Hey there, breakfast lovers! Have you ever stared at that box of Kodiak Cakes mix and wondered just how many delicious, fluffy creations you could whip up? From cozy weekend mornings to quick weekday fuel, we’ve gathered 20 incredible recipes that transform simple mix into extraordinary meals. Get ready to make your mornings brighter—these ideas will have you excited to jump out of bed!
Blueberry Almond Kodiak Cakes
After discovering Kodiak Cakes mix during a cozy camping trip last fall, I’ve been obsessed with finding new ways to elevate this hearty pancake base—especially for lazy weekend brunches when I want something special without the fuss. Adding plump, juicy blueberries and nutty almond flavors creates my absolute favorite variation that feels both indulgent and wholesome.
Ingredients
- 1 cup Kodiak Cakes Power Cakes mix
- 1 cup creamy, unsweetened almond milk
- 1 large farm-fresh egg
- 1/2 cup plump, fresh blueberries
- 2 tbsp rich almond butter
- 1 tbsp pure maple syrup
- 1 tsp fragrant vanilla extract
- 1/2 tsp flaky sea salt
- 1 tbsp cold, unsalted butter
Instructions
- Whisk together 1 cup Kodiak Cakes Power Cakes mix, 1 cup creamy unsweetened almond milk, and 1 large farm-fresh egg in a medium bowl until just combined—tiny lumps are fine to prevent tough pancakes.
- Gently fold in 1/2 cup plump fresh blueberries, being careful not to crush them and stain the batter.
- Heat a non-stick skillet or griddle over medium heat and melt 1 tbsp cold unsalted butter, swirling to coat the surface evenly.
- Pour 1/4 cup portions of batter onto the hot skillet, spacing them 2 inches apart to allow for spreading.
- Cook for 2–3 minutes until bubbles form on the surface and edges look set—this is your cue to flip for even golden browning.
- Flip each pancake carefully and cook for another 1–2 minutes until the bottoms are golden brown and centers spring back lightly when pressed.
- In a small bowl, whisk 2 tbsp rich almond butter, 1 tbsp pure maple syrup, 1 tsp fragrant vanilla extract, and 1/2 tsp flaky sea salt until smooth for a quick almond glaze.
- Drizzle the almond glaze over the warm pancakes right before serving to let it soak in slightly.
Hearty and satisfying, these pancakes boast a fluffy interior dotted with bursts of tart blueberry, while the almond glaze adds a creamy, nutty richness that complements the whole-grain base beautifully. I love stacking them high with extra fresh blueberries and a dollop of Greek yogurt for a balanced breakfast that keeps me full for hours, or even serving them as a casual dessert with a scoop of vanilla bean ice cream.
Chocolate Chip Kodiak Pancakes
Drowsy Saturday mornings at my house always mean one thing: the heavenly scent of pancakes wafting from the kitchen. There’s something magical about flipping fluffy stacks while the coffee brews, especially when they’re packed with protein like these Chocolate Chip Kodiak Pancakes—my go-to for keeping the family full and happy until lunch.
Ingredients
- 1 cup Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 cup creamy whole milk
- 1 large farm-fresh egg
- 1 tablespoon rich melted butter
- 1 teaspoon fragrant vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- 1 tablespoon golden avocado oil (for cooking)
- Pure maple syrup, for serving
Instructions
- In a large mixing bowl, whisk together 1 cup Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix, 1 cup creamy whole milk, 1 large farm-fresh egg, 1 tablespoon rich melted butter, and 1 teaspoon fragrant vanilla extract until just combined—small lumps are fine to avoid overmixing.
- Gently fold in 1/2 cup mini semi-sweet chocolate chips with a spatula to distribute them evenly.
- Heat a non-stick skillet or griddle over medium heat (350°F) and lightly brush with 1 tablespoon golden avocado oil.
- Pour 1/4 cup batter onto the hot skillet for each pancake, spacing them about 2 inches apart.
- Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip each pancake carefully using a thin spatula and cook for another 1–2 minutes until golden brown and cooked through.
- Transfer pancakes to a plate and repeat with remaining batter, brushing the skillet with more oil if needed.
- Serve warm with a drizzle of pure maple syrup.
Light and fluffy with pockets of melted chocolate, these pancakes have a satisfying chew from the whole-grain mix. I love stacking them high with fresh berries or a dollop of Greek yogurt for extra creaminess—perfect for slicing into with a fork and savoring every bite.
Banana Walnut Kodiak Cakes
Waking up to overripe bananas on my counter has become my favorite kind of morning surprise—it means one thing: time for my beloved Banana Walnut Kodiak Cakes. There’s something so comforting about mashing those sweet, spotty bananas into the mix, especially on a lazy weekend when the house fills with the warm, nutty aroma of toasting walnuts.
Ingredients
- 1 cup Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 cup creamy whole milk
- 2 large farm-fresh eggs
- 2 very ripe, spotty bananas
- 1/2 cup raw walnut pieces
- 2 tablespoons rich, golden honey
- 1 teaspoon fragrant vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- Maple syrup for serving
Instructions
- Preheat a non-stick skillet or griddle over medium heat (350°F).
- Chop the raw walnut pieces into small chunks using a sharp knife.
- Toast the walnut chunks in a dry skillet for 3-4 minutes until fragrant and lightly golden, then set aside. Tip: Toasting walnuts deepens their flavor and adds a wonderful crunch.
- In a large mixing bowl, mash the very ripe, spotty bananas with a fork until smooth.
- Add the farm-fresh eggs, creamy whole milk, rich golden honey, and fragrant vanilla extract to the mashed bananas, whisking until fully combined.
- Gently fold in the Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix and ground cinnamon, stirring just until no dry streaks remain. Tip: Avoid overmixing to keep the pancakes tender and fluffy.
- Fold in the toasted walnut chunks until evenly distributed.
- Melt the unsalted butter on the preheated skillet, swirling to coat the surface.
- Pour 1/4 cup portions of batter onto the skillet, spacing them 2 inches apart.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip each pancake carefully and cook for another 1-2 minutes until golden brown and cooked through. Tip: Lift a corner to check for even browning—this ensures they’re perfectly cooked without burning.
- Serve immediately with maple syrup.
Delightfully fluffy with pockets of caramelized banana and crunchy walnuts, these pancakes have a cozy, spiced warmth from the cinnamon. I love stacking them high and drizzling with extra maple syrup for a decadent breakfast, or pairing them with crispy bacon for that sweet-salty combo we all crave.
Pumpkin Spice Kodiak Cakes
Years of autumn mornings have taught me that the coziest breakfasts start with a warm, spiced batter. Yesterday, I whipped up these Pumpkin Spice Kodiak Cakes while the leaves swirled outside my kitchen window, and the whole house smelled like a cinnamon-kissed dream. There’s something magical about flipping fluffy pancakes that just hug your soul on a crisp fall day.
Ingredients
– 1 cup of nutty whole-grain Kodiak Cakes pancake mix
– ¾ cup of creamy canned pumpkin puree
– 1 large farm-fresh egg
– ⅔ cup of rich whole milk
– 2 tablespoons of golden maple syrup
– 1 teaspoon of warm pumpkin pie spice
– 1 tablespoon of melted unsalted butter
– ½ teaspoon of fragrant vanilla extract
– A pinch of flaky sea salt
– Extra butter or oil for greasing the pan
Instructions
1. In a large mixing bowl, whisk together the Kodiak Cakes pancake mix, pumpkin pie spice, and flaky sea salt until fully combined.
2. Crack the farm-fresh egg into a separate medium bowl, then add the creamy pumpkin puree, rich whole milk, golden maple syrup, melted unsalted butter, and fragrant vanilla extract.
3. Whisk the wet ingredients vigorously for about 30 seconds until the mixture is smooth and no streaks of egg remain.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, being careful not to overmix—a few small lumps are okay to keep the pancakes tender.
5. Let the batter rest for 5 minutes to allow the whole grains to hydrate, which helps prevent dense pancakes.
6. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease it with butter or oil.
7. Pour ¼ cup portions of batter onto the hot skillet, spacing them about 2 inches apart.
8. Cook for 2–3 minutes until the edges look set and bubbles form on the surface.
9. Flip each pancake carefully and cook for another 1–2 minutes until golden brown and cooked through.
10. Transfer the cooked pancakes to a plate and repeat with the remaining batter, regreasing the skillet as needed.
11. Serve immediately while warm.
These pancakes come out incredibly fluffy with a subtle earthy sweetness from the pumpkin, and the pumpkin pie spice gives them that cozy autumnal warmth. I love stacking them high with a extra drizzle of maple syrup and a sprinkle of toasted pecans for crunch—perfect for savoring with a hot cup of coffee on a lazy morning.
Cinnamon Roll Kodiak Pancakes
My weekend breakfast game changed forever when I discovered how to transform my favorite camping pancake mix into something truly decadent. There’s something magical about waking up to the smell of cinnamon swirling through the kitchen while these fluffy pancakes cook to golden perfection.
Ingredients
- 1 cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix
- 3/4 cup creamy whole milk
- 1 large farm-fresh egg
- 2 tablespoons melted unsalted butter
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons aromatic ground cinnamon
- 4 ounces softened cream cheese
- 1/2 cup powdered sugar
- 2 tablespoons rich heavy cream
Instructions
- Whisk together 1 cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix, 3/4 cup creamy whole milk, 1 large farm-fresh egg, and 2 tablespoons melted unsalted butter in a medium bowl until just combined.
- Fold in 2 tablespoons light brown sugar and 1 1/2 teaspoons aromatic ground cinnamon gently with a spatula. Tip: Don’t overmix – small lumps are perfectly fine for tender pancakes.
- Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
- Pour 1/4 cup portions of batter onto the hot surface, leaving space between each pancake.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. Tip: Wait for those bubbles to pop and stay open before flipping.
- Flip pancakes carefully and cook for another 1-2 minutes until golden brown on both sides.
- While pancakes cook, beat 4 ounces softened cream cheese with 1/2 cup powdered sugar and 2 tablespoons rich heavy cream until smooth and creamy.
- Transfer cooked pancakes to a plate and immediately spread the cream cheese frosting over the warm stacks. Tip: The warmth helps the frosting melt slightly into every nook and cranny.
Let me tell you, these pancakes deliver that signature cinnamon roll gooeyness with every forkful. The tender, cake-like texture pairs beautifully with the tangy cream cheese frosting melting into the warm surface. I love serving these stacked high with extra frosting drizzled over the top and a sprinkle of cinnamon for that bakery-worthy breakfast experience.
Apple Cinnamon Kodiak Cakes
As the crisp autumn air settles in, I find myself craving cozy breakfasts that fill the kitchen with the most incredible aromas. There’s something magical about combining warm spices with sweet fruit first thing in the morning—it’s become my seasonal ritual that makes even the busiest days feel more intentional and comforting.
