Category: Breakfast & Brunch Recipes

Sourdough French Toast

This sourdough French toast recipe makes a breakfast everyone will love! The tang and structure of the bread is irresistible.…

A Couple Cooks – Recipes worth repeating.

This sourdough French toast recipe makes a breakfast everyone will love! The tang and structure of the bread is irresistible.

Sourdough French Toast

The best French toast, in our opinion? Sourdough French toast. As two cookbook authors and professional recipe developers, this is some of the best French toast we’ve made. Why? The tangy flavor hints and the chewy, textured structure of the bread take perfectly to the sweetened custard, making a breakfast plate that’s a head above the rest. It’s ideal for a special breakfast or brunch, topped with fresh fruit, sauces, or just a dusting of powdered sugar.

Why sourdough bread?

Sourdough bread has a naturally firm texture and a slight tang to the flavor, which it perfect for using in French toast. It’s a great way to use up a leftover sourdough loaf that’s about to go stale, but you can also use it on a fresh loaf.

We’ve been making this sourdough bread recipe for years, even before its heyday during the pandemic. These days we don’t always keep our starter alive, so we’ve started buying bread more regularly. Whether you make it fresh or purchase it, sourdough is a key candidate for using in French toast, as well as other ways to use up bread like bread pudding, soup, and croutons.

Sourdough bread

Ingredients in this sourdough French toast recipe

Classic French toast is sliced bread soaked in a mixture of egg, milk and sugar, then fried until golden crisp on a griddle. This genius way to reinvent stale bread has been around for hundreds of years, a combination of basic ingredients that make a hearty meal. Here’s what you need for this sourdough French toast recipe:

  • Eggs: Eggs are the backbone of a classic French toast. You can also substitute non-dairy milk and flour for a vegan French toast.
  • Milk: Whole milk gives the richest flavor, or use 2% or non-dairy milk. You can also substitute half and half or heavy cream for a decadent French toast.
  • Sugar: A hint of sugar helps to elevate the flavors.
  • Cinnamon, nutmeg, vanilla, and salt: These flavorings make a bold, nuanced flavor.
  • Sourdough bread: Day old bread or older makes the best French toast, but you can use a fresh loaf too. If it’s extremely fresh, you may want to toast it before using.
  • Butter: Use any type of neutral fat or oil for cooking your French toast, like butter, ghee, coconut oil, or neutral oil.

Tips for how to make it

French toast is arguably one of the simplest breakfasts you can make: it’s even easier than pancakes or waffles. All you’ve got to do is mix up the custard, dip the bread, and fry it up. Here are a few notes on the process:

  • Day old bread is ideal (sliced into 3/4-inch slices). Drier bread soaks up the custard but still holds its shape. A fresh loaf of sourdough has the potential to become soggy. If you want to use it as French toast right away, toast the slices before making.
  • Soak each side of the bread in the egg mixture for 10 to 15 seconds. Try not to oversoak the bread or it will become mushy.
  • Fry the bread about 2 to 3 minutes per side, until browned. Timing will vary based on your bread and the heat of the skillet.
  • A large griddle is helpful. Most skillets or griddles can fit 4 pieces at once, but we have a very large griddle that fits 8.
Sourdough French Toast

Toppings for sourdough French toast

All you need for topping sourdough French toast is a little maple syrup and a dusting of powdered sugar. But for special occasions, it’s fun to dress it up! Here are a few more topping ideas:

Dietary notes

This sourdough French toast recipe is vegetarian. It’s easy to make vegan: simply follow this Vegan French Toast recipe using sourdough bread, which uses a combination of non-dairy milk, coconut oil and flour to make a substitute for the eggs and milk.

For gluten-free, try a homemade gluten-free sourdough bread recipe or purchased gluten-free bread.

Sourdough French Toast

Leftovers and storage

Sourdough French toast stores well. It’s best on the day it was made, but it stores refrigerated in a sealed container for up to 4 days. Reheat on the stovetop before enjoying.

More French toast recipes

There are so many fun ways to enjoy French toast! Here are a few spins to try:

This sourdough French toast recipe is…

Vegetarian.

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Sourdough French Toast

Sourdough French Toast

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8
Print Recipe

Description

This sourdough French toast recipe makes a breakfast everyone will love! The tang and structure of the bread is irresistible.

Ingredients

  • 4 eggs
  • ½ cup milk (whole or 2%)
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon kosher salt
  • 8 slices sourdough bread, cut 3/4” thick
  • 2 tablespoons butter, for cooking

Instructions

  1. In a wide shallow bowl or container, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
  2. Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture until it becomes saturated, about 15 seconds per side. Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
  3. Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Sourdough French toast, sourdough French toast recipe

A Couple Cooks - Recipes worth repeating.

Potato Waffles

Potato waffles are crispy and delicious! Made with mashed potatoes, they make a savory or sweet breakfast, appetizer, or brunch.…

A Couple Cooks – Recipes worth repeating.

Potato waffles are crispy and delicious! Made with mashed potatoes, they make a savory or sweet breakfast, appetizer, or brunch.

Potato Waffles

Want a fun way to make a savory breakfast: try Potato Waffles! These crispy waffles are to-die-for, with a crispy exterior and a fluffy, cheesy interior. They taste like a combination of a hashbrown and a waffle, and wow are they delicious. Serve them up savory with sour cream and chives (or as chicken and waffles). Or, they work just as well served sweet with maple syrup! They’re the perfect idea for using up leftover mashed potatoes from Thanksgiving or any meal.

