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! Serve them alongside this fruit salad for the perfect breakfast!
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!
If you love pumpkin recipes, then checkout my other delicious Pumpkin Recipes:
- Homemade Instant Pot Pumpkin Butter
- Homemade Pumpkin Puree (Instant Pot)
- Pumpkin Coconut Curry Soup
- Chocolate Covered Pumpkin Cheesecake Truffles
- 35+ Amazing Pumpkin Recipes
- One Pot Pumpkin Pasta
- Skinny Pumpkin Cheesecake Muffins
- Pumpkin Cheesecake Bars
Make sure you don’t miss a thing! Follow Domestic Superhero on:
Facebook | Instagram | Pinterest | Twitter
For NEW RECIPES delivered straight to your inbox, signup for our email list!
Pumpkin Pancakes are a fall breakfast staple! Adding Greek yogurt lightens them up, adds protein, and keeps the pancakes delicious and moist!
- 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)
-
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.
-
Preheat griddle over medium heat. Grease with butter or non-stick spray if needed.
-
Add 1/4 cup batter for each pancake to the griddle.
-
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.
-
Serve and top with your favorite toppings such as syrup, whipped cream, caramel, or pumpkin butter – yum!
-
Enjoy!
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.
Recipe publishes in 10/2018, updated 9/2021.
Carolyn says
I agree, pumpkin pancakes are an absolute must for this time of year!
Chrissie Baker says
Now this is my favorite breakfast! This recipe looks super easy and full of ingredients my family loves. Looking forward to trying soon.
Jamielyn says
These look so fluffy and delicious! Need to try out this weekend!
Anna says
These pancakes are so fluffy! Love the addition of Greek yogurt!
Kellie says
so easy and I love the tang of the greek yogurt!
Kara M says
These look like a perfect fall weekend breakfast! I love that you added Greek yogurt – a protein boost is always a good thing when feeding teenage boys!
Melanie Bauer says
Looks delightful! What a perfect way to start the day, this recipe is a winner!
Catalina says
I would like to wake up with these! We all love having pancakes for breakfast!
Cathy says
I love everything about these! What a great weekend breakfast!
Sandra | A Dash of Sanity says
This is such an amazing day starter!
jessica | Novice Chef says
nothing says fall to me like these pancakes!
Christine says
These were wonderful!
Michelle says
I used whole wheat flour and lakanto sugar sub and they came out great!
Betsy says
Yum! Love these! I topped mine with pecans and maple syrup and they were so scrumptious! My kids, though, they love topping their pumpkin pancakes with Hershey chocolate syrup! 😀 lol
Erik says
I’m all about pumpkin for breakfast! So glad I came across this.
Kristyn says
The yogurt makes them so fluffy & the flavor is delicious!! We will be making these all month long!
Jennifer says
These pancakes were DELISH!! Will be making them all fall!
Erin says
These Pumpkin Pancakes are perfection!
katerina @ diethood.com says
Oh my goodness, these pancakes look SO good!! I love the flavors!
katerina @ diethood.com says
I would love these for breakfast! They look and sound so delicious!
Catalina says
My family would go crazy over these pancakes! I love the idea to make them with the pumpkin flavor!
Amanda Livesay says
These are SO GOOD. I made a bunch and put them in the freezer for easy breakfasts.
Sandra says
This is a must-make this fall! Such a perfect way to start your day!
LBow says
Delicious when I made them last fall! Has anyone made these as a tray bake (on a sheet pan)? Wondering if it would turn out to make breakfast a smoother flow timing wise. Also wondering if you can make the batter the night before & cook them in the morning?