Kodiak Pancakes
These fluffy, protein-packed Kodiak pancakes elevate a convenient box mix into something truly exceptional. The secret lies in separating the eggs and beating the whites to stiff peaks before folding them into the batter, combined with real buttermilk instead of plain water. Each serving delivers 16 grams of protein to fuel your morning, with a light and airy texture that rivals any restaurant flapjack.
Equipment
- Mixing bowls - 2 medium-sized bowls needed
- Whisk
- Electric hand mixer or stand mixer - For beating egg whites to stiff peaks
- Rubber spatula - For folding egg whites into batter
- Non-stick griddle or large skillet
- ¼ cup measuring cup - For portioning batter evenly
- Ladle or large spoon
- Thin spatula - For flipping pancakes
Ingredients
- 1½ cups Kodiak Cakes Buttermilk Power Cakes Mix - 180g
- 1 cup buttermilk - 240ml; see notes for substitution
- 2 large eggs - separated; whites and yolks used separately
- 1 tsp pure vanilla extract - use real vanilla, not imitation, for best flavor
- 1 tbsp melted butter or coconut oil - plus more for cooking; let cool slightly before adding
- ½ tsp baking soda
- 1 tbsp brown sugar - optional, for sweeter pancakes
Instructions
- Gather all ingredients and equipment, then carefully separate eggs — whites into one clean, dry bowl and yolks into another. Ensure bowls and beaters are completely grease-free so the whites whip properly.
- Add the Kodiak Cakes mix, baking soda, and brown sugar (if using) to a large mixing bowl and whisk to combine, breaking up any lumps.
- In a separate bowl, whisk together the buttermilk, egg yolks, vanilla extract, and melted butter until smooth and fully incorporated.
- Pour the wet ingredients into the dry and gently mix until just combined — a few lumps are fine. Let the batter rest 5 minutes to fully hydrate the mix.
- Using an electric mixer, beat egg whites on medium then high speed for 2–3 minutes until stiff, glossy peaks form that stand straight up when beaters are lifted.
- Add egg whites to the batter in three additions, gently folding with a rubber spatula using a cutting-and-turning motion until no white streaks remain — do not overmix.
- Heat a non-stick griddle or skillet over medium heat (350–375°F / 175–190°C), then lightly grease with butter or cooking spray, wiping away any excess.
- Pour ¼ cup batter per pancake onto the griddle without spreading. Cook 2–3 minutes until bubbles form across the surface and edges appear set and slightly dry.
- Flip each pancake once with a thin spatula and cook the second side 1–2 minutes until golden brown. The center should spring back slightly when gently pressed.
- Transfer cooked pancakes to a plate covered loosely with foil, or keep warm in a 200°F (95°C) oven. Continue cooking remaining batter, re-greasing the griddle between batches.
Notes
- Room temperature eggs: They separate more easily and whites whip up to greater volume faster.
- Don't skip the egg whites: This single step transforms dense Kodiak pancakes into light, fluffy clouds — it's worth the extra effort.
- Buttermilk substitute: Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let sit 5–10 minutes before using.
- Grease-free bowls are essential: Even a tiny trace of fat will prevent egg whites from whipping to stiff peaks.
- Don't press down: Never flatten pancakes with your spatula — this deflates all the air you worked to create.
- Cook quickly: Once the egg whites are folded in, cook within 15–20 minutes before they begin to deflate.
- Test pancake first: Cook a small test pancake to dial in your griddle temperature before making the full batch.
- Make-ahead batter: Prepare batter through step 4 and refrigerate overnight. Beat and fold in fresh egg whites just before cooking.
- Storage: Refrigerate cooked pancakes in an airtight container up to 4 days, or freeze layered between parchment paper for up to 3 months.
- Reheating: Microwave 20–30 seconds, pop frozen pancakes in the toaster on medium, or warm in a 350°F oven for 5–8 minutes.