Pancakes & Waffles Archives - Noble Pig

Chocolate Pancakes

Cathy Pollak — Fri, 13 Feb 2026 13:16:23 +0000

Chocolate pancakes made with a cocoa-rich batter, folded with mini chocolate chips, and finished with a simple pour of warm chocolate ganache. They’re easy to make, very chocolatey, and sit comfortably in that space where breakfast and dessert unofficially agree.

Chocolate Pancakes, On Display

When I was six years old, my mother decided it would be a good idea to sign me up for department store modeling, which already tells you everything you need to know about the disconnect between who I was and what was happening. This was the 1970s when upscale department stores put on elaborate seasonal fashion shows, complete with luncheons and runways and rows of women dressed up and seated at tables, ready to order the latest outfits for their children at home.

I was painfully shy then. Not in a coy way, but the kind of shy that lived in my chest and throat. And yet there I was, being marched out again and again in outfits that felt like costumes from someone else’s life: starched pinafores with ruffles, tights pulled tight enough that they made my legs feel theoretical, Mary Janes buckled carefully, hair styled into something immobile. We looked adorable, but we also looked like we had been assembled. Think concept car on full display.

Every show meant multiple outfit changes. Easter dresses. Christmas dresses. Spring dresses that made no sense to someone who just wanted to climb trees, play in the dirt, and sit on the floor. Each time I walked the runway, I was supposed to reach the end, step onto the big circular platform, turn slowly, and let everyone absorb the look.

Instead, every single time, I stood there with all four fingers of one hand shoved into my mouth, staring out at the room because I was absolutely terrified. Not my thumb. All four fingers. Like my own subconscious emergency brake. They told me to stop. I never did. I didn’t know how else to exist in that moment.

Here’s how it would go.

I would walk out, stop abruptly, and put the fingers in my mouth before I passed the first table of women.

I wasn’t crying or acting out. I was just overwhelmed, and this was the only move I had. The women backstage would gently pry my hand away before the next outfit, reminding me again that I shouldn’t do that. Then the curtain would part, and I would do it again. It became a rhythm. Outfit, walk, platform, fingers. Outfit, walk, platform, fingers. This became my personal brand and I didn’t care. It went on for a year. All four seasons.

From the outside, I’m sure it looked like nerves. From the inside, it felt more like confusion. I didn’t understand why I was being introduced to strangers as “spring,” or “holiday,” or “Easter,” or why my job was to stand still while adults evaluated ruffles. I only understood that I did not want to be there, and that the experience required strength I did not have at the time.

In the end, what got me through those shows wasn’t confidence or any early taste of being “on.” It was chocolate pancakes. I find that funny now, and it makes complete sense with who I am today. And now you know how to get me to do anything, just promise me a sweet chocolate ending and I’m good to go.

After the show, us kids were taken to a table where a man in a tuxedo made a very serious production out of serving chocolate pancakes, pouring chocolate syrup from high above our heads, adding whipped cream, sprinkles and strawberries, treating it like something glamorous and maybe a formal apology for what we just endured. That was the part I waited for and the only part I liked. It made standing there tolerable, knowing that if I made it through, there would be chocolate pancakes at the end.

I never had chocolate pancakes at home. In my mind, they became associated with one very specific feeling: relief.

Now, years later, I make chocolate pancakes for myself without an audience, runway, or silly costume outfits that don’t belong to me. They’re still soft and dark and rich, finished with a simple ganache that pours instead of setting, but they’re no longer something I must earn by being on display.

They’re just something warm I make because I remember exactly what it felt like to get through something by focusing on what came after.

And honestly that still feels like a pretty good reason.

Why I Love This Recipe

Chocolate is definitely the main character without asking it to justify itself as “breakfast.” We’re all aware of what’s happening here, and that matters to me.
The ganache is optional, but emotionally persuasive. It’s the difference between “this is good” and “okay, I see what you did here.” Don’t skip it.
These pancakes are playful by themselves. They don’t need sprinkles, hearts, or permission to exist, but you can definitely add your own whimsy if you’re feeling it.
They work just as well for a weekday as they would for your Valentine. Or a birthday morning surprise.

Ingredients

All-purpose flour – The required backdrop, boring like the carpeted department store runway. It’s not the reason, it’s just what everything else has to stand on.
Dutch-processed cocoa powder – Dark, pressed, and serious, not playground cocoa. It’s the version that learned how to sit still under lights.
Granulated sugar – Here’s the reason we’re acting like these pancakes are breakfast. Without it, the illusion falls apart.
Baking powder – The lift you need when you’re being asked to perform before you’ve had a say.
Salt – Keeps the whole thing from turning saccharine.
Egg – The thing that says, okay, we’re doing this now. Once it’s in, there’s no backing out.
Milk – Softens it and makes the batter wearable instead of stiff.
Neutral oil – Practical.
Mini chocolate chips – My little dots of reassurance. Like knowing there was going to be dessert at the end of the runway.
Good semi-sweet chocolate – This is the tuxedo guy. If it’s low-quality chocolate, the illusion is ruined immediately.
Heavy cream – Turns chopped pieces into something smooth enough to pour. It fixes things without making a scene.

How to Make Chocolate Pancakes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (dry bowl first)
Sift the flour, cocoa powder, sugar, baking powder, and salt into a large bowl. Cocoa clumps when it feels like it, so I always sift. If you don’t have a sieve, whisk thoroughly until the color looks even and calm.
Step Two (bring it together)
Add the egg, milk, and oil and stir just until combined. A few lumps are fine. This isn’t cake, and chocolate batter doesn’t benefit from overmixing. Fold in the mini chocolate chips last so they stay scattered instead of disappearing into one spot.
Step Three (cook gently)
Heat a skillet over low to medium heat. Chocolate batter darkens fast, so slower is better here. Pour about ⅓ cup of batter per pancake. When bubbles form and the edges look set, flip and finish the second side quickly. Repeat until the batter’s gone.
Step Four (ganache, if you’re doing it)
Put the chopped chocolate in a heatproof bowl. Warm the cream just until it starts to steam, then pour it over the chocolate. Let it sit for a minute or two, then stir slowly until smooth. It always looks unsure at first. Keep stirring.
Step Five (serve)
Drizzle the ganache over warm pancakes and eat them while they’re still soft. Stack them or don’t. This is one of those breakfasts that will go straight to the memory banks.

Recipe Tips

Don’t overmix the batter. Chocolate pancakes are dramatic enough without being overworked. A few lumps are fine. Think “backstage chaos,” not perfectly pressed seams.
Keep the heat lower than you think. Cocoa darkens fast, and no one wants a burnt exterior with a raw middle. This is not the moment for harsh lighting.
Wait for the bubbles before you flip them. That’s your cue. If you flip too early, the base hasn’t set, and everything slides apart, which is exactly how outfits fail on a runway.
Mini chocolate chips work better than full-size. They melt evenly and don’t sink or dominate. You want distribution, not a single diva stealing the focus.
For ganache, chop the chocolate smaller than you think you need to. Big chunks make streaks and delays.
Let the ganache sit before stirring. Pour the cream, walk away for a minute, then come back. This one stays pourable, unlike the set version in my Boston cream pie cupcakes.
Serve these warm, not piping hot. There’s a sweet spot where everything sort of relaxes.
And yes, these are absolutely dessert strutting around like breakfast. I’m well aware. That’s part of the charm.
Top smart – blueberries cut through the chocolate and make it look like brunch instead of dessert in denial.

Storage

If you somehow have leftovers, let the pancakes cool completely before stacking them. Warm pancakes trap steam, and steam turns soft things floppy in a way no one asked for.
Layer them with parchment in between and store in an airtight container in the fridge for up to three days. They reheat best in a toaster or a dry skillet, where the edges come back instead of slumping.
The ganache keeps separately in the fridge for a few days. Warm it slowly until it loosens again. If it looks stubborn, a small splash of cream brings it back.
These freeze surprisingly well. Lay the pancakes flat first so they don’t glue themselves together, then move them to a freezer bag. They’ll keep for a couple of months and reheat well.
Reheat with a little patience on low heat. This is breakfast that does better when it isn’t being shoved back onstage too fast.

FAQs

Can I make these chocolate pancakes ahead of time?
Yes. They hold up well, especially if you reheat them slowly. They’re forgiving like that.
Do I have to use Dutch-processed cocoa?
No, regular cocoa will work. Dutch-processed just gives you a deeper color and smoother chocolate flavor.
Can I skip the chocolate chips?
You can. The pancakes will still be chocolate, just less molten in the middle. Like tights without the ruffles.
Can I use butter instead of oil?
Yes. Melt it first. Butter gives you a slightly richer texture, but oil keeps them softer. Both are valid choices.
Why are my pancakes dry or tough?
Most likely overmixing or heat that’s too high. Chocolate batter doesn’t need aggressive stirring. Stir less, lower the flame, trust it more.
Can I make the ganache thicker or thinner?
Yes, because thicker means more chocolate! Thinner means a splash more cream. Adjust until it’s the way you want it.
Is this really breakfast?
We’re all in on the charade, and that’s fine Karen.
What should I serve with them?
Berries cut the sweetness. Whipped cream goes straight into fantasy mode. Espresso is my non-negotiable. Breakfast home fries also go well here

From My Kitchen Notes

Chocolate pancakes are us all agreeing to fib first thing in the morning. We call it breakfast, but everyone at the table knows exactly what’s happening.
Cocoa turns pancake batter into something closer to a costume. Same base, different outfit.
I think of the ganache as the pinafore. It’s completely unnecessary, wildly impractical, and somehow the thing that makes the whole look feel finished.
These pancakes cannot be rushed in the pan. They cook a little slower, like they’re waiting for you to notice them properly.
Blueberries and chocolate are one of my favorite combos. Blueberries are highly acidic and sweet. Chocolate has bitter notes and sweetness. This is how food harmony is created. You should try it.
I appreciate people who are willing to indulge in foods that are not always sensible. It tells me a lot about the part of you I like.
These pancakes make me remember that I once survived an entire year of department store fashion shows powered almost exclusively by the promise of chocolate syrup and whipped cream served by a man in a tuxedo who took his job extremely seriously. I’m still trying to figure out what that says about me, but I know I enjoy her.
I still like food that comes after something mildly ridiculous.
These pancakes remind me that anticipation can be a form of survival.
I’ve spent most of my life feeding myself between runs, obligations and roles. These pancakes are the old agreement I made with myself and never broke.

More Sweet Things Before Noon

Nutella French Toast Bake – Brioche, chocolate-hazelnut, custard center.
The Perfect Dutch Baby Pancake – Billowy, crisp edges, custardy middle.
Double Chocolate Chip Cake Mix Muffins – Soft, extra chocolate, simple.
Lemon Ricotta Pancakes with Blueberry Sauce – Fluffy, citrusy, bright berries.

This post may contain affiliate links. Please read my disclosure policy.

Chocolate Pancakes

Chocolate pancakes made with cocoa powder and mini chocolate chips, finished with warm chocolate ganache. Soft, fluffy, and very chocolatey from scratch.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword best chocolate pancakes with ganache, chocolate chip pancakes, Chocolate Pancakes, double chocolate pancakes, Dutch-processed cocoa pancakes, easy chocolate pancakes from scratch, fluffy chocolate pancakes

Prep Time 1 20

Cook Time 15

Total Time 1 35

Servings pancakes

Calories 385kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls (large and small) For mixing the batter and ganache.
Sieve To sift the dry ingredients.
nonstick skillet For even browning and easy flipping.
Saucepan (small). To gently heat the cream for ganache.

