Breakfast and brunch are our favorite meals here, and I will never turn down a stack of these fluffy Banana Pancakes.

I also like not having food waste, and sometimes we just don’t get to those bananas I purchased before they turn brown (check here to see how to freeze bananas), but that just means they are perfect for baking.

Of course, we love our classic Banana Nut Bread to use up overripe bananas, but we are always excited about pancakes.

Made with simple ingredients, these banana buttermilk pancakes are a quick and easy breakfast that’s perfect for busy mornings. My kids also love taking them for school lunches!

We often make these pancakes at the weekend and freeze them to grab and go for breakfast or lunch during the week. 

For more fruity pancake combinations, try my Blueberries ‘n’ Cream Pancakes, Lemon Blueberry Greek Yogurt Pancakes, and these warming Apple Crisp Pancakes!

Ingredients Needed:

• Buttermilk: helps the pancakes get really fluffy and adds a subtle flavor.
• Oil: you can use any kind of cooking oil like canola oil, olive oil, or vegetable oil, or melted butter in these pancakes. Using butter will give them a bit of a buttery flavor if you like that. 
• Egg: to help the pancakes rise and have a light and fluffy consistency. 
• Vanilla: vanilla extract adds a subtle warmth to the pancakes. You can use almond extract or banana extract if you prefer. 
• Bananas: use very ripe bananas for the best flavor. 
• Flour: I’ve used all-purpose flour here, but other types will work too. 
• Sugar: adds sweetness to the pancakes for a sweet treat breakfast!
• Baking Powder and Baking Soda: use both leavening agents to allow the pancakes to be thick and fluffy. 
• Salt: enhances the flavors of the pancakes.

How to Make the Best Banana Pancakes

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine ingredients: Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. 
2. Blend: Blend the banana mixture until smooth, then let the batter rest. 

1. Spoon the batter: Spoon the pancake batter by the ladleful onto the hot griddle surface.
2. Cook: Cook until just golden brown. Serve with your favorite toppings.

Banana Pancake Recipe FAQs

Banana Pancakes Variations

• Filling. Add chocolate chips, peanut butter chips, or chopped nuts to the pancake batter. You can also add fruit like blueberries, chopped strawberries, or chopped pieces of banana for more fruit flavor!
• Oats. Add oatmeal to your pancake batter for an oatmeal version. See my Easy Banana Oatmeal Pancakes for hearty banana pancakes. 
• Use a different extract. Use almond extract, banana extract, or maple extract in your pancakes for a different flavor.  
• Sheet pan. You can make these pancakes in a sheet pan for a crowd, and avoid standing at the stove. See my Sheet Pan Pancakes recipe for more information.

Serving Suggestions

You can enjoy these banana pancakes on their own for a quick, filling breakfast, or serve them with other breakfast and brunch recipes or breakfast sides to make it into a complete sit-down meal. 

Serve them with a simple drizzle of maple syrup, or slather some peanut butter, almond butter, or Nutella on there instead. Some more fresh fruit can never go wrong too!

Top your pancakes with Homemade Whipped Cream for a special treat, or try the custard sauce from these Blueberries ‘n’ Cream Pancakes. 

Serve with a side of Air Fryer Bacon or Air Fryer Hashbrown Patties for a sweet and salty breakfast!

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Banana Pancakes recipe

Nothing says good morning quite like the taste of warm and fluffy Banana Pancakes dripping in butter and maple syrup with fresh banana slices and chopped pecan nuts on top. Don't forget the coffee, and you've got yourself a breakfast date!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Resting time 15 minutes minutes

Total Time 26 minutes minutes

Servings 10 pancakes

Calories 139cal

Author Ashley Fehr

Ingredients

• 1 cup low-fat buttermilk
• 2 tablespoons oil or melted butter
• 1 large egg
• 1 tablespoon vanilla extract
• 2 bananas
• 1 ½ cups all-purpose flour (200 grams)
• 2 tablespoons granulated sugar (optional), 25 grams
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

US Customary – Metric

Instructions

• Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. Blend until smooth.
• Let it sit at room temperature for 10–20 minutes.
• Lightly grease a large flat griddle, large skillet, or non-stick pan and let it heat up. Do a test pancake to check the thickness — if you prefer them thicker, add 2 tablespoons additional flour (if you like thin pancakes, you can thin with an additional 1-2 tablespoons milk)
• Spoon the pancake batter by the ladleful onto the hot griddle surface. Cook for about 3 minutes per side, until just golden brown.
• Serve immediately with your favorite toppings!

Notes

*The number of pancakes you get will depend on how large you make them. It will make roughly 10 large pancakes, 12 medium, or 14-16 small pancakes (my kids love it when I make them tiny!)