Ingredients
– 1 cup Kodiak Cakes Buttermilk Power Cakes mix
– 1 cup creamy whole milk
– 1 large farm-fresh egg
– 1 medium crisp Honeycrisp apple, peeled and finely diced
– 2 tablespoons rich maple syrup
– 1 teaspoon fragrant ground cinnamon
– 2 tablespoons creamy salted butter
– Cooking spray for the griddle
Instructions
1. Preheat your electric griddle to 375°F or place a non-stick skillet over medium heat.
2. Whisk together 1 cup Kodiak Cakes Buttermilk Power Cakes mix, 1 cup creamy whole milk, and 1 large farm-fresh egg in a medium mixing bowl until just combined—tiny lumps are perfectly fine.
3. Gently fold in 1 medium crisp Honeycrisp apple (peeled and finely diced), 2 tablespoons rich maple syrup, and 1 teaspoon fragrant ground cinnamon until evenly distributed throughout the batter.
4. Lightly coat the preheated cooking surface with cooking spray using a paper towel to ensure even coverage.
5. Pour ¼ cup portions of batter onto the hot surface, spacing them about 2 inches apart to allow for spreading.
6. Cook for 2-3 minutes until bubbles form across the entire surface and the edges appear set and slightly dry.
7. Carefully flip each pancake using a thin, flexible spatula to maintain their fluffy structure.
8. Cook for an additional 1-2 minutes until the bottoms are golden brown and the centers spring back lightly when pressed.
9. Transfer the cooked pancakes to a wire rack instead of stacking them directly—this prevents steam from making them soggy.
10. Melt 2 tablespoons creamy salted butter in a small saucepan over low heat until just liquid and fragrant.
11. Drizzle the warm melted butter over the stacked pancakes right before serving.
Crisp apple pieces create delightful texture surprises throughout these incredibly fluffy pancakes, while the cinnamon adds that classic warmth we all love during cooler months. I love serving these with an extra drizzle of maple syrup and a sprinkle of additional cinnamon for that perfect cozy breakfast experience that feels both nourishing and indulgent.
Peanut Butter Chocolate Kodiak Pancakes
Nothing gets my family out of bed faster on a Saturday morning than the smell of warm peanut butter and chocolate wafting from the kitchen. I’ve been perfecting this recipe for years, tweaking it until it became our go-to weekend treat that feels indulgent but keeps us fueled for whatever adventures the day brings.
Ingredients
- 1 cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix
- 1 cup creamy, smooth peanut butter
- 1/2 cup rich, dark chocolate chips
- 1 large farm-fresh egg
- 3/4 cup cold whole milk
- 2 tablespoons pure maple syrup
- 1 tablespoon softened unsalted butter
Instructions
- In a large mixing bowl, whisk together 1 cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix, 1 large farm-fresh egg, and 3/4 cup cold whole milk until just combined—a few small lumps are okay to keep the pancakes tender.
- Gently fold in 1/2 cup rich, dark chocolate chips and 1 cup creamy, smooth peanut butter until evenly distributed, being careful not to overmix the batter.
- Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle) and lightly grease the surface with 1 tablespoon softened unsalted butter.
- Pour 1/4 cup portions of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
- Cook for 2–3 minutes, or until the edges look set and small bubbles form on the surface—this is your cue to flip.
- Carefully flip each pancake and cook for another 1–2 minutes, until the bottoms are golden brown and the centers are cooked through.
- Transfer the cooked pancakes to a plate and drizzle with 2 tablespoons pure maple syrup just before serving.
Perfectly fluffy with pockets of melted chocolate and a nutty richness, these pancakes are a dream topped with extra peanut butter drizzle or sliced bananas for a fresh twist. They’re so satisfyingly hearty that even my pickiest eater asks for seconds every single time.
Strawberry Shortcake Kodiak Cakes
Remember those lazy Sunday mornings when you just want something special but don’t want to spend hours in the kitchen? That’s exactly how this Strawberry Shortcake Kodiak Cakes recipe came to be in my household. I was craving something indulgent yet wholesome, and this delightful twist on breakfast became our new weekend tradition.
Ingredients
– 1 cup Kodiak Cakes Buttermilk Power Cakes mix
– 1 cup creamy whole milk
– 1 large farm-fresh egg
– 1 tablespoon rich melted butter
– 1 cup sweet ripe strawberries, sliced
– 2 tablespoons pure maple syrup
– 1 cup fluffy whipped cream
– 1 teaspoon fragrant vanilla extract
Instructions
1. Preheat your griddle or non-stick skillet to 375°F over medium heat.
2. In a medium mixing bowl, whisk together 1 cup Kodiak Cakes Buttermilk Power Cakes mix, 1 cup creamy whole milk, and 1 large farm-fresh egg until just combined.
