Deliciously Healthy Pumpkin Greek Yogurt Pancakes You’ll Crave Every Fall

If you’re looking for a cozy, comforting breakfast that doesn’t compromise your health goals, these Pumpkin Greek Yogurt Pancakes are the perfect solution. Packed with fall flavor, naturally sweetened, and protein-rich thanks to Greek yogurt, this recipe is ideal for anyone following WW fall recipes, clean eating, or simply seeking a better-for-you version of a seasonal classic.

Whether you’re meal-prepping for the week, serving a weekend brunch, or looking for a festive weekday breakfast, these pancakes deliver everything you love about autumn—fluffy, warmly spiced, satisfying—and they’re lighter on calories, too.

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What Makes These Pumpkin Pancakes So Special?

Unlike traditional pancakes that often rely on butter, oil, and sugar, these get their richness and moisture from Greek yogurt and real pumpkin purée. The result? A protein-packed, low-calorie breakfast with all the fall flavor and none of the guilt. These pancakes are perfect for anyone searching for healthy pumpkin pancakes or WW pumpkin purée recipes that don’t taste like “diet food.”

For more wholesome breakfast options, you might also enjoy our Pumpkin Cottage Cheese Pancakes or Protein-Loaded Breakfast Hash Browns.

Why Use Greek Yogurt in Pancakes?

Greek yogurt adds a creamy, moist texture to pancakes while boosting the protein content. It’s a secret weapon for those who want pancakes that are satisfying without being heavy. The tangy flavor also complements the sweetness of the pumpkin beautifully. You’ll end up with a more balanced, flavorful result—similar to the effect it has in our Protein-Packed Cottage Cheese Egg Bakes.

Ingredients for Pumpkin Greek Yogurt Pancakes

To make 8 to 10 pancakes, you’ll need the following ingredients:

¾ cup canned pumpkin purée (not pumpkin pie mix)
½ cup plain Greek yogurt (non-fat or full-fat)
2 large eggs
⅓ cup milk (dairy or plant-based)
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
¾ cup whole wheat flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon pumpkin pie spice
Pinch of salt

Optional toppings include sliced bananas, chopped pecans, a drizzle of maple syrup, or even a scoop of your favorite yogurt.

How to Make Pumpkin Greek Yogurt Pancakes

In a large mixing bowl, whisk together the pumpkin purée, Greek yogurt, eggs, milk, maple syrup, and vanilla extract until smooth and creamy.

In a separate bowl, mix the whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually fold the dry mixture into the wet ingredients. Stir until just combined—don’t overmix.

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a touch of oil or cooking spray.

Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes on one side until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden brown and cooked through.

Serve warm with your favorite toppings.

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Kitchen Tools You’ll Need

To make this recipe effortlessly, gather the following:

Mixing bowls
Whisk
Measuring cups and spoons
Non-stick skillet or electric griddle
Spatula
Ladle or scoop

A large griddle is especially helpful if you’re cooking for a family or making a double batch for meal prep.

Healthy Pumpkin Pancake Tips

Don’t overmix the batter—this will help your pancakes stay fluffy.
Let the batter rest for 5 to 10 minutes to allow the ingredients to meld and improve texture.
Use full-fat Greek yogurt if you want extra richness, but non-fat works perfectly too.
Cook on medium heat to prevent the outside from burning before the inside is done.
Add a scoop of your favorite protein powder to increase protein content without altering taste too much.

If you’re looking for another balanced start to your day, try pairing these pancakes with our Cucumber Mint Agua Fresca or Cottage Cheese Wrap.

Perfect for Weight Watchers and Low-Calorie Diets

These Pumpkin Greek Yogurt Pancakes are perfect for those following Weight Watchers fall dinner recipes or anyone counting macros. With minimal added sugar, high protein, and whole grain flour, this breakfast option will keep you full longer without spiking your blood sugar.

They fit beautifully into WW tracking and can be easily adjusted depending on your points plan. For example, use unsweetened almond milk and non-fat Greek yogurt to lower points even more.

Looking for more low-point meals? Try our Sweet Potato Toast or No-Bake Pumpkin Energy Bites.

Recipe Variations and Swaps

There are countless ways to customize these pancakes:

Make it vegan by using plant-based yogurt and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Go gluten-free with almond flour or certified GF oat flour.
Add mini chocolate chips or chopped walnuts to the batter for extra texture.
Sweeten with mashed banana instead of maple syrup for a natural sugar alternative.
Make silver dollar-sized pancakes for little hands or brunch platters.

If you’re into fall baking, don’t miss our Pumpkin Magic Custard Cake or Pumpkin Scones for a sweet finish.

How to Serve Pumpkin Greek Yogurt Pancakes

These pancakes are incredibly versatile. Serve them stacked with a dollop of Greek yogurt and cinnamon, or go all out with maple syrup and a sprinkle of crushed pecans. They’re also delicious with Homemade Applesauce on top or served alongside Cucumber Dill Salad for a savory-sweet combo.

Hosting a brunch or Halloween breakfast? Add Ghost Fruit Skewers or Pumpkin Oatmeal Cream Pies to your table for festive variety.

How to Store and Reheat

Store cooked pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze pancakes between sheets of parchment paper in a zip-top bag for up to 2 months.

To reheat, pop them in the toaster or warm them gently in a skillet. Avoid microwaving if possible, as it may affect their texture.

Common Mistakes to Avoid

Overmixing the batter will make the pancakes tough.
Using cold ingredients can lead to uneven texture—room temperature is best.
Cooking at too high a heat may cause the outside to burn before the inside is cooked.
Not greasing the pan enough may cause the pancakes to stick or tear.

For more breakfast tips, check out our Toddler Breakfast Oatmeal Cookies or Coconut Cream Pie Overnight Oats.

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Frequently Asked Questions

Can I make the batter ahead of time?
Yes, store it covered in the fridge for up to 24 hours. Stir gently before using.

Can I use homemade pumpkin purée?
Absolutely. Just make sure it’s well-drained and smooth.

Can I double the recipe?
Yes, just make sure to use a large mixing bowl and griddle.

What type of Greek yogurt is best?
Plain, unsweetened works best—non-fat, low-fat, or full-fat depending on your preference.

Are these freezer friendly?
Yes! Freeze them in single layers and reheat as needed.

More WW Pumpkin Purée Recipes and Fall Weight Watchers Ideas

Looking to expand your WW fall menu? Try these:

Pumpkin Baked Oatmeal
Cream Cheese Pumpkin Bread
Pumpkin Sheet Cake with Cream Cheese Frosting
Sweet Potato Cinnamon Roll Cake
Pumpkin Fluff Dip

Each of these offers warm spices, comforting textures, and healthy ingredients that fit your goals.

Final Thoughts

These Pumpkin Greek Yogurt Pancakes are the perfect balance of nutrition and indulgence. They bring together the rich flavors of fall with smart ingredient swaps to create a breakfast that’s just as satisfying as it is healthy. Whether you’re following Weight Watchers, preparing for a holiday brunch, or just craving a cozy breakfast, this recipe is one you’ll want on repeat.

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