Here’s a fun way to transform banana bread into a decadent breakfast treat: Banana Bread French Toast! This is the ultimate breakfast or brunch for banana lovers: the moist, dense texture of the quick bread is ideal for frying until golden brown and cinnamon-spiced. Topped with bananas, chopped pecans, and a drizzle of maple syrup, it’s a luxurious way to start the day (that’s honestly more like dessert). Needless to say, our family are big, big fans of this one!

Ingredients for banana bread French toast

Banana bread French toast starts with a good bread, of course! Our favorite is our best banana bread recipe, but you can use any recipe you like. Cut the bread into slices, then dredge it into our classic French toast custard mixture of eggs, milk, cinnamon, and nutmeg. The main difference is that the custard has none of the customary sugar, since this quick bread is very sweet. Here’s what you’ll need for this recipe:

• Banana bread
• Eggs
• Milk
• Vanilla
• Cinnamon and nutmeg
• Salt
• Butter, for cooking

A note on serving size

Banana bread is very filling: one slice is much denser and more filling than a typical slice of bread. For that reason, plan to eat only one slice of banana bread French toast per person. This recipe is rich and decadent, so you’ll want to account for that in your serving! For

Tips for making banana bread French toast

If you’ve got banana bread, this French toast recipe is a breeze! All you’ve got to do is whisk the custard, dip the bread, and fry it up. Here’s how to make French toast:

• Slice: Slice the banana bread into 3/4-inch slices. (This is the perfect width; too thin and it falls apart but too thick and it’s too filling.)
• Whisk: In a wide shallow bowl or container, whisk together eggs, milk, vanilla, cinnamon, nutmeg and kosher salt.
• Dip: Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture for about 30 seconds.
• Fry: Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.

Topping ideas

Banana bread French toast is very rich in itself, so it doesn’t need a lot of toppings to make it taste incredible! We like it best with the following:

• Pure maple syrup
• Sliced bananas
• Chopped pecans or walnuts, toasted if desired

If you like, you can add other toppings, but keep in mind it’s very sweet. You could try Greek yogurt sweetened with a little maple syrup to cut the sweetness with the acidity in the yogurt, or some sliced strawberries or raspberries. Or, go with a small dollop of whipped cream for an even more decadent treat.

Diet variations

Working with a special diet? Here are a few ways to modify this recipe to fit different dietary needs:

• Dairy-free: This recipe works with banana bread baked with neutral oil and using non-dairy milk. We recommend oat milk here!
• Gluten-free: Use Gluten Free Banana Bread.
• Vegan: Use Vegan Banana Bread and the custard mixture from this Vegan French Toast.

More French toast recipes

There are many ways to make French toast: baked, casserole, stuffed, and more! Here are some of our favorites for a banana breakfast treat or a fun weekend brunch:

• Go for classic Best French Toast Recipe
• Make our family favorite Cinnamon French Toast
• Opt for French Toast Sticks
• Try Challah French Toast or Brioche French Toast
• Make crowd-favorite French Toast Casserole or Stuffed French Toast

01

Cinnamon French Toast

02

French Toast Sticks

03

French Toast Casserole

04

Stuffed French Toast

This banana bread French toast recipe is…

Vegetarian.

Banana Bread French Toast

---

★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 (1 slice per person)

Print Recipe

Pin Recipe

Description

Banana bread French toast is a fun way to repurpose leftovers into breakfast or brunch! Topped with syrup, it’s a rich and decadent treat.

---

Ingredients

• 2 eggs
• ¼ cup milk of choice (dairy or non-dairy)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 pinch kosher salt
• 4 slices banana bread, 3/4-inch thick
• 1 tablespoon butter, for cooking
• Banana slices and chopped pecans, for garnish
• Maple syrup, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a wide shallow bowl or container, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
2. Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture about 30 seconds per side until it becomes saturated. Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
3. Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.

• Category: Breakfast
• Method: Stovetop
• Cuisine: Breakfast
• Diet: Vegetarian

Keywords: Banana bread french toast

A Couple Cooks - Recipes worth repeating.

Banana bread is a kitchen staple, and we’re confident this one needs to make its way into your recipe rotation. This easy banana bread recipe uses just one bowl and common pantry ingredients to make the very best loaf. It bakes up golden, moist, perfectly sweet and scented with a hint of cinnamon. There’s no need for secret ingredients: just ripe bananas and 15 minutes. Here’s how to make banana bread and ideas for how to customize it with mix-ins, glazes, and more!

Ingredients in this easy banana bread recipe

Banana bread is an old American standard: it started appearing the 1930’s in cookbooks when home cooks had access to baking powder and bananas. It may have stemmed from the Great Depression as a way to use up ripe bananas. Over the years, it’s become as essential to American culture as apple pie. It’s the most popular way to use ripe bananas in baked goods.

This banana bread recipe uses common pantry ingredients to make a moist, sweet loaf. Some recipes include tricks like sour cream to add moisture, but this recipe doesn’t need it. Here’s what you need for the best banana bread:

• Very ripe bananas
• Eggs
• Granulated and brown sugar
• Melted butter or neutral oil
• Vanilla extract
• Baking soda
• Cinnamon
• Kosher salt

Use very ripe bananas

The key to the best banana bread is using very ripe bananas. Bananas with a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more.

• Do not use unripe bananas! The peel should have a large amount of black spots, or be uniformly black in color.
• If the bananas have mold on the peel, do not use them. Bananas with mold or those leaking liquid should be discarded.
• You can freeze very ripe bananas and use them in baked goods later. If you don’t have time to us very ripe bananas, freeze them by peeling them and slicing into rounds. You can use them later for bread, muffins and more: just make sure to include the liquid that separates from the fruit in the batter.

Butter vs oil in banana bread

This banana bread recipe uses melted butter in the batter, which makes it easy to make in one bowl with no mixer required! Here are a few notes on butter versus oil in breads:

• Butter lends a richer flavor and makes a more even crumb. Using a dairy fat brings a tender, even crumb and texture to a quick bread.
• Oil makes it even moister, and works as a substitute. The texture is a little spongier with oil, but it works well! You can substitute a neutral oil like vegetable or grapeseed for the butter here.
• Or, you can use a combination of the two. Using half butter and half oil also has great results.

