Category: Breads

Easy Monkey Bread Recipe

Kids and adults can’t resist doughy, sweet, pull-apart monkey bread! This easy 5-ingredient monkey … Read more
The post Easy Monkey Bread Recipe appeared first on Sugar and Charm.

Kids and adults can’t resist doughy, sweet, pull-apart monkey bread! This easy 5-ingredient monkey ... Read more

The post Easy Monkey Bread Recipe appeared first on Sugar and Charm.

Beer Bread Recipe (with Parmesan and Black Pepper)

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with…

Read More

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Black pepper parmesan beer bread with butter.

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with tons of savory flavor, this recipe is about to be your new favorite!

What is Beer Bread?

Want a deliciously comforting loaf of bread that doesn’t require hours of proofing yeast, rising, and baking? Beer bread is a quick bread that uses the natural yeasts in beer to activate a rise. The beer reacts with baking powder to help the bread rise as it bakes. Depending on the type of beer you use, you’ll also add extra flavor to the bread. But don’t worry, all or most of the alcohol cooks out of the bread, leaving you with all the flavor but no alcohol.

How to Make Our Beer Bread Recipe

Ingredients

Beer bread ingredients measured and on a kitchen counter.

Process

  1. Preheat oven to 375°F. Lightly grease the loaf pan and set aside.
  2. Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
A lightly greased loaf pan for beer bread.
Flour in a bowl being whisked together.
  1. Create a small well in the center of the flour mixture.
  2. Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over-mix! (if there are small flour pockets, gently stir them away – a couple of remaining flour pockets are okay).
Beer bread ingredients in a bowl.
Beer bread dough in a bowl with a spoon in it.
  1. Pour mixture into a prepared loaf pan.
  2. Pour the remaining butter over the top of the batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
Beer bread dough in a loaf pan pre oven.
Beer bread dough in a loaf pan with melted butter poured over it.
  1. Remove the loaf from the pan and allow it to cool until warm to the touch (about 1 hour and 30 minutes.
Freshly baked beer bread in a loaf pan.
Beer bread on a cutting board.

Tips and Tricks for the BEST Beer Bread

Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.

Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.

Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.

Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.

Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Beer bread on a plate with butter on the slices.

Variations

Switch up the beer. Choose your favorite craft beer or a spiced seasonal variety to add a little extra flavor to the bread. Darker beers, like Guinness, will also add more flavor to your beer bread.

Add cheese. We added parmesan cheese to this recipe, but sharp cheddar, Gruyere, mozzarella, or Monterrey Jack can also be used.

Mix in the herbs. Fresh herbs, including rosemary, thyme, dill, or oregano, can add a new, fun flavor to the bread. Freshly minced garlic or garlic powder also adds incredible flavor to this bread!

Make it spicy. Add chopped fresh jalapeno peppers, red pepper chili flakes, or pepper jack cheese.

Make it sweet. Add dried fruit like raisins, cranberries, or chopped apricots to the bread, along with chopped walnuts, pecans, or pistachios. Don’t forget a drizzle of honey as well!

Storing Instructions

To keep your beer bread fresh, let it cool completely, then wrap it in plastic wrap and place it in an airtight container for up to 2-3 days on the counter.

You can also freeze baked beer bread by wrapping it in plastic and then in an airtight freezer-safe container. Freeze for up to 3 months. Thaw on the counter or in the refrigerator and store in the refrigerator for up to 3 days after thawing.

What to Eat with Our Beer Bread Recipe?

One of the best things about beer bread is that it tastes incredible by itself but can also be eaten with a wide variety of different foods:

Eat it with a dip like Spinach and Artichoke Dip or Hot Crab Dip.

Enjoy it along with a hearty BBQ Chicken Salad or Summer Steak Salad.

Use it to sop up a bowl of Creamy Pumpkin Soup or Chicken Gnocchi.

