Pumpkin Pancakes

This weekend it was 80 degrees and the sun was INTENSE! (Which I loved). 🙂 Although I started everything pumpkin spice and everything nice really early this year, ushering into fall only officially starts this week. Between our hometown fair and picking up pumpkins this weekend, I’m definitely in favor of fall fun and food. Even though the struggle is real with still letting go of summer.

The flavors, scents, and decor are probably the best way to win my heart though if I’m going to accept the change. That being said, I told Eric we needed to make some Pumpkin Pancakes to welcome the season with open hearts and minds. 😉 They have just a hint of pumpkin and spice that gets me in the mood for this time of year and are super easy to make! Win-win! 


  • 1 cup organic oats
  • 2 eggs
  • 3/4 cups plain greek yogurt
  • 1/4 cup organic pumpkin puree
  • 2 tsp pumpkin pie spice

What to do:

Combine yogurt, pumpkin puree, eggs, oats, and pumpkin pie spice into a blender. Blend (favorite, favorite, favorite blender here!) until smooth. In a greased pan (I used butter), pour batter to desired pancake size (you can find the rings we use here!) at medium heat. Flip the pancake when the edges start to bubble (about one and a half minutes). Cook for about another minute. Top with maple syrup and enjoy! 🙂