What you need for potato waffles

This potato waffles recipe is perfect if you happen to have leftover mashed potatoes, but you can make them anytime. The delicious cheesy, savory potato flavor will have you hooked! This one went over extremely well in our family, and we loved both the savory and sweet ways to serve them. Other than the mashed potatoes, you don’t need much to bring these together:

  • Refrigerator ingredients: Leftover mashed potatoes, eggs
  • Pantry ingredients: Olive oil, baking powder, salt, all-purpose flour
  • Dairy: Shredded cheddar cheese, milk of choice

Got more leftover mashed potatoes? Also try Mashed Potato Pancakes.

Potato Waffles

Belgian waffles vs standard

This mashed potato waffles recipe works for either Belgian or standard waffles. Our personal preference is Belgian waffles, since they’re thicker and look more impressive. (Here’s the Belgian waffle iron we use.) Here’s more about the different types:

  • Belgian waffles are twice as large as regular waffles. They’re 1 ½ inches thick with a deep grid pattern. One serving size is half of a Belgian waffle, since it’s double the size of a standard waffle — unless you make the half size with ruffled edges (see below).
  • Regular waffles, aka American waffles are about 1/2-inch thick. They’re half the size of the Belgian waffles, and the serving size is 1 waffle.
Potato waffle

Tips on cooking potato waffles

For these potato waffles, we like to cook them in a Belgian waffle maker but make ruffled edges by using half the standard batter. We love the look of these: and you can make more waffles in a single batch! Here’s how to do it:

  • Ruffled edges: Simply use about ½ cup of the batter in a Belgian waffle maker and don’t spread it to the edges. You can also do this in a standard waffle maker by using about ¼ cup batter.
  • Full circular waffles: Use about 1 cup for a Belgian waffle maker or ½ cup for a standard waffle marker, and spread it the edges. These quantities depend on the waffle maker, so eyeball it and adjust quantities as necessary.

Toppings for potato waffles

You can serve potato waffles savory or sweet, which makes them incredibly versatile! We like them as a savory breakfast or appetizer topped with sour cream and chives. But they’re just as good sweet with maple syrup. Here are a few savory and sweet ways we like to top them:

  • Sour cream and chives for a savory breakfast or appetizer
  • Fried chicken for chicken and waffles
  • Pure maple syrup for a sweet breakfast
  • Fruit sauce or compote like raspberry compote or blueberry sauce
  • Fresh fruit like strawberries, raspberries, or sliced bananas
  • Whipped cream like homemade whipped cream
Mashed Potato Waffles

Dietary notes

As written, this potato waffles recipe is vegetarian. For dairy-free, omit the cheese and add another pinch of salt. Use oat milk, and serve with cashew cream.

For gluten-free, you can use gluten-free 1-for-1 flour. Almond flour is another option, but the pancakes would be more fragile and you might want to make them smaller to be easier to flip.

More waffle recipes

These potato waffles are great for using up leftover mashed potatoes at Thanksgiving, or just as a fun and unique savory breakfast idea. Here are a few more waffle recipes to try:

This potato waffles recipe is…

Vegetarian. For dairy-free and gluten-free, see the Dietary Notes section above.

Print
Potato Waffles

Potato Waffles

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 small waffles
Print Recipe

Description

Potato waffles are crispy, cheesy, and delicious! Whip them up as a savory or sweet breakfast, side or brunch.

Ingredients

  • 2 large eggs
  • 1 tablespoon olive oil
  • ½ teaspoon baking powder
  • ¼ cup all-purpose flour
  • 1 pinch kosher salt*
  • ¾ cup shredded cheddar cheese
  • 2 cups cold leftover mashed potatoes
  • 1 tablespoon milk of choice

Instructions

  1. Whisk the eggs, then add the oil, baking powder, flour and salt and whisk until combined. Change to a spatula and stir in the shredded cheese, mashed potatoes and milk. 
  2. Grease or butter your waffle iron. Add about ½ cup of the batter into the center of the waffle iron (don’t spread it out if it’s a Belgian waffle maker**), then cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Note that this takes slightly longer than a standard waffle because the batter is denser. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  3. Serve immediately with sour cream and chives or maple syrup. 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.

Notes

*If your mashed potatoes are not seasoned with salt, use ⅛ to ¼ teaspoon kosher salt.

**Make small Belgian waffles by using half the batter and not spreading to the edges, which makes for a ruffled edge look.

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Potato waffles, potato waffle, mashed potato waffles

A Couple Cooks - Recipes worth repeating.

Mashed Potato Pancakes

These mashed potato pancakes are absolutely delicious as a savory side or breakfast! Here’s how to make potato pancakes from…

A Couple Cooks – Recipes worth repeating.

These mashed potato pancakes are absolutely delicious as a savory side or breakfast! Here’s how to make potato pancakes from mashed potatoes.

Mashed Potato Pancakes

Got leftover mashed potatoes? Here’s a genius way to give them a new life: try mashed potato pancakes! You will fall head over heels for these tender, savory pancakes that taste like fluffy hashbrowns. Add a little eggs and cheese and fry them up: they work either savory served with sour cream and chives or sweet with maple syrup. The tender texture is out of this world good! They’re extremely easy to whip up, the perfect idea for leftover mashed potatoes from Thanksgiving or any meal.

Got lots of leftover mashed potatoes? Try Potato Waffles.

Ways to make mashed potato pancakes

How to make potato pancakes from mashed potatoes? There are two basic methods, both of which add eggs, flour and often cheese. This recipe uses the easier of the two methods, and makes deliciously moist, tender pancakes that are bursting with savory flavor.

