This classic waffle recipe results in crispy-edged, perfectly golden waffles with fluffy interiors and those classic divots that fill with butter and syrup and result in breakfast nirvana.

There are a couple of tricks to getting the perfect crispy homemade waffles, and I’m going to share everything you need to know to make delicious, easy waffles from scratch. Let’s get our breakfast on!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Waffles
• Homemade Waffle Recipe Ingredients
• Adaptation/Variation
• How to Make Waffles
• Tips for Success
• More Waffle Recipes
• More Waffle Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I have a handful of waffle recipes on Kitchen Treaty, like these impossibly light and crisp vegan waffles, almond butter waffles, and pumpkin waffles. But the waffle recipe that we actually make most often? These classic homemade waffles!

This waffle recipe is THE waffle recipe around our house. Yes, it’s a little fussy because it involves whipping the egg whites until fluffy, but trust me … it’s worth it. That’s tip #1: You’ve got to whip the egg whites. I purposely skip that step in my pancake recipes because I find they get fluffy enough with the baking powder/baking soda, but for the waffles, I think it’s really necessary.

These waffles make the perfect weekend morning breakfast. Along with fluffy buttermilk pancakes or banana pancakes, it’s our fave on Saturday and Sunday

Why You’ll Love These Waffles

• No surprises – These homemade waffles are EXACTLY what you’re expecting when you’re looking to make classic waffles.
• Crispy golden deliciousness – They cook up perfectly golden, a little fluffy inside, crispy on the edges. Waffle perfection.
• Freezer friendly – Because we’re a family of three, we can’t eat an entire batch of these waffles. That’s a good problem to have! Because they freeze perfectly. Then it’s just a matter of pulling them out of the freezer and popping them in the toaster for quick and easy breakfasts later on.

Homemade Waffle Recipe Ingredients

• Butter – I like to use unsalted butter so I can better control the amount of salt in recipes. You’ll want to melt it and let it cool a bit.
• Flour – I prefer to use all-purpose flour for a nice light waffle. Swapping in some whole wheat flour works well though, though I wouldn’t swap more than half.
• Baking powder
• Salt – I like to use fine-grain sea salt or table salt as opposed to kosher salt (the grains are too big in kosher in my opinion)
• Sugar – Granulated sugar helps these homemade waffles get nice and caramelized-golden-brown, plus a bit of sweetness is needed in a good waffle recipe, in my opinion!
• Milk – Whole or 2% dairy milk work great, though I often will use unsweetened oat milk.
• Eggs – You’ll want four total, and you’ll be separating them.
• Vanilla – A must for flavor!
• Syrup, butter, berries, peanut butter, and whatever else you want for topping. Yum!

Adaptation/Variation

• Dairy-free waffles: Use vegan butter and plant-based milk. Or, if you want completely vegan waffles, I highly recommend this light and crispy vegan waffle recipe – they’re SO good and easy!

How to Make Waffles

Click here to jump down to the full, printable recipe

1. First, melt the butter so that it has a chance to cool a bit. Then preheat your waffle iron so it’s nice and hot when your batter is ready.
2. In a large bowl, mix together the dry ingredients – flour, banking powder, salt, and sugar.
3. Set up two medium bowls. In one, mix together the milk, 2 egg yolks (whites go into the second bowl!), and vanilla. Drizzle in the butter and whisk until blended. Crack two more egg whites into the second bowl and discard the yolks (or save them for some other eggy goodness later on).
4. Whip the egg whites until they form peaks.
5. Mix the wet ingredients into the dry ingredients, then fold in the egg whites.
6. Spray your waffle iron with some non-stick cooking spray or brush with melted butter if needed, then cook your waffles. My waffle iron takes about 1/3 cup of batter per side. You don’t want it to go all of the way to the edges – that will happen when you close the waffle iron.
7. Cook until golden brown and perfect.
8. I like to stack cooked waffles on a plate and cover them with a clean dry dishtowel to keep them warm until it’s time to serve them.

Tips for Success

Separating Egg Whites

Crack your egg on a flat surface, then open it just slightly over your bowl. Let the white slide out while holding the yolk in with the shell. Gently pass the yolk back and forth between the shell halves, letting the rest of the white drip into the bowl below. Place the yolk in a separate bowl.

If a little yolk slips in or a tiny bit of shell falls in, scoop it out with a clean piece of shell. Even a small amount can keep the whites from whipping properly.

Whipping Egg Whites

Place the egg whites in a clean, dry bowl. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form. The whites should look fluffy and hold their shape, but the tips will gently fold over when you lift the beaters.

Make sure there’s no yolk in the bowl and no grease on your equipment, or the whites won’t fluff up as well.

I hope this waffle recipe becomes your family’s very favorite, too! They’re golden, perfect, and everything you want when you’re craving waffles. If you love this recipe (or even if you don’t!) please scroll down to leave a review – that helps others find the recipe and helps me to make sure it’s the best waffle recipe there is!

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

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Homemade Waffle Recipe

This classic waffle recipe makes golden, crispy-on-the-outside, fluffy-on-the-inside waffles using simple pantry ingredients. Perfect every time.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 195kcal

Author Kare

Ingredients

• 1/2 cup unsalted butter melted; 1 stick
• 2 cups all-purpose flour 260 grams
• 1 tablespoon baking powder 11 g
• 1/2 teaspoon fine-grain sea salt or table salt; 4 g
• 1/4 cup granulated sugar 50 g
• 1 1/2 cups milk whole or 2% or unsweetened plant-based milk like oat milk all work great; 34 g
• 2 egg yolks
• 4 egg whites
• 2 teaspoons pure vanilla extract 8 g

Instructions

Melt the butter & preheat waffle iron

• I like to start by melting the stick of butter, so I've listed it first in the list of ingredients though it's one of the last ingredients added to the batter.
• Place the butter in a microwave-safe container and heat until melted or place in a small saucepan on the stovetop over low heat and warm until melted. Then you'll want to set it aside to cool a bit so that it doesn't cook the eggs when you mix it into the batter.
• I also like to start heating my waffle iron now so that it's ready to go once my batter is made.

Mix together the dry ingredients

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Mix together the wet ingredients

• Set up two medium bowls. In one, mix together the milk, 2 egg yolks, and vanilla until completely combined. When adding the egg yolks to the first bowl, crack the egg whites into the second bowl.
• Whisk the melted but slightly cooled butter into the milk mixture.

Mix the dry and wet ingredients together

• Pour the dry ingredients over the wet ingredients. Use a whisk to blend the ingredients together just until a batter forms – a few small lumps are okay.

Whip the egg whites

• Add two more egg whites to whites bowl. Using a hand mixer with the whisk attachment – or a clean whisk if you feel like getting an arm workout – whip the egg whites until stiff. They should be white, fluffy, and hold a peak when you lift the mixer/whisk out of them.

Fold in the egg whites

• Using a spatula, carefully fold the egg whites into the batter. They don't have to be perfectly incorporated, just enough to where you don't see huge streaks. The idea is to keep the batter light and fluffy.

Cook

• If needed, spray your preheated waffle maker with a little cooking spray or brush with melted butter. Pour the batter into your waffle maker according to manufacturer instructions – for my waffle maker, I scoop 1/3 cup per waffle.
• Cook until golden brown, as per your individual waffle maker. Serve warm with butter, pure maple syrup, fruit, peanut butter, or whatever else you love to top your waffles with!

Storing leftovers

• Keep leftover waffles in an airtight container at room temp for up to 2 days. Reheat in the toaster. You can also freeze these waffles for up to 3 months – I just pull them straight out of the freezer and toast them.

Nutrition

Serving: 2waffles | Calories: 195kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 234mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 329IU | Calcium: 106mg | Iron: 1mg

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

The post Homemade Waffle Recipe (Crispy Outside, Fluffy Inside) appeared first on Kitchen Treaty.

