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Fluffy Japanese Soufflé Pancakes

Ready in just thirty minutes, this light and fluffy Japanese Soufflé Pancake recipe is easy to make — with no special tools or molds required! Ready in just 30 minutes, impress everyone with this fun and unique breakfast recipe.

Course Breakfast

Cuisine Japanese

Keyword japanese fluffy pancakes, japanese pancakes, Japanese Soufflé Pancakes, soufflé pancake recipe, soufflé pancakes

Prep Time 17 minutes minutes

Cook Time 8 minutes minutes

Total Time 25 minutes minutes

Servings 4 pancakes

Calories 102kcal

Author Jessica

Ingredients

• 2 eggs with yolks and whites separated
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ cup all-purpose flour
• 3 tablespoons granulated sugar
• 2 tablespoons water
• butter, maple syrup, whipped cream, etc for serving

Instructions

• In a medium-sized mixing bowl, whisk the egg yolks, milk, vanilla extract, and salt until well combined. Mix the flour until just combined.
• In a separate bowl, beat the egg whites using an electric hand mixer or whisk until frothy. Then whisk in the sugar, one tablespoon at a time, until stiff peaks form.
• Fold the egg whites into the egg yolk mixture in two intervals, stirring until combined but not over-mixed. Over-mixing will deflate the egg whites and make the pancakes dense.
• Heat a large non-stick pan (with a lid) over low heat. Once hot, grease the surface with butter or cooking spray. Use a paper towel to wipe out any excess oil to prevent the pancakes from becoming soggy. It's important to keep your heat on low, any higher and your pancakes will cook quickly on the outside, leaving raw centers.
• Spoon the batter into a large piping bag (or a ziploc bag with the corner cut off). Cut the tip and pipe 4 round pancakes into the skillet. OR you can also use a large cookie scoop to place the batter in the skillet.
• Add about 1 tablespoon of water into the edge of the skillet, trying not to pour the water onto the pancakes themselves. Cover the pan with the lid and cook for about 3 to 4 minutes, or until the bottom is golden brown. Trapping the steam helps the pancakes rise higher and cook evenly.
• Carefully flip the pancakes, using a spatula, then add in one more tablespoon of water. Replace the lid on the skillet and cook for an additional 3 to 4 minutes, until the other side is golden brown and the pancakes are cooked through.
• Immediately serve with butter and syrup, as desired. These pancakes are best enjoyed right away, as they will deflate as they cool.

Notes

• Store: Japanese soufflé pancakes are best eaten fresh, as they will deflate as they cool. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.
• Reheat: Place them in a pan with a lid and a splash of water, then heat on low for a few minutes to restore their soft texture.
• Double the Recipe: Yes, this soufflé pancake recipe only makes 4 pancakes. You can double the recipe for the batter, but you will need a second skillet (or griddle) with a lid to cook them all at the same time. Or if you prefer, you can cook them in batches!

Nutrition

Serving: 1 pancake | Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 180mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 131IU | Calcium: 23mg | Iron: 1mg

More Easy Pancake Recipes To Try

Banana Chocolate Chip Pancakes

Pumpkin Pancakes

Lemon Ricotta Pancakes

Low Carb Keto Pancakes

The post Fluffy Japanese Soufflé Pancakes appeared first on The Novice Chef.

Test Kitchen Review

See what our test kitchen had to say!

Brittany

This French Toast is an absolute must for fall, I made this with Brioche bread and it was so delicious. My house smelled like pumpkin spice all morning, it was so simple to make and tasted delicious! My whole family ate it all up!

Why We Love This Pumpkin French Toast

We first served this pumpkin French toast, alongside our easy pumpkin pancakes, for a weekend brunch with friends. Our kitchen was filled with the comforting scent of pumpkin pie spice as the French toast cooked. It was such a hit, we had zero leftovers! With pumpkin puree and pumpkin pie spice in the mix, each bite tastes like fall, no matter what time of year it is. Here’s why we make it over and over again:

• Quick and Easy: With just 5 minutes of prep time, you will be serving up breakfast in no time!
• Real Pumpkin Flavor: This pumpkin French toast recipe is full of warm pumpkin pie spice and creamy pumpkin puree.
• Perfect Texture: The bread soaks up the spiced pumpkin and egg custard mixture, creating a French toast that’s tender on the inside, with a perfectly crisp exterior.
• Great for Brunch: With its rich flavors and beautiful presentation, it’s a great option for impressing guests at a weekend brunch.

Looking for more easy pumpkin inspired breakfast ideas? Try our easy pumpkin cinnamon rolls, make-ahead pumpkin coffee cake with crumb topping, or this epic pumpkin French toast casserole!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for pumpkin french toast. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Bread: Brioche, french, or challah bread are all fantastic options. Just make sure it’s about 1-inch thick and you’ll be good to go.
• Pumpkin Puree: Make sure you’re using pumpkin puree (homemade pumpkin puree or the canned option), not pumpkin pie filling!
• Milk: Whole milk is my usual go-to, but any other milk should be just fine.
• Pumpkin Pie Spice: o make your own, combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice. If you don’t have all the ingredients on hand, you can also use just cinnamon and a pinch of nutmeg instead!

How to Make this Pumpkin French Toast Recipe

This pumpkin spice french toast makes the very best Thanksgiving breakfast! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for the full instructions.

• Whisk: Whisk together the eggs, milk, pumpkin, brown sugar, vanilla, and pumpkin pie spice.
• Dip: Heat a large skillet over medium to medium-low heat. Melt butter in the pan. While that’s heating up, dip bread into the egg mixture, coat on both sides, then place in the skillet.

• Cook: Once the butter has melted, cook for about 3 to 4 minutes.
• Flip: Flip and cook the other side for about 2 to 3 more minutes.

Chef’s Tips & Variations

• How Long to Soak Bread: This is up to you and your preference! You can quickly place a piece of bread in the batter, flip it, and then place it on the pan. Or for a more moist and custard-y style French toast, soak a slice of bread for about 45 to 60 seconds. The longer it soaks, the more batter the bread will soak up, which means you may not be able to make as many slices.
• Butter or No Butter: Butter is completely optional. If you have a good non-stick pan and don’t usually cook with anything to help prevent sticking (or to provide an extra rich flavor to what you’re cooking), then feel free to omit. Just be sure the slice of french toast is completely done cooking before flipping it over.
• When to Flip: It should take about 3 minutes on each side when your pan is on medium to medium-low heat. You will hear a sizzling noise as it cooks. Once that sizzling noise is no longer there, and it’s been a few minutes, it should be good to check if it’s done. When it’s done cooking, it should be easy to remove from the pan without it sticking. If it does stick, then there’s a good chance it wasn’t done cooking, or you need to add more butter to the pan.

Storing, Reheating, Freezing

• Store: Place any leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Reheat leftover pumpkin french toast in the toaster or air fryer for the best results.
• Freeze: Good news – pumpkin french toast freezes beautifully! Place the cooked slices on a baking sheet and freeze for 1 hour. Once frozen, place the slices in a freezer-safe bag and freeze for up to 3 months.

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Pumpkin French Toast

Test Kitchen Approved!

Packed with pumpkin pie flavor, this quick and easy pumpkin French toast, served with maple syrup or powdered sugar, will disappear quickly! With its rich flavors and beautiful presentation, it’s a great option for impressing guests at a weekend brunch.

