Apple Cider Sugar Pancake Topping

MAKER APPROVED
Recipe by:
Sara Mellas @sara.mellas
PREP
2 Minutes
TOTAL TIME
5 Minutes
SERVINGS
1 Cup
1 Cup Powdered sugar
1 (3/4 Oz) packet Instant apple cider powder
1 Tsp Ground cinnamon
STEP 1

Place all ingredients in a large bowl and mix with a fork until combined.

STEP 2

Sprinkle over Krusteaz pancakes and enjoy!

Leftover topping may be stored in an airtight container at room temperature for up to 2 months.

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Pumpkin Pie Pancakes

MAKER APPROVED
Recipe by:
Sara Mellas @sara.mellas
PREP
5 Minutes
TOTAL TIME
20 Minutes
SERVINGS
10
2 Cups Krusteaz Buttermilk Pancakes
1 1/3 Cups Cold water
1/4 Cup Pumpkin Puree
1 1/2 Tsp Pumpkin pie spice
Maple syrup and chopped pecans, for serving (optional)
STEP 1

Heat pancake griddle to 375° F. Lightly grease griddle.

STEP 2

Place all ingredients in a large mixing bowl and whisk to combine. Do not over-mix. Let batter stand for 2 minutes.

STEP 3

Pour slightly less than ¼ cups batter per pancake onto griddle.

STEP 4

Cook 1 to 1 ½ minutes per side. For light and fluffy pancakes, flip only once
when tops bubble and bottoms are golden brown.

STEP 5

Serve drizzled with maple syrup and sprinkled with chopped pecans, if desired.

A slice of pumpkin pie on top is always encouraged.

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Peach Crumb Pancake Bread

MAKER APPROVED
Recipe by:
Rachel Mansfield @rachlmansfield
PREP
5 Minutes
TOTAL TIME
45 Minutes
SERVINGS
8-10 Slices
2 1/2 Cups Krusteaz Buttermilk Pancake Mix
1 1/3 Cups Water
1 Egg
3 Tbsp Melted butter, ghee or coconut oil
1/4 Tsp Cinnamon
1/2 Cup Peaches, chopped (about 1-2 peaches)
1/4 Cup Krusteaz Buttermilk Pancake Mix
1/4 Tsp Cinnamon
4 Tbsp Coconut sugar
2 Tbsp Softened butter or ghee
STEP 1

Preheat oven to 350 degrees and grease a bread dish and/or line with parchment paper

STEP 2

In a large bowl, mix together the pancake mix, water, egg, butter and cinnamon until fully combined

STEP 3

Fold in peaches and add to bread dish

STEP 4

In a small bowl, mix together the crumb toppings (1/4 cup pancake mix, 1/4 tsp cinnamon, 4 tbsp coconut sugar, 2 tbsp softened butter or ghee) then sprinkle on top of the pancake bread

STEP 5

Bake in oven for about 40 minutes or until ready (your kitchen is going to smell amazing!!)

STEP 6

Slice when cool and enjoy

*Store in airtight container for 3 days, fridge for 5 days or freezer for 2 months

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Peanut Butter & Jelly Pancakes

MAKER APPROVED
Recipe by:
Melissa Johnson @bestfriendsforfrosting
1 Cup Krusteaz Buttermilk Pancake Mix
2/3 Cup Water
1 Cup Peanut Butter (can sub for your favorite nut butter)
1 Cup Jelly
STEP 1

HEAT pancake griddle to 375°F (medium heat). Lightly grease griddle.

STEP 2

MEASURE mix by lightly spooning it into measuring cup and leveling it off. WHISK pancake mix and water. Do not over-mix. Let batter stand 2 minutes. POUR slightly less than 1/4 cup batter per pancake onto griddle.

STEP 3

COOK 1-1 1/2 minutes per side. For light and fluffy pancakes, FLIP only once, when tops bubble and bottoms are golden brown.

STEP 4

When pancakes are cooked and plated top with your favorite nut butter and favorite jelly.

Pro tip: Heat nut butter and jelly in the microwave for 20-30 seconds for an easier pour.

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Midnight Blueberry Pancakes

MAKER APPROVED
Recipe by:
Justin Schuble @dcfoodporn

A fun twist on a family favorite!

3 Cups Krusteaz Buttermilk Pancake Mix
1 1/3 Cups Cold water
2 Cups Frozen blueberries
2 Cups Heavy whipping cream
4 Tbs Sugar
STEP 1

Blend together Krusteaz Buttermilk Pancake mix, cold water and frozen blueberries

STEP 2

Butter an electric griddle (375F) or pan (medium-high heat)

STEP 3

Cook for approx. 75 seconds and flip. Cook for another 75 seconds

STEP 4

Layer with whipped cream (recipe below) and top with blueberries, powdered sugar and a little bit of maple syrup

STEP 5

For whipped cream: Use a mixer (or whisk) to combine heavy whipping cream and sugar

STEP 6

Mix until thick (you’ll know when it’s ready)

STEP 7

*Pro tip: Put your whisk and bowl into the freezer for at least 20 minutes before making your whipped cream. The coldness will help your whipped cream form better.

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Waffle Breakfast Sandwiches

Breakfast waffle sandwiches
PREP
5 minutes
TOTAL TIME
10 minutes
SERVINGS
2
3 cups Krusteaz Belgian Waffle Mix
2 eggs
1 1/2 cups water
1 Tbsp fresh chives, finely chopped
1/2 tsp black pepper
1/2 cup shredded sharp cheddar cheese
2 eggs cooked to your preference
1/4 lbs. bacon, cooked
1/2 avocado, finely sliced
2 lettuce leaves
STEP 1

Preheat waffle iron, lightly grease. In a medium bowl, whisk waffle mix, eggs, oil, and water. Stir in chives, pepper, and cheddar cheese.

