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German pancakes, also known as Dutch Babies or Hootenanny pancakes, are one of our favorite breakfast recipes. We also love to make them for brunch and often have them as a breakfast-for-dinner option too! It is a great recipe that the whole family is sure to enjoy any day of the week. These Kodiak Cakes German Pancakes are a fun twist on the classic German Pancakes, where we use Kodiak Cakes pancake mix in place of all-purpose flour. However, if you are a fan of the classic German pancakes, we have an option for you too!
Our favorite thing about this recipe is how easy they are to make using simple ingredients. These German pancakes only require six ingredients and are ready to eat in 30 minutes. We also love piling on our favorite toppings—fresh fruit, maple syrup, and whipped cream or powdered sugar. Let’s dive into the how-to below!
What ingredients do I need?
Kodiak Power Cakes Mix or regular flour
We thought it would be fun to try out a German pancake recipe with Kodiak Cakes mix, which is what you see pictured in this post. We love using Kodiak Cakes for making pancakes and waffles! Next time you go to the grocery store, keep an eye out for Kodiak Cakes Flapjack and Waffle Mix. You can find it at most grocery stores and can even find a larger box of it at Costco if you know you’ll use it often. Kodiak Cakes is known for using whole grains, meaning there is additional fiber and protein in the mix which helps you to feel fuller longer. One thing to note is that because the Kodiak Cakes mix is more dense than regular flour, the German pancakes may not rise as much as you might expect.
If you are wanting to skip the Kodiak Cakes mix or don’t have it on hand, you can easily replace it with regular, all-purpose flour for a more traditional German pancake.
Almond milk or milk of choice
We have used almond milk for this recipe, but you can switch this out for regular cow’s milk or another plant-based alternative milk depending on your preference.
Eggs
The eggs are an essential ingredient for distinguishing German pancakes from a stack of regular pancakes—they are what give German pancakes their unique texture! Slightly chewy, and almost custardy in the middle. We will use six whole eggs in this recipe—egg whites alone are not needed to help the German pancakes rise.
Vanilla, salt, butter
The vanilla, salt, and melted butter helps to give the German pancakes a delicious flavor. The hot, melted butter (see instructions!) also creates the heat needed to help the German pancakes puff up.
Toppings
The topping options for German pancakes are endless (and may be the best part)! Our favorite toppings include fresh berries or other fresh fruit such as peaches. Maple syrup is great to pour over the pancakes, or you can sprinkle them with brown sugar for a more caramelly taste. Top with a sprinkle of powdered sugar or a dollop of whipped cream for the finishing touch!
What equipment do you need?
- A blender
- A 9x13 pan
- Measuring cups and spoons
How do I make German Pancakes?
First, start by preheating the oven to 425 degrees Fahrenheit.
Next, add the Kodiak Power Cakes mix (or regular, all-purpose flour), almond milk, eggs, vanilla, and salt to a blender. Blend for 20 seconds until the mixture is smooth. The pancake batter will be thin and runny.
Place the butter in the bottom of a 9x13-inch baking dish. Set the baking dish with the butter inside the oven for 2 minutes, or until the butter is completely melted. Remove the baking dish from the oven. Move the pan back and forth carefully to make sure the melted butter spreads evenly on the bottom of the dish. No need to use cooking spray here! The hot butter prevents the batter from sticking to the pan and also helps the pancakes to rise.
Next, add the mixture from the blender to the baking dish and make sure it is evenly spread out across the pan. Place the baking dish back in the oven for 23-25 minutes, or until the mixture is set in the center and the edges are golden brown.
Anything else to consider?
For best results, you may want to lower the rack or remove the top rack in your oven while the German pancakes are cooking. The pancakes may rise several inches above the pan and touch the rack above or the cooking element above if not placed low enough in the oven. We love the crispy edges, but we don't want them to get too crispy!
If you have leftovers, you can place them in an airtight container or cover them with plastic wrap and store them in the refrigerator for 2-3 days.
Are these German pancakes gluten- and dairy-free?
This recipe can be made gluten-free simply by substituting the flour with 1 cup of gluten-free Kodiak Cakes mix or 1 to 1 gluten-free flour.
To make this recipe dairy-free, simply substitute the butter with coconut oil.
If you enjoyed these delicious German pancakes, check out some of our other favorite breakfast options:
- Buttermilk Pancakes
- Overnight Oats
- Breakfast Tacos
- Banana Protein Waffles
If you make these German pancakes, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Kodiak Cakes German Pancakes Recipe
This German pancake recipe takes on a twist with the addition of Kodiak Cakes mix. Top with fresh berries, maple syrup, and powdered sugar.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Course Breakfast
Servings 6
Calories 175 kcal
Ingredients
- 1 cup Kodiak Power Cakes Mix (can replace with normal flour)
- 1 cup unsweetened almond milk or milk of choice
- 6 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 2 tbsp butter
- Toppings of choice: Fresh berries or other fresh fruit, maple syrup, brown sugar or powdered sugar, whipped cream
Instructions
Preheat the oven to 425 degrees Fahrenheit.
In a blender, add the Kodiak Power Cakes mix (or regular flour), almond milk, eggs, vanilla, and salt. Blend for 20 seconds until smooth.
Place the butter in the bottom of a 9x13-inch baking dish. Set the baking dish with the butter inside the oven for 2 minutes, or until the butter is completely melted. Remove the baking dish from the oven.
Move your pan back and forth carefully to make sure the melted butter spreads evenly on the bottom of the dish.
Add the mixture from the blender to the baking dish and make sure it is evenly spread.
Place the baking dish back in the oven for 16-20 minutes, or until the mixture is set in the center and the edges are golden brown.
Notes
We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.
Nutrition Facts
Kodiak Cakes German Pancakes Recipe
Serving Size
2.7 oz
Amount per Serving
Calories
175
% Daily Value*
Fat
9.8
g
15
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1.2
g
Monounsaturated Fat
3.2
g
Cholesterol
196.2
mg
65
%
Sodium
415.3
mg
18
%
Potassium
76.8
mg
2
%
Carbohydrates
10.5
g
4
%
Fiber
1.8
g
8
%
Sugar
1.2
g
1
%
Protein
11.2
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
The recipe can be found on My Fitness Pal by searching "BWB Kodiak Cakes German Pancakes."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
