Fall is in the air! Time for a fall-inspired breakfast! One of our family favorites!
Pumpkin Greek Yogurt Pancakes with Chocolate Chips
Pumpkin Greek Yogurt Pancakes with Chocolate Chips
- 1.5 Cups Greek Yogurt
- 2 Eggs
- 1 Cup Pumpkin
- 2 tsp Vanilla Extract
- 1 Cup Flour (I used 1/2 white, 1/2 wheat)
- 1 tsp Cinnamon *
- 1/4 tsp nutmeg *
- 2 tsp Baking Soda
- Optional: 1/2-3/4 Cup Chocolate Chips (mini works best)
- Optional: 1 tbsp sugar or 2 tbsp raw honey
*You can sub the cinnamon and nutmeg for 2 tsp Pumpkin Pie Spice
Since one of the kids had a friend sleep over, I modified my recipe by using some white flour and sugar in the batter, which I normally would not have added.
Place the yogurt, eggs, pumpkin and vanilla in a large bowl and mix well. Then add the dry ingredients and fold in until well blended.
(You may have noticed that I dumped all the ingredients in the bowl. That works too.)
Now you can add your chocolate chips.
Heat a greased griddle or large frying pan and make your pancakes. I use a 1/4 measuring cup to dispense the batter onto my pan. This way, they remain relatively the same size. Once the pancake begins to bubble or the end dry, flip and cook a couple of more minutes until cooked through.
They were so tasty and I didn’t think they needed any maple syrup at all, but the kids had some anyway. Since this made more than we needed, I was able to freeze the remaining pancakes, which we’ve already had this morning. I just defrosted them in the microwave and warmed in a skillet. You could also defrost them in the fridge overnight and heat in the morning.
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