Crispy Mashed Potato Cakes
Fluffy, light and crispy, these Mashed Potato Cakes are a simple, delicious way to repurpose your leftover mashed potatoes. Fast and easy, made with only 4 simple ingredients!
Category: Breakfast & Brunch
Dinner Rolls
What is usually the best part of any meal? The ROLLS! A warm, buttery, soft roll always makes a meal special. It is what most people look forward to at holiday meals, Sunday dinner, or any special celebration. If you are looking for the perfect dinner …
What is usually the best part of any meal? The ROLLS! A warm, buttery, soft roll always makes a meal special. It is what most people look forward to at holiday meals, Sunday dinner, or any special celebration. If you are looking for the perfect dinner roll recipe, look no further. This dinner roll recipe… Pumpkin Waffles
These pumpkin spice waffles are one of our new favorite breakfasts for fall! They’re crispy on the outside, hot and fluffy on the inside, and full of pumpkin flavor. Once we had the recipe perfected, they were quickly added to our list of favorite pumpkin recipes because as soon as the first leaf falls, we can’t get enough of the orange stuff! Get ready to rotate between pumpkin donuts, these pumpkin waffles, and cheesy pumpkin…
The post Pumpkin Waffles appeared first on Spoon Fork Bacon.
These pumpkin spice waffles are one of our new favorite breakfasts for fall! They’re crispy on the outside, hot and fluffy on the inside, and full of pumpkin flavor. Once we had the recipe perfected, they were quickly added to our list of favorite pumpkin recipes because as soon as the first leaf falls, we can’t get enough of the orange stuff! Get ready to rotate between pumpkin donuts, these pumpkin waffles, and cheesy pumpkin pancakes for a deliciously festive fall season!
You’ll love how easy these waffles are to make and how delicious they taste straight out of the iron. All you need is a little butter and syrup, but we won’t say no to a dollop of pumpkin butter slathered on top, either! We recommend making more than you need and freezing the extras for a quick weekday breakfast that just needs to be popped back into the toaster!
How to Make Pumpkin Waffles
Ingredients
Process
- In a mixing bowl, whisk together flour, sugar, baking powder, spices, and salt.
- Add the remaining ingredients.
- Stir together with a fork until a batter forms and the mixture is still lumpy, but no dry spots remain.
- Set the waffle iron to the desired temperature. Once heated, lightly spray the top and bottom with nonstick cooking spray.
- Pour ⅓ cup of the batter into the center of the waffle iron and press. Once desired doneness has been achieved, transfer the waffle to a baking sheet and repeat until all batter has been used, keeping the waffles in a single layer.
Storing Leftover Waffle Batter
If you’re not ready to use all of the batter and want to save it for another morning, you can! When storing waffle batter, keep in mind that the longer the batter sits, the more leavening power will be lost from the baking powder. We recommend storing any leftover waffle batter in the refrigerator in an air-tight container for up to two days.
For an easier pumpkin waffle breakfast, you can combine all of the dry ingredients for this recipe ahead of time and store it in an airtight container in the pantry until you’re ready to use it.
Storing and Reheating Leftover Waffles
Whether you’re making a double (or a triple!) batch of these waffles or end up having one or two left uneaten, they’re perfect for saving and eating another day.
You can store leftovers in the refrigerator for up to three days. Lay the waffles in a single layer on a pan or plate, cover, and refrigerate.
If you want to keep them for more than three days, store your leftovers in the freezer! Lay the waffles in a single layer on a sheet pan and freeze for 2-4 hours or until mostly frozen. Then, add the waffles to a freezer bag or an airtight freezer container and freeze for up to 3 months.
To reheat waffles, pop them in the toaster until warmed through. If reheating from frozen, you may need to warm it in the microwave for 20-30 seconds first so that the outside doesn’t get over-browned before the inside warms through.
Tips for Making the BEST Pumpkin Waffles
- Avoid overmixing the batter, or the waffles will be dense and tough. Mix only until the dry spots are gone. The batter will still be a bit lumpy.
- We love the mix of cinnamon, ginger, nutmeg, clove, and allspice to give these waffles a warm pumpkin spice flavor. If you’re short on time or don’t have all the spices needed, a second option would be to use a pre-mixed pumpkin pie spice mix.
- If you plan on making extras to freeze and reheat later, slightly undercooked the ones you want to freeze, just so the outside isn’t too dark. This way, you can brown them and warm them in the toaster without burning the outside of the waffles.
