Breakfast just got a whole lot better with these easy Kodiak banana pancakes. I started making them when I needed a faster way to feed my family pancakes without standing at the stove flipping batch after batch. Baking them in a sheet pan makes breakfast simple and perfect for feeding a crowd, weekday mornings, or meal prep.
Key Ingredients
These Kodiak banana pancakes come together with a handful of simple ingredients you may already have on hand. They’re naturally sweet from ripe bananas, and packed with protein thanks to the Kodiak Power Cakes mix. Here’s everything you need to get started.
- Oil: Grease a rimmed baking sheet with cooking spray or butter to prevent the pancakes from sticking.
- Bananas: The riper the bananas, the sweeter your Kodiak banana pancakes will be.
- Kodiak Pancake Mix: Kodiak Power Cakes Pancake Mix is my go-to for this recipe, but you can substitute another mix like Bisquick or Krusteaz Buttermilk Mix.
- Egg: Two large eggs bind the ingredients and help create a fluffy texture.
- Vanilla: Vanilla extract enhances the sweetness of the bananas. If you prefer sweeter pancakes, you can add a little honey, agave nectar, maple syrup, brown sugar, or monk fruit. You can even mix in a scoop of flavored protein powder for some extra protein.
- Spices: Ground ginger and cinnamon add a warm, cozy flavor that pairs perfectly with the bananas, making them taste just like banana bread in pancake form.
Additions and Substitutions
One of the best things about sheet-pan Kodiak banana pancakes is how easy they are to customize. Since the pancake batter bakes in one pan, you can add different toppings to separate sections, perfect for kids and picky eaters.
Try topping the pancakes with fresh fruit, such as banana slices, blueberries, strawberries, or raspberries. Just blot the fruit with a paper towel first to remove excess moisture so the pancakes bake evenly. My kids also love chocolate chips, but you can switch things up with crumbled bacon, chopped nuts (walnuts, almonds, or pecans), or a sprinkle of shredded coconut.
Cut the baked banana pancakes into festive shapes with a cookie cutter to make pumpkins, hearts, and Christmas trees for holidays and special occasions.
Flavor Variations
- Chocolate Chip Banana Pancakes: Stir in a handful of chocolate chips.
- Peanut Butter Banana Pancakes: Add a tablespoon of peanut butter to the batter.
- Blueberry Banana Pancakes: Fold fresh or frozen blueberries into the batter.
How to Make Kodiak Banana Pancakes
The full recipe with measurements is in the recipe card below.
Step 1: Preheat oven to 425°F (218°C) and prepare a rimmed baking sheet with cooking spray or butter. Then, mash the bananas in a large mixing bowl.
Step 2: Add the remaining ingredients to the mashed bananas and whisk to combine, careful not to over-mix.
Step 3: Pour the batter into the prepared baking sheet and spread it evenly to the edges using a silicone spatula.
Step 4: Bake the pancakes for 10–15 minutes until the top looks set and the edges turn light golden brown. Remove the pancakes and set them aside to cool, then slice them into individual squares.
Tip
You know the pancakes are cooked through when a toothpick inserted in the center comes out clean.
Expert Tips
- Skip the directions on the box. Yes, really! For the best results, follow the recipe as written rather than the instructions on the pancake mix package.
- Use room temperature ingredients. Ingredients at room temperature combine more easily, especially the eggs, which helps create a smoother batter.
- Choose extra ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be. Mash them well with a fork before adding them to the batter. If your bananas aren’t ripe yet, you can speed things up: preheat the oven to 250°F (121°C), place the bananas (peel and all) on a rimmed baking sheet, and bake for 30–40 minutes until the skins darken. Let them cool before mashing.
- Don’t over-mix the batter. Stir just until the ingredients are combined, then stop. Overmixing can make the pancakes dense.
- Rotate the pan. Turn the sheet pan halfway through baking (or about every 5 minutes) to ensure even cooking, especially if you know your oven has hot spots.
Once you make these Kodiak banana pancakes, try more pancake recipes!
Serving Suggestions
Baking pancakes in a sheet pan cooks the batter evenly all at once instead of in batches on the stovetop. The result is thick, fluffy pancakes that slice easily into squares, making them perfect for feeding a crowd, school mornings, or meal prep.
While the Kodiak banana pancakes are a perfect stand-alone meal, adding a few of your favorite pancake toppings and sides takes them to the next level. Try butter, maple syrup, fig jam, peanut butter, or a dollop of whipped cream.
Pair the fluffy pancakes with crispy bacon, turkey bacon, air fryer turkey sausage, or ham steak.
Round out the meal with fresh fruit, scrambled eggs, or soft-boiled eggs. Or, enjoy Greek yogurt topped with low FODMAP granola for a easy breakfast spread.
How to Store and Reheat Pancakes
These pancakes are perfect for meal prep, whether you keep them in the fridge to eat throughout the week or pack them into the freezer for a quick grab-and-go breakfast.
- Refrigerate: Store leftover pancakes in an airtight container for 2-3 days.
- Freeze: I often slice these pancakes into squares and freeze them between sheets of parchment paper so my kids can grab them and pop them straight into the toaster on busy mornings. Freeze the Kodiak banana pancakes for 3-4 months.
- Thaw: Remove the pancakes from the freezer and reheat them from frozen.
- Reheat:If the pancakes are frozen, pry them apart (or separate them with parchment paper when freezing) and warm them in the toaster, microwave, or skillet until heated through. You can also reheat them in the oven at 350°F (176°C) for about 5 minutes.
Frequently Asked Questions
Can I use frozen bananas?
If you are like me, you have little bags of frozen bananas in your freezer that your kids (or you) swore they wanted at the grocery store. Let the bananas thaw, pour off any liquid, and mash them with a fork.
More Recipes with Kodiak Cakes Mix:
Kodiak Banana Pancakes
- cooking spray or butter
- 2 medium mashed bananas
- 2½ cups Kodiak pancake mix
- 2 cups water
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Preheat oven to 425°F (218°C). Prepare a rimmed baking sheet with cooking spray or butter. Then, mash the bananas in a large mixing bowl.
- Add the remaining ingredients to the mashed bananas and whisk to combine, careful not to over-mix.
- Pour the batter into the prepared baking sheet and spread it evenly to the edges using a silicone spatula.
- Bake the pancakes for 10–15 minutes until the top looks set and the edges turn light golden brown. Remove the pancakes and set them aside to cool, then slice them into individual squares.Tip: You know the pancakes are cooked through when a toothpick inserted in the center comes out clean.
- Skip the directions on the box. Yes, really! For the best results, follow the recipe as written rather than the instructions on the pancake mix package.
- Use room temperature ingredients. Ingredients at room temperature combine more easily, especially the eggs, which helps create a smoother batter.
- Choose extra ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be. Mash them well with a fork before adding them to the batter. If your bananas aren’t ripe yet, you can speed things up: preheat the oven to 250°F (121°C), place the bananas (peel and all) on a rimmed baking sheet, and bake for 30–40 minutes until the skins darken. Let them cool before mashing.
- Don’t over-mix the batter. Stir just until the ingredients are combined, then stop. Overmixing can make the pancakes dense.
- Rotate the pan. Turn the sheet pan halfway through baking (or about every 5 minutes) to ensure even cooking, especially if you know your oven has hot spots.