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Tag: breakfast

  • No Eggs? No Problem! These Eggless Pancake Recipes Are Soft, Fluffy, and Family-Approved

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    No eggs? No problem! As an allergy mom with over 12 years of egg-free experience, I know how disappointing it can feel when your favorite breakfast is suddenly off-limits. That’s why I’ve tested these Eggless Pancake Recipes until they are perfectly soft, fluffy, and totally foolproof. Whether you’re dealing with an egg allergy or just ran out of eggs, these recipes prove that everyone can enjoy a stack of warm, comforting pancakes — no eggs required.

    Mornings in my house almost always start with pancakes — it’s our little weekend tradition. But when my daughter was diagnosed with an egg allergy, I remember thinking, there goes our pancake mornings. Spoiler alert: they came back even better! The truth is, you don’t need eggs to make pancakes that are soft, fluffy, and full of flavor. With the right recipes, anyone can enjoy a stack that’s just as good (if not better!) than the traditional version.

    After years of testing, tweaking, and flipping countless batches, I’ve created pancake recipes that are every bit as soft, fluffy, and golden as the classic kind — just without the eggs. These are the recipes I make for my family, and now I’m sharing them with you so that no one has to miss out on that cozy weekend ritual.

    That’s why I’m so excited to share this special collection of Eggless Pancake Recipes with you. From classic, chocolate chip pancakes to seasonal twists and allergy-friendly variations, there’s something here for every kind of morning. Whether you’re cooking for little ones, managing food allergies, or simply forgot to buy eggs, these recipes prove that an eggless breakfast can still be easy, comforting, and oh-so satisfying. Grab your griddle — your new family favorites are waiting… prepare the butter, syrup, or a good old Chocolate Hot Fudge Sauce to create good memories!

    A stack of pancakes with butter on top, being drizzled with syrup, served on a white plate with a cup of coffee in the background.

    Classic Fluffy Eggless Pancakes

    These eggless pancakes really do taste like the real thing! Fluffy, easy, and quick to make, require just a few simple ingredients, and are freezer-friendly…. definitely a breakfast winner!

    a stack of easy banana pancakes made with no egg cut showing their fluffy interior texture.

    Fluffy & Easy Banana Pancakes (No Egg – No Sugar)

    These Easy Banana Pancakes, made with no eggs or sugar, are light, fluffy, and delicious! Quick to make with simple ingredients and perfect for meal prep.

    maple syrup poured over a stack of eggless lemon Ricotta pancakes

    Eggless Lemon Ricotta Pancakes

    A delightful twist to a delicious breakfast, these Eggless Lemon Ricotta Pancakes are perfect for any morning when you want something different, flavorful, easy to make, and yummy. 

    A stack of thick pancakes topped with glazed pecans and drizzled with syrup, served on a white plate with additional pecans around.

    Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)

    These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form!

    Easy Eggless Chocolate Chip Pancakes | Mommy's Home Cooking

    Easy Eggless Chocolate Chip Pancakes

    This Easy Eggless Chocolate Chip Pancakes recipe makes light and fluffy pancakes that are great for breakfast or brunch.

    A stack of Eggless Protein Pancakes (Fluffy & Tasty) topped with butter is served with blueberries and strawberries, with a fork holding a sliced piece. Syrup and more pancakes are visible in the background.

    Eggless Protein Pancakes (Fluffy & Tasty)

    Getting enough protein at breakfast can feel tricky when you can’t rely on eggs—that’s why I created these Egg-Free Protein Pancakes!

    five eggless red velvet pancakes with cream cheese topping and a strawberry on a plate.

    Fluffy Red Velvet Pancakes (No Eggs)

    These Fluffy Red Velvet Pancakes (No Eggs) are as delicious as they are cute! Made in a flash with just a few pantry staples, these festive pancakes will for sure bring a smile to your loved ones’ faces!

    two egg free blueberry pancakes on a plate

    Easy Eggless Blueberry Pancakes

    These Eggless Blueberry Pancakes are most definitely not a weekend-only treat!

    Whole Wheat Pancakes stack with fresh blueberries on top on a plate with maple syrup being poured.

    Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)

    These Fluffy Whole Wheat Pancakes are easy to make, delicious, and satisfying!

    Eggless Sheet-Pan Pancakes slices on a plate

    Easy Eggless Sheet-Pan Pancakes

    These Eggless Sheet-Pan Pancakes are perfect to feed a crowd without standing around in your kitchen all morning flipping pancakes!

    two Eggless Blueberry Pancake Muffins stack with maple syrup on the side.

    Eggless Pancake Muffins (Fluffy & Easy)

    hese Eggless Pancake Muffins are the perfect grab & go breakfast that tastes delicious, is fun to make, and totally customizable to your taste.

    A plate of golden Egg-Free Protein Waffles topped with banana slices and chocolate chips is drizzled with syrup. A banana and a jar of syrup are in the background. The scene is bright and inviting.

    Keep your mornings stress-free!

    Explore more easy, egg-free breakfast recipes

    from muffins to waffles, all allergy-friendly and family-approved!

    Two slices of Air Fryer Eggless French Toasts topped with powdered sugar, butter, strawberries, and blueberries on a plate, served with extra berries, syrup, and additional toast in the background.

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    Oriana Romero

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  • For the Fastest Egg Breakfast, I’ve Memorized This Clever 3-Ingredient Recipe

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    Your morning routine just got a little easier.
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    Alexandra Foster

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  • Eggless Baked Pumpkin Oatmeal – Cozy, Hearty & Perfect for Fall Mornings

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    This Eggless Baked Pumpkin Oatmeal is cozy, hearty, and feels like fall in every bite. As an allergy mom with 12+ years of egg-free baking, I know how important it is to have safe, nourishing breakfasts that everyone at the table can enjoy—without feeling like you’re “missing” anything. This recipe is made with simple, everyday ingredients, tested until foolproof, and easy to adapt for your family’s needs. It’s the kind of breakfast that’s warm, comforting, and ready to make mornings easier.

    Oriana’s Thoughts On The Recipe

    A woman wearing a white shirt and apron holds a plate with a slice of Eggless Baked Pumpkin Oatmeal and smiles at the camera in a cozy kitchen setting.

    When pumpkin season rolls around, I’m all about finding ways to sneak that cozy flavor into everyday meals—not just desserts. Breakfast, especially, can be tricky when you’re managing food allergies. I wanted something that felt festive, nourishing, and satisfying, but still simple enough for a busy weekday morning.

    That’s how this Eggless Baked Pumpkin Oatmeal was born. It’s hearty, perfectly spiced, and filling enough to keep little tummies (and big ones too!) happy until lunch. My kids love it warm with a drizzle of maple syrup, and I love that it bakes up in one dish—less stress, less mess, more family time around the table.

    Why You’ll Want to Try My Recipe

    • Egg-free & allergy-friendly: Safe, inclusive, and delicious for everyone at the table.
    • Simple ingredients: Nothing fancy—just pantry staples you probably already have.
    • Hearty & filling: Keeps you satisfied all morning without reaching for snacks right away.
    • Easy to adapt: Make it dairy-free, nut-free, or add extra mix-ins like chocolate chips, dried fruit, or nuts.
    • Perfect for meal prep: Bake once, enjoy breakfast all week—just reheat and go!
    The image shows the handwritten text "xo, Oriana" on a light pink background—perfect for sharing your favorite Eggless Baked Pumpkin Oatmeal recipe with a personal touch.The image shows the handwritten text "xo, Oriana" on a light pink background—perfect for sharing your favorite Eggless Baked Pumpkin Oatmeal recipe with a personal touch.
    An oval dish of Eggless Baked Pumpkin Oatmeal topped with coconut flakes and dried cranberries sits beside a cup of black coffee, a gray napkin, and a white plate.An oval dish of Eggless Baked Pumpkin Oatmeal topped with coconut flakes and dried cranberries sits beside a cup of black coffee, a gray napkin, and a white plate.

    Ingredients You’ll Need, Substitutions & Notes

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Rolled oats: I recommend whole old-fashioned style oats for a hearty texture. If you eat gluten-free, choose gluten-free oats.
    • Baking powder: Make sure it’s not expired or too old. This will help to lift it all up! To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Milk: Use the variety of milk you drink. I personally love using oat milk.
    • Coconut Oil: This will help to avoid a rubbery texture. You can also use melted butter.
    • Sweetener: To sweeten your egg-free baked oatmeal, you can use brown sugar, maple syrup, coconut sugar, or even honey.
    • Binder and Flavor: I used pumpkin puree for this fall-inspired version. You can also use mashed banana or applesauce. For a more neutral-flavored oatmeal, use 2 flax eggs.
    • Add-ins: I added chia seed, dried cranberries, coconut, and almonds. See below for more add-in ideas.

    Overview: How to Make Baked Oatmeal without Eggs Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Preheat the Oven & Prepare the Baking Dish

    Preheat the oven to 350º F (180º C). Lightly grease an 8×8-inch baking dish.

    Step 2 – Combine All the Ingredients

    In a medium-sized bowl, combine all the ingredients. Mix until everything is thoroughly combined. Transfer mixture to baking dish.

