Published by Allyson
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Pumpkin Pancakes are a fall breakfast staple! Adding Greek yogurt lightens them up, adds protein, and keeps the pancakes delicious and moist!
Having Pumpkin Pancakes in the fall for breakfast is a MUST for me! They are so delicious, have the perfect hint of pumpkin, and just put me in a good mood! These pumpkin pancakes are simple to make, can be frozen, and the whole family will love them! I use my homemade pumpkin puree for this recipe, but canned works just as well! Serve them alongside this fruit salad for the perfect breakfast!
If you feel like waffles, try these Pumpkin Waffles with Pancake Mix recipe!
Making pumpkin pancakes is very simple, and it's likely all the ingredients are already in your pantry!
How to make Pumpkin Pancakes:
**Scroll down for full ingredient list and recipe**
- Add the dry ingredients to a bowl, mix and set it aside. Add the wet ingredients to another bowl, stir well to combine. Add the wet ingredients to the dry ingredients, and mix until just combined (don't over-mix).
- Preheat a griddle over medium heat, and grease with butter or non-stick spray. Add about ¼ cup of batter to the griddle, and cook for a few minutes, or until small bubbles are coming through the batter; flip and cook another minute (or more if needed), and remove from the griddle. Continue until all the pancakes are cooked!
- Add your favorite toppings to the pumpkin pancakes; syrup, whipped cream, caramel, or my favorite - homemade pumpkin butter and syrup!
How to freeze Pumpkin Pancakes:
- Allow the pumpkin pancakes to cool completely. Add cooled pancakes to a freezer safe bag (I like the gallon size), then squeeze out the extra air. Place in freezer. Remove pancakes as you need them.
- To cook: Place a single pumpkin pancake on a microwave safe plate, and cook for 1 minute in the microwave, flip the pancake and cook 15-20 more seconds if needed. Serve and enjoy!
- Pancakes should stay good up to 1 year in freezer if stored properly!
If you love pumpkin recipes, then checkout my other delicious Pumpkin Recipes:
- Homemade Instant Pot Pumpkin Butter
- Homemade Pumpkin Puree (Instant Pot)
- Pumpkin Coconut Curry Soup
- Chocolate Covered Pumpkin Cheesecake Truffles
- 35+ Amazing Pumpkin Recipes
- One Pot Pumpkin Pasta
- Skinny Pumpkin Cheesecake Muffins
- Pumpkin Cheesecake Bars
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5 from 23 votes
Pumpkin Pancakes (with greek yogurt)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Pumpkin Pancakes are a fall breakfast staple! Adding Greek yogurt lightens them up, adds protein, and keeps the pancakes delicious and moist!
Course:Breakfast
Cuisine:American
Keyword:pumpkin pancakes
Servings: 6 pancakes
Calories: 72 kcal
Ingredients
- 1cupunbleached all-purpose flour
- ¼cupsugar
- ¼teaspoonsalt
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- ¼teaspooncinnamon
- ¼teaspoonvanilla
- 2largeeggs(1 whole egg + 1 egg white)
- ½cupplain Greek yogurt
- 6TBSmilk (any type)
- ½cuppumpkin puree (not pie filling)
Instructions
Mix all dry ingredients in one bowl, set aside.Mix all wet ingredients in one bowl, set aside.Add wet ingredients to dry ingredients and mix until just combined.
Preheat griddle over medium heat. Grease with butter or non-stick spray if needed.
Add ¼ cup batter for each pancake to the griddle.
Cook pancakes slowly over medium heat for approximately 3 minutes, flipping after little bubbles show on the top of the batter. Flip and cook another minute or more if needed. *Do not turn heat too high or they will burn* Repeat until all batter is used.
Serve and top with your favorite toppings such as syrup, whipped cream, caramel, or pumpkin butter - yum!
Enjoy!
Recipe Notes
Makes about 6-8 pancakes, but you can easily double or triple the recipe.
Nutritional info per serving (1 pancake): 72 calories, 1g fat, 14g carbohydrate, 1g fiber, 3g protein.
**I used 2% milk to calculate the nutritional info above.
Recipe publishes in 10/2018, updated 9/2021.
« Caramel Apple Poke Cake (easy cake mix recipe)
Pumpkin Butter (Instant Pot or Stovetop directions) »
Reader Interactions
Comments
Carolyn
I agree, pumpkin pancakes are an absolute must for this time of year!Reply
Chrissie Baker
Now this is my favorite breakfast! This recipe looks super easy and full of ingredients my family loves. Looking forward to trying soon.Reply
Rise Myers
Ar you sure you get 12 pancakes out of a single cup of flour or was that a typo?
Reply
Allyson
12 is a typo. This recipe yields 6 pancakes, not 12! Thanks for letting me know!
Reply
Jamielyn
These look so fluffy and delicious! Need to try out this weekend!Reply
Anna
These pancakes are so fluffy! Love the addition of Greek yogurt!Reply
Kellie
so easy and I love the tang of the greek yogurt!Reply
Kara M
These look like a perfect fall weekend breakfast! I love that you added Greek yogurt - a protein boost is always a good thing when feeding teenage boys!Reply
See AlsoHealthy Pumpkin PancakesMelanie Bauer
Looks delightful! What a perfect way to start the day, this recipe is a winner!Reply
Catalina
I would like to wake up with these! We all love having pancakes for breakfast!Reply
Cathy
I love everything about these! What a great weekend breakfast!
Reply
Sandra | A Dash of Sanity
This is such an amazing day starter!Reply
jessica | Novice Chef
nothing says fall to me like these pancakes!
Reply
Christine
These were wonderful!
Reply
Michelle
I used whole wheat flour and lakanto sugar sub and they came out great!Reply
Betsy
Yum! Love these! I topped mine with pecans and maple syrup and they were so scrumptious! My kids, though, they love topping their pumpkin pancakes with Hershey chocolate syrup! 😀 lolReply
Erik
I'm all about pumpkin for breakfast! So glad I came across this.Reply
Kristyn
The yogurt makes them so fluffy & the flavor is delicious!! We will be making these all month long!Reply
Jennifer
These pancakes were DELISH!! Will be making them all fall!Reply
Erin
These Pumpkin Pancakes are perfection!Reply
katerina @ diethood.com
Oh my goodness, these pancakes look SO good!! I love the flavors!Reply
katerina @ diethood.com
I would love these for breakfast! They look and sound so delicious!Reply
Catalina
My family would go crazy over these pancakes! I love the idea to make them with the pumpkin flavor!Reply
Amanda Livesay
These are SO GOOD. I made a bunch and put them in the freezer for easy breakfasts.Reply
Sandra
This is a must-make this fall! Such a perfect way to start your day!Reply
LBow
Delicious when I made them last fall! Has anyone made these as a tray bake (on a sheet pan)? Wondering if it would turn out to make breakfast a smoother flow timing wise. Also wondering if you can make the batter the night before & cook them in the morning?Reply
Suse
Wondering the same thing! Have you tried it?
Reply
Laurie Lasala-Tuttle
I love pumpkin all year, these were delicious in July, thank you! I used white whole wheat flour as that's all I use, no sugar, and 2 whole eggs. Thanks for sharing! 😊Reply
Kristen English
These are the best pumpkin pancakes I have ever had or made and love that the use Greek Yogurt and not oil! I used white spelt flour, organic pumpkin, and grassfed, organic Greek yogurt for mine. So good!Reply
Allyson
So happy to hear that! I am going to try with your suggestions!!!
Reply
