Occasion: Brunch

Midnight Blueberry Pancakes

A stack of Midnight Blueberry Pancakes with whipped cream in between each pancake and topped with whipped cream, syrup and blueberries. MAKER APPROVED
Recipe by:
Justin Schuble @dcfoodporn

A fun twist on a family favorite!

PREP
5 minutes
TOTAL TIME
15 minutes
SERVINGS
18-21, 4-inch pancakes
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

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

Place pancake mix, water and blueberries in blender. Blend until smooth.

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

Layer pancakes with whipped cream (recipe below) and top with blueberries, powdered sugar and maple syrup, if desired.

STEP 7

Whipped cream: Place cream and sugar in mixing bowl. Using a whisk or electric mixer, beat until soft peaks form.

Pro Tip: Place mixing bowl and whisk/whip in freezer for 20 minutes before making whipped cream.

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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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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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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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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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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
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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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PREP
10 min
TOTAL TIME
25 min
SERVINGS
5 mini pancakes
2 Cups Krusteaz Protein Complete Buttermilk Pancake Mix
1 1/3 Cups Cold water
1/2 Tsp Baking powder
1/2 Tsp Vanilla extract
5 Tbsp Strawberry jelly, divided
1/4 Cup Creamy peanut butter
3 Tbsp Maple syrup
STEP 1

Preheat oven to 350°F. Lightly grease five 3.5-inch mini cast iron skillets and then place onto a large baking pan (for easy removal from oven). Set aside.

STEP 2

In a medium bowl, add pancake mix, cold water, baking powder, and vanilla. Stir until just combined and let sit for 2 minutes.

STEP 3

Pour 1/2 cup of batter into each skillet and drop 1 tablespoon of jelly into the batter of each skillet and gently swirl with a knife.

STEP 4

Bake 15-18 minutes, or until centers are firm. Remove from oven and let cool for 5 minutes.

STEP 5

Peanut butter syrup:

In a small bowl, microwave peanut butter on medium power for 15-20 seconds, or until slightly melted. Add maple syrup to peanut butter and stir to combine.

STEP 6

Drizzle over pancakes and serve with fresh strawberries and powdered sugar, if desired.

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Familiar with a Monte Cristo? The classic ham and cheese sandwich can be made with more than two slices of bread. For this twist, use pancakes and sandwich with raspberry jam, ham and gruyere cheese.

PREP
10 min
TOTAL TIME
20 min
SERVINGS
4 pancake sandwiches
Pancakes:
1 1/2 Cups Krusteaz Buttermilk Pancake Mix
1 Cup Water
Filling:
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4 Slices Ham, thinly sliced
2 Tbsp Raspberry jam
Egg wash:
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STEP 1

Heat pancake griddle or pan to 375°F. Lightly grease griddle. Whisk together pancake mix and water. Batter will be slightly lumpy (do not overmix). Let batter stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle. You should have 8 pancakes.

STEP 2

Cook pancakes 1- 1 1/4 minutes per side, or until golden brown, turning only once. Let pancakes cool.

STEP 3

Spread 1/2 tablespoon of raspberry jam on half of the pancakes. Top the raspberry jam with a slice of cheese and a slice of ham. Top with another pancake.

STEP 4

In a shallow bowl, whisk together the eggs, milk, and cinnamon. Carefully dip one pancake sandwich into the egg mixture, coating both sides. Place on the hot skillet and cook for 3 minutes on each side, or until the outsides are golden brown and the cheese is melted. Repeat with all pancakes. Serve warm, dusted with powdered sugar.

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PREP
10 mins
TOTAL TIME
15 mins
SERVINGS
4-6
3 Cups Krusteaz Belgian Waffle Mix
1 Cup Mixed Berry Juice (100% Natural, Not a Sweetened Drink or Punch)
1/3 Cup Strawberries, Hulled and Chopped
2 Tbsp Unsalted Butter
2 oz Cream Cheese
1 Cup Powdered Sugar
1/2 Tsp Vanilla
2 Eggs
1/3 Cup Oil
1/2 Cup Blueberries, Divided
For Fruit Layer:
1/4 Cup Blueberries, for Serving
1/2 Cup Sliced Strawberries, for Serving
STEP 1

In a blender, puree strawberries with juice. Set aside.

STEP 2

Heat and lightly grease waffle iron.

STEP 3

In mixer, beat butter, cream cheese, powdered sugar, and vanilla until smooth. Set aside.

STEP 4

In large bowl, whisk together waffle mix, juice puree, eggs, and oil until smooth.

STEP 5

Gently stir in blueberries. Let sit 2 minutes.

STEP 6

Pour about 2/3 cup batter onto preheated waffle iron.

STEP 7

Cook waffles 3-4 minutes, until golden brown (or follow waffle iron manufacturer's cooking instructions).

STEP 8

To serve, spread half of the cream cheese mixture onto the top of a cooked waffle. Sprinkle with additional berries, then layer another waffle on top.

STEP 9

If desired, drizzle with maple syrup and top with whipped cream.

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Honey Glazed Cornbread Donuts with Crumbled Bacon

Several Honey Glazed Cornbread Donuts with Crumbled Bacon resting on a cooling rack.

Keeping breakfast and after school snacks interesting for the kids during back to school season can sometimes be a challenge. These honey glazed donuts made from cornbread are sure to be just the thing to satisfy little appetites!

PREP
5-10 min
TOTAL TIME
20-25 min
SERVINGS
7-8 Donuts
1 Package Krusteaz Honey Cornbread & Muffin Mix
2/3 Cup Milk
1/3 Cup Vegetable oil
1 Egg
6 Strings Bacon, Cooked and Chopped
Honey glaze:
3 Tbsp Butter
3 Tbsp Honey
STEP 1

Heat oven to 400°F and lightly grease donut pan.

STEP 2

Stir together milk, oil, egg and full box cornbread mix until moistened. Spoon batter into donut pan, filling 2/3 full. Bake 13-16 minutes or until light golden brown.

STEP 3

While donuts are baking, prepare the glaze by microwaving butter and honey until butter melts. Stir to blend completely.

STEP 4

Carefully remove donuts from pan, flipping each one over onto cooling rack. Immediately poke numerous holes in donuts with toothpick, and generously brush glaze over the tops of each one. Sprinkle bacon pieces over the top.

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