    A glass bowl containing brown sugar, oats, sliced almonds, chia seeds, pumpkin puree, chopped dried cranberries, and spices on a white surface—perfect ingredients for Eggless Baked Pumpkin Oatmeal.A glass bowl containing brown sugar, oats, sliced almonds, chia seeds, pumpkin puree, chopped dried cranberries, and spices on a white surface—perfect ingredients for Eggless Baked Pumpkin Oatmeal.

    Step 3 – Bake

    Bake for 40 – 45 minutes, or until the oatmeal is firm and lightly golden. Sprinkle with more dried cranberries and shaved coconut, if desired. Served warm or at room temperature.

    A white dish of Eggless Baked Pumpkin Oatmeal casserole, topped with dried cranberries and coconut flakes, sits ready to serve, with a metal spatula and a slice already enjoyed.A white dish of Eggless Baked Pumpkin Oatmeal casserole, topped with dried cranberries and coconut flakes, sits ready to serve, with a metal spatula and a slice already enjoyed.

    Change It Up

    I love that this recipe is highly adaptable. The version I shared today is perfect for fall since it has pumpkin and cranberries, but you can totally adapt it to your taste or the season.

    Base Ingredients

    The base ingredients to make egg-free baked oatmeal are rolled oats, baking powder, salt, milk, and coconut oil. Use the same quantities called in the recipe card.

    Sweetener (pick one)

    To sweeten your egg-free baked oatmeal, you can use brown sugar, maple syrup, coconut sugar, or even honey. You can control the amount of sugar in this recipe. Add 1/3 cup of the sweetener of your choice for a slightly sweet taste or ½ cup to add more sweetness.

    Binder and Flavor (pick one)

    You can use 1 cup of pumpkin puree, mashed banana, or applesauce to bind all the ingredients together. For a more neutral-flavored oatmeal, use 2 flax eggs. To make 2 flax eggs, combine 2 tablespoons of golden flaxseed meal with 6 tablespoons of water. Let the mixture rest for 5 – 8 minutes to thicken.

    Add-Ins (up to 1 cup of one or a combination)

    • Nuts: chopped pecans, walnuts, cashews, macadamia, or almonds.
    • Fresh Fruits: chopped apples, peaches, pears, bananas, or berries.
    • Dried Fruits: raisins, apricots, coconut, or cranberries.
    • Chocolate Chips
    • Seed: chia, flaxseed, sunflower, pumpkin, hemp, or pepitas
    • Spices: Cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice, apple pie spice.
    • Vanilla Extract
    A white baking dish filled with Eggless Baked Pumpkin Oatmeal topped with seeds and dried cranberries, set on a white surface with a white cup in the background.A white baking dish filled with Eggless Baked Pumpkin Oatmeal topped with seeds and dried cranberries, set on a white surface with a white cup in the background.

    Storing and Freezing Instructions

    This oatmeal keeps well in the refrigerator, covered, for 5 days. When I have leftovers,  I love cutting the cooled baked oatmeal into individual servings and wrapping each in plastic wrap for a quick breakfast to grab.

    To freeze, bake, and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

    To reheat, simply heat the portion you need in the microwave for 30 – 60 sec.

    Frequently Asked Questions

    Can I make this gluten-free?

    Yes, for a gluten-free version, use gluten-free oats.

    Can I make the oatmeal batter ahead of time?

    No, that is not something I recommend. Do not make the oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away.

    A square slice of Eggless Baked Pumpkin Oatmeal topped with dried cranberries and coconut flakes sits on a white plate, with a spoon beside it.A square slice of Eggless Baked Pumpkin Oatmeal topped with dried cranberries and coconut flakes sits on a white plate, with a spoon beside it.

    Try These Egg-Free Breakfast Recipes Next!

    Recipe Card

    A slice of Eggless Baked Pumpkin Oatmeal topped with toasted coconut and dried cranberries on a white plate, served with a spoon and a cup of coffee.A slice of Eggless Baked Pumpkin Oatmeal topped with toasted coconut and dried cranberries on a white plate, served with a spoon and a cup of coffee.

    Easy Eggless Baked Pumpkin Oatmeal

    Oriana Romero

    This Easy Eggless Baked Pumpkin Oatmeal is the perfect breakfast any day of the week! Hearty, filling, and yummy, this baked oatmeal is what you have been looking for to start your day off right. Plus, it’s super easy and totally adaptable.

    Prep Time 5 minutes

    Cook Time 45 minutes

    Total Time 50 minutes

    Servings 8 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Preheat oven to 350º F (180º C). Lightly grease an 8×8 (20 x 20 cm) baking dish.

    • In a medium-size bowl, combine all the ingredients. Mix until everything is thoroughly combined.

    • Transfer mixture to baking dish.

    • Bake for 40 – 45 minutes, or until the oatmeal is firm and lightly golden.

    • Remove from the oven and let cool for a few minutes. Sprinkle with dried cranberries and shaved coconut, if desired. Served warm with a drizzle of maple syrup, if you want it a bit sweeter.

     
    Store: This oatmeal keeps well in the refrigerator, covered, for 5 days.
     
    Freeze: Let the baked oatmeal cool completely.  Cut into individual servings, if desired. Wrap tightly with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
     
    Reheat: To reheat, simply heat in the microwave for 30 – 60 sec. 
     
    Sugar: You can control the amount of sugar in this recipe. Add 1/3 cup of brown sugar for a slightly sweet taste or ½ cup to add more sweetness.
     
    Milk: You can use any milk you like.  
     
    Gluten-Free: Be sure to use certified gluten-free oats.
     
    Nut-Free: You can skip the nuts or substitute for seeds, such as pepitas (green pumpkin seeds), sunflower, or hemp.
     
    Dairy-Free: Use plant-based milk. My favorite is oat milk. 
     
    Substitutions: Check out the “Change it up” section in the body of the post to see how to adapt this recipe to your particular taste. 
     
    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 334kcalCarbohydrates: 51gProtein: 9gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 7mgSodium: 258mgPotassium: 450mgFiber: 7gSugar: 27gVitamin A: 4867IUVitamin C: 1mgCalcium: 191mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 334

    Keyword breakfast breakfast bake cranberry eggfree Eggless oatmeal pumpkin

    Eggless Baking Frequently Asked Questions

    You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

    This recipe was originally published in August 2017. I have tweaked the recipe to be more clear, easy to make, and more delicious in October 2022. I also added more notes, tips, photos, and information to make it as helpful as possible.

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    Oriana Romero

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  • This Single-Serve Banana Muffin Packs 30 Grams of Protein For An Easy Breakfast

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    A delicious morning treat.

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  • Skipping Breakfast? Here’s What It’s Really Doing To Your Stress Levels

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    Skipping breakfast might sound like a harmless time-saver, but science is here to serve a wake-up call. Research found that skipping your morning meal could do more than make you a little hangry—it may actually disrupt your cortisol rhythm and elevate blood pressure. 

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  • If you love pumpkin and you love easy recipes.. this is the one

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    These easy cake mix pumpkin donuts are the perfect Fall treat! They come together quickly, and the caramel icing takes them to the next level.

    ❤️WHY WE LOVE THIS RECIPE

    If there is anything we love as a family, it is a donut, and these are the perfect Fall treat. Made with a cake mix, this recipe is even easier. Then, add our delicious caramel icing, and you are in heaven! We are big pumpkin fans and the spices in these are perfect. Add these to your recipe list and make them this Fall season. These donuts come together pretty quickly; you can make these in about 30 minutes.

    SWAPS

    You can switch out the seasonings in this if you prefer to add more pumpkin spice. You can also top this with a cream cheese frosting, just a powdered sugar glaze, or leave it off altogether. We love the caramel frosting. For a bit of sweetness, sprinkle some powdered sugar on top.

    ⭐TIP

    Remember, these are cake mix donuts, so they have a cake-like consistency, and the icing keeps them very moist. We store them in an airtight container and they are actually good, cold if you prefer to keep them in the refrigerator.

    OTHER DELICIOUS PUMPKIN RECIPES:

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    Cake Mix Pumpkin Donuts

    Judy Yeager

    These cake mix donuts are topped with a delicious caramel frosting. These are so easy to make and a perfect way to start the day.

    Prep Time 15 minutes

    Cook Time 12 minutes

    Total Time 27 minutes

    Course Breakfast

    Cuisine American, southern

    • 1 15.25 ounce package Betty Crocker Super Moist Yellow Cake Mix
    • 1 15 ounce can 100% pure pumpkin
    • 1 1/2 teaspoons ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/4 teaspoon allspice
    • 1/4 teaspoon ground nutmeg

    Caramel Frosting Ingredients:

    • 3/4 cup brown sugar
    • 4 tablespoons butter
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 3/4 to 1 cup powdered sugar

    • Pour the pumpkin mix into a large mixing bowl and add the spices.  Stir with a spoon to mix well.  Add yellow cake mix and stir until all ingredients are wet.  Spray a donut pan with cooking spray.  My pan makes 12 medium sized donuts.

    • Spoon the mixture into the donut pan or could use a piping bag.  I just used a spoon.  I filled each cup almost full.  Bake in preheated 350 degree oven for about 12 minutes.

    • Remove from oven and let cool in donut pan for 10 minutes before removing.  This made 18 donuts for me.  Add frosting.

    Caramel Frosting Instructions:

    • Combine brown sugar, butter and milk in a saucepan on top of the stove until melted and starts to boil.  Remove and add vanilla extract and powdered sugar.  Stir well.  Drizzle or pour over cooled donuts.

