Ingredients
Scale
- 1 cup Kodiak Cakes mix (classic or protein-packed)
- 1/3 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 3/4 cup milk (or dairy-free alternative)
- 1 large egg
- 1 teaspoon vanilla extract (optional)
Instructions
- In a mixing bowl, whisk together the wet ingredients: pumpkin puree, milk, egg, and vanilla extract.
- In a separate bowl, combine Kodiak Cakes mix and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancake and cook for another 1-2 minutes, or until golden brown.
- Serve warm with your favorite toppings like maple syrup, fresh fruit, or Greek yogurt
Notes
- Add chocolate chips or nuts for extra flavor and texture.
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Leftover pancakes can be stored in the fridge for 3 days or frozen for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 4g
- Saturated Fat: 1 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg
Keywords: Kodiak pumpkin pancakes, high-protein pancakes, pumpkin spice breakfast, fall pancake recipes, healthy pumpkin recipes