More Delicious Quick Bread Recipes You Will Love

Beer bread slices on a plate with butter on the side.
Black pepper parmesan beer bread with butter.
Print

Beer Bread Recipe (with Black Pepper and Parmesan)

This incredibly moist and buttery beer bread recipe is simple to make and loaded with fresh parmesan and cracked pepper flavor!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 243kcal
Author Teri & Jenny

Equipment

  • 1 loaf pan 8.5" x 4.5" x 2.75" (9"x 5" is fine too)

Ingredients

  • 3 cups all purpose flour
  • 2 1/2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 12 ounces (a nice flavorful) beer
  • 1/2 cup unsalted butter melted and divided
  • 3/4 cup grated parmesan cheese
  • 1 1/2 teaspoons freshly cracked black pepper
  • zest of 1 lemon (optional)
US Customary – Metric

Instructions

  • Preheat oven to 375°F. Lightly grease loaf pan and set aside.
  • Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
  • Create a small well in the center of the flour mixture.
  • Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away – a couple remaining flour pockets are okay).
  • Pour mixture into a prepared loaf pan.
  • Pour remaining butter over top of batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
  • Remove loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes).

Notes

**Makes 1 (9”x5” loaf)**
Tips and Tricks for the BEST Beer Bread
Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.
Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.
Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.
Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.
Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Nutrition

Calories: 243kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 509mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Calcium: 124mg | Iron: 2mg

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Beer Bread Recipe (with Parmesan and Black Pepper)

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with…

Read More

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Black pepper parmesan beer bread with butter.

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with tons of savory flavor, this recipe is about to be your new favorite!

What is Beer Bread?

Want a deliciously comforting loaf of bread that doesn’t require hours of proofing yeast, rising, and baking? Beer bread is a quick bread that uses the natural yeasts in beer to activate a rise. The beer reacts with baking powder to help the bread rise as it bakes. Depending on the type of beer you use, you’ll also add extra flavor to the bread. But don’t worry, all or most of the alcohol cooks out of the bread, leaving you with all the flavor but no alcohol.

How to Make Our Beer Bread Recipe

Ingredients

Beer bread ingredients measured and on a kitchen counter.

Process

  1. Preheat oven to 375°F. Lightly grease the loaf pan and set aside.
  2. Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
A lightly greased loaf pan for beer bread.
Flour in a bowl being whisked together.
  1. Create a small well in the center of the flour mixture.
  2. Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over-mix! (if there are small flour pockets, gently stir them away – a couple of remaining flour pockets are okay).
Beer bread ingredients in a bowl.
Beer bread dough in a bowl with a spoon in it.
  1. Pour mixture into a prepared loaf pan.
  2. Pour the remaining butter over the top of the batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
Beer bread dough in a loaf pan pre oven.
Beer bread dough in a loaf pan with melted butter poured over it.
  1. Remove the loaf from the pan and allow it to cool until warm to the touch (about 1 hour and 30 minutes.
Freshly baked beer bread in a loaf pan.
Beer bread on a cutting board.

Tips and Tricks for the BEST Beer Bread

Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.

Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.

Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.

Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.

Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Beer bread on a plate with butter on the slices.

Variations

Switch up the beer. Choose your favorite craft beer or a spiced seasonal variety to add a little extra flavor to the bread. Darker beers, like Guinness, will also add more flavor to your beer bread.

Add cheese. We added parmesan cheese to this recipe, but sharp cheddar, Gruyere, mozzarella, or Monterrey Jack can also be used.

Mix in the herbs. Fresh herbs, including rosemary, thyme, dill, or oregano, can add a new, fun flavor to the bread. Freshly minced garlic or garlic powder also adds incredible flavor to this bread!

Make it spicy. Add chopped fresh jalapeno peppers, red pepper chili flakes, or pepper jack cheese.

Make it sweet. Add dried fruit like raisins, cranberries, or chopped apricots to the bread, along with chopped walnuts, pecans, or pistachios. Don’t forget a drizzle of honey as well!

Storing Instructions

To keep your beer bread fresh, let it cool completely, then wrap it in plastic wrap and place it in an airtight container for up to 2-3 days on the counter.

