Pumpkin Greek Yogurt Pancakes
Deliciously fluffy pancakes made with creamy Greek yogurt and warm pumpkin flavors, perfect for brightening up your morning routine.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree Can use fresh pumpkin puree for richer flavor.
- 1 cup Greek yogurt
- 2 large eggs
- 2 tablespoons honey or maple syrup For sweetness.
- as needed cooking oil or butter For greasing the pan.
Instructions
Preparation
- In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, Greek yogurt, eggs, and honey (or maple syrup) until fully combined and smooth.
- Gently fold the wet ingredients into the dry ingredients, mixing just until no lumps remain.
Cooking
- In a skillet over medium heat, add a little cooking oil or butter and allow it to warm up.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, roughly 3-4 minutes.
- Flip and cook for another 2 minutes, or until golden brown.
- Serve your pancakes warm with your favorite toppings.
Notes
Don’t overmix the batter to keep pancakes fluffy. Can store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a toaster or skillet.