Occasion: Brunch

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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Box of Krusteaz Buttermilk Pancake Mix

Buttermilk Pancake

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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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Box of Krusteaz Buttermilk Pancake Mix

Buttermilk Pancake

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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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A box of Krusteaz Chocolate Swirl Crumb Cake & Muffin Mix

Private: Chocolate Swirl Crumb Cake

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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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Box of Krusteaz Buttermilk Pancake Mix

Buttermilk Pancake

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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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Buttermilk Pancake

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A chocolate coconut pie bar adorned with eastern candy sits on a white plate in front of a box of Krusteaz Chocolate Pie Bar mix. MAKER APPROVED
Recipe by:
Sara Mellas @Sara.Mellas
PREP
20 minutes
TOTAL TIME
12 minutes
SERVINGS
12 bars
1 (14.5 oz.) box Krusteaz Chocolate Pie Bar Mix
4 tablespoons (1/2 stick) salted butter, melted
2 cups whole milk
1/2 teaspoon coconut extract (optional)
3/4 cup dulce de leche
1 cup unsweetened shredded coconut
36 pastel-colored chocolate Easter egg candies
STEP 1

Preheat the oven to 325°F. Lightly grease an 8x8-inch pan.

STEP 2

Place the crust mix and melted butter in a large bowl and mix until combined into a crumbly dough. Press dough firmly and evenly into the prepared pan.

STEP 3

Bake for 12 minutes. Remove the pan from the oven and set aside to cool.

STEP 4

Whisk together the filling mix and milk in a medium saucepan. Set the pan over medium heat. Whisk gently and constantly until the mixture begins to bubble and thicken. Remove the pan from the heat. Stir in the coconut extract (if using).

STEP 5

Pour the filling over the cooled crust. Transfer the pan to the refrigerator and chill for 1 hour.

STEP 6

Place the dulce de leche in a large microwave-safe bowl. Microwave on high for 30 seconds, or until slightly loosened. Add the shredded coconut to the bowl and mix until thoroughly combined.

STEP 7

Remove the pan from the refrigerator. Drop the coconut mixture by the spoonful over the bars, gently pat into a mostly even layer. Return the pan to the refrigerator and chill for 1 hour more.

STEP 8

Cut the bars into squares. With the back of a spoon, gently press a shallow indent into the center of each bar. Arrange three Easter egg candies into each indent. Serve chilled. Store leftover bars covered in the refrigerator for up to 3 days.

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Box of Krusteaz Chocolate Pie Bar Mix

Private: Chocolate Pie Bar

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Nutella® Crepes

A plate of Nutella® Crepes. MAKER APPROVED
Recipe by:
Rachel Samson @stickaforkinme
1/2 Cup Krusteaz Buttermilk Pancake Mix
1/2 Cup All-purpose flour
1 1/4 Cups Water
2 Eggs
2 Tbsp Melted Butter
Optional Garnish: confectioners sugar, vanilla ice cream and/or sliced strawberries
STEP 1

Preheat your crêpe maker, if you don’t have one you can use a regular pan on the stovetop! ⁣

STEP 2

Coat with nonstick spray and pour your batter in a circle. Use a flat edged tool to carefully spread to the sides of the pan. ⁣

STEP 3

Once you see a golden tan color on the bottom, carefully flip. ⁣

STEP 4

Remove from heat, add a layer of Nutella and roll up. Serve and enjoy! ⁣

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Buttermilk Pancake

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Peach Bellini Pancakes

A stack of Peach Bellini Pancakes topped with whipped cream, peach slices and decorative flowers as garnish. MAKER APPROVED
Recipe by:
Sara Mellas @Sara.Mellas
PREP
10
TOTAL TIME
20
SERVINGS
10 to 12 4-inch pancakes
2 Cups Krusteaz Buttermilk Pancake Mix
1 1/3 Cups Prosecco
1/2 Cup Peach butter, for serving
3 Peaches, pitted and roughly chopped, for serving
Whipped cream, for serving
Edible flowers or basil, for garnish
STEP 1

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

STEP 2

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

STEP 3

Pour slightly less than ¼ cup 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

Spread a generous tablespoon of peach butter over each pancake and layer with whipped cream, as desired. Top with chopped peaches and garnish with fresh mint leaves. Serve immediately.

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Buttermilk Pancake

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Bacon Pancake Breakfast Sandwich

A Bacon Pancake Breakfast Sandwich being gently pressed on so the egg yolk runs out slightly. MAKER APPROVED
Recipe by:
Jamie Milne @everything_delish
PREP
TOTAL TIME
SERVINGS
2
3 Cups Krusteaz Buttermilk Pancake Mix
1 1/3 Cup Water
4 Slices Bacon
1 Avocado (sliced)
1/4 Cup Maple Syrup
2 Eggs
1 Tbsp Butter (divided)
Salt & Pepper (to taste)
STEP 1

In a large bowl, add Krusteaz Buttermilk Pancake Mix and add water. Mix together until combined and set aside.

STEP 2

Cook bacon over med-high heat in pan or skillet. Cook for 6-8 minutes per side until crispy. Set aside on a plate with paper towel.

STEP 3

Add butter to skillet or griddle, heat over med-high heat and add ¼ cup of Krusteaz Buttermilk Pancake Mix to the center of skillet. Let sit for 75 seconds per side. Repeat to make 4 pancakes.

STEP 4

Clean skillet and heat over med-high heat. Add butter. Once butter is melted, crack eggs directly into skillet. Cook for 4-5 minutes until yolk is cooked to your liking.

STEP 5

Thinly slice avocado and set aside. Plate pancakes and add bacon and avocado to bottom pancakes. Top with fried egg, salt & pepper. Top with second pancake overtop of the egg and drizzle maple syrup over top.

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Baklava Skillet Pancakes

A slice of Baklava Skillet Pancakes topped with honey and creme fraiche. MAKER APPROVED
Recipe by:
Alia & Radwa @fooddolls
PREP
TOTAL TIME
30 Minutes
SERVINGS
4
1 1/2 Cups Krusteaz Buttermilk Pancake Mix
3/4 Cup water or milk (option to do a non-dairy milk)
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Tsp Vanilla Extract
1/4 Cup Ghee or Melted Butter
1/2 Cup Walnuts
1/2 Cup Pistachios
2 Tbsp Sugar
Optional Honey and creme fraiche topping for serving
STEP 1

Preheat oven to 350 degrees F.

STEP 2

In the bowl of a food processor add walnuts, pistachios, and sugar. Pulse until finely chopped.

STEP 3

In a mix bowl add pancake mix, cinnamon, nutmeg, vanilla, water, and 1 tbsp ghee or melted butter. Gently whisk until combined. Do not over-mix, it's okay if it has some lumps.

STEP 4

In a 10-inch skillet spread 1/4 cup ghee or melted butter. Add pancake mix.

STEP 5

Top with walnut-pistachio mixture. Bake for 15-20 minutes or until cooked.

STEP 6

Top with a healthy drizzle of honey and a dollop of creme fraiche.

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Buttermilk Pancake

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