You can also freeze baked beer bread by wrapping it in plastic and then in an airtight freezer-safe container. Freeze for up to 3 months. Thaw on the counter or in the refrigerator and store in the refrigerator for up to 3 days after thawing.

What to Eat with Our Beer Bread Recipe?

One of the best things about beer bread is that it tastes incredible by itself but can also be eaten with a wide variety of different foods:

Eat it with a dip like Spinach and Artichoke Dip or Hot Crab Dip.

Enjoy it along with a hearty BBQ Chicken Salad or Summer Steak Salad.

Use it to sop up a bowl of Creamy Pumpkin Soup or Chicken Gnocchi.

More Delicious Quick Bread Recipes You Will Love

Beer bread slices on a plate with butter on the side.
Black pepper parmesan beer bread with butter.
Print

Beer Bread Recipe (with Black Pepper and Parmesan)

This incredibly moist and buttery beer bread recipe is simple to make and loaded with fresh parmesan and cracked pepper flavor!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 243kcal
Author Teri & Jenny

Equipment

  • 1 loaf pan 8.5" x 4.5" x 2.75" (9"x 5" is fine too)

Ingredients

  • 3 cups all purpose flour
  • 2 1/2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 12 ounces (a nice flavorful) beer
  • 1/2 cup unsalted butter melted and divided
  • 3/4 cup grated parmesan cheese
  • 1 1/2 teaspoons freshly cracked black pepper
  • zest of 1 lemon (optional)
US Customary – Metric

Instructions

  • Preheat oven to 375°F. Lightly grease loaf pan and set aside.
  • Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
  • Create a small well in the center of the flour mixture.
  • Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away – a couple remaining flour pockets are okay).
  • Pour mixture into a prepared loaf pan.
  • Pour remaining butter over top of batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
  • Remove loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes).

Notes

**Makes 1 (9”x5” loaf)**
Tips and Tricks for the BEST Beer Bread
Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.
Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.
Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.
Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.
Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Nutrition

Calories: 243kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 509mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Calcium: 124mg | Iron: 2mg

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Sausage Stuffing Recipe (with Figs)

We love this Sausage Stuffing Recipe SO much! It might be our ideal stuffing. It’s very savory and delicious, but the dried figs add a hint of tart and sweet, which balances the flavors out very well! I have been making this stuffing almost every thanksgiving for the last 8 years and don’t plan on stopping any time soon! It’s the truly the best sausage stuffing ever! How to Make Our Sausage Stuffing Recipe Ingredients…

Read More

The post Sausage Stuffing Recipe (with Figs) appeared first on Spoon Fork Bacon.

Sausage and sage stuffing in a casserole dish.

We love this Sausage Stuffing Recipe SO much! It might be our ideal stuffing. It’s very savory and delicious, but the dried figs add a hint of tart and sweet, which balances the flavors out very well!

I have been making this stuffing almost every thanksgiving for the last 8 years and don’t plan on stopping any time soon! It’s the truly the best sausage stuffing ever!

How to Make Our Sausage Stuffing Recipe

Ingredients

Sausage and sage stuffing ingredients.

Process

  1. Preheat oven to 375˚F. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add sausage, brown and crumble for 2 to 3 minutes.
  2. Drain with a slotted spoon and pour sausage over the bread cubes.
Sausage cooking in a skillet.
Sausage in a bowl with baguette to make a stuffing recipe.
  1. Melt remaining butter into the skillet and add onion and celery. Sauté for 4 to 5 minutes or until onion and celery becomes translucent. Season with salt and pepper.
  2. Add figs and continue to sauté for 2 to 3 minutes.
Onions and celery cooking in a skillet for stuffing.
A skillet cooking stuffing ingredients.
  1. Stir in thyme and chives.
  2. Remove mixture from heat and pour over bread cube mixture.
Sausage and stuffing recipe ingredients in a skillet.
Sausage and sage stuffing recipe in a bowl.
  1. Toss mixture together. Then pour warm stock over the top. Fold mixture together until no dry spots remain and everything is well mixed. Allow mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust seasonings.
  2. Pour mixture into a 9”x13” baking dish.
Sausage and sage stuffing in a casserole dish.
Sausage and sage casserole covered with foil.
  1. Cover with foil.
  2. Bake for 20 minutes, uncover and continue to bake for an additional 10 minutes. Remove stuffing from the oven and allow mixture to cool slightly before serving.