Ingredients and Substitutions

• Buttermilk: store-bought buttermilk gives the fluffiest pancakes, but if you don’t have any, you can see how to make homemade buttermilk here.
• Egg: I haven’t tested this recipe with an egg substitute, but I would expect you could use a flax egg in its place.
• Bananas: the riper, the better! Any kind of banana will work, but ripe bananas will have more sweetness and banana flavor.
• Flour: we often make this recipe with 100% whole wheat flour or a combination. Check out this Whole Wheat Pancakes recipe for tips. You can experiment with the types of flour or use gluten-free oat flour for a gluten-free variety (just do a test pancake to ensure it’s not too thick or too thin).
• Sugar: you can skip the sugar or use any other kind of sweetener. You won’t miss it if you serve it with syrup.

Storage

• Store: Store cooked pancakes once completely cooled in an airtight container or Ziploc bag in the refrigerator for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
• Freeze: Store your pancakes once they have cooled to room temperature. Then, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place the pancakes in an airtight freezer-safe container or freezer bag for up to 6 months. You can wrap them in plastic wrap or put parchment paper between each one to prevent them from sticking if you like.

Nutrition

Calories: 139cal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 251mg | Potassium: 191mg | Fiber: 1g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

The post Banana Pancakes recipe appeared first on The Recipe Rebel.

These Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with garlic butter, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Red Lobster is everyone’s favorite seafood restaurant, and Red Lobster’s Cheddar Bay Biscuits are the reason we go there, right? (Aside from the lobster, of course 😉)

The classic buttermilk biscuits are a perfect addition to any main course at home too, and you know how much I love my bread sides!

With this super easy copycat recipe, you can make delicious Red Lobster biscuits in your own kitchen in less than 30 minutes.

This is my own take on the popular cheese biscuits — but we are totally obsessed! I would love for you to try them and let me know how they compare.

Serve them with a big bowl of Easy Vegetarian Chili, White Chicken Chili or Instant Pot Chili — it’s one of the best comfort food combos!

Just love biscuits? Try this BBQ Chili Cheese Biscuit Casserole, these Chicken Pizziola Sliders on Garlic Herb Biscuits, and my creamy Chicken Pot Pie Casserole!

Ingredients Needed:

• Flour: I’ve used all-purpose flour for this recipe, but you can also use whole wheat or substitute half for whole wheat flour to get more fibre.
• Baking Powder: to help the dough to rise to give that classic fluffy inside!
• Seasoning: use a combination of salt, dried parsley, paprika, and garlic powder for the biscuits. You’ll need the garlic powder and dried parsley again for the garlic butter.
• Butter: use salted butter to enhance the flavor of the biscuits.
• Cheese: you can use almost any kind of cheese you like, and you can add up to 3 cups depending on your tastes.
• Buttermilk: buttermilk will give you the flakiest biscuits with the best flavor. If you don’t have any on hand, you can make your own buttermilk substitute very easily! Check out my instructions for How to Make Buttermilk here.

How to Make Cheddar Bay Biscuits

This easy recipe takes less than 30 minutes to make. Full instructions are included in the recipe card below.

1. Mix flour and seasoning: In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
2. Cut in butter: Put the butter cubes on top of the flour mixture and cut them in using a pastry cutter. End up with pea-sized chunks of butter in the mixture.
3. Add cheese: Add the cheese and stir until combined.
4. Make the dough: Add the buttermilk and stir in until a sticky dough forms.
5. Make dough balls: Divide the dough into disc-shaped, flattened, portions, placing them on the prepared baking sheet. (You can also drop them onto a baking sheet, but I find this way just as easy!)
6. Brush with garlic butter and bake: Combine the ingredients for garlic butter, then brush the tops of the biscuits with it. Bake until light golden brown.

Cheddar Bay Biscuits FAQs

Tips and Notes

• Cookie Scoop. You can use a large cookie scoop or an ice cream scoop to divide the dough into even portions. You can even just drop the dough into the pan from the scoop!
• Butter. Unsalted butter will work just as well as salted butter; no additional salt is needed. If you like, you can increase the salt by ¼ teaspoon.
• Flour. Substitute up to half of the flour with whole wheat flour without much change in the flavor or texture. I haven’t tested this recipe with any other flour, though.

Cheddar Bay Biscuits Variations

• Change up the seasonings and herbs. Feel free to tweak the seasonings to your tastes! Add in different herbs or use fresh ones if it’s summer and they are plentiful.
• Add some heat. Add some cayenne pepper or red pepper flakes to the flour mixture to add some heat!
• Want to take your Cheddar Bay biscuits to the next level? Try these Cheddar Bay Sausage Balls — the perfect bite for game day or the holidays!

Serving Suggestions

There are several ways to enjoy these biscuits. They’re great for breakfast, lunch, or dinner (or all-day brunch – no judgment here)!

