Pumpkin Greek Yogurt Pancakes | Food by the Gram

Hey there! I’m Emeli, and let me tell you about the morning that changed my fall breakfast game forever. I was standing in my kitchen, staring at a can of pumpkin puree left over from Thanksgiving, when my daughter asked for pancakes again. But this time, I wanted something different. Something that wouldn’t leave us in a sugar crash by mid-morning. That’s when I remembered a technique I learned in culinary school: folding Greek yogurt into batter for protein and moisture. The result? These Pumpkin Greek Yogurt Pancakes that are so fluffy, so perfectly spiced, and so satisfying that they’ve become our weekend ritual.

As someone who’s spent years perfecting breakfast recipes in professional kitchens and testing them on my toughest critics at home, I can promise you this: these aren’t your average pancakes. They’re tender without being gummy, sweet without being cloying, and packed with enough protein to actually fuel your morning. In this guide, I’ll walk you through everything from choosing the right flour to achieving that perfect golden-brown exterior. Plus, I’ve included my favorite variations, serving suggestions, and answers to all your burning pancake questions.

Why This Pumpkin Greek Yogurt Pancakes Recipe Works

There’s a reason these pancakes have become a FoodFansy favorite. They solve the age-old pancake problem: how do you create something indulgent that’s actually good for you?

• Protein-packed perfection: Greek yogurt adds 15+ grams of protein per serving, keeping you fuller longer than traditional pancakes
• Naturally moist and tender: Pumpkin puree creates an incredibly soft texture without any butter or oil in the batter
• One-bowl wonder: Mix, pour, flip you’ll have breakfast on the table in 20 minutes flat
• Fall spices that work year-round: The cinnamon-nutmeg-ginger trio tastes like comfort in pancake form
• Meal prep friendly: Make a double batch and freeze them for busy mornings ahead

Choosing the Right Ingredients for Pumpkin Greek Yogurt Pancakes

The beauty of this recipe lies in its simplicity, but choosing quality ingredients makes all the difference.

Best Flour Options for These Pancakes

All-Purpose Flour gives you classic fluffy pancakes with a tender crumb. It’s my go-to for weekends when I want that traditional pancake experience.

Oat Flour creates a heartier, slightly nutty pancake that’s naturally gluten-friendly (just ensure your oats are certified gluten-free). I love this swap when I’m craving something more rustic.

Pro tip from my kitchen: If you’re new to oat flour, start with a 50/50 blend with all-purpose. It gives you the best of both worlds while you adjust to the texture.

Buying Tips for Key Ingredients

Pumpkin Puree: Look for 100% pure pumpkin not pumpkin pie filling, which contains added sugars and spices. The can should have one ingredient: pumpkin. Libby’s is reliable, but store brands work just as well.

Greek Yogurt: Full-fat or 2% gives the richest flavor and texture. I’ve tested this with non-fat yogurt, and while it works, you lose some of that luxurious mouthfeel. Plain, unsweetened is essential flavored yogurts throw off the spice balance.

Fresh Spices Matter: If your cinnamon and nutmeg have been sitting in your cabinet since 2019, it’s time for an upgrade. Fresh spices make these pancakes sing.

Smart Substitutions

No Greek yogurt? Use regular yogurt or sour cream. You might need to reduce other liquids slightly since they’re thinner.

Dairy-free? Coconut yogurt (the thick kind) works beautifully. The slight coconut flavor complements the pumpkin spices.

Egg-free? Try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Let them gel for 5 minutes before using.

Ingredients & Prep for Pumpkin Greek Yogurt Pancakes

Pantry Staples

• 1 cup pumpkin puree
• ¾ cup plain Greek yogurt
• 2 large eggs
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose or oat flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• Pinch of salt
• 2–3 tbsp maple syrup (optional for sweetness)
• Light cooking spray or oil for the pan

Prep Essentials

The key to perfect pancakes is not overmixing. Here’s my foolproof method:

Step 1: In a large bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures even distribution of leavening agents and spices.

Step 2: In a separate bowl, whisk the pumpkin puree, Greek yogurt, eggs, and vanilla until smooth. If you’re using maple syrup for added sweetness, add it here.

Step 3: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined. You should still see a few flour streaks that’s perfect. Overmixing develops gluten, which makes pancakes tough and rubbery.

The batter will be thick thicker than regular pancake batter. This is exactly what you want. The Greek yogurt and pumpkin create a dense mixture that spreads slightly when it hits the hot pan.

Step-by-Step Cooking Instructions for Pumpkin Greek Yogurt Pancakes

Pre-Cooking Prep: Pumpkin Greek Yogurt Pancakes

Before you start cooking, set yourself up for success:

Bring eggs and yogurt to room temperature: Let them sit out for 10 minutes. Cold ingredients don’t mix as smoothly and can create a lumpy batter.

Preheat your cooking surface: Set a nonstick skillet or griddle over medium heat. This is crucial too hot and your pancakes burn before cooking through; too cool and they spread too much and turn out flat.

