Pumpkin Pancakes with Greek Yogurt

Mixed up all in one bowl, these delicious Pumpkin Pancakes are made from white whole wheat flour, pumpkin puree, Greek yogurt, milk, eggs, and just a little brown sugar. Flavorful thanks to the addition of cinnamon and pumpkin pie spice, these filling pancakes are amazing with your favorite toppings and are the perfect healthy fall breakfast!

The fluffiest of healthy pumpkin pancakes…

Is there anything that screams fall more than all things pumpkin? Especially pumpkin baked goods and breakfast foods. There are lots (and lots) of pumpkin pancake recipes out there…but this one is my favorite and (in my totally biased opinion) the BEST one.

Like my Pumpkin Oatmeal Muffins and Pumpkin Baked Oatmeal, these pancakes are made with the perfect balance of pumpkin puree, warm fall spices and just the right amount of added sweetener to tie everything together. They are mixed up all in one bowl (yay! Because who needs more dishes?!) and I added in some Greek yogurt + milk to boost the protein while also helping to make these hearty pancakes fluffy. I tested these pancakes with whole wheat flour, but using white whole wheat flour created the best flavor while also keeping these pancakes hearty and satisfying. This recipe makes a batch of 10 medium sized pancakes, so it is perfect to whip up on a cozy Saturday morning or make during meal prep to pop in your fridge or freezer for easy reheat-and-eat breakfasts later on.

Bonus: I have been able to easily adapt this recipe to be gluten free by using 1 ¾ cups of gluten free flour blend instead of the wheat flour and it works beautifully. And if you need dairy-free, I’ve also made these pancakes with unsweetened soy milk and soy yogurt in place of the Greek yogurt and cow milk. The adaptations and options are endless!

Let’s make these pumpkin pancakes together. Just you and me….

5 from 9 votes

Pumpkin Pancakes with Greek Yogurt

Yield: 5 servings

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Cuisine: American

Course: Breakfast

Author: Taesha Butler

Mixed up all in one bowl, these delicious pumpkin pancakes are made from white whole wheat flour, pumpkin puree, Greek yogurt, milk, eggs, and just a little brown sugar. Flavorful thanks to the addition of cinnamon and pumpkin pie spice, these filling pancakes are amazing with your favorite toppings and are the perfect healthy fall breakfast!

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Ingredients

 

1x2x3x

• ▢ 1 large egg
• ▢ ¾ cup (183.75 g) pumpkin puree, I used a thicker puree, like Libby. If your puree is thinner with an applesauce consistency, reduce to ⅔ cup
• ▢ 1 Tablespoon avocado oil, or melted butter
• ▢ 2 Tablespoons packed brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon cinnamon
• ▢ 1½ teaspoons pumpkin pie spice, or additional cinnamon
• ▢ ¼ teaspoon salt
• ▢ ½ cup (118.29 ml) milk
• ▢ ½ cup (100 g) plain Greek yogurt
• ▢ 1½ cups (190 g) white whole wheat flour
• ▢ 2 teaspoons baking powder
• ▢ Oil spray or butter, for cooking

Instructions

 

• In a large bowl, whisk together the egg, pumpkin puree, oil, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt.
• Add milk and yogurt. Whisk to incorporate.
• Add the flour, then sprinkle the baking powder over the top. Mix with a large spoon or spatula until the flour is incorporated and just mixed. Do not over mix. The batter will be thick.
Let the batter rest. Give it 5 to 10 minutes before cooking. This lets the flour soak up the liquid, so the batter thickens slightly and the pancakes cook up fluffier. Use that time to preheat your pan over medium heat. A pan that’s fully hot is the real secret to beating the dreaded “first pancake is always a dud” rule.
• Heat a large skillet or griddle over medium heat. Grease the pan/skillet with oil or melted butter. Using a ¼ cup measuring cup, portion batter onto the hot pan/griddle. Cook pancakes for about 3 minuted per side.
Every stove and pan cooks a bit differently (depending on what material it is made of, it will conduct heat differently). If you notice that your pancakes are browning too quickly, lower the heat a bit. Low and slow is key for the perfect pancake.
• Enjoy warm topped with maple syrup, butter, whipped cream, fresh fruit, and/or an extra sprinkle of pumpkin pie spice. Leftover pancakes can be stored in an air-tight container in the fridge for up to 4 days or in the freezer for up to a month.

Notes

• To make these gluten-free, I use Bob’s Red Mill Cup-for-cup gluten free flour blend and used 1.5 cups (190g) with no other changes. It works great, but don’t skip letting the batter rest a bit! 
• When I can’t find white whole wheat flour (sometimes called golden wheat flour), I will use 3/4 cup all-purpose flour and 3/4 cup whole wheat flour. This swap works great, but I do not suggest swapping with all APF or all whole wheat since each flour soaks up moisture differently and will very much change the texture of these pancakes.

Serving: 2medium pancakes, Calories: 225kcal, Carbohydrates: 36g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 40mg, Sodium: 324mg, Potassium: 176mg, Fiber: 5g, Sugar: 8g, Vitamin A: 5813IU, Vitamin C: 2mg, Calcium: 200mg, Iron: 2mg

Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.