Pumpkin Yogurt Pancakes
These easy, gluten-free, Pumpkin Yogurt Pancakes are gently spiced with pumpkin spice and make the perfect breakfast or even dessert!
“I just made this recipe for breakfast this morning… DELICIOUS! I added a little chopped walnuts to the top of each pancake before flipping. The nuts added a nice texture to the pancakes. Thank you for a wonderful recipe…. this is a keeper for sure!”
~ Reader, Joy
These Pumpkin Yogurt Pancakes are delicious, gluten-free, pumpkin-pie-spiced, and healthy!
And, they are made with just 9 ingredients.
What are the ingredients needed to make these pumpkin pancakes?
The nine ingredients are:
- rolled oats (GF)
- pumpkin pie spice
- baking powder
- salt
- 100% pure pumpkin purée
- Greek Yogurt
- eggs
- Almond milk
- maple syrup
How do you make these healthy pumpkin pancakes?
- To start, add the rolled oats to a blender or food processor and process until they resemble a flour-like consistency.
- Then add the oat flour to a medium bowl.
- Add in the dry ingredients: the pumpkin pie spice, baking powder, and salt, and mix well with a wooden spoon/spatula.
- In a separate bowl, mix the wet ingredients: whisk the two eggs, the pumpkin purée, Greek Yogurt, milk, and maple syrup.
- Then make a “well” in the dry ingredients and add the wet ingredients into it. Then, mix well until the wet ingredients and dry ingredients are incorporated. The mixture will be thick and will continue to thicken but, I have come to realize that the thicker the mix, the higher the pancakes.
- Grease a nonstick skillet or large frying pan with oil, coking spray, or butter and place it over a medium heat. When the pan is hot, drop 3-4 tablespoons of pancake batter onto it.
- Cook about 3-4 minutes and then flip and let cook another 3-4 minutes on the other side.
- Finish the rest of the batter in this manner.
- You should have 6 largish pancakes or 10 medium to small-size ones.
Tip when making these pancakes:
After mixing the wet and dry ingredients together, the pancake batter will start to thicken the longer you let it sit. But you don’t need to add more milk or water – as I have found that the thicker the batter, the higher the pancakes can be.
Substitutions:
- Instead of rolled oats (GF), you could use all-purpose flour, wheat flour, or a combination of both. Do keep in mind, if you would like to keep these pancakes gluten-free, make sure the flour is also gluten-free.
- If you are looking for a substitution for pumpkin pie spice, add 1 tsp ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Baking powder is one of those ingredients that cannot be substituted.
- If you are trying to cut down on salt, you can leave this out. Though, this would change the taste of these pancakes.
- 100% pure pumpkin purée can be substituted with homemade pumpkin purée or canned pumpkin.
- Greek Yogurt could be substituted with more milk, vegan yogurt, or even plain yogurt.
- I have not made these pancakes without eggs, but, 1 egg could be substituted with a flax egg.
- If you do not have any almond milk on hand, you can use coconut milk or any milk of your choice.
- You could use brown sugar instead of maple syrup in this recipe.
How to serve these pancakes?
These pumpkin pancakes can be served with a dollop of whipped cream, pumpkin cream (made by mixing together some Greek yogurt, granulated sugar, a sprinkle of cinnamon, and vanilla extract), maple syrup, and some fresh fruit.
How do you store leftover pancakes?
Any leftover pancakes can be stored by placing them in an airtight container in the fridge. They can stay well for up to 3-4 days.
Then heat them for 20 – 30 seconds in a microwave-safe plate and enjoy!
Last night my daughter and I got home ravenous. So, after going through all our pantry and refrigerator options, I decided to whip up a stack of pancakes.
As Oatmeal pancakes are a favorite with us gals, I decided I’d go with them – besides they are so easy to whip up and the ingredients are always lying around in our pantry.
As I had some leftover pumpkin puree I figured I’d jazz up those Oatmeal Pancakes and make them into Pumpkin Oatmeal Pancakes.
Just as I was getting ready to whip those up though, my daughter started blabbing about some Yogurt Pancakes I once made, so I figured why not combine pumpkin and Greek yogurt?
Since I had several containers of all three fat varieties of FAGE Total Greek Yogurt already on hand, I opted to use FAGE Total 5%. I find FAGE Total to be so thick, so rich, so creamy and so versatile.
I not only enjoy FAGE Total with Apple Walnut Granola in the morning but also in curries and baked treats, and now, in these Pumpkin Greek Yogurt Pancakes and an accompanying Pumpkin Cream.
My daughter says that pumpkin cream should be called a pumpkin frosting.
But, her opinion might be a bit skewed as for her first three years of life I convinced her that FAGE Greek Yogurt with a smidgen of maple syrup was ice cream! Of course, she went to a friend’s 3rd birthday party and found out what ice cream really was… but parenting score for those first three years!!!
By the way, did you know that FAGE Total is available in 3 sizes to fit your needs?
There’s the single serving cup (6 or 7oz.), a 17.6oz. container, and a 35.3oz. tub. FAGE Total is also available in three fat varieties to fit your lifestyle: FAGE Total 5%, FAGE Total 2% and FAGE Total 0%.
My daughter and I love FAGE Total because it is:
- All natural Greek strained yogurt
- Non-GMO Project Verified
- Made with only milk and live active yogurt cultures
- Protein-rich
- No added sugar – *contains only naturally occurring milk sugar
- Additive and preservative free
- Good source of calcium
- Gluten-free
Last night, after we had feasted on a couple of these pancakes each and were sitting around all full and satisfied, my daughter said that adding that FAGE Total into these Pumpkin Greek Yogurt Pancakes made these so luscious – almost cake-like.
And, I’ll take cake for dinner anytime… especially when it’s in the form of these nutritious and delicious, gluten-free, pumpkin-pie-spiced, Pumpkin Greek Yogurt Pancakes!
Ingredients
- 2 1/2 cups rolled oats GF
- 2 tsps pumpkin pie spice
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup 100% pure pumpkin puree
- 1/2 cup your favorite FAGE Total Yogurt
- 2 eggs
- 1/2 cup milk of your choice
- 3 tbsp maple syrup
Instructions
- Add the rolled oats to a blender or food processor and process until resembling flour.
- Then add oat flour to a bowl.
- Add in the pumpkin pie spice, baking powder and salt and mix well with a wooden spoon/spatula.
- In a separate bowl, beat the two eggs. Then make a “well” in the dry ingredients and add eggs to oat mix. Also add in the pumpkin puree, FAGE Total, milk and maple syrup and mix until wet and dry ingredients are incorporated. The mixture will be thick and will continue to thicken but, I have come to realize that the thicker the mix, the higher the pancakes.
- Grease a pan with oil or butter and place it over a medium flame/heat. When pan is hot, drop 3-4 tablespoons of pancake batter onto it. Cook about 3-4 minutes and then flip and let cook another 3-4 minutes on other side.
- Finish the rest of the batter in this manner. You should have 6 large-ish pancakes or 10 medium to small size ones.
Notes
- The pancake batter will start to thicken through the process, but you don’t need to add more milk or water – as I have found that the thicker the batter, the higher the pancakes.
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