Kodiak Sheet Pan Pancakes
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!
Servings: 12 pancakes
Calories: 140kcal
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 9x13-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
Serving: 1pancake | Calories: 140kcal | Carbohydrates: 17g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 253mg | Fiber: 3g | Sugar: 3g