Kodiak Pancakes
These Kodiak Pancakes are fluffy, high-protein, whole grain pancakes made with Kodiak Cakes mix plus a few simple tweaks for extra tenderness, flavor, and nutrition. Perfect for busy weekdays or cozy weekend brunch.
Ingredients
- 1 cup Kodiak Cakes pancake mix any flavor; Buttermilk Power Cakes recommended
- 1 large egg room temperature if possible
- 3/4 cup milk 2% dairy milk recommended; use whole milk for richer pancakes or unsweetened almond milk for lighter ones
- 1 tablespoon plain Greek yogurt or sour cream whole milk Greek yogurt makes them extra fluffy
- 1 teaspoon vanilla extract optional
- 1–2 teaspoons honey or maple syrup optional, for gentle sweetness
- 1/2 teaspoon ground cinnamon optional, recommended for cozy flavor
- 1–2 tablespoons water as needed to adjust batter consistency
- Butter or neutral oil for cooking; a mix of butter and avocado or canola oil works well
- 1/4–1/3 cup optional mix-ins such as blueberries, mini chocolate chips, chopped walnuts or pecans, or sliced banana
Instructions
- Set a nonstick skillet or griddle over medium heat and let it preheat for about 5 minutes until evenly hot. The surface is ready when a drop of water sizzles and dances.
- In a medium mixing bowl, whisk together the egg, milk, Greek yogurt or sour cream, vanilla, and honey or maple syrup (if using) until smooth and no yogurt lumps remain.1 large egg, 3/4 cup milk, 1 tablespoon plain Greek yogurt or sour cream, 1 teaspoon vanilla extract, 1–2 teaspoons honey or maple syrup
- Sprinkle the Kodiak Cakes pancake mix and cinnamon over the wet mixture. Gently whisk or stir just until the batter comes together. A few small lumps are fine; avoid overmixing.1 cup Kodiak Cakes pancake mix, 1/2 teaspoon ground cinnamon
- Check the thickness of the batter. If it is very thick, add 1–2 tablespoons of water (or a splash more milk) and fold gently. The batter should slowly pour off a spoon rather than plop.1–2 tablespoons water
- If using blueberries, chocolate chips, or nuts, gently fold them into the batter. If using sliced banana, wait and place slices directly on the pancakes after you pour the batter into the pan.1/4–1/3 cup optional mix-ins
- Lightly grease the hot skillet or griddle with a small amount of butter, oil, or a combination of both, swirling to coat the surface.Butter or neutral oil
- Using a 1/4-cup measure, pour portions of batter onto the hot skillet, leaving space between pancakes for easy flipping. For smaller, kid-friendly pancakes, use less batter per pancake.
- Cook the pancakes for 2–3 minutes without moving them, until bubbles form on the surface and the edges look set. If using banana slices, place them on top of the wet batter in the pan at this point.
- Slide a thin spatula under each pancake and flip. Cook for another 1–2 minutes, until the second side is golden brown and the centers feel springy when lightly pressed.
- Transfer cooked pancakes to a plate and tent loosely with foil, or keep warm in a 200°F (93°C) oven while you finish the batch. Serve warm with butter, maple syrup, fresh berries, or extra Greek yogurt.
Notes
For fluffier pancakes, let the batter rest for 3–5 minutes before cooking to allow the whole grains to hydrate and the leavening to activate. Avoid overmixing, as Kodiak's higher protein content can make pancakes tough if stirred too much. Thicker batter yields taller, fluffier pancakes, while thinner batter gives softer, slightly flatter pancakes. Don’t crowd the pan; leaving space makes flipping easier.
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