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Kodiak Pancakes Recipe

Kodiak Pancakes Recipe (Fluffy, Protein-Packed, and So Easy)

These fluffy Kodiak pancakes are made with Kodiak Cakes flapjack & waffle mix, whole grains, and extra protein from egg and optional Greek yogurt. They cook up golden and tender in about 15 minutes and are easy to customize with berries, chocolate chips, or nuts.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, brunch
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 cup Kodiak Cakes flapjack & waffle mix such as Buttermilk & Honey or Buttermilk Power Cakes
  • 1 large egg room temperature if possible
  • 0.75 cup milk dairy or non-dairy (cow’s, almond, oat, or soy); add 1–2 Tbsp more if you prefer thinner pancakes
  • 1 tablespoon melted butter or neutral oil butter for richer flavor; avocado or canola oil for a lighter option
  • 1–2 teaspoons pure maple syrup or honey optional, for light sweetness and better browning
  • 1–2 tablespoons Greek yogurt optional; adds tenderness and extra protein
  • 0.25 teaspoon vanilla extract optional
  • 1 pinch ground cinnamon optional; especially good with Cinnamon Oat or Buttermilk mix
  • 0.25–0.5 cup fresh or frozen blueberries, chopped strawberries, or chocolate chips optional mix-ins; if using frozen berries, do not thaw
  • Butter or oil for greasing the pan
  • Maple syrup, fresh fruit, Greek yogurt, or nut butter for serving

Instructions
 

  • Set a nonstick skillet or griddle over medium heat. Allow it to preheat until a few drops of water flicked onto the surface dance and sizzle but do not immediately burn off. If using an electric griddle, set it to about 350°F (175°C).
  • In a medium bowl, whisk together the egg, milk, melted butter or oil, and maple syrup or honey (if using). If using Greek yogurt and vanilla, add them as well. Whisk until the mixture is smooth and well combined.
    1 large egg, 0.75 cup milk, 1 tablespoon melted butter or neutral oil, 1–2 teaspoons pure maple syrup or honey, 1–2 tablespoons Greek yogurt, 0.25 teaspoon vanilla extract
  • Sprinkle the Kodiak Cakes flapjack & waffle mix over the wet ingredients. Gently stir with a spatula or spoon just until no dry pockets remain. A few small lumps are fine. If the batter is extremely thick, add 1–2 tablespoons more milk; it should pour slowly, not run like water.
    1 cup Kodiak Cakes flapjack & waffle mix, 0.75 cup milk
  • If using cinnamon or any mix-ins such as blueberries, chopped strawberries, nuts, or chocolate chips, gently fold them into the batter now, being careful not to overmix or crush the fruit.
    1 pinch ground cinnamon, 0.25–0.5 cup fresh or frozen blueberries, chopped strawberries, or chocolate chips
  • If you have a minute or two, let the batter rest while the pan finishes heating. This allows the flour to hydrate and can help the pancakes become fluffier.
  • Brush or wipe the hot skillet or griddle with a thin layer of butter or oil, using a folded paper towel to spread it evenly. Avoid using too much fat, which can cause uneven browning.
    Butter or oil
  • Pour the batter onto the hot surface, using about 1/4 cup of batter per pancake and leaving space for spreading. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Gently flip and cook for another 1–2 minutes, or until golden brown and cooked through. Adjust heat as needed so they brown evenly without burning.
  • 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 cook the remaining batter.
  • Serve the pancakes warm with maple syrup, a pat of butter, fresh fruit, and/or a dollop of Greek yogurt or nut butter for extra protein.
    Maple syrup, fresh fruit, Greek yogurt, or nut butter

Notes

Yield: about 6–8 pancakes (2–3 servings), depending on size. For extra protein, replace 2–3 tablespoons of the milk with Greek yogurt and add 1 extra egg white. For a dairy-free version, use plant-based milk and oil instead of butter, and skip the Greek yogurt or use a dairy-free alternative. Pancakes can be stored in the fridge for up to 4 days or frozen for up to 2 months; reheat in the toaster, microwave, or a lightly greased skillet. For fluffier pancakes, keep the batter slightly thick, avoid overmixing, cook over medium heat, and do not press down on the pancakes while cooking.
Keyword Healthy pancakes, High protein breakfast, Kodiak Cakes recipe, Kodiak pancakes, Protein pancakes
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