Skip the crowded restaurant and the hour-long wait (or more) because everything you need is right here! I’ve rounded up my absolute favorite recipes that are equal parts beautiful, delicious, and totally doable, even on a busy morning. We’re talking decadent Oreo Pancakes piled high with whipped cream, zesty Lemon Poppy Seed Scones that scream Springtime, a Mexican Breakfast Casserole you can prep the night before so you can actually enjoy the morning with Mom instead of stressing in the kitchen, and more!

Whether your mom is a sweets lover, a savory breakfast gal, or somewhere wonderfully in between, there is something on this list made just for her. Grab your coffee, settle in, and let’s make this Mother’s Day one she’ll never forget!

1. Blueberry Waffles

These Blueberry Waffles are thick, fluffy, and absolutely bursting with fresh blueberry flavor — basically everything you want on a special morning! They come together easily, which means less time stressing over the stove and more time soaking up every moment with Mom. Trust me, one bite of these beauties and she is going to feel like the queen she truly is!

View Recipe →

2. French Toast Fondue

French Toast Fondue is honestly such a fun and unexpected way to make Mother’s Day brunch feel like a full-on experience rather than just a meal! Cubes of bread get dipped in a milk and egg mixture and fried right in a fondue pot, and then — the best part — you dunk each bite into a dreamy Maple Butter before it hits your mouth. It’s interactive, it’s indulgent, and it’s the kind of thing that turns a regular morning into a memory Mom will be talking about for years!

View Recipe →

3. Oreo Pancakes

If you thought it couldn’t get more decadent than chocolate chip pancakes, buckle up for these Oreo Pancakes! I fold crushed Oreos right into the fluffiest pancake batter and crown the whole stack with fresh homemade whipped cream. This is pure, unapologetic breakfast joy, and Mom deserves every single bite, especially if she’s an Oreo lover.

View Recipe →

4. Cinnamon Streusel Muffins

Cinnamon + Sugar + Muffin — honestly, what more does Mom need? These pillowy soft Cinnamon Streusel Muffins are swirled with sweet cinnamon and topped with a buttery streusel that gives you the most satisfying crunch. Set a basket of these out alongside her morning coffee and watch her face light up.

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5. Cranberry Macadamia Scones

These scones are bakery-quality and so elegant — exactly what Mom deserves on her special day. A buttermilk base delicately spiced with nutmeg and cardamom gets studded with tart cranberries and rich macadamia nuts for the most perfect balance of flavors in these Cranberry Macadamia Scones. She will absolutely adore these.

View Recipe →

6. Mexican Breakfast Casserole

For the mom who loves a bold, savory breakfast, this is the one you need. Packed with cheesy eggs, spicy chorizo, and peppers, it’s everything you love about breakfast tacos baked into one glorious make-ahead dish. This Mexican Breakfast Casserole is a brunch recipe that feeds a crowd effortlessly, so you can spend more time celebrating and less time cooking.

View Recipe →

7. Baked Apple Oatmeal

Sometimes the most special thing you can give Mom is something warm, wholesome, and made with love. This Baked Apple Oatmeal is loaded with fruit, nuts, and cozy cinnamon-spice flavor that fills the whole house with the most amazing aroma. It tastes like a big hug in a bowl — and isn’t that what Mother’s Day is all about?

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8. Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones are soft, moist, and packed with fresh lemon zest and poppy seeds, then finished with a bright lemon glaze that makes them almost too pretty to eat — almost! They have that perfect bakery-style feel without requiring any fancy skills, which means you can pull off something seriously impressive without stressing. If you’re looking for something a little more elegant to round out your brunch spread, this is absolutely it!

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9. Easy Apple Crumb Cake

This easy Apple Crumb Cake is the kind of recipe that makes brunch feel like a full-blown celebration — we’re talking a buttery, moist cake loaded with tender apple chunks and warm cinnamon, all topped with the most irresistible crunchy streusel. It comes together without a fuss, which means you can slide it out of the oven and onto the table without breaking a sweat. Mom is going to love every single crumb-topped, cinnamon-spiced bite!

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10. Strawberry Danish Hearts

These Strawberry Danish Hearts are basically edible love letters, and I cannot think of a more perfect thing to set in front of Mom on her special morning! Flaky pastry dough wrapped around a dreamy cream cheese and fresh strawberry filling — honestly, what could be better? They look like something straight out of a fancy bakery, but you can absolutely pull these off right in your own kitchen!

View Recipe →

Which of these brunch recipes are you looking forward to making mom? We’d love to hear your thoughts (and how mom liked it!), so please leave a comment and review down below! ❤️

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The post The Brunch Spread Mom Deserves: 10 Brunch Recipes She’ll Be Talking About All Year appeared first on 365 Days of Baking.

I am proud to be partnering with Best Food Facts to bring you these Pumpkin Muffins. I have been compensated, but as always, all opinions are 100% my own. 

So, it’s fall, and for a lot of us, that means pumpkin season! To be honest, I’m a girl who can’t stand pumpkin pie at Thanksgiving and will happily forego a pumpkin spice latte. But I have fallen in love with these pumpkin muffins and am so excited to have these with my morning cup of coffee on a chilly fall morning!

Guess what? This delicious muffin recipe is also dairy-free! By substituting vanilla soy milk for regular milk, I’ve removed the dairy. So if you’ve been missing out on this delicious treat because of the milk, try this recipe instead!

Soy: The Secret Ingredient

I decided to try making these muffins with soy milk because I went on a soy farm tour with Best Food Facts in July, 2019.
Since then, I’ve been incorporating more soy into our menu here at home. 
It never ceases to amaze me, when I work with Best Food Facts I always learn so much and I love it! 

Did you know?

• Soy is the ONLY plant protein that is a whole protein – meaning that it contains an adequate proportion of each of the nine essential amino acids necessary in the human diet.
• It is also the ONLY plant protein that has an FDA claim for heart health.
• Vegetable oil is actually soybean oil. It has no trans fats, has a better shelf life, and is cleaner for fryers. 
• Soybean oil can be ingested if a person has a soy allergy. The oil is highly refined, which removes the protein responsible for causing the allergic response.
• Just one cup of soy milk a day can possibly prevent breast cancer.

You can find more soy information when you visit:

• Best Food Facts – they are a great source of information for anything food. If you’ve got any kind of question concerning food, you’ll be able to find an answer. Or if you can’t, they’ll be able to find it for you through one of the many experts.
• Soy Connection – lots of facts, recipes and info. from the United Soybean Board.

Pretty, interesting, right? Now let’s get to making these tasty muffins.

What ingredients do I need to make these Pumpkin Muffins from scratch?

• all-purpose flour
• dark brown sugar
• baking powder
• ground cinnamon
• baking soda
• ground cloves
• ground nutmeg
• kosher salt
• one large egg
• Vanilla soy milk – You can use plain soy milk, but I like the extra flavor from the vanilla soy milk.
• vegetable oil
• Pure canned pumpkin – you DO NOT want to use the canned pumpkin pie filling in this recipe. It is already seasoned with different spices and is sweetened. Use the pure stuff.
• pepitas – pumpkin seeds, if desired. They are a tasty and pretty addition.

See the recipe card below for exact amounts and instructions!

How to Make the Best Pumpkin Muffins

This easy recipe comes together in just a few simple steps!

1. First, preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with a floured baking spray, or use paper liners in the muffin cups.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg, and salt until well combined. Set this flour mixture aside.
3. In a separate medium bowl, lightly beat the egg. Then add the soy milk and vegetable oil, and mix well. Add the canned pumpkin to the rest of the wet ingredients and stir to combine thoroughly.
4. Gently pour the pumpkin mixture into the dry ingredients and mix until just combined. Do not overmix or your muffins will be more dense and tough.
5. Evenly distribute the muffin batter between the 12 cups. Add a few pepitas to the top of each muffin if desired. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Place the muffin pan on a wire rack and let it cool for a few minutes. Then remove the muffins from the pan to cool completely. 

Recipe Variations

While these pumpkin muffins are delicious just as they are, you can experiment with some of these additions to kick it up a notch!

• Add 1 ½ cups semisweet or milk chocolate chips for a sweet touch!
• Add in some nuts for crunch; pecans and walnuts work well in this recipe!
• Add streusel on top! Try the streusel topping found in this recipe.
• Use other mix-ins such as oats or shredded coconut.

FAQs

Can I substitute pumpkin pie spice for the warm spices in the recipe?

Yes, you can use pumpkin pie spice. Use 2 ½ teaspoons in place of the cinnamon, cloves, and nutmeg. The flavors will be slightly different, but will turn out just fine!

Can I make this recipe as a loaf of pumpkin bread instead of muffins?

Yes, you can turn this recipe into pumpkin bread! Muffins generally bake at a higher temperature than bread, so lower the oven temperature to 375 degrees. Place the batter into a greased standard loaf pan, and bake for 45-60 minutes or until a toothpick inserted in the center comes out cleanly.