You don’t need dairy to get the best buttermilk pancakes! Here’s how to make the BEST pancakes without milk.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Dairy-Free Buttermilk Pancakes
• Tip for Success
• More Pancake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

There were a few years there where I had to cut dairy completely out of my diet because I had developed a sensitivity to it (weirdly, food sensitivity tests pointed to whey as the culprit).

Putting the kibosh on dairy was so hard to do – way harder than cutting out meat when I became a vegetarian. Dairy is in everything!

I’m back to being able to eat dairy, but only a small amount. So I still like to create dairy-free recipes – plus, the feedback I have received over the years for my dairy-free recipes has been really positive. There is a huge need out there for recipes without dairy!

Our “house pancake” recipe has, for years, been a slight variation of this “Melt in Your Mouth” Buttermilk Pancakes recipe from Oh Sweet Basil. This is such a great classic pancake recipe, and my family loves them.

So I thought I’d use that recipe as a jumping off point for these dairy-free pancakes. The result is a fluffy, tall, full of flavor dairy free pancake that is off-the-charts good!

Ingredients

• Plant-based milk – For oat milk pancakes, I’m a huge fan of Oatly brand oat milk. Almond milk pancakes are also great – most any brand of unsweetened almond milk will work well. I haven’t tried soy milk, but I’m sure that would be delicious!
• Apple cider vinegar – You mix this with the milk to create “buttermilk.” Plain white vinegar or lemon juice will work as the acid too.
• Flour – I use all-purpose flour for the fluffiest, lightest dairy free pancakes, but you can swap in 1/2 or 100% whole wheat flour for a heartier option.
• Sugar – A bit of sweetness really helps gives these pancakes more flavor.
• Baking powder & baking soda – The combo gives these fluffy pancakes a good amount of “lift.”
• Salt – Important for flavor. I like fine-grain sea salt best in pancakes.
• Eggs – Two large eggs.
• Vanilla extract – I love pure vanilla extract in my pancakes. .
• Coconut oil – I use this in place of the butter to help create nice tender pancakes without dairy. I like to add some to the griddle, too, to help keep the pancakes from sticking and to give them nice crisp edges.

Adaptations/Variations

• Vegan option: Make these fully vegan by replacing the eggs with a flax “eggs.” Mix 2 tablespoons ground flaxseed with 1/2 cup lukewarm water and let it sit for 5 minutes to thicken, then mix it in instead of the eggs.
• Dairy-free blueberry pancakes: Spread the pancakes on your griddle then plop a few fresh blueberries on top of each one. Flip, finish cooking, and enjoy!
• Dairy-free chocolate chip pancakes: Mix in 1/2 cup of mini chocolate chips.

How to Make Dairy-Free Buttermilk Pancakes

First, you’ll want to make your dairy-free buttermilk. Mix your plant-based milk with the vinegar and let it sit for about 5 minutes until it curdles and thickens.

Next, mix together your dry ingredients.

Melt your coconut oil. Beat your eggs with the buttermilk, then drizzle the coconut oil in slowly while whisking it (this helps to ensure that the warm coconut oil doesn’t cook the eggs).

Let the batter sit for a few minutes so that it thickens and gets a bit bubbly. This is key to a fluffy pancake!

Heat up your griddle and add a little coconut oil. Scoop pancake batter on and smooth it into a round shape. Cook until the edges begin to appear dry, the tops begin to form bubbles, and a peek underneath the pancakes reveals a nice golden color.

Flip, cook on the other side, and serve!

Tip for Success

• Do the sizzle test. To make sure your griddle is hot enough for your pancakes, flick a couple of water droplets onto the griddle. If they dance around and sizzle, the griddle is ready to go!

I hope these dairy-free pancakes can become a family staple recipe for you just like they’ve become ours! Enjoy!

More Pancake Recipes

• Fluffy Pumpkin Pancakes (with dairy-free option)
• Fluffy Banana Pancakes (with dairy-free option)
• Banana Oatmeal Blender Pancakes
• Applesauce Pancakes

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Fluffy Dairy-Free Buttermilk Pancakes Recipe

No dairy needed to make fluffy, full of flavor pancakes! Just use plant-based milk to make your "buttermilk" and coconut oil for a crispy-edged, tall and fluffy, perfectly golden batch of pancakes.

Keyword almond milk pancakes, dairy free pancakes, oat milk pancakes, pancakes without dairy

Servings 12 pancakes

Calories 147kcal

Author Kare

Ingredients

• 2 cups oat milk or another unsweetened plant-based milk like almond milk or soy milk
• 1 tablespoon apple cider vinegar can sub white vinegar or lemon juice
• 2 1/4 cups all-purpose flour 270 grams
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt I prefer fine-grain sea salt
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons melted coconut oil + more for the griddle

Instructions

• Make the buttermilk by mixing the milk with the apple cider vinegar. I add the vinegar to a liquid 2-cup measuring glass then add the milk and mix. Set aside for about 5 minutes to form the "buttermilk."
• In a medium-size bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another medium-size bowl, beat the egg until well-blended. Add the vanilla and buttermilk. Slowly pour in the coconut oil while whisking to help it blend well instead of cooling and solidifying in one chunk.
• Pour the wet ingredients over the dry ingredients and mix together JUST until combined. A few streaks and lumps of flour are fine; the key is to not over-mix, which will give you tough pancakes.
• Let the batter rest 5-10 minutes to help the flour absorb some of the liquid and so that the baking powder can have a bit time to activate. This helps make pancakes fluffy.
• Meanwhile, preheat your griddle or a large non-stick skillet over medium heat.
• Add a teaspoon or two of coconut oil to the hot griddle and pour batter onto the griddle in approximately 1/3 cup scoops. Cook for a minute or two, and once bubbles begin to form in the pancakes, the edges start to look dry, and a peek underneath reveals golden brown pancakes, flip them and cook them the other side for another minute or so until golden and cooked through.
• Serve with dairy-free butter and syrup.

Notes

Adapted from Oh Sweet Basil’s Melt-in-Your-Mouth Buttermilk Pancakes

Vegan option:

Make these fully vegan by replacing the eggs with a flax “eggs.” Mix 2 tablespoons ground flaxseed with 1/2 cup lukewarm water and let it sit for 5 minutes to thicken, then mix it in instead of the eggs.

Nutrition

Serving: 2pancakes | Calories: 147kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 386mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 122IU | Calcium: 105mg | Iron: 2mg

The post Dairy-Free Buttermilk Pancakes Recipe appeared first on Kitchen Treaty.

Tender, and chocolatey with a perfect crumb, not only does this wacky cake recipe call for a simple list of ingredients, but the batter for this 8×8 chocolate cake recipe mixes up entirely in the pan – that’s just how easy it is!

I make this cake all the time. It’s my kid’s fave! Though I’ve iced it in the photos you see here, oftentimes I leave it unfrosted with only a dusting of powdered sugar and/or serve it up with a dollop of whipped cream.

This simple chocolate cake is so good with a cup of coffee or tea, or for a easy dessert after dinner.

Table of Contents

• What is Wacky Cake and Why is it Called That?!
• The Story Behind the Recipe
• Why You’ll Love This Chocolate Wacky Cake Recipe
• Ingredients
• Recipe Variations & Substitutions
• How to Make Wacky Cake
• Frosting Ideas for Chocolate Wacky Cake
• More Chocolate Cake Recipes

• Jump to the Full, Printable Recipe

What is Wacky Cake and Why is it Called That?!

Wacky Cake is an American classic that dates back at least 100 years. Some claim it originated around the time of World War I, others say it took off during the Great Depression or even World War II.

