Pumpkin Greek Yogurt Pancakes
Fluffy, healthy pumpkin pancakes made with Greek yogurt and no added sugar. Perfect for fall mornings and easy meal prep!
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
Storage Instructions: Refrigerator: Cool completely on a wire rack. Stack in an airtight container with parchment paper between pancakes. Store for 4-5 days.
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
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
