High Protein Pumpkin Pancakes

These high-protein pumpkin pancakes are fluffy, spiced, and made with Greek yogurt for a healthy fall breakfast.

Easy

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Whisk together Greek yogurt, eggs, pumpkin puree, and spices, then fold in dry ingredients and milk. Cook on a buttered skillet over medium heat until golden brown on both sides. Each pancake is packed with protein and autumn flavor.

Directions

In a bowl, combine Greek yogurt, eggs, pumpkin puree, vanilla extract, pumpkin pie spice, and sugar. Stir until the mixture is smooth and uniform.

Gently fold in the flour, salt, and baking powder until just combined. Then add the milk and mix until the batter is smooth.

Set a large nonstick skillet or griddle over medium heat and add a bit of oil or butter to coat the surface.

Drop large spoonfuls of batter onto the hot pan, forming pancakes about 3 to 4 inches wide. Cook for roughly 3 minutes until the bottom is golden and the edges set, then flip. Continue cooking for another 2 to 3 minutes until both sides are golden and the pancake is cooked through.