Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix, Buttermilk, 20 Oz, (Pack of 6)

We originally picked these up as a higher-protein breakfast option for my wife while focusing more on structured meals and protein intake, and honestly they’ve become one of her favorite easy breakfast foods. The biggest win is that she actually enjoys eating them consistently instead of treating them like “diet food punishment.” 😄 The buttermilk flavor tastes much closer to normal pancakes than a lot of protein-focused mixes that end up dry, weird, or cardboard-adjacent. They’re also quick and easy to make, which matters a lot for everyday breakfasts when nobody wants to start the morning with a full construction project in the kitchen. One thing I especially like is that they make it easier to add extra protein into breakfast without completely changing the feel of a normal comfort-food style meal. They’ve fit really well into GLP-focused eating too because they’re filling and satisfying without requiring giant portions. The only exception is usually the day or two immediately after GLP shots when appetite drops harder and heavier breakfast foods become less appealing. Outside of that window though, these have been a regular staple. The mix also cooks consistently and works well for both pancakes and waffles without much effort. Overall, this has been one of the more successful “higher protein but still tastes good” breakfast options we’ve found, especially for everyday use.

Deliciosos. Hubo una confusión con el envío pero contactamos al vendedor y resolvió. Gran servicio al cliente!

I love how Kodiak protein pancakes taste. It has the right amount of protein and carbs which does not make it rubbery like most protein pancakes. I also add 2 eggs, Greek yogurt and milk to the batter. In the past, I was using flapjacked protein pancakes and they do become rubbery if you leave them on the pan too long. However, that being said, flapjacked is higher in protein and lower in carbs compared to Kodiak. If you're counting macros and going for calorie deficit, I probably would not recommend this. KODIAK is great for building and maintenance. I love the texture of Kodiak pancakes.

I stocked up on the Kodiak Cakes Protein Pancake Power Cakes, Buttermilk mix (20 oz, pack of 6), and I’m really impressed. These pancakes taste rich and fluffy while still packing in 14 g of protein per serving. They’re made with whole grains, and after a round of reviews, it’s clear they fill you up and fuel you longer. SELF even named Kodiak’s Power Cakes mix a top pick for protein-packed pancakes in their 2025 pantry awards . They come together fast and easily—just mix with water or milk. The batter is smooth, cooks evenly, and has that classic buttermilk flavor. My whole family loves them, including little ones, nd they’re a healthier swap compared to sugar-loaded pancakes. The price is a bit higher than budget mixes, but you’re getting 100% whole grains, no artificial preservatives, non-GMO ingredients, and real protein to back it up. For a quick, filling, and tasty breakfast, this mix is a staple in our pantry.

With a few minor tweaks to the package directions, we had some of the fluffiest 1/2-inch thick pancakes we've eaten in quite a while. When I followed the package directions exactly, the mix came out too thin--at least for our taste. The directions list a 1:1 ratio of water to mix (1 cup of each), but the batter was a tad runny when prepared that way. Here are the tweaks I made… I used milk instead of water & added an egg because we wanted the extra protein (these options are provided on the label, too, by the way). First I poured 1 cup of milk in a mixing bowl, added 1 egg, then hand-whipped for a minute to make sure they were thoroughly combined. Next, I measured in 1 cup of mix and very gently combined it, being careful not to overmix or agitate the starch too much, as that can make pancakes come out tough and rubbery. After gently combining, the mixture was too watery, so I gently folded in some extra mix from the box, a tablespoon or two at a time until it was a thicker but still pourable consistency. If I had to guess, I'd say I added about five or six extra tablespoons of mix, but it's hard to say exactly because I always eyeball it. (Been making pancakes this way for years, so I guess I have a feel for it developed over time.) I made sure the griddle was nice and hot on medium high heat before pouring. (Griddle's ready when you splash on a few drops of water and they dance and evaporate right away.) I melted a pat of butter for each cake, poured on the batter, let it sit undisturbed until bubbles form and the edges look golden, then flipped and let them cook for another 30 seconds or so. The pancakes turned out great--nice and fluffy (see photos), very tasty, and we will definitely buy more of this mix. (Note: It may be worth mentioning for the more experienced bakers out there, I live at about 4500 feet above sea level, so I'm not sure if that would be considered high altitude in the case of this mix or if it would alter the outcome of my preparation methods at a different altitude.)