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Brown Butter Pistachio Cookie Granola.

This brown butter pistachio granola tastes like one big crunchy, buttery cookie! Made with pepitas, coconut flakes and dried cherries, it’s so delicious, crisp and perfect for snacking. Chocolate chips are optional! I made you a breakfast dessert! This brown butter pistachio granola is so crunchy and delicious, studded with dried cherries, pepitas and made […]

The post Brown Butter Pistachio Cookie Granola. appeared first on How Sweet Eats.

This brown butter pistachio granola tastes like one big crunchy, buttery cookie! Made with pepitas, coconut flakes and dried cherries, it’s so delicious, crisp and perfect for snacking. Chocolate chips are optional!

I made you a breakfast dessert!

brown butter pistachio cookie granola

This brown butter pistachio granola is so crunchy and delicious, studded with dried cherries, pepitas and made with ground flax and maple syrup. It’s fabulous as a cereal, sprinkled on yogurt or eaten by the handful.

brown butter pistachio cookie granola

You know, when you need something sweet after breakfast. Or lunch. Or even dinner! 

It tastes like a cookie. And even though I just told you about my favorite store bought cookie granola last week in my favorites, I was making this before I discovered it. This is more of a sweet and salty, crunchy cookie granola. 

brown butter pistachio cookie granola

I’m a huge fan of homemade granola and I have a ton of recipes that we enjoy. This salted maple granola is constantly in rotation. We also love my pumpkin granola bark. And cashew butter granola is also delicious.  

brown butter pistachio cookie granola

With that being said, this one takes the cake. This recipe is SO GOOD. 

It has a crazy depth of caramely flavor from the brown butter. It is so incredibly crunchy in the best way possible. The pistachios are super buttery and lovely.

And that little sprinkle of chocolate? Well, it’s everything. 

brown butter pistachio cookie granola

This granola is a slight spin on the eleven madison park granola, which is fabulous. It is so crunchy, has the perfect amount of sweetness and my favorite part – has dried cherries.

I opt for cherries 100% of the time over cranberries and I love them in my granola. 

The other reason I love this is that it includes a few of my favorite granola add-ins. In fact, they are probably my top three

Pistachios

Pepitas

Flaked coconut

I could put those three things in a bowl and go to town! So super delicious. 

They are ingredients that I use all the time, and the ones I turn to when I need a pick-me-up. I mean, I put pistachios on just about anything. 

brown butter pistachio cookie granola

My favorite part of this granola though? The brown butter.

Of course!!

I will forever and always adore brown butter. It’s delightful. It adds so much flavor to everything sweet and savory. 

Sometimes I throw a few chocolate chips into this when it comes out of the oven too. That is totally optional. Just depends on what kind of mood I’m in.

The chocolate chips don’t make it taste cookie-like… the brown butter and oats do that on their own. But who doesn’t love a little hint of chocolate?! (more…)

The post Brown Butter Pistachio Cookie Granola. appeared first on How Sweet Eats.


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Sweet Potato Pancakes

Fluffy Sweet Potato Pancakes are easy and delicious with a hint of vanilla and cinnamon for a cozy warm flavor. The addition of mashed sweet…

top view of pancakes on a plate topped with pecans with fork by pancakesFluffy Sweet Potato Pancakes are easy and delicious with a hint of vanilla and cinnamon for a cozy warm flavor. The addition of mashed sweet…

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Breakfast Casserole

A breakfast casserole is the best way to feed a crowd first thing in the morning. Just ask my mom! She’s been making her famous breakfast casserole recipe on Easter and Christmas morning for as long as I can remember. The rest of my family loves …


A breakfast casserole is the best way to feed a crowd first thing in the morning. Just ask my mom! She’s been making her famous breakfast casserole recipe on Easter and Christmas morning for as long as I can remember. The rest of my family loves it because it’s hearty and flavorful, packed with potatoes, veggies, eggs, and cheese. My mom loves it because it’s easy to make and—even better—make ahead. She can prep the whole thing the night before and pop it in the oven when guests arrive the next day. I adapted this breakfast casserole recipe from hers, and […]

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Sweet Potato Pancakes

These sweet potato pancakes are so fluffy, moist and flavorful, they’ve moved to the top of our favorites list! This…

A Couple Cooks – Recipes worth repeating.

These sweet potato pancakes are so fluffy, moist and flavorful, they’ve moved to the top of our favorites list! This recipe is the ultimate way to transform leftover sweet potatoes into a satisfying breakfast.