Why this is the BEST Sausage Stuffing

  • Our recipes uses a fresh baguette unlike most recipes which call for stale/dried out bread. We lessen the amount of liquids to balance out the finished texture. This saves time on having to allow the torn baguette pieces to sit out for a couple days.
  • Our recipe has savory and (just ever so slightly) sweet elements to it, which creates a truly delicious stuffing, that pairs perfectly with any thanksgiving meal!
  • It’s a very simple and flavorful homemade recipe that does not require the use of bouillon cubes, which a lot of recipes use.

Tips and Tricks for Sausage Stuffing Success

  • Allow the stuffing to sit with the stock for several minutes to allow the moisture to soak into the bread. This will help to prevent a dry stuffing.
  • Don’t shy away on the amount of herbs used – the aromatics really help to flavor the stuffing!
  • We don’t add an egg to our recipe because we find that we don’t really need it, but if you’re worried your stuffing won’t hold together you can stir two beaten eggs into the stuffing mixture right before pouring it into the baking dish.
  • Keeping the stuffing covered in foil for some of the baking time will help keep the stuffing moist, while uncovering it for the last third of the baking time will allow for a crisp, buttery top to form on the dish.
Sausage stuffing recipe in a casserole dish with a scoop out.

Make Ahead Instructions

Our sausage stuffing recipe can be assembled up to 2 days ahead of time. Just assemble everything into the baking dish, tightly cover with foil (pre-bake) and refrigerate until ready to bake.

If the stuffing seems a little dry upon removing it from the refrigerator, just drizzle about 1/2 cup stock/broth over the baking dish and allow the stuffing to sit at room temperature for about 15 minutes (so some of the excess liquid can be absorbed).

Variations

  • Swap the pork sausage out for chicken sausage or even your favorite brand of vegan sausage.
  • Mix up the herbs you use to suit your personal taste. We’ve added sage in the past with really delicious results!
  • Don’t like dried figs or can’t find them? No problem, try using dried and chopped dates or dried cranberries (for a tart kick)!
Sausage and sage stuffing up close.

More Delicious Stuffing Recipes You Will Love

Sausage stuffing recipe in a casserole dish with a scoop out.
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Sausage Stuffing Recipe (with Figs)

This Sausage Stuffing Recipe (with Figs!) is hands down one of our favorite stuffing recipes ever! It's so rich, and packed with so much buttery and savory flavor – with a hint of sweetness from the dried figs. It's a well balanced stuffing that needs to be on everyone's thanksgiving table!
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 252kcal
Author Teri & Jenny

Ingredients

  • 12 ounce baguette torn into even pieces
  • 8 tablespoons unsalted butter divided
  • 8 ounces Italian sausage casings removed
  • 1 medium onion diced
  • 2 ribs celery diced
  • 14 dried mission figs, quartered
  • 2 tablespoons minced thyme
  • 1 tablespoon thinly sliced chives
  • 2 ½ cups warm chicken stock (or vegetable stock)
  • salt and pepper to taste
US Customary – Metric

Instructions

  • Preheat oven to 375˚F.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour sausage over the bread cubes.
  • Melt remaining butter into the skillet and add onion and celery. Saute for 4 to 5 minutes or until onion and celery becomes translucent. Season with salt and pepper. Add figs and continue to sauté for 2 to 3 minutes. Stir in thyme and chives.
  • Remove mixture from heat and pour over bread cube mixture. Toss mixture together. Then pour warm stock over the top. Fold mixture together until no dry spots remain and everything is well mixed.
  • Allow mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust seasonings.
  • Pour mixture into a 9”x13” baking dish and cover with foil.
  • Bake for 20 minutes, uncover and continue to bake for an additional 10 minutes.
  • Remove stuffing from the oven and allow mixture to cool slightly before serving.