Ingredients

Pancake Batter:

1½ cups (190 g) all-purpose flour
¼ cup (25 g) Dutch-processed cocoa powder or unsweetened cocoa powder
¼ cup (50 g) granulated sugar
1½ tsps (6 g) baking powder
½ tsp (3 g) table salt
1 large egg lightly beaten
1 cup (240 ml) whole milk
¼ cup (60 ml) neutral oil
¾ cup (130 g) mini semi-sweet chocolate chips

Chocolate Ganache: (optional)

4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped (you could also use chocolate chips)
½ cup (120 ml) heavy cream

Instructions

In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, and salt using a fine-mesh strainer. If you do not have a strainer, whisk thoroughly until evenly combined and no lumps remain.
1½ cups (190 g) all-purpose flour, ¼ cup (25 g) Dutch-processed cocoa powder, ¼ cup (50 g) granulated sugar, 1½ tsps (6 g) baking powder, ½ tsp (3 g) table salt
Add the lightly beaten egg, milk, and vegetable oil to the dry ingredients. Stir just until combined. Do not overmix. Fold in the mini semi-sweet chocolate chips.
1 large egg, 1 cup (240 ml) whole milk, ¼ cup (60 ml) neutral oil, ¾ cup (130 g) mini semi-sweet chocolate chips
Heat a nonstick skillet or griddle over low to medium heat. Lightly grease if needed. Once hot, pour ⅓ cup (80 ml) of batter onto the surface for each pancake.
Cook until bubbles begin to form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the second side for an additional 1 to 2 minutes, or until cooked through. Adjust the heat as needed to prevent scorching, as cocoa batter browns quickly. Transfer cooked pancakes to a plate and repeat with remaining batter.
For the ganache, place the finely chopped semi-sweet chocolate in a small heatproof bowl.
4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped
Heat the heavy cream in a small saucepan over medium heat until it reaches a gentle simmer. Do not allow it to boil.
½ cup (120 ml) heavy cream
Pour the hot cream over the chopped chocolate and let sit for 2 to 3 minutes. Stir slowly from the center outward until the mixture is smooth and fully combined.
Drizzle the warm ganache over the pancakes and serve immediately.rizzle the ganache over the pancakes.

Notes

Do not overmix the batter; a few lumps are fine.
Cook over lower heat to prevent burning the cocoa.
Mini chocolate chips distribute more evenly than regular chips.
Chop ganache chocolate finely for smoother melting.
Pancakes freeze well without ganache.
Nutrition values reflect the pancake batter only and do not include the optional chocolate ganache.
Adding the full ganache increases calories by approximately 130–150 calories per serving, depending on how much is used.
Additional toppings such as whipped cream, syrup, or fruit will increase total sugar and fat content.
Values are estimates and may vary based on ingredient brands and portion size.

If you’re making these chocolate pancakes with ganache, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Chocolate Pancakes? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Chocolate Pancakes appeared first on Noble Pig.

Nutella French Toast Bake

Cathy Pollak — Thu, 12 Feb 2026 17:41:27 +0000

Nutella French toast bake layered with creamy custard-soaked brioche, and thick ribbons of Nutella, finished with a crackly brown sugar topping that turns glossy in the oven. A rich make-ahead breakfast that feeds a crowd and feels like warmth you prepared in advance.

Nutella French Toast Bake, Made for the Long Way Back Up

I split my childhood between the San Fernando Valley, the Southern California mountains, and SoCal suburbia, which meant snow some weekends and sun the next, and somewhere in that rotation I became the kid who insisted on dragging home something far too big for her.

One weekend out at the ranch valley house, digging around in the barn, which was full of interesting treasures from the early 1900s, I found my dad’s old wooden toboggan. The kind of sled with the long slats and the heavy curl at the front, metal running through it, rope at the nose, easily six plus feet long and absolutely heavier than I was. He told me no. It was too big, too fast, too much. I told him I didn’t care. I wanted it, but mostly I just wanted to go fast, which he quickly reminded me, that’s why you ski. I didn’t care. It had to be tied to the roof of the car to bring it home, which should have been the first clue that I was never going to choose the manageable version of anything.

Up in the mountains, behind the house, there was a hill that had no business being used by children. It dropped hard and crooked through trees, and at that elevation the snow didn’t just drift in, it buried you. I would haul that sled to the top, launch myself down it, crash half the time, get up, drag it back up again, lungs burning in the high mountain air, legs shaking, and do it again. I was always bruised and cold, but I was also relentless.

I was burning energy faster than I could create it during those runs and needed to make my own little system for keeping warm and fed.

Inside, the centerpiece of that house was a bright orange cone-shaped fireplace, suspended and dramatic, and I would smear Nutella and peanut butter over white bread, lay it on a plate, and set it beside that fireplace like my own private melt station while I went back out for another run. By the time I came in again, snow-soaked and freezing, the chocolate would be soft and gooey, sliding into the bread, the peanut butter loosening into something almost molten. I would stand there dripping on the tile, eat it without any type of formality, and then go back outside and do it all over again, determined to beat gravity one more time.

No one was paying attention to this or optimizing what I was doing, which was typical for the time. For me, it was just energy management, my own stubbornness, sugar, and warmth.

Years later, I now live in the middle of hazelnut country. Oregon grows the vast majority of the hazelnuts in the United States, fields and orchards of them stretching out in every direction, and it’s not lost on me that I somehow ended up here after a childhood of smearing chocolate-hazelnut spread onto white bread beside a mountain fireplace. The jars weren’t coming from here back then, and they aren’t now, but the crop that makes them possible grows right outside my life. That detail feels like something life placed in softly, the way it does when it knows you’ll notice eventually.

As a child I did not get the warmth handed to me during those cold sledding days, I had to engineer it myself. I was the kid alone on the hill. I became the mother with a sledding hill of her own, rotating warm gloves out of the dryer so my kids never had to feel that bite in their hands. I made sure snacks and food were available to keep them going. Kids laughing, dogs chasing them up and down, my own systems in place so they could just enjoy it.

This Nutella French toast bake grew out of the memory of those days. It isn’t subtle or delicate the way some breakfast casseroles are. It’s layered brioche soaked in cream and eggs, Nutella pressed between slices the way I used to press it into bread with the back of a spoon, and finished with a brown sugar topping that turns crackly and shiny in the oven. It’s what happens when your own private melt station grows up and learns to feed a table instead of just one bruised kid who refused to quit.

Those experiences did teach me about my own endurance, so not all is lost. About dragging the heavy thing up the hill again even when no one is watching and letting something melt long enough to soften me before heading back out into the cold.

In the end, the toboggan was too big, but so was the hill, and so was most of my life.

I dragged it up anyway.

Why I Love This Recipe

It’s assembled ahead of time and left alone in the fridge, which feels like the adult version of preparing for the next climb before you even feel tired.
The brown sugar topping boils down into something almost glassy before it goes over the top. It isn’t here for decoration. It seals everything in, and finishes the job.
It feels worthy of Valentine’s morning or Easter brunch. It holds that moment easily. It also works on an ordinary Sunday when nothing is on the calendar.
I like that you can’t rush custard-soaked bread. It has to earn the absorption over time and then show itself all at once in the oven.

Ingredients

Brioche (or challah) bread – Soft enough to soak up everything you give it, sturdy enough to hold together after a long night in the custard. I like bread that can take a little pressure.
Nutella – The original fuel. Sweet and thick. Still the same energy source I used before running back into the cold. Any chocolate-hazelnut spread works. It doesn’t have to be the branded one.
Eggs – The bind. They turn the chaos into structure once you combine them with heat. This is chemistry doing its job.
Heavy cream – This is what makes it feel like more than survival. It’s what turns white bread and sugar into something that feels like you planned it.
Vanilla extract – Background depth.
Salt – Necessary tension. Most sweet things need it.
Ground cinnamon – Warmth that hangs out and taps you on the shoulder.
Light brown sugar – This is what caramelizes under heat and leaves that crackled top. A little grit that turns into something darker and better once baked.
Brown sugar + water (topping) – The late-stage gloss that seals the deal. I brush it on knowing it’s going to change under the oven one more time.
Confectioners’ sugar (optional) – A soft finish if you want it. Not required, but it makes it feel complete.

How to Make Nutella French Toast Bake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (construct it)
Preheat the oven to 375°F, and spray a 9×13-inch baking dish so nothing sticks later. Slice the brioche or challah into thick ¾-inch slices, spread Nutella generously on one side, then cut each slice into triangles. I don’t dab it on. I spread it the way I used to, decisively, because if you’re going to fuel something, commit to it. Cutting them into triangles makes sure the chocolate runs through every bite instead of hiding in little corners.
Step Two (whisk until it feels right)
In a large bowl, whisk the eggs, heavy cream, vanilla, salt, cinnamon, and brown sugar until smooth. I always whisk a little longer than necessary. The sugar should dissolve fully so the custard bakes evenly. No grainy surprises. If we’re doing this, we’re doing it all the way.
Step Three (let it absorb what it needs)
Pour half the custard into the baking dish. Layer the Nutella-coated triangles, chocolate side up, in a slightly overlapping zigzag. Pour the remaining custard over the top and gently press the bread down so it can take it in. Cover and refrigerate for at least 2 hours, or overnight if you’re planning ahead. This is the part where nothing looks dramatic, but everything important is happening.
Step Four (heat changes it)
Bake uncovered for 20 minutes, then loosely tent with foil so the top doesn’t darken too fast. Bake another 15 to 20 minutes until the center is set and no longer loose in the middle. If it still shifts when you nudge the pan, give it more time. It will tell you when it’s ready.
Step Five (finish it with fire)
While it bakes, stir brown sugar, water, and cinnamon together in a small saucepan over medium heat. As soon as it boils and turns syrupy, pull it off the heat. It should be thin and fluid, ready to move.
Step Six (let it settle)
Brush the hot syrup over the bake and return it to the oven for 5 to 10 minutes, just until the top tightens up and forms a delicate crackle. Let it rest before slicing. The custard needs a minute to get itself together. Dust with confectioners’ sugar if you want the contrast. Serve warm.

Recipe Tips

Brioche or challah works because it can absorb the custard without falling apart. This bake needs something that can take a hit and still hold its shape.
Spread the Nutella all the way to the edges. Don’t leave dry borders. If you’re going to do this, do it completely. Thin smears disappear once it bakes.
Let it chill the full two hours if you can. The bread needs time to drink in the custard. Rushing it means the center stays underdeveloped and the edges cook too fast. Let it go longer if you can.
Press the bread down gently after pouring the custard. Not aggressively. Just enough to help it settle into the liquid. There’s a difference between force and guidance.
If the top starts getting too dark before the center sets, tent it with foil and keep going. The inside matters more than the surface.
When you make the brown sugar topping, pull it off the heat the second it boils. Letting it go too long turns it thick and sticky instead of fluid and brushable.
Let the bake rest before slicing. Cutting into it too early makes it spill. Give it ten minutes. It will slice better and feel more deliberate.
If you want to nod to the way I used to eat it, add a thin layer of peanut butter under the Nutella. It isn’t required, but it adds that extra layer of fuel.
It’s sweet, yes, but it was created to energize something. Serve it to people you plan on going the distance with.

Storage

Let it cool completely before covering it. If you trap steam, the top loses that crackled finish and turns soft in a way that feels like a shortcut.
Cover the baking dish tightly or transfer slices to an airtight container and refrigerate for up to three days. It reheats well in a low oven so the edges crisp back up instead of going limp in the microwave. I’m not interested in soggy sweetness.
This doesn’t freeze well. The custard changes, the bread loses its composition, and it forgets what it was made to do. Some things are meant to be eaten while they still remember the heat.
Leftovers are best warmed slowly, like gloves coming out of the dryer before the next run. Not rushed or blasted. Just brought back to temperature so you can go again.

