Raspberry Lemonade

This sweet and tart Raspberry Lemonade is the best way to beat the summer heat! Use fresh or frozen raspberries to make this easy homemade lemonade. Last week, I had an Instacart delivery that left me with an excessive amount of lemons. The shopper mistakingly confused the lemons in my order for pounds instead of […]

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This sweet and tart Raspberry Lemonade is the best way to beat the summer heat! Use fresh or frozen raspberries to make this easy homemade lemonade.

Glass of raspberry lemonade with a sprig of mint and a metal straw in the foreground, with 2 more glasses of lemonade in the background

Last week, I had an Instacart delivery that left me with an excessive amount of lemons. The shopper mistakingly confused the lemons in my order for pounds instead of the actual number of lemons.

But hey, when life gives you lemons…

You make lemonade, right? Or in this case, Raspberry Lemonade.

And chicken piccata and microwave lemon curd and Blueberry Doughnut Muffins with a lemon glaze.

(more…)

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Lemon Blueberry Pancakes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote. Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do! Ingredients for the best lemon blueberry pancakes This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes: All purpose flour: you can also use half and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.

Lemon blueberry pancakes

Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do!

Ingredients for the best lemon blueberry pancakes

This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes:

  • All purpose flour: you can also use half and half all purpose and whole wheat flour: you may need a splash of extra milk
  • Baking powder, sugar and salt
  • Egg
  • Milk
  • Greek yogurt
  • Lemon juice and zest
  • Neutral oil like grapeseed, organic canola oil, or organic vegetable oil
  • Blueberries: fresh or frozen
Lemon blueberry pancakes

How to add berries to pancakes: the secret!

Here’s the biggest mistake people make with blueberry pancakes: they add the blueberries to the pancake batter. What’s wrong with that? Well, there’s a better way to add berries to pancakes. How should you add berries to pancakes?

  • Pour the batter onto the griddle, then place the blueberries on top of each pancake. Why?
  • This makes for even blueberry distribution! Place the berries in the batter itself and it makes lumpy pancakes and uneven distribution. You’ll thank us later.
Blueberry compote

Use fresh or frozen berries: you don’t even need to thaw

Got loads of fresh blueberries for these lemon blueberry pancakes? Perfect! Fresh berries are our favorite for adding to blueberry pancakes. But guess what? Frozen are just as good!

Here’s a question: do you need to thaw frozen blueberries for pancakes? Good news: no! There’s no need to thaw frozen berries because they defrost as part of the cooking process. Defrosting blueberries can be a messy business, and once they’re thawed they can make purple streaks in baked goods and pancakes. So just pop them in frozen: it works like a charm!

Variations on lemon blueberry pancakes

Want a vegan variation on these lemon blueberry pancakes recipe? Here’s what to do to make it plant-based:

  • Substitute almond milk for the milk AND Greek yogurt. Use 1 cup almond milk total, then add a few more splashes to get to a pourable consistency.
  • Use a flax egg for the egg. A flax egg is simply flax seed plus water, combined to form a gel that’s used in vegan baking. It acts as a binder just like a real egg.

Or, go to Vegan Blueberry Pancakes and add 2 tablespoons lemon juice and 2 teaspoons lemon zest.

How to make lemon blueberry pancakes

Topping ideas for lemon blueberry pancakes

These lemon blueberry pancakes are stunners! Of all of our pancake recipes, they’re one of our favorites because they’re so unique and fresh. Step them up by topping them with even more incredible flavors. Here are some of our favorite topping ideas:

  • Maple syrup: The easiest basic topping is maple syrup: and it’s oh so good.
  • Compote (highly recommended!): This Blueberry Compote we made to go especially with these pancakes! It’s lightly sweetened with maple syrup and full of berry flavor.
  • Sauce: Or try this Blueberry Sauce: it’s even sweeter and thicker!
  • Nut butter: Nut butter is great for pancakes because it makes a filling breakfast by adding a hit of plant-based protein. Try Almond Butter, Cashew Butter, Peanut Butter
  • Toasted nuts: These add a great crunch! Try Toasted Almonds, Toasted Pecans or Toasted Walnuts.
  • Whipped cream: If you like a decadent pancake, top with Homemade Whipped Cream.
  • Sweetened Greek yogurt: For a healthier spin, mix a little maple syrup with Greek yogurt for a creamy topping.
Lemon blueberry pancakes

This lemon blueberry pancakes recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the notes in the section above. For a gluten free pancake, go to Gluten Free Pancakes.

