With food prices continuing to climb, many of us (myself included!) are asking – is buying organic really worth it? And if so, which foods actually make a difference to our health? I’m a nutrition, health and wellness coach, but even I like a little clarification sometimes. To help assess what the difference actually is between organic and non-organic food, along with the ones worth paying for, I spoke to a doctor for a practical, evidence-based verdict. Thankfully, supporting your health doesn’t require doubling your food shopping bill on exclusively organic foods; these are the ones to prioritise paying more for – even when your budget is tight.
What are organic foods?
From meat to fruits and vegetables, there are lots of organic foods available in the supermarket, but there are some misconceptions about what the term organic actually means, according to Dr Daniel Atkinson, Clinical Lead at Treated.
“A common misunderstanding is that organic foods are pesticide-free, but this isn’t necessarily true. Organic foods may contain pesticides, but the amounts are often smaller or naturally derived. For nutritional value, organic foods generally have a higher content than non-organic foods, but this doesn’t mean that non-organic foods don’t have nutritional value,” he says.
“It’s also important to look at the organic label on food products. According to the U.S. Department of Agriculture, “‘100% organic’ refers to a fully organic product, but if it simply says ‘Organic’, that typically means 95% of the ingredients are organic.”
It can be hard to know which products are worth buying organic
Organic foods can cost considerably more than their non-organic counterparts, so for many of us, it is unrealistic to consider upgrading all of our fresh produce. However, there are some that are particularly worth swapping, according to Dr Atkinson.
“It’s good to buy organic fruits and vegetables where you’ll eat the skin, such as strawberries, peaches, spinach, or apples. This is because pesticides can remain on the outer skin even after cleaning it,” he recommends. “From this perspective, foods with a thick non-edible skin, such as bananas, avocados, or oranges, might be less worthwhile buying organic, as they already have a natural protective outer layer.”
Strawberries are one of the fruits that it is worth buying organic
The doctor adds: “Animal products, like eggs, meat, and fish, might also be worth buying organically. This is because synthetic growth hormones, antibiotics, and certain feed additives are often used during farming, which might affect their nutritional value. Additionally, people who are more concerned with the welfare of livestock might gravitate towards organic animal products that are more ethically and sustainably produced.
“Another significant factor is that organic foods tend to be more expensive. ‘Regular’ foods are still regulated and have to meet certain standards before they’re made available for sale.”
The Dirty Dozen
One way to consider what foods you should prioritise buying organic is to look at the Dirty Dozen list, published by PAN UK. This list features fruits and vegetables most likely to contain residues of two or more pesticides, which may have an impact on health. See the most recent list below, along with the percentage of samples tested which were found to have multiple pesticide residues.
Peaches and Nectarines – 85%
Grapes – 84%
Strawberries – 83%
Cherries – 81%
Spinach – 73%
Apples – 72%
Brussels Sprouts – 50%
Cucumber – 47%
Tomato – 46%
Apricots – 43%
Lettuce – 39%
Beans with pods – 38%
The Clean Fifteen
If you’re on the hunt for the foods with the lowest amounts of pesticide residues, the Environmental Working Group (EWG) has published the Clean Fifteen:
After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
I’ve worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!
After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
Place 2 cups granulated sugar, 1 (15-ounce) can pumpkin purée, 1/2 cup vegetable or canola oil, and 3 large eggs in a large bowl and whisk until smooth and combined. Add 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine. Add 2 1/4 cups all-purpose flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with 1/4 cup roasted pumpkin seeds, then gently press them into the batter to ensure they stick.
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This Dubai Chocolate-inspired mousse is for a luxurious, texture-packed twist on classic chocolate mousse. It layers silky, rich chocolate with a crunchy kataifi-pistachio mixture for a deeply satisfying contrast of flavors and textures. The kataifi mixture alone — buttery, crunchy, and salty-sweet— is reason enough to give it a go.
The easy chocolate mousse is foolproof; it leans on chocolate chips (or chopped chocolate) and whipped cream for a silky, stable base. It’s an elegant make-ahead dessert for dinner parties, or a cozy treat to savor alone. Want to mix things up? Try swapping in fudgy halva for the pistachio cream, or topping with rose petals and toasted sesame seeds for a showier finish.
