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Breakfast & Brunch

Pumpkin Flapjacks with Whipped Pumpkin-Maple Butter, Cranberries, and Walnuts

Give your breakfast a seasonal fall spin with this Pumpkin Flapjack recipe featuring Kodiak Cakes Pumpkin Flax Energy Cakes. Mixing equal parts pumpkin puree and your favorite maple syrup makes a perfect spread to add a little fall flare to your stack of flapjacks. Sprinkle with cranberries and walnuts to really bring this dish together.

10 min
Prep Time
5 min
Cook Time
15 min
Total Time
serves 2
Est. Yield


  • 2 tablespoon butter, softened
  • 1 tablespoon pumpkin purée
  • 1 tablespoon maple syrup
  • 1/4 cup fresh or dried cranberries
  • 1 tablespoon sugar
  • 1 cup Kodiak Cakes Pumpkin Flax Energy Cakes Flapjack and Waffle Mix
  • 1 cup water
  • 1/4 cup walnuts


  1. Place the butter in a small bowl and whip with a fork until fluffy.
  2. Stir in pumpkin purée and maple syrup.
  3. In a separate bowl, toss cranberries in sugar.
  4. In a mixing bowl, stir Kodiak Cakes mix and water together until combined.
  5. Pour 1/4 cup of batter onto a heated and greased pan or griddle. Cook on medium-high heat or 375 degrees F. until bubbles form on the top.
  6. Flip and continue to cook until golden.
  7. Top with whipped pumpkin-maple butter, cranberries, and walnuts.

Nutrition Facts


Recipe Makes approx. 2 Servings
Serving Size = about 3, 4 inch flapjacks

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