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Kodiak Sheet Pan Pancakes are an easy way to make fluffy protein-packed pancakes without standing at the stove. They’re made with Kodiak Cakes mix, Greek yogurt, and simple pantry ingredients. Add your favorite pancake mix-ins to create a customizable breakfast everyone loves!
I really love using Kodiak pancake mixes because it adds more protein and fiber compared to traditional mixes, which helps make breakfast more filling. It’s also a huge time saver as you can skip measuring out most of the dry ingredients but still end up with fluffy satisfying pancakes.
Try my High Protein French Toast and Cottage Cheese Egg Bake for more simple ways to elevate a classic breakfast recipe!
Kodiak Cakes Sheet Pan Pancakes for Busy Mornings
Using the Kodiak mix is one of my favorite simple hacks for adding extra protein and fiber to breakfast without complicating the recipe. These easy Kodiak pancakes bake all at once in a sheet pan making breakfast even easier.
Here is why you’ll love them:
- High Protein. The kodiak mix and Greek yogurt add plenty of protein to keep you full (19 grams per serving!).
- Minimal prep. The batter comes together in one bowl with simple ingredients.
- Great for crowds. Satisfy your entire family or a bunch of guests. With everything baking at once, no flipping is required.
- Easy to customize. Add berries, bananas, chocolate chips, or nuts to make them your own.
- Great for meal prep. Slice and store the pancakes for a quick breakfast throughout the week.
Ingredient Notes
Here are a few quick notes about the ingredients in this recipe.
- Kodiak Cakes buttermilk pancake mix: A pancake mix made with whole grains that creates fluffy pancakes while also providing protein.
- Greek yogurt: Adds extra protein and moisture, keeping the pancakes soft and tender.
- Milk: Any dairy or unsweetened dairy-free milk works well.
- Eggs: Helps provide structure so the pancakes bake up light and fluffy.
- Neutral oil: I like using avocado or canola oil because they have a mild flavor.
- Pure maple syrup: You can also sub with honey.
- Pure vanilla extract: Adds a touch of warmth and extra flavor.
- Optional add-ins: Blueberries, raspberries, sliced strawberries, bananas, chocolate chips, or chopped nuts can be stirred into the batter or sprinkled on top before baking for extra flavor and texture.
How to Make Kodiak Sheet Pan Pancakes
Sheet pan pancakes are so easy to make. Mix everything together in a bowl and bake in the oven so no flipping is needed!
- Preheat the oven to 375°F. Line a rimmed sheet pan with parchment paper and spray or lightly coat the sides with oil.
In a large bowl, whisk all of the pancake ingredients together except for any add ins until smooth.
- Add the pancake add-ins to the pancake batter and fold until combined.
- Spread the pancake mixture to the edges of the prepared baking sheet with a rubber spatula. You can sprinkle some extra add-ins on top, if desired.
- Bake for 10 to 12 minutes until golden brown. Cut into 12 pieces to make individual pancakes and enjoy!
Jamie’s tips
Expert Tips
- Don’t overmix the batter. Mix just until the ingredients are combined. Overmixing will make the pancakes dense instead of fluffy.
- Add toppings in the batter or after spreading the batter in the pan. I like to fold the toppings into the batter and then leave a few to sprinkle on top so you have toppings in every bite. Alternatively, you can stir everything in or sprinkle everything on top of the batter.
- Bake until just set. Remove the pancakes once the center is set and lightly golden. Overbaking will make them dry.
- Let them cool slightly before slicing. Allow the pancakes to rest for a few minutes so they set, then cut cleanly into squares.
- Great for meal prep. Slice the pancakes into squares and store them in the refrigerator for quick breakfasts throughout the week.
Serving Suggestions
These pancakes are delicious on their own, but they also taste great with other toppings or sides.
- Classic toppings: Serve with butter and a drizzle of maple syrup.
- Fresh fruit: Top with more sliced berries or bananas for extra freshness.
- Extra protein: Add a dollop of Greek yogurt or a drizzle of nut butter, like peanut butter or almond butter.
- Any of your favorite pancake toppings: Other fun topping ideas include mini chocolate chips, chopped nuts, or toasted coconut.
- Serve with your favorite breakfast items: Make a heartier meal by enjoying the pancakes with cottage cheese eggs and turkey sausage or bacon.
How to Store
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual squares in the microwave for about 20 to 30 seconds, or reheat in a toaster oven for a slightly crisp edge.
To freeze, place the pancakes squares in a freezer-sage bag or container and freeze for up to 2 months. Separate the layers with parchment paper before freezing so the pancakes don’t stick together. You can reheat directly from frozen in the. microwave or toaster oven.
More Kodiak Cakes Breakfast Recipes
If you’ve made and loved these Kodiak Sheet Pan Pancakes or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Kodiak Sheet Pan Pancakes
Ingredients
- 2 1/2 cups Kodiak Cake buttermilk pancake mix
- 3/4 cup plain Greek yogurt
- 1 1/2 cups milk
- 2 eggs
- 2 tablespoons neutral oil, like avocado or canola
- 1 tablespoon maple syrup, (or honey)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Optional add-ins: blueberries, raspberries, sliced strawberries, bananas, chocolate chips or chopped nuts
Instructions
- Preheat the oven to 375°F. Line a rimmed baking pan with parchment paper and spray or lightly coat the sides with oil.
- Whisk all the pancake ingredients together except for any add-ins until smooth. Stir add-ins in last.
- Spread the pancake mixture to the edges of the prepared baking sheet with a rubber spatula. Sprinkle extra toppings if desired.
- Bake for 10 to 12 minutes until golden brown.
- Cut into 12 pieces and enjoy.
Notes
- Do not overmix the batter.
- Spread the batter evenly in the pan so the pancakes bake uniformly.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
