Healthy Pumpkin Spice Greek Yogurt Pancakes
APPROXIMATE MACROS per serving (makes 6 large pancakes, serving size 2)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e 343 kcalu003cbru003eu003cstrongu003eprotein:u003c/strongu003e 16 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 39 gu003cbru003eu003cstrongu003efat:u003c/strongu003e 13 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e 4 gu003cbru003eu003cstrongu003esugar:u003c/strongu003e 8 g
Servings 3 servings
Calories 343kcal
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)
Instructions
- 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.