Bacon Mac & Cheese Waffle Sandwiches

Two halves of a Bacon Mac and Cheese Waffle Sandwich stacked on top of each other.
1 1/2 cups Krusteaz Belgian Waffle Mix
2/3 cup Water
1 Egg
3 Tbsp Vegetable Oil
Filling:
1/2 lb uncooked elbow macaroni, (about 1 1/2 cups)
3 tbsp Butter
2 tbsp All-purpose Flour
1/2 tsp Salt
1/8 tsp Ground black pepper
1 1/2 cups Milk, any kind
3/4 cup Half and half
2 1/2 cups Shredded cheddar cheese
6 strips Crumbled bacon
1 Chopped jalapeño
STEP 1

Cook the macaroni to al dente, according to package instructions. Drain and set aside.

STEP 2

Melt butter in medium saucepan over medium heat. Blend in flour, salt, and pepper. Cook for 2 minutes.

STEP 3

Slowly add milk and half and half, stirring constantly; cook over medium-low heat for a few minutes until mixture is just barely thickened. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted. Add the cooked noodles, bacon, and jalapeño and stir until blended.

STEP 4

Heat and lightly grease waffle iron.

STEP 5

For waffles: Measure waffle mix by lightly spooning it into measuring cup and leveling it off.

STEP 6

Whisk waffle mix, water, egg and oil until smooth. Let batter stand 2 minutes.

STEP 7

Pour about 2/3 cup batter onto waffle iron. Cook waffles until steaming stops or until golden brown.

STEP 8

Fill 2 waffles with macaroni and cheese mixture and cut into squares/wedges for serving.

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Brunch Will Never be the Same

Savory Sheet Pan Pancakes

A plate of Savory Sheet Pan Pancakes topped with crumbled bacon, diced ham, cooked sausage, red bell peppers, green onions, a poached egg, queso and chopped cilantro.
PREP
15
TOTAL TIME
45
SERVINGS
8
Batter:
2 cups Krusteaz Buttermilk Pancake Mix
1 1/3 cup Milk
2 Eggs
Toppings:
2 slices Bacon, cooked until crisp, then crumbled
2 oz Ham, diced
4 oz Ground sausage, cooked and crumbled
1/2 cup Red bell peppers
1/4 cup Green onions
4 Eggs, poached
Melted Queso
Cilantro, chopped
STEP 1

Heat oven to 375°F. Lightly grease 13x9-inch pan or quarter-sheet pan.

STEP 2

In medium bowl, combine pancake mix, milk and eggs. Let batter stand 2 minutes.

STEP 3

Pour batter into pan, spreading evenly. Scatter toppings over batter.

STEP 4

Bake 18-20 minutes, until toothpick inserted into center comes out clean. If using a darker pan, reduce bake time 3-4 minutes.

STEP 5

While pancake is baking, poach 4 eggs to desired consistency.

STEP 6

Cut pancake into 8 rectangles. Stack 2 rectangles on a plate; top with poached egg. Drizzle with queso and cilantro.

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Yogurt & Oat Blueberry Muffins

A bowl of Yogurt and Oat Blueberry Muffins.
PREP
10 minutes
TOTAL TIME
30 minutes
SERVINGS
12
1 Krusteaz® Wild Blueberry Muffin Mix
2/3 cup water
¼ cup oil
½ cup lowfat yogurt
1 egg
½ cup rolled oats
1 can wild blueberries, drained and rinsed
STEP 1

Heat oven to 400°F. Line muffin pans with paper baking cups or lightly grease.

STEP 2

Combine water, oil, yogurt and egg. Add muffin mix and oats and stir until blended. Gently fold in drained blueberries. Scoop batter into muffin pan, filling cups 2/3 full.

STEP 3

Bake 20-23 minutes or until toothpick inserted into center comes out clean.

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Spiced Chai Crumb Cake

A plate of Spiced Chai Crumb Cake topped with whipped cream and orange zest.
PREP
15 minutes
TOTAL TIME
60 minutes
SERVINGS
9 servings
1 Krusteaz® Cinnamon Swirl Crumb Cake Mix
3 chai tea bags (any brand)
2/3 cup water
1/4 cup vegetable oil
1 egg
1 pouch Cinnamon Crumb topping
STEP 1

Bring 2/3 cup water to a boil. Pour over tea bags and let steep 5 minutes. Remove and discard tea bags.

