These Kodiak Waffles taste like a total treat but are secretly packed with protein. Made with Kodiak Buttermilk pancake mix, they come together fast and freeze beautifully, making them perfect for busy mornings and weekend brunches alike.

If you already keep pancake mix as a pantry staple, you know how versatile it can be, from pancake mix coffee cake to pancake mix peanut butter cookies. This waffle recipe is another great way to put that mix to work.

What makes Kodiak Buttermilk mix such a great base for these waffles is that the protein is already built in. The mix contains added wheat gluten and whey protein concentrate, so there's no need for specialty protein powders. Each serving of the mix already contains 15 grams of protein.

I've also added eggs, milk and Greek yogurt, everyday ingredients that add even more protein without taking anything away from that classic waffle experience.

Ingredients Needed

• Kodiak Power Cakes Buttermilk Pancake Mix: the key ingredient for these protein packed waffles.
• Cinnamon: a subtle flavor booster that is highly recommended but can be omitted.
• Milk:  any type of milk works here, though keep in mind that the protein content will vary depending on which kind you use.
• Eggs: act as a binder and add richness to the flavor.
• Vanilla Extract: highly recommended flavor enhancer.
• Oil: keeps the waffles soft inside and crispy on the outside.
• Greek Yogurt: adds softness, moisture and boosts the protein content.

You will also need a waffle iron. Any kind will work. Use a pastry brush to apply a thin layer of butter on the top and bottom plates, making sure to get into all the crevices.

How to Make Kodiak Waffles

Start by whisking together the cinnamon and Kodiak waffle mix in a small bowl. In a separate large bowl, combine the milk, eggs, vanilla, oil and Greek yogurt and mix well. Add the pancake mix and stir until just incorporated. Let the batter rest for 5 minutes before cooking.

The amount of batter you use will vary depending on the size of your waffle iron. For reference, I use a Cuisinart Griddler with waffle iron plates. Each waffle rectangle measures about 3.5 by 4.5 inches and takes about ⅓ cup of batter.

I set the iron to 350°F and cook for about 7 minutes, or until steam stops coming out. The waffles should look golden brown when they are done.

Tips for the Best Kodiak Waffles

Do not overmix the batter. Once you add the pancake mix to the wet ingredients, stir just until incorporated. A few lumps are perfectly fine. Overmixing develops the gluten and can make your waffles tough and dense.

Let the batter rest. Those 5 minutes of resting time give the ingredients time to hydrate and result in a fluffier waffle.

Grease the waffle iron well. Even if your waffle iron is nonstick, butter the plates before every waffle. A pastry brush makes it easy to get into all the crevices.

Get the iron hot before you pour. A fully preheated iron gives you that crispy exterior right away.

Keep waffles warm for a crowd. Place cooked waffles in a single layer on a baking sheet in a 200°F oven. Stacking them will make them soggy.

Your first waffle might be a test waffle. Every iron is a little different, so don't be discouraged if it takes one try to dial in the right amount of batter and cook time.

Variations

One of the best things about this waffle recipe is how easy it is to customize. Fold a handful of chocolate chips into the batter for a fun chocolatey twist. Add a teaspoon of pumpkin spice for a warm, fall-inspired breakfast.

Fresh or frozen blueberries are another great fold-in for a fruity version. For a bright, bakery-style waffle, try adding a teaspoon of lemon zest and a sprinkle of poppy seeds.

Topping Ideas

These waffles are delicious if kept simple with a drizzle of maple syrup and a pat of butter. For something a little more indulgent, try them topped with whipped cream and fresh berries or bananas with chocolate chips and salted caramel sauce.

If you want to play up the protein angle, a spoonful of Greek yogurt or cottage cheese on the side works beautifully. And if you are a peanut butter fan, check out my perfect peanut butter drizzle for a topping that takes these waffles to the next level.

Storage

Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. For best results, let them cool completely before storing so they don't get soggy.

These waffles freeze beautifully, making them a great option for meal prep. Once cooled, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer safe bag or container. They will keep in the freezer for up to 3 months. To reheat, pop them straight into the toaster for the crispiest results.