Another pro to using butter: cook it a few minutes longer when melting to make brown butter, which adds a toasty, caramel flavor to the bread. Vegan butter also works as a substitute.

Pan size variations

This banana bread recipe works for both 9 x 5″ and 8 x 4″ pan sizes with a slight modification. Here are a few notes:

• 8 x 4“ pan: This pan size works well if you only have 1 ½ cups mashed bananas (and not 2 cups, as called for in the recipe below). You can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. Watch the bake time and adjust accordingly.
• 9 x 5″ pan: Make the recipe as written below for a 9 x 5″ loaf pan. You can also make it with 1 ½ cups bananas and flour, but it will not be as tall in shape. Again, adjust the bake time accordingly.

How to know when banana bread is done

The only tricky part about baking quick breads like this banana bread recipe is how to know when they are done. Here are a few visual cues to look for:

• Banana bread is done when the top is set and springs back, and a tooth pick inserted comes out with a few clinging crumbs. The toothpick test does not have to be fully clean! In fact, if it comes out clean the bread may be overdone.
• The bread is cooked when the internal temperature is 200°F. You can also insert the probe of a food thermometer to assess when the bread is cooked through.

Banana bread variations: mix-ins and toppings

Banana bread is a canvas for endless variations! Here are a few ideas for additions to this banana bread recipe:

• Toasted nuts: Fold ½ cup toasted pecans or toasted walnuts into the batter.
• Chocolate chips: Fold ¾ cup semi-sweet or dark chocolate chips into the batter, then top with another ¼ cup.
• Blueberries: Toss 1 ½ cups blueberries with 1 tablespoon flour, then fold them into the batter (the flour helps to prevent sinking).
• Cinnamon sugar topping: Mix 2 tablespoons granulated or brown sugar with ½ teaspoon ground cinnamon, and sprinkle it across the top.
• Streusel topping: Mix ¼ cup sugar, ¼ cup flour and 1 teaspoon cinnamon. Cut 2 tablespoons room temperature butter into small pieces, then use your fingers to rub it into the dry ingredients until crumbles form. Sprinkle over the bread and bake. Cover with foil at 30 to 45 minutes to prevent burning.
• Brown butter: Make the bread with brown butter instead of melted butter to add nutty and caramel notes.
• Glazes: Allow the bread to cool fully, then drizzle with vanilla glaze, cream cheese glaze or maple glaze.
• Frosting: Allow the bread to cool fully, then top with cream cheese frosting.

Ways to serve banana bread

There are a few creative ways to serve banana bread if you want to re-purpose leftovers. Try Banana Bread French Toast by cutting it into slices, then dipping it in an egg mixture and frying it for breakfast. Or serve it as a dessert “a la mode” by topping a slice with ice cream, salted caramel sauce, and chopped pecans.

Dietary swaps

There are a few ways to change up a banana bread recipe to make it vegan or gluten-free! Here are a few notes:

• Vegan: Use vegan butter or neutral oil in place of the butter, and substitute flax eggs for the eggs.
• Gluten free: Go to this Gluten Free Banana Bread.

Banana bread storage

Banana bread holds up well over time. It lasts 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 days. You can also freeze it for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

Let us know what you think of this recipe in the comments below. We hope you love it as much as our family does!

More banana bread recipes

This classic recipe has many variations. Here are a few more banana bread recipes to try:

• Blueberries: Add berries for Blueberry Banana Bread
• Chocolate: Try Chocolate Chip Banana Bread or Easy Chocolate Banana Bread
• Pumpkin: Add puree for Pumpkin Banana Bread
• Zucchini: Fold in shredded zucchini for Banana Zucchini Bread
• Nuts: Go for Banana Nut Bread
• Sour Cream: Try Sour Cream Banana Bread

01

Chocolate Chip Banana Bread

02

Blueberry Banana Bread

03

Banana Zucchini Bread

04

Sour Cream Banana Bread

Our Best Banana Bread Recipe

---

★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12

Print Recipe

Pin Recipe

Description

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.

---

Ingredients

• 2 cups* mashed ripe bananas (3 very large or 5 medium bananas)
• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup melted butter** (or neutral oil)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon kosher salt
• 2 cups [280 g] all-purpose flour
• Optional mix ins: ½ cup chopped toasted pecans or toasted walnuts, ¾ cup chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F. Butter a 9 x 5″ loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the bread from the pan.
   
2. Mash the bananas in the bottom of a large bowl, enough for 2 cups. Whisk in the eggs. Switch to a spatula and stir in the granulated sugar, brown sugar, butter, and vanilla extract.
3. Stir in the baking soda, cinnamon, and kosher salt. Add the flour and gently stir until just combined and no streaks of flour remain. 
4. Pour the batter into the prepared loaf pan. Bake 55 to 60 minutes*, until the top is set and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F). 
5. Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. (If desired, allow to cool fully and top with a glaze.***)
6. Storage info: The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Notes

*If you only have 1 ½ cups mashed bananas, you can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. You can also make it with 1 ½ cups bananas and flour in a 9 x 5″ pan, but it will not be as tall in shape. The bake time will vary based on pan size and batter amount, so watch and adjust accordingly.

**To make brown butter banana bread, brown the butter and then cool it in the freezer for 15 minutes before using in the bread.

***Try maple glaze, cream cheese glaze or vanilla glaze. See the section above for notes about cinnamon sugar or streusel toppings. 

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Banana bread recipe, banana bread, how to make banana bread, best banana bread, easy banana bread

A Couple Cooks - Recipes worth repeating.

A good pumpkin bread recipe is an essential for any home cook, and here’s our favorite one. The scent wafting through your kitchen transports you to an autumn paradise, and the loaf falls just so into deliciously cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir! Top it with a sweet maple glaze to take it over the top. This quick bread never goes out of style!