STEP 2

Heat oven to 350°F. Lightly grease 8x8-inch baking pan.

STEP 3

Combine tea, vegetable oil, egg and crumb cake mix until blended. Spoon half of batter into pan and spread evenly. Sprinkle half of cinnamon topping over batter.

STEP 4

Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter.

STEP 5

Bake 40-45 or until toothpick inserted in center comes out clean.

Tip: For an extra boost of chai flavor: Add 1 teaspoon ground ginger, ½ teaspoon ground cardamom and ¼ teaspoon ground cloves to cinnamon crumb topping.

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How to Make The perfect Pancake

Have you ever wondered how the pancake pros make their Krusteaz® pancakes? Here’s the be-all-end-all guide to making absolutely perfect pancakes.

Non-Stick is the Way to Go!

The best pancakes are made using a non-stick electric griddle and cooking in the middle. Why the middle? The outsides tend to have cold spots and the corners will be the lowest temp. Heat to 375 degrees to maximize golden brownness and make sure you pre-heat!

If you’re using a pan, make sure it’s non-stick and set to medium-high temp. For thinner pancake, medium high is great. For thicker batter, medium heat so they don’t burn.

Getting the Right Temp is Easy

PRO TIP: To check the temp, drop a little water on your pan or griddle, and if the water dances around the pan, you’re good to go.

Now It’s Time to Oil the Pan

Lightly grease with butter or oil (spray works great!) then use a paper towel to wipe of excess. A little goes a long way. If you want crispy spots on your pancake, use butter and don’t wipe off.

But Wait, It Gets Batter 

Make sure you use a whisk and cold water. Don’t over mix or your pancakes won’t get fluffy. Let the batter setup for 2 min or it won’t be hydrated, and you can end up with dry lumps in your pancake. The leavening doesn’t activate if you don’t let it rest before cooking.

Size Matters

Use a cookie scoop or a ¼ cup measuring cup so you get even sized pancakes that get done at the same time. If you want silver dollar pancakes or pancake cereal, use a squeeze bottle of batter.  

Let’s Get Cooking

Now we have our batter, our griddle is pre-heated and we’re ready to make the perfect stack. Cook your pancakes for 75 seconds on each side and use a timer.

We know bad habits die hard, but PLEASE PLEASE PLEASE don’t spank your hotcakes with a spatula or they’ll lose fluffiness!

If you’re adding blueberries, chocolate chips or some other delicious ingredient, they will sink if you put them in the batter bowl. Instead, scoop the batter on the griddle and add the blueberries/chocolate chips onto the batter while it cooks.

More Tips & Tricks

Find helpful baking advice and inspiration.

Banana Pancake Lollipops

A Banana Pancake Lollipop topped with colorful sprinkles. MAKER APPROVED
Recipe by:
Jessica Woo @sulheejessica
1 Cup Krusteaz Buttermilk Pancake Mix
1 Banana
2/3 Cup Water
Sticks for lollipops
STEP 1

Slice up the banana in to small slices.

STEP 2

Mix water and Krusteaz Buttermilk Pancake mix (as shown on box).

STEP 3

Spray a small frying pan with oil and turn on medium heat.

STEP 4

Stick 1 slice of the banana in the pancake batter and spoon a bit of batter and the banana, together, into the hot pan.

STEP 5

Cook until golden brown and flip. Cook the other side until golden brown.

STEP 6

Insert the stick into the middle of the pancake making sure the stick inserts into the banana.

STEP 7

Top with your favorite toppings!

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Stuffed Waffle Breakfast Sandwich

A Stuffed Waffle Breakfast Sandwich cut in half to display the layers of egg, bacon and cheese. MAKER APPROVED
Recipe by:
Rachel Mansfield @rachlmansfield
PREP
10
TOTAL TIME
20
SERVINGS
5-6 Waffles
2 1/2 Cups Krusteaz Buttermilk Pancake Mix
1/3 Cup Avocado Oil
1/3 Cup Cold non-dairy milk or regular milk
1 Egg
Anything you want to stuff in the waffle! Bacon, egg and cheese were used in this recipe.
STEP 1

Warm your waffle iron and set aside (I use this mini one).

STEP 2

Combine the pancake mix with the oil, milk and egg.

STEP 3

Sprinkle some extra mix onto a flat surface and roll out the dough about 1/2 inch in thickness.

STEP 4

Cut into about 6 even rounds (or however big you need to make for your iron).

