These easy pumpkin pancakes use reduced pumpkin puree for an intensely pumpkin-forward flavor and a super moist texture. Yogurt and pumpkin puree helps make these not-too-sweet pancakes naturally high in protein and fiber.

I find many pumpkin pancakes lacking a bit in actual pumpkin and spice flavor and I set out to change that with this recipe. Similar to my streusel pumpkin bread, these pancakes don’t shy away from spices. You’ll use a full 2 teaspoons of cinnamon and a cup of pumpkin puree that gets reduced for flavorful pancakes that really taste like pumpkin! Yogurt and pumpkin puree help make these pancakes naturally slightly higher in protein and fiber.

How I developed this recipe

I roughly used my no-buttermilk pancakes as the ratios starting point for this recipe. Over the course of 5 different trials, I made the following changes:

Swapped the milk for a lesser amount of yogurt to increase the protein.
Doubled the baking powder for more lift since the pumpkin adds quite a bit of body and moisture.
Tried the pancakes first with plain pumpkin puree, then tried adding reduced puree. I tried adding 1/2 cup, 2/3 cup, and finally settled on 1 cup of puree that gets reduced down.
Played with the mix of spices, finally settling on a little over 3 full teaspoons of spices.
Reduced the fat since the pumpkin adds so much moisture.
Increased the sugar slightly.

The result were my dream pumpkin pancakes–pancakes that are not too sweet and absolutely bursting with pumpkin spice flavor. They’re so moist and delicious topped with syrup, more yogurt, and candied walnuts for crunch!

Ingredients

Pumpkin puree: Unsweetened, plain pumpkin puree gets reduced down with spices for the strongest pumpkin flavor. This recipe will only use up about half a can of pumpkin. You can either double the batch or use the extra puree to make this mini sheet cake, these cottage cheese pumpkin pancakes or this cottage cheese pumpkin cheesecake.
Spices: Instead of individually adding cinnamon, ginger, nutmeg and cloves, you can try substituting 1 tbsp pumpkin pie spice for ease.
Brown sugar: Either light or dark brown sugar will work here. You can even use granulated sugar if that’s all you have on hand. These pancakes aren’t very sweet (to account for sweet toppings), so feel free to increase the sugar slightly if you prefer a sweeter pancake. Honey or maple syrup will also work.
Plain Greek yogurt: Lowfat plain Greek yogurt or a plain runny yogurt works well here (but full-fat or fat-free yogurt will also work). If you use a thicker Greek yogurt, you may need to add an extra tbsp of water to get the batter to a pourable consistency; if you use a runny plain yogurt, you can reduce the water slightly.
Neutral oil: Any flavorless oil like avocado or vegetable oil will work here. If you prefer, you can substitute melted, cooled butter instead. I generally prefer using oil in my pancake batter for ease since I find cooking the pancakes in butter imparts a nice buttery flavor.
Water or milk: You’ll use a small amount of either milk or water to thin out the batter to a pourable consistency–any kind of milk will work.
Candied walnuts: These are optional, but I love them as a topping for these pancakes.

How to make these pumpkin pancakes

Step 1: Add the pumpkin and spices to a pan and cook over medium heat for about 3 minutes, stirring often.

Step 2: Once the pumpkin is darkened and reduced by about 1/3 (85g), it’s done! Add the reduced puree to a mixing bowl and rinse out the pan.

Step 3: In the same mixing bowl with the reduced puree, whisk together the yogurt, egg, brown sugar, oil, water, baking powder, baking soda and salt.

Step 4: Fold in the flour until just combined–the batter should be slightly lumpy and thick but pourable.

Step 5: Melt butter in a large skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 1-2 minutes until the bottom is golden, the top is matte and a few bubbles are popping to the surface.

Step 6: Flip pancakes and cook for another minute. Add a splash of water to the pan, cover and steam until water has evaporated (another minute or two). Serve warm!

Storage and reheating

Any leftover pancakes keep well in an airtight container in the fridge for at least 4 days.

My favorite way to reheat pancakes is in a toaster or toaster oven to get crispy edges and a fluffy interior. However, you can also microwave these for ~30 seconds or reheat them in a pan.

A stack of pumpkin pancakes topped with yogurt and candied walnuts.

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Pumpkin Pancakes

These thick and moist pumpkin pancakes incorporate reduced pumpkin puree and a generous amount of spices for a pumpkin-forward flavor. Yogurt and pumpkin puree help make these naturally higher in protein and fiber for a cozy fall breakfast!

Prep Time 15

Cook Time 15

Servings pancakes

Author Erika Kwee

Ingredients

1 cup (240 g) pumpkin puree
2 tsp cinnamon
1 tsp powdered ginger
1/4 tsp nutmeg
pinch of cloves
3/4 cup (170 g) cup plain Greek yogurt any fat content
1 (50 g) large egg
3 tbsp (40 g) brown sugar light or dark brown
2 tbsp (25 g) neutral oil
2 tbsp (28 g) water or milk
1.5 tsp baking powder
3/4 tsp baking soda
1/4 tsp kosher salt
1 1/4 cups (150 g) all-purpose flour
Butter, for cooking the pancakes
Yogurt, whipped cream and candied walnuts for topping, optional

Instructions

In a medium pan, combine 1 cup (240 g) pumpkin puree, 2 tsp cinnamon, 1 tsp powdered ginger, 1/4 tsp nutmeg and pinch of cloves. Cook over medium heat for 3-5 minutes, stirring often, until darkened and reduced by about 1/3 (around 85g if you want to measure).
Add reduced puree to a mixing bowl. Add 3/4 cup (170 g) cup plain Greek yogurt, 1 (50 g) large egg, 3 tbsp (40 g) brown sugar, 2 tbsp (25 g) neutral oil, 2 tbsp (28 g) water or milk, 1.5 tsp baking powder, 3/4 tsp baking soda and 1/4 tsp kosher salt and whisk to combine.
Lastly, fold in 1 1/4 cups (150 g) all-purpose flour until just combined–the batter should be slightly lumpy and thick but still pourable. If needed, add an additional tbsp of water to loosen the batter.
Set a large skillet over medium heat. Once hot, let a knob of butter melt until sizzling. Scoop 1/4 cup batter into the pan per pancake, leaving an inch or two of space between each. Cook for 1-2 minutes until the bottom is golden, the top is matte and a few bubbles are popping to the surface.
Flip each pancake and cook for another minute. Then add a splash of water to the pan, cover and steam until water has evaporated (about another minute or two). Serve pancakes warm with more yogurt, maple syrup and candied walnuts if desired!