3. Gently fold in 1 tablespoon rich melted butter, being careful not to overmix the batter.
4. Lightly grease your preheated griddle with butter or cooking spray.
5. Pour 1/4 cup portions of batter onto the griddle, creating 4-inch circles.
6. Cook pancakes for 2-3 minutes until bubbles form on the surface and edges look set.
7. Flip pancakes carefully using a thin spatula and cook for another 1-2 minutes until golden brown.
8. While pancakes cook, combine 1 cup sweet ripe strawberries with 2 tablespoons pure maple syrup in a small bowl.
9. Let the strawberry mixture macerate for 5 minutes to release natural juices.
10. In a separate chilled bowl, whip 1 cup heavy cream with 1 teaspoon fragrant vanilla extract until soft peaks form.
11. Stack warm pancakes on serving plates, layering with macerated strawberries between each cake.
12. Top the final pancake with a generous dollop of vanilla whipped cream.
13. Drizzle remaining strawberry syrup over the assembled shortcake.
Perfectly balanced between fluffy and substantial, these cakes soak up the strawberry juices without becoming soggy. The vanilla-kissed cream melts slightly against the warm pancakes, creating that classic shortcake experience in breakfast form. Try serving individual stacks in wide bowls to catch all the delicious strawberry syrup that inevitably pools at the bottom.
Lemon Poppy Seed Kodiak Pancakes
Perfect for lazy weekend mornings, I first discovered these lemon poppy seed Kodiak pancakes when my neighbor brought over a stack still warm from the griddle. Now they’ve become our family’s go-to special breakfast, with the bright citrus aroma filling the kitchen and waking everyone up better than any alarm clock.
Ingredients
- 1 cup Kodiak Buttermilk Power Cakes mix
- 1 cup creamy whole milk
- 1 large farm-fresh egg
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon vibrant lemon zest
- 2 teaspoons fragrant poppy seeds
- 1 tablespoon rich melted butter
- 1 tablespoon golden honey
- 1/4 teaspoon fine sea salt
- Butter or cooking spray for the griddle
Instructions
- Whisk together 1 cup Kodiak Buttermilk Power Cakes mix and 1/4 teaspoon fine sea salt in a medium bowl.
- In a separate bowl, beat 1 large farm-fresh egg until pale yellow and frothy, about 30 seconds of vigorous whisking.
- Pour 1 cup creamy whole milk into the egg mixture while continuously whisking.
- Add 2 tablespoons freshly squeezed lemon juice and 1 tablespoon vibrant lemon zest to the wet ingredients.
- Stir in 2 teaspoons fragrant poppy seeds and 1 tablespoon golden honey until fully incorporated.
- Slowly pour the wet ingredients into the dry ingredients while gently folding with a spatula.
- Mix just until combined, leaving some small lumps in the batter—overmixing makes tough pancakes.
- Let the batter rest for 5 minutes to allow the baking powder to activate and the flour to hydrate.
- Heat a non-stick griddle or skillet over medium heat until a drop of water sizzles and evaporates immediately.
- Lightly grease the hot surface with butter or cooking spray using a pastry brush.
- Pour 1/4 cup portions of batter onto the griddle, spacing them 2 inches apart.
- Cook until bubbles form across the entire surface and the edges look dry, about 2-3 minutes.
- Flip each pancake when the bottom is golden brown and cook for another 1-2 minutes until both sides are evenly colored.
- Keep cooked pancakes warm in a 200°F oven on a baking sheet while finishing the remaining batter.
Remarkably fluffy with a delightful crunch from the poppy seeds, these pancakes have the perfect balance of tangy lemon and subtle sweetness. The tender interior practically melts in your mouth while the golden exterior provides just enough crispness. I love serving them stacked high with extra lemon zest sprinkled over the top and a drizzle of local honey for that extra touch of morning sunshine.
Maple Pecan Kodiak Cakes
Zipping through my Saturday morning routine, I always crave something warm and comforting that won’t weigh me down—that’s when I discovered these Maple Pecan Kodiak Cakes. There’s something magical about the way maple syrup caramelizes against toasted pecans that makes this feel like a decadent treat, even though it’s packed with wholesome ingredients.
Ingredients
– 1 cup of nutty Kodiak Cakes Power Cakes mix
– 1 cup of cold, creamy whole milk
– 1 large farm-fresh egg
– 2 tablespoons of rich, pure maple syrup
– 1/2 cup of crunchy, toasted pecans
– 2 tablespoons of melted, unsalted butter
– 1/4 teaspoon of fragrant vanilla extract
– Pinch of flaky sea salt
Instructions
1. Preheat your non-stick griddle to 375°F over medium heat.
2. Whisk together 1 cup of nutty Kodiak Cakes Power Cakes mix, 1 cup of cold, creamy whole milk, and 1 large farm-fresh egg in a medium bowl until just combined—don’t overmix!
3. Fold in 1/2 cup of crunchy, toasted pecans gently with a spatula.
4. Pour 1/4 cup portions of batter onto the hot griddle, spacing them 2 inches apart.
5. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
6. Flip each pancake carefully using a thin spatula.
7. Cook for another 2 minutes until golden brown and cooked through.
8. Brush each pancake with 2 tablespoons of melted, unsalted butter while still hot.
9. Drizzle with 2 tablespoons of rich, pure maple syrup and 1/4 teaspoon of fragrant vanilla extract mixed together.
10. Sprinkle with a pinch of flaky sea salt right before serving.
Absolutely heavenly—these cakes emerge fluffy with a satisfying crunch from the pecans, while the maple glaze creates a sticky-sweet crust that’s irresistible. I love stacking them high with extra toasted pecans between layers for a textural surprise, or serving them alongside crispy bacon to balance the sweetness.
Double Chocolate Kodiak Pancakes
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There’s something magical about weekend mornings when the house fills with the aroma of chocolate—it’s my signal that Double Chocolate Kodiak Pancakes are happening. I stumbled upon this recipe during a cozy winter morning when my kids begged for “chocolate breakfast,” and now it’s become our special tradition that makes ordinary days feel celebratory.