STEP 2

Pour batter onto waffle iron and cook waffles 5-6 minutes or until golden brown and slightly crisp.

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Strawberry and Rosemary Chicken and Waffles

Strawberry and rosemary waffles

I am a chicken and waffles freak. Seriously, I can’t take it. If I see it on a menu, it’s mine. For this recipe I combined a couple of my favorite chicken and waffle versions. Last year, with my girlfriends, I sampled a plate that served my chicken and waffles with a strawberry compote versus the typical maple syrup. I was surprised that I loved it like I did, as I really enjoy the maple flavor. In Seattle, the city where I first met the Krusteaz Baker’s Dozen, I had a more savory version, with rosemary and thyme in the waffles.
Again I score. It was great! So, when my friends at Krusteaz asked me to create a Breakfast for Dinner recipe, I knew exactly what to do. I combined them. I added rosemary and chopped strawberries to the waffle batter, and topped them with even more berries and syrup. The best of both worlds! The sweet plays so well with the rosemary, and really takes this simple to prepare dish over the top. It would be excellent for dinner, or lunch, or breakfast, so give it a try and see what you think!

PREP
5 minutes
TOTAL TIME
15 minutes
SERVINGS
4
2 cups Krusteaz Buttermilk Pancake Mix
1 1/4 cups cold water
1 egg
1 tsp vanilla extract
2 Tbsp melted butter
3/4 cup chopped strawberries
3 Tbsp fresh rosemary
12 fried chicken strips
STEP 1

Blend together mix, cups cold water, egg, vanilla, and tablespoons melted butter. Batter will be slightly lumpy. Stir in chopped strawberries and rosemary. (Do not overmix.)

STEP 2

Pour the batter onto lightly greased and preheated waffle iron.
Cook the waffles until steaming stops, about 3-5 minutes, or until golden brown.

STEP 3

Serve with fried chicken pieces, syrup and fresh berries, if desired.

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Start Dad's Day Off Right

Banana chocolate chip pancakes

What better way to start off Father’s Day than with Banana Chocolate Chip Pancakes? My Dad & I always made these delicious light and fluffy Banana Chocolate Chip Pancakes together every Father’s Day morning when I was a kid. So now that I’m older, I will be treating my Dad with breakfast in bed.

PREP
10 minutes
TOTAL TIME
10 minutes
SERVINGS
6 pancakes
1 1/2 cups Krusteaz Chocolate Chip Pancake Mix
2/3 cup cold water
5 bananas, sliced
1/3 cup mini chocolate chips, for topping
STEP 1

Lightly spray griddle with non-stick cooking spray. Heat pancake griddle to 375⁰F (medium heat).

STEP 2

In a medium bowl, stir pancake mix and water together with a wire whisk. Batter will be slightly lumpy. (DO NOT OVERMIX.) Let batter stand 2 minutes.

STEP 3

Pour slightly less than 1/3 cup batter per pancake onto griddle. Press two slices of bananas into pancake batter.

STEP 4

Cook pancakes 1 minute per side or until golden brown, turning only once. Top pancakes with additional banana slices and mini chocolate chips.

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Spicy Cheddar Chorizo Cornbread Muffins

Spicy cheddar chorizo cornbread muffins
PREP
25 minutes
TOTAL TIME
43 minutes
SERVINGS
12-14 muffins
1 lb. ground chorizo
1 package Krusteaz Honey Cornbread Muffin Mix
2/3 cup milk
1/3 cup vegetable oil
1 large egg
1 cup shredded sharp cheddar cheese
2 medium jalapeños (optional), one diced, one sliced
1/2 red bell pepper, diced (optional)
STEP 1

Cook ground chorizo in a skillet over medium-high heat until browned. Allow to cool and drain excess grease.

STEP 2

Preheat the oven to 350⁰F.

STEP 3

Grease muffin pan bottom and sides.

STEP 4

In a medium-sized bowl, combine mix, milk, oil and egg. Stir until all the ingredients are well combined.

STEP 5

Add cooked chorizo, shredded cheese, one diced jalapeño, and bell pepper to the batter. Stir until well combined.

STEP 6

Scoop batter into each muffin cup, about 3/4 full. Top with a piece of sliced jalapeños.

STEP 7

Bake 18-20 minutes. Use a toothpick to check the center of the muffin. Serve warm and store extras in the refrigerator in an airtight container.

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Savory Breakfast Waffles

Savory breakfast waffles

Can’t decide between waffles or eggs? Now you don’t have to. This recipe includes bacon in the batter and is topped with a sunny side up egg. The best of both worlds for breakfast or dinner.

PREP
10 minutes
TOTAL TIME
25 minutes
SERVINGS
5 waffles
Waffles:
3 cups Krusteaz Belgian Waffle Mix
2 eggs
1/3 cup oil
1 1/2 cups water
1/2 cup sharp cheddar cheese, shredded
2 Tbsp parmesan cheese
2 oz. bacon, cooked and crumbled
1 Tbsp scallions, chopped
Salt and pepper to taste
Topping:
5 large eggs, cooked sunny side up
Shredded cheddar cheese
STEP 1

Heat and lightly grease waffle iron.

STEP 2

In a medium bowl, whisk together waffle mix, eggs, oil and water.

STEP 3

Add in cheeses, bacon, scallions and salt and pepper to taste.

STEP 4

Pour batter onto waffle iron and cook waffles 3-4 minutes, until golden brown or according to your waffle iron directions.

STEP 5

Top each waffle with one sunny side up egg, shredded cheese and scallions.

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