Course Breakfast

Cuisine American

Keyword pumpkin french toast, pumpkin french toast recipe, pumpkin spice french toast

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 to 10 slices

Calories 199kcal

Author Jessica

Ingredients

• 3 large eggs
• ⅔ cup whole milk
• ¾ cup pumpkin puree
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 8 – 10 slices brioche, French or challah bread about 1-inch thick

Optional For Serving

• maple syrup
• powdered sugar
• butter
• whipped cream
• cinnamon

Instructions

• In the large bowl, or shallow baking dish, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice.
• Heat a large skillet or griddle to medium to medium-low heat. Melt the butter in the pan and then dip two pieces of bread into the egg mixture, coating on both sides, and then place them in the skillet. Make sure your skillet is good and hot before adding the butter and French toast.
• Cook for about 3 to 4 minutes, then flip and cook the other side for about 2 to 3 minutes more, then remove from the skillet. If desired, you can keep the French toast warm in the oven set to 200°F. Make sure to place the French toast on a baking sheet or an oven-safe plate before keeping it warm in the oven.
• Repeat the process until you run out of bread or the wet mixture. Serve warm with all your favorite toppings!

Notes

Store: Place any leftover Pumpkin French Toast in an airtight container and store in the fridge for up to 4 days.

Reheat: When you’re ready to enjoy it again, reheat it in the toaster or air fryer for the most crispy results. You can also use the microwave, but it will be softer. 

Freeze: This pumpkin French toast freezes beautifully! Place the cooked slices on a baking sheet and freeze for about an hour. Once frozen, transfer the slices to a freezer-safe bag and store for up to 3 months. For best results, reheat from frozen using a toaster or air fryer. 

Make-Ahead Tip: If you’re making this for a crowd or holiday brunch, you can prepare the pumpkin mixture the night before. Simply whisk it up and store it in the fridge overnight, so all you have to do in the morning is dip and cook the bread.

Nutrition

Serving: 1slice | Calories: 199kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 338mg | Potassium: 152mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2968IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg

The post Pumpkin French Toast appeared first on The Novice Chef.

A Classic Cornbread Pancake Recipe!

As a huge pancake lover, I’m so excited to share today’s recipe with you guys. It’s one of my absolute favorite things to cook and eat. That’s right, I’m talking about johnny cakes! Buttery, golden, and fluffy, these amazing cornmeal pancakes are an old-timey dish that’s sure to please.

In the south, johnny cakes are also called hoe cakes. These flat, crispy-edged cornbread pancakes are super flavorful, and not too sweet. They go wonderfully with a generous drizzle of maple syrup, or you can serve them with something savory like a pot of greens or beans.

Why Do They Call Them Johnny Cakes?

It’s not clear why they’re called johnny cakes. It may be that originally they were known as journey cakes, since some recipes are made very simply with plain cornmeal, salt, and water – easy to whip up on a journey. Or it might be an English version of the Native American word “janiken,” which means “corn cake.” Some historians also think that “johnny” might be a mispronunciation of Shawnee.

The alternative name, hoe cake, which is common in the South, probably had to do with a cast iron skillet called a hoe, not the garden tool. One thing’s for sure: whatever you call these little cornmeal pancakes, they’re addictively delicious.

What You’ll Need

While the most basic recipes for johnny cakes or hoecakes use only cornmeal, salt, and water, this one has a few more bells and whistles. Adding eggs, buttermilk, and a few other goodies creates an irresistible flavor and texture!

• Flour: A base of all-purpose flour keeps the hoe cakes soft, and not too gritty.
• Cornmeal: You’ll often see recipes that call for self-rising meal, but for this one, choose regular cornmeal instead. We’ll add our own rising agent – baking soda.
• Sugar: I include a little sugar in my johnny cakes, but if you prefer to leave it out, that works, too!
• Baking Soda: The baking soda will react with the buttermilk to make the cakes light. Make sure to use baking soda, not baking powder.
• Salt
• Buttermilk: If you don’t have buttermilk, you can make a substitute – see the “Tips” section below.
• Water
• Eggs: A couple of whole eggs help the johnny cakes stay in one piece, instead of crumbling apart.
• Butter: Melt the butter before you add it to the batter.
• Syrup: Have some of your favorite syrup, such as maple syrup, for serving – this is optional.

Are Grits and Cornmeal the Same?

Grits and cornmeal are both made from corn, but they are not the same. Grits are coarsely ground, while cornmeal comes in several different grades, from very fine corn flour to coarse meal that has a very bold, noticeable texture.  Additionally, grits are made from hominy, which means the corn was treated with lye. This makes it slightly softer in texture and more nutritious to eat. 

How to Make Authentic Johnny Cakes

Making a batch of johnny cakes is similar to making a batch of pancakes. After all, they are very similar, with the main difference being the addition of cornmeal! Here we go:

• Combine the Dry Ingredients. In one mixing bowl, combine the flour, cornmeal, sugar, baking soda, and salt. Whisk these ingredients to combine them and break up any big lumps.

• Combine the Wet Ingredients. In a separate bowl, whisk together the buttermilk, water, eggs, and melted butter until smooth. The butter will solidify into little bits somewhat, but that’s okay.
• Mix the Two Together. Add the wet ingredients to the dry ingredients, and stir until just combined. Do not over mix, or the johnny cakes will be tough.

• Get Ready to Cook. Heat a large skillet over medium heat, and spray it with non-stick spray (or add a half tablespoon of butter to the pan to grease it). 
• Cook the Johnny Cakes. Once the pan is hot, spoon about ¼ cup of the batter onto the pan for each cake. Let them cook for about four minutes, or until the edges are set and the surface is bubbly. Then flip the cakes and cook for another 2-3 minutes, until both sides are golden brown.

• Enjoy! Serve the johnny cakes hot, with syrup and butter if desired.

Helpful Tips and Tricks

This recipe is so simple, and so good. And with a few helpful tricks like these up your sleeve, it’s practically foolproof! Here are my best tips for perfect johnny cakes:

• Buttermilk Substitution: If you don’t have any buttermilk on hand, no worries. Just mix one tablespoon of vinegar with enough milk to make a cup. Stir, and let this mixture a second for about five minutes before you add it to the batter.
• Yellow vs. White Cornmeal: You can use yellow or white cornmeal to make these. White cornmeal tends to have a more subtle taste, while yellow cornmeal has a more pronounced corn flavor, and of course, that sunny yellow color.
• Bacon Grease: For an unforgettable flavor, try frying your johnny cakes in the leftover grease from cooking bacon. Talk about an amazing breakfast!

Tasty Serving Suggestions

You can’t go wrong serving these little cakes with maple syrup, as shown in the photos. Substitute cane syrup if you’re feeling really southern! Or, try a johnny cake with one of these savory recipes instead:

• Greens: Johnny cakes are the legendary side dish for sopping up the broth (also known as pot liquor or pot likker) from a mess of greens. Try this recipe for Beer Bacon Collard Greens. So good!
• Charro Beans: Cornbread of any kind is a wonderful match for these Instant Pot Charro Beans, a meaty dish with sausage, bacon, chorizo, and more!
• Chili: Whip up some hoe cakes to make chili night even more special. This earthy, hearty Chili Colorado is one of our favorites!

Refrigerating, Freezing, and Reheating

Store leftover johnny cakes in your fridge, to keep them fresh and tasty. Cool them down before storing them, and make sure to put them in an airtight container or a zip-top bag to keep other food odors out. 

For longer storage, freeze the cakes with pieces of wax paper or parchment in between them, to prevent sticking. They will keep frozen for three months or more. 

To reheat, you can warm the johnny cakes in a covered skillet over low heat, in the microwave for a few seconds, or in the oven at 350°F.

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Johnny Cakes (Hoe Cakes)

Fluffy and golden, these Johnny Cakes (also known as hoe cakes or cornmeal pancakes) are a vintage recipe that continues to impress! Serve them up in the morning, or as a grab-and-go snack, and enjoy this cousin of the classic pancake!

