Kodiak Sheet Pan Pancakes (Oven-Baked, No Flipping)
Kodiak Sheet Pan Pancakes turn your favorite protein-packed mix into an oven-baked breakfast that feeds everyone at once.
No hovering over a griddle, no cold pancakes. Just one pan, golden edges, and fluffy centers you can slice straight from the oven.
Why This One Stays in the Rotation
I reach for Kodiak mix when I want pancakes that actually keep me full, and baking them in a sheet pan eliminates the stovetop juggling act. The edges get subtly crisp while the middle stays tender and cakey, just like a classic diner pancake but with way less work.
That means I can pour one batter, slide it into the oven, and walk away. Ten minutes later, I’m slicing into neat squares that taste like a regular pancake but pack more protein per bite. It’s become my go-to for busy mornings and lazy weekends alike.
Ingredients
- 2 cups Kodiak Power Cakes mix (buttermilk or original): the mix includes leavening, so no baking powder needed.
- 1 cup milk: any kind; whole milk gives the richest texture, buttermilk adds a nice tang.
- 2 large eggs
- 2 tablespoons unsalted butter, melted, plus a little extra for the pan if not using parchment
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or ½ cup mini chocolate chips: (optional)
Variations / Substitutions
- Dairy-free: use unsweetened almond or oat milk and melted coconut oil instead of butter. The texture stays tender.
- Add-ins: swap blueberries for sliced bananas, chopped strawberries, or a handful of chopped nuts for crunch.
- Extra protein: whisk 2 tablespoons of unflavored collagen or your favorite protein powder into the milk before mixing.
- Kodiak Cakes mix: any flavor works, but if using the chocolate chip mix, reduce the vanilla to ½ teaspoon.
For a classic stovetop version, look up my recipe for Fluffy Kodiak Buttermilk Pancakes.
How to Make Kodiak Sheet Pan Pancakes
Step 1: Mix the Batter
Heat your oven to 425°F (220°C) so it’s ready. In a large bowl, whisk together the 2 cups Kodiak mix, 1 cup milk, 2 eggs, 2 tablespoons melted butter, and 1 teaspoon vanilla until just combined. Lumps are completely fine; overmixing will make the pancake tough.
If you’re folding in blueberries or chocolate chips, add them now with a few gentle strokes. The batter should be thick enough to hold its shape but still spreadable, similar to a thick cake batter.
Step 2: Pour and Spread the Batter
Line a 13×18-inch rimmed baking sheet (a half sheet pan) with parchment paper, leaving a slight overhang on two sides for easy lifting. If you don’t have parchment, grease the pan generously with butter or oil. Pour the batter into the center and use a spatula to nudge it into an even layer, reaching all corners. It’ll be about ½ inch thick.
If you want extra toppings like banana slices or a sprinkle of coarse sugar, scatter them on top now and press them in lightly. They’ll sink just enough to stay put as the pancake bakes.
Step 3: Bake Until Golden
Slide the pan into the hot oven and bake for 8 to 10 minutes. The top will turn light golden and a toothpick stuck in the center should come out clean or with a few moist crumbs. The edges might pull away from the sides slightly, and the pancake will puff up in a gentle dome.
The kitchen will smell like toasted vanilla and butter. Keep an eye on it after 8 minutes, because hot spots can darken the edges fast.
Step 4: Slice and Serve
Let the pancake cool in the pan for a couple of minutes, then use the parchment overhang to lift it onto a cutting board. Slice into 12 even squares with a sharp knife. Serve while still warm, with softened butter melting into each piece and a drizzle of real maple syrup. For little kids, cut the squares into sticks for easy dipping.
A Few Notes Before You Start
- Use a half-sheet pan: a 13×18-inch pan spreads the batter thin enough to bake through quickly and evenly; a smaller dish will take longer and may be doughy in the middle.
- Check your Kodiak mix: some flavors, like chocolate chip, already have sugar, so you might skip any extra sweetener. Give the box a quick read before you measure.
- Don’t skip the parchment: it makes lifting and slicing mess-free and gives the bottom a light, even brown without needing to butter the pan.
Bake times by pan size:
| Pan Size (Inches) | Approximate Bake Time | Notes |
|---|---|---|
| Half sheet (13×18) | 8–10 mins | best results, thin and even |
| Quarter sheet (9×13) | 12–15 mins | thicker, check the center for doneness |
| 9×13-inch baking dish | 15–18 mins | cake-like texture, may need extra minutes |
Keeping Leftovers Fresh
- Refrigerate: store squares in an airtight container for up to 4 days. Stack with parchment between layers.
- Reheating: pop them in a toaster oven or microwave for about 30 seconds, or warm in a 350°F oven for 5 minutes.
- Freeze: wrap squares individually and freeze for up to 2 months. Reheat from frozen in a toaster.
What to Serve With Kodiak Sheet Pan Pancakes
A stack of warm squares goes well with a side of crispy bacon or breakfast sausage for a salty contrast. A bowl of Greek yogurt and fresh berries adds more protein and keeps things light. If you’re feeding a group, set out maple syrup, nut butter, and sliced bananas so everyone can build their own plate.
Frequently Asked Questions
Can I use a different pancake mix?
Yes, any “just add water” complete pancake mix will work, but check the package for liquid amounts. You may need to adjust the milk to get the same thick batter consistency.
Why did my pancake come out dense?
Overmixing is the most common culprit. Stir just until the dry streaks disappear; a few lumps in the batter are a good sign. Also, make sure your oven is fully preheated before baking.
Can I make this in a glass pan?
Yes, but lower the oven temperature by 25°F and expect it to take a few extra minutes. The batter may not brown on the bottom as evenly, so parchment is extra helpful.
Do I need to grease the parchment paper?
No, the batter won’t stick to parchment. If you use foil instead, give it a light coat of cooking spray or butter.
Kodiak Sheet Pan Pancakes Recipe
Ingredients
Method
- Heat oven to 425°F. In a large bowl, whisk together mix, milk, eggs, melted butter, and vanilla until just combined. Fold in any add-ins if using.
- Line a half sheet pan with parchment. Pour batter in and spread into an even layer. Press any toppings on top gently.
- Bake 8–10 minutes until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 2 minutes, lift out using the parchment, and slice into 12 squares. Serve warm with butter and syrup.
