Skip to Content

Big Batch Protein Pancakes

Big Batch Protein Pancakes are a great make ahead breakfast option that uses Kodiak Power Cakes Flapjack and Waffle mix as its base. I’ve figured out the bulk measurements for you and then doctored the mix up with malted milk powder, freshly grated nutmeg and vanilla. When you’re done mixing and flipping, you’ll have a delicious protein rich breakfast ready to go for days!

Full disclosure. This is a total cheater recipe.

You might find it shocking that I keep a mix on hand here and there when I need a quick short cut. I really do prefer making most things from scratch, but I’m completely on board with shortcuts that work well. This is one of them.

And it’s not that I lack a bunch of scratch made pancake recipes on my site. My Fluffy Buttermilk Pancakes are a staple recipe that everyone should have at their fingertips. Cream of Wheat Griddlecakes are another family fave.

very tall stack of Big Batch Protein pancakes on a serving platter with butter and syrup nearby

In the protein lane, I have my Oatmeal Cottage Cheese Protein Pancakes. Are you a pancake lover? You can find more pancake recipes here. Many have fun toppings that really take a pancake stack to the next level.

But, I have found myself doctoring up this particular pancake mix on the regular and I thought it was high time for me to share it with you.

overhead shot of four stack of pancakes on a serving platter with butter and syrup next to platter

It started with buying a bulk box of pancake mix…

The truth is, I don’t think this ever would have happened had our local BJ’s not started carrying a bulk box of this mix.

I had tried the mix years before and would buy it every so often when I happened upon it at Target. It’s more expensive than your typical pancake mix, but I bought it because I was actually interested in the brand itself and how it was separating itself from the pack.

Of course, I also bought it because it was an easy to make protein rich breakfast.

Years later, when I saw the bulk box of the mix at BJ’s, it was a good price, so I picked it up. I’m always up for a quick start to breakfast.

I’ll be honest, I’m not a big user of protein powders or mixes that contain them, but it seems as if I’ve made an exception in this case. It wasn’t a super conscious decision. I just kind of accepted it.

Four stack of pancakes on a serving platter with butter and syrup in the background

Then I started “doctoring” up the mix

Over time, I started doctoring it up a little. I love malted milk in pancakes. It adds such a wonderful flavor. I added vanilla for the same reason. And then I started adding nutmeg. Nutmeg is one of the spices often used in donuts, and, well, helps them taste like donuts.

Then, I got tired of measuring the mix from the bag and decided to figure out what the ratios would be if I just used the whole darn thing.

My philosophy on pancakes is this…if I’m going to spend time flipping pancakes, I’d rather flip ALOT of pancakes and get ahead of the game for future breakfasts.

And so I did. I started making big batches of pancakes with this mix. And I did it often. Of course, I would still make batches of scratch pancakes.

close up of a stack of Big Batch Protein Pancakes

But these are an easy make ahead for school days when everyone has to be up and out early.

So, I’m sharing this “recipe” with you for three reasons…

One, I’m giving you an easy way to scale of up this mix to a large batch.

Two, I’m giving you a few tips on how to take this mix up a level with just a few extra ingredients.

Three, it’s an easy way to get a head start on busy days, especially if you have a few mouths to feed.

This post is NOT sponsored by Kodiak Cakes, however, the following paragraphs do contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 

What size Kodiak Power Cake Mix should I use?

BJ’s carries a box that contains 3 (20 ounce) bags. This recipe uses one 20 ounce bag.

I am aware that Costco also carries a bulk box, but their box has 24 ounce bags. I’ll give you some tips on how to handle the extra 4 ounces in the recipe notes.

Thankfully, the individual boxes that you find at the grocery store are generally 20 ounces. So, you’ll just use the whole box.

Pricewise, BJ’s has the best value. I’ve found it’s about 25% less than buying individual boxes in other stores. I’m sure you’d get a similar value from Costco.

If you can’t find Kodiak Power Cakes {aff. link} at store, you can find it on Amazon, also in bulk packaging.

Pouring Kodiak pancake mix into a large glass mixing bowl.

Ingredients

  • Kodiak Power Cake Pancake Mix
  • Malted Milk Powder-I use Carnation Malted Milk Powder. {aff. link} It’s easy for me to pick up on a normal grocery run, but if you have a favorite brand, definitely use that.
  • Freshly grated nutmeg- You can use ground nutmeg. There’s just so much more flavor when you grate it yourself.
  • Eggs- I always use large
  • Vanilla
  • Milk-I use either almond milk or 1%. Any milk is fine. You can even use water, but I only do that if I’m out of milk, which is extremely rare.
Overhead shot of Kodiak pancake mix, malted milk powder and nutmeg in a glass mixing bowl

Do I have to use eggs and milk?