Course Bread

Cuisine American

Keyword cornmeal pancakes, hoe cakes, hoecakes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 580kcal

Author Jessica – The Novice Chef

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup cornmeal
• 2 tablespoons granulated sugar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• ½ cup water
• 2 eggs
• ½ cup (1 stick) butter melted
• Maple syrup for serving

Instructions

• In a large bowl, whisk to combine the flour, cornmeal, sugar, baking soda and salt.
• In a separate bowl, whisk together the buttermilk, water, eggs and melted butter until smooth.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not over mix.
• Heat a large pan or skillet over medium heat and spray it with non-stick spray (or add a half tablespoon of butter to the pan to grease it).
• Then spoon 1/4 cup of the batter onto the pan for each cake, adding 3-4 at a time depending on how large your skillet is.
• Cook for 4-5 minutes or until the edges are set and the surface is bubbly then flip and cook for another 2-3 minutes or until both sides are golden brown.
• Serve hot with syrup and a slice of butter if desired.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze them in an air tight container for up to 3 months. If freezing, I recommend placing a piece of parchment paper in between each johnny cake so they do not freeze together.

Nutrition

Serving: 1 serving | Calories: 580kcal | Carbohydrates: 67g | Protein: 13g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 699mg | Potassium: 264mg | Fiber: 4g | Sugar: 10g | Vitamin A: 928IU | Calcium: 98mg | Iron: 3mg

More Easy Pancake Recipes

• Best Fluffy Pancakes
• Fluffy Japanese Soufflé Pancakes
• Lemon Ricotta Pancakes
• Easy Pumpkin Pancakes
• Chocolate Pancakes
• Gingerbread Pancakes
• Low Carb Pancakes

The post Johnny Cakes (Hoe Cakes) appeared first on The Novice Chef.

The Best French Toast Bake Casserole

Made with fresh or leftover croissants, this chocolate chip croissant French toast bake is a fun and sweet twist on traditional French toast. Prepared in a single baking dish, this recipe is also clean-up friendly— which I know you love.

Drizzled with a bit of syrup, this recipe promises to be the best French toast bake you’ve tried in a while. Additionally, it’s a no-fuss breakfast. Made with only 6 ingredients, it’s at the top of the list for easy, family-sized dishes.

Puffy and golden brown, slicing into the casserole with reveal beautifully softened croissants. The chocolate chips are just another sweet, melty invitation to dig right in.

Don’t be afraid to get creative with the toppings and add-ins! Add some whipped cream or a handful of blueberries for an extra sweet bite in between all the fluffy, buttery layers of croissants.

Why Use Croissants For French Toast?

Why wouldn’t you? They’re light, flaky, and packed with butteriness. Besides, you don’t even need to slice them. Just tear them and throw them right in!

Recipe Ingredients

Made with 6 pantry staples, it’s really all about nailing down the process. For exact amounts, check the recipe card at the bottom of this post.

• Croissants – Fresh or a day old, both are wonderful for this recipe. You can also use French bread, brioche, and Challah.
• Milk – Use whole or low-fat milk. Mix 1/2 cup heavy whipping cream with 1/2 cup whole milk for a more decadent casserole.
• Eggs
• Ground cinnamon
• Vanilla extract – Almond, orange, and coffee extracts are fun twists on this breakfast idea.
• Chocolate chips – I prefer mini chocolate chips, but you can also use regular ones. Roughly chopped chocolate will do too.

How to Make Chocolate Chip Croissant French Toast Casserole

Once you tear the croissants and make the milk mixture, the rest of the recipe is quite effortless.

• Prepare the baking dish. Preheat the oven to 350F. Generously grease an 8×11″ baking dish with non-stick baking spray. Tear the croissants into smaller pieces.
• Whisk the eggs. Combine the milk, eggs, cinnamon, and vanilla extract in a large bowl until you get an even mixture.

• Soak the croissants. Place the croissant pieces in the bowl and soak them in half the liquid for 10 minutes.

• Fill the baking dish. Arrange half of the soaked croissants in the baking dish. Sprinkle half of the chocolate chips on top. Top with another layer of croissants.
• Add more milk. Pour the remaining milk mixture over the croissants. Sprinkle with more cinnamon and chocolate chips.

• Bake. Pop the baking dish into the oven for 40 minutes, until golden brown and the center is set. Remove it from the oven and let it cool for at least 5 minutes.
• Serve. Top with syrup, powdered sugar, and/or your favorite toppings.

Tips for Success

Follow these tips for a deliciously golden bake:

• Use a large baking dish. Make sure your baking dish is at least 2.5″ deep. The croissants will puff up during baking and may overflow if the baking dish isn’t deep enough.
• Add whipped cream. Once the French toast casserole is ready, serve it with some whipped cream for an extra dreamy dessert.
• Use fresh fruit. Add sliced apples or blueberries in between the soaked croissants for a bit of fruitiness.
• Don’t under-bake. Wait until the center is set or the eggs in the mixture might not be cooked through. Likewise, don’t raise the oven temperature or the croissants will dry out and burn.

What To Serve with a French Toast Bake

This chocolate chip croissant french toast bake is a real winner with breakfast eggs and bacon. Paired with yummy drinks, it’s the perfect way to start the day. I recommend my Homemade Strawberry Milk, Vanilla Cinnamon Iced Coffee, and Dalgona Coffee with it.

It’s also hearty enough to enjoy on its own. If that’s the plan, then make sure to generously drizzle it with raw honey or maple syrup. You can also add your favorite fruits like blueberries and strawberries for a bit of brightness. Raspberries, bananas, and blackberries are great too.

How to Store & Reheat Leftovers

Refrigerate any cooled leftovers in an airtight container for up to 5 days. To reheat, sprinkle them with 1-2 tsp of water and microwave them for 45-60 seconds.

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Chocolate Chip Croissant French Toast Bake

Fluffy and buttery, this chocolate chip croissant French toast bake is a pass for dessert over breakfast any day. Drizzle it with syrup for ultimate decadence and enjoy.

Course Breakfast Ideas

Cuisine American

Keyword french toast bake, french toast casserole, French toast casserole with croissants

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6 servings

Calories 377kcal

Author Jessica – The Novice Chef

Ingredients

• 4 large croissants
• 1 cup whole milk
• 5 large eggs
• ½ teaspoon ground cinnamon plus extra for garnish
• 1 teaspoon vanilla extract
• ⅓ cup chocolate chips

Instructions

• Preheat oven to 350°F. Spray or grease a 8 x 11 inch baking dish. Cut or tear croissants into smaller pieces.
• In large mixing bowl, whisk to combine the milk, eggs, cinnamon, and vanilla extract until well combined.
• Soak the croissant pieces in half of the milk mixture until saturated (press down with a spoon to get them to soak up the milk, as needed). 
• Layer half of the soaked croissants in the prepared baking dish. Sprinkle half the chocolate chips over first layer. Repeat with remaining croissant pieces to create a second layer. 
• Pour remaining milk mixture over layers. Sprinkle with extra cinnamon and remaining chocolate chips. 
• Bake 40 minutes, until browned and center is set. Let rest for 5 minutes.
• Serve with syrup, powdered sugar, and/or your favorite toppings.

Notes

Storage: Refrigerate any cooled leftovers in an airtight container for up to 5 days. To reheat, sprinkle them with 1-2 tsp of water and microwave them for 45-60 seconds.

Nutrition

Serving: 1 | Calories: 377kcal | Carbohydrates: 35g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 227mg | Sodium: 344mg | Fiber: 2g | Sugar: 15g

The post Chocolate Chip Croissant French Toast Bake appeared first on The Novice Chef.

Why You’ll Love This Gingerbread Pancakes Recipe

• Perfect Christmas pancakes: Gingerbread just screams Christmas to me, there is something magical about all those warm spices together. If you love gingerbread, make sure to check out my favorite Gingerbread Muffins, Gingerbread Man Cookies and classic Gingerbread!
• Light and fluffy: Just as all good pancakes, these gingerbread pancakes turn out with a light and fluffy texture each and every time.
• Made with pantry staples: These Christmas pancakes are made with molasses and a handful of spices to create that classic gingerbread flavor, plus a handful of pantry staples.