Key Ingredients in Dubai Chocolate Mousse
How to Make Dubai Chocolate Mousse
For more assertive chocolate flavor, use bittersweet chocolate instead.
Tips from Our Recipe Tester
My entire family liked this recipe. It was our first experience tasting Dubai chocolate, and this composed dessert version of the viral social media sensation did not disappoint. The kataifi mixture added a crispy, buttery, nutty foil to the rich and creamy chocolate mousse. The mousse itself had a rich, deeply chocolaty flavor. After chilling for 1 hour, the mousse was light and creamy and just set, and the kataifi mixture was very crispy-crunchy. After chilling overnight, the mousse had turned noticeably firmer, and the kataifi mixture was still crunchy. —Sandra, September 2025
After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips.
This Fig and Blue Cheese Tart is simple, elegant and flavorful. Puff pastry is topped with fresh figs, sprinkled with blue cheese, fresh rosemary and drizzled with honey before baking. Serve drizzled with balsamic glaze and a sprinkle of coarse flaky salt. Yields 9 servings.
Some ingredients are just so perfect together.
Like in this fig and blue cheese tart! Puff pastry is the foundation to this appetizer and it’s buttery, flaky and melt in your mouth texture collaborates well with juicy figs, funky blue cheese, the herbaceous pop of fresh rosemary, sweet honey and rich, sweet and tangy balsamic glaze.
Truthfully, this could be an appetizer, stunning. brunch option or meatless main served alongside a peppery arugula salad perhaps. Either way, it’s impressive, delicious and most importantly, easy!
Prepare to fall in love!
To Make This Fig and Blue Cheese Tart You Will Need:
puff pastry – I used store-bought but I’ve been testing a from scratch recipe.
flour – Used for lightly dusting a clean work surface.
olive oil – For brushing edges of pastry.
fresh figs – Use any figs you like.
kosher salt – Enhances the flavors of this tar.
honey – Lends a touch of sweetness.
blue cheese – I use a wedge of dansk (Danish) blue cheese and crumble it myself.
rosemary (fresh) – Adds a pine-like or woodsy flavor.
coarse flaky salt – Lends pops of additional flavor and crunchy texture.
freshly ground black pepper – This adds distinct bite and flavor.
Preheat your oven to 400°F (or 200°C).
Set your puff pastry out to thaw for 25 to 30 minutes. Then on a lightly floured surface roll the puff pastry out to 14 inches long by 12 inches wide and 1/4-inch thick – or there about.
Transfer the rolled out dough to a parchment lined rimmed baking sheet. Fold the edges of the dough to create a dam.
Brush the edge with olive oil.
Trim off the stems for 1 pound fresh figs and cut in half.
Arrange the figs, cut-side facing up on the dough and sprinkle with kosher salt.
Drizzle with honey and sprinkle with 1/3 cup crumbled blue cheese and roughly 2 tablespoons rosemary that has been stripped from the stem.
Bake on the middle rack of your preheated oven until crispy – about 18 to 20 minutes, OR until golden brown.
Let cool 10 minutes before drizzling with balsamic glaze and sprinkle with coarse flaky salt, like Maldon and freshly ground black pepper. You can also add a little more fresh rosemary if desired.
Enjoy! And if you give this Fig and Blue Cheese Tart recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 9servings
Fig and Blue Cheese Tart
This Fig and Blue Cheese Tart is simple, elegant and flavorful. Puff pastry is topped with fresh figs, sprinkled with blue cheese, fresh rosemary and drizzled with honey before baking. Serve drizzled with balsamic glaze and a sprinkle of coarse flaky salt.
Prep Time: 15 minutesmins
Cook Time: 20 minutesmins
Cool Time: 10 hourshrs
Total Time: 10 hourshrs35 minutesmins
1sheetpuff pastry, set out to thaw 25 to 30 minutes
1poundfresh figs, stems trimmed and discarded, figs cut in half vertically
Preheat your oven to 400°F (or 200°C).Set your puff pastry out to thaw for 25 to 30 minutes. Then on a lightly floured surface roll the puff pastry out to 14 inches long by 12 inches wide and 1/4-inch thick – or there about.
Transfer the rolled out dough to a parchment lined rimmed baking sheet. Fold the edges to create a dam. Then brush the edge with olive oil.