FAQs

Can I make Nutella French Toast Bake the night before?
Yes, it will benefit from it. The longer soak lets the custard move all the way through the bread instead of sitting on the surface. Overnight is ideal if you want the center to bake evenly without dry edges.
Can I add peanut butter like you used to?
Absolutely. Spread a thin layer under or over the Nutella before assembling. It won’t overpower the chocolate, but it adds salt and depth that make the whole thing feel more unreal.
Why is my French toast bake soggy in the middle?
It didn’t bake long enough. If the center still looks loose, give it a few more minutes. The middle should feel set, not sloshy.
Why did the top brown too quickly?
That’s why you tent it with foil halfway through baking. The sugar and Nutella darken fast. Covering it protects the surface while the inside catches up.
Can I use a different bread?
Yes, but choose something sturdy. Brioche or challah work because they hold custard without dissolving. Soft sandwich bread will fall apart under the weight.
Does it have to rest before slicing?
Yes. Give it five to ten minutes. The custard settles as it cools slightly, which keeps the layers intact instead of sliding apart.
Can I skip the brown sugar topping?
You can, but that final brush of syrup is what gives you the thin crackled finish on top. It turns soft custard into something with contrast. I personally never leave it out.

From My Kitchen Notes

There’s a specific kind of stamina you build when no one is supervising you. You don’t do something because you’re being watched. You do it because you decided you were going to, and that decision becomes the engine. That’s what those snow days were. That’s what this dish feels like when it comes out of the oven.
This dish was made from repetition, cold air, and the kind of stubbornness that refused to stay at the top of the hill.
I learned early that if I wanted the ride, I was also signing up for the climb.
The Nutella wasn’t indulgence. It was energy and strategy. I wasn’t making something pretty, just something that would keep me moving. There’s a difference, and I’ve always known it.
Nutella was new to the U.S. market at that time, but I had already developed my obsession with it in Italy, “pane e Nutella.” I was just glad it was finally here.
Make-ahead dishes feel familiar to me because they ask for faith. You assemble them while you’re tired and let them sit. You trust that something invisible is happening overnight. By morning, it holds. It’s like a contract with tomorrow.
The top cracks slightly when it bakes, and I like that. Heat changes things here, it sets the custard and darkens the sugar. It leaves marks. That doesn’t mean it’s broken.
Adding a swipe of peanut butter under the Nutella is unhinged in the best way. I promise.
There’s a specific satisfaction in eating something warm after you’ve been out in the cold too long. It doesn’t erase the cold. It reminds you that you can withstand it.
Some people need validation to continue. I’ve always been pushed by warmth and sugar and the decision to go again.
High altitude makes everything harder. Breathing, dragging, starting over. It never once occurred to me to stop. That’s probably the most honest thing about me.
I don’t think I was fearless as a child. I think I was determined. And I still am.
And maybe that’s the through line: I don’t mind effect, or effort, or doing something over and over until it works. I don’t resent the climb. I just don’t pretend it was light.

More Recipes To Fuel The Next Run

Blueberry French Toast Casserole – Make-ahead comfort with frozen berries baked into the custard.
Berry Pecan French Toast Casserole – Croissants, cream cheese, and berries layered for a richer version.
Cinnamon Roll Casserole – Easy brunch built from refrigerated cinnamon rolls.
Easy Round Challah – My 8-strand braiding method, perfect for bakes like this.
Cottage Cheese Egg Bake – Cheesy, vegetable-packed breakfast casserole that holds its own.

This post may contain affiliate links. Please read my disclosure policy.

Nutella French Toast Bake

Nutella French Toast Bake made with custard-soaked brioche layered with chocolate hazelnut spread and finished with a crackly brown sugar topping. This rich overnight French toast casserole is perfect for brunch, holidays, or a make-ahead breakfast that feeds a crowd.

Course Breakfast, Brunch

Cuisine American

Keyword brioche French toast bake, make ahead brunch recipe, Nutella breakfast casserole, Nutella French toast bake, overnight French toast casserole

Prep Time 15

Cook Time 35

Resting 2

Total Time 2 50

Servings to 8

Calories 515kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) For baking and proper layering.
mixng bowls (large) To whisk the custard.
whisk To fully blend the eggs and cream.
pastry brush To spread the syrup evenly.

Ingredients

cooking spray

Bake:

1 lb (454 g) brioche or challah bread, sliced
¾ cup (225 g) Nutella
8 large eggs
3 cups (720 ml) heavy cream
2 tsps (10 ml) vanilla extract
½ tsp (3 g) table salt
¾ tsp (2 g) ground cinnamon
⅔ cup (145 g) packed light brown sugar

Topping:

⅓ cup (70 g) packed light brown sugar
3 tbsps (45 ml) water
¼ tsp (0.5 g) ground cinnamon
confectioners' sugar for dustng (optional)

Instructions

Preheat the oven to 375°F (190°C). Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
cooking spray
Cut the brioche into ¾-inch (2 cm) slices. Spread Nutella on one side of each slice, then cut each slice diagonally into two triangles.
1 lb (454 g) brioche , ¾ cup (225 g) Nutella
In a large bowl, whisk together the eggs, heavy cream, vanilla extract, salt, cinnamon, and light brown sugar until smooth.
8 large eggs, 3 cups (720 ml) heavy cream, 2 tsps (10 ml) vanilla extract, ½ tsp (3 g) table salt, ¾ tsp (2 g) ground cinnamon, ⅔ cup (145 g) packed light brown sugar
Pour half of the custard into the prepared baking dish. Arrange the Nutella-coated bread triangles, Nutella side up, in an overlapping zigzag pattern. Pour the remaining custard evenly over the top and gently press the bread down to help it absorb the mixture. Cover and refrigerate for at least 2 hours or up to 24 hours.
Remove from the refrigerator while the oven preheats.
Bake uncovered for 20 minutes. Loosely cover with foil and bake an additional 15 to 20 minutes, until the custard is set and the center no longer appears liquid.
Meanwhile, combine brown sugar, water, and cinnamon in a small saucepan over medium heat. Whisk until the sugar dissolves and the mixture comes to a boil. Remove from heat immediately; it should be thin and syrupy.
⅓ cup (70 g) packed light brown sugar, 3 tbsps (45 ml) water, ¼ tsp (0.5 g) ground cinnamon
Brush the syrup evenly over the baked French toast. Return to the oven and bake uncovered for 5 to 10 minutes more, until the top is shiny and lightly crackled.
Remove from the oven and rest for 5 to 10 minutes before serving. Dust with confectioners' sugar if desired.
confectioners' sugar for dustng

Notes

Cover with foil midway through baking to prevent over-browning.
Slightly stale brioche absorbs custard more evenly.
The center should feel set but soft, not wet.
Best made the night before for easier morning baking.
Store leftovers refrigerated up to 3 days.
Not recommended for freezing due to custard texture.

If you’re making this Nutella French toast bake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Nutella French Toast Bake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Nutella French Toast Bake appeared first on Noble Pig.

Apple Pie French Toast Casserole

Cathy Pollak — Tue, 07 Oct 2025 12:38:04 +0000

This apple pie french toast casserole turns canned apple pie filling into a serious morning flex. Everyone will think you spent the evening peeling apples instead of watching TV.

How My Apple Pie French Toast Casserole Spends the Night

There’s a kind of power in opening my eyes and knowing breakfast is already waiting on me. My version of apple pie french toast casserole sits in the fridge all night, bread drinking up the cinnamon custard while the apple pie filling settles into all the corners making itself at home.

By morning it bakes into a sticky, golden casserole that’s way too indulgent for the hour on the clock, but I’ve never really cared about those types of limits. It’s secretly pie for breakfast and I’m here for every bite.

Why I Love This Recipe

Legit apple pie vibes before noon.
Sometimes lazy still equals impressive.
Breakfast that moonlights as dessert.

Ingredients

Straightforward breakfast bake stuff, only sweeter.

Bread cubes – the sponge that drinks it all in.
Eggs + milk + sour cream – the custard squad.
Vanilla, cinnamon, salt – flavor control.
Apple pie filling – shortcut magic and my favorite is in the recipe card.
Flour, butter, brown sugar and cinnamon – the crumble crown.

How to Make Apple Pie French Toast Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep and soak)
Cube the bread and drop it into a greased dish. Whisk eggs, milk, sour cream, vanilla, cinnamon, and salt, then pour it over the bread so everything’s coated.
Step Two (add the apples)
Spoon on the apple pie filling, letting it fall into the cracks and corners.
Step Three (top and chill)
Mix flour, brown sugar, butter, and cinnamon with your hands until crumbly, scatter it over the apples, cover, and refrigerate overnight.
Step Four (bake and serve)
Bake straight from the fridge at 350°F (175°C) until golden and set, about an hour. Slice it warm and call it breakfast.

Recipe Tips

Here’s some insider gossip when it comes to making my French toast with apple pie filling.

Sturdy bread is key. Brioche, challah, or sourdough hold up through the overnight soak instead of collapsing into pudding.
Let it sit. The longer it chills, the deeper that cinnamon custard sinks in.
Canned apple pie filling. It’s the shortcut that makes this apple pie french toast casserole an easy breakfast.
Bake from cold. Straight from the fridge to the oven. No waiting, no guessing.
Dress it up. A drizzle of maple syrup is the natural move. But feel free to add whipped cream, or ice cream if you’re fully committing to the pie-for-breakfast lifestyle (no judgement).

Storage and Freezing

Here’s how to keep this apple pie french toast casserole in play after breakfast.

Storage: Cool completely before cutting. Warm pieces trap steam and go soggy fast. Wrap individual squares in plastic or stash them in airtight containers. They’ll keep in the fridge for 4 to 5 days.
Freezer: Same idea, just use freezer bags. It lasts a couple of months without losing its soft, custardy texture.
Reheat: Microwave a piece for about a minute or warm it in a 350°F (175°C) oven until heated through. Will still have that same pie-for-breakfast feeling.

If you enjoy overnight breakfast bakes, my blueberry French toast casserole has the same sweet spot with frozen fruit instead of pie filling, same easy setup and year-round friendly.

FAQs

Can I make this apple pie french toast casserole ahead of time?
Yes. That’s the whole move here. Assemble it the night before, cover, and refrigerate. By morning the bread has soaked up all the custard, and it’s ready to bake straight from the fridge.
Can I use homemade apple pie filling instead of canned?
Absolutely. I’ve done both. Homemade adds a little more texture, but canned keeps things consistent and easy. Just match the amount called for in the recipe card.
If you’re craving a savory bite in the morning, my cottage cheese egg bake is a solid switch-up.
How do I know when the breakfast bake is done?
Look for a golden top and a center that’s set but still soft. If the edges brown too fast, cover it loosely with foil and keep baking until the middle no longer looks wet.
What should I serve with apple pie french toast casserole?
It’s sweet, so I like something savory next to it, like my crispy breakfast potatoes. You can also add bacon, sausage, or a pile of fresh fruit if you’re pretending to keep it balanced.

More Breakfast Casserole Recipes

Sweet or savory, here are more breakfast bakes to put on the menu.

Bagel Breakfast Casserole with Kielbasa — smoky, cheesy, hearty.
Cinnamon Roll Casserole — sweet, simple, shortcut.
Overnight Panettone Eggnog French Toast Casserole — holiday-perfect and spiced.
Cheesy Pepperoni Strata – savory and satisfying

This post may contain affiliate links. Please read my disclosure policy.

Apple Pie French Toast Casserole

This apple pie french toast casserole uses canned apple pie filling and a cinnamon custard soak for an easy make-ahead breakfast bake. Assemble it the night before, bake straight from the fridge, and call it dessert-for-breakfast done right.

