Kodiak Sheet Pan Pancakes are high in protein, made with Kodiak mix and quick and easy to make in the oven. This healthy breakfast for brunch or meal prep for the busy week ahead!
Why You’ll Love This Recipe
These Kodiak sheet pan pancakes pack a protein punch thanks to Kodiak Cakes mix, eggs, milk, and Greek yogurt. Each serving delivers 9 grams of protein and 3 grams of fiber, so it’s a filling, balanced breakfast that won’t overload you with sugar.
This kodiak sheet pan pancakes recipe is wonderfully forgiving too and can take on many different toppings!
If flipping flapjacks feels like a chore, you’ll love these sheet pan pancakes from a mix. They’re perfect for weekend brunch or to meal prep for busy mornings.
Ingredients for Kodiak Sheet Pan Pancakes
- Kodiak pancake mix: Flour, leavening agents, whole grains and protein powder all in one. I like the buttermilk flavor, but any Kodiak Cakes waffle mix works.
- Milk: Feel free to use your favorite plant-based or dairy milk, I used unsweetened almond milk. Dairy milk adds extra protein and makes the pancakes even more moist.
- Greek yogurt: I added Greek yogurt to boost protein, add moisture, and give a slight tang. It also makes the pancakes rich and fluffy. I used 4%, but any fat level works.
- Eggs: Bind the batter and keep pancakes fluffy.
- Butter: I used unsalted butter, but avocado oil will work. I just like butter in this recipe.
- Vanilla extract: Adds a little sweetness and flavor.
- Fresh berries: I topped my Kodiak pancakes with blueberries and sliced strawberries, but you can use any toppings you like. Think chocolate chips, nuts, bananas or any fresh fruit.
How to Make Sheet Pan Pancakes from Kodiak Mix
This whole recipe comes together with just one bowl and a sheet pan.
Preheat your oven to 350 F and grease a 9×13 baking sheet or line it with parchment paper if you like easy cleanup.
- Mix wet ingredients: In a large mixing bowl, whisk together the milk, Greek yogurt, eggs, butter, and vanilla until everything’s combined.
- Add pancake mix: Stir in the Kodiak mix until the batter is smooth, then let it sit for a few minutes so it thickens slightly.
- Spread pancake batter: Pour batter into your pan and sprinkle on blueberries and strawberries.
- Bake: Bake the pancakes until set and golden brown, about 20-25 minutes. Let them cool a bit, cut into squares, and enjoy!
Tips for Best Results
Here are a few tips to make your sheetpan pancakes perfect every time.
- Don’t over mix: Just stir until everything’s combined. Mix too much and the pancakes can turn out a bit dense.
- Line your baking sheet: I greased my baking sheet with butter on the first try, and I could remove the pancakes perfectly fine, but I also made the second batch with the lined bottom (just the bottom), and the removal was cleaner.
- Cook time may vary: Every oven’s a little different, so start peeking at the pancakes around 18 minutes.
- Don’t over cook: You want them to be golden and set. Watch them closely so they don’t burn and dry out.
- Make flavor sections: Top each section differently so everyone gets their favorite combo!
Variations
- Different mix: Kodiak has lots of flavors like blueberry, chocolate chip, raspberry lemon, or classic, pick whichever you like.
- Double or half the recipe: Use a larger or smaller pan and just adjust the bake time.
- More protein: Use cow’s milk, eggs and protein. Can also add a small scoop of protein powder or collagen.
- Top it your way: Keep it classic with butter and syrup, or spread with peanut butter, Nutella, jam, or other spreads. Sprinkle on powdered sugar, chopped nuts, or a dollop of whipped cream for a special weekend treat.
- Nutty: Mix in chopped nuts, seeds, or a spoonful of nut butter for extra crunch and protein.
- Add some spice: Add a teaspoon of cinnamon or pumpkin pie spice for extra flavor.
- Savory twist: Stir in shredded cheese and chopped cooked bacon.
How to Store and Reheat
Store: Keep any leftovers in an airtight container in the fridge for up to 5 days.
Freeze: I always make a batch of pancakes or waffles and freeze. Just be sure to let them cool completely before freezing to avoid soggy pancakes. They’ll last up to 3 months, just thaw on the counter for an hour or two.
Reheat: Microwave, toast or air fry to warm them up.
More Easy Breakfast Recipes to Try
Sausage Pancake Muffins (High Protein)
Protein Breakfast Biscuits
Blueberry Cottage Cheese Breakfast Bake
High Protein Breakfast Biscuits (Gluten Free)
Kodiak Sheet Pan Pancakes
Ingredients
- 1 3/4 cups milk, I used unsweetened almond milk
- 1/2 cup Greek yogurt, I used 4%
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled, or avocado oil
- 1 teaspoon pure vanilla extract
- 3 cups Kodiak buttermilk pancake mix
- 1/2 cup blueberries
- 1/2 cup strawberries, sliced
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13-inch baking sheet with some butter or oil. You can also line it with parchment paper.
- In a large bowl, add milk, Greek yogurt, eggs, butter, and vanilla extract. Whisk until well combined.
- Fold in Kodiak mix and stir until smooth. Set aside for 5 minutes.
- Pour prepared batter into the baking sheet. Add blueberries and strawberries on top.
- Bake the sheet pancakes for 20-25 minutes (mine were done at 25 minutes).
- Cool slightly, then cut into squares and serve as desired.
Notes
- Store: Refrigerate leftovers in airtight container for up to 5 days.
- Freeze: For up to 3 months. Thaw on a counter for 1-2 hours.
- Reheat: To reheat pancakes, pop them in a microwave. To be honest, they taste great cold too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