Arrange the figs, cut-side facing up on the dough and sprinkle with kosher salt. Drizzle with honey and sprinkle with 1/3 cup crumbled blue cheese and roughly 2 tablespoons rosemary that has been stripped from the stem.
Bake on the middle rack of your preheated oven until crispy – about 18 minutes. OR until golden brown. Once baked, let cool 10 minutes before drizzling with balsamic glaze and sprinkle with coarse flaky salt (like Maldon) and freshly ground black pepper.Extra fresh rosemary leaves can be added if desired.
Slice into 9 pieces and serve.
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.
This Roasted Honey Balsamic Fall Medley is an incredible meatless main dish recipe. In the medley; butternut squash, brussels sprouts, carrots, broccoli florets and purple grapes are roasted before being tossed in honey and balsamic vinegar and served on top of creamy goat cheese polenta. Yields 4 servings.
This recipe sort of came out of nowhere.
What started as a clean-out-the-fridge recipe, turned into what I can only describe as a delicious rainbow in a bowl.
So, where should I begin? Should I start with the roasted medley of veggies and grapes thats tossed with honey and balsamic vinegar? Or should I mention the goat cheese polenta is ridiculously creamy and soul warming? Maybe I should state the fact that these things together are a match made in food heaven and therefore my newest favorite combo.
Because that’s exactly what this Roasted Honey Balsamic Fall Medley is. Heavenly.
To Make The Roasted Honey Balsamic Fall Medley You Will Need:
butternut squash
brussels sprouts
carrots
red onion
broccoli florets
red grapes
olive oil
salt
pepper
reduced balsamic vinegar (glaze)
honey
For the goat cheese polenta you will need:
whole milk
low-sodium vegetable broth
polenta
kosher salt
goat cheese
Preheat your oven to 400℉ (or 200℃).
To start, in a large mixing bowl, combine 1 pound diced butternut squash, 10 ounces brussels sprouts, 2 large carrots, 1 medium red onion, 1 cup broccoli florets with 2 tablespoons of olive oil and a few pinches of kosher salt and freshly ground black pepper.
Spread the veggies out evenly onto a large, rimmed metal baking sheet and slide into your preheated oven for 20 minutes. Rotate the pan halfway during roasting, because you want to ensure even cooking.
Then, after the 20 minutes, remove the pan and increase the heat to 425°. Spray the grapes with olive oil spray, make room on the sheet pan and add the grapes. Continue roasting for 10 to 15 more minutes.
Meanwhile, in a deep-sided skillet, bring 2 cups of milk with 1 cup of broth to a boil, whisking often.
Next, whisk in 1 cup polenta and 3/4 teaspoon kosher salt. Continue to whisk constantly until the polenta starts to swell and absorb the liquids.
Continue whisking while adding in 4 ounces goat cheese, stirring until creamy and smooth. Keep warm over low heat, stirring every so often.
Next, remove the grapes from the pan and then add all the vegetables into the same bowl from earlier. Drizzle 2 tablespoon balsamic vinegar and 1 tablespoon honey over top, tossing to combine.
Lastly, serve the roasted honey balsamic fall medley over goat cheese polenta.
Finish this off with micro greens, more black pepper and balsamic glaze. Now you can finally take a bite and experience what is love at first bite.
Enjoy! And if you give this Roasted Honey Balsamic Fall Medley recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Roasted Honey Balsamic Fall Medley over Goat Cheese Polenta
A roasted medley of butternut squash, Brussels sprouts, carrots, broccoli florets and purple grapes are tossed in honey and balsamic vinegar and sit on top of creamy goat cheese polenta. A super delicious meatless dish.
Prep Time: 5 minutesmins
Cook Time: 35 minutesmins
Total Time: 40 minutesmins
FOR THE MEDLEY:
1pounddiced butternut squash, about 1-inch pieces
9ouncesbrussels sprouts, trimmed and halved
2largecarrots, rolled cut or roughly chopped
1mediumred onion, chopped
1cupbroccoli florets
3tablespoonsolive oil
kosher salt
freshly ground black pepper
2small bunchesred grapes, enough for 4 small clusters
2tablespoonreduced balsamic vinegar, or balsamic glaze
1tablespoonhoney
FOR THE GOAT CHEESE POLENTA:
2cupswhole milk
1cuplow-sodium vegetable broth, or low-sodium chicken broth
1cuppolenta
3/4teaspoonkosher salt
4ounces goat cheese log, not pre-crumbled
FOR SERVING:
micro greens or chopped parsley
Preheat your oven to 400℉ (or 200℃).
