Make mornings easier with these air fryer hash browns cooked perfectly in minutes! Crispy, golden, and seasoned to taste like your favorite diner hash browns.
I’m always looking for fast and easy ways to make my mornings run smoother with my kids, like these air fryer hash browns. I have some other favorite recipes that can be made ahead of time. Try this amazing breakfast casserole or these easy cinnamon rolls. I also love making a big batch of homemade pancake mix to enjoy throughout the week.
What Are Air Fryer Hash Browns?
Sometimes it can be hard to achieve that crispy golden outside crust on hash browns. The air fryer is the answer, and you will be amazed at our perfectly they turn out. My kids beg for these hash browns all the time, and you will love the seasoned flavor and texture of the potato hash browns.
Any recipe that involves potatoes is a success at my house! Zuppa Toscana has always been a hit with the kids, however, these yummy Irish potatoes are a new favorite at our house. I also love to use the air fryer for making roasted potatoes.
Ingredients For Air Fryer Hash Browns
These air fryer hash browns only take a few ingredients, and they are the perfect side dish for your breakfast. I love that I can stock up on frozen hash browns because I can make these for breakfast any morning of the week. And with just a few seasonings that you already have in your spice cabinet, these are a no-brainer!
Frozen Hash browns: Frozen hash browns can be found in any grocery store.
Seasoning Salt: Pre-made seasoned salt with a mixture of seasonings that add great flavor!
Pepper: Black pepper to bring out the flavor in dishes.
Olive Oil Spray: Olive oil helps add that great crisp to the hash browns. Any non-stick cooking spray would work!
How To Make Air Fryer Hash Browns
Making this recipe could not be any easier! Just toss them in the air fryer and walk away. No more standing at the stove pan frying your hash browns to cook and crisp up. Get ready to love this recipe because you will never want to make hash browns any other way again.
Season: Spread the hash browns into the bottom of your air fryer basket in a single layer, then sprinkle with seasoning salt, and pepper. Spray with olive oil spray because this will make it nice and crispy.
Cook: Cook at 370 degrees for 6 minutes, then open the air fryer and flip hash browns. Spray with olive oil spray, and then continue to cook for 5-7 minutes or until they are golden and crispy on top.
Tips For Perfect Hash Browns
Here are some tips to having success with air fryer hash browns. I had to make these a few times to get it just right. You will definitely want to keep these tips in mind so you can achieve that perfect crisp.
Frozen Hash Browns: Always make sure that you use frozen and pre-shredded hashbrowns. Fresh hashbrowns result in soggy potatoes!
Don’t Overcrowd: Your hash browns should be layered evenly in the air fryer basket. Overcrowding the potatoes won’t cook them evenly. If you buy a bigger bag of hash browns, then make sure to cook them in batches because you won’t be able to cook them all at the same time.
Do Not Thaw: Use the frozen hash browns straight from the freezer because you don’t need to thaw the frozen potatoes first.
Flip: Flip the hash browns halfway through the cooking process. This allows the hash browns to crisp up because it helps to cook them evenly on both sides, then use a spatula to help you flip the potatoes.
Adjust Time: You may need to adjust the cooking time on your air fryer because other brands can cook differently. If you need to cook them longer, then just add 1-2 minutes until it reaches your desired crispness.
Leftovers Hash Browns
Leftover air fryer hash browns can be easily reheated and enjoyed the next day. Follow the instructions below for storing and reheating your hash browns.
In the Refrigerator: Store leftover hash browns in the refrigerator in an airtight container.
To Reheat: Preheat your air fryer to 370 degrees Fahrenheit. Place the refrigerated hash browns in the air fryer basket and cook for 5 minutes, or until warmed through. Enjoy!
More Easy Air Fryer Recipes
I love using my air fryer! I use it at least 3 mornings a week, if not more. Here are some more air fryer breakfast recipes for you to try. I guarantee it will make your life easier in the mornings!
Make mornings easier with these air fryer hash browns cooked perfectly in minutes! Crispy, golden, and seasoned to taste like your favorite diner hash browns.
Course Breakfast
Cuisine American
Keyword air fryer, easy
Prep Time 6minutes
Cook Time 6minutes
Total Time 12minutes
Servings 2
Calories 187kcal
Author Alyssa Rivers
Ingredients
16ouncesfrozen hashbrowns
1teaspoonseasoning salt
1/4teaspoonpepper
olive oil spray
Instructions
Spread the hash browns into the bottom of your air fryer basket in a single layer. Sprinkle with seasoning salt and pepper. Spray with olive oil spray.
Cook at 370 degrees for 6 minutes. Open the air fryer and flip hash browns. Spray with olive oil spray and continue to cook for 5-7 minutes or until they are golden and crispy on top.
This baked berry oatmeal is a TikTok sensation that’s every breakfast lover’s dream! Warm, milky, and loaded with juicy berries, it’s the most delicious way to start your day.
Oats will forever be one of my favorite breakfasts. They’re just so delicious and there are so many ways to customize them! You’ll have to try these overnight oats or my recipe for homemade oatmeal next. They’ll leave you satisfied and full of energy throughout the day!
TikTok-Inspired Baked Berry Oatmeal Recipe
Recreating recipes from TikTok is one of my new favorite things to do. After all, there’s a reason why these recipes have been shared by hundreds of thousands of people, right? They must be good! After trying the (amazing) viral twisted bacon I knew I needed to give more of these recipes a try. As a lover of all things breakfast, when I saw this baked oatmeal with berries I knew I had to make it for myself. You guys- it lives up to the hype! This hearty breakfast is so creamy, sweet, and bursting with berry flavor!
You only need 6 simple ingredients to make it, and the best part is it comes together in one pan for easy preparation and cleanup! One-pan meals are my absolute favorite! This tasty baked oatmeal is also packed with tons of health benefits. You have healthy fiber from the oats and the berries, potassium from the bananas, and then all of the protein and omega-3s that chia seeds have to offer! Combined with how absolutely delicious this recipe is, you’re going to want it every morning. Let’s get started!
