Greek Yogurt Pancakes Recipe

Introduction

These Greek Yogurt Pancakes are a delicious twist on a classic breakfast favorite, adding a boost of protein and a subtle pumpkin flavor. They’re fluffy, lightly spiced, and perfect for a cozy morning meal.

Ingredients

• 3/4 cup nonfat Greek yogurt (I like Fage 0%)
• 1/4 cup unsweetened pumpkin puree
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 2 eggs
• 1 tsp pumpkin pie spice
• 1/2 cup unsweetened milk of choice (almond or oat milk work great)

Instructions

1. Step 1: Combine the flour, baking powder, salt, and pumpkin pie spice in a bowl, then whisk them together to distribute evenly.
2. Step 2: In a separate bowl, whisk together the Greek yogurt, pumpkin puree, eggs, vanilla, and milk until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter with no lumps.
4. Step 4: Heat a non-stick skillet over medium-high heat and spray it lightly with cooking spray. Pour about 2 tablespoons of batter for each pancake onto the skillet.
5. Step 5: Cook until bubbles appear on the surface, then carefully flip the pancakes. Cook until both sides are lightly browned, then remove from the skillet.
6. Step 6: Repeat with the remaining batter. Serve your pancakes topped with nuts, chocolate chips, and maple syrup for the best morning ever!

Tips & Variations

• For extra flavor, try adding a handful of fresh blueberries or chopped nuts directly into the batter before cooking.
• If you prefer a dairy-free version, use plant-based yogurt and milk alternatives.
• Adjust pumpkin pie spice amount to taste or substitute with cinnamon and nutmeg if you don’t have it on hand.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes with parchment paper between layers in a freezer-safe bag for up to 2 months. Reheat from frozen for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Give it a gentle stir before cooking as the batter may thicken slightly.

What can I use instead of pumpkin puree?

You can substitute an equal amount of mashed banana or applesauce for a different flavor and similar moisture in the pancakes.

Greek Yogurt Pancakes Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

Delicious and fluffy Greek Yogurt Pancakes made with wholesome ingredients including nonfat Greek yogurt and pumpkin puree for a nutritious twist. These pancakes are spiced with pumpkin pie spice and cooked on the stovetop for a perfect breakfast or brunch treat.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice

Wet Ingredients

• 3/4 cup nonfat Greek Yogurt (I like Fage 0%)
• 1/4 cup unsweetened pumpkin puree
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened milk of choice (almond or oat milk recommended)

Instructions

1. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until well combined to ensure even distribution of leavening and spices.
2. Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, pumpkin puree, eggs, vanilla extract, and milk until smooth and fully incorporated.
3. Make the Batter: Pour the wet ingredients into the dry ingredients bowl and whisk gently until you achieve a smooth pancake batter with no lumps.
4. Preheat Skillet: Heat a non-stick skillet over medium-high heat and lightly spray with cooking spray to prevent sticking.
5. Cook Pancakes: Pour approximately 2 tablespoons of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip carefully.
6. Finish Cooking: Cook the flipped pancake for another 2-3 minutes until both sides are golden brown and the pancake is cooked through.
7. Serve: Remove pancakes from skillet and repeat the process with the remaining batter. Serve warm topped with nuts, chocolate chips, maple syrup, or your favorite toppings.

Notes

• Use a non-stick skillet or griddle to prevent pancakes from sticking.
• Adjust the milk quantity slightly if the batter is too thick or too thin for pouring.
• You can substitute pumpkin puree with applesauce for a different flavor.
• For a dairy-free option, ensure the Greek yogurt is plant-based and use dairy-free milk.
• Serve immediately for best texture; pancakes can be kept warm in a low oven (around 200°F) while finishing the batch.

Keywords: Greek Yogurt Pancakes, pumpkin pancakes, healthy pancakes, breakfast recipe, fluffy pancakes, pumpkin pie spice pancakes