In a large bowl add the diced butternut squash, Brussels sprout halves, chopped carrots, onion and broccoli with 2 tablespoons olive oil and a couple pinches of kosher salt and black pepper.
Spread the veggies out evenly onto a large, rimmed metal baking sheet and slide into your preheated oven for 20 minutes. Rotate the pan halfway during roasting, because you want to ensure even cooking.
Meanwhile, spray grapes with olive oil spray. Once the vegetables have roasted, make room on the sheet pan for the grapes. Continue to roast for and additional 10 to 15 minutes or until the grapes start to burst.
Remove the medley to the same bowl from earlier and toss with balsamic vinegar and honey.
While the grapes are roasting with the vegetables, make the goat cheese polenta.
Start by heating 2 cups of whole milk with 1 cup low-sodium vegetable broth to a boil, stirring often. Continue to stir while pouring in the coarse grits and 3/4 teaspoon kosher salt.
Once the grits start to swell and absorb the liquids, stir in the goat cheese. Once the grits have absorbed all of the liquids and are creamy, divide among bowls and top with the roasted medley, micro greens and more black pepper to taste.
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.
This recipe was originally posted on November 12, 2018 and has been updated with clear and concise instructions, new photography and helpful information.
Roasted Garlic Whipped Butternut Squash is easy and incredibly flavorful. Roasted garlic and tender butternut squash are whipped with butter for an incredible yet simple fall side dish. Yields about 2½ cups and will serve 5 (1/2-cup) servings.
Sometimes the best recipes consist of very few ingredients.
And those recipes are usually my favorite. In this whipped roasted garlic butternut squash recipe, a quartered butternut squash is roasted alongside a whole head of garlic. Once cooled a bit, both are thrown together in a food processor with butter and pureed until smooth.
The end result is velvety smooth whipped butternut squash that’s not only easy but both addictively delicious and flavorful.
To Make Roasted Garlic Whipped Butternut Squash You Will Need:
butternut squash – You will need a 2-1/2 pound squash for this recipe.
garlic – Try to use a large, firm head of garlic without any blemishes or missing cloves.
olive oil – Aids in softening. the squash and garlic while roasting.
kosher salt – Enhances flavors and also helps to soften while roasting.
unsalted butter – Lends richness and flavor.
freshly ground black pepper – Adds distinct bite and flavor.
Preheat your oven to 375° (or 190℃).
Quarter a 2 to 2½ pound butternut squash. Place it on a rimmed baking sheet, drizzle or brush with olive oil and season with a pinch of kosher salt.
Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt, and if you want, some freshly ground black pepper.
Fold up the edges, crimping tightly to form a pouch or purse and place it on the pan with the squash. Roast for 55 minutes, remove the garlic pouch and continue to roast the squash for an additional 25 to 30 minutes, or until very tender.
Once the garlic is cool and safe enough to handle unwrap.
Meanwhile allow the squash to cool until safe to handle.
To the bowl of your food processor, fitted with the blade attachment, use a spoon to scoop out the flesh of the squash and add it in along with 4 tablespoons unsalted butter, all of the roasted garlic, and 1/2 teaspoon salt and some freshly ground black pepper to taste.
Secure the blade and process until smooth. Taste and add more salt and pepper as needed.
What Can I serve With Roasted Garlic Whipped Butternut Squash?
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 5servings
Roasted Garlic Whipped Butternut Squash
Roasted Garlic Whipped Butternut Squash is easy and incredibly flavorful. Roasted garlic and tender butternut squash are whipped with butter for an incredible yet simple fall side dish.
Prep Time: 20 minutesmins
Cook Time: 1 hourhr20 minutesmins
Total Time: 1 hourhr40 minutesmins
2 to 2½poundsbutternut squash, quartered
1tablespoonolive oil
kosher salt
1largehead of garlic, top 1/3 cut off
4tablespoonsunsalted butter
1/4teaspoonfreshly ground black pepper
Preheat your oven to 375° (or 190℃).
