Pumpkin Greek Yogurt Pancakes: A Cozy Fall Delight
As the leaves turn golden and the air crisps with a hint of warmth from the sun, there’s nothing quite like the comforting aroma of pancakes wafting through the kitchen. These Pumpkin Greek Yogurt Pancakes are a delightful embrace of fall flavors, blending the richness of pumpkin with creamy Greek yogurt for a tender, fluffy treat that’s perfect for breakfast—or, let’s be honest, anytime you need a cozy moment.
I remember a particular Sunday morning when one of my dear friends came over with a jar of homemade pumpkin spice syrup. We brewed some warm coffee, and as the pancakes sizzled on the griddle, a sense of nostalgia filled the room. The laughter, the warmth, and those beautiful golden pancakes—this is a memory I cherish and one I hope to create for you with this recipe. So, whether you’re looking for an “easy weekend brunch” or a special treat for the family, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting & Nostalgic: Every bite is a warm hug filled with familiar fall flavors.
- Easy to Make: With just a few simple ingredients, these pancakes come together quickly on busy mornings.
- Healthier Twist: The Greek yogurt adds extra protein and creaminess, making these pancakes both indulgent and wholesome.
- Perfectly Fluffy: Pumpkin puree not only gives great flavor but also keeps the pancakes incredibly tender and moist.
- Customizable: Whether you want sweet toppings or savory add-ins, you can make these pancakes yours!
What You’ll Need
Gather These Simple Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 cup Greek yogurt
- 1/2 cup milk
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Butter or oil for cooking
How to Make Pumpkin Greek Yogurt Pancakes
Let’s Make It Together
- In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, and salt, letting the warm spices cozy up together.
- In another bowl, combine the pumpkin puree, Greek yogurt, milk, and eggs until smooth and creamy, just like a warm fall hug.
- Gently combine the wet ingredients with the dry ingredients, stirring until just mixed—don’t overmix; you want those lovely air pockets for fluffiness!
- Preheat a skillet over medium heat and add a pat of butter or a splash of oil. Let it melt and shimmer—a sign it’s ready for pancake magic.
- Pour 1/4 cup of batter onto the skillet for each pancake, watching for those lovely bubbles to form on the surface.
- Flip your pancakes once those bubbles start to appear, cooking until they’re beautifully golden on both sides.
- Serve warm with your favorite toppings, like maple syrup, fresh fruit, or a dollop of Greek yogurt for that creamy finish.
Delicious Variations to Try
- Chocolate Chip Pumpkin Pancakes: Sprinkle in some dark chocolate chips for an indulgent twist that will have everyone swooning.
- Nutty Banana Crunch: Add chopped pecans or walnuts for a delightful crunch and a hint of banana for sweetness.
- Zesty Orange Zing: Fold in a touch of orange zest to brighten the flavors and add a refreshing twist.
- Savory Herb Pancakes: Mix in chopped fresh herbs like chives or thyme for a unique flavor that pairs beautifully with creamy toppings.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can mix the dry ingredients a day ahead and store them in an airtight container. Just whisk the wet ingredients together in the morning for a quick breakfast.
- Ingredient Swaps: If you have pumpkin spice seasoning on hand, swap out the cinnamon and nutmeg to save time while still getting that lovely fall flavor.
- Storage Suggestions: Leftover pancakes can be stored in the fridge for up to three days, or freeze them between layers of parchment paper for up to a month. Just pop them in the toaster or microwave to reheat!
What’s Inside – Nutrition Breakdown
- Serving Size: 2 pancakes
- Calories: 230
- Carbohydrates: 34g
- Sugar: 6g
- Fat: 6g
- Protein: 9g
- Sodium: 250mg
Reader FAQs About Pumpkin Greek Yogurt Pancakes
Can I make this ahead?
Absolutely! You can prepare the batter the night before and refrigerate it for an easy breakfast in the morning.
Can I use different ingredients?
Yes! Feel free to swap Greek yogurt for regular yogurt or use a milk alternative to make it dairy-free.
How do I store leftovers?
Store any leftover pancakes in an airtight container in the refrigerator for up to three days.
How long does it last?
If frozen, these pancakes can last for up to a month. Just remember to separate them with parchment paper!
Wrapping It Up
These Pumpkin Greek Yogurt Pancakes bring a cozy slice of fall right onto your plate, perfect for lazy weekends or festive gatherings. The blend of spices and creamy Greek yogurt creates a fantastic texture and flavor combination that you will undoubtedly crave again and again. So gather your loved ones and whip up a stack of these golden beauties, and don’t forget to save this Pumpkin Greek Yogurt Pancakes recipe to your cozy recipes board so it’s easy to find when you need a little warmth on your plate!
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Pumpkin Greek Yogurt Pancakes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cozy fall pancakes made with pumpkin puree and creamy Greek yogurt, perfect for breakfast or anytime you need a sweet treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 cup Greek yogurt
- 1/2 cup milk
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, Greek yogurt, milk, and eggs until smooth.
- Gently combine the wet ingredients with the dry ingredients, stirring until just mixed.
- Preheat a skillet over medium heat and add butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Flip pancakes once bubbles form on the surface, cooking until golden on both sides.
- Serve warm with toppings like maple syrup or fresh fruit.
Notes
Make-ahead by mixing dry ingredients a day before; store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 6g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
Keywords: pancakes, pumpkin, breakfast, fall recipes, Greek yogurt