(Want more pancake ideas? How about these festive Grinch Pancakes! Or try these refreshing Lemon Ricotta Pancakes, Easy Pumpkin Pancakes, sweet Chocolate Pancakes, and classic Fluffy Pancakes!)

The Ingredients You’ll Need

So just what will you need to make these? Here’s the list of ingredients. Scroll down to the recipe card below for measurements.

• Flour: Basic all-purpose flour is my go-to.
• Baking Powder: Make sure to use baking powder, not baking soda, or the pancakes won’t have a fluffy texture.
• Spices: Cinnamon, ginger, and cloves give the pancakes that classic gingerbread spiciness.
• Sugar: A little granulated sugar adds a touch of sweetness.
• Eggs: Beat the eggs lightly before adding them to the batter.
• Buttermilk: For a slightly tangy taste. It also helps to give the pancakes a fluffy texture.
• Oil: Use a neutral cooking oil, such as vegetable oil.
• Molasses: I use blackstrap, but you can use lighter molasses if you prefer.
• Vanilla: Pure vanilla extract gives the best flavor.

How to Make Gingerbread Pancakes

Making this gingerbread pancakes recipe is an easy process – you basically just need to mix up the batter, and pour small scoops of it onto your griddle. Here’s an overview of how to make them. Scroll down to the recipe card below for more detailed instructions.

• Make the Batter: Combine the dry ingredients then add in the eggs, buttermilk, oil, molasses and vanilla. Stir until just combined.

• Cook the Pancakes: Heat the griddle with cooking oil. Pour 1/3 cup of batter onto the griddle then cook until golden brown on the bottom. Flip and cook the other side. Repeat with all remaining batter.

• Enjoy! Serve with butter and syrup, or any other toppings you like.

Cook’s Notes

As simple and back-to-basics as pancakes are, there are a few helpful pointers that are good to know. These cook’s notes will help guarantee fluffy, light, flavorful gingerbread pancakes, every time.

• Buttermilk: I do recommend using real buttermilk to make these pancakes for the best texture and flavor. However, if you don’t have any, you can always make this easy substitute. Combine about 1 ½ teaspoons of white vinegar with enough milk to make 1 ½ cups. Let this sit for 5 minutes to thicken before using.
• Molasses Flavor: If you want an even more molasses-y flavor, you can swap the granulated sugar for brown sugar (light or dark will both work!).
• Mixing: I can’t emphasize enough that overmixing is a big problem for pancakes. If you have had trouble with tough pancakes before, the odds are that overmixing was the problem. Make sure you mix to get a fairly smooth batter, but it’s better to have some small lumps than to overmix.
• Turning: The pancakes are ready to flip when there are small bubbles rising through the batter, not just on the edges but in the middle.

Serving Suggestions

To round out your breakfast menu, you can add all of your breakfast favorites – think scrambled eggs, crispy bacon, and orange juice! You could also make one or more of these flavorful breakfast recipes:

• Breakfast Casserole: A savory breakfast casserole is always welcome, especially this rich Biscuits and Gravy Casserole. It’s all the goodness of homemade biscuits and sausage gravy, in one hearty dish.
• Crispy Bacon: Take the hassle out of cooking bacon with this easy tutorial on How to Cook Bacon in the Oven. You’ll never stand over a hot skillet turning bacon again!
• Fruit Salad: Fresh, colorful fruit salad adds so much to your breakfast table! This Ambrosia Salad is extra-retro and fun to serve for the holidays.

Proper Storage

• Fridge. To refrigerate, just place the cooled gingerbread pancakes in an airtight container or food storage bag, and refrigerate for up to 3 days.
• Reheat. To reheat gingerbread pancakes, you can use your microwave, toaster oven, or heat them on the stovetop in a skillet. Heat just until warmed through.
• Freeze. If you want to freeze these, I recommend putting a small piece of parchment paper between each pancake. Then place them in a freezer-friendly zip-top bag, and store them in your freezer for up to 3 months. 

More Holiday Breakfast Recipes

• Overnight French Toast Casserole
• Biscuits and Gravy Casserole
• Overnight Bacon and Sausage Breakfast Casserole
• Overnight Ham Breakfast Casserole
• Cinnamon Roll Waffles
• Apple Pie French Toast Casserole

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Gingerbread Pancakes

Festive, warmly-spiced Gingerbread Pancakes are a wonderful holiday season breakfast. They are light, fluffy, and full of gingerbread flavor!

Course Pancakes & French Toast

Cuisine American

Keyword Christmas pancakes, gingerbread pancakes, gingerbread pancakes recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 Pancakes

Calories 454kcal

Author Jessica – The Novice Chef

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoons cinnamon
• 1 teaspoon ginger
• ¼ teaspoon cloves
• 2 tablespoons granulated sugar
• 2 large eggs beaten
• 1 ½ cups buttermilk
• 3 tablespoons oil
• 2 tablespoons molasses
• ½ teaspoon vanilla extract

Instructions

• In a large bowl, whisk to combine the flour, baking powder, ginger, cinnamon, cloves and sugar.
• Add the eggs, buttermilk, oil, molasses, and vanilla. Stir until just combined. Do not over stir, which can lead to flat, rubbery pancakes.
• Heat a greased griddle over medium heat until a drop of water sizzles when it hits the surface. Pour the pancake batter, ⅓ cup at a time on griddle and cook until golden brown on the bottom, and bubbles forming on top.
• Flip, and cook until second side is golden brown. Repeat until all the batter is cooked.
• Serve with butter and syrup, or as desired!

Notes

• Fridge: Store in an airtight container, in the fridge, for up to 3 days.
• Freeze: If you want to freeze these, I recommend putting a small piece of parchment paper between each pancake. Then place them in a freezer-friendly zip-top bag. Freeze for up to 3 months.
• Reheat: In the microwave, toaster oven, or on the stovetop in a skillet.
• I use blackstrap, but you can use a lighter molasses if you prefer.
• I do recommend using real buttermilk to make these pancakes for the best texture and flavor. However, if you don’t have any, you can always make your own substitute. Combine whole milk with a little white vinegar (about 1 1/2 teaspoons vinegar) and let sit for 5 minutes before using.
• If you want an even more molasses-y flavor, you can swap the granulated sugar for brown sugar (light or dark will both work!).

Nutrition

Serving: 1 | Calories: 454kcal | Carbohydrates: 68g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 97mg | Sodium: 582mg | Fiber: 2g | Sugar: 19g

The post Gingerbread Pancakes appeared first on The Novice Chef.

A Festive Make-Ahead Breakfast Everyone Will Love

During the cold-weather months especially, my family loves a warm, baked breakfast treat. Personally, I’m a fan of any breakfast that can be prepped in advance – an easy morning is always a blessing for busy moms, right? There are lots of great breakfast recipes to make ahead, but some of them are a little more… hands-on than others. Looking at you, cinnamon rolls.

So, in the spirit of working less and eating like royalty, let me introduce my favorite recipe for overnight French toast! It’s incredibly simple to make, from start to finish, and it bakes up into soft, decadent slices of golden-brown perfection, lightly dusted with cinnamon sugar. Perfect for weekends, holidays, birthdays, and more!

The Ingredients

The ingredients for this classic version of baked French toast are very simple – no surprises here! If you are looking for timeless, cinnamon-sugar French toast that goes with everything, you’ll love this version.