Baked Oatmeal Ingredients
This baked berry oatmeal has super simple ingredients. It’s an inexpensive breakfast you’ll be able to whip up in no time! Plus, you can mix and match toppings to your liking! Baked oatmeal is great for customizing! You can find exact measurements for each of these ingredients below in the recipe card.
Bananas: Bananas make this oatmeal nice and creamy and also act as a natural sweetener. It’s also a great way to get a boost of potassium from your first meal of the day!
Rolled Oats: I used old-fashioned rolled oats here because they add the best texture. Quick oats work too!
Chia Seeds: This is the secret ingredient for this amazing baked oatmeal! Additionally, they’re packed with healthy nutrients like fiber, protein, and body-loving fatty acids!
Brown Sugar: Adds a delicious smoky sweetness to the oatmeal.
Milk: Milk adds creaminess and helps to make this baked oatmeal nice and smooth.
Mixed Berries: I used frozen berries, but feel free to use fresh berries!
How to Make Baked Berry Oatmeal
These amazing baked oats are ready in less than 30 minutes and super easy to make. It’s perfect for those of you that are on the go but don’t want to skip out on a tasty breakfast. Thanks, TikTok!
Preheat Oven, Prep Pan: First, preheat your oven to 350 degrees F. Spray an 8×11-inch pan with cooking spray.
Layer: Add the bananas to the bottom of the pan and smash with a fork. Next, add the oats on top followed by the chia seeds and brown sugar.
Stir in Milk, Add Berries: Add the milk and stir until it is mixed. Top with berries.
Bake and Serve: Bake for 20 minutes or until the oatmeal is set. Enjoy!
Tips and Tasty Variations
Feel free to customize this quick and easy breakfast to your heart’s content! I’ve added a few ideas below to get you started.
More Toppings: A few more toppings that you can add to your baked oatmeal are whipped cream, yogurt, peanut butter, and granola! The more mix-ins the better!
Add Sweetener: Similarly, if you want your oatmeal to be a little sweeter, try adding a drizzle of honey, agave, or maple syrup!
Make it Dairy-Free: You can easily switch out regular milk for soy, nut milk, or oat milk to make this recipe dairy-free.
Storing Leftovers
If you made more baked oatmeal than you can eat, don’t worry! You can store it and enjoy it for breakfast a few days after it has been made.
In the Refrigerator: Store any leftover baked oatmeal in an airtight container.
Reheating: Pop your baked oatmeal in the microwave for 30-second intervals or until warmed through.
More Homemade Breakfast Recipes
Fuel up with a few more of my favorite homemade breakfast recipes! They’re easy, made with simple ingredients, and will leave you and your family satisfied. If you’re looking for more recipes to switch up your breakfast lineup with, find my full list here!
This baked berry oatmeal is a TikTok sensation that's every breakfast lover's dream! Warm, milky, and loaded with fresh berries, it's the most delicious way to start your day.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4
Calories 356kcal
Author Alyssa Rivers
Ingredients
2ripe bananas
2cupsold fashioned oats
1Tablespoonchia seeds
2Tablespoonsbrown sugar
2cupsmilk
2cupsmixed berriesI used frozen
Instructions
Preheat oven to 350 degrees. Spray a 8×11 inch pan with cooking spray. Add the bananas to the bottom of the pan and smash with a fork. Add the oats on top followed by the chia seeds and brown sugar.
Add the milk and stir until it is mixed. Top with berries.
Bake for 20 minutes or until the oatmeal is set. Enjoy!
Buttermilk waffles are a classic breakfast recipe that is a family favorite! Fluffy and light on the inside with a crispy golden outside…buttermilk just makes everything better!
If you’ve never had buttermilk waffles before, you’re in for a treat. They’re some of my favorites! I find myself always coming back to this recipe because of how soft and flavorful these waffles turn out. This is such a staple recipe that I know you’re going to LOVE!
The acidity of buttermilk makes these waffles perfectly soft and tender. Buttermilk also gives these waffles tangy flavor that is subtle but so delicious! One bite and you’ll be hooked. Good news is, these bad boys are so quick and easy to whip up, using boxed mix will be a thing of the past! Serve these tasty waffles up with all of your favorite syrups and toppings and you have a winning breakfast on your hands!
Is Milk or Buttermilk Better for Making Waffles?
It all depends on preference! I personally prefer buttermilk waffles because they’re softer and more flavorful. You won’t have quite as much flavor if you use milk instead, but you will get a crispy, golden outer layer once they’re cooked. If crisp waffles are your thing, try using this recipe instead!
Ingredients You’ll Need to Make Them
The good news is, this recipe uses so many simple ingredients you won’t have to make a trip to the grocery store! And if you don’t have buttermilk on hand, you can even make that too by mixing a couple of pantry staples together! Find my full recipe here. Note: If you’re looking for measurements, they can all be found in the recipe card below!
Flour: All-purpose flour works great for giving these waffles a light and airy structure!
Granulated Sugar: A few tablespoons of sugar will ensure your buttermilk waffles are just sweet enough!
Baking Powder and Baking Soda: You’ll need both to make sure your waffles turn out fluffy instead of dense.
Salt: A pinch of salt will enhance the flavor of your entire batch of waffles.
Buttermilk: The star of the show! You can buy this premade or make your own with just milk and white vinegar! Click here for the full recipe.
Eggs: Helps bind all of these tasty ingredients together!
Butter: Adds richness and makes your waffles nice and soft.
Vanilla Extract: Vanilla makes everything better! Add a little vanilla extract to your batch for sweet, mouthwatering flavor. Use pure vanilla extract for best results.
How to Make Homemade Buttermilk Waffles
It’s just as easy as using boxed mix! The only difference is these waffles taste a million times better and are free of preservatives and artificial flavors! In less than 20 minutes, you’ll have a delicious stack of waffles ready to be devoured.
Mix Dry Ingredients: In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
Mix Wet Ingredients: In another medium-sized bowl, add the buttermilk, eggs, butter, and vanilla extract. Whisk together until the eggs are incorporated.
Combine: Pour the wet egg mixture into the bowl of dry ingredients and whisk just until combined. Be careful not to overmix. You may have a few lumps and that’s ok.
Preheat Waffle Iron: Allow the batter to rest for 10 minutes. Preheat your waffle iron while your batter rests.
Cook: The amount of batter you use depends on the size of your waffle iron. For example, for an 8-inch round waffle iron, use about ⅓ cup batter. Cook for 2 to 3 minutes. My waffle iron has a green light that comes on when my waffle is done. Go ahead and cook your waffle to however crisp you like it! Repeat the cooking process until all of your waffles are made.
Serve With Your Favorite Toppings: Top warm waffles with syrup, berries, or powdered sugar and enjoy!
Tips for Making Homemade Waffles
Here are a few tips and tricks to keep in mind as you make your batch of homemade buttermilk waffles. They’ll turn out perfectly every time!
Measure Flour: Typically, the biggest culprit for dry waffles is that too much flour was added. Be sure to measure and level your flour for the perfect buttermilk to flour ratio.
Don’t Overmix: I know, I know, it’s tempting to want to mix your batter until it’s completely smooth. But in doing so, you may be causing gluten to develop which will leave you with hard and dense waffles. Only mix until the ingredients are incorporated. It’s okay if there are a few lumps left.
Keep Your Waffle Maker Closed: If you open your waffle maker before the cooking time is done, this releases all of the hot air needed to cook your waffle thoroughly.
Underfill: It’s better to underfill your waffle maker than add too much batter and make a mess. You need less batter than you’d think, as it will expand as it cooks.
Delicious Toppings
What would waffles be without delicious toppings? Elevate your breakfast with these to-die-for homemade toppings! They’re made with simple ingredients and will take your breakfast to the next level. Fresh berries and a dusting of powdered sugar is always a good idea, too!
Homemade buttermilk waffles make great leftovers! Simply heat them up and add your favorite toppings for a quick and easy breakfast or midday treat!
In the Refrigerator: Your buttermilk waffles will last for 4-5 days in an airtight container.
Reheating: To quickly reheat your homemade waffles, pop them in the toaster or microwave for 15-30 second intervals or air fryer for 1-2 minutes at 350 degrees Fahrenheit.
More Tried and True Breakfast Recipes
They do say it’s the most important meal of the day, so why not spice up breakfast with a few more of these delicious homemade recipes? My kids are always asking me to make them, so good thing they’re so easy to make! If you’re looking for more amazing breakfast recipes, you can find my full list here!
Buttermilk waffles are a classic breakfast recipe that is a family favorite! Fluffy and light on the inside with a crispy golden outside…buttermilk just makes everything better!
In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
In another medium-sized bowl, add the buttermilk, eggs, butter, and vanilla extract. Whisk together until the eggs are incorporated.
Pour the wet egg mixture into the bowl of dry ingredients and whisk just until combined. Be careful not to overmix. You may have a few lumps and that's ok.
Allow the batter to rest for 10 minutes. Preheat your waffle iron while your batter rests.
The amount of batter you use depends on the size of your waffle iron. For example, for an 8-inch round waffle iron, use about ⅓ cup batter. Cook for 2 to 3 minutes. My waffle iron has a green light that comes on when my waffle is done. Go ahead and cook your waffle to however crisp you like it! Repeat the cooking process until all of your waffles are made.
Top warm waffles with syrup, berries, or powdered sugar and enjoy!
This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread!
This is such an incredible recipe! I had never heard of a zucchini bread like this, so I made it . . . and then I made it again . . . and again. . . and you get the picture. What makes it so unique is you add a package of pistachio instant pudding. You know how pudding does amazing things to cookies and cakes? Well, it does amazing things for bread too!
This is definitely one of my go-to zucchini bread recipes this year. And my kids about died when they tried it! It’s soft and delicious and really levels up and a classic zucchini bread recipe that you may already love! The outside of the bread is nice and chewy, and the inside is dense and loaded with great flavor. It’s a good thing it makes two loaves because we eat every last slice of this. It tastes great for several days, and it’s perfect for packing in lunches or for snacking on all day long.
Ingredients in Pistachio Zucchini Bread
This quick bread recipe is super easy and has a secret ingredient that makes it loaded with flavor… A box of pistachio pudding mix! Check out the recipe card at the bottom of the post for exact measurements.
Flour: I used all-purpose flour in this recipe.
Baking Powder and Baking Soda: These act as leavening agents and help the bread to rise and be soft and fluffy.
Salt: The salt enhances all of the flavors in the bread.
Instant Pistachio Pudding: This is what infuses the bread with that delicious pistachio flavor.
Eggs: I always use large eggs whenever I am baking!
Sugar: You need some granulated sugar to sweeten up the bread!
Vanilla Extract: Adding a splash of vanilla flavor really makes this bread taste extra sweet.
Vegetable Oil: You can also use canola oil if that’s all that you have on hand.
Grated Zucchini: I don’t peel my zucchini to save on time, but you can peel it if you prefer!
Chopped Pistachios: These not only add in a great taste but a delicious texture to the batter of the bread as well as on top!
How to Make Pistachio Zucchini Bread
Take a few minutes and make this bread. It’s so delicious. I promise that you won’t regret it! In fact, go ahead and make an extra loaf for later. You will be so glad you did when the first one gets gobbled right up!
Prep: Preheat the oven to 350 degrees. Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside.
Mix Dry Ingredients: In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
Stir Wet Ingredients: In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
Combine: Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won’t look like that after baking.
Bake: Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that’s okay.
Cool: Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.
Variations
There are a few ways that you can elevate and change up this delicious pistachio zucchini bread! We make this so often, so it’s nice to mix things up every once in a while.
Add Lemon: Try adding a tablespoon of lemon juice to the batter. It complements all of the other flavors so well and adds just the slightest bright flavor to the bread.
Add some frosting: If I really want to sweeten this up, then I make some cream cheese frosting, slather it on the top, and then sprinkle it with some additional pistachios. It makes a delicious dessert!
How to Freeze Leftovers
If you want to make some ahead of time, this pistachio zucchini bread freezes so well! So make a couple of extra loaves to store in your freezer for later!
To Freeze: Let your baked bread cool, and then wrap your loaf in some plastic wrap. (You can also freeze individual slices instead for an easy grab-and-go option). Then, Wrap the loaf in some foil or put it in a ziplock bag and label it with the date. It will last about 6 months in the freezer.
To Thaw: When you are ready to eat it, just let your bread thaw on your counter until it’s softened all the way through.
More Delicious Pistachio Recipes
If you are as crazy about pistachios as my family is, then you must try these other recipes! They are full of flavor and taste so good for any occasion! Don’t just try one… You need to try them all!
This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread!
Preheat the oven to 350 degrees. Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside.
In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won't look like that after baking.
Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that's okay.
Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.
These banana pancakes are perfectly soft and fluffy and taste just like warm banana bread… in pancake form, of course! It’s a great recipe to use when you have any over-ripe bananas!
I love fresh bananas, but there is just something about overripe bananas and all of the delicious recipes that you can make with them! In fact, I purposefully leave them on my counter to ripen JUST so that I can make these delicious pancakes! I needed a yummy breakfast, and I love banana bread, so I couldn’t wait to make this recipe! I mean, who wouldn’t like the taste of banana bread drizzled with some delicious syrup??
These pancakes tasted just like banana bread! They were really thick and moist and had a delicious banana flavor. I especially loved the vanilla maple glaze on top! This was the perfect way to use my over-ripe bananas, and this breakfast was a huge hit! I know that your entire family will love it. Plus, you won’t be able to help to hum the song “banana pancakes” as you cook them up!
Ingredients in Banana Pancakes
These banana pancakes are packed with so much flavor, including cinnamon and nutmeg. After all, that’s what makes banana bread so good so why not transfer that deliciousness to these pancakes. Check ou the recipe card at the bottom of the post for exact measurements.
Flour: I used all-purpose flour in this recipe. It holds it all together and adds a thick, rich flavor.
Baking Powder: helps them fluff up and stay puffy.
Salt: This enhances the flavor of the pancakes.
White Sugar: This adds in a sweet flavor to go with the bananas.
Brown Sugar: This adds in a tiny bit of extra sweetness.
Cinnamon: This goes perfectly with the banana flavor.
Nutmeg: I love the nutty, earthy flavor in these pancakes.
Milk: The milk helps to bind all of the ingredients together.
Vanilla Extract: This adds in a splash of extra flavor.
Bananas: Make sure that you use overripe bananas… The riper, the better!
Butter: This adds in so much flavor!
Pecans: The pecans are perfect for topping these banana bread pancakes to add a little bit of texture!
Vanilla Maple Glaze
Maple syrup: This adds in that classic maple flavor for the glaze.
Powdered sugar: This dissolves easily, which creates a creamy base.
Vanilla: This adds a dash of so much flavor!
How to Make Homemade Banana Pancakes
You can whip these pancakes up in a jiffy. Just don’t eat all of the batter before you make them. It will be tempting but trust me when I say that the finished product is worth the wait!
Whisk together ingredients: Preheat a skillet to medium-low heat. In a large mixing bowl, whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
Combine and Mix: Add in mashed bananas and melted butter and mix together until the batter is smooth.
Prepare Skillet: Spray skillet with cooking spray and add ⅓ cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear, flip to the other side.
Cook: Repeat with remaining batter. I was able to get about 8 pancakes.
Make the Glaze: Whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.
Toppings and Mix-ins
Change up these delicious banana pancakes by adding in all sorts of delicious chocolate, berries or nuts! Here are a few ideas that will make these extra delicious!
Chocolate: Try adding some chocolate chips, white chocolate chips, or Nutella to the pancake batter.
Nuts: I already love pecans on these pancakes, but I also think that walnuts, candied nuts, and cashews would taste delicious.
Fruit: Who doesn’t like the combo of banana and some berries? Try some raspberries, cranberries, blueberries, or strawberries on top!
Coconut: Sweetened shredded coconut is insanely delicious on these pancakes.
Syrup: I love homemade syrups on my pancakes! Try this maple syrup, this homemade caramel syrup, chocolate syrup, or some classic buttermilk.
Tips for Making Banana Pancakes
I love to make these ahead of time before my kids come down to eat. Resting them in the oven only helps keep them warm and does not overbake them. They are still fluffy, moist and ready to enjoy! For fluffier pancakes, let the batter rest for a moment
Blend the ingredients: For a smoother batter, place all of the ingredients in a blender instead of whisking them.
Let it rest: The batter does best if you give it some time to rest before cooking it on the skillet. This will activate the leavening agents and help to thicken up the batter.
Non-stick skillet: For best results, using a non-stick skillet will help your pancakes cook throughout.
Butter: A little butter or non-stick grease is great to add to the skillet before pouring your batter on so that your pancakes don’t stick and flip easily.
Preheat the Skillet: You will want to make sure that your skillet is warm to hot before you pour your batter on it. That way, they will cook evenly throughout the pancake.
When should I flip them? Once the middle begins to bubble up, the pancakes are ready to be flipped.
Keeping them warm: If you are planning to make these a little ahead, keep them warm and fresh by simply placing the cooked pancakes on a baking sheet and place in the oven at the lowest temperature (around 170 degrees Fahrenheit. When ready to serve, pull them out of the oven.
Can I Freeze Banana Pancakes?
Yes! These banana pancakes store so well in the freezer. I like to double the batch so that I can have a quick and easy breakfast option on hand. Once your pancakes have cooled, then stack them in an airtight container with parchment paper in between each of them. That way they won’t stick together. You can heat them up individually in the microwave or the toaster straight from the freezer!
More Delicious Banana Recipes
I love bananas in recipes! Give me all the bread, cupcakes, puddings and anything else that you can that I can use them in. They are so sweet and delicious and really take any recipe to the next level. Try out a few more of my favorites. The copycat banana pudidng from Magnolia Bakery is the BEST!
These banana pancakes are perfectly soft and fluffy and taste just like warm banana bread… in pancake form, of course! It's a great recipe to use when you have any over-ripe bananas!
Course Breakfast
Cuisine American, Caribbean
Keyword banana pancakes
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 6people
Calories 283kcal
Author Alyssa Rivers
Ingredients
2cupall purpose flour
2teaspoonsbaking powder
1/4teaspoonsalt
1/4cupwhite sugar
1teaspooncinnamon
1teaspoonBrown sugar
1/4teaspoonnutmeg
2/3cupmilk
1tablespoonvanilla extract
3large very ripe bananasmashed
2tablespoonsbuttermelted
chopped pecans for garnishoptional
Vanilla Maple Glaze:
1/2cupmaple syrup
1/2cuppowdered sugar
1teaspoonvanilla
Instructions
Preheat a skillet to medium low heat. In a large mixing bowl whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
Add in mashed bananas and melted butter and mix together until the batter is smooth.
Spray skillet with cooking spray and add ⅓ cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear flip to the other side.
Repeat with remaining batter. I was able to get about 8 pancakes.
To make the vanilla maple glaze, whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.
Quick 45 Minute Cinnamon Rolls are made with homemade dough filled with ground cinnamon, and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over the top, making this the VERY BEST breakfast!
Thank you for sharing this recipe. Just tried it. First time I’ve ever made cinnamon rolls from scratch. Very easy and quick to make. These rolls taste sooo goood!
-Tim
Quick 45-Minute Cinnamon Rolls Recipe
This is the only cinnamon bun recipe you will ever need! These cinnamon rolls are Incredibly soft, fluffy, and ready in just 45 minutes. And no, they are not made with pre-made or canned dough. The dough is made entirely from scratch and rises super fast, thanks to my oven-proofing method. You basically make the dough and let it rest for just 5 minutes. Then, you roll and cut the cinnamon rolls and let them rise in a warm, preheated 200-degree Fahrenheit oven.
They will rise in just 20 minutes and are then ready for baking. You then turn on the oven to 375F and bake for 15 minutes, and that’s pretty much it! The result is soft and fluffy cinnamon rolls that are out of this world. Top with my easy glaze, and enjoy these warm rolls right out of the oven!
What you need to make Quick 45 Minute Cinnamon Rolls
Don’t let the ingredient list scare you! Most of the ingredients are right in your refrigerator and pantry. These cinnamon rolls come together quickly and easily in just a few simple steps.
Dough
Flour: This adds thickness and combines it all together.
Sugar: You need sugar for a sweet taste.
Salt: The salt adds just enough to help the yeast rise.
Instant Yeast: This makes it so that your dough can rise at a quicker pace.
Water: Water softens the dough and creates a sticky, gooey texture.
Milk: You can use whatever milk you have on hand. I used one percent milk, which gave these a creamy and smooth texture with a hint of flavor.
Butter:I used unsalted butter in this recipe.
Large Egg: The egg will combine it all together.
Filling
Butter: The butter is melted and used to combine the cinnamon and brown sugar tougher.
Cinnamon: You can’t have a cinnamon roll without cinnamon!
Brown Sugar: I love how this brings a little sweetness to the cinnamon rolls.
Glaze
Powdered Sugar: It dissolves quickly and makes this icing glaze come together.
Vanilla Extract: A splash of vanilla makes the perfect blend of icing and tastes SO good!
Milk: This combines with powdered sugar to form the glaze.
How to Make Quick 45-Minute Cinnamon Rolls
These cinnamon rolls are SO good and melt in your mouth. Trust me! These cinnamon rolls will not last long and are always a huge hit! Watch the glaze fall into the cracks and in-between the cinnamon rolls getting ooey-gooey.
Dough
Mix and knead: In a large bowl, mix the flour, sugar, salt, and yeast until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with a hand or stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
Preheat oven: Preheat the oven to 200 degrees and turn it off after 10 minutes or just before placing rolls in the oven.
Filling
Roll and add to pan: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut it into 9 (large) even pieces. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
Let the roll rise in the oven, then bake: TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
Glaze
Combine and Drizzle: Mix the powdered sugar, vanilla, and 2 Tablespoons milk together until smooth and lump-free. Drizzle over warm rolls.
Tips for Making Quick 45-Minute Cinnamon Rolls
There are several tips for making quick 45-minute cinnamon rolls, but simply following the recipe is straightforward and will help make the best of the best cinnamon rolls! Watch how easily these cinnamon rolls come together.
Dough:
Liquids: Any liquid, like water or milk, should all be warm to keep the yeast active.
Rising the dough: For a quicker rise, turn the oven to 200 degrees Fahrenheit. Once it reaches 200 degrees Fahrenheit then turn the oven off and let the dough rise in the oven.
Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well, and your cinnamon rolls may turn out flat.
Proof the yeast: You can proof the yeast by simply adding water, yeast, and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming, discard that yeast mixture. Your cinnamon rolls will not rise.
Rolls:
Rolling out the Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
Spray your wrap: When letting your cinnamon rolls raise or anytime they are covered, spray the aluminum foil or plastic wrap before covering your cinnamon rolls. This will avoid the covering from sticking to the cinnamon rolls.
Filling Variations: Try pumpkin pie spice to the mixture or use fruit fillings to add a little more flavoring.
Using a Bread Machine: This will work in a bread machine too! Simply add all dough ingredients into the bread machine. Set the bread machine on the dough cycle. Once it is done, let the dough rise for another 10 to 15 minutes.
Glaze:
Storing the Icing: go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
Icing Variations: Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavor to your cinnamon rolls.
Frosting: Let your cinnamon rolls cool for a couple of minutes, but it is best to frost while they are hot, and the frosting can melt on them into each of the layers.
45 Minute Cinnamon Rolls FAQs
Here are a few questions that you may have when making cinnamon rolls. Hopefully, these frequently asked questions and answers can help make these cinnamon rolls easier for you.
What type of yeast should I use? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quickly enough compared to the high active yeast.
What flour is best? All-Purpose flour is best for baking. If you need to use bread flour or gluten-free flour, that will work as well. The texture and taste may be altered a bit using anything besides All-Purpose flour.
Why didn’t my cinnamon rolls rise? There are a lot of variables on this question. To start, it could simply be your yeast. It may be old and expired and not functioning properly for yeast. If your liquids were not hot when combining could also dilute and kill the yeast. There may not have been enough time for them to rise. If you are baking in the wintertime, you may need a little more time to rise the dough since it is colder than normal. To help, place them in the oven, by a window with sunlight, or simply give them a little more time than an hour.
Sticky Dough: Add a tablespoon of flour until it is no longer sticky on your fingers.
Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over-kneading the dough.
How to Store Leftover Cinnamon Rolls
Quick 45-minute cinnamon rolls don’t last long! I haven’t had a chance to even freeze these or store more than 24 hours. They are that good and always a family favorite.
Bake Ahead of Time: This is always a great idea when making the next day for breakfast. Simply follow the instructions before baking your cinnamon rolls. Once sliced and in a pan to rise. After they have risen, make sure they are covered and placed in the refrigerator for up to 24 hours. Before baking your cinnamon rolls, remove them from the refrigerator and let rise once again for about one hour. Then follow the instructions and bake accordingly.
To Freeze: These are great for freezing. The glaze can either be left off until warming up or leave it on while it is in the freezer. Following the cinnamon roll instructions, bake, frost, or freeze your glaze separately. Then let cool, cover, and place as a pan or individually wrapped cinnamon rolls in the freezer for up to 1 month. When ready to eat, let your cinnamon rolls thaw overnight on the countertop or refrigerator.
To Reheat: When ready to warm up, place in the oven for best results and warm up on low until the frosting has melted through, or use a microwave to warm up in 15 to 30-second intervals. Try not to overheat in the microwave, leaving these overcooked and dry.
More Cinnamon Recipes to Try
Cinnamon rolls are the absolute best! They make the best breakfast, brunch, and snack for anyone! My kids go crazy over these and they love them so much! Try some more of these delcious cinnamon recipes. Good luck picking your favorite!
Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!
1packageinstant yeast(1 packet = 2 and ¼ teaspoons)
1/2cupwater
1/4cupmilk
2Tablespoonsunsalted butter
1largeegg
Filling:
1/2stick unsalted butter, softened to room temperature
2Tablespoonsground cinnamon
1/4cupbrown sugar
Glaze:
1cuppowdered sugar
1teaspoonvanilla extract
2-3Tablespoonsmilk
Instructions
To Make the Dough
In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
To Make the Filling
After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
To Make the Glaze
Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.
This delicious zucchini quiche has a creamy, savory egg mixture baked in a perfectly flaky crust. Layers of melted cheese and zucchini make the texture of this quiche cheesy and flavorful.
I love using fresh vegetables in my savory breakfast recipes! It adds so much flavor, and it’s great to start the day by eating your vegetables. I add veggies to my omelets, in my breakfast casserole, or garnish with fresh veggies on top of my breakfast enchiladas.
Homemade Zucchini Quiche Recipe
Quiche is such a unique and delicious meal! Anytime that I can make a recipe adding in more vegetables and of course cheese, I take it! This zucchini quiche recipe may end up being one of my favorite. The thin slices of zucchini are topped with a creamy egg mixture and combined with melted cheese….It’ss insanely delicious. It makes a delicious breakfast or even a light dinner!
My garden is always exploding at this time of year with fresh zucchini and I am always looking for new recipes that I can make to use it all up. This zucchini quiche is perfect because you can make it ahead of time and freeze it for later. That means that you will be enjoying fresh zucchini even into those fall months. And trust me, after you taste the goodness of the Italian seasonings and a flaky pie crust, you will want to make this over and over again!
Ingredients You Need to Make Zucchini Quiche
This recipe only uses a few simple ingredients. So go ahead and get those zucchinis out of your garden and start cooking! To find the exact measurements, check out the recipe card at the bottom of the post.
Pie Crust: You can make your pie crust from scratch (try using my grandma’s recipe– it’s perfection!) or you can buy a pre-made crust from the store.
Eggs: I always like to use large eggs whenever I am cooking or baking.
Heavy Cream: This is the base for the egg mixture and makes the texture extra creamy.
Zucchini: Slice your zucchini nice and thin and don’t worry about peeling it Just go ahead and leave the skin on.
Mozzarella Cheese: I love the taste of mozzarella cheese in this quiche but you can use any other cheese (like cheddar cheese or parmesan cheese) that you prefer.
Italian Seasoning: Try making your Italian seasoning from scratch using this recipe. It is so good and you will never go back to store-bought.
Salt and Black Pepper: These will enhance all of the flavors in the quiche!
How to Make Zucchini Quiche
This quiche only takes about 15 minutes to put together and the rest of the time is hands-off while it’s cooking in the oven! And you can even make it ahead of time so that you can just warm up a slice whenever you are ready to eat it!
Preheat: Preheat the oven to 375℉.
Prepare pie crust: Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
Cook zucchini: In a large skillet add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
Whisk: In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
Add cheese: To assemble the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
Combine: Pour the egg mixture over the zucchini and top with the remaining ¼ cup shredded cheese.
Bake: Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
Why is it Soggy?
Nobody wants their zucchini quiche to be watered down and soggy! There are 2 things in this recipe that I have included to make it so that this doesn’t happen. Leave the peel on your zucchini and cook your zucchini. These steps make it so that your zucchini is still fresh and delicious but it doesn’t water down your quiche.
Storing Leftovers
Here are my tips for storing and reheating zucchini quiche! You’ll be able to enjoy this flaky delight even days after you make it!
In the Refrigerator: You can either tightly wrap your entire quiche with plastic wrap or put individual slices in resealable plastic bags. Either way, your quiche will last in the fridge for up to 3 days.
In the Freezer: Wrap your quiche in plastic wrap and place it in an airtight container. You can freeze your quiche for up to 1 month before it starts to lose flavor and texture.
Reheating: Using an oven to reheat is the best way to retain a tasty, flaky crust. Allow your quiche to thaw/come to room temperature before baking. Pop your quiche in the oven at 350 degrees Fahrenheit for 15-20 minutes or until warmed through. You can use a pie shield or tin foil over your crust to keep it from overcooking.
Try More Zucchini Recipes
I love when my garden is bursting with zucchini! I get to make all my favorite zucchini recipes. And trust me, there are some good ones that you definitely don’t want to miss. Here are some you should try out. Good luck picking a favorite!
This delicious zucchini quiche has a creamy savory egg mixture baked in a perfectly flaky crust. Layers of melted cheese and zucchini make the texture of this quiche cheesy and flavorful.
Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
In a large skillet add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
To assemble to the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
Pour the egg mixture over the zucchini and top with the remaining ¼ cup shredded cheese.
Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
Creamy and comforting cheese grits are a classic Southern dish. The slow-cooked cornmeal creates a deliciously smooth texture with a rich cheesy flavor that you will want to eat all day long!
Cheese grits are known to be served at breakfast, lunch, and dinner. Enjoy cheese grits for breakfast with some crispy bacon, at lunch as a side dish, or for dinner with the grilled shrimp or beef brisket smothered on top! Any time of day you choose, they will be delicious.
What Are Cheese Grits?
These cheese grits are made from finely ground cornmeal and are slowly cooked to perfection. Because uncooked grits can be flavored to taste savory or sweet, I added some cheese to them to amp up the flavor! The cheese and butter stirred into these grits give them a creamy rich flavor that keeps you coming back for more.
Grits are so versatile and I just love the influence of corn in Southern cuisine! Luckily, I have a bunch of delicious Southern recipes on hand… Next, you MUST try these hush puppies or my corn fritters, they are both out of this world! And I can’t wait for you to try my corn pudding. You’re in for a real treat!
What Ingredients Make Cheese Grits?
Cheese grits only take a few ingredients, and you can make them in ten minutes! Because they are so easy and taste so good, I always make sure to have the ingredients on hand. Read my recipe card at the end of this post to get the exact measurements!
Water: Water or milk both work great! If you use milk then it will make the grits creamier.
Salt: Grits have little to no flavor. When you add salt then it helps bring out the flavor and is a must.
Uncooked Grits: There are lots of different types of grits but this recipe works best with instant or regular grits.
Butter: The butter adds richness to this dish. I used unsalted butter so then I wasn’t adding in an extra salt to the recipe.
Cheddar Cheese: Shredded sharp cheddar cheese, medium, or mild cheddar work here. Monterey Jack cheese is delicious too! The grits will take on the flavor of cheese you use.
Grated Parmesan: Parmesan adds a salty nutty flavor. Don’t leave it out!
Salt and Pepper: Use a pinch of salt and pepper to season to taste if needed.
How to Make Cheese Grits
Making cheese grits is shockingly easy, extremely fast, and insanely delicious! And I can tell you this honestly because even my kids love to make them. You will see just how easy they come together.
Boil: Bring a large pot with the water and salt then bring it to a boil.
Cook: Add the grits in and stir. Then, reduce the heat to low and cover the pot with a lid stirring periodically for 5-6 minutes.
AddButterand Cheese: Stir in the butter, cheddar cheese, and parmesan cheese until it’s melted and combined. Then, serve it warm!
Tips and Tricks
Once you learn how to make cheese grits the way YOU like them, you’ll always want to be in charge of making them. Follow my fail-proof tips and tricks to making the creamiest grits.
Low and Slow: The key to cooking grits is low and slow. Using low heat is important so that the grits simmer and slowly release their starches. This creates a decadent, silky-smooth texture. Whisking the grits constantly during the cooking process helps to prevent lumps from forming.
Flavor: Grits absorb the flavors you add in. Feel free to add any seasonings you would like. I think the addition of garlic powder, onion powder, Italian seasoning, cayenne pepper, and/or smoked paprika would be delicious!
Cheese: As long as it’s shredded then any cheese flavor will work! Play around with different cheese combinations and substitute any cheese you would like.
Thickness: The thickness of grits is a personal preference. Grits can be runnier with the addition of more liquid, or thicker by leaving out some of the liquid. Try a few things out and then make it however you like!
How to Store Leftovers
If you have any leftover cheese grits (and that’s a big if!) here are some tips on storage and reheating. Grits are easy to store and reheat, so it’s not a problem if there are leftovers.
In the Refrigerator: Cooked and cooled grits will keep well stored in an airtight container in the fridge for up to 4 days.
To Reheat: The best way to reheat the cheese grits is on the stovetop. Just place the grits in a saucepan over medium-high heat. Add a splash of water or milk and stir until warmed through and creamy. Grits thicken up quite a bit when they cool and are refrigerated, so you may need to adjust the amount of liquid you add. And a little extra cheese melted on top never hurt anyone either! Enjoy!
Try More Corn Recipes
Corn is so versatile, and I have so many dishes I love to make and share. You’re going to want to try some of my favorites, you will love them!
Creamy and comforting cheese grits are a classic Southern dish. The slow-cooked cornmeal creates a deliciously smooth texture with a rich cheesy flavor that you will want to eat all day long!
Course Breakfast, Side Dish
Cuisine American, Southern
Keyword Cheese Grits
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 6
Calories 346kcal
Author Alyssa Rivers
Ingredients
6cupsWateror Milk
1tspSalt
1 1/2cupsUncooked Grits
1/4cupButter
1 1/2cupsCheddar Cheese,shredded
1/3cupGrated Parmesan
Salt and pepper to taste
Instructions
Bring a large pot with the water and salt to a boil.
Add the grits in and stir. Reduce the heat to low and cover the pot with a lid stirring periodically for 5-6 minutes.
Stir in the butter, cheddar cheese, and parmesan cheese until it's melted and combined. Serve warm!
Blueberry pancakes are a classic breakfast option for a good reason… They are the best! Soft, fluffy, and packed with fresh, juicy blueberries, you won’t be able to stop at just one!
If you love pancakes for breakfast, then you must try out a few more of my favorites! After all, there are SO many ways to cook up delicious pancakes. You don’t want to miss any! Try these Lemon Pancakes, these cornbread pancakes, and these delicious cinnamon roll pancakes!
Homemade Blueberry Pancakes Recipe
If you love homemade blueberry pancakes, then boy do I have the BEST recipe for you to try! These blueberry pancakes turn out perfect every time. They are fluffy pancakes that are so soft and delicious. The fresh blueberries provide that juicy taste when you bite into them that is so amazing when you combine it with the pancake and syrup.
I love pancake recipes because they are so quick and easy to make, and these ones are no exception. You can whip them up in under 10 minutes, and they will taste like you went to a restaurant for breakfast or brunch! Plus, they are simple enough that they will go with any syrup. I like to try eating mine with coconut syrup or this homemade buttermilk syrup. You can’t go wrong!
Ingredients in Blueberry Pancakes
These blueberry pancakes use staple pantry items that you probably already have on hand! Grab some fresh blueberries and make this delicious breakfast as soon as possible. Check out the recipe card at the bottom of the post for exact measurements.
Egg: I always use a large egg when i am making pancakes.
Canola Oil: You can use vegetable instead if that’s what you have on hand.
Milk: I use 1 percent milk but you can use any milk that you have in your fridge.
Flour: I used all-purpose flour and it worked great for these pancakes! If you like a little healthier version, try these whole wheat pancakes instead.
Salt: The salt enhances all of the flavors in the pancakes.
Sugar: I like to add sugar so that the overall flavor is a little sweet.
Baking Powder: The baking powder helps these pancakes to rise and be nice and fluffy.
Blueberries: I use fresh blueberries! You can use frozen but I would thaw and drain them first.
Let’s Make Some Pancakes!
Blueberry pancakes are so simple yet delicious. It’s no wonder they are such a classic breakfast option. Once you try this recipe, you will have a go-to recipe for pancakes that you will never veer away from!
Mix Wet Ingredients: In a medium-sized bowl whisk together egg, oil, and milk.
Stir Dry Ingredients: In a separate bowl combine flour, salt, sugar, and baking powder.
Combine: Add the dry ingredients into the wet ingredients and combine. Fold in blueberries.
Cook: Preheat a griddle or pan over medium heat. Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
Variations to Your Perfect Pancakes
Change up your blueberry pancakes so that they have different flavors every time! My kids love adding other ingredients to the batter and making them their own!
Fruits: You don’t just have to use blueberries, any fruit will do! Raspberries, strawberries, bananas are all so delicious!
Nuts: You could add in some walnut or pecans to your pancake better to add a little crunch. A little goes a long way!
Flavors: Add a teaspoon of your favorite exract to change up the base flavor of the pancake. Almond, vanilla and coconut extracts are a great place to start!
Can You Freeze Blueberry Pancakes?
Yes! I love doubling or tripling the batch and then freezing some for later. This way, I can take them out of the freezer and quickly heat them up. It’s such a time saver!
How to Freeze Blueberry Pancakes: Once the pancakes are cool then lay then all on a baking sheet in a single layer for about an hour (doing this first helps them not stick together in the container). Then, transfer then to a plastic bag or an airtight container. Label it with the date. They will last for about 2 months.
How to Reheat Frozen Pancakes: Remove from the freezer and either pop them into the toaster or microwave. No need to thaw before reheating.
Syrups to Use on Blueberry Pancakes
The only thing that makes homemade pancakes better is some homemade syrup! Syrup is so easy to whip up and they can last a few weeks in your fridge! They are worth the few minutes that it takes to put them together. I’ve rounded up some of my favorites, they go with everything!
Blueberry pancakes are a classic breakfast option for a good reason… They are the best! Soft, fluffy, and packed with fresh, juicy blueberries, you won't be able to stop at just one!
Course Breakfast, brunch
Cuisine American
Keyword Blueberry Pancakes
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Calories 1120kcal
Ingredients
1LargeEgg
2TablespoonsCanola Oil
1cupMilk
1cupFlour
1/4teaspoonSalt
2TablespoonsSugar
2TablespoonsBaking Powder
1cupBlueberries
Instructions
In a medium-sized bowl whisk together egg, oil, and milk.
In a separate bowl combine flour, salt, sugar, and baking powder.
Add the dry ingredients into the wet ingredients and combine. Fold in blueberries.
Preheat a skillet over medium heat. Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