    If frosting gets too thick just add more milk.  If too thin add more powdered sugar.

    Keyword Cake Mix Pumpkin Donuts

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Judy Yeager

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  • How To Reset Your Body Clock, According To An Acupuncturist

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    Since the start of the pandemic, many people’s daily routines have fluctuated. That means waking up later in the mornings and eating and drinking later into the evenings. This lack of consistency can have significant impacts on both physical and mental health.

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  • History Happenings: Sept. 26, 2025

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    Things have changed. Gluten-rich Wheatlet, a breakfast cereal, was preferable to oatmeal, said its advertisement in this day’s Daily News in 1895. Oatmeal was starchy, and many people could not eat it. Anyone could eat Wheatlet.

    — Museum of Old Newbury

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  • Why Do Some People Wake Up Hungry & Others Don’t?

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    Much like the fact that some people greet each day bright-eyed and bushy-tailed while others are confirmed night owls, we don’t all arise with the same level of hunger in our bellies. It never fails that, between spouses or roommates, one person wakes up ravenous while the other could take or leave breakfast. What’s that about?

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  • Cozy Egg-Free Pumpkin Coffee Cake with Buttery Crumb Topping You’ll Want All Fall Long

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    This Egg-Free Pumpkin Coffee Cake with Crumb Topping is everything cozy fall baking should be—soft, moist, warmly spiced, and finished with a buttery cinnamon crumb and drizzle of glaze. As an allergy mom and baker with over 12 years of experience, I’ve tested this recipe until it’s foolproof, so you can count on a festive treat that’s safe, simple, and absolutely delicious. Perfect for mornings with coffee or to share with family and friends, this cake is proof that baking without eggs is never about compromise.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking.

    Pumpkin season always feels special in our house. For years, I struggled to find egg-free treats that my daughter could enjoy during the fall without feeling left out. That’s why recipes like this egg-free pumpkin coffee cake mean so much to me—they’re not just delicious, they’re inclusive, so everyone at the table gets to share in the cozy flavors of the season.

    When this cake bakes, the smell of pumpkin, cinnamon, and nutmeg fills the kitchen, and my kids always come running. I love serving it warm on a crisp morning with coffee for me and hot cocoa for them. It’s one of those recipes that instantly feels like a fall tradition—safe, simple, and guaranteed to make everyone smile.

    Why You’ll Want to Try My Recipe

    • Perfect fall flavor – every bite is packed with cozy pumpkin spice goodness.
    • Egg-free and foolproof – you don’t need eggs for it to turn out soft, fluffy, and delicious.
    • That crumb topping! – buttery, sweet, and slightly crunchy, it’s the best part.
    • Moist and tender – thanks to the pumpkin puree, the cake stays soft for days.
    • Versatile treat – perfect for breakfast, brunch, or a sweet afternoon pick-me-up.
    • Great for sharing – simple to slice and serve for family, friends, or gatherings.
    Handwritten text on a light pink background reads Handwritten text on a light pink background reads

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled baking ingredients in bowls for Egg-Free Pumpkin Coffee Cake with Crumb Topping, including brown sugar, flour, applesauce, pumpkin puree, vanilla, yogurt, spices, butter, and oil.Top-down view of labeled baking ingredients in bowls for Egg-Free Pumpkin Coffee Cake with Crumb Topping, including brown sugar, flour, applesauce, pumpkin puree, vanilla, yogurt, spices, butter, and oil.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • All-purpose flour: The base of the cake that gives it structure while keeping it soft and tender. You’ll also need it for the crumb topping.
    • Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that brings all the fall vibes. If you don’t have it, you can mix your own using individual spices.
    • Baking powder & baking soda: These work together to help the cake rise and stay fluffy.
    • Salt: A small amount balances the sweetness and enhances all the other flavors.
    • Vegetable or canola oil: Keeps the cake moist without weighing it down. Any neutral oil works here.
    • Brown sugar: Adds sweetness and a slight caramel flavor while keeping the cake soft. You’ll also use it in the crumb topping for that signature sweetness.
    • Granulated sugar: Lightens the texture of the cake and balances the richer brown sugar.
    • Plain yogurt: Replaces eggs and adds moisture and a little tang. Use full-fat or Greek yogurt for the best results.
    • Unsweetened applesauce: Helps bind the batter together and adds extra moisture.
    • Pure pumpkin puree: The star of the show! It adds flavor, color, and lots of moisture. Make sure you’re using puree, not pumpkin pie filling.
    • Pure vanilla extract: Rounds out the flavors and adds a warm note to both the cake and the glaze.

    For the Crumb Topping:

    • All-purpose flour: Gives the topping its crumbly texture.
    • Brown sugar: Sweetens and caramelizes slightly as it bakes.
    • Ground cinnamon: Adds a warm spice to the topping.
    • Salt: Balances the sweetness.
    • Unsalted butter: Holds everything together while baking into that irresistible crumbly layer.

    For the Glaze (optional):

    • Confectioners’ sugar: The base for a smooth, sweet glaze.
    • Pumpkin spice coffee creamer, half-and-half, or milk: Thins the glaze to the right drizzling consistency. The creamer gives it extra fall flavor.
    • Pure vanilla extract: Adds a finishing touch of warmth and sweetness.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

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    Step 1 – Make the Streusel Topping

    • A clear glass bowl filled with crumbly, light brown streusel topping on a white background.A clear glass bowl filled with crumbly, light brown streusel topping on a white background.
      Mix the flour, brown sugar, cinnamon, and salt in a bowl. Stir in the melted butter, then use a fork to gently bring it together until you get chunky crumbles. Don’t over-mix—otherwise, it’ll turn into paste instead of crumbs. Set it aside for later.

    Step 2 – Prep the Pan and Oven

    Preheat your oven to 350ºF (180ºC). Line an 8×8-inch (or 9×9-inch) pan with parchment paper and lightly grease it so nothing sticks.

    Step 3 – Mix the Dry Ingredients

    • A clear glass bowl filled with dry flour on a white surface.A clear glass bowl filled with dry flour on a white surface.
      In one bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This makes sure everything is evenly mixed before adding the wet ingredients.

    Step 4 – Mix the Wet Ingredients

    • A glass bowl filled with orange batter being mixed with a metal whisk that has a black handle, on a white surface.A glass bowl filled with orange batter being mixed with a metal whisk that has a black handle, on a white surface.
      In another bowl, combine the oil, both sugars, yogurt, applesauce, pumpkin puree, and vanilla. Stir until the sugars dissolve and the mixture looks smooth.

    Step 5 – Bring It All Together

    • A glass bowl with flour and orange liquid mixture being whisked together on a white surface.A glass bowl with flour and orange liquid mixture being whisked together on a white surface.
      Pour the wet mixture into the dry ingredients and stir gently until everything is just combined.
    • A glass bowl filled with thick, creamy pumpkin batter on a white surface.A glass bowl filled with thick, creamy pumpkin batter on a white surface.
      Don’t overmix—just stop when you no longer see dry flour.

    Step 6 – Assemble the Cake

    • A square baking pan lined with parchment paper and clips, filled with an even layer of uncooked orange-brown batter.A square baking pan lined with parchment paper and clips, filled with an even layer of uncooked orange-brown batter.
      Spread the batter evenly in your prepared pan.
    • A square pan lined with parchment paper and secured with binder clips, filled with an even layer of crumbly topping.A square pan lined with parchment paper and secured with binder clips, filled with an even layer of crumbly topping.
      Sprinkle the crumb topping all over the top and lightly press it down so it sticks.

    Step 7 – Bake the Cake

    • A square crumb-topped cake sits in a parchment-lined baking pan, secured with binder clips on each side, viewed from above on a white background.A square crumb-topped cake sits in a parchment-lined baking pan, secured with binder clips on each side, viewed from above on a white background.
      Bake for 40–50 minutes, until a toothpick poked in the center comes out clean and the topping is golden brown. Let it cool for about 10 minutes in the pan, then remove the cake from the pan using the parchment paper overhand. Allow the cake to cool completely before glazing and cutting.

    Step 8 – Make the Glaze

    • A square crumb cake with icing drizzle on top sits on white parchment paper, next to a bowl of milk and a spoon.A square crumb cake with icing drizzle on top sits on white parchment paper, next to a bowl of milk and a spoon.
      Whisk the confectioners’ sugar, creamer (or milk), and vanilla together until smooth. Add a little more liquid if it feels too thick. Drizzle it over your cooled cake—or warm cake if you want it a little melty.
    A simple black outline of a bowl with a spoon inside, centered on a dark gray background—perfect for illustrating an Egg-Free Pumpkin Coffee Cake with Crumb Topping recipe.A simple black outline of a bowl with a spoon inside, centered on a dark gray background—perfect for illustrating an Egg-Free Pumpkin Coffee Cake with Crumb Topping recipe.

