Description
Wake up to fluffy, golden Sheet Pan Pancakes! Easy to prepare with Kodiak Mix, milk, eggs, and vanilla. Perfect for breakfast or brunch with toppings galore!
Ingredients
Scale
- 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 (blueberries, sliced strawberries, chocolate chips, bananas, or chopped nuts)
Instructions
- Preheat oven to 350°F (175°C) and prepare a quarter sheet pan with cooking spray or parchment paper.
- In a large bowl, mix Kodiak mixture until no lumps remain.
- In a separate bowl, whisk together milk, eggs, vanilla extract, and melted butter or oil.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Spread the batter evenly into the prepared sheet pan and sprinkle with toppings.
- Bake for 18-20 minutes until golden and a toothpick comes out clean.
- Cool for a few minutes before cutting into squares and serve warm.
Notes
Avoid overmixing the batter for fluffier pancakes.
Use room temperature eggs and milk for better rise.
Pancakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg