A protein-packed recipe for the fluffiest pumpkin pancakes you’ll ever taste.
This is a quick and easy fall-inspired recipe made with spices, Greek yogurt, flour, sugar, maple syrup and pumpkin.
I was sad to find out that one my favorites had already discontinued their offering of pumpkin pancakes, so I decided to whip up a batch this weekend.
Filled with fresh pumpkin, cinnamon, nutmeg, ginger and pumpkin spice, maple syrup, and greek yogurt, these pumpkin pancakes are a healthy option for you to enjoy one weekend morning. The greek yogurt replaces the butter and the oil in your traditional pancake recipe.
These pancakes are perfect to serve the morning after Thanksgiving using leftover pumpkin pie filling from the previous night’s dessert.
Greek Yogurt Pumpkin Pancakes
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoon sugar
- 2 tablespoon maple syrup
- 2 cups all-purpose flour
- 1 1/2 cup of almond milk or regular milk
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1 can of pumpkin puree
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar,salt, cinnamon, nutmeg, ground ginger, pumpkin pie spice.
- In a separate bowl, whisk together the milk, maple syrup, eggs, vanilla extract, pumpkin puree and Greek yogurt.
- Head a large nonstick skillet or griddle to medium-heat and spray it well with nonstick cooking spray or coconut oil. Using a ice cream scooper spoon an even amount of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake. For about 3-4 minutes. Flip and cook the other side for a minute.Transfer the pancakes to a non-stick baking sheet and place them into a 200 degree oven until ready to serve. Top with butter and maple syrup when ready to serve.