Ingredients
– 1 cup Kodiak Chocolate Chip Pancake Mix
– ¾ cup creamy whole milk
– 1 large farm-fresh egg
– 2 tablespoons rich melted butter
– ¼ cup bittersweet chocolate chips
– ½ teaspoon pure vanilla extract
– Cooking spray or extra butter for greasing
Instructions
1. Whisk together 1 cup Kodiak Chocolate Chip Pancake Mix, ¾ cup creamy whole milk, and 1 large farm-fresh egg in a medium bowl until just combined—don’t overmix or pancakes will become tough.
2. Stir in 2 tablespoons rich melted butter and ½ teaspoon pure vanilla extract until the batter is smooth with a few small lumps.
3. Gently fold in ¼ cup bittersweet chocolate chips, being careful not to break them.
4. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle) and lightly coat with cooking spray or butter.
5. Pour ¼ cup batter for each pancake onto the hot surface, leaving space between them.
6. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
7. Flip pancakes carefully with a spatula and cook for another 1-2 minutes until both sides are golden brown.
8. Transfer cooked pancakes to a plate and repeat with remaining batter, greasing the pan between batches.
Outrageously fluffy with melty chocolate pockets, these pancakes deliver deep cocoa flavor balanced by the nutty whole-grain base. I love stacking them high with fresh berries that burst with juice against the warm chocolate, or for extra indulgence, drizzle with warm peanut butter instead of syrup.
Carrot Cake Kodiak Cakes
Very rarely does a healthy breakfast feel like such an indulgent treat, but these Carrot Cake Kodiak Cakes are the exception that proves the rule. I first whipped these up on a chilly Sunday morning when I was craving something cozy but didn’t want the sugar crash that usually follows—now they’re my go-to when I need a little morning comfort food that actually fuels my day.
Ingredients
– 1 cup Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix
– 1 cup whole milk
– 1 large farm-fresh egg
– 1 cup finely grated fresh carrots
– 2 tablespoons pure maple syrup
– 1 teaspoon fragrant ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 2 tablespoons melted unsalted butter
– ½ cup chopped toasted walnuts
– ¼ cup plump golden raisins
Instructions
1. In a large mixing bowl, whisk together 1 cup Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix, 1 teaspoon fragrant ground cinnamon, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon fine sea salt until fully combined.
2. Create a well in the center of the dry ingredients and crack in 1 large farm-fresh egg.
3. Pour in 1 cup whole milk and 2 tablespoons pure maple syrup, then whisk gently until just combined—a few small lumps are perfectly fine for tender pancakes.
4. Fold in 1 cup finely grated fresh carrots, ½ cup chopped toasted walnuts, and ¼ cup plump golden raisins until evenly distributed throughout the batter.
5. Stir in 2 tablespoons melted unsalted butter until the batter becomes glossy and smooth.
6. Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles and evaporates immediately.
7. Pour ¼ cup portions of batter onto the hot surface, spacing them about 2 inches apart to allow for spreading.
8. Cook for 2-3 minutes until bubbles form across the entire surface and the edges appear set.
9. Flip each pancake carefully using a thin spatula and cook for another 1-2 minutes until golden brown on both sides.
10. Transfer cooked pancakes to a wire rack in a single layer to prevent steaming and maintain crisp edges.
11. Repeat with remaining batter, adjusting heat as needed to maintain consistent browning. My secret tip: wipe the skillet with a paper towel between batches to prevent burnt bits from accumulating.
12. Serve immediately while warm and fluffy. Makes about 8-10 medium pancakes.
Moist and warmly spiced, these pancakes deliver that classic carrot cake flavor in every forkful. The tender crumb from the Kodiak mix pairs beautifully with the slight crunch of walnuts and bursts of sweet raisins. For an extra special treat, I love stacking them high with a dollop of Greek yogurt between each layer—it creates the most delightful contrast of temperatures and textures.
Coconut Almond Kodiak Pancakes
Every Saturday morning, our kitchen transforms into a pancake laboratory, and this weekend’s experiment was pure magic—fluffy, nutty, and just sweet enough to make my kids stop scrolling. I’ve tweaked this recipe so many times, but adding coconut and almond to Kodiak mix? It’s a game-changer, trust me.
Ingredients
- 1 cup of hearty Kodiak Buttermilk Power Cakes mix
- 1 cup of creamy, unsweetened coconut milk
- 1 large farm-fresh egg
- 2 tablespoons of pure maple syrup with its deep amber hue
- 1/2 cup of finely chopped, toasted almonds
- 1/4 cup of sweetened shredded coconut flakes
- 1 tablespoon of rich coconut oil for greasing
Instructions
- Whisk together 1 cup of Kodiak Buttermilk Power Cakes mix, 1 cup of creamy unsweetened coconut milk, and 1 large farm-fresh egg in a medium bowl until just combined—a few lumps are fine to keep the pancakes tender.
- Gently fold in 2 tablespoons of pure maple syrup, 1/2 cup of finely chopped toasted almonds, and 1/4 cup of sweetened shredded coconut flakes until evenly distributed.
- Heat a non-stick skillet or griddle over medium heat (350°F) and brush it with 1 tablespoon of rich coconut oil.
- Pour 1/4 cup portions of batter onto the hot skillet, spacing them apart to allow for spreading.
- Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip each pancake carefully and cook for another 1–2 minutes until golden brown and cooked through.
