There’s something profoundly magical about the aroma of pancakes wafting through the kitchen. Imagine buttery, fluffy bites that melt in your mouth, each layering comfort and joy with every forkful. Picture golden squares of deliciousness piled high, reminiscent of leisurely weekend breakfasts filled with laughter and warmth. These Sheet Pan Pancakes (Made with Kodiak Mix) evoke those memories perfectly! Whether it’s a chilly winter morning or a bright summer brunch, these pancakes promise to bring scrumptious delight to your table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sheet Pan Pancakes (Made with Kodiak Mix)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sheet Pan Pancakes (Made with Kodiak Mix)

Sheet Pan Pancakes (Made with Kodiak Mix)

I remember my childhood mornings spent surrounded by my family, each of us eagerly anticipating the first bite. Those days instilled in me a love for cozy breakfasts shared with loved ones. Now, I’ve found an easy, quick way to recreate that magic with Sheet Pan Pancakes. With minimal fuss and maximum flavor, these pancakes can turn any breakfast into a memorable gathering. Trust me, you’ll want to whip up a batch that fills your home with happiness and craving for more!

Why You’ll Love This Recipe

Simple & Quick: Whip up a batch of these in just 10 minutes of prep plus 18 minutes of cooking, making it perfect for busy mornings.
Irresistible Flavor: Fluffy, light pancakes offer a delightful texture, enhanced by your favorite toppings—think fresh blueberries or decadent chocolate chips!
Eye-Catching Appeal: These pancakes come out in a gorgeous golden sheet, perfect for Instagram-worthy brunch spreads.
Flexible Serving: Great for breakfast, brunch, or even a fun dessert—enjoy them anytime!
Diet-Friendly Options: Easily adaptable; try using almond milk for a dairy-free option or swap toppings to suit dietary preferences.

Ingredients You’ll Need

3 cups Kodiak Cakes buttermilk pancake and waffle mix: The star of this recipe, Kodiak mix offers a protein-packed punch while keeping things super easy. If you can’t find Kodiak, any similar pancake mix could work, but you may need to adjust the liquid.
2 ¼ cups milk of choice (I used unsweetened almond milk): Milk adds moisture and richness. For dairy-free, go ahead with almond or oat milk as a substitute to keep the pancakes light and fluffy.
2 large eggs: These enhance the pancake’s fluffiness, contributing to a lovely texture. Make sure they’re at room temperature for the best results.
1 teaspoon vanilla extract: This adds a warm, comforting flavor that pairs beautifully with any toppings. Use pure vanilla extract for the most vibrant flavor.
3 Tablespoons melted butter or coconut oil: Adding richness, melted butter or oil creates a wonderful bite. If you’re dairy-free, coconut oil works beautifully and adds a hint of sweetness.
Toppings: Get creative! Blueberries, chocolate chips, sliced bananas, or nuts can take these pancakes to the next level. Feel free to mix and match based on what you love.

How to Make Sheet Pan Pancakes (Made with Kodiak Mix)

Preheat and Prepare: Start by preheating your oven to 350°F. Prepare your quarter sheet pan by greasing it lightly or lining it with parchment paper for easy clean-up. This step is crucial to ensure your pancakes don’t stick and come out perfectly fluffy! The smell of the baking pancakes will be irresistible once they’re in the oven!

Combine Dry Ingredients: In a large mixing bowl, add the 3 cups of Kodiak Cakes buttermilk pancake and waffle mix. This mix is your foundation for those fluffy pancakes you’ll love. Mix it gently to break up any clumps without overworking it, as overmixing can lead to dense pancakes.

Whisk Wet Ingredients: In another bowl, whisk together the 2 ¼ cups of milk, 2 large eggs, 1 teaspoon of vanilla extract, and 3 tablespoons of melted butter or coconut oil. Make sure everything is well incorporated. The mixture should look smooth and a little frothy, which indicates that the air is getting in—this is what will make your pancakes rise!

Fold Together Gently: Carefully add the wet mixture to the dry ingredients. Use a spatula to fold them together until just combined—some lumps are perfectly acceptable! Avoid overmixing, or you’ll sacrifice that light and fluffy texture. The batter should be thick yet pourable.

Spread and Top: Pour the batter evenly into your prepared sheet pan, gently spreading it out to cover the surface completely. Now comes the fun part! Sprinkle your favorite toppings—whether it’s blueberries, sliced bananas, or even a few chocolate chips—right over the batter. This not only enhances flavor but also adds the visual appeal to your dish!

Bake Until Golden: Place the pan in the oven and bake for 18 to 20 minutes. Keep an eye on them toward the end; when the edges turn golden brown, and a toothpick inserted comes out clean, they’re done. The wonderful aroma will fill your kitchen, making it even harder to wait!

Cool and Serve: Once baked, allow the pancakes to cool slightly in the pan for a few minutes. Then, slice into squares or rectangles, and serve warm! Top with your choice of maple syrup, nut butter, or Greek yogurt for an extra indulgence! The layers of flavor and the warm textures will keep you coming back for more!

Storing & Reheating

These sheet pan pancakes can be stored at room temperature for up to 1-2 hours before serving. If you have leftovers, keep them in an airtight container in the refrigerator for up to 3 days. For longer storage, they freeze beautifully! Just wrap the sliced pancakes individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months. To enjoy, reheat in the microwave for about 30 seconds to 1 minute, or pop them in the toaster for a quick crunch twist. Keep in mind that the texture might soften slightly when reheated, but a sprinkle of fresh toppings can freshen them right up!

Chef’s Helpful Tips

Avoid Overmixing: Gently fold the batter to maintain fluffiness—overmixing can make them tough.
Keep Ingredients at the Right Temperature: Using room temperature eggs and milk helps the batter blend nicely and leads to fluffy pancakes.
Baking Sheet Size Matters: Ensure you use a quarter sheet pan to get those ideal pancake thickness ratios; using a different size will impact cooking time and doneness.
Adjust Toppings to Taste: Feel free to experiment with different toppings, and even mix them into the batter before baking!
Make Ahead: If you have a busy morning, mix the dry ingredients the night before and add wet ingredients right before baking.

You’ll find yourself singing praises for these Sheet Pan Pancakes (Made with Kodiak Mix). Beyond the heavenly taste, they promise a swift and stress-free breakfast that brings everyone together. Go on, grab your ingredients! Indulge in the warmth, family chatter, and delicious flavors that these pancakes will offer.

Recipe FAQs

Can I use a different pancake mix?

Absolutely! While Kodiak Cakes mix is a fantastic choice for protein-packed pancakes, any similar pancake mix will work. Just follow the liquid measurements on the back of that package, and you’re good to go!

Can I add fruit directly into the batter?

Of course! Feel free to fold in your favorite fruits like blueberries, bananas, or even chocolate chips for a twist. Just remember to adjust the baking time slightly, as the added moisture from fruit can change the cooking dynamics.

How do I know when the pancakes are done?

Look for a golden edge and a firm top. Inserting a toothpick in the center should come out clean. If the top is bubbling as well, you’re on the right track!

Can I make these pancakes vegan?

You can! Substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk and coconut oil. They’ll still be delicious and fluffy!

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