How do I store leftover muffins?

If you’re not careful, leftover muffins can easily turn soggy. Here are some tips on how to store them and keep them fresh longer!

• Let the muffins cool completely.
• Line the bottom of an airtight container with paper towels. This helps absorb excess moisture.
• Place muffins in the container on top of the paper towels. 
• Cover the muffins with another paper towel, then cover and store at room temperature. They do NOT need to be refrigerated.

Your pumpkin muffins will last 3-4 days stored like this!

Can you freeze pumpkin muffins?

Yes, you can freeze these muffins! Once they are completely cool, wrap them individually in plastic, then store them in a freezer bag. Freeze for up to 2 months.

To reheat your muffins, let them thaw at room temperature or rewarm them in the microwave.

More Tasty Muffins for Your Menu

I have a ton of wonderful muffin recipes on the blog. Here are some favorites I think you should try:

• Apple Streusel Muffins– Apple is another favorite fall flavor, and the streusel on top just adds more sweet goodness!
• Chocolate Banana Muffins– Chocolate and Banana go together like peanut butter and jelly! These muffins are perfect for breakfast, a snack, or even dessert!
• Lemon Zucchini Muffins– This recipe is perfect for using up that extra zucchini you can’t get rid of! They are fresh, flavorful, and the perfect snack!
• Easy Cinnamon Streusel Muffins– These muffins remind me of coffee cake, but take half the time and effort! So good!
• Strawberry Cream Muffins– Perfect for summer, these strawberry muffins are a family favorite!

More Great Recipes with Soy

We’ve been enjoying soy in many different recipes. 

• Our absolute favorite is these Pork Potstickers with the sauce to dip them in.
• This Pad See Ew is not only delicious, but it’s a super easy dinner to put together on a busy weeknight. 
• This Easy Chicken Marinade is a family favorite. It’s one my mom always used to make.
  The marinade on this Jack Daniel’s Pork Tenderloin seriously takes it over the top. I haven’t made it in a while, so we’re definitely due! 
• In the mornings, I usually start my day with this Pineapple Coconut Silk Smoothie. That pineapple and coconut combination reminds me of the tropics.
  I’ve also made these Dairy-Free Lemon Poppy Seed Waffles. They’ll be great for breakfast this weekend.
  The nights before Kurt goes to work, I gather all the ingredients for this Breakfast Parfait Bar. That way, he can easily add them to his soy yogurt in the morning.

Happy baking, and happy pumpkin season!

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Dairy-Free Pumpkin Muffins

These dairy-free Pumpkin Muffins are a perfect addition to your Fall breakfast menu! SO moist, tasty and full of flavor, you won't be able to eat just one! Made with soy milk, and vegetable oil, they're a great way to incorporate soy into your daily diet.

Course Breakfast

Cuisine American

Keyword Dairy-Free Pumpkin Muffins, Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Lynne Feifer

Equipment

• 12-cup muffin tin

Ingredients

• 1⅔ cup all-purpose flour
• ⅔ cup dark brown sugar
• 2 teaspoons baking powder
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 egg
• ½ cup vanilla soy milk
• ¼ cup vegetable oil
• 1 cup pure pumpkin not pumpkin pie filling
• 1 tablespoon pepitas (green pumpkin seeds) if desired

Instructions

• Preheat oven to 400° F. and grease a 12-cup muffin tin with a floured baking spray.
• in a large bowl, whisk together the flour, dark brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg and salt until well combined.
• In a medium mixing bowl, lightly beat the egg. Add the soy milk, and vegetable oil and mix.
• Add the pumpkin to the egg mixture and combine thoroughly.
• Gently pour the pumpkin mixture into the dry ingredients and mix until just combined, making sure not to over mix.
• Evenly distribute the batter between the 12 muffin cups. Add a few pepitas to the top of the batter, if desired.
• Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Place muffin pan on a wire cooling rack and let sit for a few minutes before removing from the pan.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 155mg | Potassium: 172mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

This post was originally updated on September 12, 2019. It has been updated on August 30, 2024.

The post Pumpkin Muffins appeared first on 365 Days of Baking.

The best scones are fruit scones. It’s a fact.

This fresh peach scone recipe has a soft crumb, the perfect amount of sweetness and a delicious peaches and cream flavor in every bite. 

Adding fruit to your scones is an easy way to give them more flavor and a pretty pop of color. I’ve been making Raspberry Scones every so often for a couple of years. When peaches came into season, I absolutely HAD to try creating an easy peach scone recipe. 

The good news: peaches are just as tasty in scones as raspberries, as are strawberries. I just can’t decide which one I like more! 

What ingredients do I need to make the perfect scones?

• All-Purpose flour
• Sugar
• Baking Powder
• Salt
• Cold Butter
• Cream Cheese
• A Fresh peach
• Egg
• Milk or Heavy Cream
• Turbinado Sugar, if desired

The secret to scones that stay soft even days after baking is that cream cheese. It also adds a very subtle hint of tang that gives the scones a perfect peaches and cream flavor. 

If you’re looking for the crumbly, dry scones than this peaches and cream scones recipe might not be to your liking. And that’s totally okay! 

I know lots of folks love fresh scones that are more of a dense biscuit texture. I prefer mine soft, moist and lightly sweet.

How do I make scones with fresh peaches? 

First things first: remember to pit, peel and dice your peach. You can use a white or yellow peach, but make sure the skin and pit are removed.

Once the peach is prepped, it’s time to preheat your oven and make the dough. 

Sift flour, sugar, salt, and baking powder into a large bowl.

With a pastry cutter, cut in butter and cream cheese into the dry ingredients until the mixture resembles coarse meal.

Add egg, milk and fresh fruit and mix with a fork until the dough forms a soft dough.

Roll on a lightly floured board or pat into a circle about 1/2-inch thick, adding just enough flour to keep the dough from sticking.

Cut into rounds with a 2-inch cutter; reroll and cut scraps. Gather the small pieces of dough together with a bench scraper forming into another circle, but don’t knead TOO much!

For these scones, I used my 2-inch biscuit cutter, but I’ve also made scones where I’ve formed the dough into a circle and sliced them with a sharp knife before baking. You could make these peach scones that way instead, if you prefer.

Once the scone dough is sliced, you can even sprinkle the tops of the scones with a little bit of turbinado sugar. Then place the unbaked scones on a baking sheet covered with a piece of parchment paper about 2 inches apart. Baking time is about 12 minutes or until lightly golden brown.

Transfer to a wire rack and allow to cool for 1-2 minutes before serving them warm, but cooled scones are just as delicious, too!

See the recipe card below for a complete list of ingredient amounts and directions.

Breakfast Recipes 

I don’t know if it’s true that breakfast is the most important meal of the day, but if it is then I’ve been living life right. 

Starting my day with a delicious breakfast, whether it’s a simple slice of homemade English Muffin Bread or hearty helping of this Mexican Breakfast Casserole, makes me feel ready to accomplish whatever tasks await. 

No one ever regretted having a few freshly baked scones on hand to grab on a busy morning. It’s so easy to make scones in different flavors based on what fruits you have in stock, too. 

You’ll love these Mixed Berry Scones any morning of the week. When fall blows in, my household is all about the warming flavors of these  Apple Cinnamon Scones. In the spring, I always try to make Lemon Poppy Seed Scones at least once. 

Do you like your breakfast sweet or savory? If I have my choice, I like a combination of both, especially for a leisurely weekend meal. 

You can’t go wrong when brunch (or breakfast) includes a Denver Scrambled Breakfast Braid  and a batch of cinnamon sugar French Breakfast Puffs on the side! 

Peach Recipes

I prefer to bake with fresh, ripe peaches whenever possible. They add so much juicy flavor to scones, muffins, tarts and all kinds of baked goods.

The diced peaches in these tender scones are also delicious baked into a batch of Peach Streusel Muffins. Muffins are such a quick and easy option when you’re craving a freshly baked breakfast treat. 

If you love all things peaches and cream, make sure to try my Peaches and Cream French Toast recipe next. They’re the perfect solution when you have a house guest and don’t want to spend time over the oven.
For dessert, this Peaches and Cream Pie, Peaches and Cream Dream Bars, and this copycat Frosted Peach Lemonade will have you set for peach season this summer.
These Cinnamon Peach Pancakes are another favorite, especially with extra fresh peach slices on top!

Since peaches and blueberries are often in season at the same time, I put them together in an easy Peach Blueberry Galette for dessert. Isn’t summer produce the best?! I certainly think it’s about time I put a peach pie here on the blog, too!

You can even incorporate ripe sweet peaches into your main course with dishes like Grilled Tilapia with Strawberry Peach Salsa. Incredible.

With a cup of coffee, tea or all on their own, this easy Peach Scones recipe is the perfect way to enjoy fresh, juicy peaches any time of year!

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Peach Scones

This easy Peach Scones recipe is a great way to start your day, especially during peach season! A fresh peach, cream cheese, and simple ingredients make the best homemade scones for tea time or anytime!