Course Breakfast, Brunch

Cuisine American

Keyword Apple Pie French Toast Bake, apple pie French toast casserole, French toast with apple pie filling, Make Ahead Breakfast casserole, Overnight Apple Pie French Toast Bake, overnight breakfast bake

Prep Time 20

Cook Time 1

Overnight Chiiling: 8

Total Time 9 20

Servings

Calories 410kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For consistency.
mixing bowls One for the custard, one for the topping.
whisk To mix the custard evenly.
baking pan 9x13 For soaking and baking the casserole.
rubber spatula For pressing down the soaked bread.

Ingredients

1 (1 lb / 454 g) loaf of bread cut into 1" cubes (sourdough, brioche or challah)
8 large eggs
2 cups (480 ml) whole milk
½ cup (120 g) sour cream
1 tsp (5 ml) vanilla extract
½ tbsp (4 g) ground cinnamon
½ tsp (3 g) table salt
1 can (21 oz / 595 g) apple pie filling (this one is my favorite) or homemade apple pie filling

Topping:

1 cup (125 g) all-purpose flour
½ cup (115 g) butter room temperature
½ cup (100 g) light brown sugar
½ tbsp (4 g) ground cinnamon

Instructions

Cut bread into 1-inch cubes and add bread to a well-greased baking dish. (Stale bread works great too.)
1 (1 lb / 454 g) loaf of bread
Add eggs, milk and sour cream to a large bowl or blender, whisking well or blending on low until fully incorporated. Add vanilla, cinnamon and salt and continue mixing together until fully blended homogenously.
8 large eggs, 2 cups (480 ml) whole milk, ½ cup (120 g) sour cream, 1 tsp (5 ml) vanilla extract, ½ tbsp (4 g) ground cinnamon, ½ tsp (3 g) table salt
Pour egg mixture over bread cubes and make sure that all pieces of bread are in contact with the egg mixture; press down on bread with a large spoon as needed to coat.
Spread apple pie filling over bread evenly.
1 can (21 oz / 595 g) apple pie filling (this one is my favorite)
For the topping, in a separate bowl, combine flour, butter, brown sugar and cinnamon. Cut ingredients together until mixture is crumbly. (You can also use your hands to do this.)
1 cup (125 g) all-purpose flour, ½ cup (115 g) butter, ½ cup (100 g) light brown sugar, ½ tbsp (4 g) ground cinnamon
Spread topping evenly over the apple pie and bread mixture.
Cover pan and place in the fridge overnight or for at least 8 hours.
THE NEXT MORNING: Remove pan from refrigerator.
Place cold French toast bake in the oven and then turn oven on to 350 degrees. (Yes you are starting from cold.) Bake approximately 50-60 minutes. You are looking for the top to be golden brown and the middle to be firm. Bake in additional 5-minute increments until done, adding foil if the top appears to be done or browning too quickly.
Serve with jam or maple syrup if desired.

Notes

Assemble the casserole the night before for a true make-ahead breakfast.
Canned apple pie filling keeps it quick, but homemade works too.
Brioche or challah hold their texture best after soaking overnight.
Serve warm with maple syrup, whipped cream, or even ice cream if you’re into the pie-for-breakfast idea.

If you’re making this apple pie French toast casserole, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Apple Pie French Casserole with Apple Pie Filling? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Pie French Toast Casserole appeared first on Noble Pig.

Fluffy Pumpkin Pancakes with Cinnamon Syrup

Cathy Pollak — Sat, 04 Oct 2025 13:01:00 +0000

Pumpkin pancakes stacked high, spiced right, and dripping in cinnamon syrup. Pour the coffee and call it a good morning.

Fluffy Pumpkin Pancakes Worth Waking Up For

When I start making my fluffy pumpkin pancakes, it’s basically my bat signal that fall is here. I’ve always been a pancake girlie, and this stack is one I look forward to every year.

The whipped egg whites are what take these pumpkin cinnamon pancakes from flat diner cakes to the tallest, loftiest stack. Then the cinnamon syrup seeps into every craggy edge, and suddenly breakfast tastes exactly like all October mornings should.

Why I Love This Recipe

Fluffy enough to brag about.
Pumpkin flavor is turned all the way up.
Leftover cinnamon syrup can be used on ice cream later.

Ingredients

What you need for pumpkin pancakes with cinnamon syrup:

All-purpose flour – pancake batter and thickens the syrup.
Granulated sugar – classic sweetener.
Light brown sugar – adds caramel flavor to the syrup.
Baking powder – the lift before the egg whites.
Cinnamon – the spice you’ll taste first and last.
Ginger + Nutmeg – spice duo.
Vanilla extract – in the batter and the syrup.
Pumpkin purée – the reason these pancakes exist.
Whole milk – smooths the batter.
Large egg – yolk for body, whites for lift.
Butter – melted in for flavor.
Water – the base for the syrup.

How to Make Pumpkin Pancakes with Cinnamon Syrup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the syrup)
Start with the cinnamon syrup. Stir the sugars, flour, and cinnamon together in a small saucepan, then add the vanilla and water. Bring it to a boil, let it bubble for a minute, then pull it off the heat. Set it aside until the pancakes are ready.
Step Two (mix the dry and wet)
In one bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and ginger. In another, beat the yolk with milk, pumpkin, and vanilla, then slowly stir in the melted butter. Mix the wet into the dry until it looks like batter, not paste.
Step Three (fold in the fluff)
Whip the egg white until stiff peaks form and fold it into the batter. This is the move that makes your pumpkin pancakes puff tall on the plate.
Step Four (cook and serve)
Heat a greased griddle to medium-high (about 375°F/190°C). Scoop about ¼ cup (60 ml) batter for each pancake, cook until bubbles show and the edges look dry, then flip until golden. Stack them high, pour on the cinnamon syrup, and keep extras warm in a low oven if needed.

Recipe Tips

Little things that make a big difference with pumpkin pancakes:

Mix the dry and wet ingredients separately so the batter blends evenly.
Let the batter rest for 10 minutes. It hydrates the flour and makes the pancakes softer.
Beat the egg white to stiff peaks and fold it in gently so the air doesn’t deflate.
Use a ¼ cup (60 ml) scoop so every pancake cooks at the same pace.
Flip when bubbles show and the edges look set. That’s your cue they’re ready.
If you’re not using a griddle, a nonstick skillet works best. The pan is hot enough when a drop of water skitters across the surface.
Keep pumpkin pancakes on a rack in a 200°F (95°C) oven so they stay crisp instead of steaming limp in a stack.
Beating the egg white separately is what makes these pumpkin pancakes rise tall. If you want another trick for height, my secret to the fluffiest pancakes uses a boxed mix with yogurt and still turns out surprisingly tall.
If you’re planning ahead past fall, my chocolate pancakes are perfect for winter mornings, especially around Christmas.

Storage and Freezer

Make a batch now, stash it, and thank yourself later when fall mornings have you in the pumpkin mood.

Leftovers – Pancakes keep in the fridge for about 3 days. Heat them up and they taste like you just flipped them.
Freezing pancakes – Stack with parchment, slide into a freezer bag, and you’ve got breakfast on deck. Straight from frozen to toaster or oven works.
Syrup storage – The cinnamon syrup hangs out in the fridge for a month. Warm it up before pouring so it runs the way it should.

FAQs

Are there egg substitutes for the pumpkin pancakes?
You can use applesauce, mashed banana, or yogurt if you need an egg-free version. Just know they won’t puff up the way they do with whipped egg whites.
Can I adjust the spice levels?
Yes. Add more cinnamon, cut back the nutmeg, or keep it mild if that’s your style.
Can I make pumpkin cinnamon pancakes without baking powder?
Baking powder is what gives the pancakes lift. You can use baking soda with vinegar or buttermilk instead, but the texture won’t be quite the same.
Can I make the cinnamon syrup with less sugar?
Yes. Cut back the granulated sugar and the syrup will still come through strong with cinnamon.

More Fall Breakfasts

More ways to keep fall mornings spiced and sweet:

Butternut Squash Cinnamon Rolls with Cream Cheese Glaze – pillowy.
Pumpkin Crumb Coffee Cake – all the spices.
Streuseled Pumpkin Buttermilk Muffins – buttery topping.
Air Fryer Pumpkin Donut Holes – best with coffee.
Lightened-up Pumpkin Bread – easy and spiced.

This post may contain affiliate links. Please read my disclosure policy.

Fluffy Pumpkin Pancakes with Cinnamon Syrup

Fluffy pumpkin pancakes stacked with homemade cinnamon syrup for a fall breakfast worth freezing extras for.

Course Breakfast, Brunch

Cuisine American

Keyword best pumpkin pancakes, cinnamon syrup for pancakes, Easy Pumpkin Pancakes with Homemade Cinnamon Syrup, Fall Breakfast Ideas, fall breakfast recipes, fluffy pumpkin pancakes, homemade cinnamon pancake syrup, pumpkin cinnamon pancakes, pumpkin pancake recipe, Pumpkin Pancakes

Prep Time 15

Cook Time 20

Batter Resting Time 10

Total Time 45

Servings

Calories 365kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For consistency.
mixing bowls Separate for dry and wet ingredients.
Griddle or nonstick, or cast iron skillet. For even cooking.
cooling rack So pancakes don't steam.
Saucepan For making the syrup.
hand mixer To beat the egg white for fluffy pancakes.

Ingredients

Cinnamon Syrup:

½ cup (100 grams) granulated sugar
½ cup (100 grams) light brown sugar
2 tbsps (16 grams) all-purpose flour
1 tsp (3 g) ground cinnamon
1 tsp (5 ml) vanilla extract
1 cup (250 ml) water

Pumpkin Pancakes:

1 cup (130 grams) all-purpose flour
½ cup (100 grams) granulated sugar
1¾ tsps (7 g) baking powder
½ tsp (1.5 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
¼ tsp (0.5 g) ground ginger
1 large egg separated, room temperature
¾ cup (177 ml) whole milk
½ cup (122 g) pumpkin purée
½ tsp (2.5 ml) vanilla extract
½ cup (112 g) butter melted, slightly cooled

Instructions

For the cinnamon syrup, in a small saucepan combine sugars, flour, and cinnamon. Stir well, then add vanilla and water. Bring to a boil, stirring occasionally, then remove from heat and set aside until ready to use.
½ cup (100 grams) granulated sugar, ½ cup (100 grams) light brown sugar, 2 tbsps (16 grams) all-purpose flour , 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) vanilla extract , 1 cup (250 ml) water
For the pancakes, in a large bowl whisk together flour, sugar, baking powder, cinnamon, nutmeg, and ginger.
1 cup (130 grams) all-purpose flour, ½ cup (100 grams) granulated sugar, 1¾ tsps (7 g) baking powder, ½ tsp (1.5 g) ground cinnamon, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground nutmeg
In a medium bowl lightly beat the egg yolk. Add milk, pumpkin, and vanilla. Slowly stir in melted butter so it doesn’t cook the yolk. Mix into dry ingredients just until combined.
1 large egg, ¾ cup (177 ml) whole milk, ½ cup (122 g) pumpkin purée, ½ tsp (2.5 ml) vanilla extract, ½ cup (112 g) butter
In another bowl beat the egg white until stiff peaks form, then gently fold into the batter.
Heat a greased griddle or skillet over medium-high heat (about 375°F/190°C). Pour about ¼ cup (60 ml) batter for each pancake. Cook until bubbles form and edges look dry, then flip and cook until golden.
Serve with warm cinnamon syrup, or keep pancakes warm on a rack in a 200°F/95°C oven.

