Okay, so listen—I first tried these Pumpkin Greek Yogurt Pancakes on a chilly Sunday morning when I’d run out of milk and eggs but had a rogue can of pumpkin staring me down. Ever have a kitchen moment where you just start throwing stuff in a bowl and hope something edible comes out? (Guilty.) My little one still talks about the time I accidentally doubled the pumpkin… turned out more like a doughy pie than pancakes, but honestly, we still high-fived and finished the lot. Since then, they’ve sort of become the sleepy Saturday tradition that gets us all out of bed, especially when it’s raining and everyone’s shuffling around in socks they knitted during lockdown. Anyway, enough babble, here’s the recipe I land on most times—give or take a mishap or two.

Why You’ll Love This (and Maybe Roll Your Eyes Once)

I make these when it’s the tail end of pumpkin season, or when I just want my house to smell like a chai candle exploded (in a good way). My family goes crazy for them because they don’t taste like health food, but secretly—thanks to Greek yogurt—there’s actually protein in there. Huge win. Plus, they’re that rare cozy breakfast where everything goes in one bowl, so you’re not left with Mount Dishmore in the sink. Oh—and if you’re wondering: yes, I’ve burned a batch while distracted by a neighbor’s dog doing something hilarious outside. It happens to the best (slightly nosy) of us.

What You’ll Need (Substitutions? Always!)

3/4 cup pumpkin puree (I’ve used butternut squash puree in a pinch—works fine, honestly!)
3/4 cup plain Greek yogurt (full-fat for life, but 2% does the trick; sometimes I snag whatever is on sale—I won’t tell if you don’t)
2 large eggs (‘Room temp’ is written everywhere, but I forget half the time and haven’t noticed a difference…)
1 tablespoon melted butter (or coconut oil, but my husband swears he notices. I don’t.)
2 tablespoons brown sugar (maple syrup, honey, whatever is lurking in the cupboard)
1 teaspoon pure vanilla extract
1 cup all-purpose flour (good old plain flour—gluten-free blend works, but they’re a touch crumblier. My gluten-sensitive cousin approves, though!)
1 teaspoon baking powder
1/2 teaspoon baking soda
Scant 1/2 teaspoon salt (a generous pinch is fine)
1 teaspoon cinnamon
1/4 teaspoon nutmeg (or pumpkin pie spice if you’re American—in the UK, we just wing it with mixed spice)
Milk – a splash or two, as needed (sometimes none, sometimes ‘til it looks like thick cake batter)

Let’s Get These Pancakes Going!

Whisk together the pumpkin puree, Greek yogurt, eggs, melted butter, brown sugar, and vanilla in a big bowl. This is the step my daughter usually wants to take over, and by “take over,” I mean lick the spatula.
Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Frankly, I often skip the sifting and just give it a quick stir—pretty sure the pancake police won’t come knocking.
Stir the dry into the wet, just until combined. Don’t go nuts here or you’ll get chewy pancakes, and that’s just not cricket (as my gran says). It’ll look lumpy, almost worrying—but that’s exactly how you want it.
If it seems dry and stubborn, splash in a bit of milk. I’d say up to 1/4 cup, but honestly, I eyeball it most mornings.
Heat your favorite nonstick pan or griddle (I don’t have a griddle! Shocker). Medium heat is best—go higher and they brown before cooking through. Grease lightly with oil or butter.
Spoon out the batter—maybe a generous 1/4 cup per pancake. Don’t crowd the pan. Wait for those classic pancake bubbles before flipping (you know the ones—it’s basically your pancake’s way of waving at you). Flip and cook another minute or two. First batch is usually the ‘sacrifice batch’—I just eat it while cooking the rest.
Stack ‘em up. Or not. Sometimes I just eat the first one plain, leaning on the counter. Who needs plates before noon?

Things I Wish I’d Known: Notes

If the first pancake is a disaster, it just means your pan wasn’t ready. Wait a minute, try again, and you’re golden.
Don’t linger with the batter—let it rest 5 min max, or it gets too thick. Learned this one the gooey way!
The cinnamon is important. Once, I skipped it… bland city.
If you want really sweet pancakes, double the sugar. Or just serve more syrup. (No judgement.)

Wild (and Sometimes Weird) Variations I’ve Tried

Chucked in chocolate chips. Absolute winner—highly recommend.
Subbed mashed banana for the pumpkin—definitely edible, but honestly a totally different vibe. Maybe save for another brunch.
Tried adding spinach for color—don’t. Unless you like green pancakes that taste faintly of salad.
Mixed in pecan chunks or walnuts: gives ‘em a nice crunch if that’s your jam.

Do You Really Need Fancy Pancake Tools?

I use a basic frying pan—none of those electric griddles. If you lack a whisk, a fork and a strong wrist work fine—builds character. No sifter? Shake your flour in a jar or just live dangerously. Pancake flipping… eh, a fish slice or any spatula works. I once used a cake server in desperation. It was a bit daft but got the job done.

Keeping Pancakes Fresh (Not That They Last Here…)

To be honest, homemade pancakes rarely last more than a day at my house. But if yours somehow do, let them cool a bit, then stash in a sealed container in the fridge—good for 2 or 3 days. They’ll soften up, but I think the flavor deepens. Reheat in the toaster (if they’ll fit) or microwave for 20-30 seconds.

My Favorite Ways to Serve Them

I’m pretty devoted to a slab of salted butter melting on top, with a heavy pour of maple syrup—sometimes a dollop of Greek yogurt on top because, why not? My other half insists on toasted pecans. And if you want inspo, check out Smitten Kitchen’s pancake toppings; the honeyed fruit one is gorgeous. Oh, and leftover pancakes make a mean school snack stuffed with almond butter.

What I’ve Learned the Hard Way (Pro Tips… Sort Of)

Don’t rush the griddle preheat—I once minced straight past that, raw-inside pancakes all around (the bin ate well that day).
Mix ingredients only until just combined—over-mixed batter gets tough. If you see little pockets of flour, that’s fine.
Actually, I find it works better if you don’t try to make them too big; smaller pancakes flip easier.

Real Questions I’ve Actually Gotten (FAQs)

Can I freeze them? Yup! I stack ‘em with a bit of parchment between, pop in a zip bag, and they’re good for a month. Just reheat straight from frozen. Though honestly, if you’re anything like me, you’ll eat ‘em all before freeze time.
Is canned pumpkin OK? Mate, I use canned almost every time. If you go fresh, just make sure it’s not watery. Or, as King Arthur Baking says, strain it a bit for best results. But don’t stress.
Can I make them dairy-free? Probably! Use non-dairy yogurt and swap out the butter for coconut oil. Did it once with almond yogurt—worked a treat, though the flavor’s a tad tangy.
Do I really need all the spices? I mean… no law says you do, but the flavor isn’t the same. Cinnamon+nutmeg is my bare minimum. Add ginger or allspice if you wanna get fancy.
Help, my pancakes are too thick! Just thin the batter with more milk; it’s an easy fix. On second thought, fluffier can be good too, especially with a coffee on the side.

Oh, and not to go off on a total tangent, but one time I tried making these as waffle batter—pancakes are simply less fussy. Waffles stuck all over my iron for days! So, pancakes it is, and, well, that’s life.

Pumpkin Greek Yogurt Pancakes