Tag: sweet breakfast

We Lost This Recipe for a While… But It’s Too Good to Stay Gone
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Our Easy French Toast Casserole is a classic recipe for brunch or breakfast, especially a holiday breakfast! You’ll go nuts for the cinnamon crumb topping.

It has been years and years since we’ve updated this old post for our favorite, simple french toast bake, but I’m finally getting around to it. Every year I’ve made it for a special breakfast, vowed to take new photos and then gobbled the entire thing up.

Well, a few months back we lost a few of our older posts in a tragic mishap on the blog, so here we are, desperate to get this baked french toast back up because it’s the perfect holiday breakfast!

Ingredients for French Toast Casserole

There’s nothing too surprising here, but starting with a good bread is crucial! Other than the bread, you’ll probably have everything else at home already. Here is your ingredients list:
- Challah, Brioche or Sourdough Bread: you want a dense sturdy bread and day old is best
- Eggs: large eggs, medium and you’ll need more eggs, extra large and you’ll need less
- Milk: don’t use fat free milk, but any other milk will work fine, we prefer 2%
- Heavy Cream: essential for the custard base of the casserole and adds richness and flavor
- Sugar: any granulated refined sugar works great
- Brown Sugar: adds flavor and richness
- Cinnamon: any brand of cinnamon is great
  
  NOTE: If you’re a nutmeg fan, you could add a little pinch of nutmeg too. I especially love that during the holidays!
- Vanilla: real vanilla extract is preferred
Topping
- Butter: chilled and cut into small (1/2 inch-ish) cubes
- Flour: just all purpose
- Brown Sugar: I never need a reason for brown sugar…haha…but really it’s all the flavor and sweetness
- Cinnamon: combined with the brown sugar and it’s all the flavor you need
- Salt: just a little pinch enhances all the flavors
- Optional: Top with powdered sugar and fresh raspberries, blueberries, strawberries, blackberries, etc.
How to Make French Toast Casserole

This is a great recipe for the holidays because you can make it the night before and just pop it in the oven in the morning. In fact, it’s better if you let it sit overnight. Overnight french toast casserole makes breakfast on Christmas morning so easy! Just a thought! Here are the simplified steps for making this breakfast casserole:
1. Prep: Tear or slice the bread into bite size pieces and prepare a baking dish by spraying with cooking spray. Place the bread into the pan.
2. Whisk: Whisk the eggs, milk and cream together and then add the rest of the ingredients and stir until smooth. Pour the mixture all over the bread.
3. Rest: Wrap in plastic wrap and let it rest in the fridge overnight.
  
  NOTE: If you need to bake it earlier, let it rest for at least 1 hour before baking.
4. Make Topping: Prepare the crumble topping by adding all the ingredients except the butter to a bowl and whisk together. Cut in the butter and squeeze it together into clumps. Store in an airtight container until you’re ready to bake the casserole.
5. Prep: When you’re ready to bake, preheat the oven.
6. Bake: Remove the plastic wrap and sprinkle the crumb topping all over the soaked bread. Bake.
7. Garnish: Remove from the oven and dust with powdered sugar and sprinkle with fresh berries if desired. Serve with buttermilk syrup or your favorite syrup of choice.
What is the Best Bread for French Toast?

You want a good dense bread that can hold up to the egg custard mixture. My preferred types of bread are brioche or challah, but a good sourdough, french bread, or Texas toast will work fine too.

How to Avoid Soggy French Toast Casserole

The key to avoiding a soggy casserole is the bread. You want to use a good sturdy bread and cutting it into thick bread cubes so it can soak up the egg mixture.

Letting the casserole soak for a long time is also crucial. That way the egg mixture gets more evenly distributed throughout the dish and when it bakes, it bakes evenly and give you the texture you desire. You can also press the bread down into the egg to help it get coated.

Do You Eat French Toast Casserole with Syrup?

Yessssss…I mean, why wouldn’t you?!? I guess you don’t have to if you prefer less sweetness. It will be plenty moist if you don’t overbake it. But we love it with buttermilk syrup or our coconut buttermilk syrup!

If you want a thicker more caramel-y syrup, add a cup of brown sugar to our buttermilk syrup recipe.

What to Serve with French Toast Bake

I love a mix of savory and sweet for breakfast so a side of scrambled eggs or fried eggs and some bacon is a great option. Oooh some chorizo potatoes could be good too! However, this casserole is hearty enough to stand on it’s own.

Storing, Reheating, and Freezing French Toast Casserole?

Leftover french toast casserole stores really well in the fridge. Cover the leftovers with plastic wrap or put it in an airtight container. It will keep in the fridge for up to 5 days.

We usually reheat the casserole one serving at a time with a quick zap in the microwave. If you want to reheat the whole casserole, warm it up in the oven at 350 degrees until heated through.

This dish also freezes very well. Make and bake it as written in the instructions and let it cool completely. Be sure to bake it in a dish that is freezer safe. Once it is cool, wrap it in plastic wrap and then aluminum foil. It will freeze for up to three months. Allow it to thaw in the fridge overnight and then warm it up in the oven at 350 degrees for around a half hour.

So if an easy make ahead breakfast that everyone will devour is what you are after, then this french toast casserole recipe is exactly what you need. It makes the best breakfast for dinner too!

More Breakfast Casseroles to Try:
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Tear or cube the bread into 1-2″ pieces and grease a 9×13″ baking dish. Pile all of the bread into the pan.

1 Loaf Challah Bread

Whisk the eggs, milk and heavy cream. Add the sugars, cinnamon and vanilla extract in a bowl until smooth. Pour the custard all over the bread, occasionally pressing the bread down a little. Wrap the entire dish in saran wrap and place in the fridge overnight. If you need to bake it the same day, set the pan out to absorb the custard for 1 hour before baking.

8 Eggs, 2 Cups Milk, 1/2 Cup Heavy Cream, 3/4 Cup Sugar, 1/4 Cup Brown Sugar, 1/2 teaspoon Cinnamon, 1 Tablespoon Vanilla

Prepare the topping by adding to a bowl the flour, brown sugar, cinnamon and salt whisking to combine. Cut in the butter with a pastry cutter and squeeze the mixture together in clumps. Place in a ziploc bag and refrigerate to keep the mixture held together.

1/2 Cup Flour, 1/2 Cup Brown Sugar, 1 teaspoon Cinnamon, 1 Pinch Salt, 1/2 Cup Unsalted Butter

Preheat the oven to 350 degrees F.

Remove the saran wrap and sprinkle the top with clumps of the topping. Place in the oven for 45-60 minutes. I like it somewhere in between but if you like it extra dry and not soft in the middle then go for 60 minutes.

Remove from the oven and dust with powdered sugar. Serve with Buttermilk Syrup (see note)

Do not use fat free milk.
To make the syrup like a caramel syrup just add 1 cup of brown sugar to the white sugar.

Serving: 1cup, Calories: 601kcal, Carbohydrates: 76g, Protein: 14g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 250mg, Sodium: 322mg, Potassium: 261mg, Fiber: 2g, Sugar: 43g, Vitamin A: 1030IU, Vitamin C: 1mg, Calcium: 182mg, Iron: 3mg

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

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November 1, 2025
Air Fryer French Toast Muffins [+Video] – Oh Sweet Basil
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Satisfy your breakfast cravings with this mouth-watering air fryer French toast muffins recipe! Perfect for busy mornings, these muffins are packed with all the flavor of traditional French toast in a convenient, grab-and-go form.

Ok, so years ago we made these little French toast sticks, which are delicious, but I kinda couldn’t stop thinking about other options. Especially for times when you want to feed more people in a fast amount of time.