Ingredients in this pumpkin bread recipe

There are many ways to make a great pumpkin bread recipe, and every cook or chef has their own own secrets. This one is ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. The best part is there’s no need for a mixer or waiting for butter to come to room temperature. You can mix it all up in one bowl! Here’s what’s in our best pumpkin bread recipe:

• Eggs
• Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
• Granulated sugar
• Neutral oil: Oil makes a moister quick bread than butter! This also allows the recipe to be made in a bowl with no stand mixer.
• Vanilla extract
• Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
• Kosher salt
• Baking powder and baking soda
• All purpose flour

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:

• Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. Use aluminum if you can! This recipe is optimized for a 9 x 5 inch pan, and it bakes up to just the right tall loaf.
• Don’t overmix. Overmixing a quick bread leads to holes in the texture of the crumb. This is most important when mixing in the flour. Mix until just combined and there are no dry spots remaining.
• Let it cool fully before serving: and leftovers taste even better! This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal. It tastes even better as leftovers the next day.

Top with a glaze (optional)

This pumpkin bread is delicious plain, but it’s even tastier with a glaze topping! This maple glaze is simple to whip up and has a sweet, maple-forward flavor. Here are a few notes:

• The maple glaze has a cozy, developed fall flavor. All you’ll need is powdered sugar, butter, maple syrup, salt and milk. It also calls for maple extract, which is optional but adds just the right pop of maple-forward flavor. It’s worth buying for fun, but the glaze tastes delicious without it.
• Want even simpler options? You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.
• Keep in mind: butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
• Want a solid glaze? Make double the glaze recipe below and glaze the cooled bread in the pan (so the glaze doesn’t run down the sides).

Variations and mix-ins

There are lots of ways to riff on this pumpkin bread recipe, as you well know! Here are a few ideas for adding to the top or inside this bread:

• Chocolate chips: Make chocolate chip pumpkin bread by folding in 1 cup semisweet or bittersweet chocolate chips into the dough. Go to Chocolate Chip Pumpkin Bread.
• Nuts: Top the bread with ⅓ cup chopped pecans or walnuts. Toast the pecans or walnuts to bring out the flavor!
• Icing: Add ½ recipe of this Cream Cheese Frosting to the top of the bread.
• Drizzle: Drizzle this bread with Powdered Sugar Icing.
• Banana: Got bananas? Make Pumpkin Banana Bread instead.

Want more ideas? See all our favorite Pumpkin Bread Recipes!

Diet adaptations

Do you have a vegan or gluten-free diet? Don’t worry: you can still make pumpkin bread! Head to these recipes instead:

• Vegan: Go to Vegan Pumpkin Bread (a family fave!)
• Gluten Free: Go to Gluten Free Pumpkin Bread (uses oats instead of all purpose flour!)

Pumpkin bread storage

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

• Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
• Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
• Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

• Go for our Best Pumpkin Cookies or Pumpkin Chocolate Chip Cookies
• Try Pumpkin Bread Pudding or Pumpkin Ice Cream
• Make the best Perfect Pumpkin Cake
• Try Pumpkin Chocolate Chip Bread or Pumpkin Muffins instead
• Grab Pumpkin French Toast, Pumpkin Baked Oatmeal, or Pumpkin Pancakes
• Go savory with Pumpkin Chili

01

Best Pumpkin Cookies

02

Pumpkin Bread Pudding

03

Perfect Pumpkin Cake

04

Pumpkin Bread (1 Bowl!)

This pumpkin bread recipe is…

Vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread

Pumpkin Bread Recipe (1 Bowl!)

---

★★★★★

5 from 4 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 slices

Print Recipe

Pin Recipe

Description

This pumpkin bread recipe is the best! It’s fast and easy, made with just one bowl and bakes up into moist, cozy-spiced slices.

---

Ingredients

For the pumpkin bread

• 3 eggs
• 1 cup pumpkin puree
• 1 ¼ cups granulated sugar
• ¾ cup neutral oil
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
• ¾ teaspoon kosher salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ cups [210 g] all-purpose flour

For the glaze (optional*)

• ½ cup powdered sugar
• 1 tablespoon melted butter
• 2 tablespoons maple syrup
• 1 pinch salt
• 3 drops maple extract (optional)
• 1 tablespoon milk, plus more if needed

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
4. Pour the batter into the bread pan.
5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
6. If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread. 
   
7. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).

Notes

*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

• Category: Bread
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Pumpkin bread recipe, pumpkin bread

A Couple Cooks - Recipes worth repeating.

Here’s a muffin recipe that’s the best cozy baking project: apple cinnamon muffins! These are so delicious everyone will beg for the recipe. Each one has a fluffy, tender crumb, with just the right amount of sweet tart bursts of apples. The best part? Sprinkling with cinnamon sugar before and after baking makes a crunchy, warm spiced topping. You won’t believe how tasty these are!

Ingredients in apple cinnamon muffins

Apples and cinnamon are the best combination, like in oatmeal or apple crisp. So why not translate that into muffin form? These little cakes taste like you picked them up at a local bakery. They’re tall, delicately sweet, and have the best crunchy cinnamon sugar topping. Here are the ingredients you’ll need:

• All-purpose flour
• Granulated sugar
• Baking powder, baking soda, and salt
• Buttermilk
• Butter
• Neutral oil
• Eggs
• Vanilla
• Cinnamon

Best types of apples for baking

The best type of apples for baking? Bake with a firm, crisp tart apple. Crisp tart apples hold up well texture-wise, and their tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking. You can use other types too, but the flavor of these types have the best flavor:

• Pink Lady
• Jonathon or Jonagold
• Granny Smith
• Fuji

The keys to apple cinnamon muffins

These apple cinnamon muffins are so full of flavor, you’ll make them a fall baking staple! (They are in our house.) There are a few keys to the flavor and achieving an even bake. Here’s what to keep in mind:

• Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy muffin with a tender crumb. We’ve tried all sorts of muffin recipes and buttermilk is truly the best! Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
• For an even bake, fill every other cup in two 12-cup muffin tins. Here’s a key to even baking for muffins: fill every other cup in a tin! This helps them to have beautiful domed tops and an even bake. It’s not required, but helpful for perfect muffins.
• Baking at 375°F makes a taller muffin. Many muffin recipes bake at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a large amount of leavener (baking powder and baking soda) for a good rise.

Storage info

Apple cinnamon muffins taste best the day of baking, but they save well too! You’ll want to keep them refrigerated because of the crunchy topping and the moisture in the apples, which can make them soggy if stored at room temperature. Here’s what to know:

• Refrigerator: Store refrigerated for up to 1 week! Let them stand at room temperature for a few minutes before eating.
• Freeze: Freeze in a sealable container and store up to 3 months.

More apple recipes

Love baking with apples! When it’s the season, we love baking them up into muffins, breads, cookies, and crisps. Here are a few more apple recipes:

• Try this tasty Apple Bread, a similar recipe but in bread form
• Mix up cozy Apple Cinnamon Oatmeal
• Make Apple Crisp, Apple Crumble, Apple Dumplings, Apple Cookies, or Baked Apples
• Opt for Crisp Apple Salad

01

Apple Bread Recipe

02

Apple Cinnamon Oatmeal

03

Classic Baked Apples

04

Apple Dumplings (Grandma’s Recipe)

This apple cinnamon muffins recipe is…

Vegetarian. For vegan, go to Vegan Apple Muffins.

Apple Cinnamon Muffins

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12

Print Recipe

Pin Recipe

Description

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!

---

Ingredients

For the muffins

• 1 ½ cups apples, peeled and diced
• 2 cups [280 g] all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup granulated sugar
• ¾ cup buttermilk*
• 5 tablespoons melted unsalted butter
• ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
• 2 eggs
• 1 teaspoon vanilla extract

For the topping

• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• 1 ½ tablespoons melted butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F.
2. Peel and chop the apples and set them aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
4. In a mix bowl, mix the sugar and cinnamon for the topping.
5. Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
6. Add the apples and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
7. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the cinnamon sugar, using half of the cinnamon sugar mixture.
8. Bake until the tops are golden and set and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes.
9. Brush the top of each muffin with melted butter, place the remaining cinnamon sugar on a plate, and dip each muffin into the plate to coat the top. Transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other muffin cup makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

• Category: Muffin
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Apple cinnamon muffins, apple cinnamon muffin, cinnamon apple muffin

A Couple Cooks - Recipes worth repeating.

Fall calls for all the pumpkin breakfast recipes, and here’s one to add to the regular rotation: pumpkin spice pancakes! These fluffy, tender flapjacks are perfectly spiced with cinnamon and pumpkin pie spice. Top with maple syrup and a melty pad of butter, and there’s nothing better for a cool morning! If you’ve got a jar of pumpkin spice, this is one of our top ways to use it.

Ingredients for pumpkin spice pancakes

This pumpkin spice pancakes recipe is optimized for that jar of pumpkin spices in your spice rack or cabinet: but you can also make your own DIY pumpkin pie spice! You’ll just need those key cozy spices: cinnamon, ginger, nutmeg, allspice and cloves. Other than that, pumpkin pancakes require the typical cast of fall characters, plus pumpkin puree! Here’s what you’ll need:

• Flour
• Brown sugar
• Baking powder
• Cinnamon
• Pumpkin pie spice
• Salt
• Eggs
• Pumpkin puree
• Milk of choice
• Neutral oil

Why pumpkin spice + cinnamon?

When it comes to ingredients, you’ll notice that pumpkin spice pancakes require both pumpkin pie spices and cinnamon! In the many pumpkin recipes we’ve developed, we’ve noticed that for the best “pumpkin” flavor, it’s essential to have both.

Cinnamon brings in the sweet notes, and pumpkin spices bring in the spicy, cozy and more bitter elements. The combination of the two makes the best balanced flavor. We also use this trick in our pumpkin bars and pumpkin dip.

Tips for cooking pumpkin spice pancakes

Pumpkin spice pancakes are quick and simple: mix the wet ingredients with the dry ingredients, then fry until golden brown! Here are a few tips for the process:

• Use a large griddle: a non-stick surface is helpful. Use a quality griddle or skillet, since some can have uneven heating. A non-stick surface is a plus, though you’ll still want to cook with butter to get them golden brown.
• Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
• Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.

Mix ins and toppings

Why not add a few mix-ins to pumpkin pancakes? Here are a few ideas for mixing into the batter to step up these pancakes or ideas for toppings:

• Chocolate chips: Add a few handfuls of chocolate chips to the batter
• Pecans: Add chopped pecans to the batter, or top the pancakes with candied pecans.
• Walnuts: Add chopped walnuts to the batter, or top the pancakes with candied pecans.
• Pumpkin spice syrup: Top the pancakes with Pumpkin Spice Syrup for an extra hit of spices.
• Apple cider syrup: Add a fruity element with Apple Cider Syrup.

More pumpkin recipes

Love pumpkin? Here are a few more recipes to flex your pumpkin spice muscles:

• Make our top 20 Pumpkin Desserts or 10 Pumpkin Breakfast Recipes
• Start the day with Pumpkin Baked Oatmeal or Pumpkin French Toast
• Bake up Easy Pumpkin Bread or Best Pumpkin Cookies
• Go for Pumpkin Cake
• Try our favorite 35 Easy Pumpkin Recipes

01

Cozy Pumpkin Oatmeal

02

Pumpkin French Toast

03

Best Pumpkin Cookies

04

35 Easy Pumpkin Recipes

This pumpkin spice pancakes recipe is…

Vegetarian. For vegan, use flax eggs in place of the eggs.

Pumpkin Spice Pancakes

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8

Print Recipe

Pin Recipe

Description

These pumpkin spice pancakes are fluffy and cozy-spiced! Whip up a batch as a tasty and easy breakfast idea.

---

Ingredients

• 1 cup [140 g] all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• ½ teaspoon kosher salt
• 2 large eggs
• ¾ cup pumpkin puree
• ¾ cup milk of choice
• ¼ cup neutral oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
2. In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
3. Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.

• Category: Breakfast
• Method: Stovetop
• Cuisine: Fall
• Diet: Vegetarian

Keywords: Pumpkin spice pancakes

A Couple Cooks - Recipes worth repeating.