For the French Toast

• Butter: Salted or unsalted is fine. Melt the butter before adding it to the casserole.
• Bread: You can use any bread that you like for this recipe. Depending on the size of the bread, you may be able to fit more slices.
• Eggs: Large, whole eggs give the best flavor, although you could use egg whites only if you prefer. You’ll need extra egg whites if you leave out the yolks.
• Milk and Cream: I use two parts whole milk to one part heavy cream, but half-and-half would also be fine!
• Sugar: A combination of regular granulated sugar and packed brown sugar makes this dish irresistible.
• Maple Syrup: A smidge of pure maple syrup is the perfect touch.
• Vanilla: Pure vanilla extract takes overnight French toast casserole from “good” to “mouthwatering.” Don’t skip this!
• Cinnamon

Optional Toppings

• Maple Syrup
• Fresh Berries
• Powdered Sugar
• Whipped Cream

Step-by-Step Instructions

Overnight French toast casserole is easy to make, and it’s fun as well – making it a good choice for involving the kiddos, if you like. Little ones can help lay the bread in the dish, while older kids can crack the eggs and measure the other ingredients!

• Prepare the Bread and Baking Dish. To get started, pour the melted butter into a large (9×13) baking dish. Use a spoon or spatula to spread it out over the bottom of the dish. Then layer on the bread pieces. They can overlap a bit, but don’t let them cover each other up too much or the slices won’t brown as well.
• Make the Custard. Measure the milk, heavy cream, maple syrup, brown sugar, and vanilla into a medium-sized bowl, and crack in the eggs as well. Whisk all of these ingredients together.

• Soak the Bread and Chill. Pour or ladle the custard mixture over the bread, soaking the pieces as evenly as you can. Cover the whole casserole with aluminum foil or plastic wrap, and then stick it in the fridge to rest overnight.
• Prepare to Bake. When you’re about ready to bake the casserole, set your oven to preheat to 350°F. Stir together your cinnamon and sugar in a small dish. Take the overnight French toast casserole out of the refrigerator, uncover it, and sprinkle the cinnamon sugar all over the top.

• Bake and Serve! Bake uncovered for 25 – 30 minutes, or until the bread is lightly toasted and fully cooked. Serve this gorgeous casserole warm, with your favorite toppings.

Do I Have to Let This Rest Overnight?

If you would like to make the overnight French toast casserole the same day, instead of leaving it to chill overnight, that’s fine. It needs a minimum rest time of about 4 hours, but after that, you can go ahead and bake. This makes it possible to prep it in the morning and bake it later for brunch, or make it on a Saturday to reheat on Sunday in the microwave, etc.

Tips and Variations

If you’re looking for some recipe hacks and fun topping ideas, you’re in the right place! These are my top tips for making the best overnight French toast casserole ever.

• Bread Options: I use sliced butter bread, but a thicker bread would also work well in this recipe. Thinner bread bakes up softer, while thicker bread holds its shape better.
• Number of Slices: Depending on the size of your bread, you may be able to fit more slices, or fewer, in your baking dish. I usually end up with somewhere between 8 and 12 slices.
• Toppings: Toppings are the easiest way to change up your overnight French toast casserole. Fresh berries and whipped cream are great, but you could also do homemade granola, streusel, bananas and nuts, chocolate chips, etc. Sprinkle on toppings like fresh berries and whipped cream once the casserole is done. Add toppings like nuts and chocolate chips a few minutes before you take the casserole out of the oven.

What Is a Good Side Dish for French Toast?

This French toast casserole is so more-ish, you may not even need any side dishes. But if you’d like to add a side or two for contrast, these would be perfect:

• Bacon in the Oven: You’ll never stand over a skillet turning bacon again, once you take a look at this tutorial for How to Cook Bacon in the Oven. It’s a tasty, no-hassle option for serving at any breakfast or brunch.
• Chorizo and Eggs: Another savory classic, this Chorizo and Eggs recipe features homemade Mexican chorizo (don’t worry, it’s super easy!) and scrambled eggs. Spicy and satisfying.

How to Store and Reheat Leftovers

Make sure to cool your casserole before you store it. You can wrap the whole dish in plastic wrap, or scoop the leftovers into zip-top bags. Either way, store in the fridge for up to 4 days.

Reheat overnight French toast casserole in the microwave, or in the oven at 350°F.

Can I Freeze Overnight French Toast Casserole?

Definitely! This casserole freezes well. Just place any leftovers in freezer bags or airtight containers (I recommend freezing individual portions). Freeze for up to three months. Thaw in the fridge before reheating.

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Overnight French Toast Casserole

Sweet, easy Overnight French Toast Casserole is flavored with cinnamon and vanilla. It's a traditional French toast bake, perfect with a drizzle of maple syrup and fresh fruit.

Course Pancakes & French Toast

Cuisine American

Keyword french toast bake, make ahead breakfast casserole, oven french toast

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 8 – 12 Slices

Calories 474kcal

Author Jessica – The Novice Chef

Ingredients

For the French Toast

• ½ cup unsalted butter melted
• 8 – 12 slices of bread depending on size of bread
• 6 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 2 teaspoons cinnamon

Optional Toppings

• Maple syrup
• Fresh berries
• powdered sugar
• Whipped cream

Instructions

• Add the melted butter to a 9×13 inch dish, and spread evenly over the bottom. Layer in the bread. It’s fine if the pieces overlap slightly, but try not to let them cover each other up too much.
• In a medium-sized mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, and vanilla extract.
• Pour the mixture over the bread, making sure it’s evenly saturated. Cover with foil, and put in the fridge to rest overnight.
• Shortly before baking, preheat the oven to 350°F.
• In a small bowl, mix together the granulated sugar and cinnamon. Uncover the French toast, and top with the cinnamon-sugar mixture.
• Bake for 25 – 30 minutes, or until the French toast is lightly toasted and fully cooked. Serve immediately with powdered sugar, fresh berries, maple syrup, etc.

Video

Notes

Storage:

Make sure to cool your casserole before you store it. You can wrap the whole dish in plastic wrap, or scoop the leftovers into zip-top bags. Either way, store in the fridge for up to 4 days.

Reheat overnight French toast casserole in the microwave, or in the oven at 350°F.

Nutrition

Serving: 1 | Calories: 474kcal | Carbohydrates: 57g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 190mg | Sodium: 303mg | Fiber: 2g | Sugar: 34g

The post Overnight French Toast Casserole appeared first on The Novice Chef.

The Best French Toast Bake You’ll Ever Taste

When it comes to staying toasty on a crisp fall morning, there’s nothing better than the warm autumn flavor of pumpkin pie spice. This tender and flavorful pumpkin French toast casserole is the perfect thing to distract you from the first frost glittering on the ground outside. The melt-in-your-mouth crumble on top will make you forget all about the dip in the temperature.

And thanks to canned pumpkin puree, you don’t have to wait to enjoy this sweet breakfast. You can make it in the summer, or in the winter when you’re holding on tight to the memory of fall.

What You’ll Need

First, I’ll go over the ingredients for the casserole itself, then move on to the spiced streusel topping. Check out the recipe card below to find the exact amounts for all the ingredients.

For the French Toast Casserole

• Stale Bread: Cut into cubes.
• Half and Half
• Heavy Cream
• Pumpkin Puree: Do not replace this with pumpkin pie filling.
• Eggs
• Granulated Sugar
• Pumpkin Pie Spice
• Vanilla Extract

For the Streusel Topping

• All-Purpose Flour
• Brown Sugar: Packed tightly.
• White Sugar
• Pumpkin Pie Spice
• Salted Butter: Diced from cold.
• Pecans: Chopped and toasted.

What Kind of Bread is Best For French Toast?

Whatever kind of bread you choose for this recipe, the most important thing is that it’s stale. I like to tear apart a 2 to 4-day-old French loaf to make it, but any thick white bread is fine. Brioche and Texas toast are also great options that hold up well in this casserole.

How to Make Pumpkin Pecan French Toast Casserole

With just 6 simple steps, this casserole is so easy to throw together. Follow these instructions to get the best French toast casserole you’ve ever had.