So I knew I had to ditch the oven and go for the air fryer! These little muffins are perfect for baby showers, parties, back to school breakfast or most of all, we eat them for dinner haha!

Ingredients for Air Fryer French Toast Muffins

These air fryer muffins use all the same ingredients as traditional french toast but we just cook them a little differently. Here is everything you will need:
- Texas Toast or Cinnamon Swirl Bread
- Eggs
- Butter
- Whole Milk
- Sugar
- Vanilla Extract
- Salt
- Flour
- Ground Cinnamon
- Powdered Sugar (optional)
- Maple Syrup (optional)
The measurements needed for each ingredient can be found in the recipe card. Keep scrolling for all the details.

How to Make French Toast Muffins in the Air Fryer

Picture french toast casserole but in individual muffin-sized portions and you’ll have this recipe! Here are the simple steps:
1. Prep: Preheat the air fryer to 350 degrees F.
2. Whisk: In a large bowl, whisk together the eggs, butter and milk.
3. Combine: Add in the sugar, vanilla, salt, flour and cinnamon and whisk vigorously to combine.
4. Stir: Using a sharp bread knife, dice the bread into 1″ cubes and add to the egg base, stir to combine, tossing the cubed bread to coat.
5. Air Fry: Distribute the mixture into silicone muffin cups and air fry at 350 degrees F for 15 minutes until golden brown.
6. Serve: Remove and serve with syrup and sprinkle with powdered sugar.
All of these instructions can also be found in the recipe card at the end of the post.

Watch How These French Toast Muffins are Made…

What is the Best Bread for French Toast?

I love to keep this recipe simple and affordable by using Texas toast or cinnamon swirl bread that I can just grab at Costco. If you want to get a little fancier, challah bread, croissants, or brioche will also work great.

PRO TIP: The real key to the bread you use is to make sure it is a couple of days old. If it’s a little stale, it will soak up the custard milk and egg mixture well and the baked french toast muffins won’t be soggy.

What to Eat with French Toast Muffins

If I’m making these muffins for dinner, then I like to serve them with a side of scrambled eggs and bacon! I like to balance out a sweet breakfast food with sometime savory! A fruit salad also makes a great side dish as well!

I already mentioned that I like to drizzle some syrup over the top of them. Maple syrup is delicious, but our buttermilk syrup is probably my favorite! That stuff is liquid gold!

How to Make French Toast Muffins in the Oven

If you don’t have an air fryer, you can totally make these muffins in the oven. Preheat the oven to 350 degrees F and spray a muffin tin with cooking spray. Fill each cup with the prepared bread and egg mixture. Bake for 25-30 minutes or until the muffins are golden brown.

Variations

Air fryer french toast muffin cups are easy to make you’re own. Here are some ideas for add-ins:
- Raisins
- Craisins
- Chopped Pecans
- Chocolate Chips
- Cinnamon Chips
Another delicious variation would be to substitute the sugar (or some of the sugar) with light brown sugar. You can also top the muffins with jam or diced fruit like berries or peaches and a dollop of whipped cream.

Can French Toast Muffins Be Made Ahead of Time?

Yes! This is a great make ahead recipe. Follow the directions as written and then store the filled silicone muffin cups in an airtight container in the refrigerator until ready to air fry. They can be made up to a day ahead of time.

Storing and Reheating

Leftovers should be stored in an airtight container. The can be stored either in the fridge or at room temperature, and they will keep for 3-5 days.

French toast muffins also freeze well. Let them cool completely and then wrap individually in plastic wrap. Store in a ziploc bag or freezer-safe container. They will keep for up to 3 months.

The muffins can be reheated in the microwave, oven or air fryer. The microwave is quick and easy of course, but you’ll lose the crunchy texture on the outside. Reheat in the oven at 350 degrees F in a baking dish covered with foil. Bake for 8-10 minutes. To reheat in the air fryer, preheat to 350 degrees and they will be ready in a couple of minutes.

Upgrade your breakfast routine with these tasty Air Fryer French Toast Muffins. Quick and easy to make, they are perfect for a busy morning, a weekend brunch or breakfast for dinner!

More Breakfast Muffin Recipes:
Servings: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Description

Satisfy your breakfast cravings with this mouth-watering air fryer French toast muffins recipe! Perfect for busy mornings, these muffins are packed with all the flavor of traditional French toast in a convenient, grab-and-go form.

Preheat the air fryer to 350 degrees F.

In a large bowl, whisk together the eggs, butter and milk.

2 Eggs, 2 Tablespoons Butter, 3/4 Cup Whole Milk

Vigorously whisk in the sugar, vanilla, salt, flour and cinnamon.

2 Tablespoons Sugar, 2 teaspoons Vanilla, 1/4 teaspoon Salt , 1/3 Cup Flour, 1 Dash Cinnamon

Dice the bread into 1″ cubes and add to the egg base, tossing to coat.

6 Slices Texas Toast or Cinnamon Swirl Bread

Distribute into silicone muffin cups and place into the air fryer at 350 degrees F for 15 minutes.

Remove and serve with syrup and powdered sugar.

Serving: 1muffinCalories: 258kcalCarbohydrates: 28gProtein: 7gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 68mgSodium: 369mgPotassium: 77mgFiber: 1gSugar: 8gVitamin A: 246IUVitamin C: 0.01mgCalcium: 50mgIron: 7mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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Carrian Cheney

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October 19, 2024
World’s Best Homemade Cinnamon Rolls – Oh Sweet Basil
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Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.

This post is going to be full of pictures, and not much else because who needs stories about Mom bribing us with cinnamon rolls to get us to eat the potato soup which later turned into a tradition? No one, because everyone really just wants the recipe so let’s get on with the world’s best cinnamon rolls. Boom!

Ingredients for Homemade Cinnamon Rolls

This ingredients list might look long at first glance, but several of the items overlap between the three different components and most of the items will be things you already have at home. Here is what you will need:

For the Dough
- Warm Water: helps activate the yeast, should be between 105° and 115°F
- Heavy Cream: adds to the squishiness of the rolls, whole can be substituted
- Instant Yeast: I prefer instant yeast over active dry yeast and would recommend not substituting it.
- Sugar: feeds the yeast to active it
- Buttermilk: adds to the fluffiness of the rolls
- Sea Salt: enhances all the flavors in the cinnamon rolls
- Eggs: provides structure to the rolls and helps binds all the ingredients
- Canola Oil: adds a little more fat while helping the cinnamon rolls stay tender
- Butter: adds richness to the dough
- All Purpose Flour: provides the structure for rolls
- Soy Lecithin: and emulsifying agent that helps fat and water stay together that helps create the most perfect rolls, can be omitted if needed but it really makes a difference!
For the Filling
- Unsalted Butter: don’t melt it, leave it at room temperature
- Brown Sugar: adds richness and pairs well with cinnamon
- White Sugar: adds additional sweetness
- Cinnamon: adds that signature warm flavor to cinnamon rolls
- Cornstarch: helps keep the filling thick and extra gooey
For the Frosting
- Cream Cheese: adds a delicious tang to the frosting
- Unsalted Butter: adds richness to the cream cheese icing
- Vanilla Extract: adds flavor
- Corn Syrup: helps the frosting looks glossy
- Powdered Sugar: adds the sweetness and structure to the frosting
The measurements for each ingredient can be found in the recipe card at the end of the post.

Tips for the Best Homemade Cinnamon Rolls

Alright, first a few tips. Make sure you know and understand what is the difference between instant yeast and dry active yeast.

