Fall mornings deserve something special, and these pumpkin Greek yogurt pancakes deliver every single time.
I’ve been making Greek yogurt pancakes for years now. They’re my go-to breakfast when I want something filling without the guilt. When autumn rolls around, I can’t resist adding pumpkin puree and warm spices. The result? Fluffy, flavorful pancakes that taste like fall in every bite.
Why I Love This Recipe
These pancakes have become my Sunday morning ritual. I make a big batch and store extras in the fridge. Throughout the week, I just reheat them for 15-20 seconds in the microwave. Top with maple syrup, and breakfast is ready in under a minute. It’s meal prep that actually tastes amazing.
What makes these pancakes special is the combination of Greek yogurt and pumpkin puree. Both ingredients add moisture and create an incredible texture. The yogurt gives them a slight tang, almost like sourdough pancakes. The pumpkin adds natural sweetness and keeps them tender.
The Healthier Pancake Approach
Traditional pancake recipes load up on butter, sugar, and buttermilk. They’re delicious but heavy. My version takes a different route. I use nonfat Greek yogurt instead of buttermilk. The pumpkin puree replaces some of the fat you’d typically need.
Here’s something you’ll notice right away: there’s no sugar in this batter. Zero. Before you think I’m crazy, hear me out. You’re putting syrup on these pancakes anyway, right? Syrup is pure liquid sugar. Adding sugar to the batter just means you’re doubling up unnecessarily.
If you really want sweetness baked into the pancakes, you can add 1/4 cup of sugar to the batter. I prefer to skip it. The pumpkin pie spice provides plenty of flavor. The natural sweetness from the pumpkin shines through. And that slight tartness from the Greek yogurt? It balances everything perfectly.
What You’ll Get
These pancakes have a texture that surprises people. They’re dense yet fluffy at the same time. Each bite is satisfying and filling. The pumpkin flavor is noticeable but not overwhelming. The spices add warmth without being too strong.
I make these at least twice a month during fall. My family requests them constantly. They’re perfect for lazy weekend mornings or busy weekday breakfasts. Once you try them, you’ll understand why they’ve become such a staple in my kitchen.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Ingredients, Instructions & Tips
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Nonfat Greek Yogurt | 3/4 cup | I like Fage 0% for best results |
| Unsweetened Pumpkin Puree | 1/4 cup | Not pumpkin pie filling |
| All Purpose Flour | 1 cup | Can substitute with whole wheat |
| Baking Powder | 1 1/2 tsp | Ensures fluffy texture |
| Salt | 1/2 tsp | Enhances all flavors |
| Vanilla Extract | 1 tsp | Pure vanilla works best |
| Eggs | 2 large | Room temperature preferred |
| Pumpkin Pie Spice | 1 tsp | Or make your own blend |
| Unsweetened Milk | 1/2 cup | Almond or oat milk both work great |
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Start by gathering everything you need. Make sure your eggs are at room temperature. This helps them incorporate better into the batter. If you forgot to take them out earlier, place them in warm water for five minutes.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the Greek yogurt and pumpkin puree. Whisk them together until smooth and well blended. The mixture should be creamy with an even orange color throughout.
Add the eggs and vanilla extract to the bowl. Whisk everything together until fully combined. You shouldn’t see any streaks of egg white. Pour in the milk and whisk again until the mixture is smooth.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Make sure there are no lumps in your flour. This dry mixture ensures even distribution of leavening and spices.
Step 4: Create the Batter
Pour the dry ingredients into the wet ingredients. Use a spatula or wooden spoon to gently fold everything together. Mix until just combined. You’ll see small lumps in the batter, and that’s perfectly fine. Overmixing creates tough, chewy pancakes.
Let the batter rest for 2-3 minutes. This allows the baking powder to activate and the flour to hydrate properly.
Step 5: Cook the Pancakes
Heat a non-stick griddle or large skillet over medium heat. You want it hot but not smoking. Test it by dropping a tiny bit of water on the surface. If it sizzles and evaporates immediately, you’re ready.
Lightly spray the cooking surface with non-stick spray or brush with a tiny amount of oil. I prefer spray because it’s easier and uses less fat.
