Description
These Pumpkin Greek Yogurt Pancakes are fluffy, cozy, and full of warm fall flavor. Made with real pumpkin puree and protein-rich Greek yogurt, they’re perfect for a quick breakfast, an easy weekend brunch, or healthy breakfast ideas you can prep ahead. This easy recipe delivers soft pancakes with comforting spices, making it one of those food ideas you’ll come back to all season long.
Ingredients
1 cup all-purpose flour
1/2 cup pumpkin puree
1/2 cup plain Greek yogurt
2 large eggs
1/4 cup milk
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin spice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon butter or oil for cooking
Instructions
1. Whisk together the flour, baking powder, baking soda, pumpkin spice, and salt in a large bowl.
2. In another bowl, mix the pumpkin puree, Greek yogurt, eggs, milk, brown sugar, and vanilla until smooth.
3. Gradually combine the dry ingredients with the wet ingredients, stirring gently until just mixed.
4. Let the batter rest for 5 to 10 minutes to improve thickness and texture.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease it.
6. Pour batter onto the pan and cook until bubbles form and edges look set.
7. Flip and cook the other side until golden and cooked through.
8. Repeat with remaining batter, keeping pancakes warm until serving.
Notes
For extra fluffy pancakes, make sure not to overmix the batter.
If the batter feels too thick, add milk one tablespoon at a time.
These pancakes freeze well and can be reheated in a toaster for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 85 mg