Sheet Pan Pancakes (Made with Kodiak Mix)
There’s something magical about waking up to the scent of pancakes wafting through your home. It’s that warm, inviting smell that wraps around you like a cozy blanket on a brisk morning. And when you think about pancakes, the fluffy texture and golden-brown edges dance in your mind’s eye, promising a perfect bite. As a child, I remember weekends spent in the kitchen with my mom, flipping pancakes while music played softly in the background. We’d pile them high, drenching them in syrup and sharing stories over breakfast. These moments now inspire my cooking, especially when making Sheet Pan Pancakes (Made with Kodiak Mix).
Table of Contents
Perfect for family gatherings or lazy Sunday breakfasts, this recipe is a delightful way to enjoy a protein-packed meal without the fuss of flipping individual pancakes. Just pop it in the oven and let the warm, buttery aroma fill your kitchen. I can’t wait for you to experience the joy of creating these easy, customizable pancakes that everyone will love! So grab your ingredients and let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: Prepping and baking take under 30 minutes—perfect for busy mornings!
- Irresistible Flavor: Light and fluffy, these pancakes are a deliciously satisfying breakfast treat that keeps you full longer.
- Eye-Catching Appeal: With vibrant toppings like berries or chocolate chips, they look as amazing as they taste!
- Flexible Serving: Great for breakfast, brunch gatherings, or even a quick snack later in the day.
- Diet-Friendly Options: Swap in your favorite milk or use dairy-free butter to cater to dietary needs!
Ingredients You’ll Need
- Kodiak Cakes Buttermilk Pancake and Waffle Mix: This whole grain mix is a fantastic source of protein and fiber, making it an ideal base. Feel free to substitute with any pancake mix, but it won’t pack the same protein punch!
- Milk of Choice (2 ¼ cups): I prefer unsweetened almond milk for a lighter option, but any milk will work—cow’s milk, oat milk, or even soy milk!
- Large Eggs (2): Eggs help bind the ingredients while adding richness. If you’re looking for an egg substitute, consider using flaxseed meal or a commercial egg replacer.
- Vanilla Extract (1 teaspoon): This elevates the flavor, giving your pancakes that lovely aromatic hint. Always choose pure vanilla extract for the best quality.
- Melted Butter or Coconut Oil (3 tablespoons): Add a delicious richness to the mix. Coconut oil gives a light coconut flavor, while butter offers that classic taste. You can easily replace it with applesauce for a lighter version.
- Toppings: Get creative! Fresh blueberries, sliced strawberries, chocolate chips, sliced bananas, or your favorite nuts add texture and flavor.
How to Make Sheet Pan Pancakes (Made with Kodiak Mix)
Preheat and Prepare: Start by preheating your oven to 350°F. Take a quarter sheet pan and grease it lightly or line it with parchment paper for easy cleanup later. This step is crucial because it prevents the pancakes from sticking, allowing for easy removal after baking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the Kodiak mix. This ensures that the ingredients are well incorporated and ready for the next steps. It’s not just about mixing; it sets the stage for fluffy pancakes that don’t clump!
Whisk Wet Ingredients: In a separate bowl, combine your milk, eggs, vanilla extract, and melted butter or coconut oil. Mixing these wet ingredients separately allows the eggs to blend evenly into the batter, ensuring a smooth and consistent texture when combined.
Fold Together Gently: Pour the wet mixture into the dry ingredients and gently whisk until just combined. Be careful not to over-mix; a few lumps are perfectly fine! Over-mixing can lead to dense pancakes instead of the light, fluffy texture we all love.
Spread Batter and Add Toppings: Pour the batter evenly into your prepared pan, using a spatula to smooth it out. Now’s your chance to go wild with toppings! Sprinkle blueberries, chocolate chips, or any other favorites across the surface. This not only adds flavor but also creates a beautiful presentation.
Bake Until Golden: Place the pan in the preheated oven and bake for 18-20 minutes. You’ll know they’re ready when the center is set and a toothpick inserted comes out clean. The edges should be slightly golden, beckoning you to dig in!
Cool and Cut: Once baked, allow the pancakes to cool for a few minutes in the pan before cutting them into squares or rectangles. Serve them warm with maple syrup, a dollop of nut butter, or even a scoop of Greek yogurt for added creaminess. Trust me, you’ll want to savor every bite!
