Kodiak Pumpkin Pancakes

5 from 2 votes

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Servings: Servings

🎃🥞Kodiak Pumpkin Pancakes made with real pumpkin + Kodiak mix. 💪 Mediterranean Diet friendly, heart healthy, and a kid favorite ❤️

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.

Substitutions

Use almond or oat milk in place of soy/fat-free milk. Four egg whites or two flax eggs work for vegan options.

Make ahead

For best texture, mix wet and dry ingredients separately and combine just before cooking.

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.

Nutrition

Author: Anna Schraff