Pumpkin Greek Yogurt Pancakes
Delicious and fluffy pancakes made with pumpkin and Greek yogurt, perfect for breakfast or brunch with a delightful presentation.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin puree Can use frozen pumpkin puree, thawed.
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1 large egg
- 1 tablespoon vanilla extract Enhances flavor.
For Cooking
- to taste Butter or oil For cooking the pancakes.
Instructions
Preparation
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined, about 2 minutes.
- In another bowl, mix the pumpkin puree, Greek yogurt, milk, egg, and vanilla extract until smooth, about 3 minutes.
- Combine the wet and dry ingredients, stirring gently until just mixed, about 1 minute. Be careful not to overmix!
Cooking
- Heat a skillet over medium heat and add butter or oil to the pan, enough to coat it lightly.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.
- Flip the pancake and cook until golden brown, another 2-3 minutes.
- Remove from the skillet and keep warm. Repeat with remaining batter.
Serving
- Serve the pancakes warm, topped with your favorite syrup or whipped cream.
Notes
Enhance flavor with a pinch of vanilla extract or a splash of orange juice. Customize by adding chocolate chips or nuts for extra texture.