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Lemon blueberry pancakes

Easy Lemon Blueberry Pancakes


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 medium pancakes
  • Diet: Vegetarian

Description

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.


Ingredients

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup full fat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons neutral oil (vegetable or grapeseed)
  • 1 cup blueberries, fresh or frozen
  • For serving: Blueberry Compote or maple syrup

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.
  3. Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
  4. Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles, then place blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
  5. Serve immediately with blueberry compote or maple syrup.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Lemon blueberry pancakes

More pancake recipes

Love pancakes? We’ve got lots of ideas for you! Here are some of our favorites:

  • Greek Yogurt Pancakes Light, fluffy, and full of flavor! No buttermilk needed.
  • Sour Cream Pancakes The perfect pancake: ultra fluffy, lightly tangy, and so delicious!
  • Blueberry Buttermilk Pancakes These are the easiest, fluffiest, tangiest, most tender blueberry buttermilk pancakes. You need them in your life—stat.
  • Banana Oatmeal Pancakes These deliciously pancakes are made in a blender using oats and bananas: no flour! They’re gluten-free and delicious.
  • Carrot Cake Pancakes Moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Banana Pancakes

Banana Pancakes are fluffy and perfectly sweet. Stack them up and top them off with sliced bananas, blueberries, and a drizzle of maple syrup for a comforting weekend breakfast. I don’t know if it’s from being home so much or what, but Elle has been a little extra with her breakfast choices lately. Yogurt parfaits […]

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Banana Pancakes are fluffy and perfectly sweet. Stack them up and top them off with sliced bananas, blueberries, and a drizzle of maple syrup for a comforting weekend breakfast.

Stack of banana pancakes on a white plate, topped with sliced bananas, blueberries and whipped cream, with syrup being drizzled on top

I don’t know if it’s from being home so much or what, but Elle has been a little extra with her breakfast choices lately.

Yogurt parfaits or cereal just aren’t cutting it these days. Instead, she’s asking for things like pancakes, waffles, bacon or chicken sausage, fresh fruit…the list goes on.

Luckily the kid doesn’t really eat until 11:30, giving me time to have my coffee before she hits me up with her breakfast requests. Or I guess they’re really brunch requests by that time.

Since pancakes have been popular with my mini brunch lover, it’s given me an excuse to make stacks of these Banana Pancakes on repeat.

(more…)

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Buttermilk Lime Muffins

Buttermilk Lime Muffins
My favorite muffin recipes tend to be easy ones that can be put together in just a few minutes. This is generally because I like to whip up muffins in the morning and enjoy them when they are still fresh from the oven. These Buttermilk Lime Muffins are particularly easy to make and …

The post Buttermilk Lime Muffins appeared first on Baking Bites.

Buttermilk Lime Muffins
My favorite muffin recipes tend to be easy ones that can be put together in just a few minutes. This is generally because I like to whip up muffins in the morning and enjoy them when they are still fresh from the oven. These Buttermilk Lime Muffins are particularly easy to make and I almost always have the ingredients on hand to put a batch together on short notice. They’re fluffy and tender, with a bright punch of fresh lime and a sugary crunch on top.

The batter is made using both lime zest and lime juice. The lime zest – the colorful outer skin of the citrus fruit – is where all the essential oils from the citrus can be found and it is where most of the flavor comes from. You’ll want to use a microplane to remove as much zest as possible, without removing the bitter white pith underneath. I added some of the lime juice into the muffin batter along with the buttermilk to use up the zested citrus and to add an extra bit of lime to the mix.

Did I mention that I love how easy this recipe is? I almost always have fresh citrus on hand and, while I used limes in this particular batch, you could easily use other citrus fruits for a quick variation. Buttermilk has a warm tang that works well with just about any citrus, so feel free to use lemon, orange, grapefruit or something more exotic – like yuzu.