Course Breakfast

Cuisine American

Keyword Peach Scones

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 scones

Calories 122kcal

Author Lynne Feifer

Equipment

• measuring cups
• measuring spoons
• 2-inch round cookie cutter
• Baking Sheet
• Large Mixing Bowl

Ingredients

• 1 ¾ cups sifted all-purpose flour
• ¼ cup sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter chilled
• 2 ounces cream cheese chilled
• ½ cup diced fresh peach pieces 1 peach
• 1 large egg lightly beaten
• 2 tablespoons milk
• 2 tablespoons turbinado sugar / raw sugar for sprinkling on top, if desired

Instructions

• Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
• Sift flour, sugar, salt, and baking powder into a large bowl.
• Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
• Add egg, milk and chopped peaches. Mix with a fork until everything comes together to form a soft dough.
• Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
• Cut into rounds with a 2-inch cookie or biscuit cutter, and sprinkle with a little bit of turbinado sugar, if desired.
• Place onto prepared baking sheet, about an inch apart and bake for 12 minutes or until lightly golden.
• Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.

Nutrition

Serving: 1g | Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 61mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg

This post was originally published on August 3, 2022. It has been updated with pictures on July 22, 2024.

The post Peach Scones appeared first on 365 Days of Baking.

Whether you pair it with eggs or waffles or enjoy it on its own, sweet and spicy bacon is a simple yet delicious way to elevate any meal. Crumble it up and add it to salads or even top deviled eggs with it, too! You’ll love taking salty bacon, sprinkling it with some brown sugar, and adding some spicy Ranch dressing mix for an unexpected kick.

So, why settle for plain old bacon when you can spice things up with this irresistible treat?

Why Sweet and Spicy Bacon is a Delicious Twist on a Classic

I’m never going to turn down good ol’ simple bacon if you offer it to me. But it’s fun to mix it up once in a while. Eat it alone, use it crumbled over salads, and just imagine how great your next BLT (bacon, lettuce, and tomato sandwich) will be with THIS kind of bacon on it!!! Don’t tell anyone, just make it for them and watch their eyes light up after that first bite!

Ingredients for Sweet and Spicy Ranch Bacon

You can make this simple recipe with just a few easy ingredients:

• 1 pound of bacon (regular or thick-cut bacon)
• 1/3 cup packed light brown sugar
• 2 tablespoons (1 1-ounce packet) of ranch dressing mix
• 1/4 teaspoon cayenne pepper

Now, you can add some other things in there if you want to (we’ll get to some ideas later), but the beauty of this recipe is its simplicity!

How to make Sweet and Spicy Bacon

Making this easy ranch bacon at home is easy!

1. Line two baking sheets with aluminum foil and then place a piece of parchment paper on top of each.
   • You might also try placing a wire rack on the sheet pan to help the bacon cook evenly.
2. Place bacon slices onto prepared sheets in a single layer.
3. Alternate sprinkling the bacon with brown sugar and dressing mix.
4. Place the prepared baking sheet into a cold oven and set the temperature to 400 degrees F.
5. Bake for 8 minutes, rotate pans, and bake an additional 12-17 minutes (or longer for thick cut bacon slices).
   • The total time depends on how you like your bacon. If you prefer chewy bacon, pull it out sooner. I love crispy bacon, so I let it cook longer.
6. Be sure to check at the total 10-minute mark as oven temps. vary and you do not want the bacon strips to burn.
7. Remove the bacon from the oven. Let it cool for a few minutes, then move to a cooling rack or plate lined with paper towels before serving. 

Variations on Sweet and Spicy Bacon Recipes

There are many variations of sweet and spicy bacon recipes that you can try. Some people like to add honey or maple syrup to their sweet and spicy bacon mixture for an even sweeter flavor.

Others like to use different types of spices, like black pepper, chili powder, or cayenne, to add an extra spicy flavor. You can also experiment with different spices and seasonings to create your own unique flavor profile.

Can I make sweet and spicy bacon in the microwave?

While it is possible to make regular bacon in the microwave, I don’t recommend it for making sweet and spicy bacon. The microwave won’t allow the bacon to crisp up properly and may result in a soggy texture.

Can I use turkey bacon?

Yes, you can make spicy brown sugar bacon with turkey bacon. However, keep in mind that turkey bacon has a different texture and flavor than traditional pork bacon, so the end result may be slightly different.

Can I make this bacon recipe ahead of time?

Yes, you can make this easy recipe ahead of time. Let the bacon cool to room temperature, then store it in the refrigerator in an airtight container for up to a week. To reheat, simply place the bacon in the oven or microwave until it is heated through.

This is how you should store any leftovers, as well. We never have bacon leftovers in our house, though!

Bacon, Bacon, and More Bacon

• Try my Pecan Candied Bacon recipe.
• Another fun twist is this Cajun Candied Bacon.
• Bacon is the perfect ingredient for Bacon Pancakes, Bacon Caramel Apple Crisp, or Bacon and Tortellini Zuppa Toscana!

Check out these bacon recipes from my blogging friends too!

• Oven Baked Candied Whiskey Bacon from The Cookie Rookie
• Maple Candied Bacon from Closet Cooking
• Chocolate Covered Bacon from Raining Hot Coupons
• Elvis Bacon Bites from Bread, Booze, Bacon
• Maple and Coffee-Glazed Bacon from The Worktop

Sweet and spicy bacon is a delicious twist on a classic breakfast food that is sure to satisfy your cravings. Whether you enjoy it on its own or pair it with other breakfast foods like eggs and waffles, sweet and spicy bacon is a great addition to any meal. So go ahead and indulge in this irresistible treat – your taste buds will thank you!

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Sweet and Spicy Ranch Bacon

Add excitement to breakfast or brunch with Sweet and Spicy Bacon! This mouthwatering twist on a classic breakfast staple is a flavor party in your mouth with the perfect blend of sweetness and heat.

Course Breakfast

Cuisine American

Keyword Sweet and Spicy Bacon

Prep Time 10 minutes minutes

Cook Time 27 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings

Calories 564kcal

Author Lynne Feifer

Ingredients

• 1 lb. bacon
• ⅓ cup packed light brown sugar
• 2 tablespoons ranch dressing mix 1 1-ounce packet contains 3 tablespoons, so feel free to use the whole package if you'd like.
• ¼ teaspoon cayenne pepper use more or less according to taste

Instructions

• Line two baking sheets with tinfoil and then place a piece of parchment on top of each.
• Place bacon onto prepared sheets in a single layer.
• In a small bowl, whisk together the ranch seasoning mix and cayenne pepper.
• Alternately sprinkle bacon with the brown sugar and seasoning mix.
• Place sheets into cold oven and set temperature to 400 degrees F.
• Bake for 8 minutes, rotate pans and bake until bacon has reached desired doneness, about an additional 12-17 minutes (or longer for thicker slices).
• Be sure to check at the 10 minute mark to gauge how much longer it may need to be baked as oven temperatures vary. Continue to check every few minutes until desired doneness. watch carefully towards the end because it can go from perfect to burnt very quickly.

Nutrition

Serving: 1serving | Calories: 564kcal | Carbohydrates: 24g | Protein: 14g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1318mg | Potassium: 251mg | Fiber: 0.04g | Sugar: 18g | Vitamin A: 94IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

This post was originally published on December 30, 2016. It has been updated in format and with pictures on April 10, 2024.

The post Sweet and Spicy Bacon appeared first on 365 Days of Baking.

This yummy strawberry sauce is so easy to make and versatile. Pour it over freshly made buttermilk pancakes or spread some on top of your yogurt and add granola for a delicious snack. Serve it with cheesecake for an extra decadent dessert or use it in strawberry shortcake!

There are endless ways you can use this tasty strawberry sauce! It’s the perfect topping for just about any of your favorite desserts.
Or you can just eat it with a spoon. I won’t judge.

This sauce is a must when I make Cheese Blintzes. It’s just a given that when Mom makes the cheese blintzes, this strawberry sauce will be going on top. No ifs, ands or buts!! If by chance there happens to be any left, we usually put it on top of our ice cream. I especially like it on top of my coffee ice cream. YUM!

It’s so super easy and simple. Just remember to watch the pan as it boils as it can tend to boil up and quite possibly over, and I would hate for you to have to clean that mess up.

Homemade Strawberry Sauce Ingredients

You only need three simple things to make this strawberry topping:

• Frozen strawberries (16 ounces), thawed
• Granulated sugar
• Water

If you want, you can add a little lemon juice or zest to enhance the flavor.

How to make 3 Ingredient Strawberry Sauce

This delicious strawberry sauce could not be easier to make! Here’s how to do it:

1. First, combine the strawberries, sugar, and water in a medium saucepan. Heat over medium-high until the sugar water begins to boil.
2. Reduce to medium-low heat and simmer for 15 minutes, stirring occasionally with a wooden spoon or silicone spatula.
3. About halfway through the cooking time, use a potato masher to mash the strawberries. Alternatively,   you could smash the thawed strawberries up a bit before placing them in the pan.
4. Once the strawberries have cooked down, remove the sauce from heat and transfer to a serving bowl. You can serve this strawberry sauce warm or cold.