Sweet potato pancakes in stack

These sweet potato pancakes are so fluffy, moist and cinnamon-scented, they immediately moved to the top of our favorites list (along with these banana oatmeal pancakes). In fact, we’d recommend boiling up a potato just so you can make them, though they’re also the absolute best use of leftover cooked sweet potatoes. They turn into the most delicious, fluffy breakfast treat: incredibly moist and packed with cozy flavors. Get ready to fall in love with this easy and satisfying breakfast idea!

What you need for sweet potato pancakes

Once you taste a cozy-scented, fluffy moist bite of this sweet potato pancake recipe, you’ll be a believer! In fact, we were surprised at how delicious these turned out. They’re a riff on our pumpkin pancakes, but we think they’re even tastier (maybe because the potato adds a nuanced sweetness that is missing from pumpkin). Either way, our kids absolutely adore them and leftovers are perfect for snacks, too. You’ll need just a handful of ingredients for this one:

  • All-purpose flour
  • Brown sugar
  • Baking powder
  • Cinnamon
  • Salt
  • Eggs
  • Cooked sweet potato
  • Milk of choice
  • Neutral oil (grapeseed, organic vegetable or canola)
  • Butter, for cooking (or more oil)
Sweet potatoes of different sizes in a line

Ways to cook a sweet potato (or use leftovers)

This sweet potato pancake recipe is ideal if you’ve got some leftover cooked sweet potatoes (like mashed potato pancakes). But there are a few quick ways to cook a sweet potato if you want to make it especially for this recipe. To be honest, we are people who crave things on a whim so we often just boil the sweet potato right before making this recipe. Here are a few methods to cook a sweet potato:

  • Boiling: Boiling a sweet potato is the quickest way to cook it. You’ll peel and dice it, then boil for 7 to 12 minutes until fork tender. See How to Boil Sweet Potatoes.
  • Roasting: Baking or roasting a sweet potato is good if you’re making it in advance. You can bake a whole potato, or cut them in half to shorten the bake time. See How to Bake a Sweet Potato.
  • Microwave: While you can microwave a sweet potato, we do not recommend it as a first choice for this recipe. It can dry out the sweet potato, which causes baked goods to become very dry (this happened with a recipe tester for our Sweet Potato Bread when she used a microwaved sweet potato).
How to boil sweet potatoes

Tips for cooking sweet potato pancakes

Sweet potato pancakes are simple to whip up, once you’ve cooked the sweet potato! Here are a few of our top tips for the process making pancakes:

  • 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 or oil 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 milk until the batter is pourable. 
Sweet Potato Pancakes with syrup pouring over

Toppings and mix ins

These sweet potato pancakes are perfect topped with butter and pure maple syrup. But we know many of you like to get creative with mix-ins and toppings! We recommend using toppings that compliment the flavor and vibe of sweet potatoes. Here are a few ideas:

  • Pecans: Add a hint of nutty flavor with a handful of finely chopped pecans in each pancake or sprinkled over the top.
  • Brown sugar or vanilla syrup: Add intrigue to the flavor with brown sugar syrup or vanilla syrup.
  • Whipped cream: For a bit of weekend decadence, add homemade whipped cream or even a bourbon-infused whipped cream.
  • Cinnamon butter: Spiced butter adds another layer of cozy comfort.
  • Chocolate chips: For those with a sweet tooth, use them as a topping or mix into the batter.
Sweet potato pancakes in a stack with syrup

More sweet potato recipes

The sweet potato is one of our favorite ways to use this wholesome ingredient. Here are a few more essential sweet potato recipes to try:

This sweet potato pancakes recipe is…

Vegetarian. For dairy-free, use dairy-free milk: we like oat milk here but almond or soy work as well.

Print
Sweet potato pancakes in stack

Sweet Potato Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10 medium pancakes

Description

These sweet potato pancakes are so fluffy, moist and flavorful, they’ve moved to the top of our favorites list! This recipe is the ultimate way to transform leftover sweet potatoes into a satisfying breakfast.


Ingredients

  • 1 cup [140 g] all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup cooked and mashed sweet potato (boiled or baked), about 1 small potato
  • ¾ cup milk of choice (dairy or dairy-free)
  • ¼ cup neutral oil (or melted unsalted butter)
  • Butter or oil, for cooking

Instructions

  1. Boil the sweet potato (or make a baked sweet potato in advance; great for using up leftovers!).
  2. In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and kosher salt.
  3. In a separate bowl, whisk the eggs, then whisk in the sweet potato, milk, and oil (or melted butter).
  4. Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
  5. Lightly butter or oil 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).
  6. 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: Breakfast
  • Diet: Vegetarian

Keywords: Sweet potato pancakes, sweet potato pancake recipe

A Couple Cooks - Recipes worth repeating.