Quarter your butternut squash. Place it on a rimmed baking sheet, drizzle or brush with a little of olive oil and season with a pinch of kosher salt.
Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with remaining olive oil and season with a pinch of salt, and if you want, some freshly ground black pepper. Fold up the edges, crimping tightly to form a pouch or purse and place it on the pan with the squash.
Roast for 55 minutes, remove the garlic pouch and allow the garlic to cool. Meanwhile continue to roast the squash for an additional 25 to 30 minutes, or until very tender. Once roasted, allow it to cool until safe to handlle.
To the bowl of your food processor, fitted with the blade attachment, use a spoon to scoop out the flesh of the squash and add it in along with the unsalted butter, all of the roasted garlic (you can squeeze it in or pluck out with the tines of a fork), and season with 1/2 teaspoon salt and some freshly ground black pepper to taste.
Secure the lid and process until very smooth. Taste and add more salt and pepper as needed.
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.
This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!
Why We Love Sizzling Oil Feta Dip with Crostini
As you know, our Sizzling Oil Appetizer and our Sizzling Oil Spaghetti have gone crazy online and for good reason. I honestly think that when something sounds, smells and looks appetizing it literally ends up more appetizing.
We are all obsessed with the show stopping moment that the sizzling, popping hot oil is poured out over the noodles. So what else could we make for that moment? A feta dip of course! Just wait until you serve this Herby Feta Appetizer!
Ingredients for Sizzling Oil Feta
Olive Oil: Helps cook the garlic and acts as the “sauce” for the feta.
Garlic: Use fresh garlic so it ends up a little toasted.
Fresh Herbs: Parsley, Oregano (or Marjoram), Rosemary and Basil
Red Pepper Flakes: Adds flavor and a little heat.
Kosher Salt: Adds flavor.
Balsamic Glaze: Adds acidity and a little sweetness as a cooked down syrup. (TIP: Balsamic Vinegar works fine too)
Feta: Make sure you buy the block, even if you choose to break it up ahead of time for easier dipping.
Crostini: The perfect vessel for carrying cheese straight to mouth
How to Make Sizzling Oil Feta Dip
Mix: Place all the herbs, garlic and spices in a shallow bowl and mix to combine. Or add the garlic to the oil for a toasted garlic flavor. Spread over the feta.
Heat: Add the oil to a small saucepan and heat over medium heat. When the oil is shimmering, add the garlic and let it toast.
PRO TIP: Pay close attention to the garlic because it will brown quickly and you don’t want it to burn.
Pour: Pour the hot oil and garlic over the top of the herbs mixture and feta. Drizzle with some balsamic vinegar and sprinkle with salt.
Eat: Dig in!
FAQ
Can I use dry herbs instead of fresh?
You can use fresh or dried herbs or even spices. During the summer when fresh herbs are readily available and at their peak, use those because they have more flavor. To use dried, half the amount for each herb.
Could I add olives?
Absolutely! I would chop them up for easier scooping with the feta.
My Crostini Breaks when Dipping
Try breaking up the feta a bit before pouring the oil over it. Just know that breaking it up first will make leftovers break down more quickly.
How to Store Sizzling Oil Feta
Store in an airtight container in the fridge.
Watch How This Greek Feta Dip is Made…
More Craveable Dip Recipes:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Description
This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!
3 teaspoons Fresh Parsley, 3 teaspoons Fresh Oregano, 1 ½ teaspoon Fresh Rosemary, 4 teaspoons Fresh Basil, 2 teaspoon Red Pepper Flakes, 2 teaspoon Kosher Salt
In a very small saucepan (I use my butter warmer) heat the oil over medium heat. Add the garlic once shimmering. Watch it so closely as garlic browns quickly.
⅔ Cup Olive Oil, 8 Cloves Garlic
Pour the hot oil and garlic over the top of the herbs and spices and stir thoroughly. Drizzle in some balsamic vinegar and sprinkle salt on top.
Balsamic Glaze, 2 teaspoon Kosher Salt
Place the block of feta on a serving tray. Pour the hot oil over the feta and sprinkle with Parmesan cheese and dig in immediately.
1-2 Tablespoons Parmesan, Feta Cheese
Fresh Garlic
Place all herbs, garlic and spices in a shallow bowl.