For a ingredient amounts and complete instructions, please refer to the recipe card below.

​More Serving Suggestions

• ​Serve it over angel food cake with fresh berries.
• Slice up some pound cake, pour the sauce on top, and add whipped cream.
• Mix it into whipped cream or frosting for a strawberry flavor.

How to store Strawberry Sauce

This 3 Ingredient Strawberry Sauce will stay fresh in the fridge for up to a week when stored properly in an airtight container. Let it cool completely, then transfer it to the container before placing it in the fridge.

FAQs

Can I use fresh strawberries instead of frozen ones?

Yes, you absolutely can use fresh strawberries. I definitely recommend this during strawberry season when they are a bit more affordable. Wash them and remove the stems before using them for this 3 Ingredient Strawberry Sauce.

How do I make a thicker sauce?

If you want more of a thick sauce, you can add a cornstarch slurry to the sauce as it simmers. 

What if I want a more smooth sauce?

You can put it in a blender or use an immersion blender to blend out any chunks in your sauce.

Can I make the sauce ahead of time?

Strawberry sauce can be made up to two days in advance for the best results. Keep it covered tightly in the fridge until you are ready to serve it.

Can I double the recipe?

Yes, if you are feeding a crowd, this strawberry recipe doubles easily. I also like to use half now and freeze the other half for later!

How do you freeze Strawberry Sauce?

This sauce is a great recipe to freeze! Let it cool to room temperature, then place it in an airtight container and place it in the freezer. It will keep for up to 3 months.

To use, thaw overnight in the refrigerator or for a few hours on the counter.

More Easy Sauces You Should Make

I love Homemade Cranberry Sauce for breakfast items or in my holiday cooking!

Pasta is better with homemade sauces like my Roasted Garlic Alfredo Sauce or my Meat Sauce. It makes the best lasagna!

If you love Greek food, you have to try this Tzatziki Sauce! It’s so good with the Turkey Gyro Pockets in that recipe too.

Homemade Pizza is so good and saves money on delivery! Try my Homemade Pizza Sauce for your own pizza or with some savory appetizers like this Pepperoni Bread.

Strawberry Recipes

Enjoy the summery taste of strawberries all year round with these strawberry recipes:

• Roasted Strawberries are amazing, and this Roasted Strawberry Ice Cream is even better!
• Strawberry Banana Bread is a nice twist on an old classic quick bread recipe.
• Dream Bars are some of my most popular recipes, and these Strawberry Cheesecake Dream Bars are a fan favorite! They are so rich and creamy, I love them!
• If you love a good mojito, you have to try this recipe for Strawberry Mojitos! So good!
• Strawberry Nutella Crepes are one of my favorite breakfast treats.
• If you need a break from all the baked goods, use strawberries in your Strawberry Spinach Salad (and make sure to make this homemade Poppy Seed dressing in the recipe too!)

What is your favorite way to eat strawberries?

When I was doing my original 365, I used to rate everything I make on a scale of 1 -4 with 4 being the best. This 3 Ingredient Strawberry Sauce earns 4 rolling pins again and again and again.

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3 Ingredient Strawberry Sauce

Make this easy 3 Ingredient Strawberry Sauce in just about fifteen minutes for a simple, sweet topping full of fresh strawberry flavor for ice cream, crepes, pancakes, french toast, and more!

Course Condiment

Cuisine American

Keyword 3 Ingredient Strawberry Sauce

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 16 servings

Calories 33kcal

Author Lynne Feifer

Ingredients

• 16 ounces frozen strawberries thawed
• ½ cup granulated sugar
• ½ cup water

Instructions

• In a medium saucepan, combine the strawberries, sugar and water.
• Heat on medium high until boiling.
• Reduce heat to medium low and simmer for 15 minutes stirring occasionally. Do not cover the pan.
• About halfway through, use a potato masher to mash the strawberries or before putting the thawed strawberries into the pan, smash them gently in the bag with your hands.
• Can be served warm or cold.

Notes

• Can be refrigerated for up to a week in a closed container.
• This recipe makes 2 cups, and nutritional information has been calculated using 2 tablespoons per serving. 

Nutrition

Serving: 1serving | Calories: 33kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 5mg | Iron: 0.1mg

This post was originally published May 5, 2015. It has been updated in format and with pictures on March 29, 2024.

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Bananas and chocolate make such a delicious duo. If you like this Double Chocolate Banana Bread, you’re going to adore today’s banana chocolate chip scone recipe!

You’ll love how easy these scones are to make — and how incredible they make your kitchen smell.

Today’s banana chocolate scones combine the best parts of some of my favorite baked goods. I love banana bread, and scones are so light and delicious! This recipe takes the sweet flavor and aroma of good banana bread and bakes it into scones. Add a handful of chocolate and you have pure breakfast perfection!

Any day that starts with a freshly baked scone has got to be good, right?

This scone recipe addresses a common complaint I have about scones. Too many homemade scones get dry and crumbly within a few hours of baking. I know some people like that more biscuit-like crumb.

I prefer my scones more on the soft side, somewhere between a biscuit and a muffin. The banana in these scones, along with a little homemade buttermilk, means they stay moist and tender longer. Even a day or two after baking, the banana chocolate scones tasted soft, flavorful, and delicious.

What do I need?

This recipe includes familiar baking ingredients plus a few less common ones:

• Flour
• Baking powder
• Cinnamon
• Kosher salt – Or use any coarse salt.
• Nutmeg
• Ripe Bananas – Peel and mash them in a separate bowl first.
• Butter – Cold butter is best to give the scones a flaky, biscuity texture.
• Egg
• Honey
• Buttermilk – Like all of my favorite scone recipes, these Banana Chocolate Scones are made with buttermilk — or homemade soured milk. The curdled milk helps the scones rise just right and also ensures a softer, moister scone.
• Mini semi-sweet chocolate chips (or use dark chocolate for an extra-rich flavor)

See the recipe card below for exact amounts. 

How to Make Banana Chocolate Chip Scones

STEP 1. Make homemade buttermilk.

Whisk a teaspoon of vinegar into ⅓ cup of milk. Let sit for 15 minutes or so until it looks curdled and a little bubbly. You can use any kind of milk to make buttermilk. I usually use 2% because that’s what I have on hand.

STEP 2. Make the dough

Combine flour, baking powder, cinnamon, salt, and nutmeg in a large mixing bowl. Use a pastry blender to “cut” the butter into the flour mixture until it become coarse. Add the egg, buttermilk, honey, mashed banana, and mini chocolate chips to the dry ingredients with a rubber spatula or wooden spoon. Mix until everything comes together in a thick dough.

STEP 3. Cut the scones.

Now, it’s time to cut the scones into the classic wedge shape!

Lay out the dough on a clean, floured surface. Divide the dough in half and pat each into a circle approximately 5 inches in diameter.

Using a sharp knife, cut the dough into 6 wedges and transfer the entire round disk of dough to a large baking sheet lined with parchment paper. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be a bit more moist than is typical of many scones. 

Bake for 20 – 25 minutes in an oven preheated to 400 F. They are done baking when the tops of the scones are lightly golden brown and firm. Transfer to a wire rack and let cool completely before serving. 

Recipe Tips and Tricks for Perfect Scones

• These taste sweet and delicious all on their own. But they’re also AMAZING with a pat of warm butter spread on top.
• If you happen to have buttermilk on hand, go ahead and skip the step of making soured milk and use buttermilk instead.
• For ideal sweetness, moisture, and rich banana flavor, make sure your bananas are very ripe. Overripe bananas work great here too!
• Keep the scones close together (touching or almost touching) while baking. This helps the scones turn out extra moist! 
• Banana Chocolate Scones will keep well for a couple of days stored in a covered container, but I think they’re best served fresh the same day. 

Can you freeze scones? 

All scones freeze well, and these banana scones freeze beautifully. Store in airtight containers or freezer bags to prevent unwanted freezer burn. Thaw to room temperature (or defrost in the microwave) before serving. 

 Bake up a batch of banana chocolate scones on the weekend and pop them in the freezer for easy on-the-go breakfasts or snacks throughout the week. No one will be sad to have a supply of homemade scones in the freezer! 

Scone Recipes

If you like fruit in your scones, make sure you also add Apple Cinnamon Scones with Maple Glaze and Peach Scones to your list. 

My Blood Orange Marmalade Scones taste incredible with a cup of strong black tea. You’ll love these Lemon Poppy Seed Scones too. Lately, I’ve been into the tangy flavor that cream cheese adds to baked goods like muffins and scones alike. These Raspberry Cream Cheese Scones and Blueberry Cream Cheese Scones are two tasty examples! I’ve even got a yummy Cream Cheese Pumpkin Bread.

