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Kodiak Pancake Recipe

Kodiak Pancake Recipe (Fluffy, Protein-Packed, and Family-Approved)

Fluffy, golden, high-protein pancakes made with Kodiak Cakes mix, eggs, and milk. A cozy, whole-grain twist on classic buttermilk pancakes that’s perfect for busy weekdays, slow weekends, and meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, brunch
Cuisine American
Servings 3 servings

Ingredients
  

  • 1 1/2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix Buttermilk flavor recommended; Dark Chocolate or Almond Poppy Seed also work
  • 1 1/4 cups milk dairy or unsweetened almond milk; whole or 2% for best texture
  • 2 large eggs
  • 1 tablespoon unsalted butter melted; or neutral oil like avocado or canola, plus more for the pan
  • 1 teaspoon pure vanilla extract optional but recommended
  • 1–2 teaspoons sugar or maple syrup optional, for a slightly sweeter, more classic pancake
  • 1 pinch fine salt
  • 1/2 cup blueberries fresh or frozen; optional mix-in
  • 1/2 medium ripe banana mashed; optional, for banana pancakes
  • 1/4 cup mini chocolate chips optional, for chocolate chip pancakes
  • 2 tablespoons ground flaxseed or chia seeds optional, for extra fiber
  • 1/2 teaspoon ground cinnamon optional; especially good with banana
  • Pure maple syrup for serving
  • Fresh berries or sliced banana for serving
  • Greek yogurt for serving; adds extra protein
  • Peanut butter or almond butter for serving
  • Chopped nuts such as walnuts, pecans, or almonds; for serving

Instructions
 

  • Set a nonstick skillet or griddle over medium heat and let it preheat while you prepare the batter. A properly heated surface helps the pancakes puff instead of spreading.
  • In a medium bowl, whisk together the Kodiak Cakes mix, a pinch of fine salt, and any dry add-ins you’re using, such as cinnamon or ground flaxseed/chia. Whisk briefly to distribute the leavening evenly.
    1 1/2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix, 1 pinch fine salt, 2 tablespoons ground flaxseed or chia seeds, 1/2 teaspoon ground cinnamon
  • In a separate bowl or large measuring cup, whisk together the milk, eggs, melted butter or oil, sugar or maple syrup (if using), and vanilla. Whisk until smooth and well combined. Let the melted butter cool slightly before adding so it doesn’t scramble the eggs.
    1 1/4 cups milk, 2 large eggs, 1 tablespoon unsalted butter, 1 teaspoon pure vanilla extract, 1–2 teaspoons sugar or maple syrup
  • Pour the wet mixture into the bowl with the dry ingredients. Gently whisk or stir with a spatula until just combined; a few small lumps are fine. Overmixing can make the pancakes tough. If using mashed banana, fold it in gently now. If using blueberries or chocolate chips, you can either fold them in or sprinkle them on each pancake as it cooks.
    1 1/2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix, 1 1/4 cups milk, 2 large eggs, 1 tablespoon unsalted butter, 1 teaspoon pure vanilla extract, 1–2 teaspoons sugar or maple syrup, 1 pinch fine salt, 1/2 cup blueberries, 1/2 medium ripe banana, 1/4 cup mini chocolate chips
  • Let the batter rest for 2–3 minutes so the whole grains hydrate and the batter thickens slightly. If it becomes too thick to pour, stir in 1–2 tablespoons more milk. If it’s very thin, sprinkle in a little more Kodiak mix. Aim for a thick but pourable batter that falls off a spoon in a slow ribbon.
    1 1/2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix, 1 1/4 cups milk
  • Lightly grease the preheated skillet or griddle with butter or oil, wiping out any excess with a paper towel so the pancakes don’t fry. Test the heat by flicking a drop of water onto the surface; it should sizzle and evaporate quickly without jumping aggressively.
    1 tablespoon unsalted butter
  • Pour about 1/4 cup of batter per pancake onto the hot surface. If you didn’t mix in blueberries or chocolate chips, sprinkle them over each portion of batter now. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set and slightly dry. Peek underneath; when golden brown, flip and cook 1–2 minutes more, until the second side is golden and the pancakes are cooked through. Adjust heat as needed so they brown evenly without burning.
    1 1/2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix, 1 1/4 cups milk, 2 large eggs, 1 tablespoon unsalted butter, 1/2 cup blueberries, 1/2 medium ripe banana, 1/4 cup mini chocolate chips
  • Transfer cooked pancakes to a plate and cover loosely with a clean kitchen towel, or place them on a baking sheet in a 200°F (95°C) oven to keep warm while you finish the remaining batter.
  • Serve the pancakes warm with butter, maple syrup, and your favorite toppings such as fresh berries, sliced banana, Greek yogurt, nut butter, and chopped nuts. For extra protein, pair with Greek yogurt or a side of eggs.
    Pure maple syrup, Fresh berries or sliced banana, Greek yogurt, Peanut butter or almond butter, Chopped nuts

Notes

Makes about 10–12 medium pancakes, depending on size. For banana pancakes, fold in 1/2–1 mashed ripe banana and 1/2 teaspoon cinnamon. For chocolate chip pancakes, use 1/4–1/3 cup mini chocolate chips. For blueberry pancakes, fold in 1/2 cup blueberries. Letting the batter rest a few minutes improves texture. Store cooled leftovers in an airtight container in the fridge for 3–4 days or freeze up to 2 months. Reheat in the microwave (20–40 seconds), toaster, or a 300°F oven until warmed through.
Keyword Healthy pancakes, High protein breakfast, Kodiak Cakes recipe, Kodiak pancakes, Meal prep pancakes, Protein pancakes
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