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

These tasty pumpkin Greek yogurt pancakes combine the warmth of pumpkin pie spice with the creaminess of Greek yogurt for a healthy, fluffy breakfast treat that’s perfect for fall mornings or any time you crave a comforting pancake with a seasonal twist.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup all-purpose flour (King Arthur preferred)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (freshly ground preferred)

Wet Ingredients

• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup nonfat Greek yogurt (room temperature)
• 1/4 cup pumpkin puree (Libby’s recommended)
• 1/2 cup unsweetened milk (almond or oat milk works well)

Instructions

1. Prepare the Dry Ingredient Base: In a medium bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon freshly ground pumpkin pie spice. Set aside.
2. Combine the Wet Ingredients: In a separate bowl, whisk 3/4 cup room-temperature nonfat Greek yogurt, 1/4 cup pumpkin puree, 2 room-temperature eggs, 1 teaspoon vanilla extract, and 1/2 cup unsweetened milk until smooth and well combined, ensuring no lumps remain.
3. Create the Pancake Batter: Pour the wet mixture into the bowl with dry ingredients and stir gently until just combined. The batter should remain slightly lumpy. Avoid overmixing to keep pancakes tender. Let the batter rest for 2-3 minutes to activate the baking powder.
4. Heat the Pan and Cook the First Side: Heat a nonstick skillet or griddle over medium-high heat and lightly coat with cooking spray. Pour about 2 tablespoons of batter per pancake onto the skillet, spacing them apart. Cook for 2-3 minutes until edges set and bubbles form on the surface.
5. Finish Cooking and Serve: Carefully flip each pancake and cook for another 1-2 minutes until golden brown on the second side. Serve warm with toppings such as maple syrup, whipped cream, fresh berries, or honey.

Notes

• Using freshly ground pumpkin pie spice enhances the flavor significantly.
• Room temperature wet ingredients mix more evenly, producing a smooth batter.
• Do not overmix the batter to avoid dense pancakes.
• Allow batter to rest before cooking to improve fluffiness and leavening.
• Use a nonstick pan and cooking spray to prevent sticking without extra oil.

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