Pour 1/4 cup of batter onto the griddle for each pancake. Don’t spread it out. Let it naturally form a circle. Cook for 2-3 minutes on the first side. You’ll know it’s ready to flip when bubbles form on the surface and the edges look set.
Flip carefully and cook for another 1-2 minutes on the second side. The pancake should be golden brown and cooked through. If you press gently on the center, it should spring back.
Step 6: Keep Warm and Serve
Transfer cooked pancakes to a plate. You can keep them warm in a 200°F oven while you finish cooking the rest. Stack them on a plate and cover loosely with foil.
Pro Tips for Perfect Pancakes
Tip 1: Don’t Overmix
Lumpy batter makes tender pancakes. Mix until ingredients are just combined. Those small lumps will disappear during cooking.
Tip 2: Consistent Heat
Medium heat is key. Too hot and pancakes burn outside while staying raw inside. Too low and they become dry and tough.
Tip 3: The Bubble Test
Wait for bubbles to form and pop on the surface before flipping. This ensures the first side is properly cooked. You should flip only once.
Tip 4: Make Ahead
These pancakes store beautifully. Let them cool completely on a wire rack. Stack with parchment paper between layers. Refrigerate for up to five days or freeze for three months.
Tip 5: Reheating
Microwave for 15-20 seconds from the fridge. For frozen pancakes, microwave for 30-45 seconds. You can also reheat in a toaster for extra crispiness.
Variations, Storage & FAQs
Delicious Variations to Try
Chocolate Chip Version
Fold 1/4 cup mini chocolate chips into the finished batter. The chips add sweetness and make these feel extra indulgent. Kids especially love this version.
Spice It Up
Don’t have pumpkin pie spice? Make your own blend. Combine 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves. It tastes just as good as store-bought.
Whole Wheat Option
Substitute half the all-purpose flour with whole wheat flour. This adds fiber and makes them heartier. The texture will be slightly denser but still delicious.
Protein Boost
Add 2 tablespoons of protein powder to the dry ingredients. Reduce flour by 2 tablespoons to compensate. Vanilla or unflavored protein powder works best here.
Storage Instructions
Refrigerator Storage
Cool pancakes completely on a wire rack. Stack them in an airtight container with parchment paper between each pancake. They’ll stay fresh for four to five days in the fridge.
Freezer Storage
Place cooled pancakes on a baking sheet in a single layer. Freeze for one hour until solid. Transfer to a freezer bag, removing as much air as possible. Label with the date. These keep well for up to three months.
Best Reheating Methods
From the fridge, microwave for 15-20 seconds. From frozen, microwave for 30-45 seconds or until heated through. For a crispy exterior, use a toaster or toaster oven instead.
Serving Suggestions
These pancakes pair perfectly with pure maple syrup. I also love them with a dollop of Greek yogurt and fresh berries. Chopped pecans or walnuts add nice crunch. A sprinkle of cinnamon on top enhances the fall flavors.
For a special breakfast, serve with warm apple compote or pumpkin butter. Whipped cream turns them into a dessert-worthy treat. However you serve them, they’re sure to please.
Frequently Asked Questions
Q: Can I use regular yogurt instead of Greek yogurt?
A: Greek yogurt is essential for the right texture. Regular yogurt contains too much liquid. Your pancakes will be thin and won’t hold their shape properly. If you only have regular yogurt, strain it through cheesecloth for a few hours first.
Q: Can I substitute the pumpkin puree?
A: Yes, but it changes the flavor profile. Sweet potato puree works well and keeps the fall theme. Mashed banana creates a different but tasty variation. Applesauce works too, though you may need to reduce other liquids slightly.
Q: Why are my pancakes turning out flat?
A: Check your baking powder’s expiration date. Old baking powder loses its leavening power. Also, avoid overmixing the batter. Overmixing develops gluten and creates dense, flat pancakes. Finally, make sure your griddle isn’t too hot.
Q: Can I make these dairy-free?