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Cake comes out dense instead of fluffy: Too much mixing can make the cake heavy. Pro Tip: Mix the wet and dry ingredients just until combined—no need to overdo it.
    • The glaze is too thick or too thin: Finding the right drizzle consistency can be tricky. Pro Tip: Start with less liquid, then add a tiny splash more until the glaze flows easily but isn’t watery.
    • Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
    • Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
    • Make sure to use pure pumpkin puree, not pumpkin pie filling, to control the sweetness.
    • Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Avoid Peeking. Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cake’ structure.
    • Let the cake cool before adding glaze so it doesn’t melt right in.
    Nine pieces of Egg-Free Pumpkin Coffee Cake with Crumb Topping and icing drizzle are arranged on parchment paper, with a bowl of milk and a cup of coffee nearby.Nine pieces of Egg-Free Pumpkin Coffee Cake with Crumb Topping and icing drizzle are arranged on parchment paper, with a bowl of milk and a cup of coffee nearby.

    Variations & Additions

    • Add a handful of chopped pecans or walnuts to the crumb topping for crunch.
    • Sprinkle mini chocolate chips into the batter for a pumpkin-and-chocolate twist.
    • Swap the glaze for a cream cheese drizzle for an extra indulgent finish.

    Storage and Freezing Instructions

    Store: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.

    Freeze: Wrap individual slices tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw in the fridge overnight before serving.

    Frequently Asked Questions

    A slice of Egg-Free Pumpkin Coffee Cake with crumb topping and glaze sits on a white plate next to a cup of coffee, with more cake pieces in the background.A slice of Egg-Free Pumpkin Coffee Cake with crumb topping and glaze sits on a white plate next to a cup of coffee, with more cake pieces in the background.

    Try These Egg-Free Pumpkin Recipes Next!

    Recipe Card

    A square Egg-Free Pumpkin Coffee Cake with crumb topping and white icing, sliced to reveal its moist interior. A green bowl and a cup are in the background.A square Egg-Free Pumpkin Coffee Cake with crumb topping and white icing, sliced to reveal its moist interior. A green bowl and a cup are in the background.

    Egg-Free Pumpkin Coffee Cake

    Oriana Romero

    This Egg-Free Pumpkin Coffee Cake with Crumb Topping is soft, moist, and filled with warm fall spices, finished with a buttery crumb and sweet glaze. Tested until foolproof, it’s a safe, simple, and festive treat that proves baking without eggs is always delicious—perfect with coffee or to share with loved ones.

    Prep Time 15 minutes

    Cook Time 50 minutes

    Total Time 1 hour 5 minutes

    Servings 12 slices

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Make the Streusel Topping:

    • Combine the flour, brown sugar, cinnamon, and salt in a bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.

    Make the Eggless Pumpkin Coffee Cake:

    • Preheat the oven to 350º F (180º C). Line an 8 x 8-inch (or 9 x 9-inch) square cake pan with parchment paper, leaving a bit of overhang on the sides for easy removal later. Lightly grease with baking spray with flour.

    • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

    • In another medium mixing bowl, combine the oil, sugars, yogurt, applesauce, pumpkin puree, and vanilla; mix until the sugar is dissolved.

    • Mix the wet ingredients and dry ingredients; mix until just combined.

    • Spread the batter into the prepared and use a spatula to spread it evenly and smooth the top. Sprinkle the crumb topping evenly on top and gently press them down into the batter.

    • Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean, and the streusel is golden. Allow cooling for 10 minutes, then remove the sides of the springform pan and let the cake cool completely before glazing.

     
    Pumpkin Pie Spice: If you don’t have it, you can mix 2 teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon allspice.
     
    Store: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
     
    Freeze: Wrap individual slices tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Cake comes out dense instead of fluffy: Too much mixing can make the cake heavy. Pro Tip: Mix the wet and dry ingredients just until combined—no need to overdo it.
    • The glaze is too thick or too thin: Finding the right drizzle consistency can be tricky. Pro Tip: Start with less liquid, then add a tiny splash more until the glaze flows easily but isn’t watery.

     
    ➤ Extra Tips:

    • Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
    • Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
    • Make sure to use pure pumpkin puree, not pumpkin pie filling, to control the sweetness.
    • Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Avoid Peeking. Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cake’s structure.
    • Let the cake cool before adding the glaze so it doesn’t melt right in.

     
    ➤ Variations & Additions:

    • Add a handful of chopped pecans or walnuts to the crumb topping for crunch.
    • Sprinkle mini chocolate chips into the batter for a pumpkin-and-chocolate twist.
    • Swap the glaze for a cream cheese drizzle for an extra indulgent finish.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 379kcalCarbohydrates: 64gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 9mgSodium: 315mgPotassium: 132mgFiber: 2gSugar: 42gVitamin A: 3329IUVitamin C: 1mgCalcium: 109mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 379

    Keyword breakfast cake egg-free pumpkin recipe

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    Oriana Romero

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  • Grab 4 ingredients and make this simple recipe!

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    We love fudge and this easy version is quick and delicious! Super versatile too.

    ❤️WHY WE LOVE THIS RECIPE

    This is the quickest and easiest fudge recipe you will ever make! It only takes a few minutes and it is so good. I cut this into small pieces and keep it in my fridge for when I am craving something sweet, and since I am a chocoholic, it makes the perfect treat. 

    SWAPS & ADDITIONS

    This a super versatile and straightforward base recipe. You can easily switch out the chips, could use peanut butter or butterscotch or a combination. We have made this with butterscotch and it was delicious. You could also add in some raisins, take out the nuts, add in coconut. This is a recipe you can really play with.

    Easiest Fudge EverEasiest Fudge Ever

    ⭐TIP

    This is a softer style fudge, not super hard and I feel like it is even better the next day, so you can easily make this in advance.

    OTHER DELICIOUS FUDGE RECIPES

    Easiest Fudge Ever

    Leigh Walkup

    This easy fudge recipe is only 4 ingredients! So simple to make and always a hit.

    Prep Time 10 minutes

    Cook Time 2 hours

    Total Time 2 hours 10 minutes

    Course candy

    Cuisine American

    • 1 14 ounce can sweetened condensed milk
    • 2 cups semi-sweet chocolate chips
    • 1 teaspoon vanilla extract
    • 1 cup nut pieces walnuts or pecans, (optional)

    • Dump the milk and chocolate chips into a microwave safe glass bowl. Microwave 1 minute and 30 seconds. Remove and stir until smooth. Add vanilla extract and nuts. Mix well and pour into a sprayed 9 x 9 dish. Refrigerate 1 to 2 hours. Cut into squares. Makes about 24 pieces depending on size you cut your squares

    I have tried this with fat free condensed milk and it does not get as hard as the whole condensed milk but could not tell much difference in the taste.

    Keyword 4 ingredient fudge, chocolate fudge, easy fudge

    Let us know by commenting below!

    Follow us on Pinterest!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Leigh Walkup

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  • SAUSAGE CHEESE BISCUITS

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    These Sausage Cheese Biscuits are always a good idea! Perfect way to start the day.

    ❤️WHY WE LOVE THIS RECIPE

    We love these biscuits because they are a little different. Instead of serving a biscuit with sausage and cheese, we added it all to the batter. They turned out perfect and we all loved them and now make them often. They are delicious with grape jelly on them! They reheat well and are perfect to make on a Sunday and have for breakfast throughout the week.

    SWAPS & ADDITIONS

    We use buttermilk to make these biscuits and genuinely feel the extra fat gives them a wonderful flavor. You can use regular milk if you like. You can also add any spices to this recipe and switch out the cheese! Super versatile.

    CAN I FREEZE THESE?

    Yes, you can freeze these biscuits, and they also reheat well in the microwave. This recipe is one you can enjoy for just a few people, make them up, enjoy a few and freeze the rest!

    A Childhood Full of Biscuits

    “Certain recipes have a way of creeping into our minds and imprinting us with a nostalgia that lasts forever. I’m never sure quite what it is but when a food touches your soul, you know it. “

    Sausage Cheese BiscuitsSausage Cheese Biscuits

    ⭐TIP

    I usually brush the tops of the biscuits with melted butter before cooking. We like the butter to soak in during the cooking process.

    OTHER DELICIOUS RECIPES

    Sausage Cheese Biscuits

    Leigh Walkup

    These easy sausage cheese biscuits will quickly become a family favorite! The sausge and cheese is baked right into the dough. They reheat well too and my family loves this combination.

    Prep Time 15 minutes

    Cook Time 12 minutes

    Total Time 27 minutes

    Course biscuit, bread, Breakfast

    Cuisine American

    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 stick butter or margarine cut into small pieces or grated (8 tablespoons)
    • 1 pound pork sausage cooked, drained and crumbled
    • 1/2 cup shredded cheese of your choice I used sharp cheddar
    • 1 1/2 cups buttermilk can use regular milk

    • Cook sausage, drain and let cool.  Mix together flour, baking powder, baking soda and salt with a whisk in a large bowl.  Cut in butter until crumbly. Stir in cooled sausage and cheese.

    • Add milk until dough makes a ball without being sticky. Knead and roll out on floured surface.  Cut about 1/2 inch thick with biscuit cutter or drop onto an ungreased baking sheet.

    • Bake in preheated 425 degree oven 12 to 15 minutes until done. Makes about 16 biscuits depending on the size you make them.   Enjoy!

    Keyword Sausage Cheese Biscuits

    Let us know by commenting below!

    Follow us on Pinterest!

    On Sale for $4.00 an issue!

