Mash the banana:

Start by peeling your ripe banana and placing it in a medium-sized mixing bowl. Using a fork, mash it thoroughly until it becomes smooth with only a few small lumps remaining. A very ripe banana will give you more sweetness and better flavor.

Mix wet ingredients:

Add the milk, egg, and vanilla extract into the bowl with the mashed banana. Whisk everything together until the mixture is well combined. This step ensures your pancakes will be light and fluffy instead of dense.

Add dry ingredients:

Gently stir in the Kodiak Cakes mix and cinnamon (if using). Mix only until the batter is just combined—don’t overmix, or your pancakes might turn tough. The batter should look a little thick but still pourable. If it feels too thick, add an extra tablespoon or two of milk.

Preheat the pan:

Place a nonstick skillet or griddle over medium heat and let it warm up for a couple of minutes. Lightly grease it with a small pat of butter or a drizzle of coconut oil, spreading it around evenly with a spatula or paper towel.

Cook the pancakes:

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until small bubbles form on the surface and the edges start to look set. Flip carefully with a spatula, then cook for another 1–2 minutes on the other side until golden brown. Adjust the heat as needed so the pancakes don’t burn before cooking through.

Serve warm:

Stack the pancakes on a plate, topping with maple syrup, sliced bananas, or a spoonful of peanut butter for extra protein. Serve immediately while warm and fluffy.