Pumpkin Pie Greek Yogurt Pancakes

Spruce up your basic pancake mix with these Pumpkin Pie Greek Yogurt Pancakes! These pancakes use pumpkin puree and pie spice for flavor, with the Greek yogurt adding protein and thickness. Delicious and make-ahead friendly!

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.

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.

Here’s a little more information on each of the ingredients I used in this recipe, along with possible substitutions:

• eggs
• canned pumpkin puree
• plain greek yogurt
• vanilla extract
• pancake mix – Kodiak Cakes Power Cakes Flapjack & Waffle Mix
• pumpkin pie spice
• ground cinnamon
• salt
• milk –

How do you make Pumpkin Pie Greek Yogurt Pancakes?

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

If you have a favorite way of making pancakes – a favorite pan, griddle, spray, or method, feel free to use it! This is just what I do in my own kitchen.

Start by mixing up the wet ingredients in a large bowl. I like to whisk the eggs first, then add the rest of the wet ingredients (except the milk): Greek yogurt, pumpkin puree, and vanilla. I like to save adding in the milk until the very end, so I can control the consistency of the pancake batter.

Once the wet ingredients are combined, add the dry ingredients right on top. This include the pancake mix, pumpkin pie spice, cinnamon, and salt. Mix those in with a whisk or rubber spatula.

Finally, add in the milk. If the batter seems too thick, add another couple tablespoons of milk or so. You should have a uniform, slightly orange, pancake batter ready to go.

Heat a large nonstick skillet or griddle pan over medium heat (or medium low if your burners run hot). Coat the pan with non-stick cooking spray and wait 2-3 minutes for the pan to heat up. If you don’t have non-stick cooking spray, another option I love is ghee.

Spoon approximately 1/3 cup of batter onto the skillet for each pancake and spread it out into a small circle, about 4 inches across. Let the pancakes cook for approximately 3-4 minutes. Stay close and check often. Depending on the heat of your stovetop, they may cook a little faster or slower.

Flip pancakes when small bubbles form on the edges and do not fill with batter. After flipping, cook for another 2-3 minutes, checking the bottom for golden brown color. Repeat this process until the pancake batter is gone, spraying the pan between each set of pancakes.

Serve pancakes topped with with peanut butter, maple syrup, berries, whipped cream, any toppings you’d like! My favorite is to sprinkle a little extra cinnamon on top, along with whipped cream and syrup. The whipped cream really gives you the feeling of pumpkin pie!

Best tips for making these Pumpkin Pie Greek Yogurt Pancakes:

Here are my best tips for making these pancakes at home:

• Pay attention! I recommend staying near the stove when making pancakes – they cook relatively quickly so they’re easy to burn. If you find they’re burning too quickly, turn the heat down and continue.
• Don’t overmix the batter – this is why you should mix all of the wet ingredients before adding the dry.
• If needed, clean the pan between batches. If your butter is burning or you’ve got lots of crumbs, give the pan a wipe before adding more batter.

What brands of pancake mix do you recommend?

My favorite kind of pancake mix is Kodiak Cakes Flapjack & Waffle Mix. It’s incredibly versatile and useful in both sweet or savory applications.

However, any ‘just add water’ pancake mix will work for this recipe, with varying results in consistency depending on the brand.

What should you serve with these pancakes?

These pancakes are perfectly delicious on their own, cold from the fridge! If you’d like to serve them as part of a larger breakfast, I recommend some breakfast sausage or oven bacon on the side.

How do you meal prep this recipe?

Here are some ideas on how to meal prep this recipe at your house:

1. Prep for now & later: Prepare the recipe as written and enjoy a pancake or two now, while saving the rest for additional breakfasts in the next couple days. Since this recipe makes 8 pancakes, it’s easy to save a few for later!
2. Complete prep & portion: Prepare the recipe as written and portion the pancakes into containers with lids or freezer safe containers and store as noted below.

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 until steaming.

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.