Description
These Pumpkin Greek Yogurt Pancakes are a delicious and hearty breakfast option that combines the rich flavors of pumpkin and warm spices with the creamy texture of Greek yogurt They are fluffy and moist making them perfect for a cozy morning meal This recipe offers a nutritious twist on traditional pancakes with added protein and a subtle sweetness that comes from natural ingredients This dish is ideal for autumn mornings or whenever you crave a comforting and satisfying treat that feels both wholesome and indulgent
Ingredients
From 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 extract
2 eggs
1 tsp pumpkin pie spice
1/2 cup unsweetened milk of choice (almond or oat milk both work great)
Instructions
In a bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
In another bowl, combine the Greek yogurt, pumpkin puree, eggs, vanilla extract, and milk; whisk until smooth.
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter.
Heat a non-stick skillet over medium-high heat and lightly spray with cooking spray. Pour about 2 tablespoons of batter onto the skillet for each pancake. When bubbles start to form on the surface, flip the pancake.
Cook until both sides are lightly browned. Remove from the skillet and repeat with the remaining batter.
Serve the pancakes topped with nuts, chocolate chips, and maple syrup for a delicious morning treat.
Notes
Pumpkin Greek Yogurt Pancakes cook best on medium heat
Avoid overmixing the batter to keep pancakes fluffy
Let the batter rest for a few minutes before cooking
Use a nonstick pan for easy flipping and cleanup
- Prep Time: 15
- Cook Time: 10
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Calories: 320