Description

These Pumpkin Greek Yogurt Pancakes are the ultimate cozy breakfast for fall, blending warm spices, protein-rich Greek yogurt, and pure pumpkin puree. This fluffy pancake recipe is packed with seasonal flavor, ideal for meal prep, brunch, or a quick, nourishing start to your day.

Ingredients

1 cup pumpkin puree

1/2 cup plain Greek yogurt

1 large egg

1/2 cup milk

2 tablespoons maple syrup

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Butter or oil for greasing the skillet

Cook Mode Prevent your screen from going dark

Instructions

1. In a mixing bowl, combine pumpkin puree, Greek yogurt, egg, milk, maple syrup, and vanilla extract. Whisk until smooth.

2. Add flour, baking powder, cinnamon, nutmeg, and salt. Stir gently until just combined, being careful not to overmix.

3. Preheat a nonstick skillet over medium heat and lightly grease it with butter or oil.

4. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges look set.

5. Flip and cook for another 1–2 minutes until golden brown and fully cooked through.

6. Serve hot with maple syrup, Greek yogurt, chopped nuts, or toppings of choice.

Notes

Pumpkin puree and Greek yogurt make these pancakes rich and moist.

Don’t overmix the batter—gentle folding keeps the texture fluffy.

Freeze leftovers in stacks with parchment paper between for easy reheating.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 6g
Sodium: 210mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 8g
Cholesterol: 45mg