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Category: Breakfast

  • Funfetti Pancakes

    Funfetti Pancakes

    Funfetti pancakes are the perfect breakfast for any special occasion. For birthdays or holidays, these fun pancakes are colorful, sweet, and an easy twist on the classic. They don’t take any extra effort and are so tasty!

    Pancakes are one of my family’s favorite breakfasts. I love them too because they are quick and easy, and keep you full until lunch. They other reason I love them so much is because you can make so many different kinds of pancakes! I never get tired of them. If you love pancakes too, you have to try these super fluffy Grandma’s Pancakes, these refreshing Lemon Pancakes, and the Best Buttermilk Pancakes I’ve ever had.

    Funfetti pancakes stacked on top of each other with a glaze and whipped cream on top.

    Funfetti Pancake

    Take all the fun of a birthday cake and put it into these funfetti pancakes! They are the perfect breakfast for your kids birthday, and they taste absolutely amazing. I seriously can’t explain how much my kids LOVED these pancakes. They are perfect with buttermilk syrup, maple syrup, or a simple glaze that I share the recipe for here.

    Growing up my kids always asked me for chocolate chip pancakes for their birthday breakfast. That or cinnamon rolls! I usually made the pancakes because honestly they are a lot less work. I am so in love with this funfetti pancake recipe because it’s just as easy as regular pancakes but so much more fun. Funfetti pancakes are perfect for any occasion, and you don’t have to eat them for just breakfast!

    Ingredients

    Other than a box of cake mix, you just need regular pancake ingredients! Funfetti pancakes use a cake mix along with flour to add the taste and look of a funfetti cake. I’m serious when I say everyone who tried these asked me for the recipe! You can find the measurements below in the recipe card.

    • All-Purpose Flour: Whatever flour you have in your pantry already will work. All-purpose is the easiest to work with.
    • White or Funfetti Cake Mix: Either cake box will work great! I like to use funfetti cake mix and then add extra sprinkles for more color.
    • Baking Powder: This helps the pancakes puff up and get fluffy.
    • Baking Soda: Baking soda works with baking powder to help the pancakes rise.
    • Salt: I like to add salt to my pancakes to bring out the flavor in the ingredients and to help balance out the sweetness.
    • Rainbow Jimmy or Confetti Sprinkles: Extra rainbow sprinkles add a little more sweetness and more fun colors.
    • Butter: I use unsalted butter, and you will melt it for this recipe.
    • Buttermilk: If you don’t have buttermilk on hand, you can make some at home with milk and lemon juice or vinegar.
    • Milk: I like to add regular milk too. I prefer whole milk, but whatever you have will work.
    • Eggs: Eggs help everything come together and stay the right texture. I use large grade A eggs in my recipes.
    • Vanilla Extract: I like the extra flavor that vanilla extract adds. It also helps to bring out all of the other delicious flavors.
    Process photos showing the batter being mixed together and then a pancake cooking on the griddle.

    How to Make Funfetti Pancakes

    These funfetti pancakes are the perfect birthday breakfast! They are full of color and flavor, and go great with your favorite toppings. The best part about this pancake recipe is that they are just as easy as regular pancakes. I love them because they look so fun and festive without any extra work! Fire up the griddle and make a fun and colorful stack of pancakes!

    A spatula scooping up the funfetti pancakes.

    Pancakes

    1. Whisk: In a large bowl whisk together the flour, cake mix, baking powder, baking soda, salt, and sprinkles.
    2. Add Wet to Dry: In a medium bowl whisk together the melted butter, buttermilk, milk, eggs and vanilla extract. Then add the wet ingredients to the dry ingredients and mix until mostly combined but still lumpy.
    3. Cook: Heat a lightly oiled skillet to medium heat. Then add the batter to the skillet using ⅓ cup of pancake batter at a time. Cook for about 2 minutes on either side, until lightly golden brown. The first side will bubble slightly when ready to flip.
    4. Enjoy: Remove to a plate and then either keep warm or serve immediately. Top with the glaze when serving.

    Glaze

    1. Combine: In a medium bowl combine the powdered sugar, butter, half & half, vanilla, and almond extract until combined. Serve on top of the pancakes.
    Glaze being poured on top of the funfetti pancakes.

    Tips for Making Funfetti Pancakes

    These funfetti pancakes are super simple and easy to make. I do have a few tips to share with you so that they turn out perfectly! I would say the biggest tip to follow is the first one. Don’t be tempted to get rid of all the lumps. You are going to love the taste and texture of these fun pancakes!

    • Mixing the Batter: Don’t overmix the batter. Only mix the batter until just barely combined and still lumpy. If you mix until there are no lumps your batter, then there will be too much gluten development and your pancakes will spread too much and be chewy and rubbery instead of fluffy and tender. 
    • Homemade Buttermilk: No buttermilk? No problem! Make your own buttermilk using this quick buttermilk recipe. All you need is milk and some lemon juice or vinegar!
    • About the Sprinkles: Use the right sprinkles. Only use jimmies or confetti sprinkles for this recipe. Nonpareil sprinkles (the tiny round rainbow ones) will bleed and turn your batter gray instead of rainbow.

    A slice taken out with a fork.

    Storing Leftovers

    These funfetti pancakes are seriously turning into one of my favorite recipes because they are a great make ahead batter! You can make the batter ahead of time and the cook really well when the batter is chilled anyways. Here is how to store your leftovers, or your premade batter.

    • Storing Batter in the Refrigerator: Pancake batter can be stored in an airtight container in the fridge for up to 3 days, but there is a chance the sprinkles will bleed color into the batter the longer it sits. 
    • Storing Cooked Pancakes in the Refrigerator: Cooked pancakes can be stored in an airtight container or a ziplock bag in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds.

    Other Fun Breakfast Recipes to Try

    I love breakfast, it’s probably my favorite meal of the day. I also love that it can be sweet or savory! Here are some of my favorite breakfast recipes that are perfect for any occasion. You are going to love them!

    Print

    Funfetti Pancakes

    Funfetti pancakes are the perfect breakfast for any special occasion. For birthdays or holidays, these fun pancakes are colorful, sweet, and an easy twist on the classic. They don't take any extra effort and are so tasty!
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 10 Pancakes
    Author Alyssa Rivers

    Ingredients

    • 2 cups all-purpose flour
    • ⅓ cup white or funfetti cake mix
    • 1 ½ teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • 1 pinch salt
    • ½ cup rainbow jimmy or confetti sprinkles
    • 3 tablespoons butter melted and cooled
    • 1 ½ cup buttermilk
    • ¾ cup milk
    • 2 eggs
    • 1 ½ teaspoon vanilla extract

    Glaze

    • 1 cup powdered sugar
    • 2 tablespoons salted butter softened
    • 2 tablespoons half & half
    • ½ teaspoon vanilla extract
    • ¼ teaspoon almond extract optional

    Instructions

    • In a large bowl whisk together the flour, cake mix, baking powder, baking soda, salt, and sprinkles.
    • In a medium bowl whisk together the melted butter, buttermilk, milk, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and mix until mostly combined but still lumpy.
    • Heat a lightly oiled skillet to medium heat. Add the batter to the skillet using ⅓ cup of pancake batter at a time. Cook for about 2 minutes on either side, until lightly golden brown. The first side will bubble slightly when ready to flip.
    • Remove to a plate and either keep warm or serve immediately. Top with the glaze when serving.

    Glaze

    • In a medium bowl combine the powdered sugar, butter, half & half, vanilla, and almond extract until combined. Serve on top of the pancakes.
  • Almond Poppy Seed Muffins

    Almond Poppy Seed Muffins

    With a moist and fluffy texture, these almond poppy seed muffins are sure to satisfy your taste buds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast!

    Homemade muffins are the best! Not only do they taste fresher and more delicious than store-bought muffins, but they also give you the satisfaction of making something delicious from scratch. (They’re really easy to make, too!) Once you make these almond poppy seed muffins you’re going to be hooked… so I’ll leave these recipes for cranberry muffins, coffee cake muffins, and lemon poppy seed muffins here for you to try out next.

    2 muffins stacked on top of each other.

    The BEST Homemade Almond Poppy Seed Muffins

    Prepare to meet your new favorite breakfast. These almond poppy seed muffins are the best! Not only are they soft and delicious, but they’re packed with the goodness of almonds and poppy seeds. (In addition to giving these muffins the best texture ever) they provide a great source of protein, fiber, and healthy fats! You’re going to love them. They never stay around for long at my house.

    I get it though. Warm muffins fresh out of the oven? Pretty hard to resist. I love eating these fresh but they’re great for storing, too! They’re perfect for a grab-and-go breakfast or a quick snack throughout the week. Need more amazing homemade muffin recipes in your life? Try these orange cranberry muffins or rhubarb muffins next!

    Ingredients Needed

    The ingredient list for almond poppy seed muffins is super simple. You probably already have a lot of these ingredients on hand! All you need to do is grab them from your pantry and then mix everything together. It’s as easy as that! Exact measurements can all be found in the recipe card below.

