Moist and delicious fall breakfast treat! Make-ahead and fridge friendly!
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup plain greek yogurt
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- pinch of salt
- 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!
Update: New photos added 10/10/17.
- Serving Size: 2 pancakes
- Calories: 266
- Fat: 7.8g
- Carbohydrates: 31.8g
- Protein: 16.8g