Heat the oil over medium heat until shimmering. Quickly pour the hot oil over the herbs, and wait a second then add a drizzle of balsamic vinegar. Top with salt.
⅔ Cup Olive Oil, 2 teaspoon Kosher Salt, Balsamic Glaze
Place the block of feta on a plate. Pour the hot oil over the top and sprinkle with Parmesan cheese and serve immediately.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
My mom’s mom, Nonna Adriana, used to make us this dish all the time. She was a master of letting nothing go to waste and taught me just how tasty a piece of stale bread could be as a snack when drizzled with good olive oil and a pinch of salt—or when stuffed into eggplant with capers and olives, like I do here.
These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form! They’re also incredibly easy to make, with simple ingredients you probably already have on hand. Plus, these pancakes are egg-free, dairy-free, and totally vegan-friendly, so they’re perfect for anyone with food allergies or dietary preferences. And if you love meal prepping, you’re in luck! They freeze beautifully, so you can whip up a batch now and enjoy them whenever you need a warm, comforting breakfast in minutes. Give them a try—you’ll fall in love with these cozy pumpkin pancakes!
Oriana’s Thoughts On The Recipe
If there’s a cozy, autumn-inspired breakfast that just fills the kitchen with all the warm spices we love, it’s these Easy Pumpkin Pancakes. I adore how these pancakes combine the comforting flavors of pumpkin and spices into every soft, fluffy bite! They’re perfect for those crisp fall mornings when you want to start the day with something heartwarming and delicious.
These Easy Pumpkin Pancakes are super simple to whip up and totally free of eggs and dairy. My kids love these pancakes as much as I do, and they work great for friends or family members with food allergies, too. With a few pantry ingredients and a can of pumpkin puree, you’re set for a delightful stack that everyone can enjoy.
And here’s a little secret: these pancakes are freezer-friendly! I love making a big batch on weekends so we can have a quick, tasty breakfast ready in minutes all week long. Trust me, you’ll want to save some for later because once you taste that soft, fluffy texture and rich pumpkin spice flavor, one serving is never enough!
What I Love About This Recipe
Easy, Foolproof Recipe: No need to stress over fancy techniques or hard-to-find ingredients. This recipe is super simple, and with just a few basic steps, you’ll have a stack of perfect pumpkin pancakes!
Allergen-Friendly: These pancakes are completely egg-free, dairy-free, and vegan, making them ideal for anyone with food allergies. They’re deliciously inclusive for everyone around the table!
Simple Ingredients: Everything you need is likely already in your pantry or fridge.
Bursting with Pumpkin Spice Magic: The flavor of these pancakes truly falls in every bite.
Perfectly Thick & Fluffy: Each pancake is thick, soft, and fluffy, holding up beautifully under a drizzle of syrup or a dollop of vegan butter. The texture is just right – moist without being heavy and fluffy without crumbling.
Freezer-Friendly for Easy Mornings: I love making extra and freezing them for easy breakfasts during the week. They reheat beautifully and taste just as delicious, so a cozy breakfast is only minutes away.
Potential Recipe Challenges & Pro Tips
Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky. Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.
Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart! Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.
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).
All-Purpose Flour: The base that gives the pancakes structure. Note: For a gluten-free option, try a 1:1 gluten-free flour blend.
Baking Powder & Baking Soda: These leavening agents help the pancakes rise, giving that fluffy texture.
Salt: Just a pinch brings out the flavors.
Pumpkin Pie Spice: The essence of these pancakes! This blend of cinnamon, nutmeg, ginger, and cloves gives that cozy, spiced pumpkin flavor.
Brown Sugar: Adds a touch of sweetness and a bit of depth with its molasses flavor.
Milk (Dairy or Non-Dairy): Any milk works, but I love oat milk for a creamy, dairy-free option.
Apple Cider Vinegar: Mixed with milk, it creates a homemade “buttermilk” that adds extra fluffiness.
Pure Pumpkin Puree: This provides flavor, color, and moisture. Note: Make sure it’s pure pumpkin, not pumpkin pie filling.
Butter (Dairy or Non-Dairy): Adds richness. Melt it before adding to the batter for easier mixing.
Vanilla Extract: Rounds out the flavors with a hint of sweetness.