Notes

**Makes 1 (9”x13”)**
Tips and Tricks
  • Allow the stuffing to sit with the stock for several minutes to allow the moisture to soak into the bread. This will help to prevent a dry stuffing.
  • Don’t shy away on the amount of herbs used – the aromatics really help to flavor the stuffing!
  • We don’t add an egg to our recipe because we find that we don’t really need it, but if you’re worried your stuffing won’t hold together you can stir two beaten eggs into the stuffing mixture right before pouring it into the baking dish.
  • Keeping the stuffing covered in foil for some of the baking time will help keep the stuffing moist, while uncovering it for the last third of the baking time will allow for a crisp, buttery top to form on the dish.
 

Nutrition

Calories: 252kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 679mg | Potassium: 224mg | Fiber: 2g | Sugar: 7g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

The post Sausage Stuffing Recipe (with Figs) appeared first on Spoon Fork Bacon.

The BEST Buttermilk Pancakes

No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges. Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple,…

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The post The BEST Buttermilk Pancakes appeared first on Spoon Fork Bacon.

Buttermilk Pancake recipe with syrup poured on top.

No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges.

Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple, filling, and incredibly delicious breakfast. And if you want to enjoy these pancakes any day of the week, make extras and freeze them. They’re perfect for warming up in the toaster for a 5-minute breakfast on a busy morning!

Why We Love These Buttermilk Pancakes

  • They’re extra light and fluffy.
  • The buttermilk adds the perfect amount of tang, perfectly balanced by a light sweetness.
  • You can easily freeze any extras for a quick and delicious weekday morning breakfast!
  • Super versatile! Keep everyone happy by using various add-ins like blueberries, chocolate chips, or bananas and cinnamon!
Buttermilk pancake bite on a fork with syrup poured over it.

How to Make the BEST Buttermilk Pancakes

Ingredients

Process

1.Place all of the dry ingredients into a mixing bowl and whisk together until combined.

2. Add all remaining ingredients, except for the 3 tablespoons of (un-melted) butter.

Dry ingredients for buttermilk pancakes whisked together.
Buttermilk pancakes wet ingredients into dry.

3. Whisk the wet ingredients into the dry with a fork until no dry spots remain but the batter is still lumpy.

4. Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).

Buttermilk pancake batter in a bowl.
Butter melted in a skillet to cook buttermilk pancakes.

5. Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, about 3 to 4 minutes.

6. Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.

Buttermilk pancakes cooking in a skillet.
Buttermilk pancakes in a skillet.
Buttermilk pancakes up close.

Tips and Tricks for the BEST Buttermilk Pancakes

  • Avoid overmixing the batter! You want to combine the wet and dry ingredients just until there are no more dry spots left. Too much mixing will make the pancakes dense and tough.
  • Pour the pancakes onto a hot griddle or pan. To see if it’s hot enough, flick just a little water onto the griddle. If it sizzles and quickly evaporates, the skillet is hot enough. This helps the outside brown nicely as the inside cooks.
  • Wait to flip the pancakes until you start to see bubbles in the top of the batter pop and form little holes. At this point, the underside and inside should be cooked enough to flip and cook just a little bit longer.
  • When your pancakes are done, avoid stacking them while you wait for everyone to be served. Stacking pancakes on top of each other can make the outside mushy instead of crispy. Keep them in a single layer until ready to serve to keep the outsides crisp!

Variations

While these pancakes are amazing when just served with a bit of butter and syrup, you can always try these delicious options as well!

  • Use Add-ins: Toss in half to one cup of blueberries, diced strawberries, mixed berries, diced bananas, chocolate chips, and any combination of add-ins to make each pancake a special treat!
Buttermilk pancakes on a platter.