Number 1: Instant yeast (or bread machine yeast) is best. Don’t substitute. And let it “proof”. That means let it get all foamy. You see, instant yeast works faster, but I’ll let you click our link above to read more about the difference.

Number 2: These babies want to give you fat pants, and that’s ok, so let’s go ahead and add a little heavy cream into the rolls. It will make them squishy, just like our thighs after eating these. You can use whole milk as a substitute if you need to.

Number 3: Soy Lecithin can be skipped if you must but I promise it creates the perfect roll.

And yes, the soy lecithin is like honey but totally gets added straight to the flour. I don’t know why, and I don’t really care as long as these keep turning out bomb.com.

How to Make Cinnamon Roll Filling Gooey

Number 4: I don’t melt the butter. My mom didn’t, so I don’t. I actually think it makes for a better filling too. When it’s at room temperature, you can smear it by hand or spatula all over the rolled dough. Press the cinnamon sugar filling into the dough as much as possible which is best done by working fast with the softened butter, even using a spatula if needed to ensure all the butter goes on the dough and isn’t stuck between your fingers.

Number 5: Yes, I do use brown sugar and white sugar, Maeser taught me and he is king of the cinnamon rolls so just do it all Nike style. We have tested recipes for a little over 6 years and while there are some I just plain don’t like, there are others that I think are fantastic. I add cornstarch. It really does make a difference.

How to Make Soft Cinnamon Rolls

Number 6: One thing I’ve learned is to not go tooooo thin when rolling out the dough because the layers end up too weak to hold in the filling and you end up not sinking your teeth into a big ol’ soft bite. Use a rolling pin to roll the dough out to about 1/4″ thick. I wouldn’t go any thinner than that.

Number 7: Now, this next part is totally up to you. I like our rolls soft, so while you have to be careful not to under bake I prefer to put them close together in a baking pan versus way spread apart so that the sides stay soft. Then I gently press the outer layers down a little so I create a more rounded top and can see all of the cinnamon goodness.

Which makes them turn out like this! Aren’t they beautiful? They really are The World’s Best Cinnamon Rolls!

Number 8: In testing I learned that all brown sugar recipes didn’t get that gooey cinnamon thing going on as well even when flour or cornstarch was added. When we pulled them out of the pan there was never any gooeyness left behind which became a sign to us that the recipe wasn’t just right. These rolls leave a little something in the pan, aka awesomeness.

See how beautiful and soft they turn out? And really, if the saying is true that you are what you eat then you will be beautiful for eating these. #Fatpants and all. 😉

How to Cut Cinnamon Rolls

My preferred method is to use dental floss or thread to cut cinnamon rolls. If you use dental floss, make sure that you use flavorless floss. You don’t want a little lingering minty flavor on your rolls!

Slide the floss carefully under the rolled up dough about 1-1.5 inches from the end of the roll, bring both ends of the floss up, cross them in an X over the top of the roll, switch both ends of the floss to the other hand and cross the floss through the dough roll. Using floss helps the cinnamon rolls stay round and not smashed.

If you don’t want to use floss, a sharp knife can also be used to cut the cinnamon rolls. Be very gentle when slicing through the dough, you don’t want to smash it!

What Can You Substitute For Buttermilk?

For each cup of buttermilk, use 1 Tablespoon of lemon juice or white vinegar and add enough milk to make 1 cup.

How Many Times Do Cinnamon Rolls Need to Rise?

Cinnamon roll dough will need to rise twice. Once the dough is made, it will rise for 1-2 hours. Then you form the cinnamon rolls and they will need to rise for another 1-2 hours. Each dough rise is critical to get the fluffiest cinnamon rolls.

How Long Will Cinnamon Rolls Keep?

Cinnamon rolls will keep for 2 days at room temperature.

They should be wrapped in plastic or foil so they don’t dry out.

Cinnamon rolls will keep for an additional week in the refrigerator.

Can You Freeze Frosted Cinnamon Rolls?

You can freeze cinnamon rolls unfrosted, thaw them and warm them and add frosting before eating. Or, you can freeze cinnamon rolls already iced.

Just freeze them and then wrap tightly in foil or plastic wrap and keep frozen till ready to eat. Uncover and thaw before serving.

Homemade cinnamon rolls are what dreams are made of and what fill my fat pants! Good gracious this is the best cinnamon roll recipe in the whole world and that cream cheese frosting is perfection!

More Sweet Breakfast Options:
Servings: 20 -24

Prep Time: 4 hours

Cook Time: 20 minutes

Total Time: 4 hours 20 minutes

Description

Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.

1 Cup Warm Water

1/2 Cup Heavy Cream, *may substitute whole milk

4 1/2 teaspoons Instant Yeast

1 Cup Sugar, divided, plus 2 teaspoons

1/2 Cup Buttermilk, at room temperature

2 teaspoons Sea Salt, fine grain

1/3 Cup Canola Oil

1/3 Cup Butter, melted, we like Land O Lakes

2 Eggs, large, lightly whisked

7-8 Cups All Purpose Flour, We use Lehi Roller Mills or Gold Medal

2 Dime Sized Circles Soy Lecithin, NO MORE

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In a glass measuring cup, add the water and cream.

1 Cup Warm Water, 1/2 Cup Heavy Cream

Heat in the microwave until warm, about 30 seconds to 1 minute.

Make sure it’s warm and not hot.

Add the yeast and 2 teaspoons of sugar.

4 1/2 teaspoons Instant Yeast, 1 Cup Sugar

Allow to foam for 5-10 minutes.

In another measuring cup, add the buttermilk and warm as well. Making sure it’s luke warm, add it to the yeast mixture.

1/2 Cup Buttermilk

In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.

2 teaspoons Sea Salt, 1/3 Cup Canola Oil, 1/3 Cup Butter, 2 Eggs

Add to the yeast mixture in a standing mixer.

Stir with a dough hook to combine.

Add the flour over the top and the soy lecithin.

7-8 Cups All Purpose Flour, 2 Dime Sized Circles Soy Lecithin

Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.

Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.

Very lightly flour the counter and roll the dough into a large, even rectangle.

Spread the soft butter all the way to the edges.

12 Tablespoons Unsalted Butter

In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch.

2 Cups Light Brown Sugar, 1/2 Cup White Sugar, 5 Tablespoons Ground Cinnamon, 4 Tablespoons Cornstarch

Sprinkle liberally over the butter, all the way to the edges.

Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an “x”, pull it tight to cut through and set it in the lightly greased cookie sheet.

Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.

Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.

Remove from the oven, cool for 2 minutes and top with frosting while hot.

Sneak into another room to enjoy one all alone before the husband and kids find you.

For the Frosting

In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened.

6 oz. Cream Cheese, 4 Tablespoons Unsalted Butter

Add the corn syrup (karo syrup) and vanilla a beat again.

1 1/2 Tablespoon Corn Syrup, 1 1/2 teaspoon Vanilla Extract

Finally, slowly beat in the powdered sugar until desired consistency.

2- 2 1/2 Cups Powdered Sugar

store in an airtight container at room temperature

Serving: 1RollCalories: 631kcalCarbohydrates: 103gProtein: 7gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 314mgPotassium: 146mgFiber: 3gSugar: 65gVitamin A: 616IUVitamin C: 1mgCalcium: 72mgIron: 3mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes
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Apple Cinnamon Roll Danishes
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Sweet Basil

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March 19, 2024
Japanese Cloud Pancakes – Oh Sweet Basil
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The entire internet has gone absolutely crazy for these Japanese pancakes! They are so light, airy and tasty! A Japanese cloud pancake just became a staple at our house, so get out your egg whites and let’s give breakfast around the world a try!