Don’t skip the sugar topping, however, as the muffins are not overly sweet and the coarse sugar on top finishes them off perfectly. If you want to bring in even more citrus, you can use homemade lemon sugar (or sub in limes, of course!) for plain sugar! The muffins will keep for a day or two after baking, but are at their absolute best when they are fresh.

Buttermilk Lime Muffins
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, melted and cooled
1 large egg
1 tsp vanilla extract
1 tbsp lime zest
3/4 cup buttermilk
1/4 cup lime juice
coarse sugar, for topping

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar, melted butter, egg, vanilla extract and lime zest until smooth. Blend in half of the flour mixture, followed by the buttermilk and lime juice. Stir in the remaining flour mixture, mixing until no streaks of dry ingredients remain and batter is uniform. Divide evenly into prepared muffin pan. Sprinkle the top of each muffin generously with coarse sugar.
Bake for 19-22 minutes, or until the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Turn muffins out onto a wire rack to cool completely before serving.

Makes 12 muffins.

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Banana Crumb Muffins

Moist and flavorful banana muffins finished with a sweet and crunchy crumb topping.

The post Banana Crumb Muffins appeared first on My Baking Addiction.

Banana Crumb Muffins are loaded with sweet banana flavor. With a cinnamon crumb topping, these muffins are the ideal afternoon snack or special breakfast treat!

Two white plates with banana crumb muffins set on a dish towel, next to a muffin tin with more muffins

Do you have that one recipe saved on your phone, tagged in your favorite cookbook, or filed away in your recipe box that you go back to time and time again?

Being that I pretty much test and create recipes multiple times a week, there isn’t always time for repeats, but these Banana Crumb Muffins have been a favorite for years.

There’s just something about a muffin and warm cup of coffee that just speaks to me.

(more…)

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Glazed Donut Muffins

Glazed Donut Muffins are the best possible combination of baked donuts and easy-to-make muffins. Dip the tops in a sweet glaze for a breakfast treat that will put a smile on anyone’s face. I have to confess, I’m not really a big donut fan. Don’t come at me! They’re just not my favorite breakfast food.  […]

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Glazed Donut Muffins are the best possible combination of baked donuts and easy-to-make muffins. Dip the tops in a sweet glaze for a breakfast treat that will put a smile on anyone’s face.

Three glazed donut muffins stacked on top of each other on a white countertop, with a coffee mug in the background

I have to confess, I’m not really a big donut fan.

Don’t come at me! They’re just not my favorite breakfast food. 

But I do love me some muffins. I especially adore big muffins with gorgeous domed crowns. Whether they’re Chocolate Zucchini Muffins, Pumpkin Cream Cheese Muffins, or Morning Glory Muffins, I can’t get enough.

So what happens when you combine a glazed donut and a muffin into one breakfast food?

I suddenly find myself in love with it. That’s what.

(more…)

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Meyer Lemon Poppyseed Loaf

Meyer Lemon Poppyseed Loaf
Meyer lemons are always a favorite of mine when it comes to baked goods. The citrus – which is in season all year round – is less acidic than other lemons, meaning that it has a wonderful lemon flavor yet seems to be a touch sweeter than most lemons. This Meyer Lemon Poppyseed …

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Meyer Lemon Poppyseed Loaf
Meyer lemons are always a favorite of mine when it comes to baked goods. The citrus – which is in season all year round – is less acidic than other lemons, meaning that it has a wonderful lemon flavor yet seems to be a touch sweeter than most lemons. This Meyer Lemon Poppyseed Loaf is a delicious way to put meyer lemons to good use. It is a moist and easy to make quick bread that is bursting with lemon flavor in every bite, accented by the subtle crunch of poppyseeds.

The bread is easy to put together and features both lemon zest and lemon juice. Most of the lemon flavor comes from the citrus zest, which is the colorful exterior of a citrus fruit. The zest is loaded with lemon oil, a potent flavoring agent. You’ll want to use a microplane to quickly and efficiently remove the zest from the fruit. Once you have zested the lemon, combine it with sugar – which will rub even more oil out of it as you mix the two together – and the rest of the ingredients in the batter. There is a small amount of lemon juice in the batter, as well as some in the glaze.

