Description
This fluffy high protein pancake recipe transforms Kodiak pancake mix into golden, satisfying pancakes with real buttermilk, egg, and vanilla. Perfect for a quick, hearty breakfast.
Ingredients
Scale
- ¾ cup Kodiak pancake mix
- ½ tsp baking soda
- 1 tbsp brown sugar (optional)
- 1 cup buttermilk (or substitute, see notes)
- 1 large egg
- ½ tsp vanilla extract
- Butter or avocado oil for cooking
Instructions
- Mix the dry ingredients: In a bowl, whisk together Kodiak pancake mix, baking soda, and brown sugar (if using).
- Whisk the wet ingredients: In a separate bowl, whisk buttermilk, egg, and vanilla extract until smooth.
- Combine: Gently stir wet and dry ingredients until just mixed. Don’t overmix some lumps are ideal.
- Cook: Heat a griddle or skillet over medium heat. Lightly grease with oil or butter. Pour ¼ cup batter per pancake. Cook 2–3 minutes per side until golden and cooked through.
- Serve: Stack and serve warm with butter, fruit, or maple syrup.
Notes
• To substitute buttermilk: Mix 1 tbsp vinegar or lemon juice with 1 cup milk. Let sit for 10 minutes. • For blueberry or chocolate chip versions, gently fold in ½ cup blueberries or ¼ cup chocolate chips before cooking. • Freeze cooked pancakes between parchment layers in a sealed bag for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg