If you are craving a breakfast that feels like a warm, comforting hug but is incredibly easy to whip up, then this Sheet Pan Pancakes with Kodiak Mix Recipe will quickly become your new weekend favorite. Imagine thick, fluffy pancakes baked all at once on a single pan, making your kitchen smell heavenly and saving you from flipping individual pancakes one by one. Using Kodiak Cakes mix adds a wholesome, protein-packed twist that makes these pancakes as nutritious as they are tasty. Whether you’re feeding a hungry family or meal prepping for the week, this recipe is a game changer you’ll want to share with everyone you know.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward but important—each one plays a special role in creating pancakes that are fluffy, flavorful, and slightly golden. From the Kodiak mix that adds nuttiness and protein to the rich vanilla extract that lifts the flavor, these essentials come together like old friends on your baking sheet.
- Kodiak Cakes buttermilk pancake and waffle mix (3 cups): This protein-packed mix serves as the hearty base, giving the pancakes a lovely texture and nutritional boost.
- Milk of choice, 2 ¼ cups: I love using unsweetened almond milk for a subtle nutty flavor and dairy-free option, but regular milk works just as well for richness.
- Large eggs (2): Eggs bind everything together and add that tender crumb we all crave in a perfect pancake.
- Vanilla extract (1 teaspoon): This little splash brings warmth and depth, making the pancakes taste homemade and comforting.
- Melted butter or coconut oil (3 Tablespoons): Adds moisture and helps create a buttery finish, while offering a nice golden color on top.
- Toppings (blueberries, sliced strawberries, chocolate chips, sliced bananas, nuts): Feel free to customize with your favorite mix-ins for bursts of flavor and texture.
How to Make Sheet Pan Pancakes with Kodiak Mix Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. Grab a quarter sheet pan—this size works perfectly to yield thick but not overly tall pancakes—and grease it generously or line with parchment paper. This prep ensures your sheet pan pancakes come out effortlessly and with that easy-release freedom we all love.
Step 2: Mix the Batter
In a large bowl, whisk together the Kodiak Cakes mix, milk, eggs, vanilla extract, and melted butter or coconut oil. The key here is to mix until just combined; you want a slightly lumpy batter to keep the pancakes tender, so resist over-mixing. This simple step brings all the ingredients together beautifully, ensuring every bite is perfectly balanced.
Step 3: Add Your Toppings
Spread the batter evenly onto your prepared pan, smoothing it out with a spatula. Now is the fun part: scatter as many or as few toppings as you like over the surface. Blueberries add juicy bursts, chocolate chips offer sweet pockets of happiness, and nuts bring a satisfying crunch. This is your time to get creative and make the pancakes your own.
Step 4: Bake to Golden Perfection
Pop the pan into your preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The magic here is the even, gentle heat that bakes the entire batch all at once, making the kitchen smell inviting and the pancakes fluffy and golden without any flipping fuss.
Step 5: Serve Warm and Enjoy
Once baked, let your sheet pan pancakes cool just slightly before cutting them into squares or rectangles. Serve warm with your favorite maple syrup, a dollop of nut butter, or even a spoonful of Greek yogurt for an indulgent but nutritious breakfast spread that’s sure to impress.
How to Serve Sheet Pan Pancakes with Kodiak Mix Recipe
Garnishes
Fresh fruits like berries, sliced bananas, or a sprinkle of chopped nuts add delightful color and texture to your plate. A dusting of powdered sugar or a drizzle of warm honey also elevates the look and flavor—making breakfast look as stunning as it tastes.
Side Dishes
To round out your meal, think crispy bacon, savory sausage links, or a simple side of scrambled eggs. These proteins contrast delightfully with the sweetness of the pancakes, creating a balanced and satisfying breakfast experience.
Creative Ways to Present
Try stacking a few square pieces with layers of fresh fruit and whipped cream in between to make pancake ‘sandwiches’ that are fun and festive. Or, lay them out buffet-style with several toppings on the side so everyone can build their perfect pancake plate—perfect for family brunches or friendly gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (and trust me, it’s rare), store them in an airtight container in the fridge. They will stay fresh for up to 3 days, making breakfasts that much easier during busy mornings.