What most can agree on is that it came about during times when eggs, butter, and milk were in short supply or simply not available, so traditional cake recipes weren’t possible. And this inventive chocolate wacky cake was born! (learn more about the origin of Wacky Cake here.)

The Story Behind the Recipe

Like many of you, I’m sure, I grew up on this cake. My mom called it “Crazy Cake,” and it pains the nostalgic side of me to not call it the same thing. But in the interest of inclusive language, I’m going with the other popular name: Wacky Cake. It’s also sometimes called Depression Cake. Whether you call it crazy cake, wacky cake, or depression cake, it’s a chocolate cake that’s easy and delicious!

My mom made this cake at least once per month. She served up the big fluffy squares with a generous dollop of Cool Whip, which is a serving suggestion I highly recommend. (Another cake recipe I recently published is this delicious vintage hazelnut cake that my Mom used to make and serve with Cool Whip, too. It was a staple in our house!)

But it’s excellent with a light layer of chocolate buttercream, too.

Why You’ll Love This Chocolate Wacky Cake Recipe

It’s super easy to make. Like ridiculously easy! The batter for this simple chocolate cake recipe mixes together right in the pan. It doesn’t get easier than that.

It’s delicious. Chocolatey, tender, moist. Everything you want in a chocolate cake from scratch recipe.

It’s dairy-free and vegan. It wasn’t designed for the vegan diet, but it is one of those awesome recipes that’s happily vegan just as it is.

Ingredients

• All-purpose flour – bleached or unbleached both work well.
• Sugar – plain old granulated.
• Baking soda – the leavener in our wacky cake, the baking soda reacts with the vinegar to make the cake rise.
• Salt – I like to use fine-grain sea salt for baking. Table salt works, too.
• Cocoa powder – I use plain ol’ Hershey’s unsweetened cocoa powder for chocolate wacky cake
• Canola oil – for a moist, melt-in-your-mouth cake. Vegetable oil works, too.
• Vinegar – I use white vinegar, but apple cider vinegar will work, too. Don’t leave this out or substitute! It’s a strong acid that reacts with the other ingredients to help the cake rise, and is crucial to the success of this recipe.
• Pure vanilla extract – for sweet vanilla flavor.
• Water – not usually considered an official ingredient, but crucial to the formation of wacky cake batter.

Recipe Variations & Substitutions

• Enhance the chocolate flavor by replacing the water with a cup of strong brewed coffee.
• To make it a vanilla wacky cake, omit the cocoa powder and double the vanilla extract.
• Go frosting-less – it’s still delicious! I provide a recipe for small-batch chocolate frosting with this wacky cake recipe for a chocolate frosted wacky cake, but you can omit the frosting and dust with powdered sugar and/or serve with whipped cream. Or, if you’re all about the frosting, scroll down for a bunch of suggestions.

How to Make Wacky Cake

If you’ve never made chocolate depression cake, a.k.a. wacky cake, prepare to be amazed! It’s just a matter of mixing the dry ingredients together, making indentations and pouring in the wet ingredients, mixing it all together, and baking it.

1. Add the flour, cocoa powder, sugar, baking powder, and salt to an 8×8 pan. You don’t even need to grease the pan first.

2. Mix the dry ingredients together with a whisk, and create three indentations. I like to make a larger indentation for the oil, which, if you want to channel your inner child, naturally creates a happy face! Score!

3. Then, pour the vanilla extract into one small indent, the vinegar into another, and the canola oil into the large indent.

4. Pour the water over the top.

5. Stir until combined. I like to use a flat whisk so I can really get into the corners, but a plastic spatula works great, too.

6. And then, it’s time to bake your wacky cake! Bake just until the middle is set and a toothpick inserted into the center comes out clean.

Frosting Ideas for Chocolate Wacky Cake

Really, the sky’s the limit for how you want to frost this simple moist chocolate cake recipe. I’ve provided a recipe for chocolate frosting, and that’s what’s photographed here. But you should make it your own! Here are a few ideas:

• Vanilla buttercream
• Cream cheese frosting
• Peanut butter icing
• Nutella buttercream frosting (especially good!)
• Strawberry buttercream (and garnish with strawberries!)
• My mom used to serve up plain squares of this 8×8 chocolate cake recipe with a big dollop of Cool Whip. Highly recommend! Whipped cream or vegan whipping cream are great too.

More Chocolate Cake Recipes

We love chocolate cake here in the Kitchen Treaty house! Here are my other recipes:

• Dairy-Free Chocolate Cake – this is a deep, dark Devil’s food cake recipe with layers and lots of chocolate frosting. Dairy free and entirely vegan!
• American Flag Sheet Cake – the base of this sheet cake recipe is actually based on chocolate wacky cake! Finished off with a vanilla buttercream and a berry flag.
• Chocolate Mint Mug Cake – for when a chocolate craving hits and you need a single-serving cake – NOW!
• Deep Dark Hot Fudge Pudding Cake – Another one my mom used to make. So good with ice cream!

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Chocolate Wacky Cake Recipe

Moist and chocolatey with a tender crumb, this delicious and simple 8×8 chocolate cake recipe defies the laws of baking with NO eggs and NO butter or milk! Plus, the batter mixes up right in the pan. 🤯

Course Dessert

Cuisine American

Keyword 8×8 chocolate cake recipe, crazy cake, depression cake, simple chocolate cake, simple moist chocolate cake recipe, wacky cake, wacky cake recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 39 minutes minutes

Servings 9 pieces

Calories 348kcal

Author Kare

Equipment

• 1 8" x 8" baking pan

Ingredients

For the chocolate wacky cake:

• 1 1/2 cups all-purpose flour 192g
• 1 cup granulated sugar 201g
• 1/4 cup unsweetened cocoa powder 25g
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup canola oil 72g; can substitute vegetable oil
• 1 tablespoon white vinegar can substitute apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1 cup water 240g

For the chocolate frosting:

• 1/4 cup unsalted butter 58g; room temperature
• 1 cup powdered sugar 115g
• 1/3 cup unsweetened cocoa powder 35g
• 1-2 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions

To make the cake:

• Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
• To an 8-inch by 8-inch baking pan, add the flour, sugar, cocoa powder, baking soda, and salt. Use a rubber spatula or whisk to combine the ingredients.
• With a spatula or wooden spoon, create three impressions in the flour mixture. I like to make one a bit bigger to contain the oil when we pour it in.
• Add the oil to the larger impression, the vinegar to another impression, and the vanilla to the third impression.
• Pour the water over the top.
• Use a whisk or rubber spatula to mix the batter together, taking care to scrape the flour in from the corners of the pan. Stir just until combined.
• Bake for 25-35 minutes, until the top springs back when you touch it and a toothpick inserted into the center comes out clean.
• Place on a wire rack and let cool to room temperature. Leave plain, sift some powdered sugar over the top, or frost with the chocolate frosting recipe provided here or another favorite frosting.

To make the frosting:

• Place the butter in a medium mixing bowl. Using a hand mixer, whip the butter until light and creamy, about 2 minutes.
• Add the powdered sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
• Beat on low speed for 30 seconds, then increase to high speed and beat until lightened in color and creamy, 1-2 more minutes. Add up to one more tablespoon of milk until the frosting is spreadable.
• If the frosting seems too thin to spread, add a little more powdered sugar until it's the consistency you like. If it seems too thick, splash in more milk, a teaspoon at a time, and mix until your desired consistency.
• Frost the cake after it has completely cooled to room temperature. You can use a butter knife, spatula, or I love using an offset spatula for the easiest application.

Notes

Nutrition calculation is for cake only, without frosting or toppings. Nutrition is based on one square of cake when cut into nine squares. 

Vegan option:

The cake recipe as written is vegan and dairy-free, but the buttercream frosting needs a couple simple swaps to keep this a vegan recipe. To make it vegan, swap in a vegan butter and plant-based milk. 