Do the words apple cinnamon oatmeal make you first think of a packet of instant oatmeal? Turns out, it’s infinitely more delicious homemade! This oatmeal recipe is cozy and comforting, made with real fresh fruit and seasoned with brown sugar, cinnamon and a hint of allspice. When it comes to cozy healthy breakfasts, it’s king! We’re huge oatmeal fans over here, and this recipe is ideal for chunky sweaters and chilly mornings.

Ingredients for apple cinnamon oatmeal

We make a bowl of oatmeal every day (using this classic oatmeal recipe, the microwave version). But when we have time, we love to add apples and amp up the spices for a flavorful spin. Growing up, I used to love the apple cinnamon oatmeal packets, but something about them tasted, well, artificial. This version is bursting with pure, wholesome flavor, making this cozy bowl taste larger than life. Here’s what you’ll need:

• Salted butter or coconut oil
• Old Fashioned rolled oats
• Milk
• Apple
• Brown sugar
• Cinnamon and allspice
• Salt
• Vanilla extract

Tips for making apple cinnamon oatmeal

Apple stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

1. Peel and dice the apple finely. The best way to incorporate the apple is peeled, which helps the texture meld into the oatmeal.
2. Toast the oats first. This helps to bring out a nutty, intriguing flavor! Melt butter or coconut oil in a saucepan, then add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
3. Add seasonings and boil for 7 to 8 minutes. Heat over low heat, stirring, until tender and cooked through.

Topping ideas

How to serve this apple cinnamon oatmeal recipe? All you need are a few toppings to make it into a simple, easy breakfast recipe. Here are some ideas:

• Maple syrup, honey or agave syrup
• Apple cider syrup for a fun twist!
• Pecans, walnuts or almonds
• Nut butter like almond butter, cashew butter, or walnut butter
• Cream, half and half, or milk of choice
• Raisins, dried cranberries or dried cherries
• Greek yogurt sweetened with maple syrup
• Candied pecans or candied walnuts

What would you add to your apple cinnamon oatmeal? Let us know in the comments below!

Oatmeal nutrition

Oatmeal is part of a healthy diet: it’s great for digestion and helps to keep you full all morning long! Here are a few of the main nutritional benefits of oats (source):

• Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
• Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
• Oats are very filling: they may reduce appetite and help you eat less calories.

More oatmeal recipes

There’s an oatmeal recipe for every season! Here are a few more ways to make this cozy breakfast:

• Try our classic Best Oatmeal Recipe or quick Microwave Oatmeal
• Grab Easy Blueberry Oatmeal
• Go baked with Baked Apple Oatmeal, Pumpkin Baked Oatmeal, or Easy Blueberry Baked Oatmeal
• Make Savory Oatmeal

01

Best Oatmeal Recipe

02

Easy Blueberry Oatmeal

03

Microwave Oatmeal (2 Minutes!)

04

Baked Apple Oatmeal

This apple cinnamon oatmeal recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use oat milk and coconut oil.

Apple Cinnamon Oatmeal

---

★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Total Time: 12 minutes
• Yield: 2

Print Recipe

Pin Recipe

Description

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice.

---

Ingredients

• 1 tablespoon salted butter or coconut oil
• 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
• 1 cup water
• 1 cup milk of choice
• 1 apple, peeled and finely diced
• 3 tablespoons brown sugar
• 1 ½ teaspoons cinnamon
• ½ teaspoon allspice
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
2. Turn the heat to low and carefully pour in the water, milk, apple, brown sugar, cinnamon, allspice, salt and vanilla extract, stirring.
3. Bring to a boil, then return heat to low and cook for 7 to 8 minutes until tender, then remove from the heat. Top with desired toppings and serve.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Apple cinnamon oatmeal, apple and cinnamon oatmeal

A Couple Cooks - Recipes worth repeating.

Craving the refreshing, zingy flavor of lemon? Try this easy lemon smoothie recipe! This frosty, pale yellow puree holds a secret: a super citrusy, sweet tart flavor owed to a load of lemon zest and juice. Whiz it up with frozen fruit and milk in a blender, and it’s one of the tastiest, most satisfying smoothies around! Here are a few tips to this fun lemon drink.

Ingredients in this lemon smoothie

Lemon is a unique flavor for a smoothie recipe: it’s more common to see berry flavors like a strawberry smoothie or bright green smoothies. But a lemon smoothie is a fun and refreshingly healthy way to enjoy fresh fruit! There’s no juice or loads of extra sugar: it’s lightly sweetened with a hint of maple syrup and made creamy with your milk of choice. Here are a few notes on the ingredients you need:

• Lemon juice and zest: The best flavor in a lemon smoothie is from real lemon! You’ll use the zest from an entire lemon here, plus two tablespoons of the fresh juice (no substitutes).
• Frozen pineapple: Frozen pineapple is essential for the frosty texture and it adds a nice yellow color.
• Banana: Room temperature banana is all you need: no need to freeze it! It’s also essential for the creamy texture of the smoothie. (Alternatively, you could use fresh pineapple and frozen banana.)
• Milk: You’ll need liquid for it to blend! Use your favorite milk here, dairy or non-dairy both work, making it a vegan smoothie option.
• Maple syrup: Just 1 teaspoon maple syrup heightens the flavors and gives it the best, sweet tart flavor.

Use turmeric for color

Turmeric is a a root used in cooking, part of the ginger family. It is most often used dried and ground into a yellow powder, which has an earthy, almost mustard-like flavor. But more than flavor, turmeric is also often used for color in recipes: in fact, it’s what gives yellow mustard its bright yellow color!

You can use turmeric here to make an even brighter lemon flavor! It won’t be noticeable flavor-wise.