STEP 5

Add desired toppings to one round then cover with another and pinch the sides together.

STEP 6

Cook in waffle iron until ready and serve while warm.

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Double Chocolate Chip Confetti Crumb Cake

A slice of double chocolate chip confetti crumb cake sits on a blue plate.
Recipe by:
Sara Mellas @sara.mellas
PREP
10 minutes
TOTAL TIME
35 minutes
SERVINGS
12 servings
1 Krusteaz® Chocolate Swirl Crumb Cake & Muffin Box
2/3 cup water
1 egg
1/4 cup vegetable oil
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips, divided
3 tablespoons rainbow sprinkles
1 teaspoon coconut oil or shortening
STEP 1

Preheat oven to 375° F. Spray a 8x8 square pan w/ nonstick cooking spray.

STEP 2

Place the cake mix, milk, egg and vegetable oil in a large bowl and whisk until just combined. Fold in the semisweet chocolate chips, 1/4 cup of the white chocolate chips and rainbow sprinkles.

STEP 3

Pour half the batter into the pan and smooth into an even layer. Sprinkle with half the topping. Drop the remaining batter by the spoonful over the topping layer and spread gently to cover. Sprinkle evenly with the remaining topping. Transfer the pan to the middle rack of the oven.

STEP 4

Bake for 33-38 minutes or until a toothpick inserted in the center of the cake comes clean.

STEP 5

Remove the pan from the oven. Allow to cool for 30 minutes. Once cool, carefully release the sides of the pan from the cake.

STEP 6

Place the remaining 1/4 cup of white chocolate chips and coconut oil in a microwave-safe cup. Microwave on high in 20-second increments, stirring between each, until melted and smooth.

STEP 7

Drizzle the melted chocolate in thin strands over the cake. Refrigerate for 30 minutes to set the chocolate before serving.

STEP 8

Store the cake tightly covered at room temperature for up to 3 days.

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Zeppole Italian Donuts

Several Zeppole Italian Donuts with two small Nutella® jars for dipping. MAKER APPROVED
Recipe by:
Alia & Radwa @fooddolls
PREP
10 Minutes
TOTAL TIME
22 Minutes
SERVINGS
16
2 Large eggs
1 Cup Krusteaz Buttermilk Pancake Mix
2 1/2 Tsp Baking powder
1/2 Tsp Kosher salt
1/4 Cup Granulated sugar
1 Cup Whole-milk Ricotta cheese
Vegetable oil (for frying)
Powdered sugar (for dusting)
STEP 1

Crack eggs into a medium mixing bowl, or the bowl of a stand mixer. Whisk the eggs until air bubbles start to form.

STEP 2

Add pancake mix, baking powder, granulated sugar, salt, and vanilla extract. Beat together with the eggs until the mixture is crumbly.

STEP 3

Next, scoop in the ricotta cheese and fold the mixture until it is smooth.

STEP 4

Heat vegetable oil in a deep dish pot or a dutch oven over medium heat. When it is hot, you are ready to start frying!

STEP 5

Use an ice cream scooper make dough balls and gently drop the balls of dough into the hot oil. *see note below.

STEP 6

Cook the Zeppoles for about 3 minutes each, regularly turning them in the oil. You are looking for them to turn golden brown.

STEP 7

Remove them from the oil and place on a paper towel to drain excess oil.

STEP 8

Dust with powdered sugar and serve

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Mini Streusel Blueberry Muffins

A Mini Streusel Blueberry Muffin being torn in half. MAKER APPROVED
Recipe by:
Justin Schuble @dcfoodporn
2 Cups Krusteaz Buttermilk Pancake Mix
1 Cup Water
1/2 Cup Sour Cream
1 1/2 Cups Frozen blueberries, slightly thawed
1/2 Cup Brown sugar, packed
1/2 Cup Chopped walnuts
1 Tsp Ground cinnamon
STEP 1

Preheat to 425F and prepare a mini muffin tin (with muffin cups or nonstick spray)

STEP 2

Combine pancake mix and water

STEP 3

Add sour cream to pancake and water mixture. Stir

STEP 4

Fold in frozen blueberries

STEP 5

Add batter to muffin tin, filling almost to the top

STEP 6

Top with streusel mixture

STEP 7

Bake at 425F for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temp to 350F and bake for another 6-8 minutes. Test doneness with a toothpick. You should be able to pull it out clean.

STEP 8

Let cool for a few minutes and enjoy!

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