Notes

Nutrition information is calculated for three pancakes with approximately one tablespoon (15 ml) of cinnamon syrup.
For a sweeter breakfast, add more syrup when serving.
Pancakes can be made ahead and frozen; reheat from frozen in the toaster or oven.
The syrup keeps in the refrigerator for up to one month. Warm before serving.

If you’re making these fluffy pumpkin pancakes with cinnamon syrup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Fluffy Pumpkin Pancakes with Cinnamon Syrup? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fluffy Pumpkin Pancakes with Cinnamon Syrup appeared first on Noble Pig.

The Perfect Dutch Baby Pancake Recipe (Extra Billowy)

Cathy Pollak — Fri, 13 Jun 2025 12:00:45 +0000

This is how you get a serious puff from your Dutch baby pancake. Make the perfect oven-baked pancake with crisp edges and a soft, custardy middle.

Master the Perfect Dutch Baby Pancake

There’s nothing quite like pulling a Dutch baby out of the oven. It puffs up dramatically, gets those crisp edges, and sinks into this soft, custardy middle that’s impossible to ignore. I’ve made a lot of them over the years, and this version nails that over-the-top rise every single time.

I use a cast iron skillet, room temp ingredients, and just the right batter-to-pan ratio to get that lift. Nothing over-the-top—just what works. No need for tricks, just a few solid details that make all the difference.

This Dutch baby comes out hot and golden, ready for whatever you want to throw on top. I usually go for powdered sugar and lemon, or some berries and syrup.

What Makes This Dutch Baby Pancake Extra Billowy

The big puff happens when the pan is screaming hot and the batter hits it fast. I use a cast iron skillet and let it preheat with the butter in the oven—this is key. That sudden blast of heat turns the moisture in the batter into steam, and that’s what pushes everything up the sides.

Room temperature eggs and milk help keep things smooth. If they’re too cold, the batter won’t react the same way in the pan, and you’ll lose some of that lift. I also let the batter sit for five minutes before pouring—it gives the flour a chance to hydrate, which helps with texture.

What comes out of the oven is crisp around the edges and light in the center, with that golden, inflated look that feels like a party trick. The contrast—edges plus puff—is what makes a Dutch baby great, and when everything lines up, it’s dramatic in the best way.

Why You’ll Love Making This Dutch Baby Pancake Recipe

Simple method with big results—just blend, pour, and bake.
Oven-baked pancake, so no standing over a hot griddle.
Easy to dress up—lemon and powdered sugar, berries, preserves, you name it.

What You’ll Need for Your Perfect Dutch Baby

This combo gives you the lift, the texture, and the flavor that make this pancake worth making.

Butter – Gets nice and browned in the pan for flavor and helps with that amazing puff.
All-purpose flour – The base for that signature Dutch baby texture.
Granulated sugar – Just enough sweetness for balance.
Whole milk (room temperature) – Key for a smooth batter and a consistent puff.
Large eggs (room temperature) – Gives the pancake its rich, custardy structure.
Vanilla extract – Adds a warm, classic flavor.
Ground cinnamon – A touch of spice that works perfectly.
Table salt – Brings out all the other flavors.

How to Make Your Extra Billowy Dutch Baby

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step one (preheat the oven and pan)
Set your oven to 400°F (200°C). Toss the butter into your 10–12 inch (25–30 cm) cast iron skillet and slide the whole thing into the oven. The butter will melt while the pan gets hot—don’t skip this part, the heat is what gives you that big puff.
Step two (make the batter)
Add the flour, sugar, milk, eggs, vanilla, cinnamon, and salt to a mixing bowl. Whisk it up until smooth—just don’t go overboard. You want it mixed, not foamy or overworked.
Step three (let it rest)
Give the batter five minutes to sit. It helps the flour soak up the liquid and makes the texture way better.
Step four (pour and bake)
Take the hot skillet out of the oven and pour the batter right in. Be careful—it’ll sizzle. Then bake for 25 minutes until it’s puffed and golden.
Step five (serve it up)
Slice and serve while it’s still warm. I like mine with powdered sugar and lemon juice, but syrup, berries, or preserves all work too.

Pro Tips for a Perfect Dutch Baby

This pancake only needs a few ingredients, but technique makes all the difference. Here’s what I’ve learned from making more Dutch babies than I can count.

Hot pan is non-negotiable. That 10–12 inch (25–30 cm) cast iron pan needs to be blazing hot when the batter goes in. It’s what creates that sudden burst of steam that pushes the pancake sky-high.
Room temperature rules. Don’t use cold eggs or milk. Let them sit out so they mix better and react the right way when they hit the pan.
Don’t overmix the batter. Whisk until smooth, then stop. Overmixing can make the texture tough instead of soft and custardy.
Rest the batter. Letting it sit for five minutes gives the flour time to fully absorb the liquid, which helps the structure and keeps things from getting soggy.
Baking precision matters. Measuring flour the right way makes a difference here. Since the flour-to-liquid ratio affects the rise and texture, even a little extra can throw things off. Here’s a quick guide on how to measure flour properly—worth bookmarking if you bake a lot.
Resist opening the oven door. That dramatic puff depends on steady heat. Cracking the door early lets in cold air and messes with the rise.
Serve it right away. Dutch babies start to fall as soon as they leave the oven. Have your toppings ready so you can slice and serve while it’s still puffed and golden.
Make it a full breakfast. This Dutch baby pairs well with my crispy breakfast potatoes (home fries) or honey lime fruit salad on the side.

Your Favorite Dutch Baby Toppings

Once your extra billowy Dutch baby comes out of the oven, it’s ready for toppings. The classics are always solid: a dusting of confectioners’ sugar, a drizzle of maple syrup, or a spoonful of your favorite preserves.

If you want to take it further, try fresh berries, sliced bananas, a dollop of whipped cream, or a squeeze of lemon juice. Cinnamon sugar adds a nice touch too. I also like pouring over some of my homemade strawberry sauce—it’s sweet, tangy, and made for this kind of thing.

Troubleshooting Common Dutch Baby Issues

Even with a simple recipe, a few small things can throw off your Dutch baby. Here’s how to fix the most common problems.

Why didn’t my Dutch baby puff? The most common reasons are a pan that wasn’t hot enough, cold ingredients, or opening the oven door too early. Make sure the pan is preheated and the oven is fully hot before you add the batter—and keep that door shut.
My Dutch baby has a soggy bottom. This usually means it didn’t bake long enough or it sat too long in the pan after coming out. Make sure the pancake is deeply golden, and serve it right away to avoid steam making the base soggy.
The edges burned before the center was done. Your oven might run hot or have uneven heat. Try rotating the pan halfway through or lowering the temp slightly next time.
My Dutch baby came out flat. Check that your baking pan was hot enough and that your ingredients weren’t cold. Also make sure you didn’t overmix the batter—too much gluten development can weigh it down.
It collapsed as soon as I pulled it from the oven. That’s normal. Dutch babies are meant to puff dramatically and then fall. Just serve it immediately for the full effect.
Can I make this in a stainless steel or nonstick pan? A cast iron pan is best for that dramatic puff, but a heavy oven-safe skillet or baking dish can work in a pinch. Just know the rise might not be quite as tall.
Can I use plant-based milk? Yes, but the texture might be a little different. Whole milk gives the richest, puffiest result.
Can I make the batter ahead of time? You can mix it a few hours ahead and keep it in the fridge, but bring it to room temp and give it a quick whisk before baking.

Storing and Reheating Dutch Baby Pancakes

This pancake is best right out of the oven, but leftovers still work.

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a 300°F (150°C) oven until warmed through—about 8–10 minutes. The edges won’t be as crisp, but the flavor holds up.
You can also use a toaster oven or air fryer for a quicker reheat with better texture. Microwave if you have to, but expect it to be soft.

More Pancakes to Keep in Rotation

If you liked this Dutch baby, here are more pancake recipes I created that cover all kinds of moods—from rich and chocolatey to light and citrusy:

Chocolate Pancakes – Rich, fluffy, and full of melty chocolate.
Strawberry Buttermilk Pancakes – Tender and packed with juicy strawberries.
Banana Blender Pancakes – Quick, easy, and surprisingly good.
The Fluffiest Pancakes – A couple tricks make these extra tall.
Lemon Ricotta Pancakes with Blueberry Sauce – Light, airy, and not too sweet.
Pumpkin Pancakes – Best with homemade cinnamon syrup.

Bake Your Perfect Dutch Baby

This pancake doesn’t take much—just a hot pan, a few ingredients, and the right timing. Once you see that puff, you’ll want to make it again. Keep it simple or pile on the toppings—it’s a good one for a slow morning.

This post may contain affiliate links. Please read my disclosure policy.

Perfect Dutch Baby Pancake Recipe (Extra Billowy)

This extra billowy Dutch baby pancake bakes up with crisp, golden edges and a soft, custardy center. Made with simple ingredients and a hot cast iron pan, it’s the kind of breakfast that looks impressive but couldn’t be easier.

Course Breakfast, Brunch

Cuisine American

Keyword cast iron Dutch baby, Dutch Baby Pancake, Dutch Baby Pancake Recipe, extra billowy Dutch baby, German pancake, oven pancake

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 213kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls To mix the batter smoothly without overworking it.
whisk To mix the batter.
cast iron skillet It retains the heat for that signature puff.

Ingredients

2 tbsps. (28 g) butter
1 cup (120 g) all-purpose flour
2 tbsps. (25 g) granulated sugar
½ cup (120 ml) whole milk room temperature
3 large (150 g) eggs room temperature
½ tsp. (2.5 ml) vanilla extract
½ tsp. (1.3 g) ground cinnamon
¼ tsp. (1.5 g) table salt

Instructions

Preheat the oven to 400°F (200°C).
Place the butter in a 10–12 inch (25–30 cm) cast iron pan (the smaller the pan, the bigger the puff) and put it in the oven to melt while the pan heats.
2 tbsps. (28 g) butter
Add all remaining ingredients to a bowl. Whisk or until smooth, being careful not to overmix.
1 cup (120 g) all-purpose flour, 2 tbsps. (25 g) granulated sugar, ½ cup (120 ml) whole milk, 3 large (150 g) eggs, ½ tsp. (2.5 ml) vanilla extract, ½ tsp. (1.3 g) ground cinnamon, ¼ tsp. (1.5 g) table salt
Let the batter rest for 5 minutes to allow the flour to absorb the liquid—this improves the texture.
Carefully remove the hot pan from the oven and pour in the batter.
Bake for 25 minutes.
Remove from the oven, slice into wedges, and serve hot with your favorite toppings: berries, syrup, preserves, confectioners’ sugar, or cinnamon-sugar.

Notes

Be sure your milk and eggs are at room temperature. Cold ingredients can prevent the pancake from rising properly.
Letting the batter rest helps the flour hydrate and improves texture.
Serve immediately—Dutch babies deflate quickly.
Try it with powdered sugar, lemon juice, berries, jam, or even my homemade strawberry sauce.
For a full breakfast, serve with crispy breakfast potatoes or honey lime fruit salad.
Nutrition is estimated and based on 4 servings. The amount accounts for pan browning and assumes full use of batter and butter.

For optimal outcomes when making this Dutch baby pancake, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you made this perfect Dutch baby pancake recipe? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post The Perfect Dutch Baby Pancake Recipe (Extra Billowy) appeared first on Noble Pig.

Lemon Ricotta Pancakes with Blueberry Sauce

Cathy Pollak — Tue, 18 Mar 2025 12:05:00 +0000

Lemon ricotta pancakes with blueberry sauce are soft, fluffy, and packed with bright citrus flavor. Topped with a warm blueberry sauce, they’re the perfect mix of tangy, sweet, and rich.