    • Flour: All-purpose flour works great to give these muffins a light, fluffy structure.
    • Baking Soda and Baking Powder: You will need both so your muffins rise properly.
    • Salt: You just need a pinch to boost the overall flavor of the almond poppy seed muffins.
    • Poppy Seeds: You can usually find these in the deli/produce section of your local grocery store.
    • Butter: I used unsalted butter since we add the salt in separately.
    • Sugar: I used both white and brown sugar here for a deeper sweetness. If you want to make these cupcakes healthier, you can swap the sugars out for Stevia or monk fruit sweetener.
    • Sour Cream: Makes the muffins nice and tender! Greek yogurt also works.
    • Eggs: Bind all of the ingredients together.
    • Milk: I like to use whole milk so that my muffins turn out soft and moist. (You can thank the high fat content for that!) Nut milk and oat milk work too if you want to make these dairy-free.
    • Vanilla Extract: Enhances the flavor of the batter.
    • Almond Extract: To deepen that tasty almond flavor!
    • Sliced Almonds: (Optional) You can use these for topping or add them into your batter. I love the extra texture they add!

    How to Make Almond Poppy Seed Muffins

    The process of making these almond poppy seed muffins is so straightforward. You just need to combine the dry ingredients in one bowl, the wet ingredients in another, and then mix them together! Once your batter’s ready, simply spoon it into a muffin tin and pop it in the oven. In 20 minutes, you’ll have a batch of warm, nutty muffins that are perfect for breakfast, snack or even as a dessert.

    1. Preheat Oven, Prep Pan: Preheat your oven to 325 degrees Fahrenheit and line a cupcake tin with cupcake liners. Then set aside.
    2. Dry Ingredients: In a medium bowl whisk together your flour, baking soda, baking powder, salt, and poppyseeds.
    3. Wet Ingredients: In a separate large bowl, using a hand mixer, cream together your butter, granulated sugar, brown sugar, and sour cream. Add in your milk, eggs, vanilla, and almond extract, whisk until combined.
    4. Combine: Slowly whisk the dry ingredients into the wet ingredients and stir until just combined.
    5. Add to Cupcake Liners, Bake: Pour your muffin batter evenly into each prepared cupcake liner and top with the sliced almonds. Bake until light golden brown and set, for 20-24 minutes. A toothpick inserted into the center of the muffins should come out clean.
    6. Cool and Serve: Remove the muffin pan from the oven and allow your muffins to cool before enjoying. Sprinkle sliced almonds on top if you wish.
    4-photo collage of batter being prepared.

    Extra Tips and Tricks

    You’re going to love these almond poppy seed muffins! When you make muffins from scratch, you can control the ingredients and customize them to your liking. (It’s the best!) You can make them as healthy or as indulgent as you want. Here are a few tips and substitutions to make the best batch of muffins possible.

    • Don’t Overmix: I know it’s tempting to mix and mix the batter until it’s completely smooth. However in doing so you can sometimes cause gluten to develop which will make your muffins turn out hard and dense. Only mix until combined!
    • Add Almonds: You can add sliced almonds into the muffins if you would like, my recommendation would be ½ cup.
    • Keto-Friendly Muffins: Want to make a diet-friendly version of these muffins? Swap out the all-purpose flour for almond or coconut flour. Keep in mind that these flours are more dense than all-purpose flour, so you’ll end up with a slightly different crumb. Also, make sure to use a low-carb sweetener like Stevia or monk fruit sweetener.

    Top-down view of almond poppy seed muffins. Some are cut in half.

    Storing Leftover Muffins

    Believe me when I say these almond poppy seed muffins make the BEST leftovers. It’s such an easy breakfast to grab in the morning! To store leftover almond poppyseed muffins, first allow them to cool completely. Then, place them in an airtight container or sealable plastic bag.

    • At Room Temperature: To store these muffins, keep them in an airtight container at room temperature for 4-5 days.
    • In the Freezer: Store in a freezer bag for up to 2 months. Thaw in the fridge before reheating.

    An almond poppy seed muffin with the cupcake liner unwrapped.

    More Amazing Homemade Muffin Recipes

    There’s nothing better than homemade muffins straight out of the oven. Not only do they smell absolutely divine, but they taste even better! Here are a few more muffin recipes to start your day off with. You’re going to love them! They’re soft, moist, and packed with flavor.

    Print

    Almond Poppy Seed Muffins

    With a moist and fluffy texture, these almond poppy seed muffins are sure to satisfy your taste buds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast!
    Course Dessert
    Cuisine American
    Keyword almond poppy seed muffin recipe, almond poppy seed muffins
    Prep Time 15 minutes
    Cook Time 24 minutes
    Total Time 39 minutes
    Servings 15 muffins
    Calories 207kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 tablespoons poppy seeds
    • ½ cup unsalted butter room temperature
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ⅓ cup sour cream
    • 2 eggs
    • ⅔ cup whole milk
    • 2 teaspoons vanilla
    • 2 tablespoons almond extract
    • Sliced almonds for topping optional

    Instructions

    • Preheat your oven to 325 degrees fahrenheit and line a cupcake tin with cupcake liners, set aside.
    • In a medium bowl whisk together your flour, baking soda, baking powder, salt, and poppyseeds.
    • In a separate large bowl, using a hand mixer, cream together your butter, granulated sugar, brown sugar, and sour cream. Add in your milk, eggs, vanilla, and almond extract, whisk until combined.
    • Slowly whisk the dry ingredients into the wet ingredients until just combined. Pour your batter evenly into each prepared cupcake liner and top with the sliced almonds. Bake until light golden brown and set, for 20-24 minutes. A toothpick inserted into the center of the muffins should come out clean.
    • Remove the muffins from the oven and allow them to cool before enjoying.

    Nutrition

    Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 169mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg
  • Ebelskivers

    Ebelskivers

    Ebelskivers are a Danish pancake that is cooked into a sphere using a special pan. They are fluffy and silky smooth on the inside, and you can fill them with anything from fresh berries to cream cheese. Flipping them in the pan is almost as fun as eating them!

    I think breakfast is my favorite meal. There, I said it! I seriously wake up with food on my mind, and breakfast is a world of possibilities. I love breakfast sweet or savory, quick or complicated. There’s nothing like a great breakfast to start off your day on the right foot. If you love breakfast too, you’ve got to try this Blueberry Buttermilk Breakfast Cake, these delicious Strawberry Cinnamon Rolls, and these Perfect Crepes.

    Ebelskivers on a plate with syrup being poured over them.

    Ebelskiver

    An ebelskiver (traditionally spelled Æbleskiver) is a delicious Danish pancake that is cooked in a pan that looks like you took ice cream scoops out of. The batter is poured into the holes and you end up with a fluffy and delicious pancake sphere that is sweet and perfect served with maple syrup and whipped cream. They are super fun to make too! Flipping the ebelskivers is a fun challenge in the kitchen that isn’t hard, but it’s something you’ll enjoy practicing!

    I absolutely love making ebelskivers. They are the more exciting version of a buttermilk pancake and are a nice refreshing break from our usual favorites like breakfast casserole and German oven pancakes. They look absolutely adorable! You can dust them with powdered sugar and serve them stacked on a plate drizzled with blueberry syrup, and it looks like a fine dining breakfast!

    Ingredients in Ebelskivers

    The ingredients in ebelskivers are really similar to a pancake batter recipe. The main difference is you will whip up the egg whites. They add a lot of air to the batter. This makes the batter really light and fluffy. It also helps them cook better all the way through since they are less dense. You can find the measurements below in the recipe card.

    • Egg Whites: These pancakes are a little more delicate than your regular batter because you will whip these egg whites to stiff peaks. It will help to keep the batter really fluffy.
    • All-Purpose Flour: This is just the easiest to work with and keeps the ebelskivers fluffy.
    • Sugar: This pancake batter is a little sweeter, which is one of the reasons they brown and puff up so perfectly.
    • Baking Powder: This helps the pancake puff up and get nice and fluffy.
    • Baking Soda: Baking soda helps the baking powder, they work together to make a nice fluffy pancake.
    • Salt: I like a little salt to help balance out the sweetness and to bring out all the flavors in the batter.
    • Butter: You will need melted butter for the batter, and some more to grease the pan before cooking them.
    • Egg Yolks: I love this recipe because you don’t have any leftover yolks! All of the yolks go into the batter, you just separate them from the whites so you can whip the whites to give the batter more lift.
    • Buttermilk: This is a key ingredient, it adds the perfect flavor to the batter. I make it at home from my regular milk because I usually don’t need that much of it at a time!
    Process photos showing the batter being made and then being cooked in the pan.

    Ebelskiver Recipe

    You may have seen ebelskivers before and thought that they were too hard to make. Well, think again! They are a really simple batter, and they aren’t as hard to flip as they look. They are a super fun recipe to whip up for special occasions. My family loves to eat these around Christmas time. I usually put fillings inside because my kids absolutely love it.