- Transfer the pancakes to a plate and repeat with the remaining batter, adding more coconut oil if needed.
Vibrant with crunch from the almonds and a subtle tropical sweetness, these pancakes are delightfully fluffy yet substantial. I love stacking them high with extra toasted coconut and a drizzle of maple syrup for a cozy weekend treat that feels indulgent but fuels our adventures.
Raspberry White Chocolate Kodiak Cakes
Remember that Sunday morning last month when I woke up craving something sweet but didn’t want to spend hours in the kitchen? Raspberry White Chocolate Kodiak Cakes became my go-to solution—they’re the perfect balance of indulgent and wholesome that makes you feel like you’re treating yourself without the guilt.
Ingredients
- 1 cup Kodiak Cakes Buttermilk Power Cakes Mix
- 1 cup creamy whole milk
- 1 large farm-fresh egg
- 2 tablespoons melted European-style butter
- 1/2 cup plump fresh raspberries
- 1/3 cup premium white chocolate chips
- 1 tablespoon golden raw honey
- 1 teaspoon fragrant vanilla extract
- Pinch of flaky sea salt
- Cooking spray or additional butter for greasing
Instructions
- Preheat your non-stick griddle or large skillet to 375°F over medium heat.
- Whisk together the Kodiak Cakes mix, whole milk, farm-fresh egg, melted European-style butter, fragrant vanilla extract, and golden raw honey in a large mixing bowl until just combined.
- Gently fold in the plump fresh raspberries and premium white chocolate chips with a spatula, being careful not to overmix.
- Lightly grease your preheated cooking surface with cooking spray or additional butter.
- Pour 1/4 cup portions of batter onto the hot surface, spacing them about 2 inches apart.
- Cook for 2-3 minutes until bubbles form across the entire surface and edges appear set.
- Carefully flip each pancake using a thin spatula when the bottoms are golden brown.
- Cook for another 1-2 minutes on the second side until both sides achieve an even golden-brown color.
- Transfer the cooked pancakes to a wire rack instead of stacking them to prevent sogginess.
- Sprinkle each stack with a pinch of flaky sea salt right before serving to enhance the flavors.
Perfectly fluffy with pockets of melted white chocolate and bursts of tart raspberry, these pancakes deliver restaurant-quality results in your own kitchen. I love serving them stacked high with extra fresh berries and a drizzle of honey for that beautiful breakfast table presentation that always impresses weekend guests.
Oatmeal Raisin Kodiak Pancakes
Unbelievably, my quest for the perfect weekend breakfast led me to create these oatmeal raisin Kodiak pancakes after my usual oatmeal felt too boring one chilly morning. I wanted something hearty yet fluffy, with that familiar cinnamon-raisin comfort but in pancake form—and let me tell you, these hit the spot every single time.
Ingredients
- 1 cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix
- 1 cup creamy whole milk
- 1 large farm-fresh egg
- 1/2 cup old-fashioned rolled oats
- 1/3 cup plump, sweet raisins
- 2 tablespoons rich maple syrup
- 1 tablespoon melted unsalted butter
- 1 teaspoon fragrant ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- Butter or oil for greasing the skillet
Instructions
- In a large mixing bowl, combine 1 cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix, 1/2 cup old-fashioned rolled oats, 1 teaspoon fragrant ground cinnamon, and 1/4 teaspoon fine sea salt.
- In a separate medium bowl, whisk together 1 cup creamy whole milk, 1 large farm-fresh egg, 2 tablespoons rich maple syrup, 1 tablespoon melted unsalted butter, and 1/2 teaspoon pure vanilla extract until fully blended.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix to keep the pancakes tender.
- Fold in 1/3 cup plump, sweet raisins evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Test if the skillet is ready by sprinkling a few water droplets—if they sizzle and evaporate quickly, it’s at the right temperature.
- Pour 1/4 cup portions of batter onto the skillet for each pancake, spacing them apart to prevent sticking.
- Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
- Flip each pancake carefully with a spatula and cook for another 1–2 minutes, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, regreasing the skillet as needed.
Keep leftovers in an airtight container; they reheat beautifully in the toaster for a quick weekday treat. Knowing these pancakes are packed with whole grains and cozy spices makes me feel good about starting the day right, especially when drizzled with extra maple syrup and a pat of butter for that irresistible finish.
Protein-Packed Kodiak Cakes with Greek Yogurt
Last weekend, I found myself staring into my pantry at 7 AM, desperately searching for something that would actually keep me full through my morning meetings. That’s when I spotted my trusty box of Kodiak cakes and had the brilliant idea to boost the protein even more with some Greek yogurt – and let me tell you, this combination has become my new breakfast obsession.
Ingredients
- 1 cup of nutty whole-grain Kodiak cake mix
- 1 cup of creamy 2% milk
- 1/2 cup of thick, tangy plain Greek yogurt
- 1 large farm-fresh egg
- 2 tablespoons of golden, pure maple syrup
- 1 teaspoon of fragrant vanilla extract
- 1/2 teaspoon of aromatic ground cinnamon
- 1 tablespoon of unsalted butter for cooking
Instructions
- Whisk together the Kodiak cake mix, milk, Greek yogurt, and egg in a medium mixing bowl until just combined with some small lumps remaining.
- Gently fold in the maple syrup, vanilla extract, and ground cinnamon until the batter becomes smooth and evenly speckled with spice.
- Heat a non-stick skillet or griddle over medium heat (350°F) and melt the butter until it sizzles lightly and coats the surface evenly.
