Quick, healthy, and sporting a whopping 20g of protein, these Pumpkin Spice Greek Yogurt Pancakes make an easy and delicious fall-inspired breakfast that’ll keep you satisfied all morning.
I know, I know… three pumpkin recipes in one week is borderline pumpkin overload, but will you let it slide if I promise to go at least a week without posting any more pumpkin recipes? I mean, I do still have some leftover pumpkin to get through, but I’ll just whip up another batch of creamy pumpkin spread and spare you guys any more orange-ness. Deal? Deal. Heck, I could do with a little bit of variety myself, to be perfectly honest.
Unless you’ve been living under a rock (no judgment!), you might have noticed that pumpkin has taken over the
world internet; and while I certainly don’t hate it, I’m not exactly #fangirl-ing over it either. I mean, even you pumpkin lovers have to admit that pumpkin isn’t really that exciting on its own…
Done right, though? It can do some pretty magical (yes, magical) things to the taste and texture of whatever you happen to use it in. And this, my dear friends, is pumpkin done right.
Hello, you gorgeous stack of pumpkin pancakes, you. Don’t you just look good enough to eat? Yes you do. And by the time this post goes live, you are most likely fully digested or well on your way there.
Sorry if that was TMI.
So hey! I was looking through my recipe archives while making a content calendar for this month, when I realized that I didn’t have any sort of pumpkin pancakes on tap. Gasp. I did apple pancakes last fall, and chunky monkey and zucchini pancakes more recently, but pumpkin was nowhere to be found. And in the spirit of #pumpkineverything, I figured it was high time to change that.
These pancakes are fabulous for a plethora of reasons, all of which I’m going to list out for you…. now.
First, the entire batch is just for you. Yes, you. I mean, I suppose you could share if you were feeling so inclined, but all 6 – 8 pancakes are a single-serving and boast close to 20g of protein. Not too shabby, eh?! Especially when you take into account the fact that you’ve got a serving of veggies thrown in there too.
Second, they’re ridiculously quick and easy to make, and absolutely foolproof. All the ingredients get tossed into your blender, and the only thing you have to do is pour the batter onto a skillet and show off some basic flipping skills… which I promise isn’t the least bit difficult, as the batter is super easy to work with and yields perfect pancakes every.single.time.
Finally, these pancakes just straight up taste good. A little pumpkiny, a little spicy, a little tangy from the yogurt, and a whole lot of delicious depending on what you decide to top them with. Might I suggest some sweet pumpkin spread, maple syrup, and chocolate chips? It’s what all the cool kids are doing.
- ½ cup rolled oats
- ¼ cup plain Greek yogurt
- 1/4 cup pumpkin puree
- 1 large egg white, or egg*
- 1/2 Tbsp. maple syrup**
- ½ tsp. cinnamon
- 1/4 tsp. ginger
- pinch of nutmeg
- 3 - 4 Tbsp. vanilla almond milk
- ½ tsp. baking powder
- Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that your skillet is very hot before you start cooking your pancakes.
- Add oats to your blender and process until they become a fine flour. Add all remaining ingredients except for baking powder and blend until batter becomes smooth. Add baking powder last and blend for a few more seconds until fully incorporated.
- Using a scant ¼ cup measuring cup, drop batter onto hot skillet and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 2-3 minutes. Using a spatula, flip and cook for about 2 more minutes on the other side. Repeat until all the batter is gone, making sure to coat your skillet with oil between each batch.
- Remove from heat and serve warm with your favourite toppings.
** Any sweetener works here.
Looking for more Greek yogurt pancake recipes? Try one of these!
Pumpkin overload? Or pumpkin heaven?
What’s your favourite thing to use pumpkin in?