Japanese cloud pancakes are fluffy and decadent, we are going to walk you through each step of making them. They require a little extra care and attention than traditional American buttermilk pancakes. They are worth every bit of effort though! Trust me on that!

What is a Japanese Cloud Pancake?

Japanese cloud pancakes, also known as soufflé pancakes, are delicate cottony pancakes. They are made by folding whipped egg whites into pancake batter so when they cook, they puff up like a soufflé.

Pancake Molds

I’ve decided that while the authentic pancake clearly uses a ring mold, I just do not have the time or mental capacity to worry about buying molds, spraying molds, filling molds AND cleaning molds. So! Here’s my tricky solution and should you wish to use molds, these seem to be the best buy: https://amzn.to/41KZYAw.

Instead, the key is to uses a nonstick pan that has a lid that will securely fit on the pan and add the batter in layers, allowing the first to begin to cook and then dolloping more on top. I know, I know, but it’s still easier for me than a mold. I’ll go into all the details below.

What Do I Need to Make Japanese Pancakes

Even though these are Japanese, you don’t need any exotic ingredients. In fact, you’ll probably have most of the ingredients in house already, and if not, everything can be found at your standard grocery store. Here is your ingredients list:
- Egg Yolk: adds structure and richness to the pancakes
- Sugar: adds sweetness
- Whole Milk: The milk must be whole milk. The fattier milk makes for a better souffle.
- Cake Flour: gives the pancakes a lighter texture then all purpose flour
- Baking Powder: acts as a leavening agent for the pancakes to give them some lift
- Vanilla Extract: adds flavor
For the Egg Whites
- Egg Whites: adds rise and fluffiness to the pancakes
- Cream of Tartar: helps stabilize the egg whites so they hold their fluffiness
- Sugar: adds sweetness
- Water: used to help cook the pancakes by adding steam
The measurements for all these ingredients can be found in the recipe card at the end of this post.

How to Make Japanese Cloud Pancakes

Here is your step by step guide to making Japanese cloud pancakes without a mold…
1. Prepare batter by whisking the yolk and sugar in a large bowl until pale and then slowly whisk in the milk.
2. Sift the flour over the top of the egg yolk mixture and then add the baking powder and vanilla. Whisk everything together until well combined.
3. Whip the egg whites and cream of tartar with an electric stand mixer (or hand mixer) in a separate bowl until they are pale and frothy. Then add the sugar slowly and continue whipping until the egg whites become a thick meringue that hold a stiff peak.
4. Combine the egg whites with the egg yolk mixture starting with one scoop of the egg whites and continuing with half of the remaining egg whites. Continue to whisk everything together being careful not to deflate the egg whites as you combine everything together.
5. Fold in the last of the egg whites gently using a rubber spatula.
6. Heat a large nonstick pan over low heat. Make sure the pan has a lid. Brush the pan with melted butter.
  
  NOTE: A souffle needs low gentle cooking, and I found medium low to be too hot.
7. Drop scoops of the batter onto the pan far enough apart so that they have room to cook and won’t touch each other. Add the lid to the pan and let it cook for 4-5 minutes.
8. Remove the lid and add another scoop of batter to each pancake and small drops of water in the empty spaces of the pan. Cover with the lid again and cook for 4-5 more minutes.
9. Lift the lid again and gently lift each pancake with a spatula and add one more scoop of batter to the top of each pancake and slowly flip the pancake onto the pan. Repeat with each pancake. Add the lid back to the pan and let the pancakes cook for 5-6 more minutes.
10. When the pancakes are golden and cooked all the way through, carefully remove them from the pan and serve with your desired toppings (see section below for suggestions).
  
  NOTE: These pancakes will deflate as they sit! These are best made and eaten immediately!
These instructions can be found in the recipe card at the end of the post in full detail. The recipe can be saved or printed from the recipe card as well.

Egg Yolk Mixture

Sifted Flour Added

Now Watch How to Make Japanese Cloud Pancakes…

Why are My Pancakes Flat?

If your pancakes never puff up like a soufflé, there could be a couple of reasons. First, your egg whites weren’t strong enough or weren’t whipped enough before adding them to the batter. You want to make sure they are stiff and hold a peak…no drooping! Second, when you combined the whipped egg whites with the batter, it was over mixed. Overmixing can cause the pancakes to deflate.

Why Did My Pancakes Puff Up and Then Deflate?

If you’ve ever made soufflés before, you will know that they all deflate eventually. As soufflés cook, they trap hot air inside of them which causes the rise and fluffiness. As the hot air cools and hot air escapes, the pancakes will deflate. This is why you want to make them and eat them immediately.

What to Put on Top of Cloud Pancakes

As with all pancakes, you can totally customize your toppings to your liking! Or better yet, set all the toppings out and let each person building their own pancake creation! For me, since the pancakes are so light and cloudlike, I like to keep my toppings light. I usually go with just a little powdered sugar, some fresh berries and maybe a little maple syrup. Here are more options:

Oh, and you should for sure serve these Japanese souffle pancakes with a side of bacon and scrambled eggs to get your protein in!

Storing Japanese Pancakes

Japanese cloud pancakes should be stored in fridge in an airtight container. They will keep for 2-3 days.

They are best reheated in the oven at a low heat. Set the oven to 200 degrees F and let them warm up for 5-10 minutes.

I do not recommend freezing them. They do not thaw well and the texture is completely different.

Make sure that your pancakes around the world adventure makes a stop in Japan because these fluffy Japanese pancakes have a texture that is unmatched! It is like taking a bite of perfectly sweet cloud that melts in your mouth.

More Pancake Recipes to Try:
Servings: 8 pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Description

Japanese cloud pancakes are fluffy and decadent, we are going to walk you through each step of making them.

Cook ModePrevent your screen from going dark

Whisk the egg yolk vigorously with 1 tablespoon of sugar until pale and frothy. Slowly whisk in the milk.

1 Egg Yolk, 1 Tablespoon Sugar, 2 Tablespoons Whole Milk

Sift in the flour so that it remains light and fluffy and add the baking powder and vanilla over the yolk mixture and whisk well one more time.

1/4 Cup Cake Flour, 1/2 teaspoon Baking Powder, 1 Dash Vanilla Extract

In a bowl with an electric mixer, whip the egg whites with the cream of tartar until frothy and pale.

2 Egg Whites, 1/8 teaspoon Cream of Tartar

Add the the sugar in a little at a time until the whites are whipped into a thick meringue that holds a peak.

1 Tablespoon Sugar

Take a scoop of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk using a fat whisk into the yolk batter as well, being careful not to deflate.

Gently add the egg yolk mixture to the remaining egg whites, and switch to a spatula to fold together gently. Heat a large non stick pan (with a lid) over low heat. A souffle needs low gentle cooking and I found medium low to be too hot.

Lightly brush with melted butter or nonstick spray. Using an ice cream scoop or cookie scoop, drop the batter onto the pan. Cover and cook for about 4-5 minutes.

Remove the lid and add some more batter on top of each pancake. Also, add 1 Tablespoon of the 2 Tablespoons water in three empty spaces inside the pan.

2 Tablespoon Water

Cover once again and continue to cook for 4-5 more minutes.

Lift the lid and use a spatula to gently lift the pancake which should release easily.

Add any batter leftover to the top of the pancakes and then gently and slowly flip. Cover and cook for 5-6 minutes.

Once the pancakes are golden and cooked through, gently remove and serve with powdered sugar, whipped cream, and maple syrup. Enjoy immediately! These pancakes will deflate as they sit! These are best made and eaten immediately!