  • One method makes a dough that is thick and dense and pats it into small disc shapes that are then pan-fried. However, this type of mashed potato pancake can be a little fussy. They’re hard to flip and need quite a bit of oil to fry them on all sides.
  • This recipe for leftover mashed potato pancakes uses an easier method that’s more like a pancake batter. The batter is thick but liquid enough to pour onto the griddle, so it fries up just like traditional pancakes. It’s so simple and there’s no need to form pancakes or deep fry: pour them right onto the skillet!
Best Mashed Potatoes Recipe

Ingredients for leftover mashed potato pancakes

To make mashed potato pancakes you’ve got to start with leftover mashed potatoes. The leftover part isn’t just cute: refrigerating the mashed potatoes helps dry them out, making a perfect texture for frying into flapjacks. But this method will work with any type of mashed potatoes you’ve got: even if they’re just a few hours old! We recommend using our best mashed potatoes recipe for best results. Here’s what you’ll need for this recipe:

  • Refrigerator ingredients: Leftover mashed potatoes, eggs
  • Pantry ingredients: Olive oil, baking powder, salt, all-purpose flour
  • Dairy: Shredded cheddar cheese, milk of choice
Mashed Potato Pancakes

Tips for the process

These leftover mashed potato pancakes are simple to whip up: you’ll make a simple batter and fry it up just like sweet breakfast pancakes. Here are a few things to keep in mind:

  • Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus, though you’ll still want to cook the pancakes in butter to get them golden brown.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
  • Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
  • The batter sometimes becomes very thick while waiting for the second batch. If so, add a teaspoon or two of buttermilk until the batter is pourable. 

Ways to serve leftover mashed potatoes

Leftover mashed potato pancakes work savory or sweet, making them extremely versatile. They work as a sweet or savory breakfast, a side dish, or as an appetizer. Here are a few ways we like to serve them:

  • Topped with sour cream and chives as a savory breakfast or appetizer
  • As a side dish for salmon, chicken or vegetarian main dishes
  • Appetizer, made into smaller pancakes (similar to fritters)
  • Topped with maple syrup, fresh fruit and butter as a sweet breakfast
Mashed Potato Pancakes

Dietary notes

As written, this mashed potato pancakes recipe is vegetarian.

For dairy-free, omit the cheese and add another pinch of salt. Use oat milk, and serve with cashew cream.

For gluten-free, you can use gluten-free 1-for-1 flour. Almond flour is another option, but the pancakes would be more fragile and you might want to make them smaller to be easier to flip.

More mashed potato recipes

This mashed potato pancakes recipe is great for using up leftovers, whether it’s with classic mashed potatoes, sweet potatoes, or other types. Here are a few of our top mashed potato recipes:

This mashed potato pancake recipe is…

Vegetarian. For dairy-free or gluten-free, see the Dietary Notes section above.

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Mashed Potato Pancakes

Mashed Potato Pancakes

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 9 medium pancakes
Print Recipe

Description

These mashed potato pancakes are absolutely delicious as a savory side or breakfast! Here’s how to make potato pancakes from mashed potatoes.

Ingredients

  • 2 large eggs
  • 1 tablespoon olive oil
  • ½ teaspoon baking powder
  • ⅛ teaspoon kosher salt*
  • ¼ cup all-purpose flour
  • ½ cup shredded cheddar cheese
  • 2 cups cold leftover mashed potatoes
  • 3 tablespoons milk of choice
  • Butter or more oil, for cooking
  • For serving: sour cream and chopped chives or maple syrup (or toppings of choice).

Instructions

  1. Whisk the eggs, then add the olive oil, baking powder, salt and whisk. Add the flour and whisk gain. Change to using a spatula and stir in the shredded cheese, leftover mashed potatoes and milk to make a thick but pourable batter. 
  2. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (¼ cup for medium-sized pancakes, or smaller for small pancakes). Cook the pancakes until the bottoms are golden, about 1 to 2 minutes. Then flip them and cook until cooked through and no longer gooey at the edges, adjusting the heat as necessary so they don’t brown too fast.
  3. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature (if the batter becomes too thick, you can add a teaspoon or two of milk until it becomes pourable). Serve immediately with sour cream and chopped chives (for savory), with maple syrup (for sweet), or with the toppings of your choice.

Notes

*If your mashed potatoes are not seasoned with salt, use ¼ teaspoon kosher salt.

  • Category: Breakfast or Side
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Mashed potato pancakes, potato pancakes, leftover mashed potato pancakes, potato pancakes from mashed potatoes, potato pancakes with mashed potatoes

A Couple Cooks - Recipes worth repeating.

Banana Bread French Toast

Banana bread French toast is a fun way to repurpose leftovers into breakfast or brunch! Topped with syrup, it’s a…

A Couple Cooks – Recipes worth repeating.

Banana bread French toast is a fun way to repurpose leftovers into breakfast or brunch! Topped with syrup, it’s a rich and decadent treat.

Banana Bread French Toast

Here’s a fun way to transform banana bread into a decadent breakfast treat: Banana Bread French Toast! This is the ultimate breakfast or brunch for banana lovers: the moist, dense texture of the quick bread is ideal for frying until golden brown and cinnamon-spiced. Topped with bananas, chopped pecans, and a drizzle of maple syrup, it’s a luxurious way to start the day (that’s honestly more like dessert). Needless to say, our family are big, big fans of this one!