Lemon Ricotta Pancakes with Blueberry Sauce Are Light, Flavorful, and Easy to Make

Lemon ricotta pancakes with blueberry sauce are a nice change from the usual, with a balance of creamy, tangy, and sweet flavors. The ricotta makes them soft and tender, while the lemon adds a fresh brightness that keeps them from feeling too heavy. They cook up golden and fluffy, ready to be stacked and drizzled with a warm blueberry sauce.

The sauce is simple but adds a lot. Fresh or frozen blueberries simmer down with a little sugar and lemon juice, thickening into a topping that complements the pancakes without overpowering them. It’s just sweet enough and ties everything together with a little tartness.

I like that this recipe doesn’t take much longer than a basic pancake recipe but has a little more texture and flavor. The ricotta keeps them rich without feeling heavy, and the lemon keeps them from being too sweet. It’s an easy breakfast that feels a little more put-together without a lot of extra steps.

Why I Love This Recipe

The assertive citrus flavor comes from both lemon juice and zest.
They’re lighter than traditional pancakes (low in fat) but still rich and satisfying.
The quick blueberry sauce adds sweetness without overpowering the lemon.

Ingredients

This mix of ingredients makes for pancakes that are soft, flavorful, and perfectly paired with that warm blueberry sauce.

All-purpose flour – The base of the pancakes, giving them structure while keeping them soft and fluffy.
Granulated sugar – Adds just enough sweetness to balance the tart lemon and enhance the flavor. It also sweetens the blueberry sauce.
Baking powder & baking soda – A combo of both gives the pancakes lift and a light texture.
Salt – Brings out the flavors and keeps the sweetness from feeling flat.
Ricotta cheese – Adds richness and moisture without making the pancakes too heavy. Part-skim works best, but avoid fat-free for the right texture.
Egg & egg whites – The whole egg helps bind everything together, while the extra whites keep the pancakes light and airy.
Lemon juice – Used in both the pancakes and the blueberry sauce, it gives bright, fresh citrus flavor and a little acidity to balance the sweetness.
Lemon zest – Packs in even more lemon flavor without adding extra liquid.
Canola oil – Keeps the pancakes tender and helps them cook evenly without sticking to the skillet.
Cornstarch – Thickens the blueberry sauce so it coats the pancakes instead of running off.
Blueberries – The star of the sauce, bringing natural sweetness and a juicy contrast to the lemony pancakes.
Water – Helps create the right consistency for the blueberry sauce.

How To Make Lemon Ricotta Pancakes with Blueberry Sauce

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Make the Batter
Preheat the oven to 200°F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the ricotta, egg, egg whites, lemon juice, lemon zest, and canola oil until smooth. Gently fold the wet ingredients into the dry ingredients until everything is combined. The batter will be thick—that’s how it should be.
Step Two: Cook the Pancakes
Heat a nonstick skillet over medium-low and lightly brush it with canola oil. Scoop about ¼ cup of batter onto the skillet, spreading it out slightly. Let it cook until the bottom is golden brown and the top starts to set, about 2 minutes. Flip and cook for another 2 minutes until the other side is browned and the center is cooked through.
Step Three: Keep Them Warm
As you finish cooking the pancakes, transfer them to a baking sheet and pop them in the oven to stay warm. Brush the skillet with a little more oil and repeat with the remaining batter.
Step Four: Make the Blueberry Sauce
In a small bowl, stir together the lemon juice and cornstarch and set it aside. In a medium saucepan, combine the blueberries, sugar, water, and salt. Bring it to a boil over high heat, then reduce the heat and let it simmer. Stir in the lemon juice-cornstarch mixture and keep stirring for about 2 minutes, until the sauce thickens slightly. Cover and set it aside.
Step Five: Serve and Enjoy
Spoon the warm blueberry sauce over the pancakes and dig in while they’re still warm.

Recipe Tips

Here are a few tips to make sure these lemon ricotta pancakes turn out just right.

If the batter feels too thick, add a splash of milk to loosen it up.
Remember to zest your lemons before juicing them.
Cook on medium-low heat to prevent browning too quickly before the center sets.
For extra flavor, try swapping canola oil for melted butter.
Warm the blueberry sauce just before serving so it’s the perfect consistency.

Storage and Freezing

Lemon ricotta pancakes with blueberry sauce store well, so you can enjoy them later without losing their texture or flavor.

Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a toaster or a low oven (300°F) until warm. Avoid the microwave, as it can make them soggy.
Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the toaster or oven.
Keep leftover blueberry sauce in the fridge for up to a week, and warm it on the stove or in the microwave before serving.
Freeze the sauce in an airtight container or ice cube tray for up to 3 months. Thaw in the fridge overnight and reheat before serving.

Frequently Asked Questions

Can I use full-fat ricotta instead of part-skim? Yes, full-fat ricotta will make the pancakes even richer and the texture will still be soft and fluffy.
Can I substitute bottled lemon juice for fresh? Fresh lemon juice is best for flavor, but bottled works in a pinch. The zest adds most of the citrus punch, so don’t skip it.
What if my batter is too thick? If the batter feels too thick to scoop easily, stir in a little milk until it reaches a smooth consistency.
Can I make the batter ahead of time? It’s best to cook the pancakes right after mixing, but you can prep the dry and wet ingredients separately and combine them just before cooking.
Can I use frozen blueberries for the sauce? Yes, frozen blueberries work just as well as fresh. No need to thaw them first—just add a minute or two to the cooking time.
How do I keep the pancakes warm while I cook the rest? Place them on a baking sheet in a 200°F oven until ready to serve.

More Pancake Recipes

If you’re also a pancake lover, here are a few more of my pancake recipes you need to try:

This post may contain affiliate links. Please read my disclosure policy.

Lemon Ricotta Pancakes with Blueberry Sauce

Lemon ricotta pancakes with blueberry sauce are soft, fluffy, and packed with citrus flavor. The ricotta keeps them tender, while the warm blueberry sauce adds a sweet, tangy contrast. Perfect for breakfast or brunch, these pancakes are easy to make and reheat well for later.

Course Breakfast

Cuisine American

Keyword Lemon Ricotta Pancakes with Blueberry Sauce

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 230kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate ingredient amounts for the right texture and flavor.
mixing bowls One for the dry ingredients and one for the wet ingredients.
nonstick skillet or griddle. Essential for evenly cooking the pancakes without sticking.
whisk Helps mix the batter smoothly without overworking it.
baking sheet Holds the cooked pancakes in the oven to keep them warm.
Saucepan Needed to cook the blueberry sauce until it thickens.

Ingredients

Pancakes:

1-1/4 cups all-purpose flour
3 tbsps. granulated sugar
2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
1 cup part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 tsps. grated lemon zest
1 tbsp. canola oil more for brushing on the skillet/griddle

Blueberry Sauce:

1-1/2 tbsps. fresh lemon juice
2 tsps. cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup granulated sugar
2 tbsps. water
1/4 tsp. table salt

Instructions

Preheat the oven to 200°F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
1-1/4 cups all-purpose flour, 3 tbsps. granulated sugar, 2 tsps. baking powder, 1/2 tsp. baking soda, 1/4 tsp. table salt
In a medium bowl, whisk together the ricotta, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until combined; the batter will be thick.
1 cup part-skim ricotta cheese, 1 large egg, 2 large egg whites, 1/2 cup fresh lemon juice, 2 tsps. grated lemon zest
Heat a nonstick skillet over medium-low and lightly brush with canola oil. Using a ¼-cup measure, drop the batter onto the skillet, spreading it slightly.
1 tbsp. canola oil
Cook until the underside is golden brown and the pancakes begin to set, about 2 minutes. Flip and cook for another 2 minutes, until the second side is browned and the center is cooked through.
Transfer the cooked pancakes to a baking sheet and place them in the oven to keep warm. Brush the skillet with more oil and repeat with the remaining batter.
For the blueberry sauce, stir together the lemon juice and cornstarch in a small bowl and set aside. In a medium saucepan, combine the blueberries, sugar, water, and salt. Bring to a boil over high heat, then reduce to a simmer. Stir in the lemon juice-cornstarch mixture and cook, stirring, until the sauce thickens slightly, about 2 minutes. Cover and set aside. Spoon the warm blueberry sauce over the pancakes before serving.
1-1/2 tbsps. fresh lemon juice, 2 tsps. cornstarch, 2-1/4 cups fresh or frozen blueberries, 1/3 cup granulated sugar, 2 tbsps. water, 1/4 tsp. table salt

Notes

For optimal outcomes when making these lemon ricotta pancakes with blueberry sauce, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Ricotta Pancakes with Blueberry Sauce appeared first on Noble Pig.

Strawberry Buttermilk Pancakes

Cathy Pollak — Thu, 13 Mar 2025 13:38:18 +0000

These strawberry buttermilk pancakes are fluffy, tender, and bursting with juicy strawberries in every bite. I like to top them with a homemade strawberry sauce for extra flavor, but they’re just as good with butter and syrup.

Strawberry Buttermilk Pancakes

Sometimes, I just want a stack of soft, fluffy pancakes loaded with fresh strawberries, and these strawberry buttermilk pancakes always deliver. The buttermilk gives them the perfect balance of tangy and tender, while the strawberries add bursts of natural sweetness in every bite. They cook up golden on the outside, light on the inside, and come together with simple ingredients I usually have on hand.

I like to make these when I want something a little more special than a basic pancake but without a lot of extra effort. The batter is easy to mix, and letting it rest for a few minutes makes all the difference in getting that light, airy texture. A drizzle of butter and syrup works just fine, but when I have time, I top them with homemade strawberry sauce to bring out even more of that fresh berry flavor.

Whether it’s a slow weekend morning or a quick breakfast during the week, these pancakes always hit the spot. They’re soft, flavorful, and easy to make, which is exactly what I want when I’m craving a homemade stack.

Why I Love This Recipe

The strawberries caramelize slightly as they cook, adding even more sweetness and flavor to each bite.
The batter is thick but easy to work with, so the pancakes hold their shape and cook up evenly.
They reheat well, making them a great option for meal prepping breakfast for the week.

Ingredients

Every ingredient plays a role in making these strawberry buttermilk pancakes soft, fluffy, and packed with flavor. Here’s what you’ll need:

Unsalted butter – Adds richness and a touch of flavor to the batter.
All-purpose flour – The base that gives the pancakes their structure.
Granulated sugar – A little sweetness to balance out the tangy buttermilk and strawberries.
Baking powder – Helps the pancakes rise and stay fluffy.
Baking soda – Works with the buttermilk to create extra lift and tenderness.
Salt – Brings out all the flavors and keeps the sweetness in check.
Buttermilk – Makes the pancakes moist, slightly tangy, and light.
Eggs – Help bind everything together while adding moisture and richness.
Vanilla extract – Adds a warm, subtle sweetness.
Fresh strawberries – The star of the show! Juicy, sweet, and packed with flavor.
Vegetable oil (for the pan) – Keeps the pancakes from sticking and gives them that golden, crispy edge.

How to Make Strawberry Buttermilk Pancakes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One: Melt the Butter
Melt the butter in the microwave or on the stove, then set it aside to cool slightly.
Step Two: Mix the Dry Stuff
Grab a big mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt.
Step Three: Mix the Wet Stuff
In another bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth.
Step Four: Bring It All Together
Pour the wet ingredients into the dry and whisk briefly—don’t overdo it. A few lumps are totally fine.
Step Five: Add the Butter and Berries
Stir in the melted butter, then toss in the chopped strawberries and give it one last quick stir. The batter should still be a little lumpy.
Step Six: Let It Rest
Set the batter aside for 5–10 minutes. It makes a difference, so don’t skip this step!
Step Seven: Heat Up the Griddle
Drizzle some oil on a griddle and heat it over medium.
Step Eight: Cook the Pancakes
Once the griddle is hot, scoop about two tablespoons of batter per pancake onto it. When bubbles start popping up on the surface, flip and cook the other side until golden.
Step Nine: Keep It Going
Work in batches, adding more oil as needed, until you’ve used up all the batter.
Step Ten: Serve and Enjoy
Plate up the pancakes with strawberry sauce and some extra fresh strawberries on top.

