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.
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Pumpkin Spice Greek Yogurt Pancakes
- Total Time: 15 mins
- Yield: 1 serving, 7-8 pancakes 1x
Ingredients
- 1/2 cup rolled oats
- 1/4 cup plain Greek yogurt
- 1/4 cup pumpkin puree
- 1 large egg white, or egg*
- 1/2 Tbsp. maple syrup**
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- pinch of nutmeg
- 3 – 4 Tbsp. vanilla almond milk
- 1/2 tsp. baking powder
Instructions
- 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.
Notes
* I’ve made these with both an egg white and an entire egg, and didn’t notice -too- much difference in texture. ** Any sweetener works here.
- Prep Time: 5 mins
- Cook Time: 10 mins
Keywords: breakfast, Fall, gluten-free, greek yogurt pancakes, healthy, oatmeal pancakes, pancakes, protein, pumpkin, pumpkin pancakes, recipe
Looking for more Greek yogurt pancake recipes? Try one of these!
Apple Oat Greek Yogurt Pancakes
Chunky Monkey Greek Yogurt Pancakes
Zucchini Greek Yogurt Pancakes
Banana Oat Greek Yogurt Pancakes
Cinnamon Roll Greek Yogurt Pancakes
What kind of topping is on these? The entire dish looks delicious!
These were awesome! I make cottage cheese oatmeal pancakes frequently. I wanted something different and these were perfect. My son said they’re pumpkin pie in pancake form- I agree! I multiplied the recipe by six to use the whole can of pumpkin, and used whole eggs.
★★★★★
I’m so glad you and your family like them, Merry! Thanks so much for taking the time to let me know 🙂
Has anyone tried freezing their leftover pumpkin pancakes and thawing/popping in the microwave at a later date?
I hardly get around to freezing anything before my son and I gobble it all up but I’m looking to make extra yummies for a friend and her son! So this would be a helpful tip to know.
Thanks!
These were absolutely divine! I’ve made lots of your other oat pancake recipies before but these are my new favorite! They’re especially delicious with the pumpkin spread and chocolate chips like you recommended 😉
These were so perfect! Delicious!! Part of my permanent breakfast recipes now. I’ve found so many oat pancakes that fall apart or are hard as a rock. These are fluffy, yummy, and delicious. I make them with a healthified pumpkin spice latte & it’s the perfect fall breakfast even though it’s summer. Thx for the recipe!!
★★★★★
Wow one of the best pancake recipes I’ve tried (not that I eat them a lot hehe). I didn’t add any sweetener and added some more pumpkin puree, topped it with dark chocolate chips, a small scoop of raw honey, and some blackberries. Very filling, very tender and fluffy, and oh so tasty! I love how such a large portion is good for si Nf lê servi g with minimal calories but great nutritional profile!
★★★★★
I’m so glad you liked them, Katy! Thanks so much for taking the time to let me know 🙂
These were delicious and easy to make. I am trying to have more go-to recipes without refined sugars, so I did a pumpkin pancake taste off with my son to decide what we would have on Thanksgiving morning. These won, hands down!!
★★★★★
So glad that you and your son enjoyed them, Lisa! Happy Thanksgiving to you both 🙂
These looked so good, I was so disappointed when they didn’t turn out! Really thin batter, really thin pancakes (initially puffed up a little, but then went completely flap after I flipped them), had trouble getting hem cooked all the way through. And they were a bit bland. I was kind of surprised my kids ate them as well as they did. I did use freshly cooked pumpkin instead of canned. And I doubled the recipe. Those are the only things I can think of that might have affected the outcome. 😔
These are AH-MAZING!! I just had a baby and am working on losing the baby weight but don’t want to diet and feel like I’m starving 😛 These are perfect! Would it be ok if I provided a link to this recipe in my blog?
★★★★★
That’d totally be okay, Lindsay! I’m glad you liked them 🙂
These are awesome. Any idea calorie count ?
I’m glad you liked them, Kerri! The entire recipe comes out to roughly 250 calories.
These are soo good! Made for breakfast and my 3 year old, my hubby and myself all loved them. Making another batch as we speak!
★★★★★
This is awesome! New favorite 🙂 I put almond butter (or PB2 with almond extract) and pumpkin seeds on top!
these sound so simple and soo good!!
THIS is pumpkin heaven indeed! That is one glorious stack – I keep trying to face plant into it and this stupid screen gets in the way! UGH! And wait – no – please don’t take a break from all things pumpkin – I simply adore that stuff – pureed or even roasted!
sweet pumpkin spread, maple syrup, and chocolate chips? Yes please! 🙂
These look wonderful … I can’t wait to try them! 🙂
what is the frosting on pancakes?