Ways to add more protein

This lemon smoothie isn’t protein packed, unless you use dairy milk (which has 8 grams protein in 1 cup). If you’d like, you can add even more protein: whether it’s dairy-based or a vegan smoothie. Here are some ideas:

• Stir in Greek yogurt. Use ½ cup Greek yogurt and ½ cup milk for a significant dose of protein.
• Chia seeds. You can add plant-based protein and fiber with chia seeds: 2 tablespoons chia seeds adds 4 grams protein and 11 grams fiber.
• Vanilla protein powder: Protein powder works well too! We use this protein powder that has natural ingredients and a flavor that’s not too artificial. Just remember to dial back the maple syrup or honey, because protein powder adds sweetness.

Variations on this lemon smoothie

Want to change up this lemon smoothie with mix-ins instead? There are a few additions that go well with the tropical flavors here! Here’s what we’d recommend trying:

• Add cashew butter. A way to add plant-based protein is nut butter; we recommend the flavor of cashews here to compliment the lemon. Keep in mind this can also dampen the flavor of the smoothie.
• Swap in frozen mango or peaches. Swap out a cup of the frozen pineapple for frozen fruit of another variety.
• Throw in coconut. Throw in a handful of coconut (or toasted coconut) for a tropical vibe.
• Add a handful of fresh mint or basil. Lemon mint and lemon basil are two tasty flavor combinations.

More smoothie recipes

This lemon smoothie is one of our favorite new smoothie recipes! Here are a few more we love:

• Try a Perfect Strawberry Smoothie or Chocolate Strawberry Smoothie
• Make a Mango Smoothie
• Go for a Green Detox Smoothie or Glowing Green Smoothie
• Try a Easy Smoothie Bowl

01

Perfect Strawberry Smoothie

02

Mango Smoothie

03

Green Detox Smoothie

04

50 Best Smoothie Recipes

This lemon smoothie recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Lemon Smoothie

---

★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 large or 2 small

Print Recipe

Pin Recipe

Description

This lemon smoothie recipe is bright and creamy! Whiz it up in a blender for a refreshing, nourishing drink.

---

Ingredients

• Zest of 1 lemon, plus 2 tablespoons lemon juice
• 1 cup milk of choice (or ½ cup Greek yogurt and ½ cup milk)
• 2 cups frozen pineapple 
• 1 banana (room temperature, broken into chunks)
• 6 ice ice cubes
• 1 teaspoon maple syrup
• 1/8 to 1/4 tsp turmeric (optional, for color)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place all ingredients in a blender in the order listed. Blend until creamy and frothy, stopping and scraping down the sides as necessary, and adding a bit more liquid if necessary.
2. Taste and if necessary, add another drizzle of maple syrup depending on the ripeness of your pineapple (you likely will not need it). Serve immediately or store in a covered jar in the refrigerator for 1 day.

• Category: Smoothie
• Method: Blender
• Cuisine: Drink
• Diet: Vegetarian

Keywords: Lemon smoothie

A Couple Cooks - Recipes worth repeating.

There are so many types of pancakes, from buttermilk to blueberry to cottage cheese. Here’s one that rises to the top of our list: Cornmeal Pancakes! These tasty flapjacks are crisp and golden on the outside, with a fluffy interior that tastes just like cornbread. Top them with a drizzle of maple syrup and a pat of butter and they’re perfect for a morning breakfast or special brunch! Our son Larson especially gobbled these down (though he has yet to meet a pancake he doesn’t like!).

Ingredients in cornmeal pancakes

Cornmeal pancakes are a fun cozy breakfast, and come out beautifully fluffy and golden. The magic ingredient? Buttermilk, which makes that airy texture and adds a hint of tang to the flavor. You’ll want to use the real stuff here (no substitutes!). Otherwise, you might have all the other items on hand in your pantry and fridge. Here are the ingredients for cornmeal pancakes:

• Fine ground cornmeal
• All-purpose flour
• Baking powder
• Granulated sugar
• Kosher salt
• Egg
• Salted butter
• Buttermilk

Use real buttermilk for the best results

Buttermilk is absolutely crucial to making a light and fluffy muffin with a beautiful crumb. Many people, ourselves included, are often tempted to use even a buttermilk substitute: the most popular is milk and lemon juice (or another acidic ingredient like apple cider vinegar).

But for the best flavor and rise, it’s got to be the real thing! The substitute can work in a pinch, but there’s something about the flavor and texture that’s luxuriously rich when you use actual buttermilk.

Tips for cooking cornmeal pancakes

Cornmeal pancakes come together in the same way as any other pancake. Mix the wet ingredients with the dry ingredients, then cook on a skillet until golden brown! However, there are a few nuances to the process that are helpful:

• Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus, though you’ll still want to cook the pancakes in butter to get them golden brown.
• Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
• Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
• The batter sometimes becomes very thick while waiting for the second batch. If so, add a teaspoon or two of buttermilk until the batter is pourable. 

Mix-ins, toppings, and variations

Want to mix up these cornmeal pancakes? It’s fun to add mix-ins to add a burst of flavor. You can also add fun toppings to step them up. Here are a few ideas:

• Blueberries: Pour the batter into circles on the griddle, then place a handful of blueberries into the top of each pancake (this works better than mixing them into the batter). 
• Strawberries or raspberries: Add a handful of sliced strawberries or raspberries to each pancake while it cooks.
• Pecans: Add a hint of nutty flavor with a handful of finely chopped pecans in each pancake.
• Fruit syrup or compote: Top the pancakes with blueberry syrup or strawberry compote for a fruity contrast.
• Nut butter: Try them slathered with almond butter for hearty breakfast.

Cornmeal pancake leftovers and storage info

Cornmeal pancakes are easy to store: they’re actually great as leftovers. Store them refrigerated for tasty snacks with nut butter and a little maple syrup. Cornmeal pancakes store in a sealed container for up to 5 days refrigerated and 3 months frozen. It’s a nice way to extend the life of a batch.

What to do with leftover buttermilk

Most buttermilk recipes don’t use the entire container. What to do with the remainder if you buy it for these cornmeal pancakes?