More Banana Chocolate Recipes

If you’ve been reading here for a while you may have noticed I have kind of a thing for chocolate and banana. Separately, they’re wonderful. No one will turn down an Easy Chocolate Bear Claw or a Banana Oat Bran Peanut Butter Chip Muffin.

But when you put bananas and chocolate together? They’re simply magical. 

From a loaf of Double Chocolate Banana Bread to a slice of Banana Chocolate Chip Bundt Cake, I love it all. After you make these scones, you also need to try these Chocolate Banana Muffins. 

Maybe the only thing that can improve the banana + chocolate combo is the addition of peanut butter! This Peanut Butter Chocolate Chip Banana Bread is to die for. 

But for today, I’ll be saving all of my love for the batch of warm banana chocolate scones that just came out of my oven. I can’t wait for you to try these!

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Banana Chocolate Scones

Banana Chocolate Scones are soft, moist, and full of chocolate chips! Sweetened with honey and lightly spiced, these easy banana scones pair perfectly with your morning coffee or afternoon cup of tea.

Course Breakfast

Cuisine American

Keyword Banana Chocolate Scones

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 237kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
• ¼ teaspoon nutmeg
• 5 tablespoons cold unsalted butter
• 2 ripe bananas mashed
• 1 large egg
• 1 tablespoon honey
• ⅓ cup buttermilk directions in notes for homemade
• ¾ cup mini semi-sweet chocolate chips

Instructions

• Place a rack into the center of the oven and preheat to 400 degrees F.
• In a large mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
• Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
• In a small mixing bowl, whisk the egg.
• Add the honey, buttermilk and bananas and mix.
• Pour the mixture into the dry ingredients along with the mini chocolate chips, and stir until it just comes together. Then, using a rubber spatula, gently knead, folding the dough together about 8 times.
• Divide the dough in half and pat each into a circle approximately 5 inches in diameter on a lightly floured piece of parchment. Cut the dough into 6 wedges and transfer the sheet of parchment with the dough to a baking sheet. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be bit more moist than is typical.
• Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack to cool completely.

Notes

• Measure 1/3 cup milk into a measuring cup. Pour 1 teaspoon white vinegar into the milk. Mix and allow to sit for 15 minutes. Use as directed.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 64mg | Potassium: 295mg | Fiber: 2g | Sugar: 10g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg

This post was originally published May 10, 2015. It has been updated in format and with pictures on January 15, 2024.

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HAPPY FALL, Y’ALL!
It’s finally here; the cooler weather, changing leaves, crisp breezes and tastes of the season.

Have you been inundated with pumpkin recipes? I’ve been seeing them ALL. OVER. the interweb. My blogger friends have been sharing them left and right and I have to say that I’ve shared a few as well. I’m here to give you one more today. Pumpkin Spice French Toast Bake! 

And can I be honest with you? Shhh…, don’t tell anyone. I really don’t like pumpkin.
Seriously. 

This might lose me big fall food blogging points but it’s just not my favorite. I don’t especially look forward to the onslaught of pumpkin flavored everything from September to January every year. 

Ok, well, it’s not like I can’t stand it, like shrimp or lobster.

I’ll eat something made with pumpkin, like my No Bake Pumpkin Dream Bars, and I especially like munching on pumpkin seeds, but it’s not one of the Fall flavors that I’m absolutely in love with. I really could take it or leave it.

You won’t see me eating a pumpkin pie at Thanksgiving. If anything, I’ll choose maybe the thinnest of all slices because it’s tradition and I feel like I have to have it, but I will ALWAYS go for this Apple Cream Pie before I opt for any Thanksgiving dessert.

I know how much people love their pumpkin spice lattes this time of year, so why not save some money and spice up your coffee at home with this homemade Pumpkin Spice Coffee Creamer?

But because I know there are plenty of pumpkin lovers out there, I made this easy pumpkin spice French toast, and it really did smell amazing as it baked. If you’ve read here for very long you know I enjoy a good french toast recipe any time of year. 

What do I need to make this pumpkin French toast casserole?

• Your favorite kind of bread
• Cream cheese – room temperature
• Pumpkin purée NOT pumpkin pie filling
• Granulated sugar (white sugar)
• Homemade Pumpkin Spice
• Eggs
• Whole milk 
• Heavy cream
• Pure vanilla extract

Streusel Topping (can be used for any French toast casserole recipe, too!)

• All-Purpose flour
• Light brown sugar
• Cinnamon
• Nutmeg
• Salt
• Unsalted butter – chilled
• Pecan pieces

How do I make this Pumpkin French Toast?

1. Place the bread cubes into a large bowl.
2. Mix the cream cheese and pumpkin together in a mixing bowl. Add the sugar and pumpkin spice, and combine. Add the eggs, two at a time, and mix well.
3. In a large measuring cup, whisk together the milk, heavy cream and vanilla. Gently pour into the mixing bowl while on low, scraping the sides of the bowl as needed.
4. Pour the wet ingredients over the bread cubes and mix until completely covered. Put everything into the prepared baking dish, wrap tightly with plastic wrap, and refrigerate overnight.
5. To make the crumb topping, mix the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Using a pastry cutter or two knives, cut the cold butter into the dry ingredients until it resembles coarse meal. Mix in the pecan pieces.
6. Place topping into a Ziploc bag or airtight container and refrigerate overnight. This can also be made in the morning before placing the casserole dish into the oven.
7. When ready to bake, heat the oven to 350°F, and sprinkle the streusel topping evenly over the breakfast casserole.
8. Bake uncovered for 60-65 minutes.
9. Serve with maple syrup, and or dollops of fresh whipped cream and a sprinkling of some pumpkin pie spice.

Is a 9 X 13-inch dish the same as a 13 X 9-inch dish?

Absolutely it is!
They’re both the same exact size, but just different ways of referring to the same baking pan.
I highly recommend using a 9 X 13-inch baking dish for this recipe as well as for all of my other baked French toasts because it really is the perfect size.

Tips for making this pumpkin baked French toast casserole –

• I think the best bread to use is either a loaf of French bread, Challah bread, brioche bread or Italian bread.
• You want to make sure that it’s stale bread as opposed to fresh bread. Even day-old bread is better than fresh because a dry bread will absorb the pumpkin custard better.
• I find it easiest to cut the bread into 1-inch cubes. Alternatively, you can enlist the kids to help and have them rip the bread into pieces.

Pumpkin Recipes

I used my Homemade Pumpkin Spice to make this recipe. 

With the amount of pumpkin spice recipes around this rime of year, I find it’s so much better having a jar of the homemade stuff on hand. It’s convenient AND I know exactly what’s in it!

While I’m not the biggest enthusiast about pumpkin flavor itself, I do enjoy the spices that go INTO pumpkin pie. All that nutmeg and cinnamon smells like autumn to me. 

Okay, okay, I might not be the world’s biggest pumpkin fan but I bake for pumpkin lovers all the time! Over the years I’ve found dozens of desserts and baked goods that the pumpkin people I love heartily recommend. 

Dairy-Free Pumpkin Muffins have been one of my most popular muffins since I first posted them. They’re full of pumpkin flavor, fall spices and, best of all, dairy free so that my non-dairy friends can enjoy them too! 

In my opinion, chocolate and pumpkin is a highly underrated flavor combo. I enjoy them together in Chocolate Chunk Pumpkin Bread and Pumpkin Chocolate Chunk Cake.

Chai Spiced Pumpkin Cake might be the ultimate fall cake, especially if you like spice! 

For fun party ready desserts, check out Pumpkin Spice Meringue Pumpkins and my always popular No-Bake Pumpkin Nutella Cheesecake.

Breakfast Casseroles and French Toast Recipes

My daughter and I both agreed that this baked french toast recipe is ideal for a fall or winter brunch or breakfast, especially when you have guests visiting for the holidays. 

You can assemble the pumpkin french toast bake at night then just pop it in the oven the next morning and have a homemade breakfast that every pumpkin lover will go nuts over! 

I can never have enough overnight french toast casserole recipes. After you try this pumpkin french toast, also be sure to give Almond Berry French Toast Casserole and this Baked Blueberry Cream Cheese French Toast recipe a try. 

If you like peaches, you’ll love this Easy Peaches and Cream French Toast Bake Recipe. You can even substitute fresh peaches for canned so you can enjoy it all year long.

And who says you can’t have chocolate for breakfast? Certainly not me! My whole family loves this simple Chocolate Croissant Baked French Toast Recipe. It’s a keeper for sure, and has become a Christmas morning favorite! You could even serve it as a dessert with a scoop of vanilla ice cream on top and call it bread pudding.

This Mexican Breakfast Casserole is a delicious first meal of the day and a huge hit with everyone who loves a hearty, savory breakfast. With tortillas, chorizo, cheese, an egg mixture, and more, it’s another easy way to feed a hungry crowd. And the best part? It’s another great breakfast you make ahead of time!

This easy breakfast casserole with the addition of pumpkin puree, and a brown sugar pecan crumble topping is the perfect breakfast for Thanksgiving morning.

