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Kodiak Pumpkin Pancakes

Kodiak pumpkin pancakes made with Kodiak Cakes Flapjack and Waffle Mix for hearty whole-grain, tender stacks with warm pumpkin spice flavor. Cook until bubbly tops and set edges, then flip for fluffy, golden pancakes perfect with maple syrup and pumpkin seeds.
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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
  

Dry ingredients
  • 2 cup Kodiak Cakes Flapjack and Waffle Mix
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
Wet ingredients
  • 1 cup water or milk Use water or milk as directed on the Kodiak mix box.
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 2 tbsp vegetable oil or melted butter
  • 1 tbsp brown sugar or maple syrup
  • 1 tsp vanilla extract
Serving
  • 1 maple syrup
  • 1 pumpkin seeds

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix dry ingredients
  1. In a bowl, combine Kodiak Cakes Flapjack and Waffle Mix, pumpkin pie spice, and cinnamon.
  2. Whisk the dry mixture until the spices are evenly distributed.
Mix wet ingredients
  1. In a second bowl, whisk pumpkin puree, water or milk, eggs, vegetable oil or melted butter, brown sugar or maple syrup, and vanilla extract until smooth.
Combine and rest batter
  1. Pour the wet ingredients into the dry ingredients and stir until just combined.
  2. Let the batter rest for 2 minutes.
Cook pancakes
  1. Heat a greased skillet or griddle over medium heat until hot.
  2. Pour about 1/4 cup batter per pancake and cook for 2-3 minutes, until bubbles appear on the surface and the edges look set.
  3. Flip each pancake and cook for 1-2 minutes more, until golden and cooked through.
Serve
  1. Serve the pancakes with maple syrup and pumpkin seeds.

Notes

Resting the batter helps hydrate the whole-grain mix for a tender bite—avoid overmixing once wet and dry are combined. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet or toaster oven. Freezing is yes: cool completely, freeze in a single layer, then reheat from frozen. For a lower-fat swap, use butter alternatives or use milk instead of oil while keeping the batter consistency the same.