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Sticky Orange Rolls with Cream Cheese Glaze

Soft, fluffy yeast dough is swirled around a sticky orange and cardamom filling and topped with a tangy cream cheese glaze for these sticky orange rolls. Make them for a special weekend breakfast or a holiday brunch! I used to be totally afraid of baking with yeast. Ok, well, maybe it wasn’t a full-fledged fear, …

The post Sticky Orange Rolls with Cream Cheese Glaze appeared first on My Baking Addiction.

Soft, fluffy yeast dough is swirled around a sticky orange and cardamom filling and topped with a tangy cream cheese glaze for these sticky orange rolls. Make them for a special weekend breakfast or a holiday brunch!

White baking dish filled with baked and glazed orange rolls.

I used to be totally afraid of baking with yeast.

Ok, well, maybe it wasn’t a full-fledged fear, but it was definitely a source of some minor kitchen anxiety. 

Whenever I would bake with yeast, I was alway second-guessing myself. Is my liquid

the right temp? Did I use the right yeast? Has the dough actually doubled in size? 

I know I’m not the only one who has felt this before. I have finally overcome my fears and enjoy making recipes like garlic knots, English muffin bread, and sweet rolls

So if you’re a little bit afraid of working with yeast, don’t panic. I’m going to walk you through making these sticky orange rolls so you can feel confident making them for your family.

(more…)

The post Sticky Orange Rolls with Cream Cheese Glaze appeared first on My Baking Addiction.

Chocolate Waffles

Simple and easy Chocolate Waffles that are fluffy, tasty, and made with readily available ingredients that you most likely already have. Ready in just 30…

top view of chocolate waffles on a plate topped with fresh raspberries and chocolate chopsSimple and easy Chocolate Waffles that are fluffy, tasty, and made with readily available ingredients that you most likely already have. Ready in just 30…

2 Ingredient Bagels

If you haven’t made 2 Ingredient Bagels yet then you are missing out. It is so easy to make with only flour and Greek yogurt, and…

top view of a single baked bagel topped with everything seasoning on a plateIf you haven’t made 2 Ingredient Bagels yet then you are missing out. It is so easy to make with only flour and Greek yogurt, and…

Banana Waffles

This easy banana waffles recipe transforms ripe bananas into a golden, fluffy breakfast! Packed with warm cinnamon and a burst…

A Couple Cooks – Recipes worth repeating.

This easy banana waffles recipe transforms ripe bananas into a golden, fluffy breakfast! Packed with warm cinnamon and a burst of fruit, these waffles are begging to be devoured smothered in maple syrup.

Banana waffles

Got a ripe banana on hand? Let’s make banana waffles! This recipe is here for when you’ve got only one banana on the counter and are wondering how to turn it into a meal. Whisk it up into a fruity batter spiced with cinnamon, then cook in a waffle maker until golden and crisp. These waffles are absolutely delicious, perfect topped with a drizzle of maple syrup, a few banana slices and a dollop of peanut butter.

Ingredients for this banana waffles recipe

Banana waffles are a great way to transform a ripe banana into a meal, which isn’t always possible with a lonely banana! Our best banana bread requires 4 to 5 bananas, which isn’t always what we have on hand. For single bananas, waffles to the rescue! Combine the fruit with a few standard baking ingredients and you’ve got waffles. Here’s what you’ll need:

  • All purpose flour: All-purpose flour is our go-to for waffles. If you’re looking for gluten-free, go to gluten-free waffles made with almond flour.
  • Baking powder: This leavener makes the waffles light and fluffy.
  • Sugar: You can use granulated or brown sugar, or even maple syrup or honey. We prefer brown sugar here.
  • Cinnamon: This spice is key to the warm flavor.
  • Neutral oil: Options include grapeseed oil, organic canola or vegetable oil. Using oil omits the need to melt butter.
  • Milk of choice: You can use either dairy or non-dairy like oat milk or almond milk to make this recipe dairy-free.
  • Eggs: Two eggs make this waffle recipe come together. For vegan, substitute flax eggs.
  • Banana: Use a very ripe banana. The riper the banana, the more the fruity flavor comes through.
Banana Waffles Recipe

Belgian waffles vs standard

This banana waffles recipe works for either Belgian or standard waffles: you’ll get 4 standard or 4 Belgian. Our personal preference is Belgian waffles, since they’re thicker and look more impressive. Here’s the Belgian waffle iron we use, which is what we used for these photographs.

