Easy Protein Pumpkin Pancakes
Step up your pancake game with Kodiak Pumpkin Pancakes. Made with Kodiak Cakes pancake mix, this quick and convenient recipe yields 9 fluffy, flavorful pancakes, each boasting a generous 26 grams of protein per serving. Perfect for a hearty fall breakfast!
Pancakes aren’t typically a high-protein breakfast food, but with Kodiak Cakes Flapjack and Waffle Mix, you have what it takes to make high-protein pancakes in practically any flavor! Try blueberry matcha, chocolate, or these new and improved pumpkin protein pancakes!
In this recipe, I’ll show you how to make perfect Kodiak pumpkin pancakes with the magic of pureed pumpkin and pumpkin pie spice. Picture tender, flawlessly fluffy pancakes infused with the heartwarming aromas and cozy flavors of fall.
Now, here’s the best part: this recipe boasts 26 grams per serving, but you’d never guess it. Thanks to the Kodiak mix (not sponsored- I just love baking with this product), they taste as indulgent and satisfying as classic pumpkin pancakes! Enjoy!
Why you’ll love this recipe
- Fuss-free ingredients. It’s made with whole grain and protein-packed Kodiak Cakes pancake mix and a shortlist of kitchen staples you likely have on hand.
- Nutritious and delicious. The pancakes are packed with muscle-building protein (26 grams per serving!) yet taste like an indulgent treat.
- Customizable. Keep reading for mix-in and topping ideas to take a stack of these pancakes to the next level. My kids love them with chocolate chips!
Ingredients you’ll need
- Kodiak Power Cakes Flapjack & Waffle Mix. I’m a HUGE fan of Kodiak brand pancake mix because it’s made with whole grains and packed with protein. I also use it in my protein blueberry muffins, protein pumpkin muffins, and healthy banana bread recipes!
- Pumpkin puree. Ensure you have a can of pure pumpkin puree, not pumpkin pie filling, as the latter is pre-sweetened and spiced. You can also make my homemade pumpkin puree for this recipe. If using homemade, make sure it’s drained thoroughly (*very important) so it doesn’t water down the recipe.
- Ground golden flaxseed. Enhances the protein and fiber while adding a subtle nutty flavor.
- Vanilla extract. Adds sweet, aromatic depth. Use a quality, pure vanilla extract for the best flavor.
- Cinnamon. Adds a touch of warm, cozy flavor.
- Pumpkin pie spice. This seasoning is a one-stop shop for the familiar flavors of pumpkin pie, including cinnamon, nutmeg, and cloves.
- Milk. I used Fairlife 2% milk because it’s high in protein and lactose-free, but you can use regular milk or water if you need a non-dairy alternative.
How to make pumpkin pancakes with Kodiak mix
Step 1: Mix batter. Whisk the Kodiak mix and the remaining ingredients in a large bowl until just combined. Set aside to rest for 3-5 minutes.
Step 2: Preheat skillet. Heat a non-stick skillet or griddle over medium heat and spray with cooking oil spray.
Step 3: Cook pancakes. Drop scoops of batter onto the skillet and cook until they begin to bubble.
Then, flip and cook the other side until the edges are fully set and lightly golden.
Recipe tips
- Don’t overwork the batter. Be sure to mix the batter ingredients gently. A few lumps are okay, but strive for a mostly smooth consistency.
- Consistency matters. The batter should be pourable but not too runny. Adjust the thickness by adding more milk (or water) if it’s too thick or more pancake mix if it’s too thin.
- Don’t forget to grease the skillet. Use a non-stick cooking spray, a small amount of butter (or ghee), or a bit of coconut oil to prevent the pancakes from sticking to the pan.
- Perfect portions. Use a 1/4 cup measuring cup to pour the batter and create consistent, perfectly sized pancakes that cook evenly.
- Cook on medium heat. The batter is delicate and tends to scorch if the skillet is too hot. Keep the skillet on medium heat so the batter cooks evenly without burning.
