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Pumpkin Greek Yogurt Pancakes

Pumpkin Greek yogurt pancakes are light and fluffy, made by whisking dry ingredients, folding in wet batter, and resting briefly for tender crumb. Pan-cooked until golden with tangy, protein-rich Greek yogurt and finished with honey and maple syrup.
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Prep Time 10 minutes
Cook Time 20 minutes
rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.25 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 0.75 cup plain Greek yogurt (full-fat for best results) Use full-fat for best flavor and tenderness.
  • 0.5 cup milk
  • 2 eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
For serving
  • Greek yogurt For a dollop on top.
  • honey For drizzling.
  • maple syrup For drizzling.

Equipment

  • 1 cast iron skillet

Method
 

Mix the dry and wet batter
  1. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, sugar, and salt in a bowl until evenly combined.
  2. Whisk pumpkin puree, plain Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth.
  3. Fold the wet mixture into the dry mixture just until combined, then rest the batter 5 minutes for a thicker, fluffier texture.
Cook the pancakes
  1. Heat a lightly greased cast iron skillet over medium heat (about 350°F/175°C).
  2. Pour about 1/4 cup batter per pancake and cook 2–3 minutes, until bubbles form on the surface and the edges look set.
  3. Flip and cook 2 minutes more, until both sides are golden and the centers look cooked through.
Serve
  1. Serve warm pancakes with a dollop of plain Greek yogurt topped with honey and maple syrup.

Notes

Pro tip: Don’t overmix after folding—the batter should look slightly lumpy so the pancakes stay tender. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or microwave until warm. Freezing is yes: freeze cooked pancakes in a single layer, then bag and reheat from thawed or directly. For a lower-lactose option, use lactose-free milk and lactose-free Greek yogurt to keep the same thick, protein-rich texture.