Of course, not. This pancake mix works with just water. But, that’s not why you’re reading this post. I take the full protein path and use eggs AND milk.

I realize that almond milk is not a big protein source, so I try to have regular milk on hand if I’m making this recipe. But, it’s infinitely flexible. Today, I had almond milk.

Once you see how I measure out the wet ingredients, you’ll see how you can switch things up pretty easily.

Three photos of eggs whisked in a glass measuring cup, pouring milk into the egg mixture and then the total egg and milkmixture

How to Make Big Batch Protein Pancakes

Ok. Are you ready? This is going to be easy.

I start with the dry ingredients. Get yourself a large mixing bowl and empty the contents of the mix into it. Then, add the powdered malted milk and the nutmeg.

I’ll be honest that I don’t measure either of these. I just shake in a small pile of malted milk powder and grate on some nutmeg. Trust me. It doesn’t have to be exact. But I did you give you measurements to get you started.

Whisk those up to combine them. (I always whisk the dry ingredients first so that I can use that same whisk for the wet ingredients.)

Onto the wet ingredients. Get yourself a 4 cup liquid measuring cup {aff. link}. Add the eggs and vanilla. Whisk them up until yolks and whites are broken up and well combined.

Pouring egg and milk mixture into pancake mix while whisking

Now, add the milk until you have 4 cups of liquid. Sometimes I go a little over the line. No worries. It’s all good. If you want a thinner pancake, add more milk. I don’t think I’d add any less, though.

The Benefits of Using a 4 cup Liquid Measuring Cup

Let’s say you only have 2 eggs. Just follow the same process and add the milk up to 4 cups.

Maybe you don’t have enough milk. You pour it in and you can’t get to 4 cups. Just add water to make up the difference.

Basically, you’re just trying to get to 4 cups of liquid in that cup. I like the 4 eggs and all milk route, but it’s nice to know if I’m missing anything, I can just make up for it in the same cup.

Mixing the Batter

Once you have your eggs and milk mixed up, it’s time to combine the ingredients. I use a very open wired whisk for this job. That means there’s not many wires to get clogged up with batter. Here’s an example of a 5 wire whisk. {aff. link}

If you don’t have one of these, feel free to stir with a large mixing spoon or a rubber spatula.

Because there’s so much batter, I find it’s easiest to incorporate the wet ingredients with the dry ingredients gradually.

I start by making a well in the center of the dry ingredients. Then I gradually pour the wet ingredients into that well while pulling the dry sides into the center from the sides and from the bottom to the top.

Basically, before I start any real stirring, I try to get all of the dry ingredients moistened. It help reduce the amount of stirring later.

Overhead shot of finished pancake batter in bowl with whisk

Don’t overmix the batter

You know this rule. Overmixing pancake batter will create tougher pancakes.

Getting everything tossed around and moistened first will help you to avoid this. You simply mix until it’s well combined. Lumps are totally cool. Leave them be.

Your goal is NOT to stir until you have a completely smooth batter.

Do I need to let the pancake batter rest?

While you can get away without resting the batter, I really think it’s worth the 10 minutes to let the dry ingredients hydrate a bit and soak up all that liquid. I usually let it rest while my griddle is preheating.

That being said, if I’m really in a rush, I’ll just go ahead and start cooking them right after mixing. With such a big batch, at least some of the batch will get a chance to rest before I finish cooking.

Using an ice cream scoop to deposit pancake batter onto a griddle.

Tip: Use a scoop for uniform pancakes!

I use a scoop like this one to scoop the batter onto the griddle. I’ve been doing it like that for years. Can’t imagine any other way. It gives me stacks and stacks of uniformly sized pancakes.

Pancakes cooking on a griddle

When is the best time to make Big Batch Protein Pancakes?

The best time is when you have time. I use this as a make ahead recipe, so I like to make them the night before. Once cool, I’ll cover them and store them in the refrigerator. Then, it’s just a quick reheat for individual portions in the morning.

I have a griddle where I can cook 6 pancakes at a time. This helps me get through a big batch of pancakes in a reasonable amount of time. I LOVE having a griddle. I wish it was double the size.

