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Pumpkin Greek Yogurt Pancakes

Pumpkin Greek yogurt pancakes that stay light and fluffy, made with a tangy batter and tender edges. Resting the mixed batter helps the flour hydrate for a thicker pour and better bubble formation on the griddle.
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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
  • 0.5 cup milk
  • 2 eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
Serving
  • 1 Greek yogurt
  • 1 honey
  • 1 maple syrup

Equipment

  • 1 cast iron skillet

Method
 

Make the batter
  1. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, sugar, and salt in a mixing bowl until evenly combined and no dry streaks remain.
  2. Whisk pumpkin puree, plain Greek yogurt, milk, eggs, melted butter, and vanilla extract together until smooth and glossy.
  3. Fold the wet mixture into the dry mixture until just combined, then rest the batter for 5 minutes to thicken slightly before cooking.
Cook the pancakes
  1. Heat a lightly greased skillet over medium heat until hot enough that a small drop of batter sizzles immediately.
  2. Pour 1/4 cup batter per pancake and cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
  3. Flip the pancakes and cook for 2 minutes more, until the second side is golden and springy to the touch.
Serve
  1. Serve the pancakes with a dollop of Greek yogurt, then drizzle honey and maple syrup over the top.

Notes

For taller, fluffier pancakes, rest the batter exactly 5 minutes before cooking so the flour fully hydrates. Store leftovers covered in the fridge for up to 3 days; reheat in a skillet over low heat until warmed through. Freeze cooked pancakes for up to 2 months, then thaw overnight in the fridge and reheat gently. For a lighter option, swap to low-fat Greek yogurt, keeping in mind the texture may be slightly less tender.