This healthy and fluffy pumpkin pancakes recipe is quick, simple and easy to make. Made with pumpkin puree and Greek yoghurt. No milk is required.
These sweet and fluffy pumpkin pancakes are excellent alongside a cup of milk or hot tea for breakfast.
Check also Classic American Pumpkin Pie, Creamy Pumpkin Custard Pie and Classic Pumpkin Scones.
These pancakes have a delicious fall flavours such as pumpkin puree, ground cinnamon and nutmeg and drizzled with sweet maple syrup. Also, making these pumpkin pancakes is an excellent way of using any leftovers pumpkin puree, yet they are so delicious.
To me, the perfect pancake is the one that is fluffy, soft and flavourful; these pumpkin pancakes are one of these perfect pancakes which you never get bored of making again and again; they are just perfectly fluffy, soft and easy to make.
In the pumpkin season, I love making a lot of pumpkin recipes such as pumpkin spice cupcakes, pumpkin squares, pumpkin pie muffins and of course these lovely pancakes.
Ingredients
- Greek-style yoghurt: Best for healthy and fluffy pumpkin pancakes.
- Pumpkin puree: Use high-quality canned pumpkin puree, or use homemade pumpkin puree if you like. Check how to make pumpkin puree at home.
- Egg: At room temperature
- All-purpose flour
- Unsalted butter: You may use oil instead.
- Granulated sugar: Replace with caster sugar or brown sugar.
- Ground cinnamon: For extra flavor.
- Baking powder: To make the pancakes fluffy.
- Baking soda: For extra fluffy pumpkin pancakes.
- Salt: Just a pinch of salt.
- Oil: Use any oil you have at home, vegetable oil, sunflower oil or coconut oil, to cook the pancakes.
- Butter and Maple syrup: For serving.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- You may add in some chopped fruits such as banana, blueberry or
- Add in some nuts such as walnuts, pecan or almond.
- Replace greek yogurt with sour cream or whole milk.
How To Make Fluffy Pumpkin Pancakes
First Step - Mix the wet ingredients: In a bowl, mix egg, butter and pumpkin puree using a whisk until combined. Then, add yoghurt, mix well.
Second Step - Mix the dry ingredients: Add cinnamon, sugar, baking powder, baking soda, salt to the flour, mix together.
Third Step - Assemble everything: Fold the flour mixture into the wet ingredients and whisk until combined.
Fourth Step - Cook the pancakes: Spray a pan with oil then spoon the batter in the pan trying to make circular pancakes, wait until small bubbles appear on top then flip the pancakes. Repeat until you finish all the batter.
If you are going to use a pancake pan; spray the pancakes moulds in the pan then spoon the batter in the moulds when you see the bubbles flip.
Fifth Step - Serving: Serve with butter and maple syrup or any other topping you fancy.
Related: Homemade Pumpkin Seed Butter and Philadelphia Pumpkin Cheesecake Recipe.
Canned Pumpkin Vs Homemade Pumpkin Puree
This recipe calls for store-bought canned pumpkin as long as it is 100% puree pumpkin puree. There are some canned pumpkins in the stores that are made with other ingredients blended with pumpkin puree.
Homemade pumpkin puree tends to have more liquids in it, so if you use it, you may need to add 2-3 tablespoons of flour.
Pro's Tips
- For making a perfectly round shape pancake, you can use a pancake pan; it is a nice and easy tool to use that makes round pancakes.
- Use a nonstick pan to not damage the pancakes while flipping them.
- If you prefer to eat pancakes without adding any syrup, I suggest adding two more tablespoons of sugar to the ingredient.
- Get the right consistency. If the batter is thick than it should be, add 1-2 tablespoons of water or milk, and if the batter is runny, add 1-2 tablespoons of flour.
Topping Options
You can top these pancakes with maple or golden syrup, chocolate, a dollop of Ice cream, whipped cream, cream cheese or some chopped fresh fruits.
You can also top them with Blackberry Simple Syrup or Mango Compote.
How To Serve
Serve these fluffy pumpkin pancakes with Greek Yogurt Smoothie, Oat Milk Hot Chocolate or Caramel Latte in the morning. You can also serve these pancakes with Cucumber Water, Strawberry Milk Tea or Date Shake in the afternoon as a snack.
You can even serve them as a dessert with Iced White Chocolate Mocha, Sahlab (Mediterranean Milk Pudding) or Korean Strawberry Milk.
How To Store
Store leftovers in the fridge for 1-2 days. If you like to store them individually, wrap each one in a parchment pepper and put them in a freezer bag and freeze.
Recipe FAQs
Yes, you can. They freeze so well. Store them in an airtight container in the freezer; they will last for 1-2 months. When needed, defrost and microwave them.
In the microwave: Put the pancakes on a microwave-safe plate and cook on high for 1-2 minutes or until steaming hot.
In the oven: To reheat from frozen, put the pancakes in a baking tray, cover them with a foil sheet and bake for 10-15 minutes at 190C/375F.
More Pumpkin Recipes
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Recipe Card
Easy and Fluffy Pumpkin Pancakes
Equipment
Ingredients
- ¾ cup greek yoghurt
- 1 cup pumpkin puree , canned
- 1 egg
- 1 ½ cups all-purpose flour
- 2 tablespoon unsalted butter
- 2 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- oil to saute
For serving
- butter
- maple syrup
Instructions
- In a bowl, mix egg, sugar, butter and pumpkin puree using a whisk until combined. Then, add yoghurt, mix well.¾ cup greek yoghurt, 1 cup pumpkin puree, 1 egg, 2 tablespoon unsalted butter, 2 tablespoon granulated sugar
- In another bowl, add cinnamon, baking powder, baking soda, salt to the flour, mix together.1 ½ cups all-purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Fold the flour mixture into the wet ingredients and whisk until combined.
- Spray a pan with oil then spoon the batter in the pan trying to make circular pancakes, wait until small bubbles appear on top then flip the pancakes. Repeat until you finish all the batter.oil to saute
- If you are going to use a pancake pan; spray the pancakes moulds in the pan then spoon the batter in the moulds when you see the bubbles flip.
- Serve with butter and maple syrup or any other topping you fancy.maple syrup, butter
Notes
- For making a perfectly round shape pancake, you can use a pancake pan; it is a nice and easy tool to use that makes round pancakes.
- Use a nonstick pan to not damage the pancakes while flipping them.
- If you prefer to eat pancakes without adding any syrup, I suggest adding two more tablespoons of sugar to the ingredient.
- Get the right consistency. If the batter is thick than it should be, add 1-2 tablespoons of water or milk, and if the batter is runny, add 1-2 tablespoons of flour.
Nancy
The easiest breakfast to make; however, this one is super fluffy. I love this recipe.