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Make Ahead Pumpkin French Toast Casserole | 365 Days of Baking

Enjoy the flavors of Fall in this easy make-ahead Pumpkin French Toast. French bread, pure pumpkin, pumpkin spice, eggs, and milk combine to make this easy breakfast treat. Sprinkle the cinnamon streusel topping on and put it into the oven the next day. It's a delicious fall french toast to warm you up on a cool, crisp morning. 

Course Breakfast

Cuisine American

Keyword Baked French Toast, Pumpkin French Toast Casserole, Pumpkin Spice Baked French Toast

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Refrigeration 8 hours hours

Total Time 9 hours hours 25 minutes minutes

Servings 10 people

Calories 652kcal

Author Lynne Feifer

Ingredients

• 1 loaf French Bread cut into 1-inch cubes
• 16 ounces cream cheese room temperature
• 15 ounces pure pumpkin “not” pie pilling
• ¾ cups granulated sugar
• 1 ½ teaspoons Homemade Pumpkin Spice
• 8 eggs
• 2 cups milk
• ½ cup heavy cream
• 2 tablespoons pure vanilla extract

Streusel Topping

• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter
• ½ cup chopped pecan pieces

Instructions

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place all of the bread cubes into a large bowl.
• In a mixing bowl, beat the cream cheese and pumpkin together until fluffy, about 5 minutes, scraping down the sides as needed.
• Beat in the sugar and homemade pumpkin spice.
• Add eggs, two at a time with the mixer on low until each is fully incorporated, again scraping the sides as needed.
• In a large measuring cup, combine the milk, heavy cream and vanilla.
• Gently pour the milk mixture into the bowl while mixing on low. Make sure everything has been mixed together well.
• Gently pour the entire egg mixture over the bread cubes and mix to thoroughly coat.
• Carefully pour everything into the prepared baking dish and spread evenly. Cover with plastic wrap and refrigerate overnight.

To make the Streusel Topping

• In a medium bowl, combine flour, brown sugar, cinnamon, nutmeg and salt. Mix thoroughly.
• Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal. Mix in the pecan pieces.
• Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.
• When ready to bake the next morning…
• Preheat oven to 350 degrees F.
• Uncover the baking dish and sprinkle the streusel mixture evenly around the top.
• Bake uncovered for 60 – 65 minutes.

Notes

If you do not have a bowl large enough for all of the bread cubes, pour half of egg/milk mixture over half of the bread cubes, gently placing those into the prepared baking dish. Then do the same with the remaining bread and wet ingredients. 

Nutrition

Serving: 1person | Calories: 652kcal | Carbohydrates: 62g | Protein: 15g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 220mg | Sodium: 520mg | Potassium: 381mg | Fiber: 3g | Sugar: 34g | Vitamin A: 7956IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 3mg

I scooped a helping of this baked french toast onto my plate, tried it, took two bites and put the plate down.
I was done.
My daughter ate some at the same time and said she really liked it. I said I thought it was just blah and wasn’t blog worthy.
She said that it was for sure worthy of a post on the blog. 

“You don’t like it because you’re not a pumpkin lover. There are people out there who are nuts for pumpkin and would really like this.”
So, I hope my daughter is right and I hope you’re one of those pumpkin loving people. 🙂

This recipe has been edited in format and with pictures on 10/7/22. It was originally published 9/23/16.
And the first time I made it, someone wanted in on the action as you can see below.

The post Easy Pumpkin French Toast Casserole appeared first on 365 Days of Baking.

Need a delicious breakfast that’s easy to prepare and guaranteed to impress? Fresh blueberry waffles are the answer. 

Bursting with the addition of juicy blueberries, these fluffy waffles are the perfect way to start a lazy weekend. Roll out of bed, put on a pot of coffee and get cooking to have a stack of thick homemade waffles on the table in just 25 minutes. 

Breakfast waffles aren’t difficult to make. But not all recipes are created equal! With the wrong proportions of just simple ingredients, you can end up with waffles that stick to the iron, cook unevenly or fall apart. 

That’s not going to happen today. This classic waffle recipe was expertly crafted to ensure waffle success every time. The waffles are crisp and golden brown on the outside with soft, fluffy insides filled with sweet blueberries. 

In today’s post, I’ll take you step-by-step through my method for making blueberry waffles from scratch so you can whip up a batch of your own, especially if it’s your first time making them. Whether you’re a seasoned home cook or a beginner in the kitchen, these waffles are sure to become a family favorite. 

Ingredient List for This Blueberry Waffles Recipe

To make blueberry waffles from scratch, you will need:

• All-Purpose Flour
• Brown Sugar
• Milk
• Butter
• Lemon Juice
• Vanilla Extract
• Blueberries 

Unlike some waffles I’ve tasted, these are buttermilk blueberry waffles are moist and sweet enough to enjoy just as they are. But why not take them over the top and pile on some amazing toppings? 

Here are the toppings I used:

• Maple syrup or even some blueberry syrup would be delicious!
• Powdered Sugar
• Pat of Butter
• Extra Blueberries! You can never have too many blueberries on your waffles, as far as I’m concerned. 
• Additional Fresh Fruit

You’re welcome to add any toppings you like to your blueberry waffles. Fresh Vanilla Bean Whipped Cream would taste heavenly here, as would my homemade Cool Whip [aka stabilized whipped cream], and some fresh lemon zest 

If you want to serve these for dessert, you could even scoop some vanilla ice cream on top! Drizzle on some of this  Strawberry Sauce and you’ve got the ultimate waffle dessert for berry lovers. 

But first, let’s make some waffles! 

How to Make the Best Blueberry Waffles

Start by preheating your waffle iron. It needs to be nice and hot by the time you add the batter. 

While it’s heating up, mix together your batter. Combine the dry ingredients (sans blueberries) in a large bowl. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Stir the mixture together until well combined, then gently fold in the blueberries.

Spray your waffle maker with cooking spray , then grab about ⅔ cup of your thick waffle batter and add it to your preheated waffle maker to cook. Once done (usually 4-5 minutes), take out your waffle using silicone tongs if necessary. Repeat these two steps until all batter is gone. Allow your waffles to cool slightly, then add toppings and dig in! 

Complete list of ingredients and detailed instructions are in the recipe card below.

What’s the best waffle iron?

These days you can find waffle irons in just about every size and shape imaginable. I kept it simple and used a classic 6-inch round waffle maker for these blueberry waffles. 

The recipe will also work in a square waffle iron or a Belgian waffle iron. The larger the iron, the  more batter you will need and the longer the waffles will take to cook. 

Fresh vs. frozen blueberries in waffles

  Both frozen and fresh blueberries have been tested with this recipe and there is no difference in taste. Go ahead and use whatever you have on hand! In the summer time when ripe plump blueberries are in abundance, I love adding them to my homemade waffles. When the fresh version is pricey or hard to come by off season, I use a pack of frozen berries instead. Both ways are delicious. Just one more reason this recipe is amazing! 

How to tell when waffles are done?

Your waffles are done when they fluff up and slide easily out of the waffle iron. I like my blueberry waffles lightly golden on the outsides and fluffy on the insides. Each 6 inch round waffle takes about 4 minutes to cook to fluffy, golden brown perfection. If you like your waffles a little browner and crispier, leave them in for closer to 5 minutes.

The exact cooking time will vary depending on your waffle maker size and temperature. 

How to Keep Waffles from Sticking

We’ve all experienced the disappointment of waffles that stick to the grid of the iron, resulting in a goopy mess. While even the most seasoned waffle-makers make mistakes from time to time, here are some tried and true tips for waffle success: 

• Use non-stick spray — and plenty of it! Spray your iron well right before adding the batter. You can also use cooking oil or melted butter, but that sometimes ends up making the waffles greasy on the outside. With cooking spray, it’s easier to create a thin layer that evenly covers the whole iron grid. 
• Measure ingredients accurately. You need the right ratio of liquids to solids to fats, just like in baking. If you’re sloppy with your measurements, your ratios could be off and the batter may be more likely to stick. You don’t need to break out the kitchen scale (unless you want to!) but do use measuring cups and spoons instead of trying to “eye ball” it here. 
• Full incorporate the blueberries into the batter. When the blueberries are resting on top of the batter, they’re more likely to release their sticky juices into the iron. That’s why I fully fold my berries into the batter instead of just dropping them on top. 

Best Homemade Waffle Recipes

 If you like waffles with fruity flavors, you’ll love my Dairy-Free Lemon Poppy Seed Waffles just as much. They’re made with no butter but just as fluffy, moist and flavorful as a good waffle should be! 

 If you have a little extra time, try using today’s waffles as they base for these Baked Blueberry Waffles! It’s a breakfast casserole made with layers of homemade buttermilk waffles, blueberries and a rich maple-brown sugar sauce. My family loves this Baked Strawberry Waffles version too. 

