Description
Pumpkin Greek Yogurt Pancakes that are fluffy, protein-packed, and fall-ready. A cozy and healthy breakfast in under 20 minutes!
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
Instructions
Pre-Cooking Prep: Pumpkin Greek Yogurt Pancakes | Food by the Gram
Let eggs and yogurt sit at room temp for 10 minutes
Preheat a nonstick skillet or griddle over medium heat
Lightly oil the pan
Cooking Method: Pumpkin Greek Yogurt Pancakes | Food by the Gram
Pour ¼ cup batter onto the hot surface
Cook for 2–3 minutes until bubbles form and edges firm
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