Storage:

As written, wacky cake with chocolate frosting will keep at room temperature, covered, for about 4 days. If you use a cream cheese frosting or another frosting that needs refrigeration, I suggest storing it in the fridge. 

Nutrition

Serving: 1piece | Calories: 348kcal | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 256mg | Potassium: 113mg | Fiber: 3g | Sugar: 36g | Vitamin A: 160IU | Calcium: 15mg | Iron: 2mg

The post Chocolate Wacky Cake Recipe appeared first on Kitchen Treaty.

I am absolutely in love with banana bread.

I am super thankful that I’ve been having these weird banana cravings lately and thus overbought bananas. And then several of the bananas went overripe and I was like, well obviously we need banana bread in this house. Stat.

I didn’t want any fancy schmancy banana bread. Just the good ol’ classic stuff, no walnuts thank you (blech). A moist, sweet, sturdy-yet-tender simple banana bread loaf that fills the house with that come-hither scent.

Yes, banana bread can be come-hithery. At least, I think so!

“Come hither.”

Okay, so by now I’ve talked about my dairy-free diet a looooot. And so we all know that dairy is no bueno for me. Many banana bread recipes call for butter and/or sour cream, but for dairy-free me, that wasn’t going to work.

So I wanted to come up with a classic banana bread recipe that nixed the dairy yet didn’t miss any of the flavor that dairy adds to the equation.

I started with this highly rated recipe on food.com and made a few tweaks. But just a handful! Because I wanted to keep this nice and simple.

And that it is.

This Easy Dairy-Free Banana Bread recipe comes together super quickly in one bowl. Basically, you mash your bananas (four of them for max banana goodness), then add in the sugars (half granulated sugar and then half dark brown sugar for a bit of flavah) and the oil. Beat in the eggs then stir in the vanilla (a must!). Then, just sift your dry ingredients over the top. Flour, baking soda, salt, and 2 glorious teaspoons of cinnamon. Aaaaand stir!

(Psst: If you prefer a no-egg, completely vegan situation, check out these Super-Moist Vegan Banana Bread Muffins.)

This perfect banana loaf takes a bit of time to cook – in my 8.5″ x 5″ baking pan it takes almost a full hour. WORTH IT. Inhale the luscious scent that wafts, cartoon-like, about your house and out your windows, luring your neighbors.

See, totally come-hither.

Other delicious dairy-free quick bread recipes

• These Super-Moist Vegan Banana Bread Muffins are absent dairy AND eggs but NOT absent moisture and flavor! Love these.
• In the fall, nothing hits the spot like this dairy-free Spiced Pumpkin Gingerbread. So moist and full of flavor!
• This pumpkin bread recipe is dairy-free AND gluten-free!
• This Zucchini Bread is such a unique twist on a classic, with olive oil, lemon, and cardamom. A fave!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Easy Dairy-Free Banana Bread

Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!

Course Breakfast

Cuisine American

Keyword banana bread, quick bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 306kcal

Author Kare

Ingredients

• 4 very ripe medium bananas
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup canola oil*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon fine-grain sea salt

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
• To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
• Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
• Pour into the prepared loaf pan.
• Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
• Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!

Notes

* I've also used coconut oil (liquidified) with success.

Adapted from food.com.

Nutrition

Calories: 306kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 359mg | Potassium: 216mg | Fiber: 2g | Sugar: 27g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

The post Easy Dairy-Free Banana Bread appeared first on Kitchen Treaty.

We’ve all seen these cakes, right? A staple of Independence Day barbecues everywhere, these cakes feature white frosting with rows of strawberries forming the stripes and blueberries in a square in the upper left.

Right around this time of year, every year, I have a jonesing to make a red, white, and blue dessert. One of these fancy-schmancy American flag cakes is always one of the first things to come to mind, though I never quite get around to it. Because lazy. But this year, I was determined to make it happen.

But because I don’t eat dairy, I wanted to make a version that could easily be made vegan. So I started with a wacky cake base. Wacky cake is that classic depression-era chocolate cake that’s already vegan because it’s made without milk and eggs. (We actually grew up calling it crazy cake, and it was my very favorite dessert. Yummmm … just warm-out-of-the-oven square of crazy cake with a generous dollop of Cool Whip … okay, I’m back.)

When you make this American flag cake, you start with flour, baking soda, cocoa powder, and sugar. Then, make indentations in the dry ingredients and add vinegar, oil, vanilla, and water and stir it all together.

I wanted this cake to be big so there would be room for all those strawberry stripes. So I spread a big ol’ batch of wacky cake batter into a large rimmed baking pan and baked it all up, Texas sheet cake style.

After it cools, we’ve got that buttercream (seen in a big giant pile up there).

This is where the vegan substitution comes in, if you like – just swap out the butter for Earth Balance sticks, use plant-based milk, adjust the powdered sugar if needed, and there you go. A vegan American flag cake! Because vegans should get to eat flag cake too.

After spreading out and smoothing that glorious layer of buttercream (this one was made with Earth Balance and looks incredible, right? It is!)

Anyway, after smoothing out the buttercream, I like to mark the upper third of the cake. This is where the blueberries will go; strawberry stripes, all around that.

I also like to use my offset spatula to draw “stripe” lines in the cake (bonus: this also helps to smooth out any errors or strawberry-row adjustments you had to make along the way). But the lines are totally optional.

Because it’s made in a shallow sheet pan, this makes a cute, thin little cake. I love it this way – more area on the top means more berries. And the berries + the vanilla buttercream + the moist chocolate cake = deee-eee-eeee-llllicious.

I wasn’t quite sure what to name this thing, by the way. I wanted to pay homage to the wacky cake base, and I was really tempted to call this a Wacky American Flag Cake. We Americans can own our personal wackiness as well as our wacky cake, right? As I was discussing the name with my guy, our 5-year-old piped in.

“Hey, I know what to call it!”

“What?”

“A blertren!”

Um. American Flag Sheet Cake it was. A bit boring, but less potentially offensive overall – and just a bit more descriptive than “blertren.”

Happy Fourth of July!

Oh, and thank you to my gal for her assistance making the cake and thanks to my guy for being willing to model it. 🙂

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• Sheet Pan Vegetarian Breakfast Hash
• Crispy Sheet Pan Gnocchi with Veggies & Sausage

Print

American Flag Sheet Cake

Moist chocolate sheet cake smothered in vanilla buttercream and decorated with berries. This festive flag cake is as cute as it is delicious. The cake itself is already vegan; the buttercream can easily be made vegan too!

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Author Kare

Ingredients

Chocolate wacky cake base:

• 2  cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2  cup cocoa powder
• 1 1/2  teaspoons baking soda
• 1 teaspoon fine-grain sea salt or table salt
• 2  teaspoons pure vanilla extract
• 2  tablespoons white vinegar or cider vinegar
• 1/2 cup vegetable oil or melted coconut oil
• 1 1/2 cups water

Vanilla buttercream:

• 2 sticks unsalted butter, room temperature 1 cup) (or Earth Balance buttery sticks for vegan version
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk

Berry topping:

• 6 ounces about 1 cup or 1/2 pint fresh blueberries, washed and dried
• 32 ounces about 6 cups, 2 pounds, or 2 1/2 pints fresh strawberries, washed, hulled, halved, and patted dry

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 13″ x 18″ rimmed baking sheet – spray with your favorite non-stick spray or wipe down with a bit of oil.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
• Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
• Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
• While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk – just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
• Once the cake is completely cool, frost it with the buttercream – simply smooth it all over the top in a thin, even layer.
• Now, it’s time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
• Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

Notes

Make ahead: You can bake the sheet cake ahead of time (just cover with plastic wrap and keep at room temp until you’re ready to frost). I recommend frosting and adding the berries as close to serving time as possible. The sugar in the frosting brings out some of the juices in the berries, so if it sits for awhile, the strawberries start leaking a bit.