    1. Whisk Eggs: In a medium bowl, using a hand mixer, whisk the egg whites until stiff peaks form, set aside.
    2. Mix Ingredients: In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Add in your melted butter, egg yolks, and buttermilk and whisk until just combined.
    3. Fold: Gently fold the egg whites into the rest of the batter until it all comes together.
    4. Heat and Grease Pan: You will need an ebelskiver pan to cook these, heat your pan over medium heat and brush each cup with some of your melted butter then fill each cup nearly full, about 2 tablespoons.
    5. Flip: Once the ebelskivers begin to bubble, flip each one halfway over using a wooden skewer or fork, allowing the batter to slide out of the cooked portion of the ebelskiver and into the cup to cook, you will repeat this step once more to complete the ball. Continue to rotate the ebelskiver around until they are all an even golden brown and completely cooked all the way through.
    6. Enjoy: Remove the finished ebelskivers from the pan and enjoy fresh! These are typically dusted with powdered sugar and eaten with jam, but you can pair them with any of your favorite toppings.

    Tips for Making Ebelskivers

    • Adding More Batter: If while you are rotating the ebelskivers there are holes or there isn’t quite enough batter to fill the sphere, you can pour a little additional batter in. You want to pour in enough batter to fill the hole all the way to the top. Then when you flip them, they won’t be hollow.
    • Adding Fillings: One of the fun things about making ebelskivers is that you can actually fill them with anything you want! Once you pour in the batter, before you flip it to close off the ebelskiver, you can add your filling. You could do Nutella, berries, chocolate chips, brown sugar, bananas, the list goes on! Think about what you like to eat on your pancakes. Anything you love will be the perfect filling!
    • Flipping Ebelskivers: This is the fun part, and it really isn’t hard! Basically, you are cooking them in a round pan. Once the top of the batter starts bubbling (just like with pancakes) they are ready to flip. To flip them, you will poke the edge of the batter with a fork, chopstick, or wooden skewer. Then you slide the cooked bottom out from underneath and put it over the top to complete the circle. It can take a few tries to get it right. All of them will taste amazing no matter how perfect they look!

    An overhead view of the ebelskivers cooked in their pan with powdered sugar on top.

    Storing Leftovers

    These Danish pancakes are super fun to make and taste amazing fresh. I would recommend eating them right away, but if you have some leftovers, here is how to store them.

    • In the Refrigerator: Ebelskivers are best served fresh, but you can keep them in an airtight container in the refrigerator for up to 5 days.

    A side view of them in the pan with powdered sugar on top.

    Overnight Breakfast Recipes to Try

    There’s nothing like the smell of breakfast when you wake up. It’s honestly the perfect way to start my day. Usually I’m not the lucky one waking up to the smells of breakfast, which is why I’ve spent a lot of time on these delicious overnight breakfast recipes. This way, your whole family (including YOU!) can wake up to the smell of a delicious meal waiting for you!

    Print

    Ebelskivers

    Ebelskivers are a Danish pancake that is cooked into a sphere using a special pan. They are fluffy and silky smooth on the inside, and you can fill them with anything from fresh berries to cream cheese. Flipping them in the pan is almost as fun as eating them!
    Course Breakfast
    Cuisine Danish
    Keyword breakfast, ebelskivers
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 12 people
    Calories 149kcal
    Author Alyssa Rivers

    Ingredients

    • 3 egg whites
    • 2 ½ cup all purpose flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • ¼ cup butter melted
    • 3 egg yolks
    • 2 ¼ cup buttermilk
    • Additional melted butter for greasing the aebleskiver pan.

    Instructions

    • In a medium bowl, using a hand mixer, whisk the egg whites until stiff peaks form, set aside.
    • In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Add in your melted butter, egg yolks, and buttermilk and whisk until just combined.
    • Gently fold the egg whites into the rest of the batter until it all comes together.
    • You will need an ebelskiver pan to cook these, heat your pan over medium heat and brush each cup with some of your melted butter then fill each cup nearly full, about 2 tablespoons.
    • Once the ebelskivers begin to bubble, flip each one half way over using a wooden skewer or fork, allowing the batter to slide out of the cooked portion of the ebelskiver and into the cup to cook, you will repeat this step once more to complete the ball. Continue to rotate the ebelskiver around until they are all an even golden brown and completely cooked all the way through.
    • Remove the finished ableskivers from the pan and enjoy fresh! These are typically dusted with powdered sugar and eaten with jam, but you can pair them with any of your favorite toppings.

    Nutrition

    Calories: 149kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 302mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 139IU | Calcium: 91mg | Iron: 1mg
  • Easy Keto Pancakes

    Easy Keto Pancakes

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    Sweet, fluffy, and keto-friendly! These delicious keto pancakes are a simple and healthy brunch option for when your craving a carb-filled breakfast but don’t want to mess up your macros.

    Even if you’re on a low-carb diet, you don’t have to sacrifice flavor and satisfying meals! Try this keto pizza or mac and cheese next! These keto brownies and keto ice cream are also great options if you’re craving something sweet.

    A stack of keto pancakes topped with syrup and berries.

    Quick and Easy Keto Pancakes

    I was hesitant at first when everyone around me started eating a keto-friendly diet, but then when I saw how great they felt and that they weren’t starving themselves I became interested. One of my biggest hesitations towards a low-carb lifestyle is that I thought I’d have to give up some of my favorite foods such as pancakes. I now know pancakes, as well as many other carb-laden foods, can also be made keto-friendly! (I’m looking at you, pizza and breadsticks!) These easy keto pancakes are so light and fluffy with a hint of sweetness. They’re up there with my all-time favorite pancake recipe!

    The slightly sweet flavor allows you to skip the syrup and enjoy them just as they are or with nut-butter spread on top. I’ve shown them here dripping in syrup and with berries, but these toppings aren’t a necessity. They really are so good on their own! Pair them with some bacon and scrambled eggs for some added protein and you have the best breakfast to start your day with! This keto pancake recipe is one you’ll one to come back to again and again. It tastes like a cheat day without the carbs!

    What Are Keto Pancakes Made Of?

    You may need to shop for a few of these ingredients, but they’re great for having on hand when you’re on a low-carb diet. Almond flour is a must! You can use it for all sorts of recipes, from pie crusts to brownies to homemade bread! Looking for measurements? They can all be found in the recipe card below.

    • Almond Flour: This gives the keto pancakes structure. Almond flour is low in carbs while also being packed with healthy fats.
    • Coconut Flour: Coconut flour is another great flour to use for ketogenic diets! It’s low-carb but packed with healthy fats.
    • Stevia: To sweeten up your pancakes while keeping carbs low. You can also use monk fruit sweetener!
    • Baking Powder: This is a must-add for light and fluffy pancakes. Almond flour can tend to be on the denser side, so you’ll want to make sure you add a rising agent to mimic the light texture that regular flour would give you.
    • Salt: Keeps your pancakes from tasting bland.
    • Eggs: Help bind everything together!
    • Almond Milk: Any non-dairy and low-carb milk will work. I would advise staying away from oat milk here, though, it’s naturally high in carbs. You can also use a protein enriched skim milk like Fairlife to achieve a similar result.
    • Oil: Use your favorite cooking oil here! It will make your keto pancakes moist and soft.
    • Vanilla Extract: For a touch of sweet flavor.

    How to Make the BEST Keto Pancakes

    These fluffy keto pancakes are some of the easiest pancakes to prepare. They take no time at all to whip up! Not only do they taste like old-fashioned pancakes, but they come together like them too.

    1. Mix Dry Ingredients: In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.
    2. Mix Wet Ingredients and Combine: Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).
    3. Adjust Consistency: If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.
    4. Cook: Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.
    5. Serve: Top keto pancakes with berries, butter, or sugar-free syrup and enjoy!

    Why Did My Pancakes Fall Apart?

    Since almond flour is denser than regular flour, it needs a little more TLC when you’re using it to make pancakes with. If at first you don’t succeed, try again! First, make sure you wait until your pancake is bubbling before you flip it, and second, be sure you add your eggs and oil. These will both help to bind all of the ingredients together. Adding extra fats like butter or cream cheese will also help.

    4-photo collage of batter being prepared.

    Can You Make the Pancake Batter Ahead?

    Yes! It makes preparing breakfast so easy. It’s great for busy mornings! In order to prepare the batter, whisk the flours, stevia, baking powder, and salt together. You can then store this keto pancake mix directly in your pantry and just add the milk, oil, and vanilla when you’re ready to make your keto pancakes. You can also mix the full pancake batter recipe together and store it in an airtight container in the refrigerator.

    Syrup being poured over a stack of 5 pancakes.

    How to Store Keto Pancakes

    Once you make a batch of these delicious keto pancakes, they can easily be stored for later. Place them in an airtight container in the fridge for up to a week. This is a great way to meal plan for a yummy breakfast treat throughout the week.

    • In the Refrigerator: Store keto pancakes in an airtight container for up to 1 week.
    Can I Freeze Keto Pancakes?