Ingredients for banana bread French toast

Banana bread French toast starts with a good bread, of course! Our favorite is our best banana bread recipe, but you can use any recipe you like. Cut the bread into slices, then dredge it into our classic French toast custard mixture of eggs, milk, cinnamon, and nutmeg. The main difference is that the custard has none of the customary sugar, since this quick bread is very sweet. Here’s what you’ll need for this recipe:

  • Banana bread
  • Eggs
  • Milk
  • Vanilla
  • Cinnamon and nutmeg
  • Salt
  • Butter, for cooking
Banana Bread French Toast

A note on serving size

Banana bread is very filling: one slice is much denser and more filling than a typical slice of bread. For that reason, plan to eat only one slice of banana bread French toast per person. This recipe is rich and decadent, so you’ll want to account for that in your serving! For

Tips for making banana bread French toast

If you’ve got banana bread, this French toast recipe is a breeze! All you’ve got to do is whisk the custard, dip the bread, and fry it up. Here’s how to make French toast:

  • Slice: Slice the banana bread into 3/4-inch slices. (This is the perfect width; too thin and it falls apart but too thick and it’s too filling.)
  • Whisk: In a wide shallow bowl or container, whisk together eggs, milk, vanilla, cinnamon, nutmeg and kosher salt.
  • Dip: Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture for about 30 seconds.
  • Fry: Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
Banana Bread French Toast

Topping ideas

Banana bread French toast is very rich in itself, so it doesn’t need a lot of toppings to make it taste incredible! We like it best with the following:

  • Pure maple syrup
  • Sliced bananas
  • Chopped pecans or walnuts, toasted if desired

If you like, you can add other toppings, but keep in mind it’s very sweet. You could try Greek yogurt sweetened with a little maple syrup to cut the sweetness with the acidity in the yogurt, or some sliced strawberries or raspberries. Or, go with a small dollop of whipped cream for an even more decadent treat.

Diet variations

Working with a special diet? Here are a few ways to modify this recipe to fit different dietary needs:

Banana Bread French Toast

More French toast recipes

There are many ways to make French toast: baked, casserole, stuffed, and more! Here are some of our favorites for a banana breakfast treat or a fun weekend brunch:

This banana bread French toast recipe is…

Vegetarian.

Print
Banana Bread French Toast

Banana Bread French Toast

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 (1 slice per person)
Print Recipe

Description

Banana bread French toast is a fun way to repurpose leftovers into breakfast or brunch! Topped with syrup, it’s a rich and decadent treat.

Ingredients

  • 2 eggs
  • ¼ cup milk of choice (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 pinch kosher salt
  • 4 slices banana bread, 3/4-inch thick
  • 1 tablespoon butter, for cooking
  • Banana slices and chopped pecans, for garnish
  • Maple syrup, for serving

Instructions

  1. In a wide shallow bowl or container, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
  2. Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture about 30 seconds per side until it becomes saturated. Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
  3. Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Banana bread french toast

A Couple Cooks - Recipes worth repeating.

Our Best Banana Bread Recipe

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential. Banana…

A Couple Cooks – Recipes worth repeating.

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.

Banana Bread Recipe

Banana bread is a kitchen staple, and we’re confident this one needs to make its way into your recipe rotation. This easy banana bread recipe uses just one bowl and common pantry ingredients to make the very best loaf. It bakes up golden, moist, perfectly sweet and scented with a hint of cinnamon. There’s no need for secret ingredients: just ripe bananas and 15 minutes. Here’s how to make banana bread and ideas for how to customize it with mix-ins, glazes, and more!

Ingredients in this easy banana bread recipe

Banana bread is an old American standard: it started appearing the 1930’s in cookbooks when home cooks had access to baking powder and bananas. It may have stemmed from the Great Depression as a way to use up ripe bananas. Over the years, it’s become as essential to American culture as apple pie. It’s the most popular way to use ripe bananas in baked goods.

This banana bread recipe uses common pantry ingredients to make a moist, sweet loaf. Some recipes include tricks like sour cream to add moisture, but this recipe doesn’t need it. Here’s what you need for the best banana bread:

  • Very ripe bananas
  • Eggs
  • Granulated and brown sugar
  • Melted butter or neutral oil
  • Vanilla extract
  • Baking soda
  • Cinnamon
  • Kosher salt
Banana Bread Recipe

Use very ripe bananas

The key to the best banana bread is using very ripe bananas. Bananas with a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more.

  • Do not use unripe bananas! The peel should have a large amount of black spots, or be uniformly black in color.
  • If the bananas have mold on the peel, do not use them. Bananas with mold or those leaking liquid should be discarded.
  • You can freeze very ripe bananas and use them in baked goods later. If you don’t have time to us very ripe bananas, freeze them by peeling them and slicing into rounds. You can use them later for bread, muffins and more: just make sure to include the liquid that separates from the fruit in the batter.

Butter vs oil in banana bread

This banana bread recipe uses melted butter in the batter, which makes it easy to make in one bowl with no mixer required! Here are a few notes on butter versus oil in breads:

  • Butter lends a richer flavor and makes a more even crumb. Using a dairy fat brings a tender, even crumb and texture to a quick bread.
  • Oil makes it even moister, and works as a substitute. The texture is a little spongier with oil, but it works well! You can substitute a neutral oil like vegetable or grapeseed for the butter here.
  • Or, you can use a combination of the two. Using half butter and half oil also has great results.

Another pro to using butter: cook it a few minutes longer when melting to make brown butter, which adds a toasty, caramel flavor to the bread. Vegan butter also works as a substitute.

Banana Bread Recipe

Pan size variations

This banana bread recipe works for both 9 x 5″ and 8 x 4″ pan sizes with a slight modification. Here are a few notes:

  • 8 x 4“ pan: This pan size works well if you only have 1 ½ cups mashed bananas (and not 2 cups, as called for in the recipe below). You can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. Watch the bake time and adjust accordingly.
  • 9 x 5″ pan: Make the recipe as written below for a 9 x 5″ loaf pan. You can also make it with 1 ½ cups bananas and flour, but it will not be as tall in shape. Again, adjust the bake time accordingly.