Freezing
Sheet pan pancakes freeze beautifully. Just place cooled squares between parchment paper in a freezer-safe bag. When you want a quick breakfast, pull out a few pieces, and you’re minutes away from a homemade, hearty meal any day of the week.
Reheating
For a quick reheat, pop pancakes in the toaster oven or microwave until warmed through. The toaster oven especially keeps the edges crisp, almost like they just came out of the oven fresh again.
FAQs
Can I use regular pancake mix instead of Kodiak Cakes?
Absolutely, you can substitute regular pancake mix, but Kodiak Cakes adds a wonderful protein boost and hearty texture that you might miss out on if you switch. The recipe may be a little less filling without it.
What if I don’t have a quarter sheet pan?
A baking dish around 9×13 inches can work too; just keep an eye on the baking time and thickness of the pancakes, adjusting as needed so they bake evenly throughout.
Can I make this recipe dairy-free?
Yes! Using almond milk or any plant-based milk keeps it dairy-free, and swapping butter for coconut oil ensures the whole dish fits your dietary needs without sacrificing taste.
How do I keep the pancakes from getting soggy with fruit toppings?
Adding delicate fruits like berries or sliced bananas right before serving helps avoid sogginess. If baking with toppings, pick sturdier options like nuts or chocolate chips, or lightly toss fruits in a bit of cornstarch before adding.
Is this recipe high in protein?
Thanks to the Kodiak Cakes mix and eggs, this recipe offers a good protein boost compared to traditional pancakes, making it a satisfying meal that fuels your day.
Final Thoughts
This Sheet Pan Pancakes with Kodiak Mix Recipe has everything I love about breakfast rolled into one easy dish: nourishing, fast to prepare, and endlessly adaptable. It’s perfect for lazy weekend mornings or busy weekday brunches when you want something homemade without the hassle. Grab your pan, toss in the ingredients, and get ready to treat yourself and your loved ones to a meal that feels special every time.
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Sheet Pan Pancakes with Kodiak Mix Recipe
- Total Time: 27 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
Delicious and easy Sheet Pan Pancakes made with Kodiak Cakes buttermilk pancake and waffle mix. This recipe allows you to bake a large batch of fluffy pancakes all at once on a sheet pan, topped with your favorite fruits and extras for a perfect breakfast or brunch.
Ingredients
Pancake Batter
- 3 cups Kodiak Cakes buttermilk pancake and waffle mix
- 2 ¼ cups milk of choice (unsweetened almond milk recommended)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter or coconut oil
Toppings
- Blueberries
- Sliced strawberries and chocolate chips (optional)
- Sliced bananas and/or nuts (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease or line a quarter sheet pan with parchment paper to prevent sticking.
- Mix batter: In a large bowl, whisk together the Kodiak Cakes mix, milk, eggs, vanilla extract, and melted butter or coconut oil until just combined. Avoid overmixing to keep pancakes fluffy.
- Add toppings: Pour the batter evenly into the prepared sheet pan. Evenly sprinkle your choice of toppings such as blueberries, sliced strawberries with chocolate chips, or sliced bananas and nuts over the batter.
- Bake pancakes: Place the sheet pan in the oven and bake for 18–20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when fully cooked.
- Serve: Allow the baked pancakes to cool slightly, then cut into squares or rectangles. Serve warm with maple syrup, nut butter, or Greek yogurt for a delightful breakfast treat.
Notes
- Do not overmix the batter; a few lumps are okay to keep pancakes tender.
- You can customize toppings based on preference; fresh fruit and nuts add great texture and flavor.
- If you don’t have a quarter sheet pan, a similar sized baking dish works too.
- Use parchment paper for easy removal and minimal cleanup.
- Store leftovers covered in the refrigerator and reheat in the oven or microwave.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