    Yes! These keto pancakes are a delicious way to meal prep or store for later use. They freeze very well and can be kept in the freezer for up to 2 weeks in a freezer bag.

    Closeup of keto pancakes with a bite taken out of them.

    More Healthy and Delicious Pancake Recipes

    Here are a few more tasty pancake recipes to fit into your diet! Whether you’re wanting something low calorie, protein-packed, or full of fiber, these check all the boxes! They’re soft, tender, and perfect for adding all of your favorite toppings to! Looking for more recipes to get your day started off right? Find my full list of breakfast recipes here.

    • In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.

    • Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).

    • If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.

    • Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.

    Originally posted January 31, 2020
    Updated January 10, 2023

    Serves: 12

    Serving1pancakeCalories247kcal (12%)Carbohydrates7g (2%)Protein8g (16%)Fat22g (34%)Saturated Fat3g (15%)Cholesterol88mg (29%)Sodium160mg (7%)Potassium100mg (3%)Fiber4g (16%)Sugar1g (1%)Vitamin A128IU (3%)Calcium98mg (10%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Breakfast

    Cuisine American

    Keyword almond flour pancake recipe, keto, keto pancake recipe, keto pancakes, pancakes

  • Award-Winning Banana Bread

    Award-Winning Banana Bread

    Treat yourself with a slice of thick, rich, and moist banana bread. This is the easiest way to make it! It’s full of flavor and always a hit with the family.

    Banana bread is a must-make quick bread that’s so simple but SO delicious! You can also easily tweak it to create things like strawberry banana bread, blueberry banana bread, or chocolate chip banana bread!

    Top-down view of banana bread cut into slices.

    Banana Nut Bread Recipe

    This recipe was submitted to me by one of my readers, Penny. She told me that I had to give it a try. It’s my go-to banana bread recipe now! It’s light, moist, and amazingly soft. Penny told me that this recipe has been in her family for 30 years. She sent me a picture of the recipe card and it looked used and like it was 30 years old! This recipe is definitely a keeper. It’s the best banana bread recipe that I’ve tried! I am so glad that I have it for those over-ripe bananas.

    Ever since Penny gave me the recipe card for this banana bread I haven’t been able to stop making it. My friends and family are always raving about it! It is so moist every time and seriously the easiest quick bread I have ever made. Make this for a quick snack, breakfast or a side dish to any meal. Just know, it won’t last long!

    Ingredients You’ll Need

    The best thing about banana bread is the ingredient list is short and sweet. Nothing complicated here, just some over-ripe bananas and a handful of pantry staples! Check out the recipe card below for exact measurements.

    • Ripe Bananas: Make sure the bananas are at least spotted or a dark brown color. Mash them up with a fork or hand mixer.
    • Baking Soda: This helps the bread rise as it is baking.
    • Vegetable Oil: Keeps the bread moist.
    • Sugar: Adds a touch of sweetness.
    • Eggs: Eggs give the banana bread stability and structure.
    • Salt: Just a pinch is all you need to enhance the flavor of this bread!
    • All-Purpose Flour: This acts as the base of the dough. All-purpose flour works great! Avoid using flour with a high protein content to keep your bread from turning out hard and dense.
    • Walnuts: I LOVE adding chopped walnuts to my banana bread, but this is totally optional!

    How Ripe Should My Bananas Be?

    Once bananas start turning brown with small and large spots on them they become softer. After another day or two the bananas will turn to a dark brown or black coloring. This is the perfect banana bread banana! If you are not ready to make banana bread quite yet with the ripe bananas, simply peel the bananas and place in a ziplock bag and freeze them. Then they can stay frozen for a month at a time. Now, you will always be ready to make delicious homemade banana bread.

    4-photo collage of bread dough being prepared and added to a loaf pan.

    Mashing Your Bananas

    Mashing bananas is simple as using a hand mixer and beating on low then increasing to medium-high speed once the bananas are mashed down enough.

    How to Make the BEST Banana Bread

    Mix it all together and place in a loaf pan for baking. It is literally that simple. This is the best dessert bread to make in a pinch!

    1. Combine: Mix together with a spatula or wooden spoon (all ingredients) mashed bananas, baking soda, oil, sugar, eggs, salt and flour in a large mixing bowl.
    2. Add Nuts: If you’re using walnuts, fold them into your banana mixture.
    3. Bake: Pour in a greased 9×5 loaf pan. Then bake in preheated oven at 350 degrees for 35 to 40 minutes or until toothpick comes out clean.
    Front view of a loaf of banana bread.

    Tips, Substitutions, and Extra Add-Ins

    Here are a few simple substitutions so you can make this bread with whatever you have on hand!

    • Butter: Salted butter will also work for this. Just leave out the pinch of salt.
    • Sugar: If you love a little more sweetness, substitute white sugar for brown sugar, or for a healthier option try coconut sugar or monk fruit sweetener.
    • Frozen Bananas: Use frozen bananas by thawing them overnight at room temperature. If there is any liquid from the bananas, simply discard that before mashing.

    What Can You Add to Banana Bread?

    This is the fun part! You can mix in dried fruit, nuts, or even top your banana bread with a layer of frosting. The options are endless and have so much flavor to each of them. Making this bread over and over again just create more ideas for enhancing flavor in each loaf.

    • Chocolate Chips: Who can resist chocolate? Chocolate chips can be sprinkled on top, in the batter or both!
    • Nuts or Seeds: I do love walnuts but pecans, sunflower seeds or pecans make for an added soft crunch.
    • Dried Fruit: Cranberries, blueberries, raisins or apricots change this banana bread into something fresh and fruity!
    • Toppings: Cream cheese frosting, maple syrup or just a simple slice of butter spread over top makes for a delicious snack.

    Closeup of a slice of banana bread.

    How to Keep Banana Bread Moist

    You guessed it! This bread freezes SO well! It is meant to be a freezer bread for sure. There are a few options on how to store it. Pick which one is best for your family, that is, if you have any leftover bread! I tend to triple this recipe just so I have one loaf I am able to place in the freezer for later.

    • At Room Temperature: This is an easy way of storing the bread that will be eaten quickly. Place the cooled bread in a ziplock bag or airtight container. Then store in the pantry or counter at room temperature. Always keep the bread wrapped or stored when not eating. This will lock in the flavor and keep it moist.
    • In the Freezer: Allow the bread to cool completely. Then wrap the entire loaf tightly using plastic wrap or aluminum foil. I recommend going around about 2 to 3 times. Place the wrapped bread in a large freezer ziplock bag and lay in the freezer. When ready to enjoy, thaw in the refrigerator or at room temperature.

    More Amazing Quick Bread Recipes

    These are just‎ a few of my favorite quick bread recipes! They’re so easy to make and deliciously soft and sweet! Find my full list of quick bread recipes here.

    Print

    Award Winning Banana Bread

    Treat yourself with a slice of thick, rich, and moist banana bread. This is the easiest way to make it! It's full of flavor and always a hit with the family.
    Course Bread, Dessert, Snack
    Cuisine American
    Keyword banana bread, banana bread recipe, bread recipe
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 10 slices
    Calories 229kcal
    Author Alyssa Rivers

    Ingredients

    • 3 ripe bananas mashed about 1 cup
    • 1 teaspoon baking soda
    • 1/3 cup oil
    • 2/3 cup sugar
    • 2 large eggs beaten
    • pinch of salt
    • 1 and 1/3 cup all purpose flour
    • 1/2 cup chopped walnuts optional

    Instructions

    • Mix together with a spatula or wooden spoon (all ingredients) banana, baking soda, oil, sugar, eggs, salt and flour in a large mixing bowl.
    • Fold in the chopped walnuts if using.
    • Pour in a greased 9×5 loaf pan. Bake in preheated oven at 350 degrees for 35 to 40 minutes or until toothpick comes out clean.

    Video

    Notes

    Updated on January 4, 2023

    Originally Posted on October 24, 2012

    Nutrition

    Calories: 229kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 123mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 48IU | Calcium: 13mg | Iron: 1mg
  • Protein Pancakes

    Protein Pancakes

    Healthy and delicious pancakes are a great start to your morning routine! These protein pancakes are packed with ingredients that are sure to keep you satisfied and give you the energy you need to tackle the day!

    Healthy and hearty breakfast solutions are all the rage, especially at the beginning of the year! If you are looking for more recipes like this, try out these homemade protein bars, these delicious Keto pancakes, or this creamy detox smoothie.

    Close view of protein pancakes on a brown plate garnished with fresh blueberries, raspberries, and maple syrup.

    What Are Protein Pancakes?

    If you love pancakes but want a healthier option, then this recipe is coming to your rescue! Protein pancakes are filled with macro-friendly ingredients! You would never know that these were “healthy” based on taste alone because they are absolutely divine! These ingredients will elevate your favorite breakfast food in not only health but taste!

