Pumpkin Greek Yogurt Pancakes Recipe

Jump to Recipe Print Recipe

Introducing Pumpkin Greek Yogurt Pancakes Recipe

If you’re craving a breakfast that’s both indulgently flavorful and surprisingly wholesome, this Pumpkin Greek Yogurt Pancakes Recipe will become your new go-to. I love how the creamy Greek yogurt gives these pancakes a velvety texture, while the pumpkin puree adds a naturally sweet, earthy tone that just screams cozy fall mornings. Each bite sings with warm pumpkin pie spices, making them not only scrumptious but irresistibly aromatic. Whether you’re starting your weekend with a leisurely brunch or need a quick weekday pick-me-up, these pancakes deliver that crave-worthy combo of fluffy softness and rich flavor every single time. Trust me, once you’ve tried them, you’ll want to make it a ritual. Serve them warm with maple syrup, crunchy nuts, or a sprinkle of chocolate chips—and brace yourself for the compliments! I remember the first time I made this recipe—it filled my kitchen with a sweet, spicy scent that instantly lifted my mood. The best part? It’s an easy recipe that any level cook can master. Now, let’s dive in and see exactly why the Pumpkin Greek Yogurt Pancakes Recipe works wonders so consistently!

Ingredients You’ll Crave

• 3/4 cup nonfat Greek Yogurt: I like Fage 0% for that perfect tang and creamy texture.
• 1/4 cup unsweetened pumpkin puree: Natural sweetness and earthy pumpkin goodness.
• 1 cup all-purpose flour: The sturdy base that creates fluffy pancakes.
• 1 1/2 tsp baking powder: The secret to that impressive rise.
• 1/2 tsp salt: Balances and brightens flavors.
• 1 tsp vanilla: Adds warmth and depth—a must-have pantry staple.
• 2 eggs: Helps bind everything while boosting richness.
• 1 tsp pumpkin pie spice: That magical mix of cinnamon, nutmeg, and clove flavors.
• 1/2 cup unsweetened milk of choice: Almond or oat milk both work great and keep it dairy-friendly if you want!

If you don’t have pumpkin pie spice on hand, you can easily make your own blend of cinnamon, nutmeg, ginger, and cloves. Also, feel free to swap Greek yogurt for a creamy plant-based yogurt if you want a vegan-leaning version—just note it might affect the tang and texture slightly. These notes will help you enjoy the Pumpkin Greek Yogurt Pancakes Recipe with your personal flair!

Gear Up Before Cooking

Equipment matters here because getting those pancakes just right means having the right tools on hand. I always make sure my pans heat evenly and my mixing bowls are the perfect size to avoid splatters and messes. Getting prepped is half the battle won!

Step-by-Step to Pumpkin Greek Yogurt Pancakes Recipe Bliss

Here’s where the magic happens. The process is straightforward, but I’m here to help you whip up pancakes that look—and taste—like they came from a top brunch spot. Let’s make those mornings shine!

1. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice. This ensures even distribution and that every bite bursts with that iconic pumpkin spice warmth.
2. Mix wet ingredients: In a separate bowl, whisk together the Greek yogurt, unsweetened pumpkin puree, eggs, vanilla extract, and milk until smooth. You’ll notice the batter is thick but creamy—just how we want it for fluffy pancakes.
3. Combine wet & dry: Pour the wet mixture into the dry ingredients. Whisk it all together gently until you have a smooth, lump-free batter. Don’t overmix—it’s okay if it’s a bit thick; that’s the secret to tender pancakes.
4. Prepare your skillet: Spray a non-stick skillet with cooking spray and heat it over medium-high heat. You’re aiming for a sizzling surface that’s hot enough to cook pancakes evenly but not so hot they burn.
5. Cook pancakes: Pour about 2 tablespoons of batter per pancake onto the skillet. You’ll see bubbles forming on the surface after about 2-3 minutes—when those bubbles pop, it’s time to flip. The underside should be lightly golden and crisp.
6. Flip and finish: Cook the flipped side for another 1-2 minutes until it’s just lightly browned. Remove the pancake and repeat with the remaining batter, adjusting heat as necessary to avoid over-browning.
7. Serve and enjoy: Stack your warm Pumpkin Greek Yogurt Pancakes, top them with toasted nuts, melty chocolate chips, and a generous drizzle of maple syrup. Prepare for a morning that’s truly crave-worthy!

Flavor Variations for Pumpkin Greek Yogurt Pancakes Recipe

• Stir in 1/4 cup chopped toasted pecans or walnuts for a delightful crunch.
• Add a handful of dark chocolate chips or white chocolate chunks for a melty surprise.
• Swap pumpkin pie spice with a cinnamon and cardamom mix for an exotic twist.
• Use coconut milk instead of almond for a tropical flavor boost.
• Top with a dollop of spiced apple compote or berry jam for seasonal zest.
• Make it vegan by swapping eggs with flaxseed meal and using plant-based yogurt and milk.

Make-Ahead, Storage & Freezing

• Refrigerate: Store cooked pancakes in an airtight container for up to 3 days—reheat in a toaster or microwave to revive crisp edges.
• Freeze: Lay cooled pancakes flat on a baking sheet and freeze until solid. Then stack with parchment between layers in a freezer bag for up to 2 months.
• Reheat frozen: Toast directly from freezer or warm in a skillet on low heat—adding a splash of water helps restore moisture.
• Batch prep batter: Mix the batter the night before and keep in the fridge for up to 24 hours for a quick morning cook-up.

Pumpkin Greek Yogurt Pancakes Recipe FAQs

• Can I use room temperature ingredients? I like letting eggs and dairy sit out for 15 minutes—it helps batter mix evenly and yields fluffier pancakes.
• Do I need to chill the batter? No chilling is required! Whisk and cook immediately for best rise and texture.
• Can I bake instead of pan-frying? While these are best skillet-cooked for that golden crust, you can bake dollops on a greased tray at 350°F for 12–15 minutes for a spongier texture.
• What if my pancakes turn out dense? It usually means overmixing or too much flour—next time, whisk just until combined and double-check your measurements.
• Can I double the recipe? Absolutely! Just mix in larger bowls and cook pancakes in batches to keep them fresh and fluffy.

Print