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Kodiak Cake Sheet Pan Pancake Recipe

Kodiak Cake Sheet Pan Pancake Recipe - Easy Meals To Cook

As a food enthusiast, I’ve often found joy in the simple pleasures of breakfast. When I wake up in the morning, the smell of coffee brewing is only trumped by something a bit sweeter — pancakes. 
Pancakes evoke a sense of comfort. They are warm, fluffy, and offer endless possibilities for toppings and sides. This brings me to the Kodiak Cake Sheet Pan Pancake Recipe. If you enjoy the idea of an easy breakfast that can serve a crowd, this dish might just become your go-to choice. 
Grab your favorite syrup or fresh fruit; it pairs beautifully with everything from crispy bacon to a dollop of Greek yogurt.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 74
Ingredients Method Notes

Ingredients
  

  • 3/4 cup ripe blueberries
  • 2 cups almond milk
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups Kodiak Cakes Almond Poppy Seed Flapjack & Waffle Mix
  • 1/4 cup finely chopped pecans

Method
 

Step 1: Preheat Your Oven
  1. Preheat your oven to 350°F (175°C). This is essential, as a hot oven will ensure that your pancakes rise beautifully and cook evenly.
Step 2: Prepare Your Baking Sheet
  1. You’ll need a sheet pan. I recommend using one that’s around 13 by 18 inches. Grease the baking sheet lightly with cooking spray or line it with parchment paper for easy removal later.
Step 3: Mix the Wet Ingredients
  1. In a large mixing bowl, combine almond milk, vanilla extract, and eggs. Whisk these together until they are fully incorporated. The mixture should look smooth and inviting.
Step 4: Combine Dry Ingredients
  1. In another bowl, add the Kodiak Cakes mix and chopped pecans. Stir them together to ensure an even distribution of ingredients. Make sure you don’t overlook the nuts; they add wonderful texture.
Step 5: Merge Wet and Dry Ingredients
  1. Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. You want to avoid over-mixing. A few lumps are perfectly fine. Gently fold in the blueberries last.
Step 6: Pour into the Baking Sheet
  1. Pour the batter into your prepared sheet pan. Use a spatula to spread it out evenly. The batter should fill the pan without overflowing.
Step 7: Bake
  1. Bake in the preheated oven for about 20-25 minutes or until the top is golden and a toothpick inserted in the center comes out clean. The aroma that fills your kitchen during baking will be hard to resist.
Step 8: Slice and Serve
  1. Once the pancakes have cooled for a few moments, slice them into squares. Stack them on a serving platter, and get ready for a delicious breakfast experience.

Notes

  • Mix it Up: Feel free to swap out blueberries for other fruits like bananas or strawberries.
  • Add Spice: A teaspoon of cinnamon can elevate the flavors.
  • Sweeten to Taste: If you prefer sweeter pancakes, add a splash of maple syrup into the batter.
  • Nut-Free Option: Omit the pecans if you have nut allergies. The recipe works great without nuts too.
  • Toppings Galore: Get creative with toppings! Fresh fruit, nut butter, or yogurt make excellent choices.

Storage Tips

If you have leftovers (though I doubt that will happen), here’s how to store them:
  • Refrigerate: Place any cooled pancakes in an airtight container. They will last for about 3-4 days.
  • Freeze: For longer storage, freeze individual portions in freezer bags. When you want to enjoy them, pop them in the toaster or microwave.