These pumpkin pancakes are fluffy, savory, and packed with fall flavor. The mashed pumpkin gives them a soft, tender texture, and the garlic-herb yogurt on top adds a cool, creamy contrast. I love making these when I want something cozy but not too heavy. They’re great for brunch, lunch, or a light dinner.
What You’ll Need
For the pancakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup canned pumpkin purée
- 1 egg
- 3/4 cup milk
- 1 tablespoon olive oil (plus more for cooking)
For the herbed yogurt sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 garlic clove, finely grated
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill
- Salt and black pepper to taste
Why I Love This Recipe
I started making these pancakes on a whim one weekend when I had leftover pumpkin purée in the fridge and no sweet tooth that morning. They turned out to be one of the best things I’ve ever flipped on a skillet.
- Super soft and fluffy
- Packed with savory flavor
- The yogurt sauce is cool, garlicky, and herby
- They hold together well and reheat great
- Simple ingredients, fast to make
Servings and Time
Serves: 2–3 (makes about 6 pancakes)
Total Time: 25 minutes
Macros (per serving, approx. 1/3 of recipe)
- Calories: 280
- Protein: 10g
- Carbs: 28g
- Fat: 14g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Pumpkin purée brings moisture and natural starches, which make the pancakes soft and tender. Baking powder and baking soda work together to give rise and fluffiness. The egg binds everything, and a little olive oil keeps it rich without being heavy. The yogurt sauce balances the warmth of the pancakes with cool, acidic creaminess.
Common Mistakes
- Overmixing the batter: Makes pancakes tough. Mix until just combined.
- Pan too hot: Burns the outside before the inside cooks. Keep it medium.
- Using sweetened yogurt: Use plain Greek yogurt only for the sauce.
- Too much pumpkin: Makes the batter too wet and heavy. Stick to 1/2 cup.
What to Serve With
- Simple arugula salad with lemon and olive oil
- Roasted cherry tomatoes or sautéed spinach
- Soft-boiled eggs on the side
- A slice of toasted sourdough
FAQ
Can I use fresh pumpkin?
Yes, just steam or roast it first and mash until smooth.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I make the yogurt sauce ahead?
Yes, store it in the fridge for up to 3 days.
What if I don’t have fresh herbs?
You can use 1/2 teaspoon dried parsley and dill each instead.
Do these taste sweet?
Nope, they’re totally savory.
Pro Tips
- Let the batter rest 5 minutes before cooking for fluffier pancakes.
- Use a nonstick pan and just a touch of oil for golden edges.
- Don’t press down on the pancakes as they cook—let them rise naturally.
- Use a small ladle or 1/4 cup to keep the pancake size consistent.
- Top with extra fresh herbs and a crack of black pepper to finish.
Tools You’ll Need
- Mixing bowls
- Whisk
- Rubber spatula
- Nonstick skillet
- Measuring cups and spoons
- Small ladle or 1/4 cup measure
- Spatula for flipping
- Knife and small cutting board
Substitutions and Variations
- Dairy-free: Use plant-based milk and coconut yogurt
- Add-ins: Try chopped spinach or shredded cheese in the batter
- Spicier: Add a pinch of cayenne or chili flakes
- Lemon twist: Add lemon zest to the yogurt sauce for brightness
- More protein: Add hemp seeds or serve with a poached egg
Make-Ahead Tips
- The batter can be made up to 12 hours ahead and stored in the fridge.
- Yogurt sauce can be made 1–2 days ahead.
- Leftover pancakes can be reheated in a pan or toaster oven.
Let’s Make It!
Step 1: Mix the dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
Step 2: Mix the wet ingredients
In a separate bowl, whisk together 1/2 cup canned pumpkin purée, 1 egg, 3/4 cup milk, and 1 tablespoon olive oil until smooth.
Step 3: Combine wet and dry
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula just until combined. Don’t overmix.
Step 4: Cook the pancakes
Heat a nonstick skillet over medium heat. Add a small amount of olive oil. Scoop 1/4 cup of batter per pancake into the pan. Cook 2–3 minutes per side until golden and cooked through. Repeat with remaining batter.
Step 5: Make the herbed yogurt sauce
In a small bowl, mix together 1/2 cup plain Greek yogurt, 1 tablespoon olive oil, 1 finely grated garlic clove, 1 tablespoon chopped parsley, 1 tablespoon chopped dill, and salt and pepper to taste.
Step 6: Plate and serve
Stack the pancakes on a plate. Spoon the herbed yogurt sauce on top, drizzle with olive oil, and finish with a crack of black pepper and extra herbs if you like.
Leftovers & Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a pan or toaster oven. Yogurt sauce should be stored separately and used within 3 days.
Wrap-Up
These savory pumpkin pancakes are such a fun twist on breakfast or brunch. They’re easy, cozy, and packed with flavor. Give them a try and let me know in the comments how you topped yours or if you gave them your own spin!