What to Serve with Our Waffles
For a complete fall breakfast, serve these pumpkin spice waffles with:
- Oven Baked Bacon
- Cloud Eggs
- Twice Baked Breakfast Potatoes
- Breakfast Scramble Stuffed Avocado
- Cheesy Skillet Hashbrowns and Eggs
- Spinach Quiche
More Delicious Breakfast Recipes You Will Love
Pumpkin Waffles
Crispy on the outside and full of all the pumpkin flavor you love on the fluffy inside, these pumpkin spice waffles are a new fall breakfast favorite!
Servings 6
Calories 174kcal
Equipment
Ingredients
- 1 cup all purpose flour
- 1 tablespoon light brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1/2 cup pumpkin puree
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg beaten
- nonstick spray
Instructions
- In a mixing bowl whisk together flour, sugar, baking powder, spices, and salt.
- Add the remaining ingredients.
- Stir together with a fork until a batter forms, mixture is still lumpy, but no dry spots remain.
- Set waffle iron to desired temperature. Once heated, lightly spray the top and bottom with nonstick cooking spray.
- Pour ⅓ cup of the batter into the center of the waffle iron and press. Once desired doneness has been achieved, transfer waffle to a baking sheet and repeat until all batter has been used.
Notes
**Recipe Makes 6 Waffles – Each Waffle is 1 Serving**
Nutrition
Calories: 174kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 265mg | Potassium: 132mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3449IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg
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The BEST Buttermilk Pancakes
No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges. Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple,…
The post The BEST Buttermilk Pancakes appeared first on Spoon Fork Bacon.
No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges.
Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple, filling, and incredibly delicious breakfast. And if you want to enjoy these pancakes any day of the week, make extras and freeze them. They’re perfect for warming up in the toaster for a 5-minute breakfast on a busy morning!
Why We Love These Buttermilk Pancakes
- They’re extra light and fluffy.
- The buttermilk adds the perfect amount of tang, perfectly balanced by a light sweetness.
- You can easily freeze any extras for a quick and delicious weekday morning breakfast!
- Super versatile! Keep everyone happy by using various add-ins like blueberries, chocolate chips, or bananas and cinnamon!
How to Make the BEST Buttermilk Pancakes
Ingredients
Process
1.Place all of the dry ingredients into a mixing bowl and whisk together until combined.
2. Add all remaining ingredients, except for the 3 tablespoons of (un-melted) butter.
3. Whisk the wet ingredients into the dry with a fork until no dry spots remain but the batter is still lumpy.
4. Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).
5. Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, about 3 to 4 minutes.
6. Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.
Tips and Tricks for the BEST Buttermilk Pancakes
- Avoid overmixing the batter! You want to combine the wet and dry ingredients just until there are no more dry spots left. Too much mixing will make the pancakes dense and tough.
- Pour the pancakes onto a hot griddle or pan. To see if it’s hot enough, flick just a little water onto the griddle. If it sizzles and quickly evaporates, the skillet is hot enough. This helps the outside brown nicely as the inside cooks.
- Wait to flip the pancakes until you start to see bubbles in the top of the batter pop and form little holes. At this point, the underside and inside should be cooked enough to flip and cook just a little bit longer.
- When your pancakes are done, avoid stacking them while you wait for everyone to be served. Stacking pancakes on top of each other can make the outside mushy instead of crispy. Keep them in a single layer until ready to serve to keep the outsides crisp!
Variations
While these pancakes are amazing when just served with a bit of butter and syrup, you can always try these delicious options as well!
- Change up your toppings: Slather the tops of these pancakes with plum preserves, pumpkin butter, strawberry jam, or peanut butter.
- Use Add-ins: Toss in half to one cup of blueberries, diced strawberries, mixed berries, diced bananas, chocolate chips, and any combination of add-ins to make each pancake a special treat!
Storing Leftover Batter and Reheating Pancakes
While you may be able to store some types of pancake batter in the refrigerator or freezer, buttermilk batter doesn’t keep as well. As this batter sits too long, the pancakes won’t fluff up like they will when the batter is freshly made that same day.
You can, however, store leftover cooked buttermilk pancakes. And we highly recommend doing so!
Whether you end up with a few extra pancakes or double the batch with the intention of leftovers, these pancakes can be refrigerated or frozen to enjoy later. **We recommend slightly undercooking the pancakes you intend to reheat at a later date.
To store leftover pancakes in the refrigerator: Place them on a platter or a pan in a single layer or place a small sheet of parchment paper in between a stack of pancakes. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, we recommend a toaster oven or a toaster. Just pop them in the toaster and toast on low or until they’re heated through.