How to know when banana bread is done

The only tricky part about baking quick breads like this banana bread recipe is how to know when they are done. Here are a few visual cues to look for:

  • Banana bread is done when the top is set and springs back, and a tooth pick inserted comes out with a few clinging crumbs. The toothpick test does not have to be fully clean! In fact, if it comes out clean the bread may be overdone.
  • The bread is cooked when the internal temperature is 200°F. You can also insert the probe of a food thermometer to assess when the bread is cooked through.
Banana Bread

Banana bread variations: mix-ins and toppings

Banana bread is a canvas for endless variations! Here are a few ideas for additions to this banana bread recipe:

  • Toasted nuts: Fold ½ cup toasted pecans or toasted walnuts into the batter.
  • Chocolate chips: Fold ¾ cup semi-sweet or dark chocolate chips into the batter, then top with another ¼ cup.
  • Blueberries: Toss 1 ½ cups blueberries with 1 tablespoon flour, then fold them into the batter (the flour helps to prevent sinking).
  • Cinnamon sugar topping: Mix 2 tablespoons granulated or brown sugar with ½ teaspoon ground cinnamon, and sprinkle it across the top.
  • Streusel topping: Mix ¼ cup sugar, ¼ cup flour and 1 teaspoon cinnamon. Cut 2 tablespoons room temperature butter into small pieces, then use your fingers to rub it into the dry ingredients until crumbles form. Sprinkle over the bread and bake. Cover with foil at 30 to 45 minutes to prevent burning.
  • Brown butter: Make the bread with brown butter instead of melted butter to add nutty and caramel notes.
  • Glazes: Allow the bread to cool fully, then drizzle with vanilla glaze, cream cheese glaze or maple glaze.
  • Frosting: Allow the bread to cool fully, then top with cream cheese frosting.
Banana Bread Recipes

Ways to serve banana bread

There are a few creative ways to serve banana bread if you want to re-purpose leftovers. Try Banana Bread French Toast by cutting it into slices, then dipping it in an egg mixture and frying it for breakfast. Or serve it as a dessert “a la mode” by topping a slice with ice cream, salted caramel sauce, and chopped pecans.

Dietary swaps

There are a few ways to change up a banana bread recipe to make it vegan or gluten-free! Here are a few notes:

Banana bread storage

Banana bread holds up well over time. It lasts 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 days. You can also freeze it for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

Let us know what you think of this recipe in the comments below. We hope you love it as much as our family does!

More banana bread recipes

This classic recipe has many variations. Here are a few more banana bread recipes to try:

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Banana Bread Recipe

Our Best Banana Bread Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12
Print Recipe

Description

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.

Ingredients

  • 2 cups* mashed ripe bananas (3 very large or 5 medium bananas)
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup melted butter** (or neutral oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • Optional mix ins: ½ cup chopped toasted pecans or toasted walnuts, ¾ cup chocolate chips

Instructions

  1. Preheat the oven to 350°F. Butter a 9 x 5″ loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the bread from the pan.
  2. Mash the bananas in the bottom of a large bowl, enough for 2 cups. Whisk in the eggs. Switch to a spatula and stir in the granulated sugar, brown sugar, butter, and vanilla extract.
  3. Stir in the baking soda, cinnamon, and kosher salt. Add the flour and gently stir until just combined and no streaks of flour remain. 
  4. Pour the batter into the prepared loaf pan. Bake 55 to 60 minutes*, until the top is set and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F). 
  5. Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. (If desired, allow to cool fully and top with a glaze.***)
  6. Storage info: The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Notes

*If you only have 1 ½ cups mashed bananas, you can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. You can also make it with 1 ½ cups bananas and flour in a 9 x 5″ pan, but it will not be as tall in shape. The bake time will vary based on pan size and batter amount, so watch and adjust accordingly.

**To make brown butter banana bread, brown the butter and then cool it in the freezer for 15 minutes before using in the bread.

***Try maple glaze, cream cheese glaze or vanilla glaze. See the section above for notes about cinnamon sugar or streusel toppings. 

  • Category: Bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Banana bread recipe, banana bread, how to make banana bread, best banana bread, easy banana bread

A Couple Cooks - Recipes worth repeating.

Apple Cinnamon Muffins

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!…

A Couple Cooks – Recipes worth repeating.

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!

Apple cinnamon muffins

Here’s a muffin recipe that’s the best cozy baking project: apple cinnamon muffins! These are so delicious everyone will beg for the recipe. Each one has a fluffy, tender crumb, with just the right amount of sweet tart bursts of apples. The best part? Sprinkling with cinnamon sugar before and after baking makes a crunchy, warm spiced topping. You won’t believe how tasty these are!

Ingredients in apple cinnamon muffins

Apples and cinnamon are the best combination, like in oatmeal or apple crisp. So why not translate that into muffin form? These little cakes taste like you picked them up at a local bakery. They’re tall, delicately sweet, and have the best crunchy cinnamon sugar topping. Here are the ingredients you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder, baking soda, and salt
  • Buttermilk
  • Butter
  • Neutral oil
  • Eggs
  • Vanilla
  • Cinnamon
Apple Cinnamon Muffins

Best types of apples for baking

The best type of apples for baking? Bake with a firm, crisp tart apple. Crisp tart apples hold up well texture-wise, and their tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking. You can use other types too, but the flavor of these types have the best flavor:

  • Pink Lady
  • Jonathon or Jonagold
  • Granny Smith
  • Fuji

The keys to apple cinnamon muffins

These apple cinnamon muffins are so full of flavor, you’ll make them a fall baking staple! (They are in our house.) There are a few keys to the flavor and achieving an even bake. Here’s what to keep in mind:

  • Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy muffin with a tender crumb. We’ve tried all sorts of muffin recipes and buttermilk is truly the best! Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
  • For an even bake, fill every other cup in two 12-cup muffin tins. Here’s a key to even baking for muffins: fill every other cup in a tin! This helps them to have beautiful domed tops and an even bake. It’s not required, but helpful for perfect muffins.
  • Baking at 375°F makes a taller muffin. Many muffin recipes bake at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a large amount of leavener (baking powder and baking soda) for a good rise.
Cinnamon apple muffins

Storage info

Apple cinnamon muffins taste best the day of baking, but they save well too! You’ll want to keep them refrigerated because of the crunchy topping and the moisture in the apples, which can make them soggy if stored at room temperature. Here’s what to know:

  • Refrigerator: Store refrigerated for up to 1 week! Let them stand at room temperature for a few minutes before eating.
  • Freeze: Freeze in a sealable container and store up to 3 months.
Apple Cinnamon Muffins

More apple recipes

Love baking with apples! When it’s the season, we love baking them up into muffins, breads, cookies, and crisps. Here are a few more apple recipes:

This apple cinnamon muffins recipe is…

Vegetarian. For vegan, go to Vegan Apple Muffins.