Variations and topping ideas
Don’t hesitate to experiment with purees, toppings, and add-ins. Here are some irresistible ideas:
- Pumpkin substitutions – If you don’t like pumpkin, you can incorporate other soft, pureed fruit, like unsweetened applesauce, very ripe bananas, or plum puree, to achieve the same tender, fluffy texture.
- Creamy toppings and drizzles – Top your Kodiak pumpkin pancakes with a dollop of whipped cream, whipped coconut cream, creamy nut butter, pumpkin butter, apple butter, or powdered sugar. Or, keep it classic with a drizzle of melted butter and maple syrup.
- Premium toppings – Sprinkle chopped pecans, walnuts, chocolate chips, shredded coconut, blueberries, or cranberries on top. You can also stir these ingredients directly into the batter before cooking it for added flavor and texture.
Storing & Freezing
Storing: Place cooled leftover Kodiak pancakes in an airtight container or in a resealable plastic bag with a layer of parchment paper between each pancake to prevent sticking, and refrigerate for 2-3 days.
Freezing: Stack cooled Kodiak pancakes in an airtight container with a sheet of parchment paper between each one and store them in the freezer for 2-3 months.
FAQ
I have only tested this recipe with Kodiak Power Cakes Flapjack & Waffle mix. I can’t guarantee the same great-tasting results if you use a different pancake mix.
To keep cooked pancakes warm as you cook the remaining batter, place the cooked pancakes on a baking sheet in the oven at around 200°F.
Pancake batter typically sticks if you didn’t grease the pan or the pan wasn’t hot enough before pouring the batter. To prevent sticking next time, grease the pan with cooking spray or butter and let it heat on medium heat until a drop of water sizzles before pouring the batter.
More protein pancake recipes
- Banana Protein Pancake (For One)
- Apple Cinnamon Protein Pancakes
- Maple Bacon Protein Pancakes
- Strawberry Protein Pancakes
- Wild Blueberry Protein Pancakes
If you love this Kodiak pancake recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Easy Protein Pumpkin Pancakes
Equipment
- Non-stick skillet
- Cooking oil spray Avocado oil or EVOO recommended
Ingredients
- 1 cup Kodiak Power Cakes Flapjack & Waffle mix
- 1 large egg
- 1/4 cup pumpkin puree
- 1 tbsp ground golden flaxseed
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 cup Fairlife 2% milk or regular milk or water for non-dairy. The Fairlife has a higher amount of protein to give an added protein boost.
Instructions
- Whisk all ingredients together in a large bowl.
- Rest the batter for 3-5 minutes.
- Heat a non-stick skillet over medium heat.
- Spray with avocado or olive oil spray and drop the batter by 1/4 cup size scoops onto the skillet.
- When the batter begins to bubble, flip, and cook the other side until lightly golden.
Notes
- Don’t overwork the batter. Be sure to mix the batter ingredients gently. A few lumps are okay, but strive for a mostly smooth consistency.
- Don’t forget to grease the skillet. Use a non-stick cooking spray, a small amount of butter (or ghee), or a bit of coconut oil to prevent the pancakes from sticking to the pan.
- Perfect portions. Use a 1/4 cup measuring cup to pour the batter and create consistent, perfectly sized pancakes that cook evenly.
- Cook on medium heat. The batter is delicate and tends to scorch if the skillet is too hot. Keep the skillet on medium heat so the batter cooks evenly without burning.
Nutrition
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I have been experimenting with protein powder in my smoothies and recipes and my favorite – homemade ice cream! I’m excited to try this, as it sounds wonderful and so good for you.
I avoid dairy but would love to have my husband try this! I worry about him using non-organic dairy products.
I love pumpkin pancakes – great recipe!
Looks delish!
i would love to try recipes with this protein. yay for healthy living 🙂
Anything with a cow on the front is good stuff!
These look amazing – definitely going to try very soon
Thank you Ian!
love to make protein pancakes
delicious
So glad you enjoyed them! 🙂