Sheet Pan Pancakes (Made with Kodiak Mix)
This uncomplicated sheet pan pancakes recipe utilizes Kodiak mix for a quick, protein-filled breakfast that comes together swiftly! It’s ideal for meal preparation or a weekend brunch with a group.
Pancakes are always popular in our household. My children would eagerly consume them every morning if permitted, and to be honest, I understand why. However, there are occasions when I don’t feel like lingering over the stove flipping numerous batches of pancakes. Enter sheet pan pancakes.
This recipe is a complete game changer when it comes to pancakes! Instead of watching over a skillet, you simply pour the batter into a pan, add your toppings, and let the oven handle the rest.
To simplify matters further and boost protein content, I opted for Kodiak Cakes mix. It provides these pancakes with the ideal fluffy consistency and a substantial protein enhancement, making weekend mornings or meal prep significantly more effortless.
Reasons to Give This a Try
- Simple to prepare: These have turned into one of my go-to breakfasts for hectic mornings. The entire recipe comes together in under 30 minutes with just a single bowl and a sheet pan.
- Hands-free cooking: I can blend everything while the kids are getting ready and let the oven take care of the rest.
- Fun for children: The toppings make it feel special and the kids enjoy selecting their own combinations.
- Excellent for meal preparation: These pancakes freeze and reheat wonderfully, so I usually whip up a batch at the beginning of the week.
- Ideal for gatherings: They’re perfect for serving a crowd and make brunch so much simpler since everything cooks simultaneously.
Essential Ingredients
- Kodiak pancake mix – I utilized the Kodiak Cakes buttermilk pancake and waffle mix, but any variety you prefer will suffice for this recipe.
- milk – both dairy and non-dairy options work here. I employed unsweetened almond milk, but you can use whatever you have available.
- eggs – aid in the pancakes rising and retaining their fluffiness.
- vanilla extract – contributes additional flavor and sweetness.
- melted butter or coconut oil – I chose melted butter to add some richness, but oil is a suitable alternative.
- toppings – consider blueberries, sliced strawberries, chocolate chips, bananas, or nuts. Combine your favorites however you like.
Instructions for Making Sheet Pan Pancakes From Mix
Step 1: In a large mixing bowl, combine the Kodiak mix, milk, eggs, vanilla, and melted butter or oil. Stir gently until everything is mixed.
Step 2: Pour the batter into your prepared pan and spread it so it’s even from edge to edge.
Step 3: Sprinkle whatever toppings you’re using on top. You can keep it simple with a single topping or create different sections for variety.
Step 4: Place the pan in the oven and bake for approximately 18 to 20 minutes or until the top is firm and a toothpick comes out clean.
Brittany’s Tips for Success
- Avoid overmixing: Stir the batter until everything is just combined. Overmixing can result in slightly dense pancakes.
- Use parchment for easy cleanup: Lining your sheet pan makes removing the pancakes and slicing them remarkably easy.
- Create topping “zones”: If everyone in your home prefers different toppings, divide the pan into sections. You can allocate one corner for berries, another for chocolate chips, and another for bananas, etc. It feels enjoyable and keeps everyone satisfied.
- Check for doneness early: Ovens may vary, so start monitoring the pancake around the 18-minute mark.
- Let it cool a bit: A brief resting period allows the pancake to set, which facilitates cleaner slicing and reduces crumbling.
How to Preserve & Reheat
- In the refrigerator: Once the pancakes have completely cooled, transfer the slices to an airtight container. They’ll remain fresh for around 4 to 5 days.
- In the freezer: These pancakes freeze exceptionally well. Arrange the slices in a single layer on a baking sheet to freeze, then move to a freezer-safe bag or container. They’ll stay fresh for up to 3 months.
- Reheating: Heat individual pieces in the microwave for 20 to 30 seconds until warmed, or in the oven at 300°F for about 5 to 8 minutes. If reheating directly from frozen, place a frozen slice in the microwave for 45 to 60 seconds, or warm in the oven at 325°F until heated through.
Common Queries
Yes, you can. Just remember that each pancake mix absorbs liquid differently. If you substitute another brand, start with a bit less milk and add more as needed until the batter resembles standard pancake batter. This helps prevent it from being too thin.
A quarter sheet pan is optimal for the thickness and bake time specified. A half sheet pan will also suffice, but the pancakes will be thinner and may bake a bit quicker.
Absolutely. Just double the ingredients and utilize a half sheet pan. Just monitor the baking time as it may require a few additional minutes.
They’re fantastic on their own or accompanied by Greek yogurt, maple syrup, nut butter, turkey sausage, or scrambled egg whites for added protein.
Additional Breakfast Recipes
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Preheat your oven to 350°F. Grease or line a quarter sheet pan with parchment paper.
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In a large mixing bowl, whisk together Kodiak mix, milk, eggs, vanilla, and melted butter/oil until just combined. Avoid overmixing.
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Evenly distribute the batter into the prepared pan. Top with your preferred toppings.
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Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
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Allow it to cool slightly, then cut into squares or rectangles. Serve warm with maple syrup, nut butter, or Greek yogurt.
- Storage: Allow the pancakes to cool completely, then store slices in a sealed container in the refrigerator for 4 to 5 days.
- Freezing: Freeze slices in a single layer, then move them to a freezer-safe bag. They will remain fresh for up to 3 months.
- Reheating: Warm individual pieces in the microwave for 20 to 30 seconds or heat a larger portion in the oven at 300°F for 5 to 8 minutes. You can also reheat from frozen.
- Toppings: You may partition the pan into sections and include various toppings so everyone can enjoy their preferences.
Serving: 1/6 recipe | Calories: 288kcal | Carbohydrates: 33g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g
| Cholesterol: 89mg | Sodium: 365mg | Potassium: 510mg | Fiber: 6g | Sugar: 9g
Nutritional details are computed automatically, thus they should be regarded as an estimate.
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