    Made with oats, cottage cheese, and egg whites along with a bit of vanilla flavoring and cinnamon. These pancakes are going to surprise you! They taste amazing on their own, or you can top them with some delicious syrup, fruit, or homemade jam. Plus, they are not only delicious to the taste, but they are so easy to make! They store easily, and you can pop them in the microwave or toaster to warm them right up. In fact, I suggest that you double the recipe when you make them and save some in your fridge for breakfast all week!

    Healthy Ingredients For Protein Pancakes

    Ok, now that I have convinced you to try out these amazing pancakes, let’s talk ingredients. These pancakes don’t require protein powder. The protein comes from egg whites and cottage cheese. I love this option because not everyone likes protein powder. These pancakes are made with only six simple ingredients! See the recipe card at the bottom of the post for exact measurements.

    • Egg Whites: Loaded with protein without all the fat. The egg whites bind together the batter and make it smooth. 
    • Rolled Oats: The oats are going to be what gives these that hearty depth. They will make it so that these waffles fill you up! Make sure to use gluten-free oats for gluten-free pancakes.
    • Cottage Cheese: The cottage cheese is where you are going to get the bulk of the protein in these pancakes. No protein powder is needed! 
    • Baking Powder: Baking powder gives these pancakes a little “lift.” Add some fluff to them since there is a lack of flour and gluten.
    • Vanilla Extract: This ingredient adds the perfect amount of sweetness to the pancakes.
    • Cinnamon: Added flavor of cinnamon make these pancakes delicious!

    Protein Pancakes Recipe

    This protein pancake recipe is so easy to make at home! Get ready to be amazed when they’re ready to eat in less than 10 minutes! How can you resist a healthy meal option that’s quick, easy, and delicious? 

    1. Blend and Rest Batter: Add all of the ingredients to a blender and blend until smooth. Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
    2. Preheat: Preheat your griddle according to the manufacturer’s instructions. Or use a skillet over the stove on medium heat.
    3. Spray: Lightly spray the griddle with non-stick cooking spray.
    4. Cook: Pour ¼ cup batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
    5. Serve: Serve with fresh berries and pure maple syrup!
    First photo of the pancakes ingredients. Second photo of the oats being poured into the blender. Third photo of pancakes cooking on a skillet. Fourth photo of pancakes flipped and cooked on the skillet.

    Toppings and Mix-Ins

    I have many ideas on how you can change these protein pancakes up so that you can make them all the time! It’s easy to add a few mix-ins or top them with different things. I always try to choose healthier options, but my kids have no problem eating these if I have yummy toppings. Here are some ideas! 

    • Toppings: It’s no secret that waffles taste delicious with fresh ingredients piled on top! I love to use fresh fruits such as bananas, raspberries, strawberries, blueberries, or blackberries.
    • Spreads: I love to offer some sort of spread or syrup. It may not add to the healthiness of the pancake, but it sure does taste good! Try some buttermilk syrup, any kind of nut butter, or some cinnamon honey butter on top! 
    • Mix-in options: Take these pancakes to the next level with some delicious add-ins to the batter. Try mini chocolate chips or blueberries. If you want to make these for a special birthday breakfast then put in some rainbow sprinkles. My kids love it when I mix things in! Then it’s fun AND healthy.

    Close view of maple syrup being poured onto the protein pancakes. The pancakes are on a brown plate garnished with fresh blueberries, and raspberries.

    How to Store Leftovers

    These protein pancakes make fantastic leftovers! My husband loves when I double the batch for him to eat them all week long. It’s a great grab-and-go breakfast for those busy mornings. Here is how you can store (or freeze) them.

    • In the Refrigerator: When your pancakes have cooled then place them in an airtight container and put them in your fridge. They will last for about 3 days. When you are ready to eat them again then just pop them in the microwave for 45 seconds and you are good to go! 
    • In the Freezer: Place the leftover pancakes in an airtight ziplock bag and label it with the date. They will last 1 to 3 months in the freezer. Take them out and pop them into the microwave when you are ready to eat them, no need to thaw them first!

    Close overhead view of protein pancakes on a brown plate garnished with fresh blueberries, raspberries, and maple syrup. A fork is on plate and has cut into the pancakes.

    More Delicious and Heathy Breakfast Ideas

    Breakfast is the best meal because you can make any kind of recipe! Plus, who doesn’t like starting off your day with a delicious meal. It sets the tone and always puts me in a better mood when I have a delicious breakfast! Try some more of these favorites, your family will love them!

    Print

    Protein Pancakes

    Healthy and delicious pancakes are a great start to your morning routine! These protein pancakes are packed with ingredients that are sure to keep you satisfied and give you the energy you need to tackle the day!
    Course Breakfast
    Keyword 15 minute, easy, Healthy, protein pancakes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 5
    Calories 132kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup egg whites
    • 1 cup rolled oats
    • 1 cup cottage cheese
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract

    Instructions

    • Add all of the ingredients to a blender and blend until smooth. Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
    • Preheat a large skillet to medium-high heat. Or heat a griddle according to the manufacturer's instructions.
    • Lightly spray the skillet or griddle with non-stick cooking spray.
    • Pour ¼ cup batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
    • Serve with fresh berries and pure maple syrup!

    Nutrition

    Serving: 2pancakes | Calories: 132kcal | Carbohydrates: 14g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 215mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 0.02mg | Calcium: 85mg | Iron: 1mg
  • Blintzes

    Blintzes

    Blintzes are a refreshing crepe-like pancake that is the perfect breakfast for any occasion! The cream cheese and ricotta filling is irresistible and topped with a sweet berry sauce, this breakfast dish is the ultimate crowd-pleaser!

    I love fun breakfast recipes because you can have so many different things for breakfast. Sweet or savory, filling or light. Whatever the occasion and flavor you are in the mood for, I have the recipes for you! You’ve got to try this easy Breakfast Casserole, these super tasty Breakfast Enchiladas, and one of my favorites, this Incredible Blueberry Buttermilk Breakfast Cake.

    Cheese blintzes on a white plate with fresh berries and a fork cutting through the center.

    Cheese Blintz

    If you are wondering what blintzes are, I’m so excited to introduce it to you! They are a breakfast game changer that I know you are going to love. They are traditionally a Jewish dish. Blintzes taste a lot like a crepe but are a little thicker and are always filled with something. Most of the time you will see them filled with a cheese mixture as I did here.

    They have a similar flavor to a pancake, but I like them way more! It might be because they remind me of stuffed French toast, which I can’t get enough of. I also love that you can switch up the flavors to really make them your own. You can also top blintzes with fresh fruit or any kind of sauce or jam you like. I’ve loved every way I’ve made them!

    Ingredients

    Blintzes are such a delicious breakfast! You can make them with crepe batter, and stuff them with whatever you like. Here are the ingredients for blintzes the way that I like them best. You can find the exact measurments below in the recipe card.

    • Full-Fat Ricotta Cheese: I love ricotta cheese, it is so rich and creamy! It works great in this dish.
    • Full-Fat Cream Cheese: Full fat has more flavor and works perfectly in this filling!
    • Granulated Sugar: Your pantry sugar will work great.
    • Egg: I always use large grade A eggs in my recipes. You won’t be cooking the egg, so if you are uncomfortable with a raw egg in the filling you could add a banana instead, or leave the egg out of the recipe.
    • Vanilla Extract: Vanilla extract adds a nice flavor to the cheese, and it helps to bring out all the other flavors in the filling.
    • Crepes: I have the perfect crepe recipe to make for these blintzes! Find that recipe here and once you have the crepes made, then you can fill them with your cream cheese batter.
    Process photos showing the filling being made and then added to the crepe and rolled up.

    Blintz Recipe

    Blintzes are so yummy, and they are super fun to put together! They are a great dish to make with friends and family for breakfast, brunch, or anytime at all! I even like them as an afternoon snack. This cheese blintzes recipe will be your new family favorite, I just know it!

    1. Mix: In a medium size bowl, add the ricotta, cream cheese, and sugar. Mix with an electric hand mixer or a whisk ( or food processor) until combined.
    2. Add Egg: Add the egg and vanilla extract, and mix until everything is incorporated.
    3. Refrigerate: Cover and refrigerate while you prepare the crepes.
    4. Make Crepes: Prepare the crepes according to the recipe.
    5. Add Filling: To assemble the blintzes, spread about ¼ cup of filling in the middle of the side of the crepe closest to you. Fold each side in to cover the filling, then gently roll the blintz up like a burrito.
    6. Enjoy: Serve with jam and berries and enjoy!

    Bake Your Blintzes

    Traditional blintzes are baked after they are stuffed with the filling. If you want to finish your blintzes off in the oven, you will not be disappointed! The filling gets warm and SO delicious. Here is how to finish the blintzes.

    • In the Oven: Put your stuffed and rolled blintzes on a sheet pan and bake at 350 degrees for 20 minutes. Then remove them from the oven and allow them to cool for a bit before putting on your jam or compote, and enjoy!

    Blintzes stacked on a plate with strawberry jam on top.

    Variations of Blintzes

    Blintzes can be so many delicious flavors! Just imagine what you would like on your pancakes or French toast, and I promise you will love those same toppings on your blintz. Here are a few suggestions that I think you would love!

