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Pumpkin Greek Yogurt Pancakes

Pumpkin Greek Yogurt Pancakes for a Cozy Morning Boost

Enjoy these Pumpkin Greek Yogurt Pancakes, a high-protein breakfast treat that captures the flavors of fall in every fluffy bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Provides structure; whole wheat flour can be used for a healthier option.
  • 2 teaspoons Baking Powder Leavens the pancakes; ensure it is fresh for best results.
  • 0.5 teaspoon Salt Enhances flavor; use kosher salt for a coarser texture.
  • 1 teaspoon Pumpkin Pie Spice Adds warmth and depth; can be substituted with a blend of cinnamon, nutmeg, and ginger.
  • 1 cup Nonfat Greek Yogurt Adds protein and moisture without extra fat, making these pancakes a nutritious choice.
  • 0.5 cup Plain Pumpkin Puree Gives the pancakes their pumpkin flavor; avoid using pumpkin pie filling.
  • 2 large Eggs Acts as a binder and adds richness; consider using flax eggs for a vegan alternative.
  • 1 teaspoon Vanilla Extract Enhances sweetness and aroma; pure vanilla offers the best flavor.
  • 0.5 cup Unsweetened Milk (Almond/Oat) Adjusts batter consistency; any milk can be used based on preference.

Equipment

  • Mixing bowls
  • whisk
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and 1 teaspoon of pumpkin pie spice until the mixture is lump-free and well combined.
  2. In a separate large bowl, blend together 1 cup of nonfat Greek yogurt, ½ cup of plain pumpkin puree, 2 large eggs, 1 teaspoon of vanilla extract, and ½ cup of unsweetened milk until smooth.
  3. Gradually add the dry ingredients to the wet mixture, gently folding them together with a spatula to avoid overmixing.
  4. Allow the pancake batter to rest for about 5 minutes.
  5. Heat a non-stick skillet or griddle over medium heat for about 3-5 minutes.
  6. Pour about 2 tablespoons of batter for each pancake onto the skillet, and cook for about 2-3 minutes, or until bubbles form on the surface.
  7. Carefully flip each pancake and cook for an additional 1-2 minutes, or until the other side is golden brown.
  8. Serve your warm Pumpkin Greek Yogurt Pancakes right off the griddle with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

These pancakes are perfect for busy mornings and can be made ahead of time. Store leftovers in an airtight container for convenience, and reheat before serving.

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