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Savor the cozy flavors of fall with these Pumpkin Greek Yogurt Pancakes, a fluffy and aromatic twist on a breakfast classic. Celebrate the season by blending pumpkin puree with warm spices like cinnamon, nutmeg, and clove for the perfect balance of sweetness and comfort. Stack the pancakes high, drizzle them generously with maple syrup or my Waffle Sauce, and top with butter or whipped cream for an irresistible finish.

Someone holding a forkful of pumpkin pancake.

Make more vegetable infused pancakes with my Pink Beet Pancakes or Spinach Crêpes Recipe. Try some of my other pancake batter by making my Greek Yogurt Oatmeal Pancakes. Or make a soup with pumpkin like my Pumpkin Tomato Soup and Apple Bacon Pumpkin Soup recipes.

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Ingredients
Variations for Pumpkin Pancakes
How to make Pumpkin Greek Yogurt Pancakes
Storage
Recipe

Ingredients

Find below the list of ingredients I used to make my Pumpkin Spice Pancakes.

Pumpkin Puree
Brown Sugar
Large Eggs
Greek Yogurt
Milk
All Purpose Flour
Baking Powder
Salt
Cinnamon
Nutmeg

See recipe card for quantities.

Variations for Pumpkin Pancakes

1. Chocolate Chip Pumpkin Pancakes
Add ½ cup mini chocolate chips to the batter for a dessert-like treat.

2. Pecan Crunch Pancakes
Fold in ½ cup chopped pecans or walnuts for extra texture.

3. Maple Cream Pancakes
Serve with whipped cream and a drizzle of maple syrup for an indulgent brunch version.

4. Protein Boost Pancakes
Mix in 1 scoop vanilla protein powder and add a bit more milk if the batter thickens.

5. Pumpkin Oat Pancakes
Replace ½ cup of flour with rolled oats or quick oats for heartier pancakes.

6. Dairy-Free Pumpkin Pancakes
Use plant-based yogurt and milk, and coconut oil for cooking.

7. Mini Pancake Bites
Make smaller silver-dollar versions and serve with spiced yogurt dip or apple butter.

8. Spiced Apple Topping
Top with warm sautéed apples and cinnamon instead of syrup for a cozy twist.

How to make Pumpkin Greek Yogurt Pancakes

Someone adding greek yogurt to a bowl of pumpkin mixture.

Combine in a large mixing bowl, the pumpkin puree, brown sugar, and eggs. Whisk until smooth. Whisk in the Greek yogurt, followed by the milk. Set aside.

Someone adding cinnamon and nutmeg to a bowl of flour.

Mix together in a smaller mixing bowl, the flour, baking powder, salt, cinnamon, and nutmeg.

Someone using a whisk to mix together pancake batter.

Add the bowl of dry ingredients into the large bowl of wet ingredients. Use a rubber spatula or a whisk to gently bring the ingredients together without overmixing. Batter will be a little lumpy, as long as there are no visible dry ingredients left.

Someone flipping pumpkin greek yogurt pancake on a griddle.

Heat up a griddle to 350F or a large non-stick frying pan to medium heat. Apply non-stick spray to the griddle or melt on some butter. Scoop up ½ cup of batter per pancake. Cook until bubble start to form and bottom is golden. Flip and cook for another 2 minutes or golden.

Storage

Store leftover Pumpkin Greek Yogurt Pancakes in an airtight container in the refrigerator for up to 3 days. Separate each pancake with a small piece of parchment paper to prevent sticking. Reheat them in the microwave for 20–30 seconds or in a skillet over low heat until warmed through. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. Reheat straight from frozen in the toaster or oven for a quick, cozy breakfast anytime.

A stack of pumpkin greek yogurt pancakes on a plate.

Recipe