Vegan/dairy-free option:

The cake recipe is already vegan; to make the frosting vegan, use Earth Balance for the butter and almond or soy milk instead of dairy milk.

The post American Flag Sheet Cake appeared first on Kitchen Treaty.

When it comes to our kids, time seems to be our greatest commodity – and the lack of it our greatest challenge.

For me, I feel like I am constantly running around the kitchen, trying to get something made, on the table, cleaned up … and my 3-year-old is right there. “Play with me mommy!” “Can you play with me NOW?” “Look at this mommy!” “I want to see!”

It’s so easy to put her off in the interest of just getting stuff done in a speedy manner. But in my heart, it just doesn’t always sit quite right.

Which is why I am loving the new Cooking with Kids campaign from Ikea. Today, I’ve teamed up with them to bring you some fun tips and tricks for getting the little ones more involved in the kitchen.

The campaign is basically a manifesto from children to parents … it’s cheeky and fun, but it also definitely hits home.

How awesome would it be if we could combine quality time with getting dinner (or breakfast) on the table? And not just delegating the boring bits of work like clearing the plates, handing out napkins (our daughter’s current job), or cleaning the lettuce.

Maybe it will take a little more planning and a lot more relaxing. But you know what? It’s really a win-win.

This “5 Tips for Cooking with Parents” video is excellent food for thought.

Ikea also created a video that shows what happens when kids are left to design their own kitchen – and what they end up with is pretty awesome.

You’ll also find several great parent-friendly recipes on Ikea’s website as part of the campaign. Loving these!

My favorite of all is the Real Swedish Pancakes recipe. Swedish Pancakes are sort of like a hybrid between your typical fluffy pancakes and crepes. They’re light, tender, and buttery – an decadent yet super-simple pancake that is absolutely delicious rolled up with jam and sprinkled with a little powdered sugar.

Or a lot.

Best of all, they’re fun for kids AND parents to make – and easy too.

The tip I most took to heart was to just let go – a mess is really no big deal, right? So when my daughter helped me make this recipe, I fought off my usual urge to control every step of the process. When I decided to just step back and let her little three-year-old hands crack open the eggs, that’s when she really started having fun.

Especially when one of the eggs exploded.

But you know what? It cleaned up quickly.

And then … there were these.

(Hugs and kisses not pictured.)

(more…)

The post Swedish Pancakes appeared first on Kitchen Treaty.

If you’re vegan and craving a mug cake, you’re in business! But if you’re not vegan and just don’t have many ingredients on hand, don’t want to divide an egg up in a weird way, and want a mug cake without eggs or dairy that’s going to blow your socks off, this peanut butter mug cake is for YOU, too!

Because trust me – this peanut butter mug cake is plenty moist, decadent, and just plain delicious without the egg, cow’s milk, or butter. (Kind of perfect for when you’re short on groceries, too!)

Table of Contents

• How I Created This Recipe
• Peanut Butter Mug Cake Ingredients
• Recipe Variations & Adaptations
• How to Make PB Mug Cake
• More Cake Recipes without Milk or Egg

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

How I Created This Recipe

I adapted my recipe from this non-vegan one on Kirbie Cravings, swapping out the dairy milk for almond milk and replacing the sugar with pure maple syrup. Other than that, the biggest change I made was to cut the recipe in half – I found that this version produces just enough mug cake to satisfy my sweet tooth without feeling like I’ve just eaten way too much cake.

This vegan mug cake fits perfectly into my Fiestaware teacups, so I actually like to call it “teacup cake.” Except this cake is not dainty, my friends. Especially with a bit of chocolate sprinkled on top. It’s actually kind of pure grubbin’.

Peanut Butter Mug Cake Ingredients

• Peanut butter – I like to use creamy PB for this mug cake, but you can use crunchy. I suggest salted peanut butter, but if you only have unsalted, make up for that by adding a tiny pinch of salt to your mug cake.
• Flour – I use all-purpose flour usually, but you can use white whole wheat flour or your favorite 1-to-1 gluten-free flour blend.
• Milk – I like unsweetened almond milk or oat milk.
• Pure maple syrup – A touch of sweetness. This is a one-serving decadent cake, after all!
• Baking powder – Just a tiny bit to help it rise!
• Vanilla – Optional, but recommended!
• Chocolate chips or chunks – Choose dairy-free if necessary. These are optional too, but if you like chocolate with your peanut butter, go for it.

Recipe Variations & Adaptations

• To make it gluten-free, just swap in a GF one-to-one flour blend. Readers have also shared that they have used oat flour with success.
• For an almond butter or sunflower butter mug cake, just swap the PB out and add your favorite nut/seed butter instead.
• For a lower sugar recipe, one reader reported substituting in stevia with success.

How to Make PB Mug Cake

Mix it all together in your mug and microwave it! If you know your microwave runs hot/cooks fast, check it after 30 seconds. Otherwise, go for 45-60 and cook it JUST until the top bounces back after poking it.

Top with chocolate chips, if you like. And enjoy your peanut butter mug cake!

More Cake Recipes without Milk or Egg

• If you’ve got a serious chocolate craving, try this Double Chocolate Mint Mug Cake. So good!
• Looking to feed a crowd? Try this rich and decadent Dairy-Free and Vegan Chocolate Cake.
• This Vegan Pineapple Upside Down Cake is tender and moist and will convince you that you never need to go back to non-vegan cakes.

Print

Peanut Butter Mug Cake Recipe

You're 3 minutes away from sweet tooth attack to moist, rich cake in your hot little hands. I affectionately call this "teacup cake" because it's a petite version that makes just enough to satisfy my sweet tooth.

Course Dessert

Keyword mug cake, peanut butter mug cake, vegan mug cake, vegan peanut butter mug cake

Prep Time 2 minutes minutes

Cook Time 1 minute minute

Total Time 3 minutes minutes

Servings 1 mug cake

Calories 310kcal

Author Kare

Equipment

• 1 small microwave-safe mug
• 1 spoon

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons creamy peanut butter
• 2 tablespoons unsweetened almond milk
• 1 tablespoon pure maple syrup
• 1/4 teaspoon baking powder
• 1/2 teaspoon pure vanilla extract optional
• 1 tablespoon dairy-free chocolate chunks optional

Instructions

• Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. If the batter is so thick that the lump of batter clings to the spoon when you lift it, splash in a little more milk just until it is thin enough to stay in the mug.
• Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If you have a microwave that runs especially hot/cooks fast, check it after 30 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done but be sure not to overcook or it can end up dry and crumbly. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. )
• Top with chocolate chips or chunks if desired and enjoy right away.

Notes

Nutrition information does not include chocolate chunks/chips. 

Substitutions:

• Flour – Can substitute white whole wheat flour or your favorite gluten-free flour blend 
• Peanut butter – Can sub crunchy or unsalted (just compensate for unsalted with a tiny pinch of fine-grain salt)
• Milk – Can substitute oat milk, unsweetened soy milk, or  dairy milk for a non-vegan version
• Pure maple syrup – Can substitute granulated sugar or brown sugar. You can also sub in honey, just keep in mind that honey is not vegan. 
• Chocolate chunks – You can use chocolate chips too. 

Gluten-Free Option:

Sub in a 1-to-1 gluten-free flour blend.

3/16/2024 recipe update:

I didn’t change ingredients or quantities, but I updated the recipe by moving substitution information down to Recipe Notes from the Ingredients section for clarity. Also updated instructions to give more information about what the batter should look like before going in the microwave, and updated cooking time info to account for the fact that some microwaves cook faster than others. 

Recipe adapted from Kirbie Cravings.

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 33g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 285mg | Potassium: 245mg | Fiber: 2g | Sugar: 16g | Calcium: 135mg | Iron: 1mg

The post Peanut Butter Mug Cake Recipe appeared first on Kitchen Treaty.