- Pour 1/4 cup portions of batter onto the hot surface, leaving 2 inches between each pancake for spreading.
- Cook for 2-3 minutes until bubbles form across the entire surface and the edges appear set and slightly dry.
- Flip each pancake carefully using a thin spatula and cook for another 1-2 minutes until golden brown on both sides and cooked through.
- Transfer the cooked pancakes to a wire rack instead of stacking them to prevent steaming and maintain that perfect fluffy texture.
- Repeat the cooking process with remaining batter, adding more butter to the skillet only if necessary to prevent sticking.
Heavenly doesn’t even begin to describe these protein-packed pancakes – they emerge from the skillet with a gorgeous golden-brown crust that gives way to an incredibly tender, moist interior. The Greek yogurt adds this delightful tang that perfectly balances the subtle sweetness, while the cinnamon weaves through every bite with warm, comforting notes. I love serving these stacked high with fresh berries and an extra drizzle of maple syrup for the ultimate breakfast that actually keeps me satisfied until lunch.
Savory Cheddar Chive Kodiak Pancakes
Remember those lazy weekend mornings when you want something hearty but don’t feel like making a full breakfast spread? That’s exactly when I stumbled upon this brilliant twist using my favorite Kodiak mix. Recently, my neighbor brought over fresh chives from her garden, and I knew I had to incorporate them into something special beyond the usual omelets.
Ingredients
– 1 cup Kodiak Power Cakes Buttermilk mix
– 3/4 cup whole milk
– 1 large farm-fresh egg
– 1 cup freshly shredded sharp cheddar cheese
– 1/4 cup finely chopped fresh chives
– 2 tablespoons melted unsalted butter
– 1/2 teaspoon garlic powder
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons avocado oil for cooking
Instructions
1. In a large mixing bowl, combine 1 cup Kodiak Power Cakes Buttermilk mix, 3/4 cup whole milk, and 1 large farm-fresh egg.
2. Whisk the mixture vigorously for 45 seconds until no dry pockets remain and the batter becomes smooth.
3. Fold in 1 cup freshly shredded sharp cheddar cheese, 1/4 cup finely chopped fresh chives, 2 tablespoons melted unsalted butter, 1/2 teaspoon garlic powder, and 1/4 teaspoon freshly ground black pepper until evenly distributed.
4. Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon avocado oil, swirling to coat the surface evenly.
5. Using a 1/4 cup measuring cup, pour batter onto the hot surface, spacing pancakes 2 inches apart.
6. Cook for 2-3 minutes until bubbles form on the surface and edges appear set.
7. Flip each pancake carefully using a thin spatula and cook for another 2 minutes until golden brown and cooked through.
8. Transfer cooked pancakes to a wire rack instead of stacking them directly to prevent sogginess.
9. Repeat steps 4-8 with remaining batter, adding more avocado oil as needed.
My favorite thing about these pancakes is how the sharp cheddar creates little crispy edges while the chives add that fresh oniony punch throughout. They’re fantastic topped with a dollop of Greek yogurt and extra chives, or even stacked with sliced avocado for a savory brunch situation that feels both indulgent and wholesome.
Gluten-Free Kodiak Cakes with Almond Flour
This morning’s kitchen experiment turned into the most delightful gluten-free breakfast discovery when I decided to revamp my usual Kodiak Cakes routine. There’s something magical about that first bite of warm pancakes that just sets the day right, especially when you find a version that’s both nourishing and utterly delicious. Trust me, these almond flour-enhanced cakes will become your new weekend staple faster than you can say “maple syrup.”
Ingredients
– 1 cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix
– 1/2 cup finely ground almond flour
– 1 cup creamy whole milk
– 2 large farm-fresh eggs
– 2 tablespoons rich melted butter
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 tablespoon golden honey
– Cooking spray or additional butter for greasing
Instructions
1. Combine 1 cup Kodiak Cakes mix and 1/2 cup almond flour in a large mixing bowl, whisking thoroughly to eliminate any lumps.
2. Crack 2 eggs into a separate bowl and beat them until the yolks and whites are fully incorporated.
3. Pour 1 cup whole milk into the beaten eggs, followed by 2 tablespoons melted butter, 1 teaspoon vanilla extract, and 1 tablespoon honey, whisking until the mixture is smooth and uniform.
4. Gradually pour the wet ingredients into the dry mixture, stirring gently with a spatula until just combined—be careful not to overmix, as this keeps the pancakes tender.
5. Let the batter rest for exactly 5 minutes to allow the flours to hydrate, which results in fluffier cakes.
6. Preheat a non-stick skillet or griddle over medium heat (350°F) and lightly coat with cooking spray or butter.
7. Pour 1/4 cup portions of batter onto the hot surface, spacing them about 2 inches apart to prevent merging.
8. Cook for 2-3 minutes until bubbles form across the surface and the edges appear set—this visual cue means it’s time to flip.
9. Carefully flip each pancake using a thin spatula and cook for another 1-2 minutes until golden brown and cooked through.
10. Transfer the cooked pancakes to a wire rack instead of stacking them, which prevents sogginess and maintains that perfect texture.
11. Repeat with remaining batter, regreasing the skillet as needed between batches.
12. Serve immediately while warm and fragrant. Very few things compare to biting into these cakes—they’re wonderfully fluffy with a subtle nuttiness from the almond flour that pairs beautifully with fresh berries or a drizzle of maple syrup. I love serving them stacked high with a dollop of Greek yogurt and a sprinkle of cinnamon for an extra cozy touch.
