if you loved my double viral healthy greek yogurt pancakes, just wait until you try this cozy fall spin — healthy pumpkin spice greek yogurt pancakes!
they’ve got that same fluffy, custardy texture you know and love, but with a hint of pumpkin and warm spices that make every bite feel like autumn in a stack.
these pancakes are the definition of comfort meets nutrition.
they’re made with wholesome ingredients like gluten-free 1:1 flour, greek yogurt, real pumpkin purée, and just a touch of maple syrup.
every bite is slightly tangy from the yogurt, perfectly spiced with cinnamon and nutmeg, and incredibly soft thanks to the yogurt-pumpkin combo.
it’s the kind of breakfast that feels indulgent but secretly packs amazing protein and balance.

the taste + texture
these pancakes are pillowy, moist, and fluffy, the kind that almost melt in your mouth but still have that golden crisp edge from the skillet.
the pumpkin adds a touch of natural sweetness and richness without weighing them down. paired with the greek yogurt, they stay thick, airy, and tender all at once.
packed with protein
one of the best parts about these pancakes is how satisfying they are.
thanks to the greek yogurt and eggs, they’ve got around 16g of protein per serving (1/3 of the batch), which keeps you full and energized all morning.
it’s the perfect balance of carbs, protein, and healthy fats — no mid-morning crash here.
amazing ingredients
this simple ingredient list keeps everything clean and nourishing:
- gluten-free 1:1 flour for a soft, fluffy base
- greek yogurt for protein, moisture, and that signature tang
- real pumpkin purée for extra fiber and nutrients
- pumpkin pie spice for warmth and flavor
- a touch of maple syrup for natural sweetness
- butter or coconut oil for richness and golden edges
each ingredient works together to create the dreamiest pancake stack that still feels light and wholesome.

the secret: cook with the lid on
this is the ultimate pancake tip.
covering your skillet while they cook traps in steam, which helps the pancakes rise higher and stay fluffy inside while still getting perfectly golden on the outside.
it’s how you achieve that bakery-style thickness without adding extra flour or overmixing the batter.
tips + tricks
- don’t overmix. gently fold wet and dry ingredients together to keep them tender.
- let the batter rest for 5 minutes before cooking — it gives the flour time to hydrate and leads to fluffier pancakes.
- keep heat on medium-low so they cook evenly inside. pumpkin can make batter thicker, so slower cooking is key.
- use a lid to steam them to perfection.
topping ideas
go classic with pure maple syrup, or add extra protein and creaminess with:
- a dollop of greek yogurt or whipped cottage cheese
- almond or pecan butter drizzle
- pecans or walnuts with cinnamon, almond flour and maple syrup
- sliced bananas or sautéed apples
- a sprinkle of cinnamon or coconut sugar on top

storage
store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. just reheat them in a toaster or skillet and they taste freshly made — no sogginess at all.
if you love Healthy Pumpkin Spice Greek Yogurt Pancakes, then try these other recipes from upbeetandkaleingitblog!
Lightened Up Gluten Free Pumpkin Whoopie Pies
Obsession-Worthy Gluten-Free Pumpkin Banana Bread
No Bake Healthy Autumn Bliss Cheesecake
Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!)
Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies
No Bake Swiss Rolls (Plant-Based!)
Nourishing Banana Date Cobbler With Homemade Ice Cream
YiaYia’s Loukomades (But Make Them Gluten-Free)!
Homemade Banana Protein Ice Cream Sandwiches (Vegan & Gluten-Free)
Gluten-Free Peanut Butter Chocolate Chip Brookies
The Best Healthier Gluten-Free Chocolate Cake

are you going to make Healthy Pumpkin Spice Greek Yogurt Pancakes?!
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Healthy Pumpkin Spice Greek Yogurt Pancakes
Recipe by MaryCourse: Breakfast, Pancakes3
servings15
minutes4
minutes343
kcalAPPROXIMATE MACROS per serving (makes 6 large pancakes, serving size 2)
calories: 343 kcal
protein: 16 g
carbs: 39 g
fat: 13 g
fiber: 4 g
sugar: 8 g
Ingredients
1 cup gluten-free 1:1 baking flour (with xanthan gum or add ¼ tsp if not)
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
2 large eggs
¾ cup plain greek yogurt (dairy-free or regular)
⅓ cup pumpkin purée (not pumpkin pie filling)
¼ cup milk of choice (add 1 extra tbsp if batter is very thick)
2 tbsp melted butter or coconut oil (or neutral oil)
½ tbsp vanilla paste or extract
1–2 tbsp maple syrup (optional, for sweetness)
Directions
- in a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
- in a separate bowl, whisk eggs, greek yogurt, pumpkin purée, milk, melted butter, vanilla, and maple syrup until smooth.
- pour the wet ingredients into the dry and gently stir until just combined. the batter should be thick but scoopable — not runny.
- heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
- pour ¼ cup batter per pancake and cook 2–3 minutes per side with the pan lid on, until golden and cooked through. lower heat slightly if browning too fast.
- serve warm with maple syrup, nut butter, or yogurt on top.