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Apple cinnamon muffins

Apple Cinnamon Muffins

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12
Print Recipe

Description

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!

Ingredients

For the muffins

  • 1 ½ cups apples, peeled and diced
  • 2 cups [280 g] all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup granulated sugar
  • ¾ cup buttermilk*
  • 5 tablespoons melted unsalted butter
  • ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
  • 2 eggs
  • 1 teaspoon vanilla extract

For the topping

  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 ½ tablespoons melted butter

Instructions

  1. Preheat the oven to 375°F.
  2. Peel and chop the apples and set them aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
  3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
  4. In a mix bowl, mix the sugar and cinnamon for the topping.
  5. Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
  6. Add the apples and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
  7. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the cinnamon sugar, using half of the cinnamon sugar mixture.
  8. Bake until the tops are golden and set and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes.
  9. Brush the top of each muffin with melted butter, place the remaining cinnamon sugar on a plate, and dip each muffin into the plate to coat the top. Transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other muffin cup makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Apple cinnamon muffins, apple cinnamon muffin, cinnamon apple muffin

A Couple Cooks - Recipes worth repeating.

Pumpkin Spice Pancakes

These pumpkin spice pancakes are fluffy and cozy-spiced! Whip up a batch as a tasty and easy breakfast idea. Fall…

A Couple Cooks – Recipes worth repeating.

These pumpkin spice pancakes are fluffy and cozy-spiced! Whip up a batch as a tasty and easy breakfast idea.

Pumpkin Spice Pancakes

Fall calls for all the pumpkin breakfast recipes, and here’s one to add to the regular rotation: pumpkin spice pancakes! These fluffy, tender flapjacks are perfectly spiced with cinnamon and pumpkin pie spice. Top with maple syrup and a melty pad of butter, and there’s nothing better for a cool morning! If you’ve got a jar of pumpkin spice, this is one of our top ways to use it.

Ingredients for pumpkin spice pancakes

This pumpkin spice pancakes recipe is optimized for that jar of pumpkin spices in your spice rack or cabinet: but you can also make your own DIY pumpkin pie spice! You’ll just need those key cozy spices: cinnamon, ginger, nutmeg, allspice and cloves. Other than that, pumpkin pancakes require the typical cast of fall characters, plus pumpkin puree! Here’s what you’ll need:

  • Flour
  • Brown sugar
  • Baking powder
  • Cinnamon
  • Pumpkin pie spice
  • Salt
  • Eggs
  • Pumpkin puree
  • Milk of choice
  • Neutral oil
Pumpkin Spice Pancakes

Why pumpkin spice + cinnamon?

When it comes to ingredients, you’ll notice that pumpkin spice pancakes require both pumpkin pie spices and cinnamon! In the many pumpkin recipes we’ve developed, we’ve noticed that for the best “pumpkin” flavor, it’s essential to have both.

Cinnamon brings in the sweet notes, and pumpkin spices bring in the spicy, cozy and more bitter elements. The combination of the two makes the best balanced flavor. We also use this trick in our pumpkin bars and pumpkin dip.

Tips for cooking pumpkin spice pancakes

Pumpkin spice pancakes are quick and simple: mix the wet ingredients with the dry ingredients, then fry until golden brown! Here are a few tips for the process:

  • Use a large griddle: a non-stick surface is helpful. Use a quality griddle or skillet, since some can have uneven heating. A non-stick surface is a plus, though you’ll still want to cook with butter to get them golden brown.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
  • Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
Pumpkin Spice Pancakes

Mix ins and toppings

Why not add a few mix-ins to pumpkin pancakes? Here are a few ideas for mixing into the batter to step up these pancakes or ideas for toppings:

  • Chocolate chips: Add a few handfuls of chocolate chips to the batter
  • Pecans: Add chopped pecans to the batter, or top the pancakes with candied pecans.
  • Walnuts: Add chopped walnuts to the batter, or top the pancakes with candied pecans.
  • Pumpkin spice syrup: Top the pancakes with Pumpkin Spice Syrup for an extra hit of spices.
  • Apple cider syrup: Add a fruity element with Apple Cider Syrup.

More pumpkin recipes

Love pumpkin? Here are a few more recipes to flex your pumpkin spice muscles:

This pumpkin spice pancakes recipe is…

Vegetarian. For vegan, use flax eggs in place of the eggs.

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Pumpkin spice pancakes

Pumpkin Spice Pancakes

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8
Print Recipe

Description

These pumpkin spice pancakes are fluffy and cozy-spiced! Whip up a batch as a tasty and easy breakfast idea.

Ingredients

  • 1 cup [140 g] all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ¾ cup milk of choice
  • ¼ cup neutral oil

Instructions

  1. In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
  2. In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
  3. Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
  4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
  5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Pumpkin spice pancakes

A Couple Cooks - Recipes worth repeating.

Apple Cinnamon Oatmeal

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice. Do…

A Couple Cooks – Recipes worth repeating.