Storing Leftover Batter and Reheating Pancakes

While you may be able to store some types of pancake batter in the refrigerator or freezer, buttermilk batter doesn’t keep as well. As this batter sits too long, the pancakes won’t fluff up like they will when the batter is freshly made that same day.

You can, however, store leftover cooked buttermilk pancakes. And we highly recommend doing so!

Whether you end up with a few extra pancakes or double the batch with the intention of leftovers, these pancakes can be refrigerated or frozen to enjoy later. **We recommend slightly undercooking the pancakes you intend to reheat at a later date.

To store leftover pancakes in the refrigerator: Place them on a platter or a pan in a single layer or place a small sheet of parchment paper in between a stack of pancakes. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, we recommend a toaster oven or a toaster. Just pop them in the toaster and toast on low or until they’re heated through.

To store leftover pancakes in the freezer: Place the pancakes on a sheet pan in a single layer and freeze for 2-4 hours. Then, add all of the pancakes to an airtight container or freezer bag and freeze for up to 3 months. To reheat frozen buttermilk pancakes, pop them into the toaster until heated.

Our Favorite Dishes to Serve with Buttermilk Pancakes

Buttermilk pancakes go well with any breakfast spread (or just on their own if we’re being honest!), but especially these breakfast favorites!

More Delicious Breakfast Recipes You Will Love

Buttermilk pancakes on a plate with a slice taken out of the stack.
Buttermilk Pancake recipe with syrup poured on top.
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The BEST Buttermilk Pancakes

Light, fluffy, and super simple, you'll never make pancakes any other way again after trying this recipe for the BEST buttermilk pancakes.
Course Breakfast, Main Course, Side Dish
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 3
Calories 458kcal
Author Teri & Jenny

Equipment

Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter

Instructions

  • Place all dry ingredients in a mixing bowl and whisk together.
  • Add remaining ingredients, except 3 tablespoons (un-melted) butter.
  • Whisk with a fork until no dry spots remain, but the batter is still lumpy.
  • Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).
  • Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, 3 to 4 minutes.
  • Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.

Notes

**Recipe Makes 6 Pancakes – 2 Per Serving**

Nutrition

Calories: 458kcal | Carbohydrates: 44g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 626mg | Potassium: 182mg | Fiber: 1g | Sugar: 12g | Vitamin A: 911IU | Calcium: 192mg | Iron: 2mg

The post The BEST Buttermilk Pancakes appeared first on Spoon Fork Bacon.

Super Moist and Easy Pumpkin Cornbread Recipe

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Parmesan Crusted Crostini

We love parmesan crusted ANYTHING and these Parmesan Crusted Crostini are no exception! Modeled after the viral Parmesan Crusted Potatoes, we thought these crostini would surely be a hit! We were right. These are definitely the best crostini we’ve ever made and we might like them even more than the potato version bc of how versatile they are! Not only do they make delicious snacks on their own, but they also make the most delicious…

Read More

The post Parmesan Crusted Crostini appeared first on Spoon Fork Bacon.

Parmesan crusted crostini in a baking dish.

We love parmesan crusted ANYTHING and these Parmesan Crusted Crostini are no exception! Modeled after the viral Parmesan Crusted Potatoes, we thought these crostini would surely be a hit! We were right.

These are definitely the best crostini we’ve ever made and we might like them even more than the potato version bc of how versatile they are! Not only do they make delicious snacks on their own, but they also make the most delicious crostini, topped with nearly anything you can imagine!

How to Make Parmesan Crusted Crostini

Ingredients

Parmesan crusted crostini ingredients on a kitchen counter.