Food Allergy Swaps
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.
Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.
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 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.
Step 2 – Combine Wet Ingredients
Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.
Step 3 – Mix Dry And Wet Ingredients
Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Step 4 – Cook The Pancakes
Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Serve pancakes immediately with butter and pure maple syrup.
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Variations & Additions
Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.
Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.
Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.
Serving Suggestions
Top these pumpkin pancakes with a pat of vegan butter and a drizzle of pure maple syrup. For a fun treat, you can also add a sprinkle of cinnamon sugar or a dollop of coconut whipped cream!
Storing and Freezing Instructions
Storing: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 3 months. To reheat, wrap frozen pancakes in a damp paper towel and microwave until heated through, about 45 – 60 seconds, for a quick breakfast!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it because pumpkin pie filling is pre-sweetened and spiced, which could alter the texture and flavor of the pancakes.
What type of plant-based milk works best?
Almond or oat milk gives the best creamy texture, but any plant-based milk will do. Just make sure it’s unsweetened if you prefer a more neutral taste.
Can I make the batter ahead of time?
I don’t recommend it, as the leavening agents lose their effectiveness over time, which can result in flat, dense pancakes. For the best, fluffiest pancakes, make the batter right before cooking—it’s quick and easy, so it won’t take much time!
These Easy Pumpkin Pancakes are thick, fluffy, and packed with warm spices! They’re quick to make with everyday ingredients, and they’re egg-free, dairy-free, and vegan-friendly, perfect for those with food allergies or dietary needs. Plus, they freeze well, making them an ideal prep-ahead breakfast for cozy fall mornings.
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 6pancakes
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.
Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.
Mix dry and wet ingredients until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Serve pancakes immediately with butter and pure maple syrup.
Pumpkin Pie Spice Blend: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can use: Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon. Check out my Homemade Pumpkin Pie Spice Blend recipe. Storing: Store any leftovers in an airtight container in the fridge for up to 5 days. Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 3 months. To reheat, wrap frozen pancakes in a damp paper towel and microwave until heated through, about 45 – 60 seconds, for a quick breakfast! Food Allergy Swaps:
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.
Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.
Potential Recipe Challenges & Pro Tips:
Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky.
Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.
Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart!
Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.
Extra Recipe Tips For Success:
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Variations & Additions:
Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.
Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.
Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.
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.
This Roasted Garlic Tomato Basil Soup is so simple and delicious! A duo of roasted tomatoes and both roasted and fresh garlic are blended with sautéed onions, san marzano tomatoes, broth and fresh basil for a soul-warming and comforting homemade tomato soup. Yields approximately 11 cups and will serve 6 to 8.
Growing up I’ve never been a fan of canned tomato soup.
In fact, I actually didn’t start liking tomato soup until years ago when I began making it myself. Go figure.
It has been on and off soup season here in Michigan. So far, our fall weather has been incredible. We’ve had so much sunshine, mild/warm temps peppered with some crisp cool days and evenings. Most years, my basil plants last until mid to late September. However this year, it lasted through most of October – which has been such a blessing. I quite literally just pulled my basil plants from my herb garden this past weekend. But before doing so, I made this incredible soup.
Roasted roma and compari tomatoes, both roasted and sautéed garlic and lots of fresh basil blended together in a simple soul-warming soup. Perfect for dipping with crusty bread or a grilled cheese sandwich.
To Make this Roasted Garlic Tomato Soup You Will Need:
tomatoes – I like to use 2 pounds Roma and 1 pound compari tomatoes.
olive oil – Use an olive oil safe for high temperature cooking.
kosher salt – Enhances the flavors in this recipe.
head of garlic – Choose a large head of garlic without any blemishes.
butter – Lends fat and flavor.
yellow onion – Adds a sweet and subtle onion flavor to the soup.
garlic cloves – Adds distinct punchy flavor.
thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
low-sodium chicken broth – Homemade or good quality store-bought. Vegetable broth may also be used.
san marzano tomatoes – Adds robust tomato flavor.
basil – For bright herbaceous flavor.
red pepper flakes – Lends some spicy heat. (optional)
for serving:
heavy cream
freshly grated parmesan cheese
red pepper flakes
fresh basil
freshly ground black pepper
Roast the Tomatoes and Garlic:
Preheat your oven to 400°F (or 200°C).