    • Add Chocolate: This is a no-brainer in my opinion. Chocolate and cream cheese were made to be together! You can add a chocolate ganache on top of your blintz instead of a jam to make it more like a dessert.
    • Choose Your Jam: I love to use whatever I have on hand. I try to make jam in the fall when all of the fruit is really fresh and ripe, and so my favorite jams to go on top are strawberry and peach jam. It is also amazing with blackberry jam, blueberry jam, and raspberry jam! I’ve even heard of putting applesauce on top.
    • Add to the Filling: The great thing about the cheese filling is that you can really add so many different flavors. You could even use sour cream in place of the cream cheese to make it more savory. You could add fresh blueberries or a blueberry sauce to make a beautiful purple colored filling. Maple syrup adds sweetness and flavor that I really love. A strawberry compote added would be incredible! Lemon juice or lemon zest is a great way to brighten it up. If you do add lemon juice, I would also add a little melted butter to balance the flavors. The cheese has salt in it, which makes it the perfect pair for any sweet additions you want.

    Storing Leftovers

    Fresh blintzes last about a day, so I recommend freezing them if you need to make a lot of them or make them ahead of time! Here is how to store your leftover blintzes.

    • In the Refrigerator: You can store your cooked blintzes in an airtight container in the refrigerator for up to two days. They will not be as good after the first day so I recommend eating them fresh.
    • In the Freezer: You can make this recipe up until you pour the sauce on top, and freeze the rolled up blinztes in an airtight container or wrapped in plastic wrap. They will last about 3 months in the freezer. When you are ready to eat them, put the frozen blintzes on a sheet pan and bake at 350 for 25-30 minutes until warmed through. Then add sauce and enjoy!

    Other Breakfast Recipes to Try

    Breakfast is my favorite meal! The best part about it is it’s whatever you want it to be. It could be leftovers, or practically dessert! I’m not going to judge, but what I am going to do is share some of my all time favorite breakfast recipes that you just have to try.

    Print

    Blintzes

    Blintzes are a refreshing crepe-like pancake that is the perfect breakfast for any occasion! The filling is made of a cream cheese and ricotta mixture that is irresistible and topped with a sweet berry sauce, this breakfast dish is the ultimate crowd-pleaser!
    Course Breakfast
    Cuisine European
    Keyword blintzes
    Prep Time 5 minutes
    Cook Time 0 minutes
    Making Crepes 15 minutes
    Total Time 20 minutes
    Servings 12
    Calories 107kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup full-fat ricotta cheese
    • 8 ounces full-fat block cream cheese, softened to room temperature
    • ¼ cup granulated sugar
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1 recipe crepes, prepared

    Instructions

    • In a medium size bowl, add the ricotta, cream cheese, and sugar. Mix with an electric handmixer until combined.
    • Add the egg, vanilla extract, and mix until everything is incorporated.
    • Cover and refrigerate while you prepare the crepes.
    • Prepare the crepes according to the recipe.
    • To assemble the blintzes, spread about ¼ cup of filling in the middle of the side of the crepe closest to you. Fold each side in to cover the filling, then gently roll the blintz up like a burrito.
    • Serve with jam and berries and enjoy!

    Nutrition

    Serving: 1blintz | Calories: 107kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 38mg | Sodium: 74mg | Potassium: 42mg | Sugar: 5g | Vitamin A: 319IU | Calcium: 42mg | Iron: 0.1mg
  • Best Ever German Oven Pancakes

    Best Ever German Oven Pancakes

    German Pancakes are a hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!

    We love a good classic breakfast at our house. Try this Breakfast Casserole,  these delicious Quick 45 Minute Cinnamon Rolls, or my Grandma’s Perfect Fluffy Pancakes for a breakfast the family won’t be able to get enough of!

    German pancake in a frying pan with a variety of berries overtop.

    German Pancakes Recipe

    Breakfast is always a struggle at our house because mornings are always so busy! I love to surprise the kiddos with a delicious and hot breakfast at least once a week before school. That is why we love German pancakes at our house. They only take 5 minutes of prep with ingredients that you have on hand. This breakfast is totally doable, even for the busiest families!

    My kids love to watch things baking in the oven and this recipe is the best to watch! As the german pancakes bake in the oven, they get puffy and golden. Once we take them out, I love sprinkling them with some powdered sugar and topping them with some syrup and berries. But the best part about pancakes is that you can make them however you like!

    Are German Pancakes really from Germany?

    German Pancakes or Dutch Baby Pancakes are not German Pancakes the way they are prepared in Germany. The American “German Pancakes” are more like a popover, either entirely baked in the oven or started in a pan and finished in the oven.

    German over pancake with fruit and syrup being poured overtop.

    German Puff Pancakes Ingredients

    If you haven’t tried this classic breakfast, you need to make it. We absolutely love it at our house, and it is so fun and easy to make! It is sure to be a huge hit with family or guests!

    • Flour: All-purpose flour is best for it to thicken.
    • Eggs: This helps with the form and taste of the pancake.
    • Milk: This helps make the batter creamy and smooth.
    • Butter: Melt the butter before adding it to the batter.
    • Sugar: The sugar sweetens the pancakes up!
    • Salt: Just a pinch will help it rise.

    How to Make German Pancakes from Scratch?

    Make this German pancake recipe even easier by adding the batter to a blender for about 30 seconds. Start with blending the wet ingredients together first and then add the dry ingredients until they are smooth. Once the lumps are out, place the batter in the cast iron skillet.

    1. Whisk Together: Preheat oven to 450 degrees. In a medium-sized bowl, whisk the eggs, milk, melted butter, salt, and sugar. Add the flour and stir until incorporated, being careful not to overmix.
    2. Bake in a Skillet: Add one tablespoon of melted butter to the bottom of a 9 or 11-inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.
    The process of making German pancakes in each photo. First whisk together eggs, add flour and other ingredients then butter a pan and pour the batter into the pan.

    Tips and Tricks

    The best thing about baking German pancakes is watching them rise up and over the pan while baking in the oven. Getting that nice fluffy texture and high rise takes a few tips and tricks to make the perfect German pancakes.

    • Eggs: Fresh eggs are best! Taking the time to whisk each egg individually will also help fluff up the pancake. This does take extra time but can be so worth it!
    • Flour: For best results, use all-purpose flour to help with the rise and thickness of each pancake.
    • Preheating the pan: Before adding the batter to the pan, it helps to melt butter ahead of time to help the pancake rise. The butter will help as a non-stick agent, which creates a taller rise and also keeps the pancake from sticking to the pan.
    • Golden Brown Color: German pancakes are a little tricky to know whether they are done. As it is baking in the oven, the sides of the pancake will rise about 1 to 2 inches and even creep over the top of the skillet. Once the edges and top of the German pancake is nice and golden brown, you know to remove the pancake from the oven. The middle of the pancake will be a yellow egg color. Once the pancake is removed from the oven, in a short amount of time, the German oven pancake will fall a bit. This happens as it is cooling.

    Optional Toppings to Try

    Traditionally adding syrup or sprinkling powdered sugar are always popular choices. Once the German pancake is baked and ready to serve, add your favorite toppings and create a delicious breakfast everyone will love.

    • Syrup: Buttermilk syrup or any berry syrup.
    • Jam: Strawberry jam is my favorite!
    • Fresh Berries: Raspberries, strawberries, and blueberries go together so well and balance out the sweet flavor of German pancakes.
    • Powdered Sugar: Sprinkle some powdered sugar over the top!
    • Chocolate Chips: Add the chocolate chips right on top of the pancake while it is warm.
    • Cinnamon Sugar: A little more sweetness!
    • Nutella: This adds a delicious, chocolatey taste!

    More Delicious Breakfast Ideas

    Breakfast might just be the best meal of the day! It can be sweet, savory or anything in between! I’ve gathered up a few more of my very favorite breakfast recipes that you must try. You’re entire family will love them!

    Print

    German Oven Pancake

    A hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!
    Course Breakfast
    Cuisine German
    Keyword german oven pancake, german pancakes
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Servings 4 People
    Calories 212kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup all purpose flour
    • 3 large eggs
    • 1/2 cup milk
    • 3 tablespoons melted butter divided
    • 1 tablespoon sugar
    • 1/4 teaspoon of salt

    Instructions

    • Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
    • Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

    Video

    Notes

    Updated on December 22, 2022

    Originally Posted on March 21, 2019

    Nutrition

    Calories: 212kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 138mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 490IU | Calcium: 55mg | Iron: 1mg
  • Stollen Bread

    Stollen Bread

    This traditional German stollen bread is the perfect treat for the holidays! It’s a delicious sweet bread filled with cranberries, raisins, candied citrus, and a luscious almond filling.

    I love German food and trying to recreate it at home! A few more recipes you’ll have to try out: pork schnitzel, German oven pancakes, and this German potato salad! (It’s one of my favorite sides!)

    Hero image of sliced stollen bread on a wooden board.