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    ✔️ 2 new 2025 editions
    ✔️ 3 more coming this year
    All filled with old-fashioned recipes, heartfelt stories & Southern charm.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Leigh Walkup

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  • Bacon, Egg & Cheese Breakfast Croissant Sandwiches

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    These breakfast croissant sandwiches are everything a savory breakfast lover dreams of! A flaky croissant, crispy bacon, juicy sausage, fluffy eggs, melted cheese, and a killer maple mustard sauce that pulls it all together. It’s not exactly a health food, but they are everything you’ve ever wanted (and more)!

    Watch How This Breakfast Sandwich is Made…

    Not long ago, we were visiting our friends Dave and Sarah in Colorado, and they casually mentioned we had to try our go-to favorite breakfast sandwiches on croissants with mustard and maple sauce. That was all I needed to hear. No recipe, no explanation. I was sold! Oh, and let me tell you: it’s that sweet, tangy maple mustard sauce that takes this croissant sandwich from good to unforgettable. You may just want to drench everything in it.

    Are you a sweet or savory breakfast person? Both are so dang good, and it really depends on the day for me. Some days you just want some fluffy melt-in-your-mouth pancakes with buttermilk syrup, and other days you want something that’s going to stick to your ribs and pump you full of protein. If I go savory, I want it big and hearty and full of meat, cheese, and eggs. This breakfast sandwich recipe is just that.

    A photo of a sheet pan full of croissant breakfast sandwiches stuffed with eggs, sausage and bacon.

    What You’ll Need To Recreate This Breakfast Croissant Sandwich:

    After trying this sandwich, you’ll never want a McDonald’s Egg McMuffin ever again. Seriously, they’ll be ruined. Here’s what you’ll need for this life-changing sandwich:

    • Bacon: Crispy, smoky strips that add crunch and a salty punch to every bite.
    • Maple Breakfast Sausage: Sweet and savory sausage that brings warmth and heartiness to the sandwich.
    • Eggs: Soft, fluffy scrambled eggs create the creamy, protein-rich foundation.
    • Milk: Whisked into the eggs for added tenderness and richness.
    • Salt and Pepper: Simple seasonings that enhance the flavor of each component.
    • Colby Jack Cheese: A melty, mild blend of cheddar and Monterey Jack that melts beautifully over warm eggs and meat.
    • Croissants: Buttery, flaky croissants act as the perfect soft-yet-crisp sandwich base.
    • Chives: Minced fresh chives add a pop of green and a delicate onion flavor for garnish.
    • Mayonnaise: A creamy base that adds moisture and richness to the maple mustard sauce.
    • Mustard or Dijon Mustard: Sharp and tangy, it cuts through the richness and balances the sweet notes.
    • Maple Syrup: Natural sweetness that plays perfectly with the savory elements and gives the sauce its signature twist.

    For detailed ingredients and exact measurements, check the recipe card below.

    A photo of a breakfast sandwich on a croissant with scrambled eggs, sausage and bacon with chopped chives.A photo of a breakfast sandwich on a croissant with scrambled eggs, sausage and bacon with chopped chives.

    Croissant Me!

    Croissants are flaky, buttery perfection! Hot or cold, sweet or savory, we’ll take them any way! For this breakfast sandwich, slice them in half and give them a quick toast under the broiler or in a toaster oven to bring out their golden, crispy layers. (And if you love croissants as much as we do, don’t miss our Grilled Chocolate Strawberry Croissants!)

    A photo of several croissants sliced in half and lightly toasted to a golden brown.A photo of several croissants sliced in half and lightly toasted to a golden brown.

    My Baby’s Got Sauce

    This breakfast sandwich is all about the maple mustard sauce! It’s simple but takes things to the NEXT level. Just mix mayo, mustard, and a splash of maple syrup, then slather it on those toasted croissants. (And if you’re still wondering—yes, My Baby’s Got Sauce by G. Love and Special Sauce is a real song. Look it up!)

    A photo of a toasted croissant with a maple mustard sauce being spooned onto it.A photo of a toasted croissant with a maple mustard sauce being spooned onto it.

    Not All Maple Syrup is Created Equal

    While we are talking about the sauce, let’s talk about the maple syrup that you should use in it. We don’t want any of the fake stuff. It has to be the real deal maple syrup. We like to buy it in bulk at Costco and just get the Kirkland Signature Organic Maple Syrup. It’s so good and affordable!

    How to Make Perfect Scrambled Eggs

    You can’t have a breakfast sandwich without eggs, and for this one, we love them scrambled. Here’s how to get fluffy, flavorful scrambled eggs every time:

    Start by whisking your eggs with a splash or two of milk. The milk makes them extra light. Add salt, pepper, and shredded cheese, then let the mixture rest in the fridge for 10–15 minutes. The salt breaks down the eggs just enough for that soft, fluffy texture. When you’re ready to cook, use high heat and work quickly to avoid overcooking and rubbery eggs.

    A photo of halved toasted croissants piled with perfectly scrambed eggs on one half.A photo of halved toasted croissants piled with perfectly scrambed eggs on one half.

    Bring on the Meat

    Can’t decide between bacon and sausage for breakfast? Don’t! We’re putting both on this sandwich. Using ground sausage lets us shape it to fit the croissant perfectly! This means more sausage in every bite. Then, pile on crispy bacon for that unbeatable meat-on-meat goodness. Not the healthiest choice, but definitely one of the most delicious!

    Baking Bacon in the Oven For Breakfast Croissants

    If you haven’t started baking your bacon in the oven, stop what you’re doing and start now! It’s hands-down the easiest and least messy way. Cooking bacon on the stovetop means grease splatters everywhere, your kitchen smells like bacon all day, and cleanup is a pain.

    Baking bacon gives you perfectly crispy results every time! Here’s how: Preheat your oven to 420°F and line a cookie sheet with foil. Lay the bacon strips in a single layer and bake for 10–15 minutes, depending on thickness. No flipping needed! Then, when it’s crispy, transfer the bacon to a paper towel-lined plate to drain.

    That’s it! Crispy bacon, zero mess, no lingering grease smells. Boom! Bacon done right!

    A photo of halved toasted croissants piled with perfectly scrambed eggs, a sausage patty and bacon strips on one half.A photo of halved toasted croissants piled with perfectly scrambed eggs, a sausage patty and bacon strips on one half.

    Ready, Set, Breakfast Croissant Time!

    Now you can top that sandwich with a few chopped chives and then add the top half of the croissant, and consume that thing! It is so hearty! Everything is so savory, but that maple syrup just gives it the tiniest hint of sweetness that makes each bite perfect. I need one right this minute!

    How to Freeze Breakfast Croissant Sandwiches

    These breakfast sandwiches are the best kind of versatile. You may just add them to your weekly breakfast menu! They’re brunch-worthy on a Sunday morning but also perfect for busy weekdays when you need something quick. Bonus: our kids love them too!

    To freeze, place the assembled sandwiches on a cookie sheet and flash-freeze for at least 30 minutes. Then wrap each one in a paper towel and seal in an airtight container or freezer bag. When you’re ready to eat, microwave the sandwich (still in the paper towel) for about 1 minute. The paper towel helps keep the bottom from going soggy, so you can heat, wrap, and take it to go.

    Pro Tip: If you find you don’t love how the croissants thaw, consider a heartier bread choice like English muffins, sourdough, or ciabatta, which tend to freeze and reheat especially well.

    A photo of a breakfast sandwich on a croissant with scrambled eggs, sausage and bacon with chopped chives.A photo of a breakfast sandwich on a croissant with scrambled eggs, sausage and bacon with chopped chives.

    Flaky, buttery croissants get stuffed with crispy bacon, savory sausage, fluffy eggs, and melty cheese for a warm, hearty bite that’ll make even the busiest morning feel like a slow Saturday. It’s the kind of simple, everyone-loves-it recipe that brings the whole family to the table—no fancy ingredients, just real food. Breakfast croissant sandwiches for the breakfast win!

    Looking For More Savory Breakfast Recipes?

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    • Heat an oven to 420° and line a cookie sheet with tin foil.

    • Lay the bacon on the cookie sheet and bake until crisp, about 10-15 minutes, depending on thickness.

      6 Slices Bacon

    • Remove to a paper towel lined plate.

    • Prepare the breakfast sausage by forming into 6 even rectangles to better fit onto the croissants.

      1 Pound Sausage

    • Heat a skillet over medium heat.

    • Cook the sausages for about 7-8 minutes per side or until cooked through.

    • Meanwhile, prepare the eggs by whisking them together with the milk, salt and pepper and cheese. Set aside in the fridge.

      8 Eggs, 1/4 Cup Milk, Salt and Pepper, 1 Cup Colby Jack Cheese

    • Move the sausages off the burner and cover with a lid to keep it warm.

    • Heat the oven to broil. Place the croissants on a cookie sheet opened up and place under the broiler to toast. Set aside.

      6 Croissants

    • Heat a skillet over medium high heat and spray with cooking spray. Once hot, add the eggs and cook, stirring often with a rubber spatula until cooked through. Remove from heat.

    • Whisk the sauce together in a bowl and spoon onto each half of the sandwich and assemble with eggs, sausage, bacon and a sprinkle of chives.

      Chives for garnish, 2 Tablespoons Mayonnaise, 2 Tablespoons Mustard or Dijon Mustard, 2 Tablespoons Maple Syrup

    • Enjoy!

    Breakfast sandwich will keep 5 days in the refrigerator.