Line a rimmed metal baking sheet with parchment or foil for easy clean up. Drizzle a little oil and place 2 pounds halved roma and 1 pound compari tomatoes cut-side down on to the prepared pan. Drizzle with more oil and season with kosher salt.
Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt. Fold up the edges, crimping tightly to form a pouch or purse and place on the pan with the tomatoes.
Roast in your preheated oven for 40 to 50 minutes.
Build The Soup:
Meanwhile, add 1 tablespoon unsalted butter and 1 tablespoon olive oil to a large 6 to 7-quart dutch oven and heat over medium to medium-low heat.
Add 1 large diced yellow onion and 6 cloves minced fresh garlic.
Stir and cook for 6 to 8 minutes or until the onions are soft and translucent. Add in 1 teaspoon chopped fresh thyme leaves, stir and cook 1 to 2 minutes.
Next add in the roasted tomatoes and any juices that accumulated in the pan.
Pour in 1 quart (4 cups) low-sodium chicken or vegetable broth, 1 (28 ounce) can whole san Marzano tomatoes and 1 ounce fresh basil. Squeeze in the roasted garlic (once safe to handle) and add 1/2 teaspoon red pepper flakes – if using.
Stir, cover and bring to a simmer and reduce to low and simmer for 45 minutes.
Smells so incredible!
Using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.
Taste and season with kosher salt and freshly ground black pepper to your preference.
Serve The Soup:
Serve with a drizzle of heavy cream, freshly grated parmesan, ground black pepper, torn basil leaees and for extra heat, add more red pepper flakes.
How To Sore Tomato Soup:
Allow the soup to cool completely before storing in an air-tight, non-reactive container or containers (like ceramic, glass, plastic, stainless steel).
How Long Will Tomato Soup Last?
If stored properly, this soup will last up to 7 days.
Can Tomato Soup Be Frozen?
Yes! Allow the soup to cool completely and store in non-reactive freezer safe container for up to 6 months. Thaw and then reheat low and slowly on the stovetop.
Enjoy! And if you give this Roasted Garlic Tomato Basil Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Roasted Garlic Tomato Basil Soup
This Roasted Garlic Tomato Basil Soup is so simple and delicious! A duo of roasted tomatoes and both roasted and fresh garlic are blended with sautéed onions, san marzano tomatoes, broth and fresh basil for a soul-warming and comforting homemade tomato soup.Yields approximately 11 cups and will serve 6 to 8.
1 to 2ouncesfresh basil leaves, plus more for serving
1/2teaspoonred pepper flakes, plus more for serving (optional)
freshly ground black pepper, to taste
FOR SERVING:
6tablespoonsheavy cream
6tablespoonsparmesan cheese, freshly grated
Preheat your oven to 400°F (or 200°C).Line a rimmed metal baking sheet with foil for easy clean up. Drizzle a little oil and place the tomatoes cut-side down on to the prepared pan. Drizzle with more oil and season with kosher salt.
Cut off the top third of a whole head of garlic and place on a separate piece of foil. Drizzle with olive oil and season with a pinch of salt. Fold up the edges, crimping tightly to form a pouch or purse and place on the pan with the tomatoes. Roast in your preheated oven for 40 to 50 minutes.
Add butter and olive oil to a large 6 to 7-quart dutch oven and heat over medium to medium-low heat. Add the onion and garlic. Stir and cook for 6 to 8 minutes or until the onions are soft and translucent. Add in the thyme, stir and cook 1 to 2 minutes.
Next add in the roasted tomatoes and any juices that accumulated in the pan. Pour in the chicken or vegetable broth and add in the san Marzano tomatoes and fresh basil. Squeeze in the roasted garlic and add red pepper flakes – if using. Stir, cover and bring to a simmer and reduce to low and simmer for 45 minutes.
Using an immersion blender, puree soup until smooth.Alternatively, transfer soup to a blender, remove the plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth. Then add back to the pot to keep warm.
Taste and season with kosher salt and freshly ground black pepper to your preference. Serve with a drizzle of heavy cream, freshly grated parmesan, fresh torn basil and freshly ground black pepper. For extra heat, add more red pepper flakes.
See blog post for storage and freezing instructions.
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.
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