1. Prep Your Materials: Preheat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick baking spray. Arrange the cubes of stale bread in the baking dish you prepared. 
2. Combine the Wet Ingredients: Combine the half and half, heavy cream, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla extract in a large bowl. Mix everything until it’s fully combined.
3. Add the Custard: Pour your combined wet ingredients over the bread and gently turn the bread cubes until they’ve been completely covered with the pumpkin mixture. 
4. Make the Streusel: Combine the flour, brown sugar, white sugar and remaining pumpkin pie spice. Use a fork or your fingers to add the salted butter to the mixture. Toss the crumble until it comes together in pea-sized clumps, but don’t let it melt. Sprinkle the streusel over the French toast and add the chopped pecans on top.
5. Bake: Place your baking dish in the oven and bake the casserole for 1 hour.
6. Cool, Cut and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes. Once it’s cooled, cut it into 8 portions and serve them with maple syrup drizzled over the top as desired.

Can I Make It Ahead of Time?

Feel free to assemble your casserole the day before and refrigerate it until you’re ready to pop it in the oven. In fact, this can make your casserole even better, because the flavor of the custard will soak further into the bread the longer it sits. You can also save the casserole after baking it, but the texture will change and it won’t taste quite as fresh.

Tips and Tricks

This French toast casserole has tasted incredible every time I’ve made it. Here are a few helpful hints so it comes out just as good for you.

• Cover With Foil: You may want to cover your casserole dish with a layer of domed tinfoil after 45 minutes so it doesn’t get too browned on top. Make sure you don’t cover it too early though, or the casserole may end up soggy.
• No Stale Bread? No Problem. If you don’t have any stale bread, you can cut or tear the bread up and place it on a pan in the oven to bake for 10 to 15 minutes at 250°F. Flip the bread over about halfway through the baking time to keep it from burning.
• Toast the Nuts: Feel free to use walnuts instead of pecans if you prefer, but either way, make sure they stay on top of the casserole. If they fall down between the bread, they won’t toast properly. This will affect their taste and texture, making them waxier and less flavorful.
• Keep the Butter Chilled: Don’t take the butter out of the fridge until right before you plan to use it. You can even cut it up in advance and keep the cubes in the fridge so that they can firm back up again. If the butter is too warm, the streusel won’t hold up and could melt right into the bread.

Serving Suggestions

The only must-have topping for this pumpkin French toast casserole is maple syrup. I also love to chase this casserole down with a cold glass of milk. A side of fresh berries will add some extra vitamins and minerals, and so will this smooth and creamy Strawberry Banana Oatmeal Smoothie.

Looking for some savory breakfast options to serve along side this sweet breakfast casserole? Try some of these reader favorites:

• Biscuits and Gravy Casserole
• Chorizo and Eggs
• Fresh Huevos Rancheros
• Homemade Sausage Gravy
• Overnight Ham Breakfast Casserole
• Overnight Bacon and Sausage Breakfast Casserole

Storing and Reheating Extras

This casserole keeps pretty well in the fridge for up to 5 days when it’s covered tightly in plastic wrap or sealed well in an airtight container.

When you’re ready to dig in again, pop it back in the oven at 350°F for about 10 to 15 minutes, or until it’s heated through and the streusel starts to get crispy again. You can also heat up individual slices in the microwave in 10-second intervals until they warm up.

Does Baked French Toast Freeze Well?

Like most bread products, this casserole is really best if you eat it fresh. If you have leftovers that you don’t think you’ll get around to within the week, you can wrap individual slices up in plastic wrap and a layer of foil. When you’re ready to dig in, either let it thaw overnight in the fridge or just pop a slice in the microwave on the defrost setting until it warms up.

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Pumpkin Pecan French Toast Casserole

Putting a fun fall spin on a breakfast classic, this Pumpkin Pecan French Toast Casserole serves up warm autumn spices, toasted nuts and fresh pumpkin flavor. The rich custard base helps the flavors sink into the bread, turning it soft and tender, while the crispy streusel topping practically melts in your mouth.

Course Breakfast Ideas

Cuisine American

Keyword baked french toast, breakfast casseroles, french toast casserole

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 519kcal

Author Jessica

Ingredients

For the French Toast Casserole

• 1 (15 to 18 oz) loaf stale bread, cubed
• 1 ½ cup half and half
• ½ cup heavy cream
• 1 cup pumpkin puree not pumpkin pie filling
• 5 large eggs
• 1 cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract

For the Streusel Topping

• ½ cup all purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon pumpkin pie spice
• ½ cup cold salted butter diced
• ½ cup chopped pecans

Instructions

• Heat the oven to 350°F and spray a 9×13-inch casserole dish. Spray with non-cooking baking spray.
• Place the stale bread pieces in the prepared baking dish. 
• In a large bowl (preferably with a pour spout), combine the half and half, heavy cream, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla and mix till well combined.
• Pour over the bread and gently turn the bread till completely covered with the custard. 
• Combine the flour, brown sugar, white sugar and pumpkin pie spice. Use a fork or your fingers to add the salted butter. Mix till it is pea sized but don’t let it melt.
• Sprinkle over the french toast and add the pecans over the streusel.
• Place in the oven and bake for 1 hour. You may wish to cover with tinfoil after 45 minutes so it doesn’t get too browned on top. (optional)
• Remove and allow to cool for 5 minutes, then serve with syrup. Enjoy.

Notes

• To Store: Keep in the fridge covered tightly in plastic wrap or sealed well in an airtight container up to 5 days.
• To Freeze: Wrap individual slices in plastic wrap and a layer of foil and freeze. Let thaw overnight in the fridge or thaw in the microwave on the defrost setting until warm.
• To Reheat: Heat in 350°F oven for 10-15 minutes or until heated through and crisp on top OR heat individual slices in the microwave in 10-second intervals until warm.

Nutrition

Serving: 1 | Calories: 519kcal | Carbohydrates: 57g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 191mg | Fiber: 2g | Sugar: 46g

The post Pumpkin Pecan French Toast Casserole appeared first on The Novice Chef.

Fluffy Lemon Ricotta Pancakes

Recently I found myself with an abundance of lemons and a carton of leftover Ricotta, and naturally, inspiration led me to my favorite breakfast obsession: pancakes. If having too many pancake recipes is wrong, then I refuse to be right. And this citrusy take on the classic is one of our very favorites.

I love this straightforward yet luxurious recipe for spongey lemon pancakes with an Italian twist, thanks to the addition of ricotta cheese. The sweet citrus flavors are just so fresh and bright, like a burst of summer that you can whip up any time of the year! Enjoy these fluffy little pancakes topped with maple syrup, dressed up with lemon curd, or sprinkled with blueberries – whatever you choose, you’ll be hooked!

Why Add Ricotta to Pancakes?

Ricotta cheese is a classic Italian staple that can be used in so many ways, sweet and savory. When added to my fluffy pancake recipe, there’s no sign of cheesy flavor here – just unbelievable moisture for a melt-in-your-mouth texture. Ricotta lemon pancakes are the perfect way to use up leftover ricotta cheese.

What You’ll Need

The ingredients for this recipe are mostly basic pantry items! You can find ricotta in the refrigerated cheese section of most grocery stores. Be sure to pick out fragrant, brightly-colored lemons for the best flavor. Avoid wrinkly or dull lemons.

• Eggs: 3 large eggs with two extra yolks!
• All-Purpose Flour: All-purpose flour will get the best rise out of these pancakes in my experience. Alternatively, a fine-ground flour alternative like oat or almond flour can be used for a gluten-free recipe.
• Ricotta Cheese: The addition of Ricotta Cheese brings an indescribable moist and buttery texture to this recipe. If you haven’t tried it already, prepare to be amazed!
• Butter: Unsalted butter, melted and then cooled.
• Lemons: For the zest that gives this recipe the most fresh and wonderful lemon flavor!
• Vanilla Extract: Pure vanilla extract has the best and most natural flavor.
• Sugar: Granulated sugar that’s been divided, to use when whipping the egg whites and egg yolks separately.  
• Milk
• Baking Powder and Baking Soda: Using both together helps create lightness in the pancakes.
• Salt

How to Make Lemon Ricotta Pancakes

Grab a couple bowls and a whisk and let’s get busy!