The lemon glaze that is used in this recipe is very easy to make and a little bit different than most of the other glazes that I make. It is made with lemon juice and granulated sugar, and it is spooned directly onto the hot loaf when it comes out of the oven. The lemon juice will kind of soak into the loaf, while the lemon-flavored sugar sits on top. As the loaf cools, the juice will be absorbed – making the loaf moist – while the sugar forms a subtle crust on top. It has a really bright flavor and a hint of crunch, which makes it particularly delicious!

You can use regular lemons for this recipe for a more traditional lemon poppyseed loaf. It will be just as delicious, with a slightly different (and still very lemony!) flavor profile from the meyer lemon version. The loaf is ready to eat as soon as it has cooled and you should allow it to cool completely before slicing it to allow the lemon glaze to set.

Meyer Lemon Poppyseed Loaf
2 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 1/2 tbsp meyer lemon zest
1 large egg
1/2 tsp vanilla extract
1/3 cup vegetable oil
3/4 cup buttermilk
1/4 cup meyer lemon juice
1 tbsp poppyseeds

Drizzle
2 tbsp meyer lemon juice
1/4 cup granulated sugar

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan and the base of the loaf pan with parchment paper to minimize sticking.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar, lemon zest, egg and vanilla extract. Stir in vegetable oil and whisk until completely incorporated. Stir in half of the flour mixture, followed by the buttermilk and lemon juice. Stir in the remaining flour mixture and the poppyseeds and mix until batter is uniform. Pour into prepared pan.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf pan comes out with only a few moist crumbs attached and the top springs back when lightly pressed.

While the loaf is baking, prepare the drizzle by combining lemon juice and granulated sugar in a small bowl. When the loaf comes out of the oven. us a spoon to drizzle the sugar mixture evenly over the top of the loaf. Do not pierce loaf, simply allow the mixture to soak in as the loaf cools.
When cooled, remove loaf from pan and slice to serve.

Makes 1 loaf; serves 8-12.

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Strawberry Waffles

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce. Here’s a breakfast treat that will blow you away: strawberry waffles! This stunning recipe is easy to make and full of flavor, perfect for Sunday brunch or any time you need to impress.The waffles are perfectly fluffy, full of big flavor with a short ingredient list. And the strawberry sauce…it’s thick and sweetened with maple, full of beautiful strawberry flavor. This recipe has a healthy spin: it’s not too sweet and the waffles made of all plant based ingredients. Serve it up for guests or your significant other, you’ll earn major points. How to make strawberry waffles: some tips! These strawberry waffles are simple to make using ingredients you likely already have on hand! They’re full of plant-based ingredients and have just the right sweetness: they’re not too sugary! Based on our healthy vegan waffles, they’re customizable so you can make them plant based or use regular dairy milk. Here’s what to know about these waffles: Make the strawberry sauce first, or in advance. Speed up the process by making the sauce in advance: or make it right before the waffles. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce.

Strawberry waffles

Here’s a breakfast treat that will blow you away: strawberry waffles! This stunning recipe is easy to make and full of flavor, perfect for Sunday brunch or any time you need to impress.The waffles are perfectly fluffy, full of big flavor with a short ingredient list. And the strawberry sauce…it’s thick and sweetened with maple, full of beautiful strawberry flavor. This recipe has a healthy spin: it’s not too sweet and the waffles made of all plant based ingredients. Serve it up for guests or your significant other, you’ll earn major points.

How to make strawberry waffles: some tips!

These strawberry waffles are simple to make using ingredients you likely already have on hand! They’re full of plant-based ingredients and have just the right sweetness: they’re not too sugary! Based on our healthy vegan waffles, they’re customizable so you can make them plant based or use regular dairy milk. Here’s what to know about these waffles:

  • Make the strawberry sauce first, or in advance. Speed up the process by making the sauce in advance: or make it right before the waffles. It takes only 15 minutes to whip up, and you can use some of the simmering time to make the waffles.
  • Use your favorite non-dairy milk OR dairy milk for the waffles. These waffles are dairy free and vegan if you use oat milk or almond milk. You can also use dairy milk if it’s all that you have on hand!
  • This recipe makes 4 standard waffles or 2 Belgian. Note this when you go to pour the batter in your waffle iron. More on Belgian waffles below…
Strawberry waffles

Strawberry sauce seals the deal!