The heat test: Flick a few drops of water onto the pan. If they dance and evaporate within 2-3 seconds, you’re ready.

Lightly oil the pan: Use cooking spray or brush with neutral oil. Even nonstick pans need a little help. I keep a small dish of oil and a folded paper towel nearby to re-oil between batches.

Cooking Method: Pumpkin Greek Yogurt Pancakes

Here’s where the magic happens:

Step 1: Pour ¼ cup of batter onto your hot surface. I use a measuring cup for consistency every pancake turns out the same size, which makes for beautiful stacks.

Step 2: Cook for 2–3 minutes without touching them. You’ll know they’re ready to flip when you see bubbles forming across the entire surface and the edges look set and slightly dry.

The bubble test: When the bubbles pop and leave little holes that don’t fill back in, that’s your signal.

Step 3: Flip confidently (my technique: slide the spatula all the way under, lift quickly, and flip in one smooth motion). Cook for another 1–2 minutes until the bottom is golden brown.

Temperature matters: If your first pancake is too dark or too pale, adjust your heat accordingly. Medium heat should give you a beautiful golden color in the timing above.

Doneness Check: Pumpkin Greek Yogurt Pancakes

How do you know when they’re truly done?

The touch test: Gently press the center of the pancake with your fingertip. It should feel firm and spring back immediately. If your finger leaves an impression, give it another 30 seconds.

The toothpick test: Insert a toothpick into the thickest part. It should come out clean or with just a few moist crumbs no wet batter.

Visual cues: Both sides should be evenly golden brown with no pale patches.

Resting: Pumpkin Greek Yogurt Pancakes

This step seems minor, but it’s a game-changer:

Stack your finished pancakes on a plate and cover with a clean kitchen towel. This creates a gentle steam that keeps them warm and soft while you finish cooking the batch.

Let them rest for 2–3 minutes before serving. This allows the interior crumb to set completely. You’ll notice they become even fluffier as they rest.

Serving temperature tip: These are best served warm but not piping hot. The flavors bloom as they cool slightly you’ll actually taste more of those beautiful spices.

Pro Tips for Perfect Pumpkin Greek Yogurt Pancakes

After making these hundreds of times, here’s what I’ve learned:

Avoiding Dense or Gummy Pancakes

Don’t skip the room temperature step: Cold dairy creates lumps and uneven mixing, leading to dense spots in your pancakes.

Measure flour correctly: Spoon it into your measuring cup and level it off. Scooping directly from the bag packs in too much flour, making dry, heavy pancakes.

Fresh leavening agents: Check the expiration dates on your baking powder and baking soda. Old leavening = flat pancakes.

Tool Recommendations

Nonstick griddle or pan: A flat griddle lets you cook multiple pancakes at once. My 12-inch griddle fits four perfect pancakes.

Spring-loaded ice cream scoop: Use a ¼-cup scoop for uniform pancakes every single time.

Thin, wide spatula: Makes flipping foolproof, especially with these thicker pancakes.

Instant-read thermometer: Your pan should be around 350°F for perfect browning.

Storage & Reheating for Pumpkin Greek Yogurt Pancakes

Refrigerator: Stack cooled pancakes with parchment paper between each one. Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.

Reheating: Pop them in the toaster for crispy edges, or microwave for 30 seconds for soft, fluffy pancakes. My kids actually prefer the toasted version!

Flavor Variations for Pumpkin Greek Yogurt Pancakes

These pancakes are endlessly adaptable. Here are my favorite twists:

Chocolate Chip Pumpkin Pancakes

Fold ½ cup mini chocolate chips into the batter just before cooking. The chips melt into pockets of gooey chocolate breakfast dessert at its finest.

Maple Pecan Crunch

Add ½ cup chopped toasted pecans and an extra tablespoon of maple syrup to the batter. Top with more pecans and a drizzle of warm maple syrup.

Chai-Spiced Version

Replace the spices with 2 tsp of chai spice blend. Add a pinch of cardamom for extra warmth. Serve with honey-sweetened yogurt on top.

Protein-Boosted Pancakes

Add 2 tbsp of vanilla protein powder and reduce the flour by 2 tbsp. These become a legitimate post-workout meal.

Berry Blast

Gently fold in ½ cup fresh or frozen blueberries (don’t thaw frozen berries first). The berries burst while cooking, creating jammy pockets throughout.

Serving Suggestions for Pumpkin Greek Yogurt Pancakes

The toppings can make or break your pancake experience. Here’s what works beautifully:

Classic combo: Pure maple syrup and a pat of butter. Sometimes simple is best.

Greek yogurt bar: Set out bowls of extra Greek yogurt, honey, fresh berries, and granola. Let everyone build their own parfait-style stack.

Nut butter drizzle: Warm almond butter or cashew butter until pourable. Drizzle over pancakes with sliced bananas.