Cooked pancake on a griddle
Look at how fluffy they are! This is what you want to see when you flip them over.

If you find yourself cooking pancakes a lot, you might want to invest in an electric griddle {aff. link}.

If you don’t have a griddle and are making this big batch in a frying pan, I’d use two pans, if you have them and make larger pancakes so that you can use every bit of space in the pan.

Three smaller pancakes equals about 3/4 cup of batter for a larger pancake. This works out great especially if you consider three small pancakes a serving size.

Overhead shot of a tray of overlapping rows of protein pancakes

Can I freeze pancakes for longer storage?

Absolutely! Pancakes freeze beautifully. Once cooked and refrigerated, I like to use them within 3 days or freeze them for longer storage.

I simply make short stacks and use waxed paper in between the pancakes to keep them from sticking. Those stacks go right into a freezer bag and into the freezer.

Then, I can take out how ever many I need and heat them up quickly in the microwave.

Four stack of pancakes on a serving platter with butter and syrup in the background

Add ins for the win!

This “recipe” gives you a base for so many variations. Add your favorite spices, extracts, zests, fruits, chips or nuts just as you would with any pancake batter.

And go ahead and sleep in tomorrow, because once you get a head start with this easy recipe, breakfast will be ready whenever you are!

Oh, and if you need another reason to use that container of malted milk powder, these Malted Milk Chocolate Chip Cookies are a good one!

very tall stack of Big Batch Protein pancakes on a serving platter with butter and syrup nearby

Big Batch Protein Pancakes

Yield: about 26 (4 inch) pancakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Big Batch Protein Pancakes are a great make ahead breakfast option that uses Kodiak Power Cakes Flapjack and Waffle mix as its base. I've figured out the bulk measurements for you and then doctored the mix up with malted milk powder, freshly grated nutmeg and vanilla. When you're done mixing and flipping, you'll have a delicious protein rich breakfast ready to go for days!

Ingredients

  • 1 (20 ounce) bag of Kodiak Power Cakes Pancake and Waffle Mix
  • 1/3 cup malted milk powder
  • 1 teaspoon grated nutmeg
  • 4 large eggs
  • 2 teaspoons vanilla
  • 3 cups of milk of choice (more or less, see recipe notes)

Instructions

  1. Preheat griddle to 350 degrees. If using a frying pan, wait until ready to cook to heat pan.
  2. Empty mix into a large mixing bowl. Whisk in malted milk powder and nutmeg. Set aside.
  3. In a 4 cup liquid measure, whisk eggs and vanilla. Add milk until you reach the 4 cup mark. Whisk to combine.
  4. Make a well in the center of the mix and gradually add the milk/egg mixture while pulling the dry ingredients from the edges to the center and from the bottom to the top. You want to try to get most of the mix moistened before you start stirring. Whisk or stir until just combined. Lumps are fine. Do not overstir or you'll risk a tough batter.
  5. Let pancake batter sit (rest) uncovered for 10 minutes. If you're using a frying pan, start getting it preheated about a minute before you're ready to cook.
  6. Spray a light coating of oil on hot griddle or pan. Scoop about 1/4 cup of batter onto the griddle and allow to cook until edges are set and center gets a few air bubbles popping up. Flip and continue cooking other side until done.
  7. Store cooled pancakes covered in the refrigerator for up to 3 days or freeze for longer storage.

Notes

*If you're using a frying pan, I'd probably use non-stick, but use whatever you have success with for pancake making.

*I have a griddle and can cook 6 pancakes at a time. If you're using a frying pan, I'd probably either get 2 pans going to get through the batch more quickly. I'd also suggest making larger pancakes, using 3/4 cup or so instead of lots of smaller pancakes. So one big pancake in the pan instead of only being able to fit a couple of smaller pancakes. But, it really depends on the size of your pan and how much time you have to cook.

*I use a 5 wire whisk to mix the batter. If your whisk has more wires, the batter might get clogged in the wires. Feel free to use a mixing spoon or rubber spatula to stir the batter.

*I use a scoop that holds about 1/4 cup of batter. It makes it easy to get uniformly sized pancakes. If you don't have a scoop, use a measuring cup.

*If you find yourself with a 24 ounce bag instead of the 20 ounce bag called for in the recipe, I would add an extra egg and an extra 1/2 cup of milk. You can always add the extra milk gradually and decide if you'd prefer less before you add it all. But this amount should keep the ratio pretty much the same as the 20 ounce bag.

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe