Pumpkin Yogurt Pancakes

Name: Pumpkin Yogurt Pancakes
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 4
Ingredients: 1/2 cup (120 g) canned pumpkin puree; 1/2 cup (120 g) plain nonfat Greek yogurt; 1 1/2 cups (180 g) all-purpose flour; 1/2 cup (122 g) 2% milk; 1 large egg (50 g without shell); 2 tbsp (40 g) maple syrup, divided; 2 tsp (8 g) baking powder; 1 tsp (2.6 g) ground cinnamon; 1 tbsp (14 g) unsalted butter, for the pan; 1/4 tsp (1.5 g) table salt

Breakfast · 31 min · Makes 12 small pancakes: 3 per serving

Pumpkin Yogurt Pancakes. Made with 1/2 cup (120 g) canned pumpkin puree; 1/2 cup (120 g) plain nonfat Greek yogurt; 1 1/2 cups (180 g) all-purpose flour. Makes 12 small pancakes: 3 per serving. Total time: 31 minutes.

Cool and refrigerate within 2 hours. Keep covered at 40°F or colder for up to 4 days. Reheat in short microwave bursts until the centers reach 165°F. Let stand briefly before serving.

Prep: 10 min · Cook: 21 min

Jump to ingredients and method

Pumpkin Yogurt Pancakes: a batch for breakfast. Finished dish with Validus title and linen mark.

Measured ingredients for Pumpkin Yogurt Pancakes, with American measures and gram weights.

3 complete cooking stages for Pumpkin Yogurt Pancakes, including timings, heat settings and doneness cues.

Storage, reheating, substitution and prep-ahead notes for Pumpkin Yogurt Pancakes.

Ingredients

1/2 cup (120 g) canned pumpkin puree
1/2 cup (120 g) plain nonfat Greek yogurt
1 1/2 cups (180 g) all-purpose flour
1/2 cup (122 g) 2% milk
1 large egg (50 g without shell)
2 tbsp (40 g) maple syrup, divided
2 tsp (8 g) baking powder
1 tsp (2.6 g) ground cinnamon
1 tbsp (14 g) unsalted butter, for the pan
1/4 tsp (1.5 g) table salt

Method

Mix flour, baking powder, cinnamon and salt. Whisk pumpkin, yogurt, milk, egg and 1 tbsp syrup; fold into dry mixture.
Grease heated skillet with measured butter. Cook twelve 1/4-cup pancakes in batches, 2 to 3 minutes per side, using remaining butter.
Serve three pancakes each. Share the remaining 1 tbsp syrup among four portions.

Why it works

Pumpkin and yogurt make a thick batter. Medium-low heat gives the centers time to set before the surfaces darken.

Substitutions: Use plain low-fat Greek yogurt at the same measured weight. Texture and estimated nutrition will change.

Prep ahead: Cool pancakes in a single layer before packing portions. Store the maple syrup separately.

Cooking note: Use plain pumpkin puree, not sweetened pie filling; keep the flour and pumpkin weights as written.

Estimated nutrition

Per serving, based on 4 servings. Values are estimates.

Nutrient	Per serving	Whole recipe
calories	278.55 calories	1114.18 calories
protein g	10.67 g	42.69 g
total carbs g	47.11 g	188.45 g
total fat g	5.29 g	21.15 g
saturated fat g	2.69 g	10.77 g
dietary fiber g	2.43 g	9.74 g
total sugars g	9.74 g	38.94 g
sodium mg	350.14 mg	1400.55 mg

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