Fluffy, cozy, and full of pumpkin spice flavor… these Pumpkin Cinnamon Roll Greek Yogurt Pancakes might just be my favorite pancake creation of all time. Bold statement, I know. They’re protein-packed, macro-friendly, refined sugar free, and soo satisfying. The gooey cinnamon roll swirl makes every bite taste like dessert—but without the sugar crash. Whether you’re looking for a healthier fall breakfast or the perfect weekend brunch recipe, this one is a keeper for sure.
This post is sponsored by Whole Foods Market. Whole Foods has the craveable fall flavors you love—like organic pumpkin puree, pumpkin pie spice, and limited-time seasonal finds you can’t get anywhere else. Grab your ingredients next time you’re shopping and bring these pancakes to life in your own kitchen!
I use Truvani Protein Powder in these (my absolute favorite clean protein!) and it makes such a difference. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love These Pancakes:
- Tastes Like a Cinnamon Roll Without All the Work
- High-Protein & Low-Calorie
- Refined Sugar-Free
- Made with Clean, Organic Protein (Truvani)
- Quick & Easy – On the Table in Under 30 Minutes
- Fluffy, Sweet, and packed with cozy Fall spices
A Quick Note on Truvani Protein
I’ve tried a lot of protein powders, and Truvani is by far my favorite. It’s clean, organic, and made with real food ingredients you can pronounce. It doesn’t leave an artificial aftertaste, and it mixes so well into batters like this. I love using their vanilla protein in these pancakes—it pairs perfectly with the cinnamon roll vibes.
Discount code: KATIE10 if you want to grab some!
What You Will Need
- Griddle/Skillet – You can cook your pancakes on a griddle or nonstick skillet! Code KATIELADY10 for 10% off Caraway nonstick pans.
Base:
- ¾ cup organic all-purpose flour
- 30g organic vanilla protein powder (Use the discount code KATIE10 at Truvani for $$ off!)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup plain, nonfat Greek yogurt
- ½ cup organic pumpkin puree
- 1 large organic egg
- ½ cup unsweetened almond milk
Cinnamon Roll Filling:
- 3 tbsp softened grass-fed butter (or coconut oil)
- ¼ cup brown monk fruit sweetener (or coconut sugar)
- 2 tbsp cinnamon
Health Benefits
These pancakes aren’t just delicious—they’re packed with nutrition:
- Balanced macros: Perfect for a healthy breakfast, post-workout meal, or a cozy brunch that won’t derail your goals.
- High in protein: Thanks to Greek yogurt and protein powder, they’ll keep you full and fueled.
- Refined sugar free: Sweetened naturally.
- Gut-friendly: Greek yogurt adds probiotics and creaminess.
How To Make Them
- Make the filling: Mix butter, monk fruit, and cinnamon until smooth. Place in a piping bag or zip-lock bag with a corner snipped off.
- Mix the pancake batter: In a large bowl, whisk flour, protein powder, baking powder, spices, and salt. Add Greek yogurt, pumpkin puree, egg, and almond milk. Stir until just combined—don’t overmix.
- Cook pancakes: Heat a greased griddle or skillet over medium-low heat. Pour batter into 6 pancakes (will most likely need to do in batches). When pancakes start to bubble and set, pipe a swirl of cinnamon filling onto each pancake.
- Flip carefully: Once the pancakes are ready, gently flip so the swirl side is facing down. Let them cook for 1–2 minutes. It’s normal for a little cinnamon filling to ooze out the sides—that’s part of the gooey goodness! Flip one more time to let the other side soak up any filling that escaped.
- Serve warm and enjoy: Stack high and drizzle with maple syrup and your favorite toppings.
- 👉 Optional topping: If you want a classic cream cheese glaze, you can use the same topping recipe from my Cinnamon Roll Greek Yogurt Pancakes and drizzle it on top for the full cinnamon roll effect!
Storing & Reheating Instructions:
- Reheating: Pop them in the toaster or microwave until warmed through. The toaster gives the best texture!
- Fridge: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer, then transfer to a bag or container for up to 3 months.
Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
- It lowers your blood pressure.
FAQ’s:
Can I use a different protein powder?
Yes, but I highly recommend Truvani because of its clean ingredients and smooth texture. Other protein powders may change the taste or texture.
Can I make these gluten-free?
Yes! Just swap the flour for a 1:1 gluten-free baking flour or oat flour. They just might not be as fluffy, but still delicious!
Do they actually taste like a cinnamon roll?
YES. It gives you all those cozy cinnamon roll vibes without all the effort.
Can I meal prep these?
Absolutely. Make a big batch and store in the fridge or freezer for a grab-and-go protein breakfast.
What if I don’t have Greek yogurt?
You can try substituting blended cottage cheese or a plant-based yogurt, but Greek yogurt gives the best protein boost and fluffiness.
Can I use flavored Greek yogurt?
Plain Greek yogurt works best, but vanilla Greek yogurt also works. Just try to find one without added sugar if you choose vanilla.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Pumpkin Cinnamon Roll Greek Yogurt Pancakes are everything you want in a cozy fall breakfast—warm, fluffy, high in protein, and full of pumpkin spice flavor. Whether you’re making them for a weekend brunch, meal-prepping a few for busy mornings, or serving them with coffee on a crisp fall day, this recipe is guaranteed to become a seasonal favorite. Don’t forget to grab your pumpkin puree, spices, and other craveable fall ingredients from Whole Foods Market—their seasonal selection is unmatched, and it’s where I stock up every season.
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Description
Fluffy, cozy, and full of pumpkin spice flavor… these Pumpkin Cinnamon Roll Greek Yogurt Pancakes might just be my favorite pancake creation of all time. Bold statement, I know. They’re protein-packed, macro-friendly, refined sugar free, and soo satisfying. The gooey cinnamon roll swirl makes every bite taste like dessert—but without the sugar crash.
Ingredients
Base:
Cinnamon Roll Filling:
Instructions
-
Make the filling: Mix butter, monk fruit, and cinnamon until smooth. Place in a piping bag or zip-lock bag with a corner snipped off.
-
Mix the pancake batter: In a large bowl, whisk flour, protein powder, baking powder, spices, and salt. Add Greek yogurt, pumpkin puree, egg, and almond milk. Stir until just combined—don’t overmix.
-
Cook pancakes: Heat a greased griddle or skillet over medium-low heat. Pour batter into 6 pancakes (will most likely need to do in batches). When pancakes start to bubble and set, pipe a swirl of cinnamon filling onto each pancake.
-
Flip carefully: Once the pancakes are ready, gently flip so the swirl side is facing down. Let them cook for 1–2 minutes. It’s normal for a little cinnamon filling to ooze out the sides—that’s part of the gooey goodness! Flip one more time to let the other side soak up any filling that escaped.
-
Serve warm and enjoy: Stack high and drizzle with maple syrup and your favorite toppings.
-
👉 Optional topping: If you want a classic cream cheese glaze, you can use the same topping recipe from my Cinnamon Roll Greek Yogurt Pancakes and drizzle it on top for the full cinnamon roll effect!
Nutrition Facts
Nutrition Facts
Servings 3
Serving Size 2 pancakes
- Amount Per Serving
- Calories 321kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 8.4g43%
- Cholesterol 32.5mg11%
- Sodium 222.1mg10%
- Total Carbohydrate 34g12%
- Dietary Fiber 6.2g25%
- Sugars 5.4g
- Protein 17.2g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
