Kodiak Pancake Recipe
These fluffy Kodiak pancakes are a high-protein, whole grain breakfast made with Kodiak Cakes mix, milk, and eggs. They’re tender, kid-approved, easy to customize with add-ins like banana or chocolate chips, and perfect for both busy weekdays and meal prep.
Ingredients
- 1 1/2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix or any Kodiak Cakes pancake mix
- 1 1/4 cups milk whole or 2% for best texture; can use high-protein or dairy-free milk
- 2 large eggs
- 1 tablespoon melted butter or neutral oil such as avocado or canola oil
- 1 teaspoon vanilla extract optional
- 1-2 teaspoons honey or maple syrup optional, for a touch of sweetness
- Butter or oil for greasing the pan or griddle
- 1/2 cup mini chocolate chips optional add-in
- 1 small ripe banana mashed, optional add-in
- 1/4 teaspoon ground cinnamon optional add-in
- 2-3 tablespoons chopped nuts such as walnuts or pecans, optional add-in
Instructions
- Place a nonstick skillet or griddle over medium heat (about 350°F if electric). Let it heat while you mix the batter so it’s evenly hot when you’re ready to cook.
- In a medium bowl, whisk together the milk, eggs, melted butter or oil, vanilla extract, and honey or maple syrup (if using) until smooth and slightly frothy.1 1/4 cups milk, 2 large eggs, 1 tablespoon melted butter or neutral oil, 1 teaspoon vanilla extract, 1-2 teaspoons honey or maple syrup
- Sprinkle the Kodiak Cakes mix over the wet ingredients. Gently stir with a spatula or spoon until just combined; a few small lumps are fine to keep the pancakes tender.1 1/2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix
- Check the batter consistency. It should be thick but pourable, similar to cake batter. If too thick to pour, add a tablespoon or two of milk. If too runny, sprinkle in a little more mix.1 1/2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix, 1 1/4 cups milk
- If desired, gently fold in mini chocolate chips, mashed banana, cinnamon, or chopped nuts. Avoid overmixing so you don’t deflate the batter.1/2 cup mini chocolate chips, 1 small ripe banana, 1/4 teaspoon ground cinnamon, 2-3 tablespoons chopped nuts
- Flick a tiny drop of water onto the skillet; if it sizzles and skitters across the surface, the pan is ready. Lightly grease the skillet or griddle with a thin layer of butter or oil.Butter or oil
- Pour about 1/4 cup of batter per pancake onto the hot surface, leaving space between each one. Cook for 2–3 minutes, until bubbles form on top and the edges look set and slightly dry.
- Carefully slide a spatula under each pancake and flip. Cook for another 1–2 minutes, or until the second side is golden brown and the pancakes are cooked through. Adjust heat if they brown too quickly.
- Transfer cooked pancakes to a plate or baking sheet and keep warm in a 200°F oven while you cook the remaining batter.
- Serve the pancakes warm with toppings such as pure maple syrup, fresh berries, sliced bananas, Greek yogurt, peanut butter, or chopped nuts.
Notes
For fluffier pancakes, let the batter rest 3–5 minutes before cooking to allow the whole grains to hydrate. Avoid overmixing; a few lumps are fine. If your first pancake browns too fast, lower the heat and use it as a test pancake. For a more balanced, higher-protein meal, serve with fruit and a dollop of Greek yogurt instead of relying only on syrup. Leftover pancakes store well in the fridge or freezer and reheat nicely in the toaster or microwave.
Love this recipe?Follow us at @thenandnowspace for more