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Kodiak Pumpkin Pancakes

Kodiak pumpkin pancakes are thick, whole-grain flapjacks made by mixing wet ingredients into Kodiak Cakes mix, then resting briefly for a tender crumb. Cook on a greased griddle until bubbles form and the edges set, then flip for a golden finish.
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Prep Time 5 minutes
Cook Time 20 minutes
rest 2 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Kodiak Cakes Flapjack and Waffle Mix (protein-packed)
  • 2 cup Kodiak Cakes Flapjack and Waffle Mix (protein-packed)
Water or milk
  • 1 cup water or milk (as directed on box)
Pumpkin puree
  • 0.5 cup pumpkin puree
Eggs
  • 2 eggs
Vegetable oil or melted butter
  • 2 tbsp vegetable oil or melted butter
Pumpkin pie spice
  • 2 tsp pumpkin pie spice
Cinnamon
  • 1 tsp cinnamon
Brown sugar or maple syrup
  • 1 tbsp brown sugar or maple syrup
Vanilla extract
  • 1 tsp vanilla extract
Maple syrup and pumpkin seeds for serving
  • 1 maple syrup and pumpkin seeds for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix the batter
  1. Combine Kodiak Cakes flapjack and waffle mix with pumpkin pie spice and cinnamon in a bowl until evenly speckled.
  2. Whisk pumpkin puree with water or milk, eggs, vegetable oil or melted butter, brown sugar or maple syrup, and vanilla extract until smooth.
  3. Stir the wet mixture into the dry mixture just until combined, then rest the batter 2 minutes for better texture.
Cook the pancakes
  1. Heat a greased cast iron skillet over medium heat until hot.
  2. Pour about 1/4 cup batter per pancake and cook 2-3 minutes, until bubbles appear and the edges look set.
  3. Flip each pancake and cook 1-2 minutes more, until golden and cooked through in the center.
Serve
  1. Serve the pancakes warm with maple syrup and pumpkin seeds on top.

Notes

Pro tip: Keep the batter just combined—lumps are fine—so the pancakes stay tender. Refrigerate leftover pancakes in an airtight container up to 3 days; rewarm in a skillet or toaster. Freezing is yes: freeze in a sealed bag up to 2 months and reheat from frozen. For a dairy-free option, use water instead of milk as listed on the Kodiak box.