Kodiak Sheet Pan Pancakes
These Kodiak Sheet Pan Pancakes bake all at once and can be customized with your favorite toppings.
Servings: 6
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
Serving: 2pancakes | Calories: 297kcal | Carbohydrates: 37g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 477mg | Potassium: 333mg | Fiber: 4g | Sugar: 9g | Vitamin A: 196IU | Calcium: 322mg | Iron: 2mg
