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Home Breakfast
3.9 /5
V Vegetarian

Pumpkin Pie Greek Yogurt Pancakes

Jump to Recipe
By: Danielle19 Comments Posted: 09/28/2016 Updated: 09/21/2023

This post may contain affiliate links. Please read our disclosure policy.

Pumpkin Pie Greek Yogurt Pancakes: Moist and delightful Fall breakfast treat! These pancakes use a bit of pumpkin puree and pie spice for flavor, with the Greek yogurt adding protein and thickness. Delicious and make-ahead friendly!

Pumpkin pie greek yogurt pancakes on a plate with whipped cream on top.

Sometimes, I mix things together that seem like they should work. Add a little this and that until an appealing consistency appears, and just go with it.

In this case, I was hoping the greek yogurt would keep the pancakes moist and add a touch of protein. I also wanted the pumpkin pie flavors to cover up the greek yogurt tartness.

Of course, I counted on my ultimate go-to protein pancakes mix – Kodiak Cakes Power Cakes Mix. This stuff is incredibly simple (just add water!), but also incredibly versatile. You can add pretty much anything to the mix for some incredible pancakes. And I’d say these pancakes turned out just right.

Note from Danielle

This recipe was originally published in September 2016!

It’s now September 2023, and this recipe needed a refresh. Today, I updated the recipe with clearer instructions, added helpful info to the entire post, and added brand new photos!

Recipe Overview

Total Time: 30 minutes
Difficulty: Easy
Method: Stovetop
Prep: Make-Ahead Friendly

What are the ingredients in these Pumpkin Pie Greek Yogurt Pancakes?

This recipe takes your basic pancake mix and elevates it with pumpkin pie spice and Greek yogurt. Ingredients are minimal, as long as you’ve got the Fall classics on hand.

ingredients required to make the pumpkin pie greek yogurt pancakes.
mixing the wet ingredients together in a glass bowl for the pumpkin pie pancakes.
pancake mix and dry ingredients mixing into the wet ingredients for the pancakes.
mixed together pancake batter for the pumpkin pie greek yogurt pancakes.
cooking pancakes on a large nonstick pan.
pumpkin pie greek yogurt pancakes stacked on a plate.
pouring syrup on the pumpkin pie greek yogurt pancakes.
whipped cream on top of pumpkin pie pancakes.

This recipe makes 7-8 small-ish size pancakes and would be super easy to double. Pancake snacks, anyone? One of these orange babies brags 8.4 grams of protein. I love it. All thanks to greek yogurt and Kodiak Cakes. If you spot the mix at Costco you should certainly put it in your cart!

How to store leftover Pumpkin Pie Greek Yogurt Pancakes:

Store leftovers in an airtight container with lid or reusable food storage bag for up to 4 days.

How to reheat Pumpkin Pie Greek Yogurt Pancakes:

I love to eat these leftover pancakes cold directly from the fridge – they taste like pumpkin pie! If you want to reheat, I recommend heating in the microwave for 30 seconds, or in a nonstick pan with some oil or butter.

How to freeze Pumpkin Pie Greek Yogurt Pancakes:

Freeze leftovers on a sheet pan for 4-6 hours and then transfer to a freezer safe bag for long term storage. Enjoy within 3-4 months for best quality.

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe
Pumpkin pie greek yogurt pancakes on a plate with whipped cream on top.
3.9 from 7 reviews

Pumpkin Pie Greek Yogurt Pancakes

Yield: 8 pancakes 1x
Print Save Rate it
Prep: 5 minutesCook: 25 minutesTotal: 30 minutes

Pumpkin Pie Greek Yogurt Pancakes: Moist and delightful Fall breakfast treat! These pancakes use a bit of pumpkin puree and pie spice for flavor, with the Greek yogurt adding protein and thickness. Delicious and make-ahead friendly!

Units:
Scale:

Ingredients

  • 1 cup canned pumpkin puree (not pie filling)
  • 1/2 cup plain greek yogurt
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/2 to 3/4 cup milk (depending on your desired consistency)

Instructions

  1. In a large bowl, mix pumpkin and greek yogurt until just combined.
  2. Whisk eggs. Add eggs and vanilla to pumpkin mixture. Stir until just combined.
  3. Add Kodiak Cakes mix, pumpkin pie spice, cinnamon and salt to mixture. Add 1/3 cup milk to batter and mix. Depending on how thick you like your pancakes, add small amounts of additional milk until pancake batter is your preferred thickness. I used 1/2 cup milk for slightly thicker pancakes. Stir until completely mixed.
  4. Heat a large skillet (or griddle) over medium heat. Coat with non-stick cooking spray and wait 2-3 minutes for the pan to heat up.
  5. Spoon approximately 1/3 cup of batter on to skillet. I cooked the pancakes two at a time so they would not touch in the pan.
  6. Let the pancakes cook for approximately 3-4 minutes. Flip pancakes when bubbles form on the surface and do not fill with batter. Cook for another 2-3 minutes, checking the bottom for golden brown color.
  7. Repeat until your batter is gone, spraying the pan between each set of pancakes.