Storing & Reheating
To keep your leftover sheet pan pancakes fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator where they’ll keep well for up to a week. If you’re looking to preserve them for even longer, they can be frozen for up to 3 months. Just layer them with parchment paper and place them in a freezer-safe bag. Reheat them quickly in the microwave for about 30 seconds, or in a toaster oven at 350°F until warm. Just bear in mind that the texture may change slightly after freezing, but a little syrup or fruit topping brings them right back to life!
Chef’s Helpful Tips
- Avoid over-mixing the batter: This prevents dense pancakes and keeps them light and fluffy.
- Use room temperature ingredients: Allow the eggs and milk to come to room temperature for even mixing, which can enhance the texture.
- Timing is key: After 18 minutes, keep an eye on your pancakes to avoid overbaking. Nobody likes a dry pancake!
- Experiment with flavors: Add a teaspoon of cinnamon or a splash of maple syrup to the batter for a delightful twist.
- Make-ahead magic: You can prepare the batter the night before and store it in the fridge, giving you a quick start in the morning!
These Sheet Pan Pancakes (Made with Kodiak Mix) bring both nostalgia and simplicity to breakfast, making them a treasure for family meals. Whip them up, load them with your favorite toppings, and start your day with a smile. Don’t hesitate to mix and match flavors, and let your creativity shine in the kitchen! Enjoy every delicious bite!
Recipe FAQs
Can I use other pancake mixes instead of Kodiak?
Absolutely! While Kodiak Cakes offers a great protein boost, any standard pancake mix will work. Just keep in mind that the flavor and texture may differ slightly, so choose one that suits your taste buds!
How can I make these pancakes dairy-free?
You can easily make these pancakes dairy-free by using a milk alternative such as almond, soy, or oat milk. Also, replace melted butter with coconut oil or a dairy-free butter substitute. You won’t miss the dairy at all!
What toppings do you recommend for these pancakes?
The sky’s the limit! Fresh fruit like strawberries, blueberries, or bananas are fantastic and nutritious additions. For a treat, try chocolate chips or nuts for a crunchy texture. Combine your favorites to create a breakfast masterpiece!
Can I reheat these pancakes in the toaster?
Yes! You can reheat them in a toaster for a quick breakfast turnaround. Just slice them into rectangles or squares and toast at medium heat until warmed through. It’s an easy and effective way to enjoy leftovers without losing that fluffy texture!
More Desserts & Appetizers Recipes
- Cranberry Pecan Holiday Celery Boats
- Reese Cup Ritz Cracker Cookies
- Raspberry Linzer Cookies
- Tasty Loaded Tater Tot Appetizers
- STRAWBERRY SHORTCAKE OREO BALLS
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📖 Recipe Card
Sheet Pan Pancakes (Made with Kodiak Mix)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Sheet Pan Pancakes made with Kodiak Mix are a delightful way to enjoy fluffy, protein-rich pancakes easily. Simple prep, irresistible flavor, and perfect for any meal!
Ingredients
- Kodiak Cakes Buttermilk Pancake and Waffle Mix
- Milk of Choice (2 ¼ cups)
- Large Eggs (2)
- Vanilla Extract (1 teaspoon)
- Melted Butter or Coconut Oil (3 tablespoons)
- Toppings: fresh blueberries, sliced strawberries, chocolate chips, sliced bananas, or nuts
Instructions
- Preheat your oven to 350°F. Grease a quarter sheet pan or line it with parchment paper.
- In a mixing bowl, whisk together the Kodiak mix until well combined.
- In a separate bowl, mix the milk, eggs, vanilla extract, and melted butter or coconut oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spread the batter evenly in the prepared pan and add your choice of toppings on top.
- Bake for 18-20 minutes until golden and a toothpick comes out clean.
- Allow to cool for a few minutes, then cut into squares and serve.
Notes
Avoid over-mixing to keep pancakes fluffy.
Let ingredients come to room temperature for better blending.
You can prepare batter the night before for a quicker morning option.
Nutrition
- Serving Size: 1 square (approx. 1/8 of recipe)
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