Easy peasy, pumpkin squeezey. Or, you know … something like that.

These pumpkin spice pancakes cook up surprisingly tall, but they’re not crazy or anything. They’re just right – perfectly fluffy for fall.

Table of Contents

• The Story Behind the Recipe
• Developing this Pumpkin Pancake Recipe
• Ingredients
• Adaptations/Variations
• How to Make Pumpkin Pancakes
• Tips for Success
• More Pancake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I just never know when a recipe is going to take off. It’s all one big fat guessing game. I had a feeling people would like this and it would do well (and so far, it has!). On the other hand, I was convinced these would do well, but nope.

And then there are the recipes that are a huge surprise. Fluffy Banana Pancakes are consistently one of the most-visited and most-made recipes on my site. I knew I loved them, but I didn’t realize they would be so popular. And, of course, I am happy they are!

As far as pancakes go, there’s a special place in breakfast heaven for the fluffy, hearty, thick kind.

I decided I needed another fluffy pancake recipe in my life, so I thought I’d take the banana version and get ’em all fallified. (As in, seasonally appropriate for autumn. I like to make up words. It’s a curse.)

Developing this Pumpkin Pancake Recipe

I set out to create a pumpkin pancake recipe that’s full of those favorite fall flavors – pumpkin and pumpkin spices – yet tall and fluffy too. But no whipping egg whites, please, because who wants to do that at 7 a.m.?! Not me.

For this recipe for pumpkin pancakes, it’s all about the fluffy! I took the original recipe and swapped the banana for pumpkin, added a hefty dose of warming pumpkin spices, and increased the sugar – just a bit – to keep them from going over to savoryville. More made-up words. Sorry.

Readers say …

“We just made these! Delicious! My husband (who does not like any kind of pancake except plain ones) said this is the BEST pancakes he’s ever had. Well done! A new family favorite.”

– Rachelle

Ingredients

• Buttermilk – Use store-bought buttermilk or, like I do 95% of the time, make your own! All you do is grab a liquid measuring ups and add 2 tablespoons vinegar (I use white or apple cider) or lemon juice. Then, fill the cup with milk up to the 2 cup mark.
• Pumpkin – You’ll want one cup of pumpkin puree. I know, that’s a lot of pumpkin, but it makes the most full-of-flavor, moist, tender pumpkin pancakes!
• Eggs – You’ll need two eggs for these pancakes.
• Butter – You’ll want it melted and cooled slightly.
• Vanilla – Adds sweet flavor to your buttermilk pumpkin pancakes.
• Flour – I like to use straight-up white all-purpose flour for these.
• Sugar – Again, plain white granulated sugar.
• Baking powder & baking soda – Both leaveners help the pancakes rise and create air pockets for tender, tall, fluffy pumpkin pancakes.
• Pumpkin pie spice – A combo of cinnamon, ginger, nutmeg and cloves. You can make your own pumpkin pie spice super easily or buy it from the store.
• Salt – I like to use fine-grain sea salt or table salt (nor coarse salt) for my pancakes.

Adaptations/Variations

• Dairy-free pumpkin pancakes: Use vegan butter or coconut oil + your favorite plant-based milk.
• Vegan pumpkin pancakes: Use vegan butter/coconut oil, plant-based milk, and 2 flax eggs. Or, follow my recipe for fluffy vegan pumpkin pancakes!
• Chocolate chip pumpkin pancakes: Stir 1/3 cup of mini chocolate chips in with the dry ingredients.

Tips for Success

• Mix your pumpkin pancake batter together JUST until it’s well-combined. Don’t over-mix, or you risk developing the gluten in the flour, which can create tough – not tender – pancakes. Nobody wants that!
• Check to make sure your griddle is ready before adding the first pancake. Flick a little water on the griddle. If the droplets hiss and bounce around a bit, it’s ready for pancakes!
• When to flip your pumpkin pancakes? Watch for bubbles. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
• Keep your cooked pancakes warm with a dish towel. I like to pile up pancakes on a large plate and keep a thick, clean dish towel over the top of them to keep them warm until they’re ready to serve.

More Pancake Recipes

• Vegan Pumpkin Pancakes
• Pumpkin Chia Pancakes
• Chia Chocolate Chip Pancakes
• Fluffy Banana Pancakes
• Fluffy Gingerbread Pancakes
• Banana Oatmeal Blender Pancakes
• Swedish Pancakes
• Funfetti Birthday Pancakes

Print

Fluffy Pumpkin Pancakes Recipe

Super-fluffy, tall, yet moist pumpkin pancakes. Yes, you can have it all in a pumpkin pancake recipe!

Course Breakfast

Cuisine American

Keyword pancakes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 527kcal

Author Kare

Ingredients

• 2 cups buttermilk see Recipe Notes for how to make your own buttermilk
• 1 cup pumpkin puree
• 2 each eggs
• 3 tablespoons unsalted butter* melted and cooled slightly + more for cooking, if desired
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice** see Recipe Notes for substitution info
• 1/2 teaspoon fine-grain sea salt or table salt
• Butter and maple syrup for serving

Instructions

• To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
• Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
• In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
• Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
• Let batter rest for about 5 minutes.
• Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
• Serve topped with butter and maple syrup, if desired.

Notes

Makes about 12 (5-inch) pancakes – for nutrition calculation purposes, I assumed that’s three pancakes each.

To make buttermilk: Add 2 tablespoons vinegar to a 2-cup liquid measuring cup. Fill with enough whole milk, 2% milk, oat milk, soy milk, or unsweetened almond milk to equal 2 cups, then let it sit for about 5 minutes to thicken. 

* Can sub vegan butter or coconut oil

** Or you can substitute the following if you don’t have pumpkin pie spice blend on hand:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Dairy-free option:

Substitute unsweetened almond milk for the milk. Substitute vegan butter or coconut oil for the butter.

Adapted from my Fluffy Banana Pancakes recipe

Nutrition

Serving: 3(5-inch) pancakes | Calories: 527kcal | Carbohydrates: 88g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 878mg | Potassium: 372mg | Fiber: 4g | Sugar: 25g | Vitamin A: 9993IU | Vitamin C: 3mg | Calcium: 344mg | Iron: 5mg

The post Fluffy Pumpkin Pancakes Recipe appeared first on Kitchen Treaty.

Or we can just sum these banana pancakes up in one word: FANTASTIC!

There’s something about banana in pancakes that is just so delicious. These banana pancakes are fluffy yet moist thanks to mashed banana mixed into the batter – and they make for the most perfect weekend morning breakfast.

• Jump to Fluffy Banana Pancake Recipe
• Reader Reviews & Comments

• Why You’ll Love Them
• Banana Pancake Recipe Ingredient Info
• Tips for Making Pancakes Fluffy
• Step-By-Step with Pics
• Tips for the Best Banana Pancakes
• Topping Ideas
• FAQs
• More Pancake Recipes

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Fluffy Banana Pancakes

Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.

Course Breakfast

Cuisine American

Keyword banana pancakes, banana pancakes recipe, fluffy banana pancakes, recipe for banana pancakes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 548kcal

Author Kare

Ingredients

• 2 cups buttermilk* or 2 tablespoons vinegar + enough milk to equal 2 cups
• 1 large ripe bananas or about 1 cup mashed) (plus extra for slicing on adding to top of pancakes
• 2 large eggs
• 3 tablespoons unsalted butter* melted and cooled slightly
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar can substitute pure maple syrup
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

• Add the buttermilk to a large bowl. If you’re using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
• To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
• Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
• Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
• Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
• Serve topped with sliced bananas, butter, and maple syrup.

Notes

Makes about 12 pancakes. For nutrition purposes, I say this recipe serves four – that’s three pancakes each.

