Delicious Pumpkin Spice Kodiak Waffles

by | Oct 31, 2018

If you haven’t heard of Kodiak Cakes, get to it. If you can have gluten, Kodiak mix is your friend. After much trial and error, this is my go-to recipe for a higher protein waffle or pancake. And, since it is pumpkin season, you can stock up on canned pumpkin for a steal.

How to make Pumpkin Spice Kodiak Waffles

You just mix Kodiak mix, egg whites, milk or nut milk of your choice, a can of pumpkin puree, and season to your liking. A thinner mix for pancakes and a thicker (less milk) for your waffles. I add frozen blueberries sometimes as well. These can be waffled and then refrigerated or frozen for reheating in the toaster.

This is straight out of my MyFitnessPal recipe entry, so your grams may vary, but this one is usually spot on.


  • 350 g Kodiak Mix
  • 440 g Pumpkin Puree (1 can)
  • 375 g Egg Whites – liquid
  • 215 mL (g) Coconut Milk (I use unsweetened So Delicious brand)
  • 180 g Frozen Blueberries
  • Optional:
    • Pumpkin Spice Stevia to taste
    • Pumpkin Pie Spice to taste

That comes out to 1560 servings at a gram serving for recipe entry in MFP. Mix everything but the blueberries and fold them in last.

2 waffles is around a 200 gram serving. The recipe makes about 12 waffles. Here’s what’s inside:

  • 220 calories
  • 2 g fat
  • 40 g carbs
  • 14 g protein
  • 7 g fiber

To up the protein, just add in your favorite protein powder. I put collagen peptides in sometimes since mine are flavorless and mix well. You may need more liquid to get the right consistency.

You could probably replace the Kodiak with gluten-free baking mix and have similar results with some tweaking.



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