Ingredients You’ll Need
- Oil or Butter: Prepare a rimmed baking sheet with oil cooking spray or butter to prevent the pancakes from sticking.
- Bananas: The riper the bananas, the sweeter your Kodiak banana pancakes will be.
- Pancake Mix: Kodiak pancake mix is a staple in my pantry, but you can use your favorite pancake mix like Bisquick or Krusteaz Buttermilk Mix.
- Egg: Two large eggs will bind the ingredients.
- Vanilla Extract: Vanilla extract and ripe bananas sweeten the pancakes. If you prefer something sweeter, include a little honey, agave nectar, maple syrup, brown sugar, or a sugar-free option like monk fruit. You can even add a scoop of your favorite protein powder.
- Spices: Add ground ginger and cinnamon for a warm and cozy flavor.
Additions and Substitutions
Customize the sheet-pan Kodiak banana pancakes by adding your favorite toppings. Since you can create sections, experiment with a few toppings at a time; this makes them kid-friendly and ideal for all those picky eaters in your life.
Top the pancakes with fresh fruit–bananas slices, blueberries, sliced strawberries, or raspberries. My family loves chocolate chips, but you can also try crumbled bacon, chopped nuts (walnuts, almonds, pecans), and shredded coconut. For mix-ins like strawberries, blueberries, or bananas, blot the fruit with a paper towel to remove excess moisture.
Cut the baked banana pancakes into festive shapes with a cookie cutter to make pumpkins, hearts, and Christmas trees for holidays and special occasions.
How to Make Kodiak Banana Pancakes
The full recipe with measurements is in the recipe card below.
Prepare the Bananas
Step 1: 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.
Mix the Batter
Step 2: Add the remaining ingredients to the mashed bananas and whisk to combine, careful not to over-mix.
Pour the Batter
Step 3: Pour the batter into the prepared baking sheet and spread it to the edges with a silicone spatula.
Bake the Pancake
Step 4: Bake the pancakes for 10-15 minutes until the surface is dry and the edges turn golden brown.
Step 5: Remove the baking sheet from the oven and let it cool for 5 minutes. Slice it into individual squares, and enjoy!
Expert Tips
- Forget about the directions on the Kodiak mix. Yes, you read that right! Follow the pancake recipe as written for the best results.
- Use room temperature ingredients. Room-temperature ingredients combine easily-especially the eggs.
- Prioritize extra ripe bananas. Mash the bananas with a fork before including them in the batter. If you don’t have overripe bananas but want to make the recipe, preheat the oven to 250°F (121°C). Place the bananas (peel and all) on a rimmed baking sheet and bake them for 30-40 minutes until they darken. Let the bananas cool before adding them to the batter.
- Don’t over-mix the batter. Mix the pancake batter until the ingredients combine, then stop. Overmixing will make the pancakes dense and less fluffy.
- Rotate the pan. Rotate the sheet pan every 5 minutes for even cooking, especially if you have hot spots in your oven (most of us do).
If you enjoy banana pancakes, try more pancake recipes!
Serving Suggestions
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.
What to do with Leftovers
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: Let the pancakes cool and transfer them to a freezer-safe container or bag. Kodiak banana pancakes from mix will freeze 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 you freeze them) and warm the pancakes in the microwave for a quick breakfast. You can also reheat them in the oven at 350°F (176°C) for about 5 minutes.
Frequently Asked Questions
Can I use frozen banana?
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 to the edges with a silicone spatula.
- Bake the pancakes for 10-15 minutes until the surface is dry and the edges turn golden brown.
- Remove the baking sheet from the oven and let it cool for 5 minutes. Slice it into individual squares, and enjoy!
- Forget about the directions on the Kodiak mix. Yes, you read that right! Follow the pancake recipe as written for the best results.
- Use room temperature ingredients. Room-temperature ingredients combine easily-especially the eggs.
- Prioritize extra ripe bananas. Mash the bananas with a fork before including them in the batter. If you don’t have overripe bananas but want to make the recipe, preheat the oven to 250°F (121°C). Place the bananas (peel and all) on a rimmed baking sheet and bake them for 30-40 minutes until they darken. Let the bananas cool before adding them to the batter.
- Don’t over-mix the batter. Mix the pancake batter until the ingredients combine, then stop. Overmixing will make the pancakes dense and less fluffy.
- Rotate the pan. Rotate the sheet pan every 5 minutes for even cooking, especially if you have hot spots in your oven (most of us do).
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.