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Pumpkin Greek Yogurt Pancakes

Pumpkin Greek yogurt pancakes with a fluffy, golden crumb—made by whisking dry ingredients, then folding smooth batter with Greek yogurt and pumpkin puree. Cook on a lightly greased skillet until bubbles form and the edges look set, then flip for tender, protein-rich pancakes.
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Prep Time 10 minutes
Cook Time 20 minutes
rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.25 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • 0.25 tsp salt
Wet ingredients and batter
  • 0.5 cup pumpkin puree
  • 0.75 cup plain Greek yogurt (full-fat for best results) Use full-fat for best texture.
  • 0.5 cup milk
  • 2 eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
Serving
  • Greek yogurt For topping.
  • honey For drizzling.
  • maple syrup For drizzling.

Equipment

  • 1 cast iron skillet

Method
 

Mix the dry ingredients
  1. In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, sugar, and salt until evenly combined.
Mix the wet ingredients
  1. In a second bowl, whisk pumpkin puree, plain Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth.
Combine and rest the batter
  1. Fold the wet mixture into the dry mixture just until combined, then let the batter rest for 5 minutes.
Cook the pancakes
  1. Heat a lightly greased skillet over medium heat until hot.
  2. Pour about 1/4 cup batter per pancake and cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
  3. Flip and cook for 2 minutes more, until cooked through and golden.
Serve
  1. Serve the pancakes with a dollop of plain Greek yogurt drizzled with honey, and maple syrup on the side.

Notes

For thicker, fluffier pancakes, avoid over-mixing after you fold the wet into the dry—stop as soon as you don’t see dry flour. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing is yes—freeze cooled pancakes in a single layer, then bag and reheat from frozen. For a dairy-leaner swap, use low-lactose milk and lactose-free Greek yogurt for similar tang and protein.