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Kodiak Pancake Recipe

Kodiak Pancakes

iamwinfred
These Kodiak Pancakes are fluffy, golden, and packed with protein thanks to the whole grain Kodiak Cakes Power Cakes Buttermilk mix. A few simple upgrades — whole milk, an egg, vanilla, and cinnamon — take the boxed mix from good to genuinely great, delivering a satisfying stack that's ready in under 20 minutes and keeps you full well into the afternoon.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 230 kcal

Equipment

  • Large nonstick skillet or griddle
  • Medium mixing bowl
  • Whisk
  • 1/4 cup measuring cup For portioning batter evenly
  • Ladle or large spoon
  • Pancake turner or wide spatula
  • Measuring cups and spoons
  • Paper towels For wiping the pan between batches if needed
  • Baking sheet (optional) For keeping cooked pancakes warm at 200°F

Ingredients
  

  • 1 cup Kodiak Cakes Power Cakes Buttermilk Flapjack and Waffle Mix About 130g
  • 3/4 cup whole milk About 180ml; whole milk preferred over water for fluffier, richer pancakes
  • 1 large egg
  • 1 tsp vanilla extract Use pure vanilla extract for best flavor
  • 1 tsp ground cinnamon
  • 1 tbsp butter For the pan; plus more for serving

For Serving

  • maple syrup Pure Grade A Dark recommended

Optional Mix-Ins

  • 1/2 cup fresh blueberries Or frozen; fold into batter before cooking
  • 1/4 cup semi-sweet chocolate chips Fold into batter before cooking
  • banana 1 ripe banana, sliced or mashed into batter

Instructions
 

  • Measure out 1 cup of Kodiak mix into a medium bowl and have all remaining ingredients ready on the counter. If using optional mix-ins like blueberries or chocolate chips, measure those out as well.
  • Add the whole milk, egg, vanilla extract, and cinnamon to the bowl with the Kodiak mix and whisk gently until just combined — the batter should still look slightly lumpy. Do not overmix; fold in any mix-ins now, then let the batter rest for 2–3 minutes.
  • Heat a nonstick skillet or griddle over medium heat for about 2 minutes, then add 1/2 teaspoon of butter and swirl to coat. The pan is ready when a few drops of water sizzle and evaporate immediately on contact.
  • Pour 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes, until bubbles form on the surface and the edges look set and matte. Cook 2–3 pancakes at a time depending on pan size.
  • Slide a wide spatula fully under the pancake and flip in one confident motion, then cook the second side for 1–2 minutes until set and springy when pressed in the center. Remove and keep warm on a 200°F oven-safe baking sheet if making a large batch.
  • Add a small pat of butter to the pan before each new batch and repeat the cooking process, adjusting heat as needed if pancakes brown too fast or too slowly.
  • Stack pancakes on warm plates and top with a pat of butter, a generous pour of pure maple syrup, and any fresh fruit or toppings you like. Serve immediately for best texture.

Notes

  • Do not overmix the batter — lumpy batter is ideal and produces fluffier pancakes. Overmixing develops gluten and leads to dense, rubbery results.
  • Always let the batter rest for 2–3 minutes before cooking. This gives the leavening agents time to activate for a better rise.
  • Use whole milk instead of water for a noticeably richer, fluffier pancake. The box calls for water, but milk is worth the swap.
  • Medium heat is the sweet spot. Too hot and the outside burns before the center sets; too cool and the pancakes spread too thin.
  • Wait for bubbles to form on the surface and for edges to look set before flipping — this is your sign the first side is done.
  • Add a fresh small pat of butter to the pan between every batch for that lightly golden, crispy edge on each pancake.
  • To keep cooked pancakes warm, place them on a baking sheet in a 200°F oven while you finish the rest of the batch.
  • Storage: Refrigerate cooled pancakes in an airtight container with parchment paper between each one for up to 4 days.
  • Freezing: Freeze in a single layer until solid (about 1 hour), then transfer to a zip-lock bag for up to 3 months. Reheat in the toaster straight from frozen for best texture.
  • Boost the protein further by adding one scoop of unflavored or vanilla whey protein powder to the batter — add a splash more milk if the batter becomes too thick.

Nutrition

Serving: 2pancakesCalories: 230kcalCarbohydrates: 28gProtein: 16gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 400mgPotassium: 180mgFiber: 3gSugar: 4gVitamin A: 6IUCalcium: 15mgIron: 10mg
Keyword easy breakfast, fluffy pancakes, high protein pancakes, Kodiak Cakes recipe, Kodiak pancakes
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