🎃🥞Kodiak Pumpkin Pancakes made with real pumpkin + Kodiak mix. 💪 Mediterranean Diet friendly, heart healthy, and a kid favorite. ❤️
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If you love cozy fall breakfasts like these pumpkin pancakes, check out all of my healthy Mediterranean breakfast recipes.
My family's favorite Kodiak Pumpkin Pancakes
I'm not sure how my family first got started on pumpkin pancakes, but they've been a staple for my kids for as long as I can remember. They're one of my favorite fall recipes that stays in the rotation year round. Tonight my mom is in town, and we're hosting her and my sister's family for dinner. With 11 people, ages five to 70, there aren't many recipes I can count on to make everyone happy. Luckily these pumpkin pancakes are a breakfast for dinner winner every time.
When I began following the Mediterranean Diet and learned the importance of swapping refined grains for whole grains, I knew my traditional recipe needed an upgrade. Enter Kodiak Buttermilk Flapjack Mix, whole-grain goodness with extra protein. Now our pumpkin pancakes check two very important boxes: kid approved and nutrient packed.
Pumpkin is a humble nutritional powerhouse. That bright orange color comes from beta-carotene, one of the carotenoids (plant pigments) that act as antioxidants in the body. In Mediterranean Diet eating, we celebrate these colorful compounds because they:
- Protect cells from damage: Carotenoids help battle free radicals and reduce oxidative stress, lowering our risk of cancer, Alzheimer's, autoimmune diseases, and even helping slow down your skin's aging.
- Support heart health: Their anti-inflammatory effects help protect arteries, while pumpkin's potassium and fiber-two Mediterranean Diet staples-support healthy blood pressure and cholesterol.
- Promote healthy vision: Along with beta-carotene, pumpkin provides lutein and zeaxanthin, nutrients that protect against age-related eye changes like macular degeneration.
The best part? My kids don't know (or care) about any of that. They just know pumpkin pancakes taste amazing. I love that these keep them full, fueled, and focused.
If you love pumpkin as much as we do, check out my Pumpkin Bars and Pumpkin Muffins. Both are kid friendly, protein packed, and designed to keep kiddos fueled and focused.
Enjoy!
How to Make Pumpkin Pancakes with Kodiak Mix
Mix the wet ingredients until smooth.
Gently stir in Kodiak mix + salt.
Scoop batter using ¼ cup for each pancake
Cook until both sides are golden brown.
Enjoy!
Top Tip
Do not overmix the batter-stir just until the dry ingredients are moistened. A few lumps will keep the pancakes light and fluffy!
FAQ
Yes-use Kodiak's gluten-free mix or another high-protein gluten-free pancake mix. Just make sure it's still made with whole grains.
You want good old plain canned pumpkin. Not pumpkin pie filling. If you aren't sure, check the ingredients. The only ingredient should be pumpkin, pumpkin.
More Mediterranean Diet Breakfast Recipes
Looking for more healthy breakfasts? Browse my full collection of Mediterranean Diet breakfast recipes including egg dishes, oatmeal, yogurt bowls, and whole grain pancakes.
Mediterranean Diet Pumpkin Recipes
📖 Recipe
Ingredients
- 1 15 ounce (1 15 ounce) can pumpkin purée (not pumpkin pie filling)
- 2 (2) large eggs or 4 egg whites or 2 flax eggs
- 2 cups (473 ⅙ milliliters) fat free milk or unsweetened soy milk
- 2 teaspoons (8 ⅛ grams) vanilla extract
- 2 tablespoons (30 milliliters) pure maple syrup
- 2 cups (480 grams) Kodiak Buttermilk Flapjack Mix
- 4 teaspoons (8 ⅛ grams) pumpkin pie spice
- ½ teaspoon (3 grams) salt
- Extra Virgin Olive Oil EVOO, for oiling the pan
Instructions
Preheat the griddle
- Place a cast iron griddle over medium heat.
Mix the wet ingredients
- In a large bowl, whisk together the pumpkin, eggs, milk, vanilla, and maple syrup until smooth and creamy.
Add the dry ingredients
- Mix together the Kodiak mix, pumpkin pie spice and salt.
- Mix with the wet ingredients until just combined. Do not overmix-the batter should be slightly lumpy.
Cook the pancakes
- Lightly oil the hot griddle with EVOO. Pour about ¼ cup batter per pancake. Cook until bubbles form on the surface (2-3 minutes). Wait an extra minute before flipping.
- Flip and cook until the second side is golden brown, about 1-2 minutes more.
Serve
- Enjoy warm with your favorite toppings: Greek yogurt, pecans or walnuts, maple syrup, nut butter, or a sprinkle of cinnamon.
Storage Store leftovers in an airtight container in the fridge up to 4 days. Reheat in a toaster, dry skillet, or microwave. To freeze, separate pancakes with parchment and store in a freezer bag for up to 2 months.
Kate says
They are delicious!
Lynda says
Delicious! Had half a can of pumpkin left over so I halved the recipe , I topped them with pecans before flipping
Anna Schraff says
Thanks, Lynda! So glad you enjoyed the recipe. Topping them with pecans is my favorite way to enjoy them. I'll have to try your method of adding them while they're cooking!