Sheet Pan Pancakes (Made with Kodiak Mix)
These sheet pan pancakes made with Kodiak mix are the easiest way to make a protein-packed breakfast for the whole family! Baked on one pan and ready in under 30 minutes, they’re light, fluffy, and customizable with your favorite toppings.
Servings: 6
Ingredients
- 3 cups Kodiak Cakes buttermilk pancake and waffle mix or your favorite flavor
- 2 ¼ cups milk of choice I used unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons melted butter or coconut oil
- Toppings: blueberries sliced strawberries and chocolate chips, sliced bananas and/or nuts
Instructions
- Preheat oven to 350°F. Grease or line a quarter sheet pan with parchment paper.
- In a large bowl, whisk together Kodiak mix, milk, eggs, vanilla and melted butter/oil until just combined. Don’t over mix.
- Spread the batter evenly into the prepared pan. Sprinkle on toppings of choice.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly, then cut into squares or rectangles. Serve warm with maple syrup, nut butter or Greek yogurt.
Notes
- Storage: Let the pancakes cool completely, then store slices in an airtight container in the fridge for 4 to 5 days.
- Freezing: Freeze slices in a single layer, then transfer to a freezer safe bag. They’ll keep for up to 3 months.
- Reheating: Warm individual pieces in the microwave for 20 to 30 seconds or reheat a larger batch in the oven at 300°F for 5 to 8 minutes. You can reheat from frozen too.
- Toppings: You can divide the pan into sections and add different toppings so everyone gets what they like.
Nutrition
Serving: 1/6 recipe | Calories: 288kcal | Carbohydrates: 33g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 89mg | Sodium: 365mg | Potassium: 510mg | Fiber: 6g | Sugar: 9g