Introduction
Remember those crisp autumn mornings, the scent of pumpkin spice filling the air, and the warm, comforting hug of a stack of fluffy pancakes? This recipe brings all that magic right into your kitchen, no matter the season! If you’re looking for a breakfast that’s both incredibly delicious and surprisingly good for you, you’ve stumbled upon a real gem. These Pumpkin Greek Yogurt Pancakes are a dream come true – so easy, so quick, and bursting with that perfect fall flavor. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Whip these up in under 20 minutes, perfect for busy mornings!
- Easy: Simple steps that even beginner cooks can master.
- Giftable: Make a big batch and freeze them for easy, healthy breakfasts later.
- Crowd-pleasing: Kids and adults alike will adore these light, fluffy, and flavorful pancakes.
Ingredients
Let’s gather our cozy ingredients! Don’t worry, they’re all pretty standard pantry staples, with a little bit of fall magic thrown in.
- 1/4 cup unsweetened pumpkin puree: This is where our beautiful fall flavor comes from! Make sure it’s puree, not pie filling.
- 2 large eggs: The binding powerhouses that make our pancakes fluffy.
- 1 cup all-purpose flour: Our trusty base.
- 1 1/2 teaspoons baking powder: The secret to making them rise and get super fluffy!
- 1 teaspoon pumpkin pie spice: This blend is pure autumn in a spoon. If you don’t have it, a mix of cinnamon, ginger, and nutmeg works too!
- 1/2 teaspoon salt: Just a pinch to enhance all those lovely flavors.
- 1 teaspoon vanilla extract: For that extra layer of comforting sweetness.
- 3/4 cup nonfat Greek yogurt: Our secret weapon for extra protein and a wonderfully tender texture. It makes them so moist!
- 1/2 cup unsweetened milk: Any milk you have on hand will do – dairy or non-dairy!
How to Make It
Alright, let’s get cooking! Grab your apron, put on some happy music, and let’s make some magic happen.
- Wet Ingredients Unite! In a big bowl, whisk together the pumpkin puree, eggs, Greek yogurt, and milk. Give it a good swirl until everything is nicely combined and smooth. It should look like a lovely orange-ish hue!
- Dry Ingredients Take the Stage! In a separate, medium-sized bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and vanilla extract. Make sure all those dry bits are evenly distributed.
- Combine Gently! Now, pour your dry ingredients into the bowl with your wet ingredients. Stir everything together just until you don’t see any dry flour streaks anymore. A few small lumps are totally okay! Overmixing is the enemy of fluffy pancakes, so be gentle here.
- Heat Things Up! Get your griddle or a non-stick frying pan nice and warm over medium heat. A little drizzle of oil or a quick spray will help prevent sticking.
- Pour the Goodness! For each pancake, pour about 1/4 cup of batter onto the hot griddle. This will give you a nice, classic pancake size.
- Cook to Golden Perfection! Let them cook for about 2-3 minutes on the first side. You’ll see little bubbles forming on top. Then, carefully flip them over and cook for another 2-3 minutes until they’re a beautiful golden brown and cooked all the way through.
- Serve with Smiles! These are best served immediately while they’re warm and fluffy. Pile them high and get ready for happy faces!
Substitutions & Additions
Feeling creative? I love to play around with this recipe! Here are a few ideas to make it your own:
- Spice it Up: If you love cinnamon, add an extra 1/2 teaspoon. A pinch of ground ginger or cloves can also add a lovely depth of flavor.
- Sweeten it More: If you have a sweeter tooth, you can add 1-2 tablespoons of maple syrup or a touch of brown sugar to the wet ingredients.
- Chocolate Chip Dreams: Fold in a handful of mini chocolate chips into the batter right before cooking for a special treat.
- Nutty Goodness: A sprinkle of chopped pecans or walnuts on top of the pancakes while they’re cooking on the griddle adds a lovely crunch.
- Milk Alternatives: Almond milk, soy milk, or oat milk all work wonderfully in place of dairy milk.
Tips for Success
A few little tricks I’ve learned along the way to ensure your pancakes are absolutely perfect every time!
- Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, leading to tough, chewy pancakes. Stop stirring as soon as the wet and dry ingredients are just combined.
- Medium Heat is Key: Too high, and the outside burns before the inside is cooked. Too low, and they won’t get nicely golden. Find that happy medium!
- Test Your Griddle: Before you pour all your batter, pour a small test pancake. This helps you get the heat just right and ensures your first batch isn’t a surprise.
- Prep Ahead: You can whisk the dry ingredients together and store them in an airtight container for up to a week. When you’re ready to make pancakes, just whisk the wet ingredients and combine!
- Freezer Friendly: These pancakes freeze beautifully! Once cooled, stack them with parchment paper in between and store in a freezer-safe bag or container. Reheat in the toaster or microwave for a quick breakfast on demand.
How to Store It
Got leftovers? Lucky you! These pancakes are surprisingly resilient.
Once completely cooled, store any leftover pancakes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, as mentioned in the tips, freeze them! They’ll stay good in the freezer for about 1-2 months.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree. Pumpkin pie filling usually contains added sugar and spices, which can alter the taste and texture of your pancakes. Stick to the puree for the best results!
Are these pancakes healthy?
Compared to traditional pancakes, yes! The Greek yogurt adds a good dose of protein, and they’re made with wholesome ingredients. They’re a fantastic way to start your day with more nutrients.
How do I keep my pancakes warm while I cook the rest of the batch?
You can place cooked pancakes on a baking sheet in a single layer in a warm oven (around 200°F / 95°C) while you finish the batch. This keeps them warm without making them soggy.
Can I make these gluten-free?
You certainly can! Try substituting the all-purpose flour with a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly depending on the blend you use.
Pumpkin Greek Yogurt Pancakes
Equipment
- bowl for wet ingredients
- bowl for dry ingredients
- Whisk
- Griddle or non-stick frying pan
- Baking Sheet optional, for keeping pancakes warm
Ingredients
Main ingredients
- 0.25 cup unsweetened pumpkin puree make sure it's puree, not pie filling
- 2 large eggs
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon pumpkin pie spice or a mix of cinnamon, ginger, and nutmeg
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.75 cup nonfat Greek yogurt
- 0.5 cup unsweetened milk dairy or non-dairy
Instructions
- In a big bowl, whisk together the pumpkin puree, eggs, Greek yogurt, and milk. Give it a good swirl until everything is nicely combined and smooth.
- In a separate, medium-sized bowl, whisk together the flour, baking powder, pumpkin pie spice, salt, and vanilla extract. Make sure all those dry bits are evenly distributed.
- Pour your dry ingredients into the bowl with your wet ingredients. Stir everything together just until you don't see any dry flour streaks anymore. A few small lumps are totally okay!
- Get your griddle or a non-stick frying pan nice and warm over medium heat. A little drizzle of oil or a quick spray will help prevent sticking.
- For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Let them cook for about 2-3 minutes on the first side. You'll see little bubbles forming on top. Then, carefully flip them over and cook for another 2-3 minutes until they're a beautiful golden brown and cooked all the way through.
- These are best served immediately while they're warm and fluffy. Pile them high and get ready for happy faces!