Pumpkin Spice Greek Yogurt Pancakes

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

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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 Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point. 

Pumpkin Spice Greek Yogurt Pancakes

Pumpkin Spice Greek Yogurt Pancakes

    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
  1. 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.
  2. In a separate bowl, lightly beat eggs, then add vanilla. Add eggs/vanilla to yogurt mixture and mix until well combined.
  3. 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 Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point.

https://foursistersdish.com/2018/12/03/pumpkinspicegreekyogurtpancakes/

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Greek Yogurt Pancakes

When trying to keep my family, and of course myself, eating anything that resembles healthy food, it seems that breakfast is one of the hardest meals to conquer. A person can only eat so many eggs and the variations I’ve tried of whole wheat, protein packed pancakes and other goodies have been met with less than enthusiastic reviews. Now that our friends at Weight Watchers have made nonfat Greek yogurt zero points on the new Freestyle program, I’ve re-invented my classic sour cream pancakes into a healthier breakfast option. My teenage sons didn’t even notice I’d changed the recipe. I’d say that’s a success! And they’re only 1 point each on Weight Watchers Freestyle! ~ Tracy

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Ingredients:

2 c. plain nonfat Greek yogurt

1 c. all-purpose flour

2 tsp. baking soda

1 tsp. salt

4 eggs, slightly beaten

½ c. low-fat milk (1%)

1 tsp. vanilla

Instructions:

Pour Greek yogurt into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt. Mix just until dry ingredients are incorporated into the yogurt.

Combine eggs, milk, and vanilla. Add to yogurt mixture and mix until well combined.

Cook in sprayed skillet or griddle pan until each side is golden brown. You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

Weight Watchers Info.: Makes 14 pancakes at approximately 5 in. diameter each. Each pancake is 1 SmartPoint on the new Freestyle plan.