Ways to Use Blueberries

Got an abundance of blueberries to use up? That’s MY kind of problem! I tend to buy an almost unreasonable amount of fresh blueberries when they’re on sale. Then I freeze them for all my cooking and baking throughout the year. 

This No-Bake Blueberry Pie makes a great dessert for summer because you don’t need to turn on the oven! My Blueberry Almond Dream Bars are another no bake dessert option full of refreshing berry sweetness. 

If you love sweet and tangy baked goods, my Blueberry Lemon Bread Recipe is for you. Bright, zesty lemon offers an ideal complement to the juicy blueberries in every bite. Need something a bit more decadent? Try my Blueberry Lemon Cheesecake Bars!

When in doubt, you can always make a stack of  Buttermilk Pancakes and top them with as many fresh blueberries as you can fit on your plate! These Lemon Blueberry Cottage Cheese Pancakes are another great and easy breakfast idea with fresh blueberries. 

With all of these easy, crowd pleasing blueberry recipes on the site, you’ll never run out of ideas! 

• Blueberry Cream Cheese Scones
• Skillet Blueberry Crisp
• Blueberry Banana Smoothie Bowl
• Blueberry Cornmeal Muffins
• Baked Blueberry Oatmeal
• Baked Blueberry Cream Cheese French Toast
• Blueberry Bagel Breakfast Bake Recipe
• Blueberry Ginger Galette
• Easy Blueberry Crumb Cake Recipe
• Eggless Blueberry Coriander Bundt Cake
• Blueberry Banana Bread Recipe

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Blueberry Waffles bring together two of my favorite categories of food: breakfast and blueberries. Fluffy, moist and easy to make, this is a breakfast that the whole family will get out of bed for! 

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Blueberry Waffles

These blueberry waffles are bursting with fresh fruity flavors! They’re easy to make, fluffy, and thick; perfect for brunch or any day of the week!

Course Breakfast

Cuisine American

Keyword blueberry waffles

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 waffles

Calories 367kcal

Author Lynne Feifer

Equipment

• Waffle Iron
• Bowl & Spoon
• Cooking Spray (optional, but helps prevent sticking)

Ingredients

• 1 ¾ cups Flour
• ¼ cup Brown Sugar
• 1 ½ tablespoons Baking Powder
• 1 cup Milk
• 2 tablespoons Butter melted
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 cup Blueberries

Optional Toppings:

• Butter
• Blueberries
• Powdered Sugar
• Maple Syrup

Instructions

• Preheat your waffle maker.
• Mix together all dry ingredients, except for blueberries.
• Make a well in the middle of the dry ingredients and add all of the wet ingredients, then stir well.
• Spray waffles maker with cooking spray, if using. Measure about ⅔ cup of the thick waffle batter (if using a waffle iron that makes 6 inch round waffles), and add to your preheated waffle maker to cook.
• Once the waffle is fully cooked, about 4-5 minutes, carefully remove your waffle from the waffle iron, using silicone tongs if needed.
• Repeat steps 4 and 5 until all the batter has been used. Allow to cool slightly and serve with desired toppings.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 66g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 78mg | Potassium: 658mg | Fiber: 2g | Sugar: 20g | Vitamin A: 294IU | Vitamin C: 5mg | Calcium: 294mg | Iron: 3mg

The post Blueberry Waffles appeared first on 365 Days of Baking.

Okay, it’s time for the big debate. How do you like your eggs?

My whole family likes a good runny egg, which grosses me out. Give me a firmer yolk any day!

The good news is that you can bake these cheesy baked egg toast cups to whatever firmness you desire! And I love that, no matter how well done you like your eggs, you’re getting a healthy start to your day with plenty of protein and healthy fats.

Ingredients for Baked Eggs in Toast

Thank you to my very good friend, Rebecca of Foodie With Family for the inspiration for this recipe! ❤️

Gather your ingredients for this delicious breakfast recipe. You’ll need the following items:

• 4 slices of sandwich bread (I used potato bread)
• 3 tablespoons of butter, melted
• 4 large eggs
• 2 teaspoons of onion, chopped
• 1 small tomato, diced
• 1/3 cup shredded mild cheddar/jack cheese
• salt
• freshly ground black pepper
• fresh herbs, diced jalapeno, bacon, and ham are optional

Do I need special equipment to make these Baked Eggs?

You need small oven-safe bowls to bake these toast cups. I use ceramic ramekins, as they are the perfect size. You’ll also need a baking sheet to bake the eggs in the oven.

How to make Baked Eggs in Toast Cups

1. Preheat oven to 375 degrees F. Prepare 4 8oz. ramekins by spraying them with cooking spray.
   (You would also be able to use 6 oz. ramekins if you have them, I like that I can add more ingredients using the larger size.)
   Brush one side of the slices of bread with the melted butter, making sure to spread it all the way to the edges of the bread.
2. Place bread slices into the ramekins, gently pushing down so that the bread is against the sides and there is a good size opening for the egg. The bread may tear, but that’s ok–it will be in your belly in no time.
3. Crack the egg and place it into the center of the bread. Evenly divide the onion, tomato, and other favorite toppings among the ramekins.
4. Sprinkle each with salt and freshly ground pepper. Divide the cheese evenly over the top of each.
5. Place ramekins on a sheet pan lined with parchment paper and bake. The cooking time is about 15 minutes for a runny yolk, 20 minutes for medium, and 25 minutes for a hard egg yolk.

FAQ’s

Are runny yolks safe to eat?

You might not be a runny egg fan because you are afraid to eat an egg that is undercooked. Don’t worry—the USDA says undercooked (or “runny”) eggs are safe to eat as long as they are pasteurized (which store-bought eggs almost always are!)

Can I make these toast cups with only egg whites?

You can make this recipe with only egg whites, but you will lose the nutritional benefits (and delicious taste!) that come from the yolks. Separate the eggs before adding the whites to the toast, then bake as usual until the egg whites have solidified and cooked throughout.

How can I make this recipe for Baked Eggs even healthier?

There are lots of different ways to tailor this recipe to your tastes and even to your diet.

• As is, this recipe is a perfect vegetarian bite. Substitute your favorite cheese for different flavors!
• Make this gluten-free by using gluten-free bread.
• Bump up the fiber with whole grain bread for your toast.
• Make this just a bit more filling by using two eggs in each toast cup. You might need a few more minutes to cook the eggs through if you use two, so check it carefully.
• The eggs provide the protein; pair them with some fruit or berries and some avocado for healthy fats.

Can I make Baked Cheesy Eggs ahead of time and reheat them?

You can make these delicious egg cups ahead of time! You can reheat them in the microwave, but I like to use a toaster oven. Heat it to 350 degrees, then reheat your egg cups for about 10 minutes.

More fun Breakfast Ideas

Try one of these easy recipes for your next egg-y breakfast:

• Hard-boiled eggs are a perfect breakfast staple. Learn How to make Hard-boiled Eggs in the oven!
• This Bruschetta Fried Egg Avocado Toast is bursting with delicious, fresh flavors!
• Add a Mexican flair with these Loaded Huevos Rancheros.
• Mini Quiche are fun, savory breakfast bites you can eat on your way out the door!
• This Denver Scrambled Breakfast Braid is a show-stopper at brunches and family gatherings!

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Baked Eggs in Toast Cups

What better way to start off your morning than with one of these mouth-watering Baked Eggs in Toast Cups? Keep your energy up throughout the day with this tasty and healthy breakfast. Eggs for the whole family are ready in 15-30 minutes, so whip up a batch and send them out the door satisfied!

Course Breakfast

Cuisine American

Keyword Baked Eggs in Toast Cups

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 252kcal

Author Lynne Feifer

Ingredients

• 4 slices sandwich bread
• 3 tablespoons butter melted
• 4 large eggs
• 1 shallot
• 1 plum or Roma tomato diced
• ⅓ cup mild cheddar cheese shredded
• pinch salt
• freshly ground black pepper
• 1 jalapeño diced

Instructions

• Preheat oven to 375 degrees F. Prepare 4 6oz. ramekins byspraying them with cooking spray. Brush one side of the slices of bread with the melted butter, making sure to spread it all the way to the edges of the bread.  
• Place bread slices into the ramekins, gently pushing down so that the bread is against the sides and there is a good size opening for the egg. The bread may tear, but that's ok–it will be in your belly in no time.
• Crack the egg and place it into the center of the bread. Evenly divide the shallot, tomato, and jalapeño among the ramekins.
• Sprinkle each with salt and freshly ground pepper. Divide the cheese evenly over the top of each.
• Place ramekins on a sheet pan lined with parchment paper and bake. Cooking time is about 15 minutes for a runny yolk, 20 minutes for medium, and 25 minutes for a hard egg yolk.

Notes

Feel free to use your favorite cheese in place of the cheddar.

Use whole-grain bread or gluten-free bread to adjust the recipe to your dietary needs.

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 15g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 312mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 762IU | Vitamin C: 7mg | Calcium: 151mg | Iron: 2mg

This post was originally published 2/19/12, and was Day 347 of my original 365 Days of Baking. It has been updated in format and with pictures on 5/10/23.