    German Christmas Fruit Loaf (Christstollen)

    This holiday season, swap out your traditional fruit cake for this tasty German version! Translated, “stollen” means fruit loaf. These are eaten all year round, but in December they’re called Christstollen. Stollen bread is soft with the perfect chew. Similar to a fruit cake, it’s also loaded with cranberries, raisins, and candied citrus for delicious fruity flavor!

    What really makes stollen good, though, is its tasty almond filling. I use almond paste in this recipe, but it’s also commonly made with marzipan! Stollen is the perfect combination of flavors and textures. It’s sweet, nutty, and fruity! You’ve got to give this delicious German pastry a try for Christmas. It may just become a new family tradition!

    What You’ll Need to Make Stollen

    I’ve broken this list of ingredients up into a few different parts so it’s easier to organize. If you can’t find almond paste at your local grocery store, check out my tips section below on how to make it at home.

    Fruit and Nut Mixture

    • Dried Fruits: In my stollen bread I used dried cranberries and golden raisins for the perfect combination of tart and sweet.
    • Candied Citrus: I used both candied orange and lemon peel. If you can’t find these in-store, use my recipe here to make them from scratch!
    • Slivered Almonds: Adds a little extra nuttiness to the stollen.
    • Dark Rum: Added for extra flavor.

    Bread

    • Milk: I always like to use whole milk for bread because the fat content makes it soft and tender. Be sure to use milk that’s warm to help activate the yeast!
    • Yeast: I used active dry yeast.
    • Sugar: Just regular granulated sugar works great to sweeten up the dough.
    • Bread Flour: Bread flour has a higher protein content than all-purpose flour, so it produces more gluten and gives your stollen more chew.
    • Large Egg: Binds all of the ingredients together!
    • Softened Butter: I used unsalted butter because we add salt separately.
    • Vanilla: Vanilla and sweet breads go hand-in-hand! Add some in for an extra pop of flavor.
    • Lemon Zest: I add lemon zest for a touch of zesty flavor.
    • Salt: Keeps your stollen from tasting bland.
    • Spices: No Christmas bread is complete without spice! I used cardamom, nutmeg, and cinnamon for the perfect holiday flavor.

    Almond Filling

    • Almond Paste: For the filling of the stollen. You can also use marzipan instead. If you can’t find either at the store, you can make it from scratch using my instructions below.

    Garnish

    • Melted Butter: Nothing compares to a little melted butter brushed on top of homemade bread!
    • Powdered Sugar: Stollen is traditionally made with powdered sugar dusted on top, but you can omit this if you want your bread to be less sweet.

    How to Make Almond Paste

    If you can’t find almond paste or marzipan at the store, don’t worry! It’s really easy to make at home. All you need are a few simple ingredients and a food processor. Add 1 1/2 cups whole almonds, 1 1/2 cups powdered sugar, one egg white, and blend until you reach a paste-like consistency.

    6-photo collage of dough being prepared.

    How to Make Stollen Bread

    I know all the instructions may be intimidating, but making stollen is actually pretty simple! It just takes a little time and patience to get your dough right.

    Preparing the Fruit and Nut Mixture

    1. Combine Ingredients: Prepare the fruit and nut mixture by combining dried cranberries, raisins, candied fruit peels, almonds, and rum.
    2. Soak in Rum: Allow the mixture to soak, stirring occasionally until you are ready to use it.

    Making the Dough

    1. Activate Yeast: In the bowl of a stand mixer combine your milk, yeast, and sugar. Let the mixture rest for about 5 minutes, it should become bubbly as the yeast activates.
    2. Combine: Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.
    3. Mix: Using the dough hook attachment mix the dough on low speed to incorporate all the ingredients and bring the dough together. Once dough has come together, if it is too sticky and wet, add more bread flour ¼ cup at a time. Then allow it to mix for a few more minutes on low speed. Increase speed to medium high and mix for about 3-5 minutes, this will develop the gluten.
    4. Proof: Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
    5. Create Bread Forms: While the dough is resting, create two rectangular forms with tin foil and place them on a sheet of parchment paper, these will help the stollen bread to keep it’s shape while baking. If you have stollen bread forms you can use those.
    6. Shape and Fold: When dough has doubled in size, dump out onto a lightly floured surface and pound to degas. Fold in your fruit and nut mixture, straining out any excess juice beforehand. Then work the dough until the fruit and nut mixture is evenly distributed throughout the dough. Allow the dough to rest, covered in the bowl for another 10 minutes.
    Almond filling being added to the stollen and baked.

    Adding Filling and Baking

    1. Add Almond Filling: Dump the dough back onto a lightly floured surface and cut it into two equal halves. Stretch each half into a rectangle and set aside. Take your almond paste and roll into a rectangle between two sheets of parchment paper. Cut the almond paste rectangle in half and place one on each rectangle of dough, slightly off to one side.
    2. Shape and Proof: Stretch the dough over the almond paste and secure your seam on the side of the loaf. The seam is baked on the side of the loaf to create the classic stollen bread form. Be sure to secure it tight. Place the formed loaves onto your prepared forms on the sheet pan and cover, allow the loaves to proof until just under double in size. Do a touch test to see if the loaves are ready to bake by lightly poking down each loaf about 5 times. The pokes should slightly spring back but still be visible. If they spring back and the dough is still tough they need more time, if the loaf starts to deflate when you perform the test your dough is over-proofed.
    3. Bake: Once the loaves are ready, bake them at 350° Fahrenheit for 40-50 minutes. I like to rotate the pan around after about 30 minutes to ensure an even bake. You also may want to cover the loaves with foil after 30 minutes if they are browning too quickly. The loaves are ready when they are a light golden brown and temp out to 190° Fahrenheit.
    4. Add Topping: Remove the loaves from the oven and brush with melted butter, once the loaves have cooled a bit, dust each one generously with powdered sugar.
    Top-down view of stollen, sliced into 2 pieces.

    Tips for Making the Best Stollen

    Here are a few of my tips and tricks for making stollen! It’s really easy to customize. You’re going to love making it for the holidays!

    • Use Orange Juice in Place of Rum: The alcohol in the rum you soak the fruit and nuts in will bake out, but if you are not comfortable using rum you can use orange juice as a substitute.
    • Swapping Out Almond Paste for Marzipan: You can use marzipan instead of almond paste, I just prefer the almond paste personally.
    • How to Make Candied Citrus: If you need to make your own candied orange and lemon peel like I did follow these steps: chop up ½ cup lemon peel and ½ cup orange peel and put into a large saucepan with 1 ½ cup sugar and ½ cup water, bring to a boil, stirring constantly. Reduce the temperature to low and allow the mixture to simmer for about 10 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature before using in your bread recipe.

    A loaf of stollen on a wooden board.

    How Long Does Stollen Last?

    This loaf is best made the night before you intend to serve it so it has plenty of time to cool down. Enjoy within a few days. It can be stored covered at room temperature for up to a week, and in the freezer for 3 months, although I recommend eating it fresh!

    • At Room Temperature: Store stollen in an airtight container. It will stay fresh for up to 1 week!
    • In the Freezer: Store stollen in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

    Front view of stollen with a slice being picked up.

    More Christmas Bread Recipes

    There’s no better time to make homemade bread than for the holidays. Here are a few more recipes to make your stomach happy and fill your kitchen with the amazing smell of homemade bread. If you love bread as much as I do, you’re going to want to check out my full list of bread recipes here!

    Print

    Stollen Bread

    This traditional German stollen bread is the perfect treat for the holidays! It's a delicious sweet bread filled with cranberries, raisins, candied citrus, and a luscious almond filling.
    Course Bread, Dessert
    Cuisine German
    Keyword christstollen, stollen, stollen bread
    Prep Time 2 hours
    Cook Time 50 minutes
    Total Time 2 hours 50 minutes
    Servings 6
    Calories 993kcal
    Author Alyssa Rivers

    Ingredients

    Fruit and Nut Mixture

    • ½ cup dried cranberries
    • ½ cup golden raisins
    • ¼ cup candied lemon peel
    • ¼ cup candied orange peel
    • ⅓ cup slivered almonds
    • ⅓ cup dark rum

    Bread

    • 1 cup whole milk warm
    • 2 ¼ teaspoon active dry yeast one package
    • 2 tablespoons sugar
    • 3-4 cups bread flour
    • 1 large egg
    • 1 cup unsalted butter softened
    • 1 tablespoon vanilla
    • 1 tablespoon lemon zest
    • 2 teaspoons salt
    • 1 teaspoon cardamom
    • 1 teaspoon nutmeg
    • ½ teaspoon cinnamon

    Almond Filling

    • 1 cup almond paste

    Garnish

    • 4 tablespoons butter melted
    • ⅓  cup powdered sugar

    Instructions

    Preparing the Fruit and Nut Mixture

    • Prepare the fruit and nut mixture by combining dried cranberries, raisins, candied fruit peels, almonds, and rum. Allow the mixture to soak, stirring occasionally until you are ready to use it.