A: Use dairy-free Greek-style yogurt like coconut or almond milk yogurt. Replace the milk with any non-dairy alternative. The texture will be slightly different but still good. Oat milk yogurt provides the closest results to dairy.
Q: How do I know when the pancakes are fully cooked?
A: Look for bubbles forming and popping on the surface before flipping. After flipping, the pancake should spring back when gently pressed in the center. If it feels mushy or wet, cook for another 30 seconds.
Final Thoughts
These pumpkin Greek yogurt pancakes have truly transformed my breakfast routine. They’re healthy, filling, and taste incredible. The prep is simple, and they cook up quickly. Making a big batch means easy breakfasts all week long.
The combination of Greek yogurt and pumpkin creates the perfect texture. The warm spices remind me why I love fall so much. Every bite feels like a cozy morning even on the busiest days.
I hope you love these pancakes as much as my family does. They’ve become our autumn tradition. Once you make them, I guarantee you’ll add them to your regular rotation too. Happy cooking!
Pumpkin Greek Yogurt Pancakes
Ingredients
- 3/4 cup nonfat Greek Yogurt I like 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 large eggs
- 1 tsp pumpkin pie spice
- 1/2 cup unsweetened milk of choice almond or oat milk both work great
- Non-stick cooking spray or oil for the griddle
Instructions
- Prepare Your Ingredients
- Gather all ingredients and ensure eggs are at room temperature. If needed, place eggs in warm water for 5 minutes.
- Mix the Wet Ingredients
- In a large mixing bowl, combine Greek yogurt and pumpkin puree. Whisk until smooth and creamy with an even orange color.
- Add eggs and vanilla extract to the bowl. Whisk until fully combined with no streaks of egg white.
- Pour in the milk and whisk again until smooth.
- Combine the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Ensure there are no lumps.
- Create the Batter
- Pour dry ingredients into wet ingredients. Gently fold together with a spatula until just combined. Small lumps are fine – do not overmix.
- Let batter rest for 2-3 minutes to allow baking powder to activate.
- Cook the Pancakes
- Heat a non-stick griddle or large skillet over medium heat. Test by dropping a bit of water on the surface – it should sizzle and evaporate immediately.
- Lightly spray the cooking surface with non-stick spray or brush with a tiny amount of oil.
- Pour 1/4 cup of batter onto the griddle for each pancake. Let it naturally form a circle without spreading.
- Cook for 2-3 minutes on the first side until bubbles form on the surface and edges look set.
- Flip carefully and cook for another 1-2 minutes on the second side until golden brown. The center should spring back when gently pressed.
- Serve
- Transfer cooked pancakes to a plate. Keep warm in a 200°F oven while finishing the rest. Stack and cover loosely with foil.
- Serve warm with maple syrup and your favorite toppings.
Notes
Freezer: Place cooled pancakes on a baking sheet in a single layer. Freeze for 1 hour until solid. Transfer to a freezer bag, removing excess air. Label with date. Keep for up to 3 months. Reheating: From fridge: Microwave for 15-20 seconds
From frozen: Microwave for 30-45 seconds
For crispy exterior: Use a toaster or toaster oven Variations: Chocolate Chip: Fold in 1/4 cup mini chocolate chips
Whole Wheat: Substitute half the all-purpose flour with whole wheat flour
Protein Boost: Add 2 tbsp protein powder, reduce flour by 2 tbsp
Custom Spice Blend: Mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves if you don’t have pumpkin pie spice Sweetness: This recipe contains no added sugar. The pancakes are meant to be topped with syrup. If you prefer sweetness in the batter, add 1/4 cup sugar to the dry ingredients.
Substitutions: Greek Yogurt: Must use Greek yogurt for proper texture. Regular yogurt is too watery.
Pumpkin: Sweet potato puree, mashed banana, or applesauce can substitute (may need to adjust liquid)
Milk: Any milk works – dairy, almond, oat, soy, coconut Tips: Don’t overmix the batter – lumps are okay and create tender pancakes
Use medium heat to prevent burning outside while staying raw inside
Wait for bubbles to form before flipping
Flip only once for best texture
Make ahead for easy weekday breakfasts