Vegan Kodiak Pancakes with Flaxseed
Finally, after months of tweaking this recipe, I’ve perfected these vegan Kodiak pancakes that even my non-vegan husband devours every Sunday morning. There’s something magical about how the flaxseed adds that subtle nuttiness while keeping everything perfectly moist—no more dry, crumbly vegan pancakes in this house!
Ingredients
– 1 cup fluffy Kodiak pancake mix
– 1 cup creamy unsweetened almond milk
– 1 tablespoon golden flaxseed meal
– 2 tablespoons pure maple syrup
– 1 teaspoon fragrant vanilla extract
– 2 tablespoons melted coconut oil
– ½ teaspoon aromatic ground cinnamon
– Pinch of flaky sea salt
Instructions
1. Whisk together 1 cup fluffy Kodiak pancake mix, 1 tablespoon golden flaxseed meal, ½ teaspoon aromatic ground cinnamon, and a pinch of flaky sea salt in a large mixing bowl.
2. In a separate bowl, combine 1 cup creamy unsweetened almond milk, 2 tablespoons pure maple syrup, 1 teaspoon fragrant vanilla extract, and 2 tablespoons melted coconut oil until fully incorporated.
3. Pour the wet ingredients into the dry ingredients and gently fold together until just combined—some small lumps are perfectly fine and will prevent tough pancakes.
4. Let the batter rest for exactly 5 minutes to allow the flaxseed to work its binding magic and create that perfect fluffy texture.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with coconut oil.
6. Pour ¼ cup portions of batter onto the hot surface, leaving space between each pancake for easy flipping.
7. Cook for 2-3 minutes until bubbles form across the entire surface and the edges look set—this visual cue means it’s time to flip.
8. Flip each pancake carefully and cook for another 1-2 minutes until golden brown on both sides and cooked through.
9. Transfer cooked pancakes to a wire rack instead of stacking them to maintain that perfect crisp exterior. However, these vegan Kodiak pancakes with flaxseed deliver incredible fluffy texture with a delightful nutty undertone from the flaxseed that pairs beautifully with fresh berries or extra maple syrup. Honestly, I sometimes make a double batch and freeze them for quick weekday breakfasts—they reheat beautifully in the toaster!
High-Protein Kodiak Cakes with Cottage Cheese
Waking up to that familiar hunger for something both satisfying and nourishing, I found myself reaching for my trusty Kodiak Cakes mix this morning. There’s something about that fluffy, protein-packed base that just feels like a warm hug, especially when I’m trying to power through a busy day. Today, I decided to elevate my usual routine by adding creamy cottage cheese for an extra protein boost that kept me full until lunch.
Ingredients
– 1 cup of hearty Kodiak Cakes Buttermilk Power Cakes mix
– 1 cup of creamy, full-fat cottage cheese
– 2 large farm-fresh eggs
– 1/2 cup of cold whole milk
– 1 tablespoon of rich, golden honey
– 1 teaspoon of fragrant vanilla extract
– 1/2 teaspoon of warm ground cinnamon
– 2 tablespoons of unsalted butter for cooking
– Fresh mixed berries for serving
– Pure maple syrup for drizzling
Instructions
1. Crack 2 large farm-fresh eggs into a medium mixing bowl.
2. Add 1 cup of creamy, full-fat cottage cheese to the eggs.
3. Pour in 1/2 cup of cold whole milk.
4. Drizzle 1 tablespoon of rich, golden honey into the mixture.
5. Add 1 teaspoon of fragrant vanilla extract.
6. Sprinkle 1/2 teaspoon of warm ground cinnamon over the wet ingredients.
7. Whisk all wet ingredients together until fully combined and slightly frothy.
8. Gradually add 1 cup of hearty Kodiak Cakes Buttermilk Power Cakes mix while continuously whisking. Tip: Don’t overmix—a few small lumps are perfectly fine for tender pancakes.
9. Let the batter rest for 5 minutes to allow the whole grains to hydrate properly.
10. Meanwhile, preheat a non-stick skillet or griddle over medium heat (350°F).
11. Melt 1 tablespoon of unsalted butter across the cooking surface.
12. Using a 1/4 cup measure, pour batter onto the hot skillet, leaving space between each pancake.
13. Cook for 2-3 minutes until bubbles form across the surface and edges look set. Tip: Wait until most bubbles have popped before flipping for perfect golden-brown color.
14. Carefully flip each pancake using a thin spatula.
15. Cook for another 1-2 minutes until the second side is golden brown and pancakes are cooked through. Tip: Press gently on the center—if it springs back, they’re ready.
16. Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more butter as needed.
17. Serve immediately topped with fresh mixed berries and a generous drizzle of pure maple syrup.
Nothing beats biting into these protein-packed pancakes—they’re incredibly fluffy with a subtle tang from the cottage cheese that perfectly balances the sweetness. The cinnamon adds a warm depth that makes these feel like a special treat, while the berries provide a fresh, juicy contrast. I love serving these stacked high with an extra dollop of cottage cheese on top for those really hungry mornings.
Summary
Here’s to starting your day with wholesome, delicious breakfasts! These 20 Kodiak Cakes recipes prove that fluffy pancakes and waffles can be both nutritious and satisfying. We hope you find a new favorite—give one a try, leave a comment sharing which recipe you loved, and don’t forget to pin this roundup on Pinterest for later. Happy cooking!
