Tasty Pumpkin Greek Yogurt Pancakes Recipe

Introduction

These Tasty Pumpkin Greek Yogurt Pancakes are a wonderful way to enjoy the flavors of fall for breakfast or brunch. Moist and fluffy, they combine pumpkin puree and warm spices with protein-rich Greek yogurt for a hearty, delicious start to your day.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup nonfat Greek yogurt (such as Fage 0%)
• 1/4 cup plain pumpkin puree
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened milk of your choice (e.g., almond or oat)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until well combined and free of lumps.
2. Step 2: In a separate large bowl, whisk the Greek yogurt, pumpkin puree, eggs, vanilla extract, and unsweetened milk until smooth and the eggs are fully mixed in.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently whisk until you have a smooth batter. A few small lumps are fine; avoid overmixing to keep pancakes tender. Let the batter rest for a couple of minutes for extra fluffiness.
4. Step 4: Heat a non-stick skillet over medium-high heat and lightly grease it with cooking spray or a bit of oil. Pour about 2 tablespoons of batter onto the skillet for each pancake.
5. Step 5: Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes, until both sides are golden brown. Transfer pancakes to a plate and repeat with remaining batter.
6. Step 6: Serve warm with your favorite toppings such as maple syrup, nuts, or chocolate chips. Enjoy this cozy and flavorful breakfast treat!

Tips & Variations

• For even fluffier pancakes, make sure not to overmix the batter and allow it to rest before cooking.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger if you prefer.
• Use whole milk or buttermilk instead of unsweetened plant milk for a richer flavor.
• Add chocolate chips or chopped nuts to the batter for extra texture and taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or on a skillet over low heat to maintain their texture. For longer storage, freeze pancakes separated by parchment paper and reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and is actually the most common choice for this recipe.

How do I prevent the pancakes from sticking to the pan?

Use a non-stick skillet and lightly coat it with cooking spray or oil before cooking each batch. Make sure the pan is hot enough before pouring the batter.

Tasty Pumpkin Greek Yogurt Pancakes Recipe

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★★★★★

4.5 from 125 reviews

These Tasty Pumpkin Greek Yogurt Pancakes combine the rich flavors of pumpkin and warm spices with the tangy creaminess of Greek yogurt. Perfectly fluffy and moist, they’re an ideal cozy breakfast treat for autumn or any time you crave a comforting pancake with a nutritious twist.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice

Wet Ingredients

• 3/4 cup nonfat Greek yogurt (such as Fage 0%)
• 1/4 cup plain pumpkin puree
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened milk of your choice (e.g., almond or oat)

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until evenly combined and free of lumps.
2. Combine Wet Ingredients: In a separate large bowl, whisk together the nonfat Greek yogurt, plain pumpkin puree, eggs, vanilla extract, and unsweetened milk until the mixture is smooth and the eggs are fully incorporated.
3. Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Whisk gently until smooth, taking care not to overmix so a few small lumps remain for tender pancakes. Let the batter rest for a couple of minutes to enhance fluffiness.
4. Heat the Skillet: Preheat a non-stick skillet over medium-high heat. Lightly coat with cooking spray or oil to prevent sticking.
5. Cook Pancakes: Pour about 2 tablespoons of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for 1-2 minutes until both sides are golden brown.
6. Serve: Transfer cooked pancakes to a plate and repeat with remaining batter. Serve warm with your favorite toppings such as maple syrup, chopped nuts, or chocolate chips. Enjoy your cozy, delicious breakfast!

Notes

• Do not overmix the batter; some small lumps are good for tender pancakes.
• Resting the batter for a few minutes helps make pancakes fluffier.
• Use a non-stick skillet or well-seasoned pan to prevent sticking.
• You can substitute the unsweetened milk with any plant-based milk such as almond or oat milk.
• Add your favorite toppings like pure maple syrup, chopped pecans, or chocolate chips for extra flavor and texture.

Keywords: pumpkin pancakes, Greek yogurt pancakes, pumpkin spice, breakfast pancakes, healthy pancakes, fall breakfast