  • 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 a half size with ruffled edges.
  • 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.
  • Ruffled edge Belgian waffles: You can make a smaller serving size with a Belgian waffle maker. 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.
Bananas

How to make banana waffles: a few tips!

This banana waffles recipe is as simple as mixing up a quick batter, then frying it in a waffle maker until golden brown. There are a few helpful tips for using a waffle maker if you’re a novice:

  • Grease or butter the waffle ironYou can use oil with a brush, butter, or coconut oil. While most waffle irons are non-stick, they can use their surface over time. Our Belgian waffle maker is a few years old and requires a good greasing: or else the waffle gets stuck in the deep grooves.
  • Cook until golden brown, about 3 to 4 minutes. Some waffle makers have a light or sound that tells you when the waffle is cooked. Others don’t (like ours)! Set a timer and start checking around the 3 minute mark: pull it when it’s nice and golden.
  • Place cooked waffles in a 250°F degree oven to keep warm. Once you’re done cooking the waffle, serve it right away. Or, place it on a parchment lined baking sheet and place it in a low oven to cool.
Banana Waffle recipe

Topping ideas

Banana waffles can be topped with just about anything! Because these waffles are nicely seasoned with fruit and cinnamon, we like not getting too complex on the toppings so you can taste the banana flavor. Here’s what we’d recommend:

  • Pure maple syrup is a must; we like the containers labeled “Grade A: Dark Color and Robust Taste”
  • Banana slices are a nice way to bring out the banana flavor even more
  • Nut butter like peanut butter, almond butter, cashew butter, or sunflower butter is a good pairing
  • Whipped cream or lightly sweetened Greek yogurt
  • Powdered sugar

Let us know what you plan to use for toppings in the comments below. Any questions? Let us know there, too!

More banana breakfast recipes

There are so many creative ways to use bananas in everyday meals, and especially fun banana breakfast recipes! Here are a few more recipes you’ll want to try:

This banana waffles recipe is…

Vegetarian and dairy-free.

Print
Banana waffles

Banana Waffles


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles)

Description

This easy banana waffles recipe transforms ripe bananas into a golden, fluffy breakfast! Packed with warm cinnamon and a burst of fruit, these waffles are begging to be devoured smothered in maple syrup.


Ingredients

  • 1 ½ cups all purpose flour
  • ½ tablespoon baking powder
  • 2 tablespoons granulated or brown sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon kosher salt
  • 2 eggs
  • ½ cup mashed ripe banana (about 1 banana)
  • ¾ cup milk of choice (dairy or non-dairy)
  • ¼ cup neutral oil (like organic vegetable oil, organic canola, or grapeseed)

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, baking powder, sugar, cinnamon, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the eggs, mashed banana, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
  4. Lightly brush oil onto the waffle maker. Immediately, add the batter into the center of the waffle iron (a little over 1 cup for a Belgian waffle maker and a little over ½ cup for a standard waffle maker, or ½ cup in a Belgian waffle maker for ruffled edges), then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm. Serve topped with maple syrup. 
  5. 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: Waffles
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Banana waffles, banana waffle recipe, banana waffles recipe

A Couple Cooks - Recipes worth repeating.

Cinnamon Muffins 

Perfectly spiced Cinnamon Muffins are moist, tender, and sure to become your new favorite treat! These are easy to make and come together quickly. Finish…

side shot of a single muffin topped with cinnamon sugar on a white platePerfectly spiced Cinnamon Muffins are moist, tender, and sure to become your new favorite treat! These are easy to make and come together quickly. Finish…

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1-Bowl Banana Buckwheat Muffins (Vegan + GF)

The goal: portable, delicious, and a bit nutritious! And so banana buckwheat muffins were born! These nutty, wholesome muffins are vegan, gluten-free, naturally sweetened, and easy to make with just 1 bowl and 10 ingredients required. 
They’re gre…

1-Bowl Banana Buckwheat Muffins (Vegan + GF)

The goal: portable, delicious, and a bit nutritious! And so banana buckwheat muffins were born! These nutty, wholesome muffins are vegan, gluten-free, naturally sweetened, and easy to make with just 1 bowl and 10 ingredients required. 

They’re great for after-school snacks, on-the-go breakfasts, and more! Grab your mixing bowl, let’s make muffins!

These 1-bowl buckwheat muffins begin with the wet ingredients: a flax egg, mashed banana, coconut sugar, a little oil, and vanilla.

1-Bowl Banana Buckwheat Muffins (Vegan + GF) from Minimalist Baker →