Notes

For evenly portioned pancakes, I used a 2/3 measuring cup to scoop my pancake batter. Fill it half-ish full and cook evenly for pancakes similar to the ones pictured.

If you’re meal prepping these for later, store in a freezer safe food storage bag. When you’re ready to eat them, either pull them out of the freezer the night before to eat them cold on the go. Or re-heat in the toaster or microwave when you need them!

Nutrition Information

  • Serving Size: 2 pancakes
  • Calories: 266
  • Fat: 7.8g
  • Carbohydrates: 31.8g
  • Protein: 16.8g
© Author: Danielle
Cuisine: American Method: Stovetop
Pumpkin pie greek yogurt pancakes on a plate with whipped cream on top.

Did You Make This?

I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!

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About Danielle

Hi, I’m Danielle! My passion for meal planning was born from a desire to save money and reduce food waste, and I want to share it with you! Besides cooking and photography, I absolutely love my cats & dog, growing food in my yard, and cheesy sandwiches! Read More...

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  1. Sarah says

    Posted on 8/7/21 at 7:30 am

    Can these be cooked as a waffle?

    Reply
    • Danielle says

      Posted on 8/9/21 at 8:01 am

      Hi Sarah – I’ve never tried cooking these as waffles before, but I think if you’re using Pancake & Waffle mix, then it should work. Be sure to spray with plenty of non-stick cooking spray if you do! Let me know how it goes! -Danielle

      Reply
  2. Krista says

    Posted on 8/20/21 at 8:58 am

    Yummm!! These were soft, fluffy and delicious. I more than doubled the amount of cinnamon, pumpkin pie spice and vanilla, but I really like those flavors to shine. Thank you for a delightful recipe that helps me reach my protein goals!






    Reply
    • Danielle says

      Posted on 8/23/21 at 12:24 pm

      Hi Krista – Thank you for your kind review and rating!! It means a lot to me! I’m so happy you liked this recipe. I love that you added more spices to fit your taste preferences. Thank you again for taking the time to share your review. I appreciate it so much! -Danielle

      Reply
  3. Kathleen says

    Posted on 2/10/23 at 5:30 am

    Umm better than expected!!! Very tasty, moist improvement to kodiak mix. Split the recipe in half in case they weren’t great. If making again tomorrow morning, can I just refrigerate the rest of my batter rather than freeze?






    Reply
    • Danielle says

      Posted on 2/10/23 at 9:36 am

      Hey Kathleen – Oh I’m so glad to hear this! Honestly this has been on my list to retest when I have the time, since there were some negative reviews. But I’m really happy to hear these worked out for you. Thank you so much for this feedback!! I appreciate it very much 🙂 -Danielle

      Reply
  4. Cat says

    Posted on 3/6/23 at 8:12 am

    I am currently on Weight Watchers and came upon your recipe. I added a scoop of PEScience Snickerdoodle protein powder to the batter and used 3/4 cup of Unsweetened Almond milk. I used 1/3 c batter per pancake. It made 12 beautiful delicious pancakes. Using my recipe builder it came to 1 smart point each!! I put some in the freezer for my meal prep and left one in fridge. Just ate it and it was still amazing. Thanks for sharing!!






    Reply
    • Danielle says

      Posted on 3/8/23 at 2:26 pm

      Hi Cat – I’m thrilled to hear this! So glad you enjoyed these pancakes. This is such wonderful feedback, thank you! It’s super helpful for myself and other readers. I appreciate you taking the time to leave a comment and rating! -Danielle

      Reply
  5. Cat says

    Posted on 4/1/23 at 9:20 am

    I just made this recipe as waffles. I already left a review for the pancake version, which I commented how I love! I used a little over 1/2 cup batter per waffle. It made 6 nice ones! I also add 1 scoop of PEScience snickerdoodle protein powder to the batter. They are my meal prep for next week!!






    Reply
    • Danielle says

      Posted on 4/1/23 at 10:07 am

      Adding snickerdoodle protein powder sounds like it would go perfectly!! And I’m so happy to know they worked for you as waffles. Thank you so much for sharing your awesome feedback. I appreciate it so much!! -Danielle

      Reply
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