Topping ideas:

• Sliced bananas
• Butter
• Peanut butter
• Pure maple syrup
• Powdered sugar
• Strawberries
• Chocolate chips
• Blueberries

*Dairy-free option:

Use almond milk or oat milk instead of cow’s milk and use coconut oil in place of butter.

Vegan option:

To make these into vegan banana pancakes, use a plant-based milk for the buttermilk, swap the butter for a vegan butter or coconut oil, and omit the egg. These banana oatmeal pancakes are also a delicious option (they’re gluten-free, too!)

Refined sugar-free option:

Use pure maple syrup instead of granulated sugar.

Flour option:

Can substitute white whole wheat flour.

Gluten free option:

Can substitute oat flour.

Freezer note:

I love to make extra banana pancakes and freeze them for easy breakfasts. I will say, these fluffy banana pancakes are best fresh off the griddle! But the freezer version is still delicious. I like to line a large cookie sheet with pancakes then place them in the freezer. Once frozen, I transfer them to a large, labeled freezer bag. To warm them, I just pop them in the toaster!

Nutrition

Serving: 3pancakes | Calories: 548kcal | Carbohydrates: 86g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 906mg | Potassium: 382mg | Fiber: 3g | Sugar: 22g | Vitamin A: 598IU | Vitamin C: 3mg | Calcium: 341mg | Iron: 4mg

Why You’ll Love Them

These banana pancakes are popular with everyone, from toddlers to 99+. They’re moist, tender, and fluffy – but they’re also hearty and make for a satisfying breakfast. I think they’re the best banana pancakes recipe around!

But you’ve heard enough from me. Here are some of the glowing comments from readers like you who have made and loved them!

• “These were to die for! Absolutely delicious!”
• “Had some over ripe bananas and wanted to make something other than banana bread, these were perfect!  Loved them!  They were light and fluffy and oh so yummy!”
• “I LOVE LOVE LOVE this recipe! I’ve made it multiple times now and its probably the best pancake recipe I’ve made yet! Its perfect for when we have a few over ripe bananas! The pancakes are light, fluffy and have a wonderful taste! 🙂”
• “Best pancakes, made them for the family and they disappeared.”
• “This recipe was truly awesome. The pancakes came out just as the aptly named fluffy, light and most of all delicious.  I topped them off with a little butter, and garnished it with fresh bananas, blueberries and strawberries. I just love them. !!!❤️😊”

Banana Pancake Recipe Ingredient Info

This Banana Pancakes recipe has a simple, straightforward list of ingredients:

• Buttermilk – I usually make my own buttermilk by stirring 2 tablespoons of vinegar into a little less than 2 cups milk, then let it sit for a few minutes. You can also do this with almond milk, soy milk, or oat milk if you’re using a dairy-free milk alternative.
• Bananas – the riper the better!
• Eggs – to bind all of the ingredients together and they also add to the fluffy quotient, too.
• Butter – feel free to use coconut oil or a vegan substitute if you’re doing dairy-free
• Vanilla – a must for flavor!
• Flour – I use straight-up all-purpose, but I have had readers report using oat flour with success for a gluten-free version
• Sugar – or pure maple syrup, if you like
• Baking powder & baking soda – two different learners for maximum fluffiness
• Salt

Tips for Making Pancakes Fluffy

There are several methods out there for making your banana pancakes light and fluffy. One of the most popular is to beat only the egg yolks in with the batter, reserving the egg whites and whipping them into a frothy frenzy before folding them into the otherwise-finished batter right before cooking.

Effective, sure, but anything involving the word “frenzy” before 10 a.m. is not happening in this house. So while it’s a great method, I personally take a lazier approach to making fluffy banana pancakes, which is the approach I share here. I add a little more baking powder than usual, and I let the batter sit for a few minutes before cooking up the banana pancakes.

Baking powder activates twice – first, when it gets wet, and second, when you apply heat. So I take advantage of that first activation and let the batter get bigger and more bubbly.

It works – and it doesn’t need any sort of “frenzy” first thing in the morning.

Step-By-Step with Pics

1. First, you’ll mash your bananas, them you’ll mix them with the wet ingredients.
2. Mix the dry ingredients together and add them to the wet ingredients.
3. Mix JUST until the batter comes together.
4. Let the batter rest for 5 minutes. This helps you get the fluffiest banana pancakes!
5. Heat your non-stick griddle or large saute pan over medium heat.
6. Melt some butter on the cooking surface and use a 1/3 cup measure to scoop out the pancake batter onto the skillet or griddle.
7. When your pancakes look a little dry around the edges, have developed some buffles, and look golden when you lift them to take a peek, they’re ready to flip!
8. Cook on the other side until golden and cooked through.

Back to the full, printable recipe

Tips for the Best Banana Pancakes

• Make sure your bananas are ripe! This recipe for banana pancakes is perfect for those turning-brown bananas on your kitchen counter. The riper the bananas, the fluffier and sweeter your pancakes will be. Both good things!
• Don’t over-mix the batter. You want to combine the wet ingredients and the dry ingredients JUST until they’re combined. If you continue to mix, you risk the gluten developing and making these pancakes less tender and more tough.
• Let the batter rest. Don’t skip this step! Giving the batter a bit of time to rise yields the fluffiest pancakes.
• Give the cooking surface the water drop test. To test if it’s hot enough to start cooking your pancakes, get your fingers wet and flick a few water droplets onto the griddle or in the skillet. If they jump around, it’s time to get cooking!

Topping Ideas

Top these fluffy gems with:

• Sliced bananas – mo’ banana, less problems!
• Butter & pure maple syrup – of course! Although one reader reported that his family felt these pancakes were perfect just how they come off the griddle, syrup-free.
• Peanut butter or almond butter – Elvis knew peanut butter and banana went well together, and I agree with Elvis! I love the extra dose of protein that nut butter brings to the table.
• Powdered sugar – sprinkle with powdered sugar for an extra special treat.
• Strawberries or blueberries – fresh berries + banana is always a winning combo!
• Chocolate chips – stir them right in to the batter for some added melty chocolate deliciousness.

FAQs

Q: How thick should the banana pancake batter be?
A: The batter for these banana pancakes is on the thicker side. You might even need to help it spread a bit when you add it to the griddle to make the pancake shape.

Q: Will these keep overnight?
A: Yes, I’ve kept them in the fridge overnight and warmed them in the toaster or toaster oven in the morning. They’re not quite as good as fresh, though.

Q: Can I leave out the sugar in this recipe?
A: Yes, readers have reported omitting the sugar and the pancakes still taste great thanks to the sweetness of the banana.

More Pancake Recipes

• Fluffy Gingerbread Pancakes – warmly spiced and perfectly festive.
• Fluffy Pumpkin Pancakes – Pumpkin + pumpkin spices makes these fluffy pumpkin pancakes shine!
• Fluffy Dairy-Free Buttermilk Pancakes – My newest fluffy pancake recipe is completely dairy-free yet tastes just like a classic fluffy buttermilk pancake!
• No bowl necessary! Whip up these Banana Oat Blender Pancakes entirely in the blender. Easy, healthy, and vegan/gluten-free.

The post Fluffy Banana Pancakes appeared first on Kitchen Treaty.

And, yeah – in my humble opinion, it’s the best mac and cheese recipe EVER. Seriously.

There are loads of mac and cheese recipes out there, with fancy embellishments and uber creative spins. But his isn’t one of those – it’s a classic baked mac and cheese that’s simple enough to appeal to everyone. Readers report entire families devouring this stuff on Thanksgiving, Christmas, and Easter!