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice.

Apple cinnamon oatmeal

Do the words apple cinnamon oatmeal make you first think of a packet of instant oatmeal? Turns out, it’s infinitely more delicious homemade! This oatmeal recipe is cozy and comforting, made with real fresh fruit and seasoned with brown sugar, cinnamon and a hint of allspice. When it comes to cozy healthy breakfasts, it’s king! We’re huge oatmeal fans over here, and this recipe is ideal for chunky sweaters and chilly mornings.

Ingredients for apple cinnamon oatmeal

We make a bowl of oatmeal every day (using this classic oatmeal recipe, the microwave version). But when we have time, we love to add apples and amp up the spices for a flavorful spin. Growing up, I used to love the apple cinnamon oatmeal packets, but something about them tasted, well, artificial. This version is bursting with pure, wholesome flavor, making this cozy bowl taste larger than life. Here’s what you’ll need:

  • Salted butter or coconut oil
  • Old Fashioned rolled oats
  • Milk
  • Apple
  • Brown sugar
  • Cinnamon and allspice
  • Salt
  • Vanilla extract
Apple cinnamon oatmeal

Tips for making apple cinnamon oatmeal

Apple stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

  1. Peel and dice the apple finely. The best way to incorporate the apple is peeled, which helps the texture meld into the oatmeal.
  2. Toast the oats first. This helps to bring out a nutty, intriguing flavor! Melt butter or coconut oil in a saucepan, then add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  3. Add seasonings and boil for 7 to 8 minutes. Heat over low heat, stirring, until tender and cooked through.
Oats

Topping ideas

How to serve this apple cinnamon oatmeal recipe? All you need are a few toppings to make it into a simple, easy breakfast recipe. Here are some ideas:

What would you add to your apple cinnamon oatmeal? Let us know in the comments below!

Apple cinnamon oatmeal

Oatmeal nutrition

Oatmeal is part of a healthy diet: it’s great for digestion and helps to keep you full all morning long! Here are a few of the main nutritional benefits of oats (source):

  • Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
  • Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

More oatmeal recipes

There’s an oatmeal recipe for every season! Here are a few more ways to make this cozy breakfast:

This apple cinnamon oatmeal recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use oat milk and coconut oil.

Print
Apple cinnamon oatmeal

Apple Cinnamon Oatmeal

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 2
Print Recipe

Description

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice.

Ingredients

  • 1 tablespoon salted butter or coconut oil
  • 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
  • 1 cup water
  • 1 cup milk of choice
  • 1 apple, peeled and finely diced
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  2. Turn the heat to low and carefully pour in the water, milk, apple, brown sugar, cinnamon, allspice, salt and vanilla extract, stirring.
  3. Bring to a boil, then return heat to low and cook for 7 to 8 minutes until tender, then remove from the heat. Top with desired toppings and serve.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Apple cinnamon oatmeal,

A Couple Cooks - Recipes worth repeating.

Best Oatmeal Recipe

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome…

A Couple Cooks – Recipes worth repeating.

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome breakfast.

Oatmeal recipe

Here’s a hearty whole grain that makes the ideal easy and healthy breakfast: oatmeal! We eat copious amounts of this stuff in our household. What’s the best, easiest way to make it? Here’s our master recipe: exactly how to make oatmeal on the stovetop and in the microwave! I’m not joking when I say this gets made multiple times per day in our house (the microwave version), and when we’re thinking ahead we make a big batch to eat off of all week. Here’s how to make the best oatmeal around!

Types of oats

There are two main types of oats you can use to make oatmeal: rolled oats or steel cut oats. A big pot of traditional oatmeal is best with Old Fashioned oats. Here’s a breakdown:

  • Rolled oats: Rolled oats are whole oat grains that are pressed flat with rollers. This is what you’ll typically think of when you think of oatmeal. There are a few types of rolled oats:
    • Old Fashioned oats: These are whole, circular oats. They provide the most texture and are the best preference for a pot of oatmeal.
    • Quick cooking oats or Instant oats: These oats are rolled thinner and cook faster than Old Fashioned, but they have powdery texture and can become mushy when cooked. Use them only in a pinch.
  • Steel cut oats: Steel cut oats are whole grain oats that are cut into nubs: they look like brown rice or barley. These oats take 30 minutes to cook, and have a very chewy texture. Avoid using them in this recipe, since they require different instructions: go to this Steel Cut Oats recipe.
Oatmeal

How to make oatmeal: on the stovetop

Making this oatmeal recipe on the stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

  1. Bring 4 cups water to a boil in a large saucepan. Stir in 2 cups oats and ¾ teaspoon each kosher salt and cinnamon.
  2. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed.
  3. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed. The standing time is important, in order to get to the perfect texture of oats!
How to make oatmeal

How to make oatmeal in the microwave (1 serving)

The microwave method for how to make oatmeal is our favorite, we’ll admit! It makes one tasty bowl of deliciously creamy, single serving oats. It’s important to use a microwave safe bowl with tall sides so that the oatmeal doesn’t overflow. This is easy to whip up with just a 2 minute cook time!

  1. Place ½ cup oats, ¾ cup water and ⅛ teaspoon each kosher salt and cinnamon in a microwave safe bowl.
  2. Microwave on High for 2 minutes. If there is still a good amount of liquid, cook 10 to 20 more seconds.
  3. Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. That’s it!

Oatmeal topping ideas

The sky is the limit when it comes to oatmeal toppings! In our opinion, a hint of maple syrup and a drizzle of milk are all it needs. But it’s even more fun to add some colorful fruit or a swirl of nut butter! Here are some oatmeal topping ideas:

Oatmeal recipe

Is oatmeal healthy? Nutrition info

Yes, oatmeal is part of a healthy diet. Here are a few of the main nutritional benefits of oats (source):

  • Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
  • Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

For more benefits, go to Oats 101: Nutrition Facts.

