1/2 to 3/4 cup milk (depending on your desired consistency)
In a large bowl, mix pumpkin and greek yogurt until just combined.
Whisk eggs. Add eggs and vanilla to pumpkin mixture. Stir until just combined.
Add Kodiak Cakes mix, pumpkin pie spice, cinnamon and salt to mixture. Add 1/3 cup milk to batter and mix. Depending on how thick you like your pancakes, add small amounts of additional milk until pancake batter is your preferred thickness. I used 1/2 cup milk for slightly thicker pancakes. Stir until completely mixed.
Heat a large skillet (or griddle) over medium heat. Coat with non-stick cooking spray and wait 2-3 minutes for the pan to heat up.
Spoon approximately 1/3 cup of batter on to skillet. I cooked the pancakes two at a time so they would not touch in the pan.
Let the pancakes cook for approximately 3-4 minutes. Flip pancakes when bubbles form on the surface and do not fill with batter. Cook for another 2-3 minutes, checking the bottom for golden brown color.
Repeat until your batter is gone, spraying the pan between each set of pancakes.
For evenly portioned pancakes, I used a 2/3 measuring cup to scoop my pancake batter. Fill it half-ish full and cook evenly for pancakes similar to the ones pictured.
If you’re meal prepping these for later in the week, store in a freezer Ziploc bag. When you’re ready to eat them, either pull them out of the freezer the night before to eat them cold on the go. Or re-heat in the toaster or microwave when you need them!