Table of Contents

• The Story Behind the Recipe
• Macaroni and Cheese Ingredients
• Recipe Variations & Substitutions
• How to Make Baked Mac & Cheese
• Tips for the Best Mac and Cheese
• What to Serve with Mac and Cheese
• Make-Ahead Notes
• Can You Freeze Mac and Cheese?
• Frequently Asked Questions
• More Mac & Cheese Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I say it’s the best macaroni and cheese recipe ever not because I have tried every single mac and cheese recipe in the world (though I have tried many) (and wouldn’t it be an incredibly noble cause to try every single one?!)

Rather, it’s because whenever I take a glorious melty bite, I simply cannot imagine a better classic mac and cheese.

I can also say it’s the best macaroni and cheese recipe ever because this one is tweaked from someone else’s recipe – I adapted this macaroni and cheese recipe from someone named Bev, who shared her recipe on Food.com. Thank you eternally, Bev!

Macaroni and Cheese Ingredients

• Pasta: First, you pick your pasta. Elbow macaroni is a the classic choice, of course, but shells, penne, or rotini are delicious too.
• Cheese: I use classic medium cheddar for a cheddar mac and cheese that is divine!
• Milk: I use 2% dairy milk. Whole milk works fine. I’ve even used unsweetened oat milk in a pinch!
• Butter & flour: To make the roux (read on for more about that).
• Dry mustard, smoked paprika, salt, and pepper: Mac and cheese is all about the cheese, after all, so I chose this combination of seasonings to really enhance and highlight the cheddar. Dry mustard powder has a sharp flavor that pairs so well with the cheese, and smoked paprika lends an irresistibly smoky note.

Recipe Variations & Substitutions

This classic macaroni and cheese recipe is a great jumping-off point if you want to make it your own by mixing up the cheeses or trying a different pasta.

• Get adventurous with the cheese. The best cheese for mac and cheese is really an individual thing! Readers report using smoked cheese for tons of sultry goodness (one reader reported using smoked cheddar, smoked gouda, AND smoked gruyere. Yum.) Other readers have added mozzarella or jack for some stretchy goodness, creamy havarti, Swiss, Parmesan (loads of flavor!), or prefer to go with extra-sharp cheddar.
• Try a different medium tubular pasta. I’ve made this with penne, shells, and, of course, elbows. All amazing.
• Get crumby by topping with crispy Panko breadcrumbs or, as one reader reports, crushed Ritz crackers.

How to Make Baked Mac & Cheese

You make your cheese sauce by first making a roux – cooking flour, seasonings, and butter together. Then, drizzle in the milk. The flour thickens the milk into a glorious béchamel sauce – a classic French sauce made from butter, flour, and milk. And theeennnnn … remove from heat and add the cheese.

Again, some people like to top their baked mac and cheese with breadcrumbs, but for this recipe, I love how it forms a brown and bubbling top in the oven without bread crumbs. Feel free to add if you prefer! Make it your own!

First, you start with a roux. A roux is simply a mixture of fat (butter here) and flour, usually in equal measures, which is cooked together in order to remove the raw, floury flavor. For macaroni and cheese, you make a fairly light roux by cooking it for about three minutes. Then, milk is added to the roux to make the béchamel (or white) sauce.

First, start by melting the butter.

Then add the flour and seasonings and …

Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, for three minutes. This one looks a bit darker than a classic roux might because of the smoked paprika.

Then, to make your white sauce (or béchamel), add the milk slowly, whisking the entire time, and cook until bubbly and thick.

Aaaand then add your cheese for your glorious macaroni and cheese situation.

There’s your base for the best baked mac and cheese recipe ever!

Tips for the Best Mac and Cheese

Don’t add more pasta. Resist the urge to add more pasta to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry mac and cheese is such a disappointment – don’t do it!

Resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.

Shred your own cheese. Pre-shredded cheeses have anti-caking agents and might not melt as well.

Remove the sauce from the heat before adding cheese. For the smoothest, most luxurious mac and cheese sauce, you don’t want the sauce to be cooking, still, when you stir in the cheese.

What to Serve with Mac and Cheese

Add bacon. Being a mixed carnivore-and-veggie household, sometimes I like to serve this baked mac and cheese with some crumbled bacon that the carnivores can drop over the top.

Serve with salad. A simple green salad, kale salad, or quinoa chickpea salad are perfect accompaniments to mac and cheese!

Make-Ahead Notes

I often assemble it up to the point of baking and refrigerate for up to 48 hours before it’s time to bake it. However! Your mac and cheese might not be quite as creamy as if it had gone straight into the oven. It will still be delicious, but that’s a downside.

Can You Freeze Mac and Cheese?

Yes, I have frozen it with success! I make it up to the point of baking, cover well, and freeze right in the pan.  Then I bring it out and let it thaw at room temp for an hour or so, and then into the oven. Just like making it ahead and refrigerating it, the result isn’t quite as saucy. But still delish.

Frequently Asked Questions

Do you use bags of shredded cheese or freshly grated?

I definitely prefer freshly grated, as pre-shredded cheese can result in a grainier sauce. That said, the convenience of pre-shredded cheese can’t be denied! And a mac and cheese with pre-shredded cheese is better than no mac and cheese at all. So do what works best for you!

What can I add to mac and cheese for flavor?

I love adding seasonings to the roux to amp up my mac and cheese. This one has smoked paprika for – yep – a smoky note. And I love how dry mustard powder helps emphasize the cheesy flavor. Some readers like to add a hefty pinch of onion powder, others love a bit of nutmeg. If you like heat, adding jalapeños is delicious (get my Jalapeño Mac & Cheese recipe here).

Do I have to use 2% milk?

No! Whole milk will do just fine; the result may be a bit thicker though.

Can I double this recipe?

Yes. I (and many others) have doubled this recipe with success – no changes needed other than a bigger pan!

More Mac & Cheese Recipes

• If you’re vegan, this Ridiculously Creamy Vegan Shells & Cheese or Super Creamy Vegan Stovetop Mac & “Cheese” will totally hit the spot.
• Veggie Lover’s Stovetop Mac & Cheese makes it a full-meal deal with broccoli, cauliflower, and carrots.
• Stovetop Butternut Mac & Cheese with pureed butternut squash and heavy whipping cream makes the most decadently creamy mac and cheese you may ever have.
• Jalapeno Mac & Cheese and Southwest Mac & Cheese lend a spicy spin!

If you try and love this recipe for mac and cheese, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

Print

The Best Baked Mac & Cheese Recipe Ever

Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.

Course Main Course, Side Dish

Cuisine American

Keyword baked mac and cheese, best mac and cheese, best mac and cheese recipe, mac and cheese, mac and cheese recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 442kcal

Author Kare

Ingredients

• 8 ounces macaroni or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon smoked paprika plus more for sprinkling on top
• 2 1/2 cups 2% milk
• 3 cups shredded medium cheddar cheese approx. 12 ounces **

Instructions

• Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
• Preheat the oven to 375 degrees Fahrenheit.
• To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
• Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
• Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
• Add half the pasta to a 2-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
• Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.

Notes

Meat option

Add cooked and crumbled bacon to the top of individual servings (or the whole thing if your whole clan is carnivorous).

Please resist adding more pasta and cheese!

*Please resist the urge to add more pasta to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry mac and cheese is such a disappointment – don’t do it!

**Also resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.

Make-ahead notes

When you make this recipe ahead of time, please know the result may be a tad more dry. Still delicious! But a little less saucy. I recommend assembling it up to the point of baking, refrigerating, then, before baking, let it sit at room temperature for about 30 minutes. Then proceed with baking.

Adapted from the Bev’s Macaroni and Cheese recipe on Food.com

Nutrition

Serving: 1g | Calories: 442kcal | Carbohydrates: 38g | Protein: 23g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 601mg | Potassium: 287mg | Fiber: 1g | Sugar: 7g | Vitamin A: 699IU | Vitamin C: 1mg | Calcium: 542mg | Iron: 1mg

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