First Bowl: In a medium mixing bowl whisk to combine the flour, sugar, baking soda, salt and baking powder.

Second Bowl: In a second large mixing bowl, whisk to combine the milk, ricotta cheese, lemon juice, eggs, vanilla and lemon extract.

Combine: Add the wet ingredients to the flour mixture and whisk to combine. If lumps remain, that is fine. Don’t over mix the batter.

Cook the Pancakes In a Skillet: Pour rounds of batter onto a preheated non-stick skillet using a ladle or measuring cup. Let pancakes cook for about 2-3 minutes, or until the edges appear cooked and the bubbles in the center of the pancake have begun to burst. Flip the pancake over and let cool for another 1-2 minutes. Repeat the cooking process with the remaining batter.

The easiest way to tell if your pancakes are ready for flipping is to watch for bubbles – once bubbles are forming, flip and continue to cook until both sides of the pancake are evenly browned. Place finished pancakes in the oven to keep warm, and repeat the process until all the batter is finished.

Enjoy! Serve a stack of these delicious pancakes warmed from the oven with your choice of toppings.

Tips for Success

This vibrant and unique pancake recipe is easy and well-worth the detailed mixing instructions. For more helpful tips on making lemon ricotta pancakes, check out these helpful tips:

• Improvise the Amount of Ricotta As Needed: If you don’t have a full 16 oz of Ricotta, don’t let that deter you — the recipe still turns out great with slightly less. You can also leave it out altogether in a pinch, and enjoy regular lemon pancakes sans the special ricotta texture.
• Don’t Over-mix the Batter: This is a seemingly small but very important detail that is the difference between cooked pancakes that are soft and fluffy (yay!), or chewier and tougher (ick!); pay attention when mixing the batter and stop when all the ingredients are just combined. Some small clumps here and there are better than chewy pancakes!
• Mixing Dry Ingredients Separately Will Prevent Clumps: Whisking the dry ingredients before combining them with the wet ingredients will eliminate most lumps from the batter.
• Give the Pan a Wipe Between Batches: To prevent any extra batter residue from burning. If you’re using a bit of butter or oil to coat in the pan, this also serves as a clean slate between rounds of pancakes.

Variation & Topping Ideas

Where to begin with variation ideas? These pancakes can be mixed, drizzled, sprinkled, and topped with a variety of different ingredients. So many flavors pair so nicely with the lemon! Here are some ways to mix up your pancake batter:

• Stir in a half cup of White Chocolate Chips
• Sprinkle in a handful of Fresh Berries for Raspberry or Blueberry Ricotta Pancakes
• Swap out the Lemon Zest for Orange Zest
• Mix in a pinch of Cinnamon or Nutmeg for a hint of warmer flavor

Pancake Topping Ideas

Along with the classic maple syrup and/or butter combo, here are more suggestions to dress up these Lemon Ricotta Pancakes: 

• Fresh Berries (Blueberries, Raspberries, Strawberries)
• Candied Lemon Slices
• Lemon Curd
• Chantilly Cream or Whipped Cream
• Honey
• Chocolate Chips
• Berry Coulis
• Fruit Jams & Marmalades
• Chopped Nuts (Walnuts, Macadamias, Pecans)
• Cinnamon Sugar or Powdered Sugar

How to Store and Reheat Extras

Store leftover pancakes in the fridge for up to 5 days, wrapped tightly or sealed in an airtight ziplock bag or container. If storing leftover pancake batter, use an airtight container and keep the batter in the fridge for up to two days. For an extra layer of protection, you can place a layer of plastic wrap over the container before closing the lid.

To reheat cooked pancakes, you can follow the below techniques:

• Microwave: Heat the pancakes on a microwave-safe dish for a few seconds at a time until they’re warm all the way through.
• Oven: Reheat pancakes in the oven, wrapped in foil and at a low temperature until heated through.

How to Freeze Pancakes

Cooked pancakes can be kept frozen for up to 2-3 months. To freeze pancakes, arrange them in a single layer on a baking sheet and freeze until the pancakes are solid. Transfer the frozen pancakes to a zip top bag or freezer-safe container and store in the freezer. 

Let frozen pancakes thaw in the refrigerator and then reheat them using the oven or microwave.

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Lemon Ricotta Pancakes

Lemon lovers, meet the breakfast of your dreams! These soft, fluffy Lemon Ricotta Pancakes are light and flavorful and super easy to make from scratch. Topped with whipped cream and fresh fruit, they are irrestiable!

Course Breakfast Ideas

Cuisine American

Keyword easy breakfast, homemade pancake recipe, lemon pancakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 pancakes

Calories 172kcal

Author Jessica

Ingredients

Pancakes:

• 3 cups all purpose flour
• 5 tablespoons granulated sugar
• 1 ¼ teaspoon baking soda
• 1 ¼ teaspoon salt
• 1 teaspoon baking powder
• 2 cups whole milk
• 16 oz ricotta cheese
• ⅓ cup lemon juice
• 3 eggs + 2 yolks
• 1 teaspoon vanilla
• ½ teaspoon lemon zest or lemon extract

Optional Toppings:

• Maple Syrup
• Powdered sugar
• Lemon slices
• Lemon Curd
• Blueberries
• Strawberries

Instructions

• In a large mixing bowl whisk together flour, sugar, baking soda, salt and baking powder.
• In a separate mixing bowl combine milk, ricotta cheese, lemon juice, eggs, vanilla and lemon extract and mix until combined.
• Add the wet ingredients to the flour mixture and whisk to combine. If lumps remain, that is fine.
• Heat a large skillet over medium-low heat. Once the pan is hot, spray with non-stick spray or butter.
• Spoon about 1⁄2 cup of batter onto the center of the heated pan. Let cook for about 2-3 minutes, or until the edges appear cooked and the bubbles in the center of the pancake have begun to burst.
• Flip the pancake over and let cool for another 1-2 minutes, until cooked through. Repeat the cooking process with the remaining batter.
• Top pancakes as desired with any of the optional toppings you desire!

Notes

Storage: Pancakes may be stored in an airtight container or baggie in the fridge for up to 2 days.

Nutrition

Serving: 1 | Calories: 172kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 372mg | Fiber: 1g | Sugar: 5g

More Sweet Breakfast Ideas

• Berry Stuffed French Toast
• Japanese Soufflé Pancakes
• Chocolate Pancakes
• Cinnamon Roll Waffles
• Easy Pumpkin Pancakes
• Easy Homemade Cinnamon Roll
• Bread Recipe with Brown Sugar

The post Lemon Ricotta Pancakes appeared first on The Novice Chef.

Test Kitchen Approved

“These are the easiest and best pumpkin pancakes I’ve ever made. The dough was so easy to shape into a circle and no oil required to make these beauties!! The pancakes were super fluffy and moist and oh so yummy. Definitely saving this to my recipe folder.” — Simone, skilled home cook and bread maker.

Learn more about our Test Kitchen ➔

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Pumpkin Pancakes

These easy Pumpkin Pancakes are so soft, fluffy, perfectly spiced, and extra easy to make using canned pumpkin and pancake mix.

