Homemade Kodiak Pumpkin Pancakes

Fall mornings call for something cozy and filling, and pancakes always hit the spot. But regular pancakes can leave me hungry again in an hour. That’s when I discovered Kodiak mix – it’s packed with protein and keeps everyone satisfied until lunch.

These pumpkin pancakes bring together the best of both worlds. You get that warm fall flavor from the pumpkin and spices, plus the staying power of protein-packed Kodiak mix. They’re fluffy, filling, and honestly taste like autumn in pancake form.

The best part? They come together in about 10 minutes. I can whip up a batch on busy school mornings, and the kids actually eat them without complaining. Sometimes I’ll make extra on the weekend and freeze them for quick weekday breakfasts. Just pop them in the toaster and you’re good to go.

What Kind of Pumpkin Puree Should I Use?

For these pancakes, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pumpkin puree in the baking aisle of most grocery stores, with brands like Libby’s being a reliable choice. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version works just as well and saves you time.

Options for Substitutions

These protein-packed pancakes are pretty forgiving when it comes to swaps:

• Kodiak Power Cakes mix: If you don’t have Kodiak mix, you can use regular pancake mix but add 1-2 scoops of vanilla protein powder to keep that protein boost. You might need to add a bit more liquid to get the right consistency.
• Pumpkin puree: No pumpkin puree? Try mashed sweet potato, butternut squash puree, or even mashed banana for a different flavor twist. The texture will be similar.
• Ground golden flaxseed: You can swap this with chia seeds, hemp hearts, or just leave it out if you don’t have any on hand. If using chia seeds, use the same amount.
• Fairlife milk: Any milk works here – regular dairy milk, almond milk, oat milk, or coconut milk. If using a thinner non-dairy milk, you might need slightly less to get the right batter thickness.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1/8 teaspoon each of nutmeg, ginger, and allspice, or just add a pinch more cinnamon.

Watch Out for These Mistakes While Cooking

The biggest mistake with Kodiak pancakes is overmixing the batter, which activates too much protein and creates tough, rubbery pancakes instead of fluffy ones – mix just until the ingredients are combined and a few lumps remain.

Another common error is cooking them on heat that’s too high, since the protein-packed mix can burn quickly while leaving the centers undercooked, so keep your griddle at medium or medium-low heat.

Don’t skip letting the batter rest for 2-3 minutes after mixing, as this allows the flaxseed and Kodiak mix to fully hydrate and creates better texture.

Finally, resist the urge to press down on the pancakes with your spatula while they cook – this squeezes out air and makes them dense rather than light and fluffy.

What to Serve With Kodiak Pumpkin Pancakes?

These protein-packed pumpkin pancakes are perfect with a drizzle of pure maple syrup and a pat of butter – the classic combo never gets old! Since they’re already loaded with fall spices, I love adding some chopped pecans or walnuts on top for extra crunch, or even a dollop of Greek yogurt for more protein. Fresh berries like blueberries or sliced bananas work great too, especially if you want to balance out the warm spices with something fresh. For a cozy weekend breakfast, serve them alongside some crispy turkey bacon or chicken sausage to make it a complete meal.

Storage Instructions

Refrigerate: These pumpkin pancakes keep really well in the fridge for up to 4 days. Just stack them with a piece of parchment paper between each pancake and store in an airtight container. They make great meal prep breakfasts that you can grab and go throughout the week.

Freeze: I love freezing these pancakes for busy mornings! Let them cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer bag and they’ll keep for up to 3 months.

Warm Up: To enjoy your stored pancakes, just pop them in the toaster or toaster oven for a few minutes until heated through. You can also microwave them for about 30-60 seconds if you’re in a hurry. They taste almost as good as fresh, especially with a little butter and maple syrup on top!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 440-500
• Protein: 32-36 g
• Fat: 9-12 g
• Carbohydrates: 55-62 g

Ingredients

• 1/4 cup pumpkin puree (canned or fresh)
• 1/4 tsp pumpkin pie spice blend
• 1 tbsp ground golden flaxseed meal (adds fiber and nuttiness)
• 1 cup Fairlife 2% milk
• 1 large egg (room temperature for better mixing)
• 1/2 tsp vanilla extract
• 1 cup Kodiak Power Cakes flapjack & waffle mix
• 1/2 tsp ground cinnamon (freshly ground preferred)

Step 1: Prepare Mise en Place and Mix the Batter

• 1 cup Kodiak Power Cakes flapjack & waffle mix
• 1 cup Fairlife 2% milk
• 1 large egg
• 1/4 cup pumpkin puree
• 1 tbsp ground golden flaxseed meal
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp pumpkin pie spice blend

Gather all ingredients and ensure your egg is at room temperature, as this helps create a smoother, more uniform batter with better emulsification.

In a medium bowl, combine the Kodiak Power Cakes mix, ground cinnamon, and pumpkin pie spice, whisking them together to distribute the spices evenly throughout the dry ingredients.

In a separate small bowl or measuring cup, whisk together the milk, room temperature egg, pumpkin puree, flaxseed meal, and vanilla extract until well combined.

Pour the wet mixture into the dry ingredients and stir gently until just combined—the batter should be slightly thick and lumpy, not overmixed, as this keeps pancakes tender and light.

Step 2: Rest the Batter and Heat Your Skillet

• batter from Step 1

Let the batter rest for 3-5 minutes while you prepare your cooking surface—this allows the Kodiak mix and flaxseed to fully hydrate, resulting in fluffier, better-textured pancakes.

While the batter rests, place a skillet or griddle over medium heat and let it preheat for about 2-3 minutes.

I prefer medium heat because it allows the bottoms to brown evenly without burning while the centers cook through completely.

Step 3: Cook the Pancakes to Golden Perfection

• batter from Step 1
• cooking oil or butter for the skillet

Once the skillet is hot, lightly spray it with cooking oil or add a small amount of butter to prevent sticking.

Pour 1/4 cup of batter onto the skillet for each pancake, spacing them about 2 inches apart.

Cook for about 2-3 minutes, watching for bubbles to form and pop on the surface—this is your signal that it’s time to flip.

Flip gently and cook the other side for another 1-2 minutes until golden brown and cooked through.

I like to flip only once and avoid pressing down on the pancakes, which keeps them fluffy rather than dense.