The post Baked Eggs in Toast Cups appeared first on 365 Days of Baking.

Breakfast is my favorite meal of the day, hands down and pancakes are among my most favorite things. Especially when there’s chocolate involved.
I love eating pancakes of any size, too! Like when I go to a restaurant and they serve ones as big as my face or these mini Cereal Pancakes which are so much fun to eat because I can put a bunch on my fork at one time.

If you like chocolate for breakfast, make sure to try this Chocolate Croissant Baked French Toast too. Today’s chocolate chip pancakes aren’t quite so sweet, which is just the way I like them.

It’s a truth universally acknowledged that no kid can resist a stack of fluffy chocolate chip pancakes. But even without kids in the house, I make chocolate chip pancakes all the time. Adults deserve delicious chocolatey pancakes, too!

The concept of chocolate chip pancakes is nothing new. Take a simple pancake batter, mix in some chocolate morsels and go! Here are a few reasons this particular pancake recipe is my favorite.

• These pancakes come out super soft and FLUFFY!
• Rich, chocolatey flavor.
• Perfect chocolate to pancake ratio.
• Delicious on their own or with all kinds of toppings!
• Freezer friendly recipe.

You can cook a large batch these pancakes over the weekend and stash them in the freezer to enjoy on those busy mornings. This is a great hack for saving leftover extra pancakes, too. I hate wasting food, so learning how to freeze pancakes was a game changer.

Who’s ready to dig into a big plate of the fluffiest ever chocolate chip pancakes?!

What simple ingredients do I need?

For the pancakes themselves, you will need these pantry staples:

• Flour – I use all purpose flour for these pancakes.
• Granulated sugar – for the perfect touch of sweetness.
• Baking powder – helps the pancakes puff up as they cook
• Vegetable Oil – or substitute melted butter.
• Water – to thin the batter.
• Vanilla extract – use a good quality pure vanilla for best flavor.
• Chocolate chips – I like semi-sweet, but milk chocolate tastes great too!
• Butter or additional oil – for coating the cooking pan.

Don’t forget about your pancake toppings! You can serve these pancakes topped with a dollop of butter and your favorite toppings. Here are a few suggestions to get you started:

• Syrup: maple, strawberry or chocolate sauce
• Sliced fresh fruit: bananas, strawberries or cherries
• Powdered sugar
• Whipped cream: homemade vanilla whipped cream or chocolate whipped cream!
• Additional chocolate chips
• Melted Nutella or peanut butter

How to Make Chocolate Chip Pancakes

STEP 1: Combine your flour and dry ingredients in a large bowl. Stir in the wet ingredients, just until no visible lumps of flour remain. Then fold in the chocolate chips.

STEP 2: Heat a pan or griddle over medium-low heat. Add about a tablespoon of butter or oil — just enough to lightly coat the bottom of the pan.

STEP 3: Now ladle ⅓ of a cup batter to the hot pan. Cook pancakes until the tops begin to bubble. Use a thin, flexible spatula to flip the pancake. Cook on the second side until the bottom is golden brown, then remove the cooked pancake. Repeat this step until all the pancake batter has been cooked.

STEP 4: Serve pancakes warm with the toppings of your choice!

Tips & Tricks for Fluffy Homemade Pancakes

• Do not over stir the batter! Too much stirring activates the proteins in the flour, resulting in denser pancakes.
• Check if your pan is hot enough by adding a drop of batter to the pan. If it sizzles right away, then pan is ready!
• The chocolate chips will melt a bit onto the pan as the pancakes cook. Wipe the pan with a paper towel after cooking each pancake to keep your pancakes looking perfect, and prevent burning.
• You may need to add a bit more oil to the pan in between batches. If you notice the pancakes sticking, add more oil to the pan a teaspoon at a time.
• You can use a non stick skillet, griddle or electric griddle to make this recipe. Just be careful not to overcrowd your pan. If using a skillet, I suggest cooking only one pancake at a time.

Why do my chocolate chips burn in pancakes?

The reason chocolate chips in pancakes would potentially burn is if they come in direct contact with the pan – this could happen if the batter is too thin and the chocolate chips fall to the bottom of the batter. This recipe creates a THICK batter that keeps the chocolate mostly tucked inside, meaning the chocolate doesn’t burn.

Can I add something else to this recipe, other than chocolate chips?

Of course! Just make sure to keep any added mix-ins to 1 cup total. White chocolate morsels, dried cranberries, nuts or butterscotch chips are a few additions that would be delicious in these fluffy pancakes.

Can I freeze leftover chocolate chip pancakes?

YES, these soft pancakes freeze beautifully. The best way to freeze leftover pancakes is by placing the cooked pancakes in a single layer onto a baking sheet lined with a sheet of parchment paper. Place into the freezer until frozen solid. Once the pancakes are frozen, transfer them to freezer bags to preserve freshness.

Reheat frozen pancakes in the microwave for 30 seconds, or until they reach your preferred temperature. Do NOT reheat these homemade frozen pancakes in the toaster oven or you’re likely to burn the chocolate.

Easy Pancake Recipes

I could eat chocolate chip pancakes every weekend, but it’s nice to have variety in the mix!

Love the chocolate in today’s homemade pancake recipe? Try my Chocolate Cherry Pancakes made with maraschinos and chocolate morsels next.

These Whole Wheat Pumpkin Pancakes are hearty and satisfying, ideal for crisp fall mornings. You’ll love these Banana Peanut Butter Chip Pancakes too!

The biggest downside to making pancakes is the time it takes to cook them all individually. German Pancake (aka Dutch Baby) solves that problem — you make one giant pancake in the oven, then slice it up to serve. I make a few different variations depending on my mood, including this Lemon Poppy Seed Dutch Baby.

With all this talk about sweet pancakes, I almost forgot about one of my latest obsessions: BACON Pancakes! Absolutely incredible with a drizzle of maple syrup for a salty, savory and sweet breakfast (or breakfast for dinner).

Each bite of these Banana Pancakes will tickle your taste buds. You could even add some rich chocolate chips to these as well.

Kid Approved Breakfast Ideas

Getting kids to eat breakfast without complaint is easy with these other fun, delicious and easy to make breakfast recipes!

• Easy Pumpkin French Toast Casserole
• Baked Blueberry Oatmeal
• Breakfast Parfait Bar
• Blueberry Bagel Breakfast Bake
• MILKY WAY Breakfast Rolls
• Easy Almond Banana Overnight Oats
• Strawberry Cream Muffins
• Chocolate Banana Muffins . . . and Chocolate Chocolate Chip Muffins!
• Mexican Breakfast Casserole
• Apple Streusel Muffins
• Banana Nutella Stuffed French Toast
• Cinnamon Rolls with Vanilla Icing

I know what’s on the menu for us this weekend: soft, fluffy, rich, homemade chocolate chip pancakes. Come Saturday morning, the whole family will love this simple recipe.

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Chocolate Chip Pancakes

These pancakes are soft, fluffy, flavorful and bursting with chocolate chips! Make a batch today and freeze the leftovers for busy weekday mornings!

Course Breakfast

Cuisine American

Keyword chocolate chip pancakes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 514kcal

Author Lynne Feifer

Ingredients

• 2 ¼ cups all purpose flour
• 2 tbsps granulated sugar
• 2 tbsps baking powder
• ¼ cup vegetable oil
• 1½ cups water
• 1 tsp vanilla extract
• 1 cup chocolate chips semi-sweet or milk chocolate
• butter or vegetable oil for cooking the pancakes

Optional toppings

• chocolate syrup or another favorite syrup
• sliced fruit
• whipped cream
• additional chocolate chips

Instructions

• In a large mixing bowl, combine the flour, baking powder and sugar. Stir in vegetable oil, vanilla and water. Fold in chocolate chips.
• Place a flat bottomed pan or skillet on the stove on medium-low heat. Add 1 tablespoon of oil to coat the bottom of the pan.
• When the pan is hot, add ⅓ cup of the batter. Cook until the top of the pancake bubbles. Flip and cook on the second side until the bottom is golden brown. Remove cooked pancake and set aside. Repeat until all the pancake batter has been used.
• Serve warm with desired toppings!

Notes

 

• Freezing: Place leftover cooked pancakes on a baking sheet in the freezer for about 1 hour, or until solid. Transfer frozen pancakes to freezer safe bags or containers. Keep frozen until ready to eat. 
• Reheating: Reheat frozen pancakes in the microwave for 30 seconds. 
• Variations: Swap the chocolate chips for other additions like butterscotch chips, dried cranberries or nuts. 

See blog post for more recipe tips. 
This recipe will yield 10 pancakes.

Nutrition

Serving: 1serving | Calories: 514kcal | Carbohydrates: 93g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 42mg | Potassium: 683mg | Fiber: 3g | Sugar: 34g | Vitamin A: 101IU | Vitamin C: 0.3mg | Calcium: 326mg | Iron: 4mg

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