Course Breakfast Ideas, Pumpkin

Cuisine American

Keyword pumpkin pancake, pumpkin pancake recipe, pumpkin pancakes, pumpkin pancakes recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 pancakes

Calories 141kcal

Author Jessica – The Novice Chef

Ingredients

• 1 ½ cup dry pancake mix
• 1 cup milk
• ½ cup canned pumpkin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• butter & maple syrup for serving

Instructions

• In a mixing bowl, combine all ingredients, stirring just until the batter comes together. This batter will be thick! If it's too thick for your liking, you can add a little more milk to thin it out.
• Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet. Use the bottom of the scoop (or the back of a spoon or spatula) to form the batter into a round pancake shape.
• Once you start to see little bubbles form, cook about 30 seconds more, then flip the pancake. Continue to cook until pancake is browned on each side and cooked through. If your pancakes aren't cooking through before the outside is good and browned, turn your heat down to medium-low.
• Continue until you've used all the batter. Serve pancakes warm topped with butter and maple syrup! You can keep pancakes warm on a sheet pan in an oven heated to 200°F if you want to serve everyone at once.

Video

Notes

Fridge: Let pancakes cool completely then store in an airtight container, in the fridge, for up to 4 days.

Freeze: Once cool, I recommend putting a small piece of parchment paper between each pancake to prevent them from sticking. Then place them in a freezer friendly ziplock bag and freeze for up to 3 months. You can thaw them overnight or reheat them from frozen!

Reheat: In the microwave (10 seconds per pancake if refrigerated and 30 seconds if frozen), toaster oven, or on the stovetop in a skillet over medium-low heat.

Nutrition

Serving: 1 | Calories: 141kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 321mg | Fiber: 1g | Sugar: 6g

The post Pumpkin Pancakes appeared first on The Novice Chef.

A Unique Twist on a Classic Breakfast

French toast is a classic breakfast dish that everyone looks forward to. For special occasions, you really can’t beat it! There’s nothing like a fluffy stack of warm French toast slices, topped with powdered sugar, syrup, berries… so good! But it can be time-consuming to make, so I don’t often serve it unless we are having a lazy weekend.

That’s where these muffins come in. Muffins are a tasty treat that you can have at any time of the day (or night, for those midnight cravings), they are easy to make in big batches, and this French toast version tastes just like the real thing.

These French Toast Muffins have a crispy outside with a soft, tender inside. Texture wise they remind me a little of bread pudding, but with more crispy edges! I like them best sprinkled with a little dusting of powdered sugar on top, but you can also drizzle them with maple syrup!

What Is the Best Type of Bread to Use for French Toast?

When it comes to making French Toast muffins, you can really use just about any kind of bread. Classic French toast is often made with challah, brioche, or baguette, but I often use regular sandwich bread, just like I do in these easy muffins. Cinnamon raisin would be another great option!

The Ingredients You’ll Need

The list is surprisingly short and wholesome, and it’s pretty versatile as well. Use the ingredients you like best!

• Bread: You’ll need twelve slices to make one batch of muffins – more if you’re using small slices of bread, and less if you’re using thick or oversized slices.
• Eggs: Large, whole eggs give the French toast that special custard-y texture.
• Milk and Cream: You can use just milk, but adding some heavy cream makes the muffins extra-rich.
• Sugar: To get the best flavor and texture, this recipe combines brown sugar, granulated sugar, and powdered sugar (for serving – leave this out if you prefer).
• Vanilla: Pure vanilla extract gives the best flavor.
• Maple Extract: A small amount of maple extract makes the muffins extra-cravable!
• Cinnamon and Nutmeg: You can also just use cinnamon, but I love that little extra pinch of nutmeg.
• Maple Syrup: Optional, for serving.

Let’s Make French Toast Muffins!

Let’s get started on the important part – how to make the muffins! Trust me, it’s as simple as can be. And you end up with amazingly tasty muffins that everyone will love!

1. Prepare. First off, preheat your oven to 350°F, and spray a muffin tin with non-stick spray. (You could also use muffin liners, or just grease the tin with butter or oil.)
2. Make the French Toast Bread Cubes. Cut your bread into 1-inch cubes, and set them aside. In a separate bowl, mix together the eggs, milk, cream, brown sugar, vanilla extract, maple extract, half a teaspoon of the cinnamon, and all of the nutmeg. Whisk until smooth. Add the bread cubes to the egg mixture, and stir gently until all the bread is evenly coated, and has soaked up the liquid.
3. Prep the Muffins. Spoon an equal amount of the bread mixture into each well of your greased muffin tin. Make the cinnamon sugar topping by combining the granulated sugar and remaining teaspoon of cinnamon in a small bowl. Sprinkle an even amount of cinnamon sugar on top of each muffin.
4. Bake. Slide the muffin tin into the oven, and bake for 20 minutes or so, until the tops of the muffins are browned and the muffins feel a little bit firm.
5. Cool and Serve. Take the tin out of the oven, and let the muffins cool for a few minutes. Then remove the muffins from the muffin tin, and sprinkle them with powdered sugar, if desired. Serve with optional maple syrup.
6. Enjoy!

Helpful Tips and Tricks

I hope you feel inspired to try these soft, cinnamon-y breakfast muffins. Before you start baking, let me share a few helpful tips to help you make the muffins of your dreams!

• Bread: It’s best to use slightly stale bread for this. Stale bread absorbs the liquid better and holds its texture. To make fresh bread stale, just leave it out, covered but not airtight, the night before.
• Mix-Ins: Customize your French toast muffins with a handful of blueberries, sliced strawberries, chocolate chips, white chocolate chips, chopped nuts, or raisins.
• Bread Thickness: Depending on the thickness of your bread and density it may take a little longer to bake and may make more than 12 muffins.
• Maple Extract: No maple extract? No worries! You can switch out maple extract for maple syrup, or leave it out entirely. The muffins will still be fantastic!

How to Store and Reheat French Toast Muffins

• Store these muffins in the refrigerator, wrapped in plastic wrap or stored in airtight containers, for up to 3 days.
• To reheat, just warm the muffins for a few seconds in the microwave, heat them in the oven at 350°F until heated through.

Can I Freeze French Toast Muffins?

You bet! Wrap each muffin in foil or plastic wrap, and then put them in a freezer bag (or an airtight container) and freeze for up to 3 months.

Print

Baked French Toast Muffins

This recipe for French Toast Muffins is a unique twist on the classic breakfast treat, but in a handheld form. These sweet muffins are just as awesome as French toast with a crispy outside and soft, tender inside!

Course Muffins

Cuisine American

Keyword breakfast muffins, easy breakfast ideas, simple breakfast recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Muffins

Calories 278kcal

Author Jessica – The Novice Chef

Ingredients

• 12 slices of bread
• 4 large eggs
• 1 cup milk
• ½ cup heavy cream
• 2 tablespoons brown sugar light or dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 1-½ teaspoons cinnamon divided
• ¼ teaspoon grated nutmeg
• 2 tablespoons granulated sugar
• powdered sugar optional for serving
• Maple syrup optional for serving

Instructions

• Preheat your oven to 350°F and spray a 12-count muffin tin with non-stick spray.
• Cut your bread into 1 inch cubes and set aside.
• In a large mixing bowl combine eggs, milk, heavy cream, brown sugar, vanilla extract, maple extract, ½ teaspoon cinnamon, and nutmeg. Whisk the ingredients together until smooth and combined. 
• Add the bread to the bowl and stir until all the bread is evenly coated and has soaked up all the milk and egg mixture.
• Add an equal amount of the bread mixture to your prepared muffin tin cups.
• In a small bowl mix together granulated sugar and remaining 1 teaspoon cinnamon.
• Sprinkle an even amount of cinnamon sugar on top of each muffin.
• Add to the oven and cook for 20 minutes or until the tops of the muffins are browned and the muffins feel a little firm.
• Let cool for a few minutes, remove from the muffin tins, sprinkle with powdered sugar, if desired, and serve with maple syrup.

Video

Notes

Storage:

Store these muffins in the refrigerator, wrapped in plastic wrap or stored in airtight containers, for up to 3 days.

To reheat, just warm the muffins for a few seconds in the microwave, heat them in the oven at 350°F until heated through.

Nutrition

Serving: 1 | Calories: 278kcal | Carbohydrates: 49g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 192mg | Fiber: 1g | Sugar: 34g

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