I am so excited to share this Sheet Pan Pancakes with Kodiak Mix Recipe because it has become one of my absolute favorite ways to enjoy pancakes without all the fuss of flipping each one individually. This recipe transforms traditional pancakes into a beautifully baked, fluffy breakfast cake that’s perfect for feeding a crowd or simplifying a cozy weekday morning. Using Kodiak Cakes buttermilk pancake and waffle mix gives these sheet pan pancakes an irresistibly hearty texture and a slightly sweet, wholesome flavor that I find simply delightful. Every time I make this, I’m amazed at how easy it is to pull off and how everyone loves it!
Why You’ll Love This Sheet Pan Pancakes with Kodiak Mix Recipe
What really sets this recipe apart for me is the flavor profile and texture that Kodiak Cakes mix brings to the table. It has a subtle nutty heartiness that perfectly balances the fluffy, tender crumb you’d want from a pancake. I love how the buttermilk base gives it a delicate tang that makes every bite flavorful and satisfying. The easy spread-and-bake technique means no standing over a hot skillet flipping dozens of pancakes, and you still get those classic pancake flavors and warmth.
Another thing I adore about this Sheet Pan Pancakes with Kodiak Mix Recipe is just how effortless it makes breakfast or brunch prep. After mixing up the batter and pouring it into the pan, I simply add my favorite toppings—often fresh blueberries and sliced strawberries—and pop it into the oven. It’s perfect for busy mornings, weekend gatherings, or even a special holiday brunch when you want to impress without stress. I also think it’s such a fun twist on pancakes that sparks happiness around the table every time.
Ingredients You’ll Need
The ingredients for this recipe are wonderfully simple, yet each one plays a key role in achieving the ideal pancake texture and flavor. Using Kodiak Cakes mix as the base ensures a protein-packed, fluffy outcome while the milk, eggs, and butter bring richness and moisture to the batter.
- Kodiak Cakes buttermilk pancake mix: This hearty mix provides the perfect foundation with whole grains and a flavorful buttermilk tang.
- Milk of choice: I used unsweetened almond milk for a light but creamy consistency; you can use dairy or any plant-based milk.
- Large eggs: Eggs add structure and help the pancakes rise beautifully in the oven.
- Vanilla extract: A teaspoon of vanilla brings a warm, inviting aroma and subtle sweetness.
- Melted butter or coconut oil: This adds richness and helps keep the pancakes moist and tender.
- Fresh toppings (optional): Blueberries, sliced strawberries, chocolate chips, bananas, or nuts add bursts of flavor and texture when sprinkled on before baking.
Directions
Step 1: Preheat your oven to 350°F (175°C). I like to either grease a quarter sheet pan lightly or line it with parchment paper so the pancakes come out easily and the cleanup is a breeze.
Step 2: In a large bowl, whisk together 3 cups of Kodiak Cakes buttermilk pancake mix, 2 ¼ cups of your preferred milk, 2 large eggs, 1 teaspoon vanilla, and 3 tablespoons melted butter or coconut oil. Make sure to combine everything until just mixed — avoid over-mixing to keep the batter light and fluffy.
Step 3: Pour the batter evenly into your prepared sheet pan, smoothing it gently with a spatula to ensure a uniform thickness. This helps the pancakes bake evenly and rise beautifully.
Step 4: Sprinkle your toppings of choice over the batter. I love adding blueberries for pops of sweetness but feel free to get creative with chocolate chips, nuts, or sliced fruits for added texture and flavor variety.
Step 5: Place the pan in the oven and bake for 18–20 minutes. To test doneness, insert a toothpick in the center – it should come out clean when fully cooked.
Step 6: Once baked, let the sheet pan pancakes cool just a little before slicing into squares or rectangles. They’re best served warm with a drizzle of maple syrup, a dollop of Greek yogurt, or a smear of nut butter for added indulgence.
Servings and Timing
This recipe makes about 6 generous servings, perfect for a family breakfast or brunch with friends. Prep time is minimal—around 5 to 7 minutes to mix and get the oven ready. Baking time takes about 18 to 20 minutes, so the total time from start to finish is roughly 28 minutes. I usually let it rest for a couple of minutes after baking just so it cools slightly and holds together better when sliced.
How to Serve This Sheet Pan Pancakes with Kodiak Mix Recipe
When I serve this recipe, I like to keep things simple yet satisfying. Warm pancakes fresh from the oven are delightful on their own, but I often layer on some classic accompaniments like a drizzle of pure maple syrup or a generous spoonful of Greek yogurt. The tang from the yogurt balances the sweetness perfectly and adds a creamy texture that’s just heavenly.