    Serving: 1g, Calories: 779kcal, Carbohydrates: 32g, Protein: 32g, Fat: 57g, Saturated Fat: 23g, Cholesterol: 349mg, Sodium: 1143mg, Potassium: 436mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1033IU, Vitamin C: 1mg, Calcium: 230mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Weight loss tougher with ultra-processed foods lurking in nearly every meal, say experts

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    Americans have been rethinking the role that ultra-processed foods (UPFs) play in their diets, especially those aiming to drop some pounds. 

    Recent research found that overweight adults who cut out UPFs from their daily eating habits lost nearly twice as much weight as those who did not, according to a study published in Nature Medicine, as reported earlier by Fox News Digital. The study lasted two months.

    UPFs go through multiple industrial processes. They usually contain additives such as preservatives and flavorings.

    RESTAURANT CONSULTANTS REVEAL WHAT CUSTOMERS SHOULD NEVER DO WHEN DINING OUT

    They’re not just candy bars, either. Foods fortified with nutrients and vitamins, for example, are also considered UPFs. 

    For those looking to slim down and for anyone aiming for a healthier lifestyle overall, here’s a clear look at pervasive UPFs in everyday eating — and how to make the wisest meal choices. Fox News Digital consulted the Mayo Clinic, the Cleveland Clinic, Yale Medicine, GoodRx and other medical sources. 

    Ultra-processed foods often contain preservatives, additives and flavor enhancers that can contribute to slower weight loss. (iStock)

    Breakfast

    Some of the most obvious breakfast UPFs include sugary cereals and toaster pastries. 

    Breakfast sandwiches – both frozen and bought from fast-food chains – are also ultra-processed. 

    MAJORITY OF AMERICANS GET MORE THAN HALF OF CALORIES FROM ULTRA-PROCESSED FOODS, CDC FINDS

    Flavored oatmeal, a popular health food, is another UPF. If you’re willing to prep the night before, this can be replaced by overnight oats.

    The bread you toast might be considered a UPF as well. 

    A spoonful of oatmeal emerges from a white bowl.

    Instant oatmeal is convenient, but it’s often classified as an ultra-processed food due to the presence of additives and sweeteners. (iStock)

    Check the ingredients for corn syrup, preservatives and other additives. Mass-produced cinnamon raisin bread, for example, falls into the ultra-processed category.

    Lunch

    Any lunch that is frozen, packaged or has a long shelf life is likely a UPF.

    That includes frozen meals – even those relatively low-calorie or marketed to aid in weight loss.

    “The simplest practical approach is to look for ingredients that wouldn’t usually be used in a home kitchen.” 

    Dr. Dariusz Mozaffarian, a cardiologist and director of the Food is Medicine Institute at Tufts University in Boston, said UPFs can sometimes be difficult to spot.

    MEDICAL EXPERTS WARN ‘BIG FOOD’ IS FIGHTING BACK AGAINST OZEMPIC WITH ADDICTIVE ITEMS FOR SALE

    “The simplest practical approach is to look for ingredients that wouldn’t usually be used in a home kitchen,” he said. 

    Even prepackaged sandwiches from grocery stores are likely made with ultra-processed ingredients.

    Woman holding turkey sandwich

    Many so-called healthy options, including lean cold cuts and breads, fall into the ultra-processed category, experts say. (iStock)

    Most cold cuts – even diet staples like turkey – are UPFs. Cheese is typically not, although shredded cheese with flavorings, American cheese and cheese sauces are considered ultra-processed.

    Mozaffarian recommended consuming fewer UPFs and eating more minimally processed foods.

    THE WORST FOODS TO BUY IN THE SUPERMARKET AND THE BETTER CHOICES INSTEAD

    “That’s going to go a long way toward a healthier diet,” he said.

    Dinner

    If you’re making pasta for dinner, check your store-bought sauce jars for ingredients. If they contain high-fructose corn syrup or flavor enhancers like yeast extract, they’re likely ultra-processed.

    Meat sauce

    Some meat sauces, including those used for pasta, are UPFs.  (iStock)

    Boxed dinner kits are another culprit. You might be using real meat in your meal, but cooking it with additive-filled taco seasoning introduces UPF ingredients.

    Your go-to hamburger or hot dog buns are also likely UPFs, along with meats including frozen meatballs, chicken nuggets, hot dogs and most sausages.

    Snacks

    You might naturally reach for some ultra-processed alternatives between meals.

    DIABETES RISK LINKED TO THESE FOOD COMBINATIONS

    Rice cakes may be found in the health foods section of a grocery store, but they’re considered UPFs since an industrial process is required to create the puffed rice.

    Butter-flavored microwave popcorn can also be in this category, along with pretzels.

    Rice cakes

    Rice cakes are made with industrial processes that make them UPFs. (iStock)

    Granola bars are almost all UPFs, along with protein bars, veggie chips and flavored yogurt cups.

    Carrie Lupoli, a Connecticut-based nutritionist, confirmed that the above foods are generally UPFs. 

    CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

    “The key is to be an informed consumer and choose convenient options made from real food, without all the extras that can harm our health,” Lupoli told Fox News Digital.

    Choosing wisely

    Dr. Omer Awan, a physician at the University of Maryland School of Medicine in Baltimore, said that most UPFs are high in saturated fats, sugars and salt.

    The healthier ones, however — such as protein bars and instant oatmeal — are not always bad for weight loss, he indicated.

    “If you simply can’t give up certain UPFs, stick to the better ones.”

    “These particular foods do have some nutritional value in that they have protein and fiber,” he said.

    For more Lifestyle articles, visit foxnews.com/lifestyle

    Eating protein and fiber is key to weight loss. So if you simply can’t give up certain UPFs, stick to the better ones, Awan said.

    “If [eating] these foods will help someone avoid fast foods or late-night snacking, then they can very well help promote weight loss,” he said. He cautioned, though, that “the key is to have a balanced diet.”

    Woman holding cold cut sandwich

    “The key is to have a balanced diet,” a doctor told Fox News Digital. (iStock)

    Awan said consumers need to exercise care. 

    CLICK HERE TO GET THE FOX NEWS APP

    “A diet high in UPFs will result in overeating and weight gain, but eating these foods occasionally won’t necessarily result in harm.”

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  • Eggless Protein Baked Oatmeal

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    This Eggless Protein Baked Oatmeal is the kind of breakfast I love to keep on hand—easy, nourishing, and made with simple, everyday ingredients. It’s naturally sweetened with bananas and pure maple syrup, totally egg-free and gluten-free, and can be made dairy-free too. Tested until foolproof, this allergy-friendly recipe is a make-ahead lifesaver that keeps mornings stress-free while still being delicious and satisfying. If you’ve been looking for a breakfast that feels both wholesome and reliable, this one’s for you.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    As an allergy mom, I know how stressful mornings can be when you’re trying to get everyone out the door with a safe and filling breakfast. For years, I struggled to find recipes that worked without eggs and still kept my kids full and happy until lunch. That’s why I created this recipe—because I wanted something that felt doable on a busy weekday, but still nourishing enough to make me feel good about what I was serving.

    This eggless baked oatmeal has been tested again and again in my kitchen until it came out just right: soft, cozy, full of flavor, and packed with protein without a single egg in sight. It’s become one of those family recipes we all come back to again and again, and I’m so excited to share it with you. You can bake it once and enjoy it all week long. Just warm up a slice in the microwave, drizzle with a little nut butter, and breakfast is ready in under a minute.

    Why You’ll Want to Try My Recipe

    • Allegy Friendly! Totally egg-free, gluten-free, and easy to make dairy-free.
    • Sweetened naturally with bananas and pure maple syrup—no refined sugar.
    • A protein-packed breakfast that’s filling and wholesome.
    • Make-ahead friendly for stress-free mornings.
    • Allergy-mom tested until foolproof—this recipe just works.
    • Kid-approved

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled ingredients for Eggless Protein Baked Oatmeal: bananas, oats, milk, butter, vanilla, maple syrup, salt, hemp seeds, cinnamon, protein powder, and baking powder on a white background with pink text.Top-down view of labeled ingredients for Eggless Protein Baked Oatmeal: bananas, oats, milk, butter, vanilla, maple syrup, salt, hemp seeds, cinnamon, protein powder, and baking powder on a white background with pink text.

    Scroll down to the recipe card for all the details, including measurements and instructions

    • Bananas: The riper, the better—they add natural sweetness and moisture.
    • Old-Fashioned Rolled Oats: Use certified gluten-free if needed. They give the oatmeal structure.
    • Unflavored Protein Powder: Boosts the protein content to keep you full longer. Choose one that you already like the taste of. I like to use Casein Unflavored Protein Powder, which adds a significant boost of protein (20g per serving) while keeping the baked goods tender and not chalky, unlike some protein powders.
    • Hemp Seeds: A little extra protein and healthy fats. Chia seeds or flaxseeds also work.
    • Baking Powder: Helps the oatmeal bake up fluffy instead of dense.
    • Ground Cinnamon: Adds warmth and cozy flavor.
    • Milk: Use dairy or non-dairy (almond, oat, or soy all work great).
    • Butter or Neutral Oil: Adds richness and helps keep the oatmeal moist. Use coconut oil or vegan butter if dairy-free.
    • Maple Syrup: Natural sweetness that pairs beautifully with bananas and oats.
    • Pure Vanilla Extract: Rounds out all the flavors.

