Description
Enjoy fluffy, protein-packed Pumpkin Greek Yogurt Pancakes, a healthy, seasonal breakfast perfect for busy mornings or weekend brunches. These pancakes combine the cozy flavor of pumpkin with the creamy tang of Greek yogurt, offering a satisfying and nutritious start to your day.
Ingredients
Scale
- 3/4 cup nonfat Greek yogurt
- 1/4 cup unsweetened pumpkin puree
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsweetened milk of choice (almond, oat, or regular milk)
- Optional Toppings: Maple syrup or honey, Fresh fruit (bananas, berries, apple slices), Chopped pecans or walnuts, Whipped cream or extra Greek yogurt, Drizzle of almond butter or peanut butter
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- Mix Wet Ingredients: In another bowl, whisk together the Greek yogurt, pumpkin puree, eggs, vanilla extract, and milk until smooth and creamy.
- Combine: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be thick but pourable. Avoid overmixing.
- Heat Skillet: Spray a non-stick skillet or griddle with cooking spray and heat over medium heat.
- Cook Pancakes: For each pancake, pour about 2 tablespoons of batter onto the hot skillet. Cook for 1-2 minutes, or until bubbles form on the surface and the edges begin to set.
- Flip and Finish: Flip the pancake carefully with a spatula. Cook for another 1-2 minutes until golden brown on both sides.
- Serve: Repeat with the remaining batter. Serve the Pumpkin Greek Yogurt Pancakes warm with your favorite toppings.
Notes
- For fluffy pancakes, do not overmix the batter.
- Cook on medium heat to prevent burning the outside before the inside is cooked.
- Flip pancakes only when bubbles appear on the surface and the edges look set.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Pancakes can be frozen for up to 2 months. Stack with parchment paper between layers for easy separation.
- Reheat pancakes in a toaster, microwave, or a skillet over low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes