Pumpkin Pancakes (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!

Course Breakfast
Cuisine American
Keyword pumpkin pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 pancakes
Calories 72 kcal


  • 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)


  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.