Soft, fluffy, and filled with the warm notes of fall, Pumpkin Greek Yogurt Pancakes bring together the creamy richness of Greek yogurt and the cozy spice of pumpkin puree. These pancakes aren’t just a breakfast treat—they’re a morning hug in every bite. Perfect for cozy weekends, holiday brunches, or anytime you crave a nourishing stack with seasonal flair.

What makes these pancakes extra special is the texture: tender from the yogurt and slightly dense from the pumpkin, with crisp golden edges when cooked just right. Plus, they pack a punch of protein and feel-good ingredients that will leave you full and energized without the post-breakfast crash.

Preparation Phase & Tools to Use

Creating the perfect Pumpkin Greek Yogurt Pancakes requires just a few essential tools, but each plays a key role:

Mixing Bowls (at least 2 sizes): One for dry ingredients, another for wet. This helps evenly distribute leavening agents and avoids overmixing.
Whisk: Crucial for combining your wet ingredients until smooth, especially with thick Greek yogurt.
Measuring Cups and Spoons: Precision matters for the baking soda and spices to ensure perfect rise and flavor.

Non-stick Skillet or Griddle: This is where the magic happens. A quality skillet ensures even cooking and those beautiful golden edges without sticking.
Spatula: For easy flipping without breaking your pancakes. Silicone spatulas work great on non-stick surfaces.

With your tools ready and your ingredients prepped, you’re just minutes away from a stack of pumpkin-spiced perfection.

Ingredients for the Pumpkin Greek Yogurt Pancakes

Pumpkin Puree: The heart of the recipe, it gives the pancakes their rich color, earthy sweetness, and autumn flavor. Make sure it’s 100% pumpkin, not pumpkin pie filling.
Greek Yogurt: Adds a creamy tang and protein boost while making the pancakes incredibly moist.
All-Purpose Flour: The base structure of the batter, it holds all the wet ingredients together.

Egg: Acts as a binder and contributes to the fluffy texture.
Baking Soda: Works with the yogurt’s acidity to give rise and softness.
Cinnamon & Pumpkin Pie Spice: Infuses each bite with warm, cozy flavor.

Vanilla Extract: Enhances the sweetness and rounds out the spices.
Maple Syrup (or honey): A touch of natural sweetness that complements the pumpkin perfectly.
Milk: Adjusts the batter consistency, making it easier to pour and cook evenly.

Salt: Just a pinch balances the sweet and spice, enhancing the overall flavor.

How To Make the Pumpkin Greek Yogurt Pancakes

Step 1: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

Step 2: Combine the Wet Ingredients

In a larger bowl, whisk the Greek yogurt, pumpkin puree, egg, milk, maple syrup, and vanilla extract until smooth and well blended.

Step 3: Bring It All Together

Slowly add the dry ingredients into the wet ingredients. Stir gently with a spatula or wooden spoon just until combined. The batter will be thick—avoid overmixing to keep the pancakes fluffy.

Step 4: Preheat and Grease the Griddle

Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray, butter, or oil.

Step 5: Cook to Golden Perfection

Scoop about 1/4 cup of batter per pancake onto the hot surface. Use the back of the scoop to gently spread the batter into circles. Cook for 2-3 minutes per side, flipping once bubbles appear and edges look set.

Step 6: Serve Hot with Your Favorite Toppings

Serve immediately with a pat of butter, a drizzle of maple syrup, or even a dollop of Greek yogurt and cinnamon.

Serving and Storing Pumpkin Greek Yogurt Pancakes

These pancakes shine best when served warm, straight from the skillet. Stack them high and drizzle generously with maple syrup or a cinnamon-honey glaze. For added texture and fall flair, top with toasted pecans, whipped cream, or a dusting of powdered sugar. If you’re feeling indulgent, a smear of cinnamon butter takes them to another level.

If you have leftovers, don’t worry. Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze them with parchment paper between layers to prevent sticking. Just reheat in a toaster or warm skillet—they crisp up beautifully.

Frequently Asked Questions

How can I make these pancakes gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it’s one formulated for baking, so the texture stays soft and fluffy.

Can I use flavored Greek yogurt?

Yes, but keep in mind it may add extra sweetness. Vanilla or honey Greek yogurt works best if you’re looking to keep the flavor profile balanced.

What toppings go well with these pancakes?

Classic maple syrup is a must, but chopped nuts, chocolate chips, cinnamon apples, or even a dollop of whipped cream make these pancakes extra special.

Can I make the batter ahead of time?

It’s best to cook the batter right away for maximum fluffiness. However, you can mix the dry and wet ingredients separately ahead of time and combine them just before cooking.

Are these pancakes suitable for kids?

Absolutely! They’re naturally sweetened and packed with wholesome ingredients like pumpkin and Greek yogurt, making them a nourishing breakfast for little ones.

Can I double the recipe for a crowd?

Yes, this recipe scales easily. Just make sure to adjust your cooking surface or keep cooked pancakes warm in the oven while you work through the batter.

Want More Breakfast Ideas with a Twist?

If you’re loving these Pumpkin Greek Yogurt Pancakes, you’ll want to try these other cozy and creative breakfast recipes from Life With Olivia:

Best Fluffy Pancake Recipe for the ultimate classic morning stack.
Cottage Cheese Egg Bites Recipe if you want high-protein bites you can meal prep ahead.

Cinnamon Donut Bread Recipe for a sweet treat that pairs perfectly with coffee.
Make-Ahead Eggs Benedict Casserole for a brunch favorite without the fuss.
Sausage French Toast Roll-Ups when you want sweet and savory in every bite.

Save This Recipe for Later

📌 Save this recipe to your Pinterest breakfast board so you can come back to it anytime: Life With Olivia on Pinterest

And I’d love to hear what you think! Did you add chocolate chips or keep it classic? Maybe you swapped in maple Greek yogurt or topped with caramelized bananas?

Share your version in the comments, and let’s inspire each other to make mornings a little more magical.

Pumpkin Greek Yogurt Pancakes

Author: Olivia McKenney
Total Time: 20 minutes
Yield: 6 pancakes

Diet: Vegetarian

Print Recipe

Description

These Pumpkin Greek Yogurt Pancakes are the perfect cozy breakfast for chilly mornings. They’re made with real pumpkin puree, protein-rich Greek yogurt, and warm spices that deliver fluffy texture and fall flavor in every bite. Easy to make and even easier to love!

Instructions

1. In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.

2. In a separate large bowl, whisk Greek yogurt, pumpkin puree, egg, milk, maple syrup, and vanilla until smooth.

3. Gradually add the dry mixture to the wet ingredients, stirring just until combined. Do not overmix.

4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

5. Scoop 1/4 cup of batter per pancake onto the skillet, gently spreading into a circle.

6. Cook for 2–3 minutes per side, or until bubbles form on top and edges are set.

7. Flip and cook until golden brown.

8. Serve warm with your favorite toppings.

Notes

For fluffier pancakes, don’t overmix the batter—stop when no dry streaks remain.

You can replace maple syrup with honey or agave for a different flavor.

Use whole milk Greek yogurt for richer pancakes, or low-fat for a lighter version.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast

Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 pancake

Calories: 125
Sugar: 4g
Sodium: 180mg

Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g

Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g

Protein: 5g
Cholesterol: 35mg

Keywords: pumpkin pancakes, Greek yogurt pancakes, healthy fall breakfast