Drop Donuts

A platter of Drop Donuts topped with powdered sugar. MAKER APPROVED
Recipe by:
1 1/2 Cups Krusteaz Buttermilk Pancake Mix
1/2 Tsp Ground cinnamon
1/2 Tsp Ground nutmeg
1/4 Tsp Salt
2 Large eggs
1/4 Cup Granulated sugar
1/2 Cup Milk
1 Tsp Lemon zest
2 Tbsp Melted butter
Optional Jam (flavor of choice)
Optional Powdered sugar
STEP 1

Mix together wet and dry ingredients until completely combined.

STEP 2

Heat oil to 350 degrees F, and use a small cookie scoop to drop donuts into the oil.

STEP 3

Fry for 2-3 minutes until deep golden brown, flipping around to cook evenly.

STEP 4

Fill with jam of choice.

STEP 5

Dust with powdered sugar and enjoy!

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Coffee Cake

A baking dish full of Coffee Cake. MAKER APPROVED
Recipe by:
Rachel Samson @stickaforkinme
PREP
5-10 Minutes
TOTAL TIME
45-50 Minutes
SERVINGS
5 Cups Krusteaz Buttermilk Pancake Mix
1 Cup Sugar
1/3 Cup Water
1 Cup Milk
2 Large eggs
1/2 Cup Sour cream
2 Tsp Vanilla
1 Cup Brown sugar
1 Stick Butter, softened
1/4 Tsp Ground cinnamon
1/4 Tsp Instant Coffee
1/8 Tsp Salt
STEP 1

Preheat the oven to 350 degrees.

STEP 2

In a bowl combine 4 cups pancake mix and sugar.

STEP 3

In a separate bowl combine milk, eggs, sour cream, vanilla and whisk.

STEP 4

Pour wet mixture into dry ingredients and stir.

STEP 5

Pour half of that combined mixture onto a 9x9 greased baking pan. Set other half of unused batter aside.

STEP 6

Combine 1 cup pancake mix, brown sugar, butter, cinnamon, coffee and salt. This mixture should remain crumbly.

STEP 7

Add half of the crumbs to the top of the batter.

STEP 8

Add the remainder of the wet batter that you set aside earlier to the dish. Spread evenly.

STEP 9

Top with the remainder of the crumbs.

STEP 10

Bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean.

STEP 11

Cut and Serve!

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Scallion, Thyme and Cheddar Biscuits

A baking sheet of Scallion, Thyme and Cheddar Biscuits. MAKER APPROVED
Recipe by:
2 1/2 Cups Krusteaz Buttermilk Pancake Mix
1 Tsp Kosher Salt
1/2 Tsp Garlic Powder
8 Tbsp Cold cubed butter
1 Cup Shredded cheddar cheese
1/2 Cup Thinly sliced scallions
1 Tsp Fresh thyme
1 Cup Cold Buttermilk
Egg wash
STEP 1

Mix together Krusteaz mix, salt and garlic powder.

STEP 2

Add cold cubed butter and break up into small pieces working into the Krusteaz mix.

STEP 3

Mix in shredded cheddar cheese, thinly sliced scallions and fresh thyme.

STEP 4

Make a well in the middle and add cold buttermilk.

STEP 5

Mix lightly until a dough forms, and dump onto a clean surface to bring together.

STEP 6

Pat into a 1/2 thick rectangle.

STEP 7

Fold in thirds like a letter, pat down, turn 90 degrees and fold again.

STEP 8

Pat down to a 1 inch thick rectangle.

STEP 9

Chill in the freezer while the oven preheats to 425 F.

STEP 10

Brush tops with egg wash.

STEP 11

Bake for about 15 minutes.

Can sub 1 Cup cold buttermilk for 3/4 cup whole milk.

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Baked Apple Cider Donut Holes

A plate of Baked Apple Cider Donut Holes coated in powdered sugar and garnished with cinnamon sticks.
Recipe by:
Sara Mellas @sara.mellas
PREP
10 minutes
TOTAL TIME
30 minutes
SERVINGS
Yields 20 donut holes
1 3/4 Cups Krusteaz Buttermilk Pancake Mix
1 (3/4-Ounce) Packet instant apple cider powder
1/3 Cup Apple cider
3 Tbsp Salted butter, melted
1 Tbsp Canola oil
1 Large egg
Apple Cider Sugar Coating:
1 Cup Powdered sugar
1 (3/4-Ounce) Packet instant apple cider powder
1 Tsp Ground cinnamon
STEP 1

Preheat the oven to 350° F. Spray a 20-cavity donut hole pan with nonstick
cooking spray

STEP 2

Place all ingredients for the donuts in a large mixing bowl. Whisk until smooth
and combined. The batter will be somewhat thick.