    This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mash the Bananas

    • A glass bowl filled with mashed bananas sits on a white textured surface, showing a yellow, slightly chunky mixture.A glass bowl filled with mashed bananas sits on a white textured surface, showing a yellow, slightly chunky mixture.
      Grab a big mixing bowl and mash your ripe bananas until they’re nice and smooth. Don’t worry if there are a few little lumps—that just adds character!

    Step 2 – Mix in Everything Else

    Step 3 – Bake It Up

    • A white square baking dish filled with an unbaked mixture of oats and liquid sits on a light surface, ready to be baked.A white square baking dish filled with an unbaked mixture of oats and liquid sits on a light surface, ready to be baked.
      Pour the mixture into a greased baking dish, and smooth out the top. Add any desired toppings.
    • A square baked oatmeal topped with chocolate chips in a white baking dish, resting on a cooling rack against a white background.A square baked oatmeal topped with chocolate chips in a white baking dish, resting on a cooling rack against a white background.
      Bake until it’s set and golden around the edges—your kitchen will smell amazing!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Too Dry or Too Wet: If your oatmeal comes out too dry or too mushy, it could be the banana size or the type of oats used. Pro Tip: Use old-fashioned rolled oats (not quick oats) for best texture, and make sure your bananas are medium/large-sized and very ripe.
    • Protein Powder Overpowering the Flavor: Some protein powders can taste chalky. Pro Tip: Stick to an unflavored or vanilla protein powder you already enjoy, and don’t overpack the scoop.
    • Not Sweet Enough: Bananas can vary in sweetness. Pro Tip: Taste your batter before baking and adjust the maple syrup to your liking.
    • Mash the bananas well so you don’t end up with big chunks in the baked oatmeal.
    • Let it cool for at least 10 minutes before slicing—this helps it firm up.
    • Reheat leftovers in the microwave with a splash of milk for best texture.
    A square baking dish filled with Eggless Protein Baked Oatmeal, topped with banana slices and chocolate chips, with a spatula lifting one piece. Oats, chocolate chips, and seeds are in small bowls nearby; plates of oatmeal sit on the side.A square baking dish filled with Eggless Protein Baked Oatmeal, topped with banana slices and chocolate chips, with a spatula lifting one piece. Oats, chocolate chips, and seeds are in small bowls nearby; plates of oatmeal sit on the side.

    Variations & Additions

    • Add blueberries, raspberries, or diced apples for fruity flavor.
    • Sprinkle shredded coconut or chopped nuts on top before baking.

    Serving Suggestions

    We love serving this baked oatmeal warm with a drizzle of maple syrup or a spoonful of yogurt on top. For the kids, I sometimes add a few chocolate chips or a sprinkle of cinnamon sugar—it makes breakfast feel extra special!

    Storage and Freezing Instructions

    Storage: Keep leftovers covered in the fridge for up to 5 days.

    Freezing: Slice into squares, wrap individually, and freeze for up to 2 months. Reheat in the microwave or oven until warmed through.

    Frequently Asked Questions

    A close-up of a slice of Eggless Protein Baked Oatmeal topped with banana slices and chocolate chips on a white plate, with a fork taking a bite and a baking dish in the background.A close-up of a slice of Eggless Protein Baked Oatmeal topped with banana slices and chocolate chips on a white plate, with a fork taking a bite and a baking dish in the background.

    Try These Egg-Free Oatmeal Recipes Next!

    Recipe Card

    A square slice of Eggless Protein Baked Oatmeal topped with banana and syrup sits on a white plate. More baked oatmeal is in a pink baking dish in the background, with a spatula and small pitcher of syrup nearby.A square slice of Eggless Protein Baked Oatmeal topped with banana and syrup sits on a white plate. More baked oatmeal is in a pink baking dish in the background, with a spatula and small pitcher of syrup nearby.

    Eggless Protein Baked Oatmeal

    Oriana Romero

    This Eggless Protein Baked Oatmeal is easy, nourishing, and made with simple ingredients you likely already have. Naturally sweetened with bananas and maple syrup, it’s egg-free, gluten-free, and can be dairy-free too. Tested until foolproof, this make-ahead recipe is a stress-free, wholesome breakfast you’ll want on repeat.

    Prep Time 5 minutes

    Cook Time 30 minutes

    Total Time 35 minutes

    Servings 6 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

     
    Protein Powder: When it comes to baking, not all protein powders act the same. Casein protein powder is my go-to because it blends smoothly into batters, adds structure without drying them out, and keeps pancakes soft and fluffy. Unlike whey, which can make baked goods rubbery, or plant-based powders, which can sometimes be gritty or change the flavor too much, casein holds up beautifully in cooking and baking. Plus, using an unflavored version keeps the taste neutral, so the natural flavors of your recipe shine through.
     
    Storage: Keep leftovers covered in the fridge for up to 5 days.
     
    Freezing: Slice into squares, wrap individually, and freeze for up to 2 months. Reheat in the microwave or oven until warmed through
     
    Food Allergy Swaps:
    This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

     
    Recipe Tips For Success:
     
    ➤ Potential Recipe Challenges & Pro Tips:

    • Too Dry or Too Wet: If your oatmeal comes out too dry or too mushy, it could be the banana size or the type of oats used. Pro Tip: Use old-fashioned rolled oats (not quick oats) for the best texture, and make sure your bananas are medium/large-sized and very ripe.
    • Protein Powder Overpowering the Flavor: Some protein powders can taste chalky. Pro Tip: Stick to an unflavored or vanilla protein powder you already enjoy, and don’t overpack the scoop.
    • Not Sweet Enough: Bananas can vary in sweetness. Pro Tip: Taste your batter before baking and adjust the maple syrup to your liking.

     
    ➤ Extra Tips:

    • Mash the bananas well so you don’t end up with big chunks in the baked oatmeal.
    • Let it cool for at least 10 minutes before slicing—this helps it firm up.
    • Reheat leftovers in the microwave with a splash of milk for the best texture.

     
    ➤ Variations & Additions:

    • Add blueberries, raspberries, or diced apples for fruity flavor.
    • Sprinkle shredded coconut or chopped nuts on top before baking.

     

    I appreciate your feedback, and it helps others, too!

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 369kcalCarbohydrates: 51gProtein: 16gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 20mgSodium: 240mgPotassium: 440mgFiber: 6gSugar: 17gVitamin A: 328IUVitamin C: 3mgCalcium: 248mgIron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 369

    Keyword breakfast egg-free oatmeal protein recipe

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    Oriana Romero

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  • Need A Sweet Treat? Try This Gooey, Protein-Packed Chocolate Chip Skillet

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    If you want to barely bake it…go for it!

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  • Whole Wheat Buttermilk Pancakes – Simply Scratch

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    These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 to 18 pancakes.

    It’s always this time of year that I remember what it’s like with kids in school.

    More so elementary school. I would wake up, get our girls up and hopefully they are getting dressed and not playing barbies while I’d be making breakfast and packing lunches, letting the dog out while simultaneously getting backpacks ready. Some mornings they would eat cereal or peanut butter toast. Then there were mornings when I would remember that I had just made a double batch of pancakes and froze the extras. It was a godsend on busy mornings (aka I was feeling lazy) when all I had to do was pull them out of the freezer and pop them into the microwave. In seconds, my girls have a healthy and filling breakfast.

    These were those pancakes. They’re wholesome while being tender and delicious. I especially like them topped with sliced bananas and fresh berries.

    Pancake mornings were always a fun treat for me and for them… they still are actually.

    Whole Wheat Buttermilk Pancakes ingredients measuredWhole Wheat Buttermilk Pancakes ingredients measured

    To Make These Whole Wheat Buttermilk Pancakes You Will Need:

    • whole wheat flour – Lends structure and adds subtle earthy flavor and mouthfeel.
    • unbleached all-purpose flour – Provides additional structure to the pancakes.
    • granulated sugar – Adds a touch of sweetness and flavor.
    • baking powder – Is what makes pancakes light and fluffy.
    • baking soda – Reacts with the buttermilk to make these light and airy.
    • fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
    • nutmeg (ground) – Warm, aromatic with subtle hints of clove.
    • low-fat buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
    • eggs – Lends richness and flavor.
    • pure vanilla extract – Enhances the flavors in the pancakes.
    • unsalted butter (melted and cooled) – Lends flavor and richness.

    for serving:

    • salted butter
    • real maple syrup
    • fresh berries (optional)

    dry ingredients in a glass mixing bowldry ingredients in a glass mixing bowl

    Combine The Dry Ingredients:

    In a mixing bowl, measure and add in 1 cup whole wheat flour, 1 cup unbleached all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon both kosher salt and ground nutmeg.

    dry ingredients whisked togetherdry ingredients whisked together

    Whisk to combine.

    egg crackedegg cracked

    Combine The Wet Ingredients:

    In a large liquid measuring cup or bowl (preferable with a spout), add 3 cups buttermilk and crack and add in 2 large eggs.

    buttermilk with egg and vanillabuttermilk with egg and vanilla

    Measure in 3/4 teaspoon pure vanilla extract.

    buttermilk, egg and vanilla whisked togetherbuttermilk, egg and vanilla whisked together

    Using a whisk, mix until combined.

    pour buttermilk mixture into dry ingredientspour buttermilk mixture into dry ingredients

    Make The Pancake Batter:

    Pour the buttermilk into the bowl with the dry ingredients.

    stir to combinestir to combine

    With a rubber spatula, mix until just about combined.

    add melted butter just when ingredients are about thoroughly combined.add melted butter just when ingredients are about thoroughly combined.

    Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.

    set pancake batter aside while griddle preheatsset pancake batter aside while griddle preheats

    Allow the pancake batter to sit for 15 minutes while your preheat your griddle. Preheating the griddle helps with even browning of the pancakes.

    measure 1/4 cup of batter per pancakemeasure 1/4 cup of batter per pancake

    Griddle the Pancakes:

    Once preheated, reduce heat to 350-360° and grease the griddle with a little butter or coconut oil. Use a 1/4 cup of the batter per pancake and pour onto the griddle. My griddle can cook 8 pancakes per batch.

    flip after about 3 minutesflip after about 3 minutes

    Wait for the bubbles to come to the top. Your pancakes are ready to flip when the bubbles pop but do not fill back in with batter or when the bottom is golden and the edges are set.

    keep warm on pan in low ovenkeep warm on pan in low oven

    Transfer the pancakes to a rimmed baking pan and keep warm in a low 200℉ (or 90℃) oven. Repeat with the remaining batter.

    Stack the beautifully golden pancakes and top with butter, fresh berries and drizzle with real maple syrup.

    Fluffy and wholesome. Perfectly spiced with vanilla and nutmeg with a subtle tang of buttermilk.

    WHAT TO SERVE WITH PANCAKES?

    Because pancakes tend to be on the sweet side, I recommend a savory side as well as some fresh fruit.

    HOW TO STORE PANCAKES:

    Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months. I do not recommend freezing the batter. It’s better to make and freeze any leftover pancakes.

    Enjoy! And if you give this Whole Wheat Buttermilk Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Yield: 8 servings

    Whole Wheat Buttermilk Pancakes

    These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 pancakes or 8 (2 pancake) servings.

    Prep Time: 10 minutes

    Cook Time: 8 minutes

    Additional Time: 2 minutes

    Total Time: 20 minutes

    • 1 cup whole wheat flour
    • 1 cup unbleached all-purpose flour
    • 3 tablespoons granulated white sugar
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon fine salt, like sea salt or pink himalayan
    • 1/2 teaspoon ground nutmeg
    • 3 cups low-fat buttermilk
    • 2 large eggs, slightly beaten
    • 3/4 teaspoon pure vanilla extract
    • 3 tablespoons melted butter
    • nonstick spray or butter, for griddle

    • In a mixing bowl, measure and add flours, sugar, baking soda and powder, salt and ground nutmeg. Use a whisk to combine.

    • In a large liquid measuring cup or bowl, measure the buttermilk and add in the eggs and vanilla. Whisk until combined.

    • Pour the buttermilk into the bowl with the dry ingredients. With a rubber spatula, mix until just about combined. Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.

    • Allow the batter to rest while you preheat your griddle to 375° for 10 to 15 mintues.

    • Once preheated, reduce temperature to 350-360° and grease with butter or coconut oil.Pour ¼ cup of batter per pancake onto the griddle.

    • The pancakes are ready to flip when the holes at the top pop and don’t fill back in with batter or the bottom is golden and the edges set. About 3 mintues.

    • Flip and continue cooking for 1 to 2 mintues.

    • To keep the pancakes warm in-between batches, place on a rimmed metal baking sheet and keep warm in a low oven (200℉ or 90℃). Repeat with remaining pancake batter.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 2pancakes, Calories: 219kcal, Carbohydrates: 32g, Protein: 8g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 502mg, Potassium: 227mg, Fiber: 2g, Sugar: 9g, Vitamin A: 243IU, Vitamin C: 1mg, Calcium: 179mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Breakfast & Brunch

    Cuisine: American

    This recipe was originally posted on May 28, 2010 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Honey Almond Granola – Simply Scratch

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    Honey Almond Granola is slightly sweet, crunchy and delicious! Serve in a bowl topped with milk or as a topping to yogurt or ice cream. Simple ingredients, classic flavor and so easy to make!

    I ❤️ granola.

    And this recipe, given to me by my sister Kelly, is the first granola recipe I’ve ever made in my life. Since posting this recipe, back in 2011, I’ve made dozens of batches and have posted at least 7 more homemade granola recipes here on SS. What I love about this recipe most, is that it’s a small batch recipe that consists of 7 ingredients and yields about 3 cups. The ingredients are simple and are most likely on hand and in your kitchen already and it’s also a blank canvas and can be easily customized. Maybe try adding dried fruit like dates, raisins or apricots. You could add coconut flakes, a blend of different nuts and/or milk or dark chocolate chips.

    Honey Almond GranolaHoney Almond Granola

    The world is your oyster when it comes to this simple yet satisfying honey almond granola recipe!!

    Ingredients for Honey Almond GranolaIngredients for Honey Almond Granola

    To Make This Almond Granola You Will Need:

    • unsalted butter (melted) – Lends richness and flavor.
    • honey – Adds sweetness and distinct flavor.
    • vanilla –  Lends distinct warmth and enhances the flavors in this granola.
    • sliced almonds – Or substitute with pecans or walnuts.
    • whole wheat flour – Acts as a binder, creating clusters during baking.
    • old fashioned oats – The base for this granola, adds chewy yet crispy texture.
    • fine salt – Use sea salt or pink himalayan.

    preheat oven and line a rimmed baking sheet with parchment paperpreheat oven and line a rimmed baking sheet with parchment paper

    Preheat your oven to 350°F (or 180°C).

    Line a rimmed baking sheet with parchment paper.

    measure and add honey, melted butter, salt and vanilla extractmeasure and add honey, melted butter, salt and vanilla extract

    In a liquid measuring cup add 1/4 cup honey, 2 tablespoons melted unsalted butter, 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt.

    mix well to combinemix well to combine

    Stir to combine.

    oats, almonds and whole wheat flour in a bowloats, almonds and whole wheat flour in a bowl

    In medium mixing bowl, measure and add 1-1/2 cups old fashioned rolled oats, 1/2 cup whole wheat flour and 1/3 cup sliced almonds.

    stir to combinestir to combine

    Mix to combined.

    pour in honey mixturepour in honey mixture

    Pour the vanilla honey butter mixture over top of the oats and almond mixture.

    stir to combinestir to combine

    Stir until the granola forms clumps and the honey mixture is evenly distributed.

    add to prepared panadd to prepared pan

    Transfer the granola mixture to the prepared pan.

    remove and toss and bake some moreremove and toss and bake some more

    Spread it out evenly and bake on the middle rack of your pre-heated oven for 10 minutes.

    just baked Honey Almond Granolajust baked Honey Almond Granola

    Remove, gently toss with a spatula, spread back out and place back in the oven for 5-8 more minutes – watch carefully to avoid burning. Once baked, remove and let cool.

    Honey Almond GranolaHoney Almond Granola

    Store in an air-tight container or resealable bag for up to 1 month.

    Honey Almond Granola

    Ways to Enjoy Homemade Granola:

    This granola is so versatile! Add it to your favorite yogurt or on top of ice cream. For a snack, mix it with your favorite dried fruit and/or dark chocolate chunks! However, I really love it with sliced bananas, with or without fresh berries, but definitely with milk (or kefir) poured over top!

    Honey Almond GranolaHoney Almond Granola

    Enjoy! And if you give this Honey Almond Granola recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Honey Almond GranolaHoney Almond Granola

    Yield: 8 servings

    Honey Almond Granola

    Honey Almond Granola is slightly sweet, crunchy and delicious! Serve in a bowl topped with milk or as a topping to yogurt or ice cream. Simple ingredients, classic flavor and so easy to make!  Yields approximately 3 cups.

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Total Time: 20 minutes

    • 1/4 cup honey
    • 2 tablespoons unsalted butter, melted
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon kosher salt
    • 1½ cups old fashioned rolled oats
    • 1/2 cup whole wheat flour
    • 1/3 cup sliced almonds
    • Preheat oven to 350℉ (or 180℃).Line a rimmed baking sheet with parchment paper.

    • In a liquid measuring cup add honey, melted butter, vanilla extract and fine salt. Stir to combine.

    • In medium mixing bowl, measure and add oats, whole wheat flour and sliced almonds. Mix to combined.

    • Pour the vanilla honey butter mixture over top of the oats and almond mixture. Stir until the granola forms clumps and the honey mixture is evenly distributed.

    • Transfer the granola mixture to the prepared pan. Spread it out evenly and bake in your pre-heated oven for 10 minutes. Remove, gently toss with a spatula, spread back out and place back in the oven for 5-8 more minutes – watch carefully to avoid burning.Once baked, remove and let cool.

    • Store in an air-tight container or resealable bag for up to 1 month.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 0.25cup, Calories: 164kcal, Carbohydrates: 25g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 75mg, Potassium: 117mg, Fiber: 3g, Sugar: 9g, Vitamin A: 88IU, Vitamin C: 0.1mg, Calcium: 22mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks, Breakfast & Brunch

    Cuisine: American

    This recipe was originally posted on March 28, 2011 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Breakfast Popsicles

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    Breakfast Popsicles  |  Kitchen Nostalgia














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