The star of this strawberry waffles recipe is this Easy Strawberry Sauce! It’s naturally sweet and made with pure maple syrup. It’s a chunky, thick sauce that cooks down into a beautifully glossy compote. You can keep the berries chunky as you see in the photos, or mash them with a spoon to help them break down more during cooking. Here’s the basic idea behind this strawberry sauce:

  • Slice: Slice the strawberries.
  • Simmer: Simmer them with maple syrup. If you’d like a less chunky sauce, mash the berries as it cooks.
  • Thicken: Pull out a bit of the sauce and mix it with cornstarch (this avoids clumping). Then stir it back in and heat until the sauce thickens. The total simmer time is only 10 minutes!
Strawberry sauce

Tip: find the ripest berries possible

It goes without saying that this strawberry sauce is best with the ripest, most beautiful red strawberries. If you can find local strawberries, that’s even better! The flavor is unreal. If you don’t have access to local berries, simply find the ripest strawberries you can at the grocery store. You’ll thank us later!

Standard waffles vs Belgian waffles

You can make these strawberry waffles with a standard waffle maker or as Belgian waffles. Our preference? Belgian waffles all the way. They’re taller and fluffier, they look prettier and are more fun to eat. Here’s the breakdown:

  • Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. Because they’re taller, they look more impressive and have a fluffier texture. If you’re eating Belgian waffles, remember that a serving size is 1/2 of the waffle.
  • Standard waffles are thinner: about 1/2-inch thick. If you’re making a standard waffle, the serving size is one waffle.

Looking for a waffle iron? Here’s a Belgian waffle iron we recommend.

How to make strawberry waffles

Make ahead instructions for strawberry waffles

Want to take all the morning work out of these strawberry waffles? It’s easy to whip up the sauce and waffles ahead of time. Or, you could make a double batch of waffles and save more for later. The strawberry sauce makes 8 servings, so you’d also have enough sauce for later. Here’s what to do:

  • Strawberry sauce storage & reheating: Make the sauce following the instructions below. Then place it in a sealed jar and refrigerate for up to 1 week (or freeze for 6 months). Warm on the stovetop or in the microwave before serving.
  • Waffles storage & reheating: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months. To reheat waffles, pop them into the toaster and cook them on a low setting two or three times. Or warm them on an oiled baking sheet in a 300 degree oven.

Variation: make them gluten free!

Need a gluten free waffles recipe? Make these healthy strawberry waffles a gluten free recipe by using one of the recipe below, then topping with the easy strawberry sauce. Here are some options:

Strawberry waffles

This strawberry waffles recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten free, go to Fluffy Gluten Free Waffles or Sweet Cornbread Waffles.

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Strawberry waffles

Best Strawberry Waffles


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.71 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce.


Ingredients

For the strawberry sauce (makes 8 servings)

  • 1 pound strawberries
  • 6 tablespoons maple syrup
  • 2 teaspoons cornstarch

For the waffles (makes 4 servings)

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour (or substitute all purpose)
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup neutral oil
  • 1 1/2 cups milk, oat milk or almond milk
  • 2 teaspoons vanilla extract

Instructions

  1. Make the strawberry sauce: Hull and slice the strawberries. Add the berries to a small saucepan with the maple syrup and cook over medium heat, stirring occasionally while it bubbles gently. After about 5 to 7 minutes when strawberries start to break down, remove 2 tablespoons of sauce that has formed in the pan and whisk together with the cornstarch. Add it back to the pan and stir until thickened, about 3 minutes. Makes 8 servings. You can make ahead or store leftovers in a sealed container refrigerated for up to 1 week, or cool and freeze up to 6 months.
  2. Make the waffles: Preheat the waffle iron to the high heat setting.
  3. In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, sugar, cinnamon, and kosher salt until thoroughly combined.
  4. In another bowl, whisk the oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix gently until the batter is mostly smooth.
  5. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on an oiled baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 200°F oven to keep warm. Serve with strawberry sauce (and if desired, peanut butter to add protein and a PB&J vibe).
  6. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Keywords: Strawberry Waffles

More waffles recipes

Are you a waffle lover? Us too. Here are a few more waffle recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Bisquick Pancakes

Is there anything better than a stack of warm, fluffy pancakes on a weekend morning? Make that dream morning easier with a batch of Bisquick Pancakes made with your own homemade Bisquick mix! In recent months, I’ve received so many questions about Bisquick Pancakes and other Bisquick recipes using my recipe for Homemade Bisquick. The […]

The post Bisquick Pancakes appeared first on My Baking Addiction.