For a little extra flair, I love garnishing with fresh fruit like sliced bananas alongside toasted nuts for crunch. Presentation-wise, cutting the sheet pan pancakes into uniform squares makes for easy serving, and I like arranging them neatly on a large platter so everyone can grab their portion. It’s a great dish for breakfast gatherings or even casual weekend dinners.
Pairing this dish with hot coffee or a cold glass of freshly squeezed orange juice works wonderfully. For brunch parties, I sometimes serve it alongside a light mimosa or non-alcoholic sparkling fruit agua fresca, which complements the slight buttermilk tang and the sweetness of the toppings beautifully. I personally prefer my sheet pan pancakes served warm, right out of the oven, but they’re still tasty at room temperature if you’re prepping ahead.
Variations
I love how versatile this Sheet Pan Pancakes with Kodiak Mix Recipe can be! For a gluten-free twist, you could try swapping the Kodiak mix for a gluten-free pancake mix, though the texture might be slightly different. If you want to make it vegan, using a plant-based milk as I do and substituting eggs with flax eggs or a commercial egg replacer works well, though I find the rise a bit more subtle.
Flavor-wise, you can mix things up by stirring cinnamon or pumpkin spice right into the batter for a seasonal touch. Adding a handful of chocolate chips or shredded coconut before baking amps up the fun flavors. I’ve also experimented with swirling a bit of peanut butter or fruit preserves into the batter for a marbled effect, which feels wonderfully indulgent.
While I prefer baking this recipe in the oven for even cooking and simplicity, you could try cooking smaller portions in a muffin tin for individual pancake muffins — just reduce the baking time accordingly. Or, if you love that perfectly crisp edge, broiling the top for the last minute can give a slight caramelized finish that is really delicious.
Storage and Reheating
Storing Leftovers
If you have leftovers, I usually store them in an airtight container in the refrigerator. They keep well for up to 3 days. I find that placing parchment paper between layers helps prevent sticking if you stack the pieces. This makes it super easy to grab a portion for a quick breakfast or snack.
Freezing
You can definitely freeze the leftovers too! I recommend cutting the sheet pan pancakes into individual squares and placing them on a baking sheet lined with parchment to freeze first. Once solid, transfer them to a freezer-safe container or zip-top bag. Properly stored, they last up to 2 months in the freezer and are a lifesaver for busy mornings.
Reheating
When it’s time to enjoy leftovers, I like reheating in the toaster oven or a regular oven at 350°F for about 5–7 minutes, which helps maintain the texture much better than a microwave. If you do use the microwave, heat in short bursts to avoid soggy pancakes, and consider finishing with a quick toaster oven toast for a bit of crispness. Avoid overheating to keep the pancakes moist and tender.
FAQs
Can I make this recipe dairy-free?
Absolutely! I often use unsweetened almond milk or oat milk in place of dairy milk, and swapping the melted butter for coconut oil keeps it dairy-free while still adding that wonderful richness.
What toppings work best with sheet pan pancakes?
Fresh fruits like blueberries, sliced strawberries, and bananas are my go-tos, but you can get creative with chocolate chips, nuts, or even a swirl of peanut butter before baking. The options are endless!
Can I prepare the batter the night before?
I don’t recommend mixing the batter until you’re ready to bake, as the leavening agents in the mix work best when fresh. However, you can pre-measure your dry ingredients the night before for a quicker morning.
Is this recipe suitable for meal prep breakfasts?
Definitely! The sheet pan pancakes reheat very well, especially when frozen in individual portions. They provide a quick, satisfying breakfast that doesn’t require much effort in the morning.
Can I add protein powder to the batter?
Yes, you can add a scoop of your favorite protein powder to the batter to boost nutrition. Just be mindful it might slightly alter the texture, so I recommend starting with a small amount and adjusting the liquid if needed.
Conclusion
If you’re looking for a pancake recipe that’s easy, delicious, and sure to impress, I wholeheartedly encourage you to try this Sheet Pan Pancakes with Kodiak Mix Recipe. It brings all the comfort and joy of pancakes in a simple, no-fuss format that’s perfect for busy mornings or relaxed brunches with loved ones. I promise you’ll fall in love with the fluffy texture, wholesome flavor, and the endless ways you can customize it. Happy baking and enjoy every bite!
