Pumpkin Pancakes (healthier with Greek yogurt)

Pumpkin Pancakes are a fall breakfast staple! Adding Greek yogurt lightens them up, adds protein, and keeps the pancakes delicious and moist!

Having Pumpkin Pancakes in the fall for breakfast is a MUST for me! They are so delicious, have the perfect hint of pumpkin, and just put me in a good mood! These pumpkin pancakes are simple to make, can be frozen, and the whole family will love them! I use my homemade pumpkin puree for this recipe, but canned works just as well!

Making pumpkin pancakes is very simple, and it’s likely all the ingredients are already in your pantry!

How to make Pumpkin Pancakes:

**Scroll down for full ingredient list and recipe**

• Add the dry ingredients to a bowl, mix and set it aside. Add the wet ingredients to another bowl, stir well to combine. Add the wet ingredients to the dry ingredients, and mix until just combined (don’t over-mix).

• Preheat a griddle over medium heat, and grease with butter or non-stick spray. Add about 1/4 cup of batter to the griddle, and cook for a few minutes, or until small bubbles are coming through the batter; flip and cook another minute (or more if needed), and remove from the griddle. Continue until all the pancakes are cooked!
• Add your favorite toppings to the pumpkin pancakes; syrup, whipped cream, caramel, or my favorite – homemade pumpkin butter and syrup!

How to freeze Pumpkin Pancakes:

• Allow the pumpkin pancakes to cool completely. Add cooled pancakes to a freezer safe bag (I like the gallon size), then squeeze out the extra air. Place in freezer. Remove pancakes as you need them.
• To cook: Place a single pumpkin pancake on a microwave safe plate, and cook for 1 minute in the microwave, flip the pancake and cook 15-20 more seconds if needed. Serve and enjoy!
• Pancakes should stay good up to 1 year in freezer if stored properly!

I love pumpkin in fall – checkout my other delicious Pumpkin Recipes:

• Homemade Instant Pot Pumpkin Butter
• Homemade Pumpkin Puree (Instant Pot)
• One Pot Pumpkin Pasta
• Skinny Pumpkin Cheesecake Muffins
• Pumpkin Cheesecake Bars

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5 from 10 votes

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Pumpkin Pancakes (with greek yogurt)

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Pumpkin Pancakes are a fall breakfast staple! Adding Greek yogurt lightens them up, adds protein, and keeps the pancakes delicious and moist!

Course: Breakfast

Cuisine: American

Keyword: pumpkin pancakes

Servings: 12 pancakes

Calories: 72 kcal

Ingredients

• 1 cup unbleached all-purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp vanilla
• 2 large eggs (1 whole egg + 1 egg white)
• 1/2 cup plain Greek yogurt
• 6 TBS milk (any type)
• 1/2 cup pumpkin puree (not pie filling)

Instructions

1. Mix all dry ingredients in one bowl, set aside. Mix all wet ingredients in one bowl, set aside. Add wet ingredients to dry ingredients and mix until just combined.

2. Preheat griddle over medium heat. Grease with butter or non-stick spray if needed. 

3. Add 1/4 cup batter for each pancake to the griddle.
   

4. Cook pancakes slowly over medium heat for approximately 3 minutes, flipping after little bubbles show on the top of the batter. Flip and cook another minute or more if needed. *Do not turn heat too high or they will burn* Repeat until all batter is used.
   

5. Serve and top with your favorite toppings such as syrup, whipped cream, caramel, or pumpkin butter - yum!

6. Enjoy!

Recipe Notes

Makes about 10-12 pancakes, but you can easily double or triple the recipe. 

Nutritional info per serving (1 pancake): 72 calories, 1g fat, 14g carbohydrate, 1g fiber, 3g protein.

**I used 2% milk to calculate the nutritional info above.