Sheet Pan Pancakes (Made with Kodiak Mix)
The aroma of freshly baked pancakes wafts through the air, wrapping the room in warmth and comfort. They’re golden brown and fluffy, inviting you to gather around the breakfast table. As you slice into a square of these Sheet Pan Pancakes (Made with Kodiak Mix), the soft texture practically melts in your mouth, turning any morning into a cozy occasion. I personally remember the weekend mornings at my grandmother’s house, where pancakes were a family affair. Everyone had their favorite toppings, and nothing could compare to the laughter that filled the kitchen.
Table of Contents
Perfect for busy mornings or relaxed weekend brunches, these delightful pancakes will impress your family and friends alike. With the ease of baking them all on one sheet, breakfast comes together in under 30 minutes. Whether you’re hosting a birthday breakfast or simply making the start to your day a bit sweeter, you’ll find yourself wanting to whip up these Sheet Pan Pancakes (Made with Kodiak Mix) again and again. So grab that pancake mix and let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: Get your breakfast served in under 30 minutes!
- Irresistible Flavor: Enjoy the light, fluffy texture enhanced by your favorite mix-ins.
- Eye-Catching Appeal: These pancakes come out perfectly shaped and are sure to impress.
- Flexible Serving: Perfect for breakfast, brunch, or even a delightful snack.
- Diet-Friendly Options: Easily make it gluten-free or dairy-free with simple swaps.
Ingredients You’ll Need
3 cups Kodiak Cakes buttermilk pancake and waffle mix: This hearty mix provides the base for those fluffy pancakes we all love. If you want to try a different flavor, check out their whole grain or chocolate chip versions.
2 ¼ cups milk of choice: I used unsweetened almond milk for a nutty twist, but feel free to swap with dairy milk or any plant-based milk you prefer.
2 large eggs: Eggs help bind the batter and add richness. For a vegan option, use flax eggs or a store-bought egg replacer.
1 teaspoon vanilla extract: This adds a lovely depth of flavor. Be sure to use pure vanilla extract if possible for the best taste.
3 Tablespoons melted butter or coconut oil: This fat brings moisture to the pancakes. You can use butter for a classic flavor or coconut oil for a subtle hint of coconut.
Toppings (optional but recommended): Fresh blueberries, sliced strawberries, chocolate chips, bananas, or nuts can take these pancakes to delicious new heights. Mix and match based on your favorites!
How to Make Sheet Pan Pancakes (Made with Kodiak Mix)
Preheat and Prepare: Start by preheating your oven to 350°F. Then, grab a quarter sheet pan and grease it lightly with cooking spray or line it with parchment paper for easy cleanup. This step is crucial as it ensures your pancakes won’t stick, giving you perfect squares to serve!
Combine Dry Ingredients: In a large mixing bowl, whisk together 3 cups of Kodiak mix. Take a moment to appreciate how the flour feels as it blends—light and fluffy in your hands. This is the secret to that dreamy pancake texture!
Whisk Wet Ingredients: In another bowl, mix together 2 ¼ cups of milk, 2 large eggs, 1 teaspoon of vanilla extract, and 3 tablespoons of melted butter or coconut oil. Make sure the melted fat isn’t too hot. Combine these ingredients until just combined for the fluffiest pancakes. Over-mixing can lead to dense results, so keep it gentle!
Fold Together Gently: Slowly pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold the batter gently, just until you see no dry pockets. It’s okay if the batter is a bit lumpy; that equals fluffiness once baked!
Spread and Top: Pour the pancake batter into your prepared pan, spreading it out evenly with a spatula. Feel free to sprinkle on your favorite toppings like fresh blueberries, chocolate chips, or sliced bananas—this is where the fun begins!
Bake Until Golden: Place the pan in your preheated oven and set a timer for 18-20 minutes. You’ll know they’re ready when the edges are golden brown and a toothpick inserted in the center comes out clean. Imagine how great your kitchen smells right now—delicious!
Cool and Cut: Once baked, let the pancakes cool in the pan for a few minutes. This is the perfect time to prepare any syrups or spreads you want to accompany them! After cooling, cut into squares or rectangles. Serve warm, and don’t forget the maple syrup or a dollop of Greek yogurt!
Storing & Reheating
If you have any leftovers (though, let’s be honest, they rarely last long!), store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to 1 week. You can also freeze individual squares for up to 3 months—just slide parchment paper between layers to prevent sticking. To reheat, pop them in the microwave for about 30-45 seconds or until warmed through. The texture might change slightly, so adding a bit of butter or syrup before reheating can help refresh that fluffy goodness!
Chef’s Helpful Tips
- Avoid over-mixing the batter. This guarantees fluffy pancakes instead of tough ones.
- Use room temperature eggs for better incorporation into the batter.
- Make sure your toppings are evenly distributed to avoid uneven cooking.
- For a fun twist, try adding spices like cinnamon or nutmeg to the batter!
- Consider doubling the recipe for a crowd; these pancakes freeze beautifully!
- If using frozen fruit, toss it in a bit of flour before folding it into the batter to prevent sinking.
These Sheet Pan Pancakes (Made with Kodiak Mix) really deliver on flavor and ease, transforming your mornings into something special. There’s truly something magical about a warm breakfast that doesn’t take a ton of work. So why not get creative? Add your favorite mix-ins, experiment with toppings, or even turn these into dessert by layering on whipped cream and chocolate sauce. Enjoy the experience of filling your home with delicious aromas and inviting loved ones to the table to share in this delightful meal.
Recipe FAQs
Can I use gluten-free Kodiak mix?
Absolutely! Kodiak offers a gluten-free version of their pancake mix. Just swap it in, and keep to the same measurements for delightful gluten-free pancakes.
What can I substitute for the milk?
You can use any milk you prefer, whether dairy or plant-based. Almond, oat, or coconut milk provides excellent results. Just avoid sweetened varieties unless you’re aiming for extra sweetness!
How do I prevent my pancakes from sticking to the pan?
Greasing the pan thoroughly or using parchment paper is essential for easy removal. A silicone baking mat is also a great option for ease of transfer.
Can I add flavorings to the batter?
Definitely! Adding a teaspoon or two of cinnamon, nutmeg, or even chocolate chips can elevate your pancake game to new delicious heights. Just remember to mix them in gently!
More Desserts & Appetizers Recipes
- Valentine Chocolate Covered Pretzels
- Red Velvet Cookie Bars
- Lemon Mascarpone Cake: Moist Lemon Layers with Fluffy Cream
- Chocolate Crinkle Blossom Cookies
- Vegan Almond Croissant Cookies
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📖 Recipe Card
Sheet Pan Pancakes (Made with Kodiak Mix)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Sheet Pan Pancakes made with Kodiak Mix are quick to prepare, fluffy, and packed with flavor. Perfect for busy mornings or leisurely brunches, these pancakes impress everyone with minimal effort!
Ingredients
- 3 cups Kodiak Cakes buttermilk pancake and waffle mix
- 2 ¼ cups milk of choice
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons melted butter or coconut oil
- Toppings (optional but recommended): Fresh blueberries, sliced strawberries, chocolate chips, bananas, or nuts
Instructions
- Preheat the oven to 350°F and grease a quarter sheet pan.
- In a bowl, whisk together Kodiak mix.
- In another bowl, mix milk, eggs, vanilla, and melted fat until just combined.
- Gently fold wet ingredients into dry until no dry pockets remain.
- Spread batter in the pan and add toppings as desired.
- Bake for 18-20 minutes until golden and a toothpick comes out clean.
- Cool in the pan, cut into squares, and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature.
For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Reheat in the microwave for 30-45 seconds before serving.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