Serving: 1pancakeCalories: 39kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 25mgSodium: 16mgPotassium: 57mgFiber: 0.1gSugar: 3gVitamin A: 39IUCalcium: 20mgIron: 0.1mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes

Cuisine: Japanese
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February 17, 2024
Swedish Pancakes [+Video] – Oh Sweet Basil
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Swedish Pancakes are a cross between a crepe and a pancake. They have a delicate texture and my gosh, they are delicious!

I honestly think that Swedish pancakes are superior to every other crepe-like recipe. I’ve said it, I’ve done it, I’ve angered the world. But truly, other than our buttermilk brown butter crepes (would you like the recipe?!) these are the best breakfast from around the world. In my humble opinion. Most Swedish pancake recipes call for only milk but their milk seems to be more full fat so adding sour cream achieved that extra flavor we lack in the states, but you can totally use all milk instead.

Culinary Heritage

I’ve been really intrigued by the idea of getting to know your heritage and ancestors lately. There are so many amazing stories that we are learning, like pulling handcarts across the United States and being trapped in horrendous snow storms with no food or even shoes, yet writing faith-filled journals about trust in God and His love. Amazing!

Recently I decided that if I was ever truly wanting to get to know someone I’d visit them where they live and eat what they eat and walk where they walk. So, I’ve decided I need a trip to Europe.

It’s settled. I need to go.

And in the meantime, I’m discovering recipes that my ancestors used, like these Swedish Pancakes!

What is a Swedish Pancake?

A Swedish pancake is a thin, crepe-like, pancake is that is lacy and tender and traditionally served with lingonberries or lingonberry jam. In fact, they are even sometimes called Swedish crepes. They can be rolled up for folded into quarters and eaten with whatever toppings you love.

What is the Difference Between Swedish Pancakes and Regular Pancakes?

Swedish pancakes are lighter and thinner than regular pancakes, or “American pancakes” we will call them. We are no strangers to the best pancakes on earth, and if you dig in and compare the two recipes, you will see that Swedish pancakes have more milk than flour and more eggs and butter. The batter for Swedish pancakes will be thin and pourable where the batter for American pancakes is quite thick and almost has be to spooned onto the pan or skillet to cook.

Are Swedish Pancakes the Same as Crepes?

Though similar, they are not the same thing. Swedish pancakes are lighter and fluffier and don’t hold us as well with wet fillings like crepes do. Crepes are a little more dense and chewy.

What Do I Need to Make Swedish Pancakes?

A Swedish pancake recipe is pantry friendly, and every ingredient will likely be either in your fridge or pantry. So there shouldn’t be any excuses for not making this pancake recipe! Haha! WARNING: Your kids might want you to make them every weekend from now on!
- Flour: just regular all purpose flour is all you need
- Baking Soda: acts as a leavening agent to give the pancakes their fluffiness
- Milk: You want full fat whole milk. The fat in this recipe is key to getting the right texture and fabulous flavor!
- Sour Cream: adds a little more fat to develop the rich flavor
- Eggs: use large eggs
- Sugar: You can totally control the sweetness of these pancakes here. Use the full amount listed for sweeter pancakes or scale down to as little as 2 teaspoons for less sweet pancakes.
- Butter: I prefer to use unsalted butter and you’re going to want the butter the be melted.
- Salt: enhances all the flavors
The measurements for each ingredients are available in the recipe card at the end of this post. This is just meant to be an overview of the ingredients needed.

How to Make Swedish Pancakes
1. Mix: Add all the ingredients to a bowl and whisk everything together to create the batter.
  
  PRO TIP: You could also add all the ingredients to a blender and give them a few good pulses until just combined if you prefer!
2. Cook: Butter a crepe pan or nonstick skillet and pour a little batter into the pan.
3. Flip: When bubbles start to form on the top of the pancake, flip the pancake over and brush with melted butter.
4. Serve: Flip the pancake onto a plate, brush the other side with butter and sprinkle with sugar and squeeze a little fresh lemon juice on it. Roll it up and eat!
All of these instructions are included in the recipe card down below so keep scrolling for all the recipe details.

How to Serve Swedish Pancakes

Traditional Swedish pancakes are topped with just a little sugar and lemon juice and served with lingonberries. Well, lingonberries are a little hard to find here in Utah (unless I have a trip to IKEA planned!), so we like to top ours with diced strawberries.

I’ve also hear of people using whipped cream, powdered sugar, maple syrup, or other fresh fruit as toppings. It all sounds fabulous to me! Our buttermilk syrup (aka syrup of the gods) would also be a delicious topping. You can keep it simple or load it up a much as you want!

Are Swedish Pancakes Healthy?

Wellllllll, can you call any pancakes healthy really? But honestly, Swedish pancakes aren’t horrible. Let me break down the nutrition for you comparing these pancakes with a few others:

Swedish Pancakes (per pancake): Calories – 108; Fat – 6g; Protein – 3g; Carbs – 11g

Buttermilk Pancakes: Calories – 204; Fat – 6g; Protein – 7g; Carbs – 30g

Dutch Baby Pancakes: Calories – 231; Fat – 13g; Protein – 9g; Carbs – 18g

Finnish Pancakes: Calories – 100; Fat – 4g; Protein – 4g; Carbs – 12g

So you can judge for yourself if that is healthy or not depending on what type of diet you might be following. If you’re following the diet of eating a delicious breakfast, then this is a recipe for you!

Storage Tips

Storing: Swedish pancakes store extremely well in a ziploc bag in the refrigerator. Let them cool completely before storing them. They will keep for 4-5 days.

Reheating: When you’re ready to eat them, warm them up in the microwave for 20 seconds or on the stove top in a skillet.

Freezing: These pancakes also freeze very well. If you have leftovers after cooking them, allow them to cool completely and then layer them in a ziploc bag with parchment paper in between them. They will keep for up to 3 months. When you’re ready to eat them, pull them out and let them thaw in the fridge overnight.

In all my research for the best Swedish pancake recipe, they always used full fat or cream for the milk and I have to say, that this is the key to tastiest Swedish pancake! We cannot get enough of these pancakes in our house! They are a new Saturday morning tradition!

More Pancake Recipes:
Servings: 20 -24 pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

Swedish Pancakes are a cross between a crepe and a pancake. They have a delicate texture and my gosh, they are delicious!

Cook ModePrevent your screen from going dark

In a bowl, whisk together the all the ingredients.

1 1/2 Cups Flour, 1 teaspoon Baking Soda, 2 Cups Milk, 1 Cup Sour Cream, 3 Eggs, 3 Tablespoons Sugar, 4 Tablespoons Butter, 1 teaspoon Salt

Butter a crepe pan or nonstick skillet, and pour a thin layer of batter into the pan.

Flip the pancake when bubbles start to form on top. Brush the top with melted butter after flipping.

Then flip the pancake onto a plate and butter the other side. Sprinkle with sugar and squeeze fresh lemon over the top and roll up!

Serving: 1pancakeCalories: 108kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 40mgSodium: 211mgPotassium: 71mgFiber: 0.3gSugar: 3gVitamin A: 217IUVitamin C: 0.5mgCalcium: 48mgIron: 1mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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February 15, 2024
Dutch Baby Pancakes – Oh Sweet Basil
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It’s the dutch baby pancake that brings all the family to the table. Throw on whipped cream and beautiful berries and they might not ever leave!

I honestly don’t know why we differentiate between German Pancakes and Dutch Baby Pancakes. It’s pretty much the same thing but one is in a pan and the other a skillet.

Am I right?

When I met Cade, his roommates in college would make these pancakes on the weekend and I love that a bunch of boys had some random cooking tradition together. Isn’t that the cutest?