Cream cheese glaze: Mix 2 oz softened cream cheese with 2 tbsp maple syrup and 1 tbsp milk. Drizzle over warm pancakes it’s like having cinnamon rolls for breakfast.

Savory twist: Skip the maple syrup in the batter. Top with a fried egg, crispy bacon, and a tiny drizzle of hot honey.

Beverage pairings: These pair beautifully with chai lattes, pumpkin spice coffee, or a simple glass of cold milk. For a weekend brunch, try them with a light mimosa or apple cider.

Side dishes: Serve alongside chicken sausage, crispy bacon, or a simple fruit salad. The protein from the pancakes means you don’t need heavy sides.

FAQs About Pumpkin Greek Yogurt Pancakes

Can I make the batter ahead of time?

Yes, but with a caveat. The batter will thicken as it sits because the flour absorbs moisture. Make it up to 2 hours ahead and store covered in the fridge. Thin it with a tablespoon or two of milk before cooking. For best results, though, fresh batter wins.

Can I use frozen pumpkin puree?

Absolutely! Thaw it completely and drain any excess liquid. Frozen pumpkin tends to be waterier, so you might need an extra tablespoon of flour to compensate.

Why are my pancakes flat?

Check your baking powder and baking soda they should fizz when mixed with liquid. Also, make sure you’re not overmixing the batter, which deflates air bubbles.

Can I double this recipe?

Yes! This recipe doubles and triples beautifully. Just make sure your bowls are large enough to fold the batter gently without overmixing.

Are these pancakes safe during pregnancy?

These pancakes use fully cooked eggs and no raw ingredients, making them perfectly safe for pregnant women. The Greek yogurt actually provides beneficial probiotics and protein.

How do I fix pancakes that are too thick to pour?

Add milk one tablespoon at a time until the batter reaches a thick but pourable consistency like a very thick smoothie. The batter should slowly drop off a spoon, not plop off in one chunk.

Can kids help make these?

Absolutely! This is one of my favorite recipes to make with my daughter. Kids can measure ingredients, whisk the wet ingredients, and help fold the batter. Just keep them away from the hot griddle.

Conclusion

There you have it everything you need to create the fluffiest, most flavorful Pumpkin Greek Yogurt Pancakes you’ve ever tasted. Whether you’re meal-prepping for busy school mornings or creating a special weekend brunch, these pancakes deliver on taste, nutrition, and pure comfort.

Fire up your griddle and try these tonight or tomorrow morning! Once you taste how the pumpkin spices blend with protein-rich yogurt to create impossibly tender pancakes, you’ll understand why this recipe has become a FoodFansy staple.

Over 2,000 home cooks have already made these their new fall breakfast tradition. Share your stack with me on social media using #FoodFansyPancakes I love seeing your creative toppings and variations!

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Pumpkin Greek Yogurt Pancakes | Food by the Gram

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• Author: Emili
• Total Time: 20 minutes

Print Recipe

Pin Recipe

Description

Pumpkin Greek Yogurt Pancakes that are fluffy, protein-packed, and fall-ready. A cozy and healthy breakfast in under 20 minutes!

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Ingredients

Pantry Staples

• 1 cup pumpkin puree

• ¾ cup plain Greek yogurt

• 2 large eggs

• 1 tsp vanilla extract

• 1 ¼ cups all-purpose or oat flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ground ginger

• Pinch of salt

• 2–3 tbsp maple syrup (optional for sweetness)

• Light cooking spray or oil for the pan

Prep Essentials

• Mix dry ingredients in one bowl

• Whisk wet ingredients in another

• Combine gently do not overmix

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Instructions

Pre-Cooking Prep: Pumpkin Greek Yogurt Pancakes | Food by the Gram

1. Let eggs and yogurt sit at room temp for 10 minutes

    

2. Preheat a nonstick skillet or griddle over medium heat

    

3. Lightly oil the pan

    

Cooking Method: Pumpkin Greek Yogurt Pancakes | Food by the Gram

1. Pour ¼ cup batter onto the hot surface

    

2. Cook for 2–3 minutes until bubbles form and edges firm

    

3. Flip and cook another 1–2 minutes until golden

    

Doneness Check: Pumpkin Greek Yogurt Pancakes | Food by the Gram

• Pancakes should be firm and bounce back when lightly touched

   

• Use a toothpick to check the center—it should come out clean

   

Resting: Pumpkin Greek Yogurt Pancakes | Food by the Gram

 

• Stack pancakes and cover with a clean towel to keep warm

   

• Let them rest for 2–3 minutes before serving

Notes

•        Make it Vegan: Use plant-based yogurt and flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

•           🥣 Flour Swap: You can use oat flour or whole wheat flour for added fiber—just adjust liquid if needed.

•           🧊 Freezer Friendly: Freeze pancakes individually with parchment paper in between for quick weekday breakfasts.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baked

Nutrition

• Calories: 180kcal

Keywords: Pumpkin Greek Yogurt Pancakes