• Go for Buttermilk Pancakes instead
• Try these Buttermilk Biscuits, flaky, savory and tender
• Make fluffy Coffee Cake Muffins
• Bake up Rhubarb Bread or Rhubarb Muffins with Streusel

More recipes with cornmeal

Got cornmeal? Here are a few more ways to use it:

• Try Easy Corn Fritters
• Use it for coating fish, like Fried Tilapia
• Make it into Mexican Cornbread, Easy Skillet Cornbread or Easy Vegan Cornbread
• Try Classic Cornbread Muffins
• Go for classic Cajun Shrimp and Grits

01

Easy Corn Fritters

02

Mexican Cornbread

03

Classic Cornbread Muffins

04

Easy Skillet Cornbread

This cornmeal pancakes recipe is…

Vegetarian. For gluten-free, use 1-for-1 gluten-free flour. For vegan, use a flax egg in place of the egg.

Cornmeal Pancakes

---

★★★★★

5 from 4 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8

Print Recipe

Pin Recipe

Description

These cornmeal pancakes are ultra fluffy and golden! Fry up a stack and drizzle with maple syrup for a satisfying breakfast.

---

Ingredients

• ¾ cup fine ground cornmeal
• ¾ cup all-purpose flour
• 2 teaspoons baking powder
• 3 tablespoons granulated sugar
• ½ teaspoon kosher salt
• 1 large egg
• 4 tablespoons melted salted butter, cooled
• 1 ½ cups buttermilk

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium bowl, stir together the cornmeal, flour, baking powder, sugar, and kosher salt. In another bowl, whisk together the egg, melted butter, and buttermilk.
2. Pour the dry ingredients into the wet ingredients, then stir gently to combine until the batter comes together and is pourable but slightly lumpy.
3. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through. If the batter becomes very thick on the second batch, add a teaspoon or two of buttermilk until the batter is pourable. 
4. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Cornmeal pancakes

A Couple Cooks - Recipes worth repeating.

Here’s a hearty whole grain that makes the ideal easy and healthy breakfast: oatmeal! We eat copious amounts of this stuff in our household. What’s the best, easiest way to make it? Here’s our master recipe: exactly how to make oatmeal on the stovetop and in the microwave! I’m not joking when I say this gets made multiple times per day in our house (the microwave version), and when we’re thinking ahead we make a big batch to eat off of all week. Here’s how to make the best oatmeal around!

Types of oats

There are two main types of oats you can use to make oatmeal: rolled oats or steel cut oats. A big pot of traditional oatmeal is best with Old Fashioned oats. Here’s a breakdown:

• Rolled oats: Rolled oats are whole oat grains that are pressed flat with rollers. This is what you’ll typically think of when you think of oatmeal. There are a few types of rolled oats:
  • Old Fashioned oats: These are whole, circular oats. They provide the most texture and are the best preference for a pot of oatmeal.
  • Quick cooking oats or Instant oats: These oats are rolled thinner and cook faster than Old Fashioned, but they have powdery texture and can become mushy when cooked. Use them only in a pinch.
• Steel cut oats: Steel cut oats are whole grain oats that are cut into nubs: they look like brown rice or barley. These oats take 30 minutes to cook, and have a very chewy texture. Avoid using them in this recipe, since they require different instructions: go to this Steel Cut Oats recipe.

How to make oatmeal: on the stovetop

Making this oatmeal recipe on the stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

1. Bring 4 cups water to a boil in a large saucepan. Stir in 2 cups oats and ¾ teaspoon each kosher salt and cinnamon.
2. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed.
3. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed. The standing time is important, in order to get to the perfect texture of oats!

How to make oatmeal in the microwave (1 serving)

The microwave method for how to make oatmeal is our favorite, we’ll admit! It makes one tasty bowl of deliciously creamy, single serving oats. It’s important to use a microwave safe bowl with tall sides so that the oatmeal doesn’t overflow. This is easy to whip up with just a 2 minute cook time!

1. Place ½ cup oats, ¾ cup water and ⅛ teaspoon each kosher salt and cinnamon in a microwave safe bowl.
2. Microwave on High for 2 minutes. If there is still a good amount of liquid, cook 10 to 20 more seconds.
3. Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. That’s it!

Oatmeal topping ideas

The sky is the limit when it comes to oatmeal toppings! In our opinion, a hint of maple syrup and a drizzle of milk are all it needs. But it’s even more fun to add some colorful fruit or a swirl of nut butter! Here are some oatmeal topping ideas:

• Maple syrup & cinnamon
• Peanut butter and strawberry jam (or go to Peanut Butter Oatmeal)
• Almond butter and dried cherries
• Toasted coconut
• Fresh raspberries or blueberries
• Candied pecans or candied walnuts
• Banana slices and toasted almonds
• Blueberry sauce
• Greek yogurt and maple syrup
• Strawberry sauce and chopped pistachios
• Chopped apples and cashew butter or pecan butter
• Raspberry compote or raspberry sauce

Is oatmeal healthy? Nutrition info

Yes, oatmeal is part of a healthy diet. Here are a few of the main nutritional benefits of oats (source):

• Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
• Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
• Oats are very filling: they may reduce appetite and help you eat less calories.

For more benefits, go to Oats 101: Nutrition Facts.

More types of oatmeal recipes

There are lots more ways to make oatmeal, outside of the standard creamy pot of oats! One of our favorites for weekly breakfasts or entertaining is baked oatmeal, and there’s nothing more fun than a pot of beautiful purple blueberry oatmeal! Here are a few of our favorite methods:

• Baked oatmeal: Bake oats in a pan, then cut them into slices. Try Everyday Baked Oatmeal, Banana Baked Oatmeal or Easy Blueberry Baked Oatmeal.
• Steel cut oatmeal: Make a wholesome pot of Perfect Steel Cut Oats.
• Overnight oats: Mix up simple Overnight Oats.
• Instant pot oatmeal: Use your pressure cooker for Instant Pot Oatmeal.
• Blueberry oatmeal: Boil a pot of bright Blueberry Oatmeal.
• Apple oatmeal: Mix up Apple Cinnamon Oatmeal.

01

Banana Baked Oatmeal

02

Overnight Oats

03

Perfect Steel Cut Oats

04

Easy Blueberry Oatmeal

This oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Best Oatmeal Recipe

---

★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5
• Cook Time: 5
• Total Time: 10 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome breakfast.