    For the Dough

    • In the bowl of a stand mixer combine your milk, yeast, and sugar. Let the mixture rest for about 5 minutes, it should become bubbly as the yeast activates.
    • Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.
    • Using the dough hook attachment mix the dough on low speed to incorporate all the ingredients and bring the dough together. Once dough has come together, if it is too sticky and wet, add more bread flour ¼ cup at a time. Then allow it to mix for a few more minutes on low speed. Increase speed to medium high and mix for about 3-5 minutes, this will develop the gluten.
    • Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
    • While the dough is resting, create two rectangular forms with tin foil and place them on a sheet of parchment paper, these will help the stollen bread to keep it’s shape while baking. If you have stollen bread forms you can use those.
    • When dough has doubled in size, dump out onto a lightly floured surface and pound to degas. Fold in your fruit and nut mixture, straining out any excess juice beforehand. Work the dough until the fruit and nut mixture is evenly distributed throughout the dough. Allow the dough to rest, covered in the bowl for another 10 minutes.
    • Dump the dough back onto a lightly floured surface and cut it into two equal halves. Stretch each half into a rectangle and set aside. Take your almond paste and roll into a rectangle between two sheets of parchment paper. Cut the almond paste rectangle in half and place one on each rectangle of dough, slightly off to one side.
    • Stretch the dough over the almond paste and secure your seam on the side of the loaf, the seam will be baked on the side of the loaf to create the classic stolen bread form, just be sure to secure it tight. Place the formed loaves onto your prepared forms on the sheet pan and cover, allow the loaves to proof until just under double in size. Do a touch test to see if the loaves are ready to bake by lightly poking down each loaf about 5 times. The pokes should slightly spring back but still be visible. If they spring back and the dough is still tough they need more time, if the loaf starts to deflate when you perform the test your dough is over proofed.
    • Once the loaves are ready, bake them at 350° fahrenheit for 40-50 minutes. I like to rotate the pan around after about 30 minutes to ensure an even bake. You also may want to cover the loaves with foil after 30 minutes if they are browning too quickly. The loaves are ready when they are a light golden brown and temp out to 190° fahrenheit.
    • Remove the loaves from the oven and brush with melted butter, once the loaves have cooled a bit, dust each one generously with powdered sugar.

    Nutrition

    Calories: 993kcal | Carbohydrates: 104g | Protein: 17g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 134mg | Sodium: 881mg | Potassium: 467mg | Fiber: 7g | Sugar: 47g | Vitamin A: 1290IU | Vitamin C: 7mg | Calcium: 177mg | Iron: 2mg
  • Ham and Cheese Quiche

    Ham and Cheese Quiche

    Ham and Cheese Quiche is a classic combination that is sure to make this quiche a new family favorite! Easy to put together, this dish is perfect for brunch, breakfast, or even dinner!

    I love a delicious and savory breakfast dish! It kicks off the days and fills me right up! You must try this simple and easy Overnight Breakfast Casserole, this delicious Breakfast Casserole, or these classic Sunny Side Up Eggs!

    A pan of ham and cheese quiche with a slice taken out.

    Ham and Cheese Quiche Recipe

    I absolutely love to make quiches. They are so easy to put together, and you can customize them with any fillings that you want. This one is especially delicious because you use classic ingredients like cheese and ham, which means… Even your kids will go crazy over it!

    This ham and cheese quiche is so simple and easy because you can use premade dough for the crust. So all you have to do is put it in the pan, whip up the filling, and let it bake! It’s a great recipe to make ahead of time too. Bake it with some cinnamon rolls and muffins, and you can have yourself a delicious brunch!

    Ingredients in Ham and Cheese Quiche

    The ingredients in this ham and cheese quiche are simple and easy; you probably already have most of them ready to go in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

    • Pie Crust: You can just grab a store-bought pie crust and keep it in your fridge until you are ready to go!
    • Eggs: I always use large eggs when I cook.
    • Half and Half: You can easily make this at home with this recipe or use whole or 2 percent milk instead.
    • Salt and Pepper: These will enhance all ingredients’ flavors.
    • Onion Powder: This adds some delicious flavor without being overpowering.
    • Cooked Ham: You can buy cubed, cooked ham at your local grocery store to save some time!
    • Mexican Blend Cheese: I always like to shred my cheese from the block so that it melts into my quiche better.
    • Green Onion: You can add this to the quiche mix or use it as a garnish on top.

    How to Make Ham and Cheese Quiche

    This easy quiche recipe only takes about 10 minutes of prep time. The rest of the time is spent cooking in the oven! It’s so easy and delicious; it’s a great meal for the entire family!

    1. Prep: Preheat oven to 350 degrees Fahrenheit. Roll out the pie crust and shape it into a 9-inch pie dish. Set aside.
    2. Whisk: In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder.
    3. Add Cheese: Whisk in 1 cup of shredded cheese.
    4. Assemble: To assemble the quiche, place the cubed ham on top of the pie crust to fill the bottom of the pan.
    5. Pour: Pour the egg mixture over the chopped ham.
    6. Sprinkle and Garnish: Sprinkle the remaining ¼ cup shredded cheese over the egg mixture. Garnish with diced green onion.
    7. Bake: Carefully place the pie in the preheated oven. Bake for 45 minutes or until the ham and cheese quiche is cooked through.
    8. Let it Sit: Remove from the oven and allow the quiche to sit for 5 minutes before enjoying it!
    4 pictures showing how to put together a quiche before baking it.

    Tips and Tricks for Making the BEST Quiche

    I love this ham and cheese quiche, but you can easily make it even more than that by adding in veggies or different ingredients that you love!

    • Variations: Feel free to add up to ½ cup of any fresh veggies you desire! I like mixing it up with diced bell pepper, chopped spinach, sliced mushrooms, chopped broccoli, etc., to make this quiche extra tasty!
    • Use Dry Ingredients: Make sure to dry all your filling ingredients. The ham should be nice and dry before adding it to the pie crust. Just pat it down with a paper towel. 
    • Homemade Pie Crust: If you want to make your crust from scratch, you totally can! Use this recipe, it’s my grandma’s, and it is perfect!

    The top view of a ham and cheese quiche in the pan.

    How to Make it Ahead of Time

    This ham and cheese quiche is a great brunch recipe to make ahead of time! You can either store it in the fridge or your freezer, whichever works best!

    • In the Refrigerator: Cook your quiche as directed and let it cool. Cover it with some foil or a lid, and you can store it in your fridge for 2-3 days. When you are ready to eat it, let it sit at room temperature for 15 minutes. Then, reheat it in the oven at 350 degrees Fahrenheit for about 15 minutes.
    • In the Freezer: Once you have cooked your quiche, then you can let it cool. Store it in an airtight container in your freezer (label it with the date!) and it will last about 2-3 months. When you want to eat it, let it thaw in the fridge overnight. Then, cover it with some foil and bake it at 350 degrees for about 35 minutes.

    A slice of ham and cheese quiche on a white plate with a gold fork cutting into it.

    More Delicious Brunch Recipes

    Brunch is kind of the best meal ever invented. You get to have breakfast foods and lunch foods all at the same time and you don’t even have to choose! Plus, you get to sleep in! It’s the best in my opinion! Here are a few more recipes that you can whip up for breakfast, brunch or even dinner! Try them all, they are so delicious!

    Print

    Ham and Cheese Quiche

    Ham and Cheese Quiche is a classic combination that is sure to make this quiche a new family favorite! Easy to put together, this dish is perfect for brunch, breakfast, or even dinner!
    Course Breakfast
    Cuisine American, French
    Keyword breakfast quiche, Easy Quiche, Ham and Cheese Quiche
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8
    Calories 270kcal
    Author Alyssa Rivers

    Ingredients

    • 1 refrigerated pie crust
    • 6 large eggs
    • 3/4 cup half and half (any milk higher than 1% is best)
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon granulated onion powder
    • 1 1/4 cups cooked ham, cubed
    • 1 1/4 cups Mexican blend cheese, shredded
    • 2 tablespoons green onion, diced

    Instructions

    • Preheat oven to 350° Fahrenheit. Roll out the pie crust and shape it into a 9-inch pie dish. Set aside.
    • In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder.
    • Whisk in 1 cup of shredded cheese.
    • To assemble the quiche, place the cubed ham on top of the pie crust to fill the bottom of pan.
    • Pour the egg mixture over the chopped ham.
    • Sprinkle the remaining ¼ cup shredded cheese over the egg mixture. Garnish with diced green onion.
    • Carefully place the pie in the preheated oven. Bake for 45 minutes, or until the quiche is cooked through.
    • Remove from the oven and allow the quiche to sit for 5 minutes before enjoying it!

    Notes

    Optional- Feel free to add up to ½ cup of any fresh veggies you desire! (diced bell pepper, chopped spinach, sliced mushrooms, chopped broccoli, etc.)

     

    Originally Posted on May 15, 2018

    Updated on December 20, 2022

    Nutrition

    Serving: 1slice | Calories: 270kcal | Carbohydrates: 12g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 537mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 2mg

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