Recipe Tips

If your pancakes aren’t as fluffy as you’d hoped, a few key factors could be at play. Here’s what to keep in mind:

Fresh leavening agents make a difference. Baking powder and baking soda lose their effectiveness over time, which can affect how well the pancakes rise.
Overmixing leads to dense pancakes. Stirring too much activates the gluten in the flour, so mix just until combined, leaving some lumps.
Resting the batter for 5–10 minutes improves texture. This short wait time allows the ingredients to work together for a fluffier, more flavorful result.
Cooking temperature matters. A griddle that’s too hot can brown the outside too quickly, preventing the pancakes from rising properly. Medium heat ensures even cooking.
Top them with my homemade strawberry sauce if you like extra strawberry flavor.

Storage and Freezing

These strawberry buttermilk pancakes are best enjoyed fresh, but they store, freeze, and reheat well for an easy breakfast later. Here’s how to keep them tasting great:

Storage: Let pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days.
Freezing: Stack pancakes with parchment paper between each one and place them in a freezer-safe bag or container. They’ll keep for up to 2 months.
Reheating: Warm in the microwave for 20–30 seconds, in a toaster on a low setting, or in a skillet over low heat until heated through.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh? Yes, but thaw and drain them first to avoid excess moisture in the batter.
What if my pancakes are too thick? If the batter is too thick to pour easily, add a splash of buttermilk to loosen it up.
Can I make the batter ahead of time? It’s best to make the batter fresh, but if needed, mix the dry and wet ingredients separately and combine them just before cooking.
Why are my pancakes browning unevenly? This can happen if the griddle isn’t evenly heated. Let it warm up fully and spread the oil evenly before cooking.
Can I make these without buttermilk? For a substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes before using.

More Pancake Recipes

If you’re also a pancake lover, here are a few more of my pancake recipes you need to try:

This post may contain affiliate links. Please read my disclosure policy.

Strawberry Buttermilk Pancakes

Strawberry buttermilk pancakes are soft, fluffy, and packed with fresh strawberries for a sweet, tangy flavor. Made with buttermilk for extra tenderness and a hint of vanilla, these pancakes cook up golden and light. Serve them with butter, syrup, or homemade strawberry sauce for an easy and delicious breakfast.

Course Breakfast

Cuisine American

Keyword Strawberry Buttermilk Pancakes

Prep Time 10

Cook Time 30

Total Time 40

Servings pancakes

Calories 171kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate ingredient measurement.
mixing bowls For making the pancake batter.
whisk To smoothly combine ingredients
Knife For slicing the strawberries.

Ingredients

Buttermilk Pancakes:

3 tbsps. unsalted butter
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsps. baking powder
1 tsp baking soda
1/2 tsp table salt
1-3/4 cup buttermilk
2 large eggs
2 tsps. vanilla extract
1 cup strawberries, chopped small
1/4 cup canola oil or vegetable or coconut oil, divided
extra chopped strawberries for garnish

Instructions

Melt the butter in the microwave or on the stove, then set it aside.
3 tbsps. unsalted butter
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsps. baking powder, 1 tsp baking soda, 1/2 tsp table salt
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until combined.
1-3/4 cup buttermilk, 2 large eggs, 2 tsps. vanilla extract
Pour the wet ingredients into the dry ingredients and whisk briefly—there should still be lumps of flour. Do not overmix.
Add the melted butter and whisk again, just until incorporated.
Fold in the chopped strawberries with a few quick stirs. The batter should still have some lumps—that’s fine.
1 cup strawberries, chopped small
Let the batter rest for 5–10 minutes. Do not skip this step.
Heat a griddle or pan over medium heat and add a drizzle of oil.
1/4 cup canola oil
Once hot, spoon about two tablespoons of batter per pancake onto the griddle. When bubbles start to appear on the surface, flip and cook until golden on the other side.
Work in batches, re-oiling the griddle as needed, until all the batter is used up.
extra chopped strawberries for garnish
Serve warm with strawberry sauce and fresh strawberries on top.

Notes

For optimal outcomes when making this strawberry buttermilk pancakes, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Strawberry Buttermilk Pancakes appeared first on Noble Pig.

Air Fryer French Toast

Cathy Pollak — Mon, 13 Jan 2025 13:14:28 +0000

Air fryer French toast – crispy on the outside, soft on the inside, and definitely not your mushy French toast.

Air Fryer French Toast

When I decided to start making French toast in the air fryer, it quickly became my favorite method. The outside gets crispy while the inside stays soft, giving you that perfect contrast of textures. It’s honestly so much better than using a frying pan or griddle, where the bread can turn out soggy, especially in the middle.

The cinnamon-sugar coating crisps up beautifully, creating a sweet outer layer, making the bread almost sturdy and hand-held dunkable, while the center stays soft and flavorful. It’s the perfect balance, and it turns out just right every time.

Serve it with maple syrup, powdered sugar, or whipped cream, or enjoy it plain—it’s delicious no matter how you serve it.

Why I Love This Recipe

The air fryer gives the French toast the perfect crispy exterior while keeping the inside soft and tender.
It’s a quick and easy breakfast that requires minimal cleanup.
The cinnamon-sugar coating adds the perfect touch of sweetness without making it too heavy.
A great breakfast idea kids can make for themselves.

Ingredients

For this air fryer French toast, you’ll need:

Vanilla Extract: Adds a warm, sweet flavor to the egg mixture.
Ground Cinnamon: Gives that classic French toast spice and flavor.
Granulated Sugar: Sweetens the egg mixture and helps create a crispy coating.
Cooking Spray: Prevents the French toast from sticking to the air fryer basket.
Confectioners’ Sugar (optional): A light dusting for extra sweetness and a nice finishing touch.
Bread: Thick white bread (I prefer something rustic), like Texas toast or freshly sliced bakery bread, works best for a sturdy texture.
Eggs: Large eggs create the rich, creamy base for the French toast batter.
Milk: Any milk works here to add creaminess to the egg mixture.

How To Make French Toast in the Air Fryer

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (Prep the Air Fryer)
Spray the air fryer basket generously with cooking spray.
Step Two (Heat the Air Fryer)
Preheat the air fryer to 350°F for about 5 minutes.
Step Three (Prepare the Bread)
Slice each piece of bread into four pieces by cutting it in half vertically, then horizontally.
Step Four (Make the Egg Mixture)
In a medium bowl, whisk together eggs, milk, vanilla extract, and ¼ teaspoon cinnamon until it’s all blended together.
Step Five (Make the Cinnamon-Sugar)
In a small bowl, mix the sugar and the remaining 1 teaspoon cinnamon to make your cinnamon-sugar mixture.
Step Six (Dip the Bread)
Working in batches of 6, dunk each bread piece into the egg mixture, soaking it for about 10 seconds on each side to make sure it’s fully coated.
Step Seven (Coat with Cinnamon-Sugar)
Sprinkle each side of the bread with the cinnamon-sugar mixture.
Step Eight (Cook the French Toast)
Place the bread pieces in the air fryer, making sure there’s space between them. Cook for 4 minutes, flip them over, then cook for another 4 minutes.
Step Nine (Serve and Enjoy)
Serve with syrup, confectioners’ sugar, or whipped cream.

Recipe Tips

Here are some tips to help you get the best results for your air fryer French toast:

If you can’t find thick-sliced bread, head to the bakery and slice your own loaf for a similar texture.
Cook more or fewer pieces based on the size of your air fryer. Make sure not to overcrowd the basket so the air can circulate for even cooking.
If any egg coating sticks to the basket, be sure to clean it in between batches to keep everything cooking smoothly.

Storage and Freezing

Here’s how to store and reheat your French toast:

Storage: Store any leftover French toast in an airtight container in the fridge for up to 2-3 days.
Reheating: Reheat in the air fryer at 350°F for 2-3 minutes to crisp it back up. You can also warm it in a microwave, but the texture won’t be as crispy.
Freezing: Freeze any leftovers in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid. Reheat directly from frozen in the air fryer at 350°F for about 5-6 minutes.

Frequently Asked Questions

Can I make the egg mixture ahead of time? Yes, you can prepare the egg mixture a day in advance and store it in the refrigerator.
Can I use a different type of milk? Yes, you can substitute whole milk with almond milk, oat milk, or any other milk of your choice.
How do I prevent the French toast from being too soggy? Avoid soaking the bread slices for too long in the egg mixture. A quick dip on each side is sufficient.

More Air Fryer Breakfast Recipes

Here are a few more easy and delicious air fryer breakfast recipes you’re going to love:

This post may contain affiliate links. Please read my disclosure policy.

Air Fryer French Toast

Air fryer French toast offers a quick and easy way to enjoy a classic breakfast with a crispy exterior and soft interior. Made with simple ingredients like eggs, milk, cinnamon, and your choice of bread, this breakfast recipe is perfect for busy mornings. The air fryer makes sure of even cooking without the need for excessive oil, resulting in a healthier version of traditional French toast. Customize it with your favorite toppings such as maple syrup, fresh berries, or powdered sugar for a delightful meal.

Course Breakfast

Cuisine American

Keyword Air Fryer French Toast

Prep Time 5

Cook Time 32

Total Time 37

Servings people

Calories 353kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls For putting together egg mixture.
Air Fryer Cooks the French toast evenly and crisply.
Knife For slicing the bread.
whisk For combining the egg mixture.

Ingredients

cooking spray
6 slices thick white bread
4 large eggs
2 tbsps. milk
1/2 tsp vanilla extract
1-1/4 tsp ground cinnamon divided
1/2 cup granulated sugar
confectioners' sugar (optional)

Instructions

Spray the air fryer basket generously with cooking spray.
cooking spray
Preheat the air fryer to 350°F for about 5 minutes. While it heats up, slice each piece of bread into four pieces by cutting it in half vertically, then horizontally.
6 slices thick white bread
In a medium bowl, combine eggs, milk, vanilla extract, and ¼ teaspoon cinnamon. Whisk until well blended.
4 large eggs, 2 tbsps. milk , 1/2 tsp vanilla extract, 1-1/4 tsp ground cinnamon
In a small bowl, mix the sugar and remaining 1 teaspoon cinnamon to make the cinnamon-sugar mixture.
1/2 cup granulated sugar
Working in batches of 6, dunk the bread pieces into the egg mixture, soaking each side for about 10 seconds to ensure the bread is coated evenly.
Sprinkle each side of the bread with the cinnamon sugar mixture and place them in the air fryer, leaving space between each.
Cook for 4 minutes, flip the bread, then cook for another 4 minutes.
Sprinkle with confectioners' sugar. Serve with maple syrup and/or whipped cream.
confectioners' sugar

Notes

For optimal outcomes when making these air fryer French toast, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Air Fryer French Toast appeared first on Noble Pig.

Overnight Panettone Eggnog French Toast Casserole

Cathy Pollak — Thu, 19 Dec 2024 12:40:08 +0000

This overnight panettone eggnog French toast casserole is the perfect holiday breakfast – easy to prep the night before, so you can just relax and enjoy the morning.

