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Pumpkin Greek Yogurt Pancakes

Whip up and enjoy a stack of these easy, gluten free, Pumpkin Greek Yogurt Pancakes gently spiced with pumpkin spice because ‘tis the season for pumpkin joy!

“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!” ~ Joy

Delicious Pumpkin Yogurt Pancakes Photo

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?

Ingredients to make Pumpkin Yogurt Pancakes Photo

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.

Fage Frosting Photo

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!!!

Gluten Free Pumpkin Yogurt Pancakes Pumpkin Spice Cream

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%.

Gluten Free Pumpkin Yogurt Pancakes Image

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
Fage Pumpkin Yogurt Pancakes Photo

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!

Gluten Free Pumpkin Yogurt Pancakes Image

Pumpkin Greek Yogurt Pancakes

Yield: 10 medium/small pancakes or 6 large ones
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes

Whip up and enjoy a stack of these easy, gluten free, Pumpkin Greek Yogurt Pancakes gently spiced with pumpkin spice because ‘tis the season for pumpkin joy!

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.
Nutrition Information
Yield 2 Serving Size 1-2 pancakes
Amount Per Serving Calories 654Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 198mgSodium 877mgCarbohydrates 104gFiber 12gSugar 27gProtein 28g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

Did you make this recipe?

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Angela

Saturday 24th of September 2022

What is the sodium level?

Joy

Friday 11th of March 2022

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!

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