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Kodiak Cakes

Flapjack & Waffle Mixes

Kodiak Cakes Flapjack & Waffle mixes from Baker Mills are lighter and tastier than other whole wheat varieties.  It’s finely ground milled texture avoids the graininess common in whole wheat cakes.  They are convenient to make too, with an ‘add-water-only’ mix.

Kodiak’s Flapjack & Waffle mix ingredients are also made with egg whites, honey, and non-fat dried milk with no added fat, sugar or cholesterol.  It’s a great way to slip more fiber and protein into your diet without tasting the difference.  Kodiak Cakes have twice the protein of regular pancakes, but don’t skimp on the taste.

Kodiak Cakes are available in Whole Grain Buttermilk, Whole Wheat Oat & Honey, and Protein Packed Buttermilk. Kodiak Cakes also have whole grain mixes for brownies and cookies, a variety of berry syrups, as well as Minute Muffins, Protein Oatmeal, and Granola.

Shop Online

Can be found here:

  • HARMONS MARKET
  • SMITH’S MARKETPLACE
  • FRESH MARKET
  • TARGET
  • SAM’S CLUB
  • WALMART

Reviews

Your protein pancakes are super good!! I love that they made from whole grains and are super easy to make! I mix it in with Almond milk for extra protein.

Tricia Haber,

Facebook Review

Thank you Kodiak Cakes for sending a HUGE package to be sent overseas for my deployed boyfriend!

Kennedy Straitiff,

Facebook Review

Amaaazing! Blueberry lemon protein muffins were SO tasty. Ate them all in less than a day. I can’t wait to try some of their other products.

Alina Johnson,

Facebook Review

Park City, UT

  • 2720 Homestead Drive
  • Park City, UT 84098
  • 801-328-4067

Wallace Christofferson
Founder

Although Kodiak Cakes was launched in 1995, its origins go back long before.

When our mother grew up in northern Utah, her father, Wallace Christofferson, would cook up a batch of hearty whole-wheat “hot cakes” for breakfasts. Grandpa’s hot cakes were thick and fluffy, made by whipping up some egg whites, and folding them into a bubbly batter. The bubbles were a result of adding baking soda and vinegar to the batter-an old-fashioned way of making the recipe fluffier.