Go Back

Pumpkin Greek Yogurt Pancakes

Deliciously fluffy pancakes made with pumpkin puree and Greek yogurt, perfect for a cozy breakfast or special brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup pumpkin puree
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  • 1 large egg
  • 1 tablespoon vanilla extract
  • Butter or oil for cooking For greasing the skillet

Method
 

Preparation
  1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined, about 2 minutes.
  2. In another bowl, mix the pumpkin puree, Greek yogurt, milk, egg, and vanilla extract until smooth, about 3 minutes.
  3. Combine the wet and dry ingredients, stirring gently until just mixed, about 1 minute. Be careful not to overmix!
Cooking
  1. Heat a skillet over medium heat and add butter or oil to the pan, enough to coat it lightly.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.
  3. Flip the pancake and cook until golden brown, another 2-3 minutes.
  4. Remove from the skillet and keep warm. Repeat with remaining batter.
  5. Serve the pancakes warm, topped with your favorite syrup or whipped cream!

Notes

These pancakes can also be customized with chocolate chips or nuts. They can be served with maple syrup, fresh fruit, or whipped cream.