More types of oatmeal recipes

There are lots more ways to make oatmeal, outside of the standard creamy pot of oats! One of our favorites for weekly breakfasts or entertaining is baked oatmeal, and there’s nothing more fun than a pot of beautiful purple blueberry oatmeal! Here are a few of our favorite methods:

This oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Oatmeal recipe

Best Oatmeal Recipe

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 4
Print Recipe

Description

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome breakfast.

Ingredients

For stovetop oatmeal (4 servings):

  • 2 cups Old Fashioned rolled oats
  • 4 cups water
  • ¾ teaspoon kosher salt
  • ¾ teaspoon cinnamon
  • Optional: 1 tablespoon maple syrup

For microwave oatmeal (1 serving): 

  • ½ cup Old Fashioned rolled oats
  • ¾ cup water
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon cinnamon

Instructions

  1. Stovetop oatmeal: Bring the water to a boil in a large saucepan. Stir in the oats, salt and cinnamon. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed (or you can spoon into bowls and then rest).
  2. Microwave oatmeal: Place the ingredients in a microwave safe bowl with tall sides. Microwave on High for 2 minutes (if there is still a good amount of liquid, cook 10 to 20 more seconds). Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. (For a double recipe, double ingredients and microwave 3.5 minutes.)
  3. Top with a drizzle of maple syrup, milk, and additional toppings as desired. Serve immediately or refrigerate for up to 5 days.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegan

Keywords: Oatmeal recipe, how to make oatmeal

A Couple Cooks - Recipes worth repeating.

Whole Wheat Pancakes

This whole wheat pancakes recipe makes thick, fluffy flapjacks! This hearty mix will become a morning go-to. We love a…

A Couple Cooks – Recipes worth repeating.

This whole wheat pancakes recipe makes thick, fluffy flapjacks! This hearty mix will become a morning go-to.

Whole Wheat Pancakes

We love a good pancake recipe for lazy weekend breakfasts. Here’s what’s become our go-to: this whole wheat pancakes recipe! Using whole wheat flour adds a nutty complexity in flavor that makes these flapjacks absolutely irresistible. It also makes them a bit heartier so they keep you satisfied through the morning. Bookmark this recipe because it will become a favorite (we promise!).

Ingredients in this whole wheat pancakes recipe

Most whole wheat flour recipes rely on a mixture of whole wheat and all-purpose flour to make for a desirable texture. But turns out, you can make fluffy whole wheat pancakes with 100% whole wheat flour. They have a light and airy texture with a hefty dose of baking powder and an acidic ingredient to help them rise. Here are the ingredients for this recipe:

  • Whole wheat flour: you can use either white whole wheat or standard whole wheat (we use standard)
  • Granulated sugar
  • Baking powder and salt
  • Egg: Substitute a flax egg for vegan.
  • Milk: Any type of milk works here, including oat milk or almond milk.
  • Unsalted butter or neutral oil
  • Vanilla extract
  • Lemon juice or vinegar: An acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice, use apple cider vinegar or white vinegar.
Whole wheat pancakes recipe

Tips for making whole wheat pancakes

Whole wheat pancakes are simple and quick to put together. They follow the same formula as all pancake recipes: combine the wet ingredients with the dry ingredients, then fry them up on a griddle! Here are a few quick tips for the perfect pancakes:

  • Use a large griddle: non-stick is helpful. Some griddles allow for more even heating than others! We use a large non-stick griddle.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. Don’t worry if it’s not perfect at first: keep adjusting as you cook.
  • Wait until bubbles form and pop on top, then flip. This trick helps to determine when the pancake is cooked through!
  • Add milk to the batter if it becomes too thick as it sits. Sometimes the batter can become very thick as it sits. Stir in just a bit of milk to the batter (about 1 tablespoon) to loosen it if desired.

Diet variations

Want to make these whole wheat pancakes dairy-free or vegan? A few simple swaps make it possible. Here’s what to do:

  • Dairy-free: Use neutral oil and non-dairy milk (we like oat milk).
  • Vegan: Use neutral oil, non-dairy milk, and substitute a flax egg.
Blueberry syrup recipe

Topping ideas

These whole wheat pancakes taste great with a simple drizzle of maple syrup, but you can add all sorts of topping ideas to step them up! Our favorite fancy adder is this Blueberry Syrup, which brings a fruity, pure berry flavor and sweetness. Here are a few more ideas for toppings:

We hope this whole wheat pancakes recipe becomes a family favorite for you, just like it has in our house! Let us know if you try it in the comments below.

Whole wheat flour

More pancake recipes

Want more variations? Here are a few more pancake recipes to try:

This whole wheat pancakes recipe is…

Vegetarian. For vegan and dairy-free, use non-dairy milk and a flax egg.

Print
Whole Wheat Pancakes

Whole Wheat Pancakes

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 medium pancakes
Print Recipe

Description

This whole wheat pancakes recipe makes thick, fluffy flapjacks! This hearty mix will become a morning go-to.

Ingredients

  • 1 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¾ cup plus 2 tablespoons milk of choice
  • ¼ cup melted unsalted butter or neutral oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar*

Instructions

  1. In a medium bowl, whisk together the whole wheat flour, brown sugar, baking powder, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
  3. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
  4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
  5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.

Notes

*An acidic ingredient helps to make fluffy pancakes. If you don’t have it on hand, you can use lemon juice or white vinegar as a substitute.

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

Keywords: Whole wheat pancakes, whole wheat pancake recipe, whole wheat pancakes recipe, whole wheat pancake mix

A Couple Cooks - Recipes worth repeating.