Kodiak Waffle Recipe That Actually Tastes Good

Jump to Recipe

I used to think making waffles from a boxed mix meant sacrificing flavor or nutrition—but Kodiak changed that for me. With a little tweaking, I found a way to turn this high-protein mix into waffles that are golden, fluffy, and anything but boring.

Whether you’re trying to boost protein, cut sugar, or just get breakfast on the table fast, this recipe has you covered. And I’m not just giving you the basic instructions off the box—I’m sharing what actually works and what to skip.

What’s So Special About Kodiak Mix?

Let’s break it down:

Kodiak Cakes Protein Mix
A popular pancake and waffle mix made with 100% whole grains and added whey protein. It’s a go-to for people who want a higher-protein, higher-fiber breakfast without reaching for a shake.

Macros at a Glance (per serving, dry mix only):

It’s not a bad start, but if you just follow the box directions, your waffles can turn out dry or bland. That’s why I tweaked it.

My Favorite Kodiak Waffle Recipe (With Real Flavor)

Here’s the version I use that gets rave reviews at my breakfast table.

Ingredients:

• 1 cup Kodiak Cakes mix (buttermilk or your choice)

• 1 large egg

• ¾ cup milk (dairy or unsweetened almond works fine)

• 1 tbsp melted butter or coconut oil

• 1 tsp vanilla extract

• Optional: 1–2 tbsp Greek yogurt (for extra moisture)

Optional Add-ins:

• ¼ cup blueberries or chopped bananas

• 1 tbsp chocolate chips

• Dash of cinnamon or pumpkin spice

Steps:

1. Preheat your waffle iron.

2. In a bowl, mix all ingredients until just combined—don’t overmix.

3. Lightly grease the waffle iron with oil or cooking spray.

4. Pour in enough batter to cover the bottom plate. Close and cook until golden brown (3–5 minutes depending on your waffle maker).

5. Serve hot with toppings like fresh fruit, maple syrup, or nut butter.

Texture Tips: How to Avoid Dry, Rubbery Waffles

Let’s be honest—Kodiak waffles can turn out a little chewy if you’re not careful. After making dozens of batches, I’ve figured out how to fix that.

What Causes Dry Waffles?

• Too much mix: The boxed instructions lean dry. Use slightly more liquid for a fluffier result.

• No fat added: Adding a bit of butter or oil helps soften the inside.

• Overmixing: This tightens the gluten and toughens the batter.

• Too much cooking time: Darker doesn’t mean better—waffles can overcook fast.

My Fixes:

• Add Greek yogurt or ricotta for more moisture.

• Use whole milk or barista oat milk for creamier batter.

• Mix until just combined. Lumps are fine.

• Pull the waffle out right when it’s golden—not dark brown.

Waffle Variations You Should Try

I switch up this recipe depending on cravings, seasons, or what’s sitting in the fridge. Here are a few easy tweaks:

Blueberry Protein Waffles

• Add ¼ cup fresh or frozen blueberries.

• Sprinkle a little lemon zest into the batter.

• Serve with honey and yogurt.

Chocolate Banana Waffles

• Mash half a ripe banana into the wet mix.

• Add 1 tbsp cocoa powder and a few dark chocolate chips.

• Top with almond butter and sliced banana.

Savory Kodiak Waffles

Yes, you read that right.

• Omit vanilla and sugar.

• Add shredded cheddar and chopped scallions.

• Serve with a fried egg and avocado.

Make-Ahead Tips: Freeze & Reheat Like a Pro

Busy mornings? I always make a double batch of these waffles and freeze the extras. They reheat beautifully without losing texture.

How to Freeze Kodiak Waffles:

• Let waffles cool completely on a wire rack (prevents sogginess).

• Stack with parchment paper between each one.

• Store in a zip-top freezer bag or airtight container.

• Label with the date—they’re best within 2 months.

Reheating Instructions:

I usually go for the toaster. It keeps the outside crispy and the inside just right.

Full Nutrition Per Waffle (My Version)

Here’s the estimated breakdown per waffle using my recipe (with 1 cup mix, egg, milk, and butter), assuming it yields 3 waffles:

Note: These numbers vary depending on mix-ins and milk type.

Final Tips for Waffle Success

After experimenting with dozens of batches, here are the habits that changed my waffle game:

• Preheat your waffle iron fully. This prevents sticking and ensures even cooking.

• Don’t overpour. Stick to about ⅓ to ½ cup of batter per waffle unless your iron is XL.

• Resist the urge to open the iron early. Wait for the steam to slow down before lifting the lid.

A little patience and a few tweaks make all the difference.

Quick Recap

• Kodiak waffles are a high-protein, quick breakfast option that’s easy to customize.

• Add ingredients like fruit, yogurt, or nut butters for variety.

• Avoid dryness by using the right amount of fat and liquid.

• Batch-cook and freeze for fast, healthy mornings.

• They’re family-friendly, meal-prep approved, and ready in minutes.

protein waffles

Kodiak Protein Waffles

These Kodiak waffles are a protein-packed, fluffy, and slightly crispy breakfast that comes together in minutes. Made with Kodiak mix, egg, milk, and a touch of butter, they’re great for busy mornings or weekend brunch.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 3 waffles

Course: Breakfast, Brunch

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

• 1 cup Kodiak Cakes Power Cakes mix
• 1 large egg
• ¾ cup milk any kind – I prefer whole milk
• 1 tbsp melted butter or oil
• Optional: ½ tsp vanilla extract for a hint of sweetness

Method

 

1. Preheat your waffle iron.
2. In a medium bowl, whisk together the milk, egg, and melted butter.
3. Add in Kodiak mix and stir just until combined. Don’t overmix.
4. Lightly grease your waffle iron with oil spray or butter.
5. Pour about ⅓–½ cup of batter onto the waffle iron (depending on its size).
6. Close and cook until steam slows down or the waffle iron signals it’s ready—about 3–4 minutes.
7. Carefully remove and serve hot with your favorite toppings.

Notes

• Use cold milk and eggs to prevent the batter from thickening too much.
• For meal prep, freeze extra waffles with parchment between them.
• Don’t open the waffle maker early—wait until steam stops for the best texture.
• You can substitute the egg with a flax egg or ¼ cup applesauce for egg-free version.
• These work great as pancakes too—just adjust the batter consistency slightly.

FAQ: Kodiak Waffles

Can I make Kodiak waffles without eggs?
Yes. Replace the egg with a flax egg or ¼ cup unsweetened applesauce.

What milk works best?
I use whole milk for richness, but oat, almond, or soy milk also work.

Are Kodiak waffles healthy?
They’re higher in protein and fiber than traditional waffles, especially if you go easy on syrup.

Why are my waffles rubbery?
You may be using too little fat or overmixing the batter. Try adding Greek yogurt or butter.

Can I use the same batter for pancakes?
Absolutely. The mix works great for both—just adjust the liquid slightly if needed.