I am crazy about pumpkin pie, but I pretty much only have it two times a year – at Thanksgiving and Christmas. It’s not at all at a hard pie to make, but it just seems like a holiday pie to me! That said, I LOVE making other pumpkin recipes all year long, but since I ate pretty much whatever I wanted from the time the plane took off for our girls’ trip in Nashville in mid-October until Thanksgiving, I was wanting something I could eat that seemed indulgent – but would allow my pants to continue to fit by Christmas.
I decided to see if Tracy’s Greek Yogurt Pancakes could become pumpkin-spiced, and I SO happy with the result. Paired with your favorite syrup, these have just the right amount of pumpkin and not-at-all-secret spices to make you feel like you’re having a serious dessert. These are definitely going on our Christmas morning menu – and a few other days in between, I’m sure, since my 5 year old has requested them several times, even though the recipe has only existed for about a week! Hope you and yours enjoy them as much as we do. ~Robin
Ingredients:
- 2 c. plain nonfat Greek yogurt
- 1 c. pumpkin puree
- 1 c. all-purpose flour
- 2 tsp. baking soda
- ¾ tsp. ground cinnamon
- ¾ tsp. ground ginger
- ½ tsp. (or very slightly more) ground nutmeg
- ¼ c. plus 1 T. sugar
- 1 tsp. salt
- 4 eggs, slightly beaten
- 1 tsp. vanilla
Instructions:
- Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.
- Combine eggs and vanilla. Add to yogurt mixture and mix until well combined.
- Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.
WW Freestyle Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point.
Pumpkin Spice Greek Yogurt Pancakes
Ingredients
Ingredients:
- ~2 c. plain nonfat Greek yogurt
- ~1 c. pumpkin puree
- ~1 c. all-purpose flour
- ~2 tsp. baking soda
- ~¾ tsp. ground cinnamon
- ~¾ tsp. ground ginger
- ~½ tsp. (or very slightly more) ground nutmeg
- ~¼ c. plus 1 T. sugar
- ~1 tsp. salt
- ~4 eggs, slightly beaten
- ~1 tsp. vanilla
Instructions
- Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.
- In a separate bowl, lightly beat eggs, then add vanilla. Add eggs/vanilla to yogurt mixture and mix until well combined.
- Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.
Notes
WW Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point.
this my be a silly question, but did you use to scoop the batter to make 5″ pancakes
I use a large Pyrex bowl with a spout to mix mine and just eyeball it — I pour directly from the bowl to about a 4 inch circle, and it spreads to about 5 inches. I sometimes gently tilt the pan to make sure it spreads evenly if it’s going one direction more than another a bit so I get nice round pancakes. 🙂 -Robin
Can these be frozen?
Judy, we haven’t tried freezing them but our regular Greek Yogurt Pancakes freeze well with wax paper sheets between them so I think these probably would do okay as well.
How many calories are in each 5in pancake?
Nancy, I’m sorry but we aren’t sure. We are all WW point counters. An app such as My Fitness Pal would help you calculate calories per serving.