---

Ingredients

For stovetop oatmeal (4 servings):

• 2 cups Old Fashioned rolled oats
• 4 cups water
• ¾ teaspoon kosher salt
• ¾ teaspoon cinnamon
• Optional: 1 tablespoon maple syrup

For microwave oatmeal (1 serving): 

• ½ cup Old Fashioned rolled oats
• ¾ cup water
• ⅛ teaspoon kosher salt
• ⅛ teaspoon cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Stovetop oatmeal: Bring the water to a boil in a large saucepan. Stir in the oats, salt and cinnamon. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed (or you can spoon into bowls and then rest).
2. Microwave oatmeal: Place the ingredients in a microwave safe bowl with tall sides. Microwave on High for 2 minutes (if there is still a good amount of liquid, cook 10 to 20 more seconds). Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. (For a double recipe, double ingredients and microwave 3.5 minutes.)
3. Top with a drizzle of maple syrup, milk, and additional toppings as desired. Serve immediately or refrigerate for up to 5 days.

• Category: Breakfast
• Method: Stovetop
• Cuisine: Breakfast
• Diet: Vegan

Keywords: Oatmeal recipe, how to make oatmeal

A Couple Cooks - Recipes worth repeating.

We love a good pancake recipe for lazy weekend breakfasts. Here’s what’s become our go-to: this whole wheat pancakes recipe! Using whole wheat flour adds a nutty complexity in flavor that makes these flapjacks absolutely irresistible. It also makes them a bit heartier so they keep you satisfied through the morning. Bookmark this recipe because it will become a favorite (we promise!).

Ingredients in this whole wheat pancakes recipe

Most whole wheat flour recipes rely on a mixture of whole wheat and all-purpose flour to make for a desirable texture. But turns out, you can make fluffy whole wheat pancakes with 100% whole wheat flour. They have a light and airy texture with a hefty dose of baking powder and an acidic ingredient to help them rise. Here are the ingredients for this recipe:

• Whole wheat flour: you can use either white whole wheat or standard whole wheat (we use standard)
• Granulated sugar
• Baking powder and salt
• Egg: Substitute a flax egg for vegan.
• Milk: Any type of milk works here, including oat milk or almond milk.
• Unsalted butter or neutral oil
• Vanilla extract
• Lemon juice or vinegar: An acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice, use apple cider vinegar or white vinegar.

Tips for making whole wheat pancakes

Whole wheat pancakes are simple and quick to put together. They follow the same formula as all pancake recipes: combine the wet ingredients with the dry ingredients, then fry them up on a griddle! Here are a few quick tips for the perfect pancakes:

• Use a large griddle: non-stick is helpful. Some griddles allow for more even heating than others! We use a large non-stick griddle.
• Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. Don’t worry if it’s not perfect at first: keep adjusting as you cook.
• Wait until bubbles form and pop on top, then flip. This trick helps to determine when the pancake is cooked through!
• Add milk to the batter if it becomes too thick as it sits. Sometimes the batter can become very thick as it sits. Stir in just a bit of milk to the batter (about 1 tablespoon) to loosen it if desired.

Diet variations

Want to make these whole wheat pancakes dairy-free or vegan? A few simple swaps make it possible. Here’s what to do:

• Dairy-free: Use neutral oil and non-dairy milk (we like oat milk).
• Vegan: Use neutral oil, non-dairy milk, and substitute a flax egg.

Topping ideas

These whole wheat pancakes taste great with a simple drizzle of maple syrup, but you can add all sorts of topping ideas to step them up! Our favorite fancy adder is this Blueberry Syrup, which brings a fruity, pure berry flavor and sweetness. Here are a few more ideas for toppings:

• Maple syrup: for best flavor, buy Grade A: Dark Color and Robust Taste
• Powdered sugar
• Fresh fruit: strawberries, blackberries, raspberries, blueberries, sliced bananas, chopped apples
• Sauces or compotes: blueberry sauce, blueberry compote, blueberry syrup, raspberry sauce, raspberry compote, strawberry sauce, strawberry compote, peach puree, or peach compote
• Chips: chocolate chips, butterscotch chips or white chocolate chips
• Nuts: chopped pecans, walnuts, almonds, hazelnuts, or pistachios
• Yogurt: Greek yogurt sweetened with maple syrup
• Whipped cream: try homemade whipped cream

We hope this whole wheat pancakes recipe becomes a family favorite for you, just like it has in our house! Let us know if you try it in the comments below.

More pancake recipes

Want more variations? Here are a few more pancake recipes to try:

• Go for Classic Blueberry Pancakes or Banana Pancakes
• Mix up our favorite Mini Pancakes, Whole Wheat Pancakes or Cornmeal Pancakes
• Try hearty Cottage Cheese Pancakes, Ricotta Pancakes, or Lemon Ricotta Pancakes
• Mix up Classic Buttermilk Pancakes
• Opt for Oatmeal Pancakes, Banana Oatmeal Pancakes or Almond Flour Pancakes

01

Classic Blueberry Pancakes

02

Ricotta Pancakes

03

Mini Pancakes

04

Cornmeal Pancakes

This whole wheat pancakes recipe is…

Vegetarian. For vegan and dairy-free, use non-dairy milk and a flax egg.

Whole Wheat Pancakes

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 medium pancakes

Print Recipe

Pin Recipe

Description

This whole wheat pancakes recipe makes thick, fluffy flapjacks! This hearty mix will become a morning go-to.

---

Ingredients

• 1 cup whole wheat flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 large egg
• ¾ cup plus 2 tablespoons milk of choice
• ¼ cup melted unsalted butter or neutral oil
• 1 teaspoon vanilla extract
• ½ teaspoon apple cider vinegar*

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium bowl, whisk together the whole wheat flour, brown sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
3. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.

Notes

*An acidic ingredient helps to make fluffy pancakes. If you don’t have it on hand, you can use lemon juice or white vinegar as a substitute.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Whole wheat pancakes, whole wheat pancake recipe, whole wheat pancakes recipe, whole wheat pancake mix

A Couple Cooks - Recipes worth repeating.