Process

  1. Preheat oven to 400˚F. In a small bowl combine grated parmesan, garlic powder and black pepper. Mix together.
  2. Brush bottom of a 9”x 13” glass baking dish with 1 tablespoon melted butter.
Parmesan mixture to make parmesan crusted crostini.
Parmesan crusted crostini in a baking dish.
  1. Evenly sprinkle parmesan mixture into baking dish.
  2. Top with sliced baguette, leaving space between each piece.
A parmesan mixture sprinkled all over the bottom of a baking dish.
Parmesan crusted crostini over a parmesan mixture ready to be baked.
  1. Lightly brush the tops of each piece of baguette with remaining butter.
  2. Bake for 15 to 18 minutes or until parmesan has browned and crisped and the crostini are lightly toasted on top. Remove baking dish from oven.
Parmesan crostini brushed with oil.
Parmesan crostini recipe out of the oven.
  1. Gently break apart crisped parmesan crostini pieces. Top with toppings of choice and serve!
Parmesan crusted crostini in a baking dish ready to be served.

Tips and Tricks for Success

  • Makes sure the baking dish has a full and even layer of parmesan covering the bottom for maximum crostini coverage.
  • Once you press the sliced baguette into the baking dish leave it along. Moving the pieces of bread around will prevent the glorious parmesan ‘overhang’ from forming, which is one of the best parts!
  • Be sure to leave a small amount of space between each slice of baguette, in the baking dish, to ensure even baking. This will also help to create the parmesan ‘overhang’ on each crostini.

Storing Instructions

These parmesan crusted crostini taste best when enjoyed fresh from the oven, but they also store well in an airtight container, at room temperature, for up to 3 days.

A bunch of parmesan crusted crostini.

What to Serve with Our Parmesan Crusted Crostini

We mentioned earlier how these make the most delicious snack just on their own, but we also LOVE topping them with a variety of things. They truly are the best crostini ever! Some of our favorite toppings and pairings are:

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Parmesan crostini ready to be served.
Parmesan crusted crostini in a baking dish.
Print

Parmesan Crusted Crostini

We guarantee our Parmesan Crusted Crostini will become your new favorite snack and base for all the delicious and yummy things like bruschetta, dips and more!
Course Appetizer, Snack
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 14
Calories 51kcal
Author Teri & Jenny

Ingredients

  • 5 ounces baguette sliced into 1/3" thick slices
  • 1/3 cup pre-grated parmesan
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter melted and divided

Instructions

  • Preheat oven to 400˚F. In a small bowl combine grated parmesan, garlic powder and black pepper. Mix together.
  • Brush bottom of a 9”x 13” glass baking dish with 1 tablespoon melted butter.
  • Evenly sprinkle parmesan mixture into baking dish. Top with sliced baguette, leaving space between each piece. Lightly brush the tops of each piece of baguette with remaining butter.
  • Bake for 15 to 18 minutes or until parmesan has browned and crisped and the crostini are lightly toasted on top.
  • Remove baking dish from oven and gently break apart crisped parmesan crostini pieces.
  • Top with toppings of choice and serve!

Notes

**Each serving is 1 crostini**
Tips and Tricks for Success
  • Makes sure the baking dish has a full and even layer of parmesan covering the bottom for maximum crostini coverage.
  • Once you press the sliced baguette into the baking dish leave it along. Moving the pieces of bread around will prevent the glorious parmesan ‘overhang’ from forming, which is one of the best parts!
  • Be sure to leave a small amount of space between each slice of baguette, in the baking dish, to ensure even baking. This will also help to create the parmesan ‘overhang’ on each crostini.
Storing Instructions
These parmesan crusted crostini taste best when enjoyed fresh from the oven, but they also store well in an airtight container, at room temperature, for up to 3 days.

Nutrition

Calories: 51kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 105mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 71IU | Vitamin C: 0.003mg | Calcium: 32mg | Iron: 0.4mg

The post Parmesan Crusted Crostini appeared first on Spoon Fork Bacon.

The Best Homemade Blueberry Muffins

This easy blueberry muffin recipe makes the most tender, moist, buttery homemade blueberry muffins … Read more
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The post The Best Homemade Blueberry Muffins appeared first on Sugar and Charm.