What is a Dutch Baby Pancake?

A dutch baby pancake is a fluffy pancake that bakes in the oven and puffs up around the edges and leaves the bottom custardy and delicious. Like I mentioned, it’s pretty much the same thing as a German pancake except it is baked in a cast iron skillet instead of a casserole dish.

It’s basically a combination of a pancake, crepe and popover that is usually served for breakfast and can be sweet or savory. I’ve always gone sweet with mine, but they would be delicious topped with ham, cheese and chives! I’m totally doing that next time.

It also makes a big enough pancake to feed the whole family at the same time. No waiting for pancakes to be done or getting a cold pancake that has been sitting a while.

Are Dutch Baby and German Pancakes the Same?

I mean, the Dutch Baby pancake is basically the same thing as a German Pancake but you’ll see a small difference between the two recipes.

What Ingredients are Needed for Dutch Baby Pancakes?

All you need is 6 simple ingredients to make dutch babies and you’ll probably have most, if not all, of them already on hand. That makes them perfect for a Saturday morning or for a last minute breakfast for dinner.
- Flour
- Milk
- Lemon Zest
- Salt
- Eggs
- Butter
The exact measurements for each ingredient can be found in the recipe card below.

How to Make Dutch Baby Pancakes

This is one of my daughter’s favorite recipes to make. It is easy enough for a child to make and delicious enough for everyone to devour. Here are the basic steps:
1. Preheat oven.
2. Put all the ingredients except the butter in a blender and pulse until combined.
3. Place the butter in the cast iron skillet and stick the pan in the oven until the butter is melted.
4. Remove the skillet from the oven and pour the batter into it.
5. Return it to the oven and bake.
6. Remove from the oven and top with your favorite pancake toppings.
The detailed instructions can be found in the recipe card below.

What to Serve with a Dutch Baby?

These are a few of our favorite toppings for a sweet dutch baby pancake:

I always like to have a little something savory with my pancakes, so a side of bacon is a must!

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Do I Have to Have a Cast Iron Skillet?

No, if you don’t have a cast iron skillet, it can be baked in any oven safe baking dish. Use a 9×9 square pan for best results.

Do I Have to Use a Blender?

No, that’s just what I found is the easiest. You can mix it in a bowl by hand, use a hand mixer, or put it in a stand mixer.

Can Dutch Baby Pancakes Be Made Ahead?

Yes, you can make the batter ahead of time and keep it in airtight container in the fridge until ready to bake. I wouldn’t recommend making the pancake ahead of time. They are best eaten fresh straight out of the oven!

How Long Will Pancakes Keep?

These pancakes will keep in the fridge for up to 5 days in an airtight container or ziploc bag. We have never once had leftovers, they are so good!

How to Reheat Dutch Baby Pancakes?

The microwave is the easiest way to heat these up, but can be done in the oven if you are anti-microwave.

Make this weekend extra special with a dutch baby pancake fest! What toppings will you choose? Tag us on social media with your perfect dutch baby creation!

More Sweet Breakfast Options:
Servings: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Description

A light and buttery pancake that puffs up in a skillet in the oven and then gets piled up with creamy whipped cream and berries!

Cook ModePrevent your screen from going dark

Heat the oven to 425.

Mix the first 5 ingredients by pulsing in a blender. (code OHSWEETBASIL20 at Blendtec if you need one).

1 Cup Flour, 1 Cup Milk, 1/4 teaspoon Lemon Zest, 1 Pinch Kosher Salt, 6 Eggs

Place the butter in a 10″ cast iron skillet and place in the oven until the butter is melted and bubbling.

4 Tablespoons Butter

Remove from oven and pour batter in.

Place back in oven and bake for 20 min.

The edges should rise up like a bowl when done.

Remove dutch baby from the oven and fill with whipped cream, berries and sprinkle with a heavy dousing of powdered sugar.

Serving: 1sliceCalories: 231kcalCarbohydrates: 18gProtein: 9gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 188mgSodium: 153mgPotassium: 139mgFiber: 1gSugar: 2gVitamin A: 537IUVitamin C: 1mgCalcium: 76mgIron: 2mg

Author: Sweet Basil

Course: 300 + Back to School Recipes Every Kid Loves

Cuisine: American
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February 14, 2024
Authentic Finnish Pancakes Recipe [+Video] – Oh Sweet Basil
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Authentic Finnish pancakes are a popular traditional dish eaten during Midsummer’s Eve or Christmas. Learn how to make traditional Finnish pancakes with this recipe.

Bon Appétit describes Finnish pancakes as somewhere between “crepes, pancakes and heaven” and I couldn’t agree more. These are light and tender and ready to top with your favorite pancake toppings.

If you have been joining us on our tour of pancakes around the world, then welcome to Finland! I have never been there, but it is definitely on my list of places to visit! Now don’t get confused, there are two types of pancakes that are popular in Finland, a baked oven pancake (pannukakku) and a pan fried pancake (lettu or lätty). This version is the pan fried, crepe-like pancake, and they are fabulous!

My Tie to Finland

We lived by the most amazing mother-daughter-duo for quite a few years in Lehi, Utah, Alison and her mother, Marty. Marty is a spunky explosion of happiness in my life and the lives of my family members. She and her daughter welcomed us into their lives in a way that can be nothing other than a spiritual gift from heaven. We felt like family and will always love them like family.

These two women have witnessed more heartache than most, especially with the loss of loved ones and I am living my life differently because of how deeply they love, mourn and continue on faithful regardless of their trials. They live sweet, happy lives. They cherish the people around them and are always spinning new paths on metaphorical spider webs of family. I love them. And I love that they love where they come from, Finland.

Not just Finland, but the people and stories around their lives matter. So, I have no reason to have made Finnish Pancakes other than to think of them and try to be more like them because no one does family like they do.

What Do I Need to Make Finnish Pancakes?

The ingredients for Finnish pancakes are items that you’ll probably have in your pantry or fridge so they are a great option to make spur of the moment (same story for our more traditional buttermilk pancakes if you want to go with an old reliable pancake)! If you want to try something new, the kids will be over the moon for these Finnish pancakes! Here is what you will need:
- Eggs: You want the eggs well beaten so I usually just use a blender for mixing all the ingredients.
- Milk: For the best flavor and texture, use whole milk.
- Flour: just regular all purpose flour works great
- Vanilla: adds flavor
- Salt: enhances all the flavors
- Sugar: You can totally control the sweetness here. Add as little as 3 tablespoons for mild sweetness up to 6 tablespoons for maximum sweetness.
- Butter: adds richness and flavor and helps the pancakes get golden brown
This is just meant to be an overview of the ingredients and what their purpose is. For all the details and measurements, keep scrolling down to the recipe card below.

How to Make Finnish Pancakes

The ingredients are simple and the instructions for making Finnish pancakes are even easier! Here are the steps:
1. Blend: add all ingredients for the batter together in a blender and pulse until mixed thoroughly
2. Cook: Preheat a large cast iron pan over medium heat and melt some butter in the pan. Pour some batter in a circle and tilt the pan around to move the batter around until the pancake is nice and thin. Let it cook until the batter loses it’s shine and starts to brown and then flip.
3. Serve: When the other side is golden, flip the pancake out onto a plate and sprinkle with sugar.
  
  PRO TIP: This is where you can get creative with the toppings. I like to bring everything out and let everyone customize their own pancakes. You can use applesauce (or apple butter), fresh berries, diced fruit, peanut butter, Nutella, jam, syrups, berry sauces, whipped cream, etc. Our kids love them dusted with powdered sugar as well!
The instructions can be found in the recipe card down below in complete detail.