        

Is there anything better than a stack of warm, fluffy pancakes on a weekend morning? Make that dream morning easier with a batch of Bisquick Pancakes made with your own homemade Bisquick mix!

Syrup being drizzled over a stack of fluffy Bisquick pancakes on a white plate

In recent months, I’ve received so many questions about Bisquick Pancakes and other Bisquick recipes using my recipe for Homemade Bisquick.

The great thing about Homemade Bisquick is that you can pretty much substitute it for store-bought, boxed Bisquick in just about any recipe from biscuits and waffles to pancakes! So if you can’t find the boxed stuff, I’ve got you covered!

I wanted to show you that Homemade Bisquick makes a delicious stack of perfectly fluffy pancakes using the Ultimate Pancake recipe right off the back of the Bisquick box. (more…)

The post Bisquick Pancakes appeared first on My Baking Addiction.

        

Vegan Chorizo & Potato Tacos

Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika.  These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie.  The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander. 

The post Vegan Chorizo & Potato Tacos appeared first on Izy Hossack – Top With Cinnamon.

two vegan chorizo potato tacos on a chopping board with corn tortillas, cilantro and limes

Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika. 

These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie. 

a pan of vegan chorizo potato mixture on a board with a taco, cilantro and lime

The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander. 

Linda McCartney Vegetarian Sausage Chorizo and Potato Tacos

Linda McCartney Vegetarian Sausage Chorizo and Potato Tacos

Yield: serves 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A spiced vegetarian sausage and crispy potato taco

Ingredients

Chorizo Spice blend:

  • 1 1/2 tsp cumin seed
  • 1 tsp coriander seed
  • 3 whole cloves
  • 5 black peppercorns
  • 1 dried ancho chili (see notes for substitutes)
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper

For the tacos:

  • 3 tbsp vegetable oil
  • 4 Linda McCartney’s Vegetarian Sausages, defrosted
  • 2 cloves garlic, finely minced
  • 1 tbsp chorizo spice blend
  • 2 medium potatoes, cut into ~3cm chunks
  • 1/2 white onion, roughly chopped
  • 6-8 small tortillas, warmed
  • Lime wedges
  • Fresh coriander, finely chopped

Instructions

Make the spice blend first:

  1. Toast the cumin, coriander, cloves, peppercorns and chilli in a dry frying pan over a medium heat until fragrant. Blitz with the bay leaves until powdery (or grind with a pestle & mortar) and then mix with the remaining spices. Set aside.

Start on the taco filling:

  1. Place the diced potato into a medium pot and cover with water. Place over a medium heat and bring to the boil. Cook for around 6-8 minutes until tender but not too soft. Drain and let them sit in the sieve/colander for a few minutes to allow the potato cubes to dry out a bit. 
  2. Heat 1 tbsp oil in a large frying pan. Once hot, crumble in the defrosted Linda McCartney’s sausages and let cook over a medium heat, stirring occasionally, until it starts to brown. Add the garlic and 1 tbsp of spice blend and stir through for 2 minutes. Transfer this sausage mixture to a bowl and wipe out the pan. 
  3. Return the pan to a medium heat and add the remaining oil. Add the cooked potato cubes and cook, stirring every now and then, until they become crisp all over. At this point, add the diced onion and stir through. Cook until the onion starts to become translucent (around 5 minutes) then add in the cooked sausage mixture. Stir together.
  4. Serve the sausage/potato mixture in warmed tortillas with a squeeze of lime and a sprinkle of coriander. 

Notes

  • *Ancho chili substitute: 2 tsp paprika + 1/8 tsp cayenne pepper
  • Make it Gluten-Free: serve with corn tortillas (ensure they're GF)

The post Vegan Chorizo & Potato Tacos appeared first on Izy Hossack - Top With Cinnamon.