Easy Pumpkin Yogurt Pancakes (GF)

These easy, gluten-free, Pumpkin Yogurt Pancakes are gently spiced with pumpkin spice and make the perfect breakfast or even dessert for the fall season or anytime.

“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

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These Pumpkin Yogurt Pancakes are delicious, gluten-free, pumpkin-pie-spiced, and come with 28 grams of protein per serving!

And, they are made with just 9 ingredients.

A trip down memory lane…

When my daughter was younger, there were some nights when the two of us would get home (from work and school) ravenous. On those nights, we would often opt for breakfast for dinner.

As Oatmeal pancakes are a favorite with us, I would make a batch. Besides, they are so easy to whip up, and the ingredients are always lying around in our pantry.

However, one night, I had some leftover pumpkin puree, and 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 together. And that’s what led to the stack you are looking at.

What are the ingredients needed to make these pumpkin pancakes?

The nine ingredients are:

1. rolled oats (GF)
2. pumpkin pie spice
3. baking powder
4. salt
5. 100% pure pumpkin purée
6. Greek Yogurt
7. eggs
8. Almond milk
9. 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, plain 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 large nonstick skillet or large frying pan with oil, cooking spray, or butter and place it over a medium heat. When the pan is hot, drop 3-4 tablespoons (approximately 1/4 cup of batter) of pancake batter onto it.
• Cook about 3-4 minutes, or until small bubbles form. Then flip and let cook another 3-4 minutes on the other side.
• Finish the rest of the batter in this manner.
• If you have a griddle, cook the pancakes on that.
• This recipe results in 6 medium-sized pancakes.

Substitutions:

1. Instead of rolled oats (GF), you could use all-purpose flour, white whole wheat flour (so the orange pumpkin color comes through), 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.
2. If you are looking for a substitute for pumpkin pie spice, try adding 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
3. Baking powder is one of those ingredients that cannot be substituted.
4. If you are trying to reduce your salt intake, you can omit this ingredient. Though this would change the taste of these pancakes.
5. 100% pure pumpkin purée can be substituted with homemade pumpkin purée or canned pumpkin.
6. Greek Yogurt could be substituted with more milk, vegan yogurt, or even plain yogurt.
7. If you want to give these pancakes a higher protein boost, add in a scoop of vanilla protein powder, and add a bit more milk so the mixture is a thick yet runny consistency.
8. If you do not have any almond milk on hand, you can use coconut milk or any milk of your choice.
9. 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, maple syrup, and some berries or fresh fruit.

The pumpkin cream is made by mixing some Greek yogurt, granulated sugar, a sprinkle of cinnamon, and vanilla extract.

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 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! I kid, I kid.

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.

These pancakes can also be frozen. Place them in a freezer-safe bag and freeze for a couple of months or so. Defrost them by placing them on a counter to thaw out.

Then heat them for 20 – 30 seconds on a microwave-safe plate and enjoy!

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My daughter always says that these Pumpkin Greek Yogurt Pancakes are 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!

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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If you are looking for more gluten-free pancakes, check out these:

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