Now Watch These Pancakes Be Made…

What are Blood Pancakes??

Ok, as I was researching and trying to figure out what you would want to know about a Finnish pancakes recipe, and about half the things I found had to do with blood pancakes. What does this mean? What are they? Do they come from Finland? I had to know!

It turns out, blood pancakes are believed to have originated in Finland and are enjoyed by all the Scandinavian countries. They are exactly what they sound like…pancakes made with blood (from a cow, sheep, or pig usually). My mind is reeling! Blood is used as an egg substitute to bind the milk and flour together and to add protein and iron. They are dark in color, dense and savory tasting.

It’s going to be a pass from me, but now we are all educated on blood pancakes! There is absolutely no blood in this Finnish pancake recipe. You’re welcome.

How to Serve Finnish Pancakes

Back to these light, buttery and sweet pancakes! We love to roll them up and pour a berry sauce or syrup on top. Maple syrup is always a hit, and we rarely serve a sweet breakfast without our buttermilk syrup. You can also never go wrong with a dollop of whipped cream on top!

The toppings are really up to you! You can go as loaded or a simple as you want!

Storage Tips

Storing: Finnish pancakes store very well in an airtight container or ziploc bag in the refrigerator. They need to cool completely before storing them, and they will keep for 4-5 days.

Reheating: When you’re ready to eat them, warm them up in the microwave for 20 seconds or on the stove top in a skillet.

Freezing: These pancakes also freeze very well. If you have leftovers after cooking them, allow them to cool completely and then layer them in a ziploc bag with parchment paper in between each pancake. They will keep for up to 3 months. When you’re ready to eat them, pull them out and let them thaw in the fridge overnight then warm them as described above.

Gather the family around the table (just like Alison and Marty would do…man, I miss those ladies!) and make memories together around a plate stacked high with these Finnish pancakes! They are light, tender and eggy and such an easy breakfast recipe that the whole family will love!

More Pancake Recipes:
Servings: 12 pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

Finnish pancakes are light, buttery and sweet pancakes! We love to roll them up and pour a berry sauce or syrup on top.

Cook ModePrevent your screen from going dark

Blend all ingredients together.

4 Eggs, 1 Cup Milk, 1 Cup Flour, 1 teaspoon Vanilla, 1 teaspoon Salt, 3-6 Tablespoons Sugar, 2 Tablespoons Butter

Preheat a large cast iron pan over medium heat. Melt 1 tablespoon butter in pan, then pour in a circle of the pancake mixture, tilting the pan with its handle to create a thin, circular coating on the bottom of the pan.

Cook only until mixture loses it’s glossy sheen and begins to brown, then turn and cook the other side.

Sprinkle with sugar or applesauce, or roll up and serve with a fresh berry sauce or jam. Our kids love them dusted with powdered sugar as well!

Serving: 1pancakeCalories: 100kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 62mgSodium: 238mgPotassium: 63mgFiber: 0.3gSugar: 4gVitamin A: 170IUCalcium: 36mgIron: 1mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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February 12, 2024
Fluffy Oladi Ukrainian Pancakes +Video – Oh Sweet Basil
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Fluffy Ukrainian pancakes, or oladi, are crispy around the edges and soft and delicious in the middle. Here’s a surprise for you, these pancakes are made with yeast! But don’t worry, they are as easy as a quick bread! In fact, they are my new favorite breakfast recipe!

Our buttermilk pancake recipe is one of the most popular on the blog, and they are to die for, but these Ukrainian pancakes have stolen my heart and tastebuds!

These yeasted pancakes are cooked in a pan with a little more oil than traditional American pancakes so they get almost fried crispy edges. Mmmm and that hint of sourdough, gosh it’s good! They are almost fritter-like on the outside but takes like pancakes in the middle. Seriously, where have these Ukrainian pancakes been my whole life?? I need to explore more Ukrainian food!

What is Oladi?

Oladi is a type of pancake that originates in Ukraine and Russia. They are traditionally made with kefir, a fermented milk made from kefir grains common in the area. For this recipe, we will use buttermilk, but feel free to use kefir if you want to! They are pan fried in a little oil and usually served with sour cream and a fruit jam.

Oladi is not to be confused the Russian pancakes called blini. Those are usually served with savory toppings like caviar and salmon. Oladi can be served with savory toppings but are usually served as a sweet breakfast.

How to Make Oladi Ukrainian PancakesVideo

What Do I Need to Make Ukrainian Pancakes?

I know, you hear “Ukrainian pancakes” and you think it’s going to call for ingredients that are out of the norm. Well, I have the best news ever! This pancake recipe is made with pantry staples! So you can probably head to the kitchen right now and start whipping up a batch of oladi. Here is everything you need:
- Water: the warm water helps activate the yeast
- Buttermilk: adds flavor and rise to the pancakes
- Egg: should be at room temperature and helps binds all the ingredients together
- Extra-light Olive Oil: adds a little fat to the pancake batter, and then we will use a little more of it to fry the pancakes. Vegetable oil is a great substitute.
- Sugar: adds just a touch of sweetness
- Instant Yeast: makes the pancakes so fluffy
- Fine Sea Salt: enhances all the flavors
- All-Purpose Flour: gives the pancakes structure
This is meant to just be an overview of the ingredients. For measurements and all the details, please scroll down to the recipe card at the end of the post.

Natasha’s Kitchen

My darling friend Natasha released her cookbook, Natasha’s Kitchen last year and I couldn’t wait to dive in. Natasha’s recipes are timeless, simple and powerfully delicious. That is the key to finding a successful cookbook, one that is true to its potential. My friend has been real since day one as is her food. There are no pretenses, no “instagram food” that looks gooey, beautiful or succulent but under delivers on flavor. No, these recipes are the ones that will not only be loved in your home but thanks to their accessible ingredients they will quickly become staples.

A few of my favorites:

Oladi Pancakes

California BLT Salad

Coconut Chicken Strips

Now, let’s get back to the recipe!

How to Make Oladi

Because this pancake batter has yeast in it, it will need to time to rest and rise. So plan your breakfast schedule accordingly!
1. Make the Batter: Whisk together all the ingredients except the flour and add the flour a little at a time making sure everything is incorporated. It will be a thin, cake batter consistency.
  
  PRO TIP: If you want to add anything to the batter like raisins, craisins, or small apple bits, now would be the time to add them to the batter.
2. Let the Batter Rest: Cover the bowl with plastic wrap and let the batter rise until it has almost doubled in size. The batter will be very bubbly (see photo below).
3. Cook the Pancakes: Once the batter has risen, pour enough oil into a cast-iron skillet or large skillet (nonstick) to coat the bottom of the pan. Add heaping tablespoons of batter to the hot skillet and cook until golden then flip. Add more oil as needed and don’t overcrowd the pan.
4. Serve and Add Toppings: Serve everyone a few pancakes and let them add their favorite toppings!
All of these instructions can be found in full detail in the recipe card down below.

