Gluten Free Mini Pancake Skewers

PREP
20 min.
TOTAL TIME
40 min.
SERVINGS
approx. 5
1 3/4 cups Krusteaz Gluten Free Buttermilk Pancake Mix
1 cup Cold Water
1/3 cup Milk
1 Egg
4”-6” Bamboo Skewers
Strawberry Banana Skewers:
1 Banana, Sliced
4 Strawberries, Sliced
Sprinkle with Powdered Sugar. Serve with Maple Syrup for dipping.
Sausage & Cheese Skewers:
1 turkey kielbasa, sliced in rounds
Cheese rounds – cut out of slices with small round biscuit/cookie cutter
Serve with Maple Mustard dipping sauce
STEP 1

Heat pancake griddle or large skillet to 375°F (medium heat). Lightly grease griddle or skillet.

STEP 2

Measure pancake mix by lightly spooning it into measuring cup and leveling it off.

STEP 3

Whisk pancake mix, water, milk and egg until blended. Batter will be slightly lumpy. Do not over-mix.

STEP 4

Pour 1 Tbsp batter per pancake onto griddle or skillet.

STEP 5

Cook 1 – 1 ¼ minutes per side, turning only once.

STEP 6

To assemble: Thread pancakes onto skewers, alternating with desired ingredients.

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Pancake Breakfast Hand Pies

PREP
20 min.
TOTAL TIME
30-45 min.
SERVINGS
12 hand pies
3 Cups Krusteaz® Buttermilk Pancake Mix
2 1/4 Cups water
Filling:
8 eggs
2 Tbsp water
1/2 Cup shredded cheddar cheese
3/4 Cup Bacon Crumbles
Salt & pepper, to taste
STEP 1

For Filling: Whisk eggs and water together. Scramble egg mixture, salt & pepper in lightly greased skillet over medium-high heat until almost dry. Stir in cheese and bacon crumbles and continue cooking until desired doneness. Set aside to cool while preparing pancakes.

STEP 2

Heat pancake griddle or large skillet to 375°F (medium heat). Lightly grease griddle or skillet.

STEP 3

Measure pancake 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.

STEP 4

Pour ¼ cup batter per pancake onto griddle or skillet. Cook pancake until top appears dry (1 ½ - 2 minutes). Do NOT flip; cook on one side only. Remove pancake and set aside to cool.

STEP 5

To Fill: Scoop ¼ cup filling mixture into center of white side of pancake. Gently but firmly pinch edges of pancake together until seal holds and forms a hand pie.

STEP 6

To Fry: Heat oil to 360°F in deep fryer or heat air fryer to 370°F. If deep frying, gently place hand pie into hot oil and cook approximately 2 minutes, flipping about halfway through cooking time, until hand pie is dark brown and filling has reached an internal temperature of 165°F. If air frying, lightly spray hand pie on both sides with oil, place into fryer and cook 8-12 minutes, until desired crispness and internal temperature is 165°F.

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Mini Upside Down Apple Cakes

PREP
20 min.
TOTAL TIME
40 min.
SERVINGS
12 Cakes
Topping
1/2 Cup (1 stick) butter
1/2 Pouch cinnamon crumb topping
1 apple, peeled and thinly sliced
1/4 Cup chopped walnuts or pecan halves (optional)
Cakes:
1 Box Krusteaz® Cinnamon Swirl Crumb Cake Mix
1/2 Pouch cinnamon crumb topping
2/3 Cup water
1/4 Cup vegetable oil
1 egg
STEP 1

Heat oven to 350°F. Lightly grease muffin pan. (Liners are not recommended for this recipe.)

STEP 2

In small saucepan over medium heat, melt butter with ½ pouch cinnamon crumb topping, stirring until combined. Let cool while preparing cake batter.

STEP 3

In medium bowl, stir together crumb cake mix, water, oil, and egg until combined. Stir in ½ pouch cinnamon crumb topping.

STEP 4

Spoon 1 tablespoon butter mixture into each cup of prepared muffin pan. Place 2-3 apple slices and 1 teaspoon nuts (if using) on top of butter mixture.

STEP 5

Spoon approximately 1/4 cup batter into each muffin cup, using a spoon or spatula to level batter if desired.

STEP 6

Bake 18 – 20 minutes or until toothpick inserted into center comes out clean.

STEP 7

Remove from oven, carefully run a knife around edges of each cake and immediately invert onto platter.
Serve warm.

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Peanut Butter Banana Muffins

Experience a harmonious fusion of flavors with our Peanut Butter Banana Muffins recipe. These moist and nutty delights combine the goodness of peanut butter with the sweetness of ripe bananas, offering a satisfying snack or breakfast option.

PREP
15 min
TOTAL TIME
40 min
SERVINGS
12 muffins
Muffins
1 Package Krusteaz® Banana Nut Muffin Mix
1/2 Cup Water
1/3 Cup Vegetable Oil
3 Eggs
Carmelized Bananas
1 Tbsp Butter
1/4 Cup Brown Sugar
1 Medium Banana, Sliced
Topping
1/4 Cup Creamy Peanut Butter
1/4 Cup Mini Chocolate Chips
STEP 1

Preheat oven to 400°F. Lightly grease muffin pan or line with paper baking cups.

STEP 2

Place brown sugar and butter in skillet over medium heat. Stir until sugar has dissolved and mixture begins to bubble. Add sliced bananas. Cook and stir until pieces begin to soften and are coated with caramel. Remove from heat.

STEP 3

In a medium bowl, stir together Krusteaz Banana Nut Muffin Mix, water, oil and eggs until combined. Gently stir in caramelized bananas.

STEP 4

Spoon batter into muffin pan, filling cups 2/3 full.

STEP 5

Warm peanut butter in microwave for 15-20 seconds at 50% power. Stir and then drizzle 1 teaspoon over top of each muffin.

STEP 6

Sprinkle 1 teaspoon chocolate chips on top. Bake for 16-18 minutes or until toothpick inserted into center comes out clean.

STEP 7

Cool for 5 minutes; gently loosen and remove from pan.

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Ham & Cheese Pancake Rolls

PREP
20 min.
TOTAL TIME
45 min.
SERVINGS
12 Rolls
4 Cups Krusteaz® Buttermilk Pancake Mix
1 1/3 Cups Buttermilk
12 Slices Deli Ham
1 1/2 Cups Shredded Gruyere Cheese (Can be subbed for Swiss Cheese)
6-8 Tbsp Honey Mustard Sauce (link above)
Garnish Additional Shredded Cheese & Green Onions
STEP 1

Heat oven to 375°F. Lightly grease 2, 8-inch round pans.

STEP 2

Measure pancake mix by lightly spooning it into measuring cup and leveling it off.

STEP 3

In medium bowl, stir together pancake mix and buttermilk, mixing to form a dough.

STEP 4

Turn dough out onto work surface dusted with pancake mix. Gently roll out dough to approximately 1/4” thickness (approximately 18” x 14”).

STEP 5

Spread honey mustard sauce evenly over dough, then top with shredded Gruyere and slices of ham.

STEP 6

Roll dough and filling up from the long side (like a cinnamon roll), working carefully to keep a fairly tight roll and to loosen dough that may be sticking to the surface.

STEP 7

Gently cut into 12 equal size rolls, ~1 ½” thick. Place 6 rolls into each prepared pan.

STEP 8

Bake 23 - 25 minutes or until light golden brown.

STEP 9

Sprinkle with additional cheese and diced green onions, if desired. Serve warm with additional honey mustard sauce.

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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.

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