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Pumpkin Pancakes with Gingersnap Granola and Pumpkin Spice Yogurt Topping

Pumpkin Pancakes with Gingersnap Granola and Pumpkin Spice Yogurt


  • For the pancakes:
  • 2 cups buttermilk or a scant 2 cups of regular milk with 2 tbsp. of white vinegar mixed in and left to sour for 10 minutes
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 tbsp. unsalted butter melted and then slightly cooled
  • 2 1/2 cups AP flour
  • 1/3 cup white sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 1/2 cup Gingersnap Granola-slightly crushed
  • For the topping: this is per pancake stack
  • 1/2 cup plain Greek yogurt
  • 1 tbsp. Pumpkin Spice Syrup
  • 1/2 tsp. cinnamon
  • 1/2 cup Gingersnap Granola


  1. Melt the butter and then set aside to cool.
  2. In a medium sized mixing bowl, mix together flour, white sugar,baking powder, baking soda, cinnamon, salt, and ginger.
  3. In another bowl, mix together buttermilk, pumpkin, eggs, vanilla, and butter.
  4. Pour wet ingredients over the dry ingredients and then gently fold in wet ingredients until all combined. Don't overmix. Add in 1/2 cup of the granola and fold in gently. Let batter sit for 5 minutes to rest.
  5. Preheat a griddle or non stick pan to medium high heat. Melt butter on the pan and then add 1/4 cup scoops of batter at a time, flipping when one side becomes golden brown. Continue until all mix is cooked.
  6. To make yogurt topping, mix together yogurt, syrup, and cinnamon and stir well.
  7. On a plate,stack 3-4 pancakes and top with prepared yogurt mixture and more granola. Serve immediately and enjoy!