STEP 3

Transfer the batter to a large piping bag (or gallon-sized Ziploc bag). Snip the
corner of the bag to create a 1/2-inch opening.

STEP 4

Pipe the batter into the donut hole cavities, filling each 3/4-full. Transfer the pan
to the middle rack of the oven.

STEP 5

Bake for 10 to 12 minutes, until the donut holes are puffed and golden brown. Remove the pan from the oven. Allow the donut holes to cool while you prepare the coating.

STEP 6

Place the powdered sugar, apple cider powder, and cinnamon in a mixing bowl and stir to combine.

STEP 7

Carefully remove the donut holes from the pan. Roll each through the powdered sugar to coat and transfer to a serving plate. Enjoy!

Leftover donut holes may be stored in an airtight container at room temperature for up to 3 days.

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Breakfast Casserole

A slice of Breakfast Casserole on a plate with a fork.
Recipe by:
Sara Mellas @sara.mellas
PREP
10 minutes
TOTAL TIME
40 minutes
SERVINGS
6
1 Cup Krusteaz Buttermilk Pancake Mix
1/2 Cup Whole milk
1/4 Cup Salted butter, melted
5 Eggs divided
3/4 Tsp Salt divided
1 Red bell pepper, seeded and finely chopped
2 Green onions, finely chopped
4 Slices bacon, cooked and finely chopped
1/4 Tsp Black pepper
1 Cup Shredded cheddar cheese, divided
Optional: 1 Avocado, sliced, for serving
STEP 1

Preheat the oven to 350° F. Spray a 9-inch square casserole dish with nonstick
cooking spray.

STEP 2

Place the pancake mix, 1/2 cup of milk, butter, 1 egg, and 1/4 teaspoon of salt
in a large mixing bowl. Whisk until smooth and combined. Pour into the baking dish and smooth into an even layer. Sprinkle with 3/4 cup of shredded cheese.

STEP 3

In a separate bowl, whisk the remaining 4 eggs, 1/4 cup of milk, 1/2 of teaspoon
salt, and black pepper until smooth. Fold in the chopped bell pepper, green
onions, and bacon. Pour into the baking dish. Sprinkle with the remaining 1/4 cup of shredded cheese.

STEP 4

Transfer the dish to the middle rack of the oven. Bake for 25 to 30 minutes, until the top is set and lightly golden brown.

STEP 5

Remove the dish from the oven. Allow to cool for 15 minutes before slicing and serving. Serve garnished with avocado slices, if desired.

1/2 cup diced ham may be used instead of bacon. For a vegetarian casserole, simply omit the meat or use a plant-based meat substitute.

For 12 servings, double all ingredients and bake in a 9-by-13-inch (3-quart) casserole dish for 35 to 40 minutes.

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Sausage Balls

A Sausage Ball stuck with a toothpick being dipped in syrup.
Recipe by:
Sarah Mellas @sara.mellas
PREP
15 minutes
TOTAL TIME
35 minutes
SERVINGS
32 Balls
1 Pound Mild Italian sausage, uncased
2 Cups (8-ounces) Shredded cheddar cheese
1 Cup Krusteaz® Buttermilk Pancake Mix
1/2 Cup Milk
1 Tbsp Finely chopped fresh parsley
1/2 Tsp Salt
1/4 Tsp Black pepper
STEP 1

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

STEP 2

Place all ingredients in a large mixing bowl. Using either a large wooden spoon or clean hands, gently mix until thoroughly combined. The mixture should be slightly sticky, but not wet.

STEP 3

With clean, dampened hands, roll the mixture into 32 golf ball-sized balls and
arrange them roughly 1-inch apart on the baking sheets. Transfer the baking
sheets to the middle rack of the oven.

STEP 4

Bake for 20 minutes, until the balls are golden brown and cooked through.

STEP 5

Remove the baking sheet from the oven. Transfer the sausage balls to a dish
and serve immediately.

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Apple Cider Sugar Pancake Topping

A stack of buttermilk pancakes being sprinkled with an Apple Cider Sugar Pancake Topping.
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

A stack of Pumpkin Pie Pancakes topped with a slice of pumpkin pie and chopped pecans.
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

A loaf of Peach Crumb Pancake Bread with a couple slices already cut. 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

A stack of Peanut Butter and Jelly Pancakes topped with peanut butter, jelly, whipped cream and chopped peanuts. MAKER APPROVED
Recipe by:
Melissa Johnson @bestfriendsforfrosting
PREP
5 minutes
TOTAL TIME
10 minutes
SERVINGS
6-7, 4-inch pancakes
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.

STEP 3

Whisk pancake mix and water. Do not over-mix. Let batter stand 2 minutes.

STEP 4

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

STEP 5

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 6

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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