Overnight Panettone French Toast Casserole with Eggnog for Holiday Brunch

There’s nothing better than waking up to a holiday breakfast that’s already ready to go. This overnight panettone eggnog French toast casserole is perfect for those mornings when you want something festive without the early-morning hassle. You make it the night before, and then just pop it in the oven in the morning, filling the house with that delicious cinnamon scent.

What really makes this dish stand out is the panettone – an Italian sweet bread filled with raisins and candied orange peel. It’s one of those holiday-only treats, and it brings such a rich, fruity flavor to the casserole. The eggnog adds a creamy, spiced kick that ties all the flavors together.

It’s the perfect choice for Christmas morning or a leisurely New Year’s Day brunch. It’s also a great way to use up leftover panettone and eggnog from other holiday meals.

Why You’ll Love This Recipe

Super easy to prep ahead of time, so you can enjoy a stress-free morning.
Packed with festive flavors like eggnog and panettone—perfect for the season.
It’s a crowd-pleaser, so great for holidays and brunches with guests.
The house smells amazing while it bakes—your secret weapon for a cozy, impressive breakfast!

Ingredients and Substitutions

Her are a list of ingredients for your breakfast panettone casserole and some possible substitutions.

Panettone Loaf: This sweet Italian bread brings a rich, fruity flavor with candied orange peel and raisins. If unavailable, substitute with brioche or challah for a similar sweet, rich profile.
Granulated Sugar: Adds sweetness to balance the flavors.
Table Salt
Ground Nutmeg and Ground Cinnamon: These spices add warmth and depth to the dish, with cinnamon complementing the eggnog and panettone. You can use pre-ground versions, adjusting to taste.
Golden Raisins: These add chewy sweetness and texture. You can swap them with regular raisins, dried cranberries, or chopped dried apricots for a different flavor.
Light Brown Sugar: Adds caramelized sweetness with a hint of molasses. Dark brown sugar can be used for a more intense flavor.
Eggnog (Full-fat): The creamy base gives the casserole its rich, festive flavor. If you don’t have eggnog, substitute with a mix of whole milk and heavy cream, adding vanilla extract and nutmeg for flavor.
Eggs: Binds everything together, contributing to the structure and texture of the casserole.

This one is all about holiday flavors, but when I want something fruity instead, I make my blueberry French toast casserole, which works year-round.

How To Make Overnight Panettone Eggnog French Toast Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (Prepare the Panettone)
Take the panettone out of its wrapper and cut it into 1-1/2″ pieces. Set it aside for now.
Step Two (Mix the Eggnog Mixture)
In a big bowl, whisk together the eggnog, eggs, sugar, salt, and nutmeg until everything is well mixed.
Step Three (Add the Panettone and Raisins)
Toss the diced panettone and raisins into the eggnog mixture. Make sure the panettone is fully coated in that yummy mix.
Step Four (Let It Soak)
Put the soaked panettone and any leftover liquid into a 2-quart (11×7) baking dish that’s been greased with butter or cooking spray. Cover it up and pop it in the fridge for at least 8 hours or overnight.
Step Five (Get Ready to Bake)
About 30-45 minutes before you’re ready to bake, take it out of the fridge to let it warm up a bit. While it’s warming, preheat your oven to 350°F.
Step Six (Add the Topping)
Mix the brown sugar and cinnamon together in a small bowl, then sprinkle it evenly over the soaked panettone.
Step Seven (Bake It)
Cover the dish with aluminum foil and bake for 15 minutes. After that, take off the foil and bake for another 30 minutes, until it’s golden and bubbly.
Step Eight (Serve and Enjoy)
Once it’s done, serve it warm with some maple syrup on the side.

Recipe Tips

These easy tips will help you get the most out of your overnight casserole.

Let your fresh panettone sit out for a few hours or overnight to slightly stale. This helps it soak up the eggnog mixture better.
Adjust the overnight soak time to your liking—longer means creamier, shorter gives you a firmer texture.
Before baking, let the casserole warm up to room temperature. Cold dishes take longer to bake.
For the best texture, serve the casserole right after it’s baked while it’s warm and the top has some crispy edges.
If you want, grate some orange or lemon zest into the eggnog mixture to bring out a citrusy kick that goes perfectly with the panettone.
If you’re into cozy flavors, my overnight apple pie French toast bake brings that apple-pie comfort to the breakfast table.

Storing and Freezing

Here’s how I handle leftovers so this overnight French toast casserole keeps tasting good:

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm slices in the microwave, or slide them into a 350°F (175°C) oven for about 10 minutes.
Freezing: Baked casserole freezes well. Wrap it tightly in plastic and foil, store for up to 2 months, then reheat in the oven at 350°F (175°C) until heated through.

Frequently Asked Questions

How long can I refrigerate the casserole before baking?
It’s best to refrigerate overnight for the best flavor absorption. If needed, you can refrigerate for up to 24 hours.
Can I freeze the casserole for later?
I don’t recommended freezing before baking, but you can freeze leftovers and reheat them for later.
Can I use low-fat eggnog for a lighter version?
Yes, you can substitute low-fat eggnog, but keep in mind it will affect the creaminess and richness of the dish.
Can I prepare this without refrigerating overnight?
While overnight soaking enhances flavor, you can let it soak for at least 2-3 hours in the refrigerator for a quicker version.
Any tips for preventing the casserole from becoming too soggy?
Make sure the panettone is slightly stale, and don’t oversaturate it during the soaking process. Also, let it come to room temperature before baking.
What can I serve with this French toast casserole?
A tasty honey lime fruit salad, a side of breakfast potatoes, bacon or sausage, and a hot cup of coffee, cold brew or tea complement the dish perfectly.
Can I prepare the brown sugar and cinnamon topping in advance?
Yes. Mix the topping ahead of time and store it in an airtight container until ready to use.

When finished, the top of this casserole is very crunchy, while the bottom remains soft and custard-like.

More Breakfast Casserole Recipes

Holiday or not, these casseroles are the real ones.

Bagel Breakfast Casserole with Kielbasa – savory, smoky, and cheesy.
Monte Cristo Casserole – buttery, cheesy, and a little sweet.
Overnight Breakfast Casserole with Biscuits and Bacon – hearty and built for a crowd.
Blueberry Cinnamon Roll Casserole – fruity, sweet, and easy to throw together.

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Overnight Panettone Eggnog French Toast Casserole

This Overnight Panettone Eggnog French Toast casserole combines the rich, fruity flavors of Italian panettone bread with the creamy, spiced kick of eggnog, offering a festive and easy-to-make breakfast that's perfect for the holiday season. Prepared the night before, it allows for a stress-free morning, making it ideal for Christmas morning or a leisurely New Year's Day brunch. Simply bake in the morning for a warm, comforting meal that fills the house with a cozy cinnamon scent.

Course Breakfast

Cuisine American

Keyword Overnight Panettone Eggnog French Toast Casserole

Prep Time 20

Cook Time 45

Refrigeration 8

Total Time 9 5

Servings

Calories 506kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurately measuring the ingredients.
mixing bowls To mix the brown sugar and cinnamon together for the topping.
whisk Used to mix the eggnog, eggs, sugar, salt, and nutmeg together.
baking pan 11x7 2 quarts. Needed to hold and bake the soaked panettone mixture.
aluminum foil To cover the dish while baking, helping it cook evenly without drying out.

Ingredients

1 (1 lb 10 oz, 750 g or 26.4 oz) panettone loaf
2 cups full fat eggnog
6 large eggs
1/8 cup granulated sugar
1/2 tsp table salt
1/4 tsp ground nutmeg
1/2 cup golden raisins
2 tbsps light brown sugar
1/2 tsp ground cinnamon
maple syrup for serving

Instructions

Remove the panettone from its wrapper and dice it into 1-1/2" pieces. Set aside. In a large bowl, combine the eggnog, eggs, sugar, salt, and nutmeg. Whisk until fully blended. Add the raisins and panettone, tossing to coat the panettone evenly in the eggnog mixture.
1 (1 lb 10 oz, 750 g or 26.4 oz) panettone loaf, 2 cups full fat eggnog, 6 large eggs, 1/8 cup granulated sugar, 1/2 tsp table salt, 1/4 tsp ground nutmeg, 1/2 cup golden raisins
Add the coated panettone and any excess liquid to a 2-quart (11x7) baking dish that has been greased with butter or cooking spray. Cover and refrigerate for eight hours or overnight.
Remove from the refrigerator 30-45 minutes before baking to let it warm up slightly. Preheat the oven to 350°F. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it over the top of the soaked panettone. Cover with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for an additional 30 minutes.
2 tbsps light brown sugar, 1/2 tsp ground cinnamon
Serve warm with maple syrup on the side.
maple syrup

Video

Notes

For optimal outcomes when preparing this overnight panettone eggnog French toast casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you made this Overnight Panettone Eggnog French Toast Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Overnight Panettone Eggnog French Toast Casserole appeared first on Noble Pig.

Banana Blender Pancakes

Cathy Pollak — Wed, 22 Feb 2017 22:09:46 +0000

Quick and easy, these Banana Blender Pancakes are a cinch to throw together. Protein rich ingredients help create the base of these delicious and hearty pancakes, making breakfast a win-win for everyone in your home.

Banana Blender Pancakes

I have to admit I love a protein-rich breakfast, it definitely keeps the hunger at bay in the mid-morning hours. My favorite might be hard-boiled eggs with hot sauce or I make a deviled egg spread and smear it on toast. It’s always the best.

However, after I eat a very savory breakfast (that doesn’t really pair well with my coffee), I inevitably crave something sweet, which often leads to chocolate pancakes. So these pancakes basically kill two birds with one stone. They are more protein-rich than my fluffiest pancakes ever and they are filling and sweet enough to keep me away from the chocolate (hopefully). Boom.

And what could be easier than tossing all the ingredients into the blender to make the batter?

I have a built in griddle on my stove, which honestly makes pancake making so darn easy!

So as you can see, even though there is banana in the batter, you are going to add sliced bananas to each pancake as well. Make sure to press the slices into your batter so they don’t fall out when you flip them over.

Pancakes without syrup are like pancakes without makeup. Shameful.

Make a whole stack because they seriously taste perfect the next day.

I also have a confession to make. I love eating cold pancakes right out of the fridge. Does anyone else do that? They are as good as cold pizza to me.

I have fallen in love with the rustic look of these pancakes. I am going to dream about them until I make them again.

And here’s something else that tastes delicious….mix almond butter with a little bit of maple syrup and smear it on the top of these pancakes. It’s seriously amazing.

Breakfast just doesn’t get better than this.

Rustic loveliness.

When serving a crowd, these Perfect Silver Dollar Pancakes make a great party appetizer. I can vouch for these Lemon Ricotta Pancakes with Blueberry Sauce…there are no words.

Print Recipe

Banana Blender Pancakes

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 12-15 (4

Ingredients

1 cup cottage cheese (I prefer 4%, small curd)
1 (5-6 oz) vanilla Greek yogurt
2 large eggs
1-1/2 cups old-fashioned oats
4 large bananas, divided
2 Tablespoons maple syrup

1 teaspoon vanilla extract
1 Tablespoon cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
vegetable oil

Directions

Add all ingredients to the bowl of large blender...with the exception of all the bananas. One banana is going to go into the blender and the other three are to be sliced crosswise and pressed into the pancakes while cooking.
Heat a griddle or a nonstick frying pan over medium heat and coat with a thin layer of vegetable oil. Pour a 1/4 cup batter onto griddle for each pancake and press in 4-5 slices of banana into each one. Do not flip pancake until it is covered in air bubbles on top. Flip and continue cooking until other side is done. Keep warm until you've used up all the batter.
Serve with warm maple syrup or a mixture of almond butter and maple syrup is also delicious.

The post Banana Blender Pancakes appeared first on Noble Pig.