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Kodiak Protein Pancakes Copycat Recipe - Fluffy, Hearty, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 3/4 cup white whole wheat flour (or regular whole wheat pastry flour)
  • 1/2 cup quick oats (lightly blended if you want a smoother batter)
  • 1/3 cup whey protein powder (unflavored or vanilla)
  • 1 tablespoon coconut sugar or light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 large egg
  • 3/4 cup milk (dairy or unsweetened almond milk), plus 1–2 tablespoons if needed
  • 1/4 cup plain Greek yogurt (2% or 5%)
  • 1 tablespoon neutral oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup (optional, for light sweetness)
  • Butter or oil spray for the pan

Instructions
 

  • In a medium bowl, whisk together the flour, oats, whey protein, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk the egg, milk, yogurt, oil or butter, vanilla, and maple syrup until smooth.
  • Pour the wet ingredients into the dry. Stir gently until combined. Do not overmix. The batter should be thick but pourable; add a tablespoon or two of milk if it’s too stiff.
  • Let the batter rest for 5–8 minutes. This hydrates the oats and activates the leaveners for fluffier pancakes.
  • Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil spray.
  • Pour 1/4 cup batter per pancake. Cook until the edges look set and bubbles form on top, about 2–3 minutes.
  • Flip and cook another 1–2 minutes, until golden and cooked through. Adjust heat if they brown too fast.
  • Serve warm with fresh berries, a smear of peanut butter, a drizzle of maple syrup, or a dollop of yogurt.