Buy Now → 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!
Pumpkin Pie Greek Yogurt Pancakes
Yield: 8 pancakes 1x
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
- 2 large eggs
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup plain greek yogurt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 3/4 cup milk of choice (plus extra if needed)
Instructions
- Mix wet ingredients: In a large bowl, whisk the eggs together. Add the pumpkin puree, greek yogurt and vanilla, and mix until just combined.
- Add dry ingredients: Add Kodiak Cakes mix, pumpkin pie spice, cinnamon and salt to mixture and stir until just combined. Add the milk to the batter and stir until combined. The batter tends to thicken up between batches, so feel free to add a little more milk if the batter becomes too thick.
- Cook the pancakes: Heat a large skillet (or griddle) 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. 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.
- Flip & repeat: Flip pancakes when 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 until the pancake batter is gone, spraying the pan between each set of pancakes.Â
- Serve & store: Serve pancakes topped with with peanut butter, maple syrup, berries, whipped cream, any toppings you’d like! Store leftover pancakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 3-4 months.
Notes
If you’re meal prepping these for the freezer, 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 reheat in the toaster or microwave when you need them!
Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: 2 pancakes
- Calories: 266
- Fat: 7.8g
- Carbohydrates: 31.8g
- Protein: 16.8g
Find it online: https://projectmealplan.com/pumpkin-pie-greek-yogurt-pancakes/