Pumpkin Pancakes

When I wrote about my perfect autumn day, I mentioned that it started with hot coffee and a big stack of pumpkin pancakes. To liven up your breakfast this fall, you only need a few ingredients…

Kodiak Cakes have been a game changer in my kitchen. As with my Dark Chocolate Chip Coconut Pancakes, they make the perfect simple & wholesome base. Add a little pumpkin, a little spice, and some flax for extra goodness, and boom: you’re done.


1 1/2 cups of Kodiak Cake mix

1 1/2 cups water*

1/2 cup pumpkin

1 tablespoon flax

1/4 teaspoon pumpkin pie spice

Dash of cinnamon (or more, depending on taste)

*I added the water slowly, to make sure the batter wouldn’t be too thin with the added pumpkin. However, I did end up using the whole 1 1/2 cups of water.

How should you eat these pancakes, you ask? Well, they are really good with honey drizzled on top. Or with pecans or walnuts in the batter. You could also spread on some Dark Chocolate Dreams peanut butter. They are even satisfying in their simplicity.

On a side note, these photos offer a little peak into my kitchen. When we first looked at our apartment, I loved everything but the kitchen. I wasn’t a fan of the small counter top, the weird green paint, and the harsh lighting. After more than nine months, I’ve come to enjoy my space, though I still wish the lighting was better. Is there anything about your kitchen that you would change if you could?

2 thoughts on “Pumpkin Pancakes

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