★★★★★
It’s the sweet and creamy pumpkin spread that I posted a few days ago — http://www.runningwithspoons.com/2015/09/23/sweet-and-creamy-pumpkin-spread/
Your frosted pancakes look better than outs. The frosting looks different too and more runny. =( I was dealing with my 3 year old when my 10 year old son did the frosting, but he is good at following recipes.
Since I’m not a HUGE pumpkin person, it’s a little bit of overload at the moment. Thought these pancakes might change my mind! 😉 I love using pumpkin in either homemade bread or granola. YUM!
Confession: I’m starting to feel the same way. The one place I really do love pumpkin is in bread… but only if chocolate is involved 😛
I’ve been eating a lot of pumpkin everything lately. I cannot get enough at all!
Pumpkin Oreos too? I’m curious to see how those would taste, but I don’t think we have them up here…
I really like pumpkin, so I don’t usually get sick of it, but I wish it was it a year round ingredient so people didnt go SOOOOO crazy over it when Fall hits. But oh well 🙂 It’s still yummy
Haha right?! Gotta get in as much as we can in those 2 months.
Yummy! I like pumpkin a lot, but it’s always hard to bring myself to buy it because it’s so expensive. I’ve found the best way, if you have time is to cook up a big pumpkin and use that!
I keep meaning to try baking and pureeing my own pumpkin, but so far I’ve only tackled the smaller squashes. Im actually kind of curious to see how it tastes just roasted up on its own…
Gahh a little too late for me this morning! I went on the pumpkin pancake bandwagon but they weren’t that good. These look delicious! I’ll be making these soon, if not tomororw, haha.
Hope you liked them if you tried them, Heather!
Not too much pumpkin, Amanda! Almost all pumpkin recipes look good to me, being a huge pumpkin fan myself; my only problem being that there aren’t enough meals for me to try everyone’s delicious bring-on-autumn pumpkin treats. 😉 But I’m not going to lie: yours are the most tempting, but that could be because I also think your recipes are pretty much the best. One of my favorite pumpkin things this season (’cause I can’t pick an all-time favorite) is sort of a warm breakfast pudding that I make with pumpkin and brown rice protein powder…plus maple syrup and the add-ins of course! 🙂
I run into that problem with recipes all.the.TIME. There are a bunch I come across online that I want to try, or even my own that I want to repeat, but it’s hard when you’re constantly testing recipes and trying to come up with new ones… #foodbloggerproblems 🙄
i don’t think its possible to have too much pumpkin! I love how this single serving recipe makes a lot of pancakes! more pancakes=more fun 🙂
I like the way you think 😉
Wow, these look incredible! I may just have to make these bad boys for breakfast tomorrow 🙂
Hope you liked them if you made them, Sara!
These pancakes look awesome. I just need to buy more pumpkin, trader joe’s has yet to stock their shelves with their pumpkin which is odd. They have everything else pumpkin related but actual canned pumpkin lol
Makes perfect sense. I need to stock up like crazy the next time I go — the last time I went they were already all sold out of pumpkin. People be nuts.
Hell yes to the pumpkin season! I am so glad that you posted this recipe! Even I am kind of over-doing the rave of pumpkin this fall and I have no idea why! I just made up a batch of yummy whole wheat Dark Chocolate Chip Pumpkin Muffins – they were killer in the family! I definitely want to give these and your zucchini pancakes a try as well! Have you ever had zucchini banana bread 🙂 – it’s my fave!
XO,
Kat
Honestly? I’ve always kind of given the stank eye to anything zucchini related prior to about a month back, so no on the banana bread… but I’d love to give it a try one day!
I’m into the pumpkin and dang do these look good to me after running 18 miles! Must be fed!
Haha! I imagine anything would look good after running that far. Grats on the run, girl!
Oh yum! One if the things I love about pumpkin is just how versatile it is. Have a fun weekend lady!
Yup! It’s definitely one of those ingredients that’s good in anything. Happy Monday, girl!
You’ve inspired me to make my own version of apple pancakes. I think I will shred the apples. Mmm, that sounds good. Thanks for the inspiration and these gorgeous pancakes. They look fabulous and have a great weekend!!! I will think of you two lovely ladies frolicking.
i seriously need to learn from you two. I can’ t make pancakes. but I will gladly come sample your apple cakes and these pumpkin cakes. Two of my favorite flavors! YUM amanda. you make pumpkin SHINE! <3
Girllll! You can whip up -anything-. Trust me. My pancake flipping skills are totally subpar, but there are some batters that basically make themselves 😛
Apples are amazing in pancakes. My mom used to make them for me that way back when I was little so they have a special place in my heart.