Tips and Tricks for the Best Oladi
- Before cooking, let the batter rest and rise in order to get that fluffy delicious texture. Don’t skip this step!
- The oil that you cook the pancakes in is crucial to getting the right outcome. Make sure you add more oil as you go so that each batch is cooked evenly.
- Use a cookie scoop (I used the largest size scoop from this pack) to drop the batter into the pan. If you have problems with the batter sticking, you can spray the cookie scoop with cooking spray between scoops. A great tip is to keep a hot glass of water nearby and dip your cookie scoop or spoon into it before each scoop so that the batter will slide right out. I’ll be trying that technique the next time I make this recipe!
- Keep these pancakes quite small. They aren’t going to be giant like traditional buttermilk pancakes can be. If they get too big, they won’t cook all the way through and will be doughy in the middle. They should be about the circumference of a baseball.
How to Serve Ukrainian Pancakes

Although I mentioned above that Oladi is traditionally served with sour cream and fruit jam you can top it with whatever your family loves. Here a few more ideas:
- Honey
- Real Maple Syrup
- Nutella
- Chocolate Chips
- Peanut Butter
- Buttermilk Syrup
- Fresh Berries
- Sliced Bananas
- Chopped Nuts
What to Eat with Ukrainian Pancakes

If you are looking to add some protein to this breakfast recipe, these pancakes go great with a side of bacon, scrambled eggs, or sausage! My kids love oladi as a breakfast for dinner option too with a simple side dish and glass of chocolate milk or orange juice! It’s a dinner hit every time!

Can Oladi Be Made Ahead?

Yes, this is a great make ahead pancake recipe! You can make the whole batter and store it in the fridge for up to 2-3 days, or you can make the pancakes ahead. Afterwards, reheat the cooked pancakes in the microwave or toaster. I personally recommend the toaster so you keep those crispy edges!

Storage Tips

If you end up with leftover oladi, let them cool to room temperature and then store them in a ziplock bag in the refrigerator. They will keep for 2-3.

These pancakes also freeze really well. Store them in a ziplock bag or freezer safe container. They will keep for up to 3 months.

To reheat these pancakes, use the microwave or the toaster. The toaster is my preferred method for reheating.

Experience a taste of Ukraine with these traditional Oladi pancakes, passed down through generations and thankfully into my kitchen! Fluffy and delicious, these pancakes are perfect for breakfast or as a snack.

More Pancake Recipes to Enjoy
Servings: 6 – 8 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Rise Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Description

Fluffy Ukrainian pancakes, or oladi, are crispy around the edges and soft and delicious in the middle. They are my new favorite breakfast recipe from the cookbook Natasha’s Kitchen

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In a large bowl, whisk together the water, buttermilk, egg, oil, sugar, yeast, and salt.

1 Cup Water, 1 Cup Buttermilk, 1 Egg, 2 Tablespoons Extra-light Olive Oil, 2 Tablespoons Sugar, 1 1/2 teaspoons Instant Yeast, 1 1/4 teaspoons Fine Sea Salt

Add the flour, 1 cup at a time, whisking to incorporate each addition before adding more. Continue whisking until the batter is smooth with a thin cake-batter consistency.

2 3/4 Cups All-Purpose Flour

Cover the bowl with plastic wrap and let the batter rise at room temperature for 1½ to 2 hours or in a warm place (about 100°F) for 1 hour. The mixture should become very bubbly and almost double in size.

In a large nonstick or cast-iron skillet over medium heat, add enough oil to coat the bottom of the pan. Working in batches, add heaping tablespoons of the batter to the hot skillet, spacing them just far enough apart that they aren’t touching and can still be flipped easily.

Cook the pancakes for about 1½ minutes per side, until golden brown, adding more oil as needed after flipping. Feel free to reduce the heat if you find they’re browning too quickly.

Continue with the remaining batter, keeping the skillet well-oiled between batches to ensure crisp, tasty, and beautifully golden edges on the pancakes.

Transfer the pancakes to a platter and serve warm with honey, raspberry sauce, and sour cream.

Honey, Real Maple Syrup, Raspberry Sauce or Jam, Sour Cream

This recipe yields a big batch, but you could halve the ingredients for a smaller number of servings.
These also reheat very well, so you could make the entire batch and reheat them in the toaster.

Serving: 3pancakesCalories: 310kcalCarbohydrates: 51gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 32mgSodium: 542mgPotassium: 154mgFiber: 2gSugar: 6gVitamin A: 106IUVitamin C: 0.01mgCalcium: 61mgIron: 3mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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Sweet Basil

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February 11, 2024
Cornmeal Mush – Oh Sweet Basil
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This might make me a grandma, but I am obsessed with cornmeal mush! There is just something so comforting and simple about it. It is creamy, fulfilling and and warms me up from the inside out.

I’m writing this post 5 days before Christmas so I’m in a Christmas frame of mind. I think I might even make this for Christmas breakfast this year! So whether you’re a kid from 1 to 92, this breakfast recipe is for you! It might make you feel like you are 92, but you’ll also melt for it’s warm and simple goodness. And some things are worth melting for! Thanks, Olaf, for that one!

Don’t just limit yourself to breakfast either! This recipe makes a great lunch or quick and simple dinner!

What is Cornmeal Mush?

Picture the porridge from Goldilocks and the three bears, and that is cornmeal mush! At least that’s what I always picture. Cornmeal mush is a Southern meal that combines cornmeal with water or milk. It simmers together on the stove until it is creamy and delicious. If you are familiar with Cream of Wheat, it is similar to that in consistency, but it uses corn instead of wheat.

Ingredients for Cornmeal Mush

You only need 3 ingredients for this home cooked comfort, and it’s great for breakfast, lunch or dinner. Here is all you need:
- Milk – you can use any type of milk (whole, 2%, 1%, fat free) or you can even use water if you prefer, but milk is my favorite
- Cornmeal –
- Salt – adds flavor
- Toppings – feel free to make this dish your own with the toppings, see suggestions below.
The measurements for each ingredients can be found in the recipe card below. The recipe can also be saved or printed there.

How to Make Cornmeal Mush

It’s a very simple process that begins bringing some of the milk to a boil. Be careful to not let it burn. In a separate bowl, you combine more milk with the cornmeal and salt until it is smooth. Then you pour the milk and cornmeal mixture into the boiling milk whisking constantly. Turn the heat down to the low and stir everything together until the mush thickens.

Toppings for Cornmeal Mush

Serve the cornmeal mush with a drizzle of cream, honey, or maple syrup. You could add berries or chopped nuts or bananas. You can really add whatever toppings you love.

Is Cornmeal Mush the Same as Grits?

Grits is a type of cornmeal mush but the grind on the cornmeal is a little more coarse. Grits are often served savory with cheese and salt and pepper. Although grits can be served sweet on occasion.

Is Cornmeal Mush Gluten Free?

Cornmeal on its own is gluten free so as long as everything add to it or on top of it is gluten free, then you are good to go! This recipe is gluten free.

Storing, Reheating and Freezing Cornmeal

Cornmeal mush will keep in the refrigerator for quite some time. I’ve stretched it for more than a week and it has still be perfect! Store it in an airtight container.

I just reheat individual servings in the microwave. If you have a lot of leftovers and are feeding a crowd, warm it up on the stove over medium heat until warmed through. You might need to add a little extra milk to keep it from drying out.

I wouldn’t recommend freezing it. With the dairy in it, I don’t think it would thaw well, and cornmeal tends to release a little bit of water over time causing separation.

Move over Goldilocks, this porridge is all mine! Cornmeal mush is creamy, comforting and just about the easiest breakfast recipe you could ever make! And don’t you just need a warm breakfast every now and then?! This is my favorite!

How to Make Cornmeal Mush Video

More Warm and Comforting Breakfast Recipes
Servings: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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Heat 3 cups of milk until boiling.

Meanwhile, mix the 1 cup remaining milk with the cornmeal and salt in a bowl until smooth. While stirring the milk, gently pour the cornmeal mixture into the boiling milk.

Turn to low and stir until cooked to desired thickness.

Serve with a little cream, honey, maple syrup or whatever you love!

Calories: 299kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 385mgPotassium: 494mgFiber: 4gSugar: 12gVitamin A: 395IUCalcium: 303mgIron: 1mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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December 13, 2023