To store leftover pancakes in the freezer: Place the pancakes on a sheet pan in a single layer and freeze for 2-4 hours. Then, add all of the pancakes to an airtight container or freezer bag and freeze for up to 3 months. To reheat frozen buttermilk pancakes, pop them into the toaster until heated.
Our Favorite Dishes to Serve with Buttermilk Pancakes
Buttermilk pancakes go well with any breakfast spread (or just on their own if we’re being honest!), but especially these breakfast favorites!
- Breakfast Scramble Stuffed Avocado
- Sausage Strata
- Cloud Eggs
- Bacon and Cheddar Quiche with Hashbrown Crust
- Baked Eggs
- Spinach Quiche
More Delicious Breakfast Recipes You Will Love
The BEST Buttermilk Pancakes
Light, fluffy, and super simple, you'll never make pancakes any other way again after trying this recipe for the BEST buttermilk pancakes.
Servings 3
Calories 458kcal
Equipment
Ingredients
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
Instructions
- Place all dry ingredients in a mixing bowl and whisk together.
- Add remaining ingredients, except 3 tablespoons (un-melted) butter.
- Whisk with a fork until no dry spots remain, but the batter is still lumpy.
- Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).
- Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, 3 to 4 minutes.
- Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.
Notes
**Recipe Makes 6 Pancakes – 2 Per Serving**
Nutrition
Calories: 458kcal | Carbohydrates: 44g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 626mg | Potassium: 182mg | Fiber: 1g | Sugar: 12g | Vitamin A: 911IU | Calcium: 192mg | Iron: 2mg
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Brown Butter Dutch Baby
We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby. A Dutch baby is like a crepe, popover, and p…
We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby. A Dutch baby is like a crepe, popover, and pancake all in one recipe. You make the batter in a blender, pour it into… Fluffy Pumpkin Pancakes
These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are nourishing, flavorful and comforting. Vegan-adaptable and GF-adaptable!
Pumpkin Baked Oatmeal
Oatmeal is one of my favorite breakfasts, it is my go to. I eat it year around, but especially during the chilly fall and winter months. My favorite fall oatmeal is Pumpkin Baked Oatmeal. If you like pumpkin and oatmeal, you are in for a real treat bec…
Oatmeal is one of my favorite breakfasts, it is my go to. I eat it year around, but especially during the chilly fall and winter months. My favorite fall oatmeal is Pumpkin Baked Oatmeal. If you like pumpkin and oatmeal, you are in for a real treat because this easy baked oatmeal is the BEST… Morning Glory Muffins
Tender and moist, Morning Glory Muffins are a delicious and nutritious grab-and-go breakfast packed with healthy wholesome ingredients. Perfect for meal prep and a glorious way to start your morning!
Crêpes
This classic French crepe recipe is easy to make with 7 basic ingredients. Feel free to customize with your favorite sweet or savory fillings! Is there anything more lovely than a plate filled with warm, delicate, buttery French crêpes? ♡ We were fortunate to have the opportunity visit a number of charming creperies during our […]
This classic French crepe recipe is easy to make with 7 basic ingredients. Feel free to customize with your favorite sweet or savory fillings!
Is there anything more lovely than a plate filled with warm, delicate, buttery French crêpes? ♡
We were fortunate to have the opportunity visit a number of charming creperies during our years living in Europe, especially on our various trips to France. And I have to say, there is nothing like a well-made, paper-thin, lacy-edged crepe served fresh off of the pan. They are so effortlessly elegant and delicious in their simplicity. And, of course, the perfect blank slate for all of your favorite sweet or savory fillings!
The beauty of classic French crepes is that they are surprisingly easy to make at home too. All you need are 7 basic pantry ingredients, plus whatever fillings sound good, and your kitchen can transform into your own little French cafe in no time. I have always been partial to making crepe batter in a blender, which I find to be the simplest method, but you can just as easily make yours with a bowl and whisk if you prefer. Be sure to read the notes below for extra tips, plus bonus ideas for how to customize the batter or fillings to your liking.
Let’s make some crepes!
Apple Zucchini Bread
What do you do when you still have a lot of summer zucchini but are ready for fall baking? You make Apple Zucchini Bread! You get the best of both worlds. This easy zucchini bread is warm and cozy thanks to the cinnamon, ginger, nutmeg, and allspice. T…
What do you do when you still have a lot of summer zucchini but are ready for fall baking? You make Apple Zucchini Bread! You get the best of both worlds. This easy zucchini bread is warm and cozy thanks to the cinnamon, ginger, nutmeg, and allspice. The bread is super moist because it is…