| |

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! 

close up of a large stack of pumpkin pancakes with fresh raspberries and a cup of coffee next to it

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

ingredients for protein pumpkin pancakes measured out on a counter
  • 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. 

pumpkin pancake batter mixed in a bowl with a black whisk

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.

pumpkin pancakes bubbling up on a skillet

Then, flip and cook the other side until the edges are fully set and lightly golden.

cooked pumpkin pancakes in a skillet

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.
a mini pumpkin with a plate of pancakes with berries and syrup

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

Can I use a different pancake mix?

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.

How do you keep pancakes warm before serving?

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.

Why are my pancakes sticking?

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

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!

Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!

a stack of pancakes on a plate with a pumpkin, jar of syrup, box of pancake mix, and cup of coffee in the background
an close up photo of a tall stack of pumpkin protein pancakes with raspberries and drippy syrup

Easy Protein Pumpkin Pancakes

A quick and easy protein pumpkin pancake recipe made with Kodiak Cakes Mix, ground golden flaxseed, and fresh pumpkin puree.
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting time: 5 minutes
Total Time: 20 minutes
Servings: 2
Calories: 350kcal
Author: Amee

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

Calories: 350kcal | Carbohydrates: 44g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 98mg | Potassium: 541mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4963IU | Vitamin C: 1mg | Calcium: 488mg | Iron: 3mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
Follow me
Latest posts by Amee Livingston (see all)

13 Comments

  1. 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.

  2. 5 stars
    These are AMAZING! The flavor is great and the texture is even better! I used just a little less milk than recommended and the batter came out perfect.

5 from 5 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating