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LindaPinda

"I've used this delicious recipe for about 29 years. They are very good . . . much better than any store-bought English Muffins I've ever had."

Original recipe yields 18 servings (18 muffins (approximately))

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Prep

Cook

Ready In

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

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My review

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LindaPinda "I've used this delicious recipe for about 29 years. They are very good . . . much better than any store-bought English Muffins I've ever had." Original recipe yields 18 servings (18 muffins (approximately)) What's on sale near you.

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1. Recipes

2. Coffeecake

This soft, almost soufflé-like breakfast dish is kind of a casserole, kind of a cake - and definitely tasty! This one-bowl treat is simplicity itself to throw together first thing in the morning.

Instructions

1. Preheat the oven to 350°F. Lightly grease an 8" round cake pan that's at least 2" deep. If your 8" round pan is shallower than 2", use an 8" square pan, or 9" round pan.

2. Beat together the eggs and sugar until smooth.

3. Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined.

4. Add the flour, salt, and baking powder, stirring or beating gently to combine.

Perfect your technique

5. Pour the batter into the pan, and scatter the berries evenly over the top.

6. Bake the cake for about 50 minutes, until a tester inserted into the center comes out moist, but without any obvious smears of raw batter. The edges of the cake should be lightly browned and it should appear set throughout, although it'll jiggle when you gently shake it. Note: If you've used frozen berries, your bake time will probably be longer.

7. Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 30 minutes, to firm.

8. Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.

Tips from our Bakers

For pretty presentation, wait 30 minutes, then cut individual servings with a round biscuit cutter. Use a spatula to support the bottom as you lift each slice onto a plate.

Want to make a dairy-free version of this cake? Substituted melted coconut oil, melted Earth Balance vegan butter, or melted shortening for the butter. In place of the cottage cheese or ricotta, use 1 cup of coconut or almond milk yogurt, adding 1 tablespoon lemon juice to the yogurt before you begin; by the time you're ready to use it, the yogurt will have a small curd-like texture. For the sour cream, substitute plain, unsweetened soy milk yogurt.

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Recipes Coffeecake This soft, almost soufflé-like breakfast dish is kind of a casserole, kind of a cake - and definitely tasty! This one-bowl treat is simplicity itself to throw together first thing in the morning. Instructions Preheat the oven to 350°F. Lightly grease an 8" round cake pan that's at least 2" deep.

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Print Recipe
Jell-o is a staple at most households. It has been around forever and has been turned into so many different dishes over the years, but none as colorful as this Broken Glass Jell-o.

Also called Stained Glass Jell-o, this dessert mixes together all your favorite flavors into one rainbow wiggly brick that you and the kids will love!

Ingredients:

4 small boxes of Jell-o, different colors

1 (14 ounce) can sweetened condensed milk

2 envelopes unflavored gelatin

Water

Directions:

1. Dissolve each of your Jell-o flavors into their own container into one cup of boiling water.

2. Chill them all over night .

3. Slice up the solidified Jell-o into small squares.

4. Spread the squares into a large container, mixing the colors around.

5. Mix both envelopes of the unflavored gelatin into 2 cups of hot water and stir.

6. Pour in condensed milk and whisk together.

7. Pour the mixture over the cubed Jell-o so they are all covered.

8. Refrigerate over night.

9. Cut it up into squares and enjoy!

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Everyone Will Love This Unique Broken Glass Jell-o Treat!

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Jell-o is a staple at most households. It has been around forever and has been turned into so many different dishes over the years, but none as colorful as this Broken Glass Jell-o. Also called Stained Glass Jell-o, this dessert mixes together all your favorite flavors into one rainbow

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1. Recipes

2. Muffins & Popovers

This recipe, a throwback to the "back to the land" '60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great "eat in the car" treat. They need the enhancement of neither butter nor jam (though either - or cream cheese - wouldn't be out of place).

Instructions

1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

2. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

3. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.

4. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.

Perfect your technique

5. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.

6. Add to the flour mixture, and stir until evenly moistened.

7. Drain the raisins and stir them in.

8. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).

9. Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.

10. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Tips from our Bakers

Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

Not fond of raisins? Substitute Substitute Jammy Bits, sweet, soft little morsels of fruit purée.

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Recipes Muffins & Popovers This recipe, a throwback to the "back to the land" '60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great "eat in the car" treat.

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Here's 7 Pancakes From Around The World That Will Change The Way You Think About Pancakes

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1-Hour Cinnabon Cinnamon Rolls are beyond delicious, especially when smothered in frosting! They taste just like Cinnabons and they come together in a snap!
Reposting this recipe because everyone needs an amazing cinnamon roll recipe in their life!! Original recipe posted 12/23/14.
In case you need a crazy-delicious {and seriously so fast} cinnamon roll recipe, I've got you covered.

Cue this music.

If you are freaking out over getting everything done/everything bought/everything wrapped, odds are Christmas morning breakfast is not something you're going to be thinking about....until 11:59pm Christmas Eve. {This was totally me last year, btw}

WELL. I decided to take matters into my own hands, tweak my original cinnabon cinnamon roll recipe and post a 1-hour version that is *nearly* as fabulous.

Obviously, there is a slight difference, but not much.

Also, it's really hard to go wrong with sugar, cinnamon and bread products.

Just sayin'.

This recipe goes so quickly and works so wonderfully because I use super-fast acting yeast and lots of it.

I also cut these rolls a little thinner than the original cinnabons so the centers cook as evenly as the edges and the entire thing puffs up evenly.

The same frosting recipe is used and nearly everything stayed the same within the context of the dough as well.

Sooooo, yeah. Basically, I've got this roll recipe for you to use and enjoy....just in time for Christmas 🙂

Yay!

PS- Christmas is in mere DAYS. Omg.

Excuse me whilst I go lick my screen.

Hello, lover.

Swoon is my middle name.

Anyways, this will be my last post until AFTER Christmas so don't be alarmed if you don't hear from me until Friday or Saturday.

Have a wonderful holiday!

xoxo-Lauren

Recipe Links & Tips

(some affiliate links below)

These cinnamon rolls are based off of my original cinnabon recipe. If you have a little extra time on your hands, give the originals a whirl. If not, these are GREAT!

You can cut these rolls to be thin or thick. Either is tasty; you'll just have to cook the bigger ones longer.

My stand mixer is perfect for recipes like this. Use the dough hook attachment and don't forget: a little stickiness on the dough is ok!! Don't add *too much* flour.

I love my Roulpat for pie crusts, biscuits, cookie dough and cinnamon roll dough too! It's like the cousin of the Silpat. A silicone mat meant for doughs, not baking in the oven. It works amazingly well 🙂 I've been converted for a few years now and won't go back. YOU CAN'T MAKE ME!

If you happen to have one of these on hand, it makes whipping the cream cheese frosting together a cinch! Seriously, if you have one, give it a try!! (On sale here.)

1-Hour Cinnabon Cinnamon Rolls

Ingredients:

for the dough-

1 cup warm milk

4 1/2 teaspoons active dry yeast {use the fast acting kind!}

1/2 cup granulated sugar

1 teaspoon salt

1 egg

1/3 cup canola or vegetable oil

4-4 1/2 cups all purpose unbleached flour

for the filling-

1/3 cup softened salted butter

1 cup packed light brown sugar

2 tablespoons ground cinnamon

for the frosting-

2 oz. cream cheese, at room temperature

1/4 cup softened salted butter

1 teaspoon vanilla extract

1/2 tablespoon corn syrup

1 teaspoon fresh lemon juice

1 1/4 cups powdered sugar

Directions:

1. Making the Dough- In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 4 cups of flour, the remaining sugar and salt. Once yeast mixture looks bubbly and frothy, pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be a little sticky!} Rest dough 5 minutes.

2. Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.

3. Sprinkle counter with flour and roll dough to be about 18x24. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.

4. For the Frosting- While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

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Reposting this recipe because everyone needs an amazing cinnamon roll recipe in their life!! Original recipe posted 12/23/14. In case you need a crazy-delicious {and seriously so fast} cinnamon roll recipe, I've got you covered. Cue this music.

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Start your morning out right with these Sweet Potato Power Pancakes! They're made with 100% oat flour and sweet potato puree and are packed with vitamin A and fiber so you'll feel energized all day long.
Sweet Potatoes, I loved them before I blogged, I love them now, and I will love them when I'm old and grey. When the North Carolina Sweet Potato Commission reached out to me for a partnership I didn't have to think twice. It was an obvious YES. I can't help myself when it comes to this sweet, satisfying, and versatile orange (sometimes white and sometimes purple) spud. If you've been keeping up with FFF's latest sweet potato posts you've seen the Southwestern Sweet Potato Nachos, Sweet Potato Hash Cups, How to Roast Sweet Potatoes, Baked Cheddar Sweet Potato Fritters, Sneaky Sweet Potato Skillet Brownies and now?

These magnificent Sweet Potato Power Pancakes. SO MUCH SWEET POTATO LOVE.

Before we talk about these delicious looking pancakes, let's chat about why we love sweet potatoes so much.
They are NUTRITIOUS.

A medium sweet potato provides 4 times the amount of recommended vitamin A. Vitamin A supports vision health, bone development, and immune function.

If you're looking to up your vitamin C intake, sweet potatoes are for you. You'll find 35% of your daily recommended amount of vitamin C in a medium sweet potato. Vitamin C is great for absorbing iron, fighting infection, and healing wounds.

Sometimes it's hard to find a nutritious vegetable that will keep you fuller, longer. Sweet potatoes are fiber rich so they are sure to keep you satisfied until your next meal.

Sweet potatoes are made up of complex carbs, so no sugar highs and no sugar lows!

They are so VERSATILE.

You can prepare sweet potatoes in so many different ways; pureed, baked, roasted, grated, etc.

Sweet potatoes are great in sweet AND savory dishes.

If you're baking, you can use sweet potato purees as a fat substitute (oil, butter, etc.)

Who doesn't love a vegetable who can be turned into fries?

The fact that you can mix eggs, flour, and sweet potato puree together to make delicious and nutritious pancakes, still blows my mind sometimes. You can puree your own sweet potato (learn how to HERE) or you can buy pureed sweet potatoes at the store, they will both work just fine!

These pancakes are my favorite pancakes so far on FFF. We all know I've had quite a few pancakes in my day. They are perfect for a lazy Sunday morning or for a meal prep breakfast for the week. By the way, if you've never meal-prepped pancakes, it's amazing. All you do is make a batch or two of pancakes, let them cool, then throw them in a freezer safe bag for later. When you're feeling pancakes on a week day morning, all you have to do is throw them in a toaster and BAM. Pancakes.

I love to serve these Sweet Potato Power Pancakes with a little bit of almond butter and maple syrup, but if you're craving savory breakfast, try serving them with a fried egg. YUM.

VIDEO: Sweet Potato Power Pancakes

PS: HAPPY BIRTHDAY TO ME (yesterday) 😀 I hope 27 is as good as 26.

This post is sponsored by the NC Sweet Potato Commission. Thank you for supporting Fit Foodie Finds and my love for sweet taters! I was compensated and all opinions are my own.

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Start your morning out right with these Sweet Potato Power Pancakes! They're made with 100% oat flour and sweet potato puree and are packed with vitamin A and fiber so you'll feel energized all day long. Sweet Potatoes, I loved them before I blogged, I love them now, and I will love them when I'm old and grey.

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Soft and fluffy, scrumptious doughnut holes made with ricotta cheese. These simple doughnuts don't require any yeast, only take about 30 minutes to make and finger-licking-good!

This is one super treat for breakfast. These little ricotta doughnut holes will quickly become a family favorite. They are quite addictive for two reasons:

1. They are SO tasty! The texture is wonderful, they are soft, moist and fluffy inside. They have a mild sweet flavor that goes with coffee, tea or milk. And, you can easily fill them with some jam or custard as soon as you pull them out onto a wire rack. (Just use a long pastry tip to fill the doughnuts.)

2. These doughnuts are unbelievably easy to make. First time I made them, I was really surprised just how fast it was to make these from start to finish. Dough takes about five minutes and cooking will depend on the size of the pan you are using and how many doughnuts can you cook at a time. Each batch takes about 5-7 minutes to cook. All in all, it's an easy, tasty treat for breakfast.

When my mom first gave me this recipe, I thought that the only way to make easy, no-yeast doughnuts was to use refrigerated biscuit dough. This is much, much better. The original recipe actually calls for farmer's cheese. If you're not familiar with farmer's cheese, it's kind of a pressed cottage cheese. It's very firm, grainy and quite tasty. I grew up eating a lot of dishes that use farmer's cheese, so I'm very familiar with it. As I was planning on making this recipe and sharing it with my readers, I realized that there is probably only a small portion of you who are familiar with farmer's cheese. So I decided to use ricotta cheese and make the appropriate adjustments for the dough. The doughnuts turned out beautiful!

Don't even think twice! Make these doughnuts as soon as possible. Make them for your family on Christmas morning and it will be the most hassle-free breakfast that everyone will love. After all, you spend most day on Christmas in the kitchen already.

Check out these great recipes from other bloggers:

Baked Lemon Blueberry Doughnuts from The Recipe Rebel

Frosted Sugar Cookie Doughnuts from Mom Loved Baking

4 Ingredient Apple Cider Doughnuts from The Food Charlatan

Baked Pumpkin Chocolate Chip Doughnuts from The Gunny Sack

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Make sure you follow me through your favorite blog reader (bloglovin or any other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!

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Easy Apple Pie Doughnuts Black & White Glazed Doughnuts Coconut Cake Donuts Pumpkin Carrot Cake Streusel Donuts

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Easy Ricotta Doughnuts - Will Cook For Smiles

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Soft and fluffy, scrumptious doughnut holes made with ricotta cheese. These simple doughnuts don't require any yeast, only take about 30 minutes to make and finger-licking-good! This is one super treat for breakfast. These little ricotta doughnut holes will quickly become a family favorite. They are quite addictive for two reasons: 1.

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I'm sharing a Peach Pie Cinnamon Rolls Recipe today that makes an incredibly delicious breakfast treat that your family is sure to enjoy!
This is a sponsored recipe in partnership with Red Star Yeast.

Pin it for Later
Nothing makes my family happier than fresh made cinnamon rolls. I took these sweet rolls to the next level with a peach filling. I expected they would be a big hit with my family and they certainly were. They went beyond my expectations and I'm putting these in my number one spot just above my Cream Cheese Filled Brioche Sweet Rolls.

I made a simple yeast dough with my favorite and reliable Red Star Platinum Yeast. I used warm milk, butter, sugar and the yeast to start the dough. I then added all purpose flour and a touch of salt. I kept adding flour until the dough came together. I then kneaded it on a floured board until it was smooth. Be sure to visit Red Star Yeast for additional tips and troubleshooting for working with yeast. If you are pretty new to baking with yea you will love the Yeast & Baking Lessons!

I covered it and let it rise for about an hour. I punched the dough down and pushed out the air bubbles.

I rolled out the dough to a rectangle, added the filling and then carefully rolled it up. The peach filling was so easy because I just used peach preserves with a pinch of cinnamon. The filling wanted to squish out so I was pretty gentle with it and didn't roll it too tight.

I sliced it into rolls and placed them into a couple of buttered pie plates. I covered them with a flour sack towel and let them rise for about 30 minutes before baking.

At this point I was getting pretty excited for these rolls, I had high hopes for them.

I made a quick cinnamon glaze and these rolls tasted every bit as good as they look! They were the perfect treat for a Sunday with all of my family around.

This batch made 12 rolls, perfect to split into two pie plates to bake and share with your friends and neighbors. As soon as these were gone, we were already craving another batch. I will be making these again soon.

Making yeast breads and sweet rolls has become one of my very favorite things to bake. I enjoy kneading the dough, watching it rise and then the way the house fills with the scent of fresh baked bread. The more I work with yeast, the better feel I get for the texture of the dough. It's really fun experimenting with different fillings and shapes. I hope, even if you are a little unsure of baking with yeast, that you will give it a try. Make sure your yeast is fresh (not expired) and get to baking!

Connect with Red Star Yeast: Recipes * Facebook * Instagram * Pinterest * Twitter

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Disclosure: This post contains affiliate links, if you make a purchase through these links, I will earn a small amount at no cost to you.

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I'm sharing a Peach Pie Cinnamon Rolls Recipe today that makes an incredibly delicious breakfast treat that your family is sure to enjoy! This is a sponsored recipe in partnership with Red Star Yeast. Pin it for Later Nothing makes my family happier than fresh made cinnamon rolls.

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The only thing I like more than fresh, hot cinnamon rolls are overnight cinnamon rolls. You know - fresh, hot cinnamon rolls that you don't have to wake up at the crack of dawn to bake! Overnight cinnamon rolls are cinnamon rolls you can make ahead of time, and bake the next day.

Since cinnamon rolls are probably my all time favorite morning indulgence, I always think of them on special occasions such as Mother's Day breakfast. When my friends at Bounty asked if I'd like to share how my family celebrates Mother's Day, these overnight cinnamon rolls came to mind almost instantly.

Check out how EASY they are to make! Frosting making compliments of my seven year old.

They are ridiculously delicious, quite simple to make and kind of messy. Have you ever met a great cinnamon roll that isn't messy? I sure haven't! Thank you to Bounty for sponsoring this post.

Here's the thing about Mother's Day. I guess I'm what you'd call a realistic mom. I realistically know that my husband and kids are not going to be whipping up cinnamon rolls from scratch. They've got great intentions, but that's just a bit outside their area of expertise. That's where our overnight cinnamon rolls come in.

You can whip up these overnight cinnamon rolls the day before Mother's Day and pop them in the fridge. Then, on Mother's Day, the kids, dad, your significant other, whoever, can take them out, let them sit out to rise, bake them and make some homemade frosting. This I feel fairly confident my family can do. Oh, and since the rolls do need to sit out a bit to lose their chill and rise a bit, free free to leave instructions for anywhere between 30 minutes and an hour. That's sleep in time for mom right there, and also time for some homemade Mother's Day cards, just in case they didn't quite make it to the store.

This is a situation where everyone really wins. Mom gets to sleep in (in theory), the smell of fresh, hot cinnamon rolls fills your home, dad and the kids feel like rockstars because they managed to put a pan in the oven and stir up a few ingredients, and you get a decadent and delicious breakfast that you deserve. See, being realistic can really pay off.

Another thing to contend with when the kids are in the kitchen... messes. When the kids are helping out for Mother's Day, it's bound to get a little messy. Bounty absorbs the mess quickly, so significant others and the kids can focus on making this Mother's Day truly memorable. Bounty is a more absorbent paper towel, which means the roll lasts longer and significant others won't need to use as much to tackle the messes that come with cooking with the kids on Mother's Day.

And while these are fabulous Mother's Day breakfast idea, they are also great for a Mother's Day brunch. I like to make them the night before, then I can focus on whipping up things like eggs or bacon while they bake, and get to spend more time with my family.

OVERNIGHT CINNAMON ROLLS
Make ahead of time and bake the next day
*WE ARE AWARE THE RECIPE CARD IS NOT PRINTING AS IT SHOULD, AND ARE WORKING ON RESOLVING IT AS QUICKLY AS POSSIBLE. IN THE MEANTIME, CLICK HERE FOR A PRINTABLE PDF OF THIS RECIPE. THANK YOU!
Overnight Cinnamon Rolls
*WE ARE AWARE THE RECIPE CARD IS NOT PRINTING AS IT SHOULD, AND ARE WORKING ON RESOLVING IT AS QUICKLY AS POSSIBLE. IN THE MEANTIME, CLICK HERE FOR A PRINTABLE PDF OF THIS RECIPE. THANK YOU!
I've even got a handy little recipe you can print to put with the cinnamon rolls, to help whoever might be baking them up on Mother's Day morning (also great if you want to give some as a gift). I highly suggest leaving it, the cinnamon rolls, and ingredients for frosting, all together in one spot in the fridge. I said I'm realistic, right?
CLICK HERE FOR FULL SIZE PRINTABLE VERSION
I hope that your family enjoys these delicious cinnamon rolls as much as mine does. Remember that clean up is easier with Bounty, The Quicker Picker Upper, at your side! Grab some Bounty coupons to pick up a few rolls today.
I also hope that all of the moms, grandmothers, aunts, big sisters, significant others, foster moms and step-moms out there, who are working hard to help raise, support and love their kiddos, have a wonderful Mother's Day.
PIN THIS OVER NIGHT CINNAMON ROLL RECIPE TO SAVE IT!

If you love cinnamon rolls, I have some other cinnamon roll recipes you need to try!

If you haven't tried making Whole Wheat Cinnamon Rolls, give it a go. They are delish!

We love to celebrate with Birthday Cinnamon Rolls.

These Lemon Rolls are perfect for spring and summer!

Crunchy, Creamy, Sweet has a Cinnamon Roll Cake, proving cinnamon rolls are for breakfast AND dessert.

The Slow Roasted Italian has some amazing Slow Cooker Cinnamon Roll Pull Apart Bread.
Disclaimer: This post was sponsored by Bounty. All opinions however are mine and mine alone.

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The only thing I like more than fresh, hot cinnamon rolls are overnight cinnamon rolls. You know - fresh, hot cinnamon rolls that you don't have to wake up at the crack of dawn to bake! Overnight cinnamon rolls are cinnamon rolls you can make ahead of time, and bake the next day.

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A very popular breakfast recipe: Farmer's Casserole ~ here is a short video showing you how to make it. Scroll to the end of this post for a printable recipe.

I have made this recipe many times for Thanksgiving morning, Christmas morning, Easter brunch, kid sleepovers, family gatherings and more. It's the kind of recipe that everyone enjoys so much, and it's a very popular recipe here on the RecipeGirl site!

Since my Mom has to eat gluten-free these days, I was super happy to find that I could make this breakfast casserole completely gluten free. I use Ore-Ida shredded hash browns for this recipe if I need to make it gluten-free. If you don't need to worry about that, just use whatever hash browns you can find!

The recipe calls for Monterey Jack cheese with jalapeno or cheddar... choose whatever you prefer, but you can also sub in Swiss if you enjoy that with eggs too!

Tip: Please use evaporated milk for this recipe, not regular milk.

Prep Time: 20 minutes

Cook Time: 50 minutes

Ingredients:

Directions:

Tips:

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Best Turkey Soup Recipe

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A very popular breakfast recipe: Farmer's Casserole ~ here is a short video showing you how to make it. Scroll to the end of this post for a printable recipe. I have made this recipe many times for Thanksgiving morning, Christmas morning, Easter brunch, kid sleepovers, family gatherings and more.

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By This post may contain affiliate links

Looking for the perfect on-the-go breakfast? This Loaded Coffee Smoothie is a coffee lover's dream come true. Packed with whole grains, fruit, protein, and (the best part) coffee, it has everything you need to get out the door and fully functioning in just 5 minutes!

Loaded Coffee Smoothie for Breakfast

I got into the whole healthy smoothie thing a few months ago when I moved in with my boyfriend. Suddenly I was making breakfast for two with a time limit of about five minutes, and that's when I discovered the beauty that is a smoothie. A nutritionist by trade, I like my smoothies to be healthy and energizing, but being a night owl at heart, I needed something that required little to no effort in the morning. So when I came up with this Loaded Coffee Smoothie, I knew I was onto something big.

Here's what you'll need for a coffee smoothie:

1 banana, previously sliced and frozen

½ cup (120 mL) strong brewed coffee, chilled

½ cup (120 mL) milk (any variety)

¼ cup (25 g) rolled oats

Optional: spoonful of nut butter

You'll also need a good blender! We use Blendtec, but there are lots of options out there.

The only real forethought required for this recipe is remembering to freeze the banana and brew the coffee the night before. Peel the banana, slice it, and stick it in the freezer. This will be the creamy base to our delicious liquid breakfast. You'll also need to brew some coffee and set it in the refrigerator to chill. Then in the morning all you have to do to make this delicious coffee smoothie is throw everything into a blender and blitz!

If you're feeling especially motivated you can throw in a spoonful of your favorite nut butter for a punch of protein and healthy fats, or sprinkle on some shaved chocolate for added decadence. This coffee smoothie balances a deliciously sweet coffee flavor with with a powerfully filling and energizing boost, making it perfect for sipping on slow mornings or slurping down while you're on the run!

Oh, and if you're a Starbucks fan, you might want to try these homemade mocha frappucinos!

More smoothie recipe you might like:

1. Chocolate Peanut Butter Smoothie - The Idea Room

2. Chocolate Dipped Strawberry Smoothie - Spaceships and Laser Beams

3. Spinach & Berries Power Smoothie - DIY Candy

4. Green Smoothies - Make and Takes

5. Cherry Smoothie - Amanda' s Cookin'

Save Recipe

Ingredients

1 banana, previously sliced and frozen

1/2 cup (120 mL) strong brewed coffee, chilled

1/2 cup (120 mL) milk (any variety)

1/4 cup (25 g) rolled oats

Optional: spoonful of nut butter

Instructions

Combine all ingredients in a blender until smooth, adding more milk as necessary to reach a consistency to your liking. Optionally top with a sprinkle of chocolate and serve immediately.
https://amandascookin.com/coffee-smoothie-breakfast/

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Coffee Smoothie for Breakfast, grains, fruit, protein, and coffee

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By This post may contain affiliate links Looking for the perfect on-the-go breakfast? This Loaded Coffee Smoothie is a coffee lover's dream come true. Packed with whole grains, fruit, protein, and (the best part) coffee, it has everything you need to get out the door and fully functioning in just 5 minutes!

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The perfect brunch addition, this Raspberry Almond Coffee Cake will have everyone looking for a second slice. It comes together in minutes so it's no problem putting together before the family wakes up. See this recipe MADE ON VIDEO HERE.

I don't think I have to convince anyone how good coffee cake always seems to taste. Whether you eat it in the morning with coffee or in the afternoon with hot tea.... it's just always so dang good! This recipe is no exception. It was our little treat today.

Anytime I'm at Costco and they have great looking berries, I grab them and throw them in the freezer for when inspiration hits. Why buy a coffee cake when they are so easy to make? I threw this one together while I was getting the boy's breakfasts made and making their lunches for school. I'm the ultimate multitasker.

Anyway, next time you see some beautiful raspberries, pick them up and give this Raspberry Almond Coffee Cake a whirl. No mixer needed! However, sometimes I'm in the mood for coffee cake without berries and thisSour Cream Chocolate Chip version satisfies all those cravings. And honestly, no one can resist a slice of this Pumpkin Chocolate Chip Coffee Cake regardless of the time of year.

How beautiful is this deliciousness? The family is going to love it. I can't reiterate enough how easy this is to put together. All you need is a mixing bowl and and an8" cake pan. This cake also freezes and thaws out really well. It's the perfect breakfast or dessert. Perfect for serving at brunch too.

PIN THIS GORGEOUS RECIPE!

There are so manyOther Coffee Cake Recipes You Might Love! Just think of the possibilities with these 20 Coffee Cake Recipes Perfect for Sunday Morning. And who wouldn't love a slice of this Apple Crisp Coffee Cake? I'm thinking this Espresso Coffee Cake could jump in as new, favorite afternoon pick-me-up. It wouldn't be a summer, Sunday Brunch without this Peach Cobbler Coffee Cake. And who could survive a winter,Sunday brunch without this Cranberry Orange Coffee Cake? Not me. I'm pretty sure I'm hopelessly addicted to all coffee cake.

One year ago I made these Zucchini-Nut Bread Sandwich Cookies and everyone went crazy for them. Two years ago I served this Chocolate Chip Cornbread Breakfast Cake for a snack and it was a real winner..and still is.

"I came across this recipe the other day and, feeling the need for some cake this morning, thought I would give it a go. I had to make it with what was on hand though, so I used frozen mixed berries, plain yogurt instead of the sour cream, a mix of gluten free flour (a necessity unfortunately) and ground almonds, and topped it with chopped walnuts. A few changes but it is wonderful! Next time I will go shopping first and make it properly - it should be even better! Thanks for the recipe."

"And the beauty of it is, you can use any kind of berries you have, and it will be just as delicious! So much better than Pop Tarts! :))"

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The perfect brunch addition, this Raspberry Almond Coffee Cake will have everyone looking for a second slice. It comes together in minutes so it's no problem putting together before the family wakes up. See this recipe MADE ON VIDEO HERE . I don't think I have to convince anyone how good coffee cake always seems to taste.

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21 Ideas For Energy-Boosting Breakfast Toasts

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Italian-style strata recipe made with flaky fillo (phyllo) crust. Not your average breakfast casserole! Be sure to see the video and the step-by-step tutorial below the recipe!

This would be a good place to unabashedly admit how much I enjoy large brunch gatherings.

When I do host brunch (and I wish I did more often), an egg casserole of sorts is likely on the menu. And if it's this Italian-style strata recipe, it immediately takes center stage, and it's usually gone in a matter of minutes!

Watch the video for this strata recipe:

What is Strata?

Strata is basically a layered egg casserole. It typically involves eggs, milk, and some cheese. For crust, day-old bread.

The filling in a strata recipe varies depending on what vegetables or proteins I have on hand. This time, it's an Italian-style strata with colorful bell peppers, sundried tomatoes, and fresh parsley. To keep it light, I used lean chicken sausage and only a little grated Parmesan cheese.

The biggest difference, and pretty much the best part about this strata recipe, is the crust.

Why Fillo (Phyllo) Dough in Place of Bread?

I have no big intention to fancy this strata recipe up too much. But using fillo (phyllo) dough in place of stale bread dramatically transforms it. Every bite as satisfying, but in my opinion, far tastier than the average bread-crusted strata.

Instead of a dense breakfast casserole, we get a lighter, more "airy," strata with a crispy, flaky crust!

For best results, I use quality organic fillo dough from The Fillo Factory. It's vegan and contains no preservatives; no cholesterol; and no trans fat. And one big thing for me as a cook, The Fillo Factory dough always comes in good condition, which makes it easy to work with.

I've shared my tips for working with fillo when I posted this Spanakpita recipe, but a couple in particular bear repeating.

1. Fillo (or phyllo) dough must be thawed properly. Too much moisture will make the fillo dough sheets sticky and hard to manage. When thawing, do not remove the fillo from the package, place it in the fridge 12-14 hours before using.

2. And, before you begin assembling the strata, be sure to roll the fillo sheets out carefully on a damp towel. If needed, depending on the size of your baking dish, trim slightly with a pair of scissors, and cover with another lightly damp towel. This helps keep the fillo sheets from breaking too much as you work.

Still, some of the fillo sheets will tear or break. IT HAPPENS. And IT's OKAY! The fillo package comes with more sheets than you need for this recipe.

Be sure to scroll down for the step-by-step photos below the recipe.

Italian-Style Breakfast Strata Recipe with Fillo Crust

Cook the chicken sausage.

Cook the vegetables.

Combine sausage, vegetables, sundried tomato bits, parsley, and diced tomato. Set aside.

Mix eggs and milk. Set aside.

Preheat oven to 350 degrees F.

Take the fillo out of the package and unroll it carefully on a damp towel. Trim slightly using scissors. Lay another lightly damp towel on top.

Now, lay first 8 sheets of fillo, one-sheet-at-a-time. Brush each sheet with butter and olive oil mixture. And fold the extra fillo in. Top the very last sheet with grated Parmesan.

Lay the next 8 sheets of fillo, one-sheet-at-a-time. Again, brush each sheet with the butter and olive oil. This time, leave the excess fillo "flaps" out and do not fold it.

Spread the strata filling evenly across.

Pour in the eggs and milk mixture.

Now, fold the fillo "flaps" in to encase the filling and egg mixture.

Bake in the 350 degrees F heated oven for 30-40 minutes until the egg mixture is fluffy and the fillo crust turns a light golden-brown.

Wait 5 minutes and cut into squares. Enjoy hot! (See suggested side salads in the recipe notes)
*This post is sponsored by The Fillo Factory, makers of quality, gourmet fillo dough. The Fillo Factory dough can be found in different sizes and in Organic White Wheat; Organic Spelt; and Organic Wheat. Vegan; no preservatives; no cholestrol; no trans fat. Available at grocery stores nationwide; click here to find a retailer near you. All opinions are my own. Thank you for supporting brands that make this site possible.
This post may contain Amazon affiliate links. Learn more on our Privacy Policy page. Browse Amazon here.

Other Recipes to Try:
Spanakopita: Greek Spinach and Feta Pie How to Make Baklava Mediterranean Egg Casserole

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Italian Style Breakfast Strata Recipe with Fillo Crust {Video} | The Mediterranean Dish

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Italian-style strata recipe made with flaky fillo (phyllo) crust. Not your average breakfast casserole! Be sure to see the video and the step-by-step tutorial below the recipe! This would be a good place to unabashedly admit how much I enjoy large brunch gatherings.

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Baked Blueberry Buttermilk Pancake Casserole - Thick and fluffy casserole filled with fresh blueberries and topped with a brown sugar crumble. The easiest and tastiest "pancake" you'll ever eat! VIDEO below.
Meet your new favorite breakfast/brunch dish; a thick and fluffy buttermilk "pancake" topped with blueberries and a brown sugar crumble topping. I hereby declare this my favorite breakfast item. Actually, let's call it a tie between this and my Brown Sugar Banana French Toast Casserole. Oh, and my Cinnamon Vanilla French Toast Casserole. OK, just give me all the sugary breakfast carbs. Don't make me choose. 😉

Here's what's amazing about this pancake casserole: you essentially make a big batch of buttermilk pancake batter flavored with vanilla and a touch of lemon zest. Rather than using the batter for individual pancakes (and standing at the stove and flipping, flipping, flipping...), the batter gets poured into a casserole dish, topped with blueberries and brown sugar crumble, and BAKED in the oven! Easy peasy. And the end result is wonderful!

It's fluffy and tender, the topping is crumbly and sweet, and the blueberries impart little pops of fresh flavor. Serve it with a drizzle of warm maple syrup and watch it disappear. I've made this several times and it's been met with rave reviews.

We regularly have breakfast for dinner, and this casserole makes the perfect dinner after a long day. Sugary carbs are my comfort food of choice (I'm sure you're shocked to hear that). 😉

Bonus: The leftovers keep well and they can be reheated in the following days.

So, here's plan: Invite over some friends and family, place this casserole in the oven, pour some coffee (or mimosas!) and enjoy an easy and beautiful meal together. Breakfast just got 100 times better.

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Blueberry Buttermilk Pancake Casserole

MORE FROM CELEBRATING SWEETS

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Baked Blueberry Buttermilk Pancake Casserole - Thick and fluffy casserole filled with fresh blueberries and topped with a brown sugar crumble. The easiest and tastiest "pancake" you'll ever eat! VIDEO below. Meet your new favorite breakfast/brunch dish; a thick and fluffy buttermilk "pancake" topped with blueberries and a brown sugar crumble topping.

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Easy Breakfast Yogurt Popsicles - A delicious, healthy breakfast that is quick and easy to make and will keep you cool all day long.

Hay guys, it's Jane from Baking-Ginger again, bringing you the best thing since sliced bread. Popsicles for breakfast! Yes, you heard right. These Easy Breakfast Yogurt Popsicles are not only delicious but are also packed with summer fruits and topped with a crunchy granola.

Why haven't we been eating popsicles for breakfast? That's a question I have been asking myself over and over lately. It just makes so much sense. It is so perfectly refreshing during the summer months, it keeps you full and the kids will absolutely love them. They are pretty much you're favorite fruity yogurt breakfast bowl but in the form of a popsicle. Could it get any more perfect?

They are awesome because you can make a whole bunch of them ahead of time and leave them in the freezer until you want to eat them. They make breakfast so quick and easy, and are also perfect for whenever you (or the kids) are craving a little treat. Then you can quickly whip them out of the freezer and bam! - you have a healthy, refreshing treat.

I am so excited about these Easy Breakfast Yogurt Popsicles because they are beautiful and so incredibly delicious. Plus, they take barely 5 minutes to make. All you do is make a little mixture of greek yogurt, milk, and honey. Then pour that into your popsicle molds, chuck in a couple of berries (or any fresh fruit you have at home), and top it with a little honey coated granola. Easy, right?

Lastly, pop them into the freezer for a few hours and they will be there waiting for you when ever the craving strikes.

Easy Breakfast Yogurt Popsicles

Prep Time: 5 minutes

Ingredients:

Directions:

Thanks, Jane!

If you love this easy breakfast recipe, you'll love these too!

Jane Bjorkman

Hi there :) My name is Jane and I am the resident blogger and photographer over at Baking-Ginger. I am South African, a ginger and a dessert addict. I spend most of my days baking up a storm and finding ways to make healthy desserts and meals.

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Easy Breakfast Yogurt Popsicles - I Heart Nap Time

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Easy Breakfast Yogurt Popsicles - A delicious, healthy breakfast that is quick and easy to make and will keep you cool all day long. Hay guys, it's Jane from Baking-Ginger again, bringing you the best thing since sliced bread. Popsicles for breakfast! Yes, you heard right.

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The Best Belgian Waffles Recipe - Genius Kitchen

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These waffles are super crisp on the outside, light as a feather inside and so scrumptious! Avoid removing them from the waffle iron too soon; they should be a golden brown. Enjoy!

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I know, it's like I press the "Lame" button and this stuff just rolls right off my tongue. Naming my recipes is a bit difficult for me, but I am fairly successful at cooking, so I do try. I want the name to sound as good as the finished product, and maybe make you laugh. Or groan. We don't all have the same humor, I realize. My humor often turns naughty, but that's another story!

I saw a similar recipe online and wanted to make my own version of breakfast bake in a bundt pan. I've made SO many kinds of baked egg dishes I should start a cookbook. My favorite has to be the one with torn bits of croissant. Or maybe the one with torn bits of rustic, crusty bread and spinach. I totally love the ones that are made in muffin tins, large or regular sized, and frozen for easy breakfasts later.

With my new bundt pan I've had so much fun with cakes it was time to take it for a test run on a savory dish. I'd use my regular egg bake recipe and simply make it in a round pan. I mean the round kind with a hole in the center, the bundt pan. I'd use the same ingredients and end up with a tube of eggy deliciousness. I had plenty of ham to dice up and some spinach that needed to be used soon. I set the chopped ham aside for now.

In a large skillet I drizzled a little oil and wilted down the chopped spinach for a few minutes. I added salt and pepper and a large pinch of garlic powder for seasoning. After 3 or 4 minutes I set the spinach aside in a bowl.

I returned the skillet to the heat and fried a couple cups of hash browns until they were crispy, about 6-7 minutes on medium high. I wanted them to resemble a side order of hash browns, built right into the egg bake. I set them aside to cool.

I diced up most of one small loaf of white bread. Sometimes I cut off the top crust, this time I didn't. I wanted a more rustic look to the eggy bundt cake. After spraying my bundt pan maniacally with cooking spray, I layered half of the cubed bread into the pan. On top of the bread I layered a heaping cup of ham, the spinach, green onions, and a cup of the cheese. I used a mixture of cheddar and Swiss that I had on hand.

I added layers of spinach and hash browns, then the remaining bread cubes, Next up: making the egg custard.

I had jumbo eggs on hand and used 8 of them along with 2 cups of milk and 1 cup of heavy cream. I whisked them with some ground mustard, salt and pepper, then poured them over the contents of the bundt pan.

I let the pan set for 30 minutes to allow the eggs to soak into the bread, then covered the bundts with cheese and slide them into the oven. The recipe I'd read used 400 degree F for the cooking temperature and baked the egg dish for 40 minutes. I tested it after 40 minutes by sticking a paring knife into the center to see if the cut stayed cut and if I could see any liquid.

Since I had doubled the recipe and used two different sized bundt pans I had to test each separately. Oddly enough they were done at the same time but one was slightly more golden brown and pretty. That was probably due to having more cheese on the top.

Of course it tasted amazingly good. Eggs, ham and cheese are always on the top of our list for breakfast dishes. Adding spinach to the flavors was just a bonus.

This could be an adaptable dish, with sweet bell peppers or broccoli added to change it up. Sausage or bacon in place of ham would also be excellent. It was just fun to have it in a new shape, with the same rich flavors we're used to.

Breakfast bundts can also be made ahead and refrigerated, then baked the next morning. I often bake an egg bake the night before and microwave it for future breakfasts. Then you don't need both eyes open to prepare your breakfast in the morning! I can't imagine bouncing out of bed to create this meal in the morning. If you have morning energy, you go! I don't want to hear about it.

Bundt-iful Breakfast Bake

1 heaping cup ham; diced in 3/4″ cubes

2 cups spinach; chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder or minced garlic

large pinch cayenne

2 cups shredded hash browns (I used frozen)

8 cups bread; diced in 3/4″ cubes

1/4 cup green onions; chopped

12 large eggs (I used 8 jumbo eggs)

2 cups milk

1 cup heavy cream

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dry mustard

2 cups shredded cheese (I used Swiss and cheddar)

Preheat oven to 400° F. Spray bundt pan heavily with cooking spray or grease very well with shortening.

Sauté spinach in a drizzle of oil in a large nonstick skillet over medium high heat until wilted. Season with salt, pepper and minced or granulated garlic. Set aside for several minutes to cool.

In same skillet fry the hash browns in a drizzle of oil until lightly browned and beginning to crisp up. Salt and pepper to taste. Set aside to cool.

In the greased bundt pan layer half of the diced bread. Layer diced ham, green onions, spinach, hash browns and one cup of shredded cheese. Cover with remaining bread cubes.

In a bowl whisk the eggs, milk, cream, salt, pepper, ground mustard and cayenne until well mixed. Pour over contents of bundt pan, making sure the top is thoroughly wet. Press down lightly with your fingers to settle contents in the egg mixture. Let stand on counter for 30 minutes to soak up the liquid.

Layer with final cup of cheese and bake in preheated oven for 40 minutes or until knife inserted in center shows eggs have set and are not runny.

To remove from bundt pan: run a knife around the outside and inside edges. Place inverted plate on top of bundt. Flip.

Microwaves and freezes well.

You could use bacon or sausage instead of ham. Brown them and chop into smaller pieces before layering in bundt pan.

Spinach can be omitted. Add any vegetables you prefer: broccoli, diced bell peppers, shredded brussels sprouts, diced tomatoes, etc.

You could substitute gluten free bread cut into cubes if necessary.

Someone used my breakfast bake photo without my permission and posted it with a totally different recipe. I've never made this using cut up Pillsbury Grands, nor would I. You're on your own if you make modifications like that.

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I know, it's like I press the "Lame" button and this stuff just rolls right off my tongue. Naming my recipes is a bit difficult for me, but I am fairly successful at cooking, so I do try. I want the name to sound as good as the finished product, and maybe make you laugh.

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The Perfect Holiday Breakfast: Gingerbread Pancakes Recipe!

Pancakes are my spirit animal. They understand me, and I understand them. Whenever I have a bad day, they are my refuge. When I have a great day, they are my celebratory treat. That's right! Pancakes and I go together like peanut butter and jelly, and this new Gingerbread Pancakes with Eggnog Syrup recipe is my new favorite, especially during the holiday season.

In the 1980s and 1990s, my husband's family carried out an annual tradition of having a formal sit down breakfast every Christmas morning. Growing up, mornings were hectic in his household and having a daily breakfast together was almost never possible. Christmas was a chance to slow down, eat and bond with family. The holiday breakfast consisted of pancakes, sausage, bacon, biscuits, eggs, grits and cinnamon rolls.

I developed this gingerbread pancake recipe with my husband's family in mind. I have always loved the image of his family coming together in that moment over food and laughter. These new pancakes would have fit in perfectly with their Christmas morning feast.

What Are Gingerbread Pancakes?

I have shared quite a few pancake recipes on this site from insanely decadent ones (Oreo Pancakes) to the most delicious for a classic breakfast (Brown Sugar Pancakes with Bacon Butter). These Gingerbread Pancakes with Eggnog Syrup can now be added to that growing list as one of my favorites for the holidays. We all know and love gingerbread cookies during the holiday season but I also know that they aren't quite ideal for breakfast (though they are definitely acceptable in my mind). This gingerbread pancake recipe combines the flavor of gingerbread cookies with the tradition and presentation of pancakes.

Gingerbread cookies are a fan favorite come holiday season but they aren't quite ideal for breakfast (though they are perfectly acceptable in my mind). This gingerbread pancake recipe combines the flavor of gingerbread cookies with the tradition and presentation of pancakes. It doesn't get any better than that!

A stack of these pancakes easily hold their own on the holiday breakfast table and give you all the sensational flavors you know and love during this time of year. The pancake batter is one of my favorite traditional batters with added gingerbread flavors such as molasses, ginger and cinnamon to liven it up.

So get with the season and make a stack of these, along with eggnog syrup that your family will not be able to refuse. 'Tis the season to make things as decadent as humanly possible.

How to Make Gingerbread Pancakes

We all have our version of the "perfect" pancake. But today, we're going to focus on my ideal because I think it's best. Sorry not sorry!

I want crispy edges, fluffy middles and butter that coats the tongue with every bite. I've worked really hard to perfect my pancake techniques and I achieve my ideal every time. Here's how I do it!

Preheat Your Griddle or Skillet
Your cooking tool of choice should be preheated to a medium-high heat. It's hot enough when you sprinkle a bit of water on it and the water evaporates.

Be sure to butter your griddle properly before ladling on the batter. Gotta make sure those precious pancakes don't stick!

Measure Out Your Pancake Batter
Using a measuring cup, pour ½ cup of batter onto the griddle or skillet. By measuring out the batter you create not only visually uniform pancakes but you ensure that they cook at the same speed.

Watch Your Pancakes Carefully
You have to be pretty hands on when it comes to pancakes. They have the ability of going from zero to burnt in seconds. Bubbles will form in the batter as your pancakes cook. When the bubbles start to pop you're ready to flip! Let the pancake sit for about another minute and then remove it from the heat.

Eggnog Syrup Recipe

Eggnog is one of my favorite things about the holiday season. Eggnog is a traditional Christmas drink made from eggs, sugar, milk, booze and nutmeg. The drink is creamy, sweet, warm and slightly spiced. It's the perfect drink to curl up with on a cold, Christmas afternoon.

The syrup recipe I developed for these gingerbread pancakes is a mixture of both pure maple syrup and classic eggnog. The result is a rich syrup layered with flavors of toffee, caramel and nutmeg. The pairing of this syrup with the gingerbread pancakes creates the ultimate holiday treat. The best part? It's a really simple recipe to make.

Other Gingerbread Recipes and Eggnog Recipes To Try

If you like these gingerbread pancakes that feature an eggnog syrup, you might really get a

kick out of these other gingerbread and eggnog recipes:
*Did you make this recipe? Please give it a star rating and leave comments below!*

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Gingerbread Pancakes Recipe with Eggnog Syrup

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Pancakes are my spirit animal. They understand me, and I understand them. Whenever I have a bad day, they are my refuge. When I have a great day, they are my celebratory treat. That's right! Pancakes and I go together like peanut butter and jelly, and this new Gingerbread Pancakes with Eggnog Syrup recipe is my new favorite, especially during the holiday season.