Kodiak pancakes are perfect for when you want something wholesome but full of flavor. Made with Kodiak pancake mix, these flapjacks put a healthy twist on a classic breakfast fave.
Kodiak pancakes are a nutritious, delicious treat and will satisfy anyone who tries them. They’re high-protein and packed with whole grains, giving you a satisfying start to the day!
You need only a few ingredients to make Kodiak pancakes. They are:
- Kodiak pancake mix – Obviously, you can make pancakes with any brand of pancake mix. However, if you want KODIAK pancakes, use the Kodiak brand. They have several types, but I stick to the regular Kodiak Power Cakes.
- Milk – Some people make these pancakes with water. I prefer milk because it gives them a richer flavor. Whole milk is my go-to, but you can use what you have.
- Egg – Remember to keep the white and yellow of your egg separate. You’ll need them in two different bowls.
- Vanilla – Just 1/2 teaspoon will enhance the pancakes’ flavor and give them a delightful warmth.
- Cinnamon – Cinnamon is optional but delicious. I highly recommend adding it.
- Salt – Just a pinch to act as a flavor enhancer.
- Butter – For greasing the pan. I typically use salted, but unsalted is okay, too.
Of course, no pancakes are complete without an array of sweet (or savory!) toppings. Try maple syrup, berries, whipped cream, and more! Load your pancakes up with it all.
How to Make Kodiak Pancakes
Wondering how to make these high-protein pancakes? Follow these simple steps:
1. Make the batter. Add everything except the egg white, butter, and toppings to a large bowl. Whisk the ingredients together.
Then, use a hand mixer or whisk to beat the egg white in a separate bowl. Beat it until it forms stiff peaks, then stir it gently into the batter. Don’t overmix!
2. Cook the pancakes. Heat your skillet over medium heat, then melt the butter. Turn the pan as needed to spread the melted butter over the bottom and sides of the pan.
Finally, cook the pancakes. Each one will use about 1/4 cup of batter. Pour the batter into the hot buttered skillet and cook it for 2-3 minutes. (Or until you see bubbles.)
Then, flip the pancake and cook it for another 2-3 minutes. Continue until you’ve used all the batter.
3. Serve. Top the warm pancakes with whatever toppings you like best, and enjoy!
The Secret to Light and Fluffy Pancakes
Every chef and amateur cook seems to have a “secret” for the fluffiest pancakes possible. And yep! That includes me.
Honestly, it really isn’t much of a secret. In fact, it’s super simple. Separate the egg yolk and white, then beat the white!
That’s all it takes to make these pancakes super fluffy. Beat the whites until they form stiff peaks. Then, gently fold them into the prepared batter.
You’ll turn out ridiculously light and fluffy pancakes every time.
Want to try a few variations? No problem! Here are some things to experiment with:
- Banana Rama. Simply mash 1/2 of a ripe banana into the batter before cooking the pancakes. You can also cook some banana slices in brown sugar and butter to caramelize them. Use them as a pancake topping, and WOW!
- Berry Bliss. Bananas aren’t the only fruit you can work into your pancake batter. Try adding 1/2 a cup to a cup of fresh or frozen raspberries or blueberries to the batter.
- Get spicy. Cinnamon isn’t the only thing that tastes amazing in pancakes. Mix in some allspice, cardamom, or apple pie spice for more flavor.
- Chocolate chip pancakes, please! Fold in some semi-sweet or milk chocolate chips for a more decadent breakfast. (They also work well in banana pancakes!)
- Go nuts. Add your favorite chopped nuts into the batter or use them as a topping.
- Go wild with toppings. You don’t have to stick to “normal” pancake toppings. Why not top your pancakes with baked cinnamon apples or caramelized bacon instead?
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