They go wonderfully with eggs, for breakfast, brunch, or lunch. Pair them with my Hashbrown Breakfast Casserole, this 6 Ingredient Breakfast Skillet, or Sausage Egg Casserole.

Of course, these biscuits go well with seafood. Try them with my Honey Garlic Salmon in Foil or my Baked Tilapia. Alternatively, you can serve them with sausage gravy or any meal with sausage meat, like Baked Gnocchi with Sausage.

More Easy Bread Recipes You’ll Love

Breakfast

Healthy Banana Bread recipe

Breads

Easy Bisquick Dumplings

Side Dishes

Crockpot Stuffing

Breads

Homemade Dinner Rolls Recipe

KW: cheddar bay biscuits, cheddar biscuits, red lobster biscuits

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Cheddar Bay Biscuits

These Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with a garlic butter glaze, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12 biscuits

Calories 252cal

Author Ashley Fehr

Ingredients

Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ cup cold salted butter (cubed)
• 2 cups shredded sharp cheddar cheese (150 grams)
• 1 cup buttermilk

Garlic Butter

• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
• Add butter cubes and cut them in using a pastry cutter or a fork (you can also use your hands!). You want it crumbly, with pea-sized chunks of butter in the mixture.
• Add the cheese and stir until combined.
• Add buttermilk and stir until a sticky dough forms. Divide the dough into 10 large or 12 regular portions and use your hands to shape it into a rough disc, slightly flattened on top (it doesn’t have to be perfect!). Place them on the prepared baking sheet.
• Combine the ingredients for garlic butter (melted butter, garlic powder, and parsley) and brush the tops of the biscuits.
• Bake for 10-15 minutes until light golden brown. Let it cool for 5 minutes before serving.

Video

Notes

Storage and Prepping Ahead

These biscuits are easy to make fresh, but you can also prepare them ahead of time if you wish to save time on the day.

Prep Ahead

• Prep the biscuits on the baking sheet, cover them, and refrigerate them for up to 1 day before baking them to enjoy them freshly baked with less fuss on the day. They may need a couple of extra minutes in the oven as you’re baking them from chilled; just keep an eye on them.
• You can also prep these and freeze them before baking. Simply freeze them flat on a baking sheet for 2 hours, then pop them into a freezer bag or freezer-safe container and freeze for up to 3 months. Brush with garlic butter and bake right from frozen! Just add a few minutes of baking time to make sure they’re fully done.

Storage

• Refrigerator: You can make these biscuits, bake them, and store them in the refrigerator for up to a week. I recommend reheating them in the oven or air fryer for a few minutes to make them warm and crisp before serving them again.
• Freezer: You can make these biscuits, cool them, and freeze them for up to 3 months. I recommend thawing completely and reheating in the oven or air fryer before serving.

Nutrition

Calories: 252cal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 415mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 0.02mg | Calcium: 206mg | Iron: 1mg

The post Cheddar Bay Biscuits appeared first on The Recipe Rebel.

These Cinnamon Raisin Scones are soft and crumbly, with a crisp exterior and buttery crumb. They are perfectly spiced and loaded with California raisins!

This post has been sponsored by California Raisins and I was compensated for my time spent creating this recipe. As always, all opinions are my own.

There’s nothing better than having a freshly baked Cinnamon Raisin Scone to go alongside that afternoon cup of coffee.

Scones have the best combination of textures — a golden, slightly crunchy exterior that gives way to a tender and buttery interior. They are the perfect complement to your favourite hot beverage or a tall glass of milk.

These Cinnamon Raisin Scones are made with the help of California Raisins.

California Raisins are the closest source of raisins for Canadians, and we love them in both sweet and savoury recipes!

They are always plump and sweet — a fabulous way to incorporate more fruit into your diet and the most convenient (no sugar added!) snack. Our kids love throwing a handful into their lunches or swapping out the chocolate chips in this Oatmeal Chocolate Chip Cookies recipe for the best Oatmeal Raisin Cookies.

Love raisins? Add them to these Butter Tarts or this Easy Broccoli Salad!

For more recipe inspiration, visit californiaraisins.ca.

Ingredients Needed:

• Flour: I use all purpose flour in this recipe, but when baking for my family I often swap all purpose for whole wheat in many baking recipes without fail. I recommend only swapping up to 50% of the flour for whole wheat to ensure they stay light and aren’t too dry.
• Sugar: I have only tested this recipe with granulated sugar, so I cannot comment on swapping for sugar substitutes or brown sugar. If you try it, let me know how it goes!
• Baking Powder and Baking Soda: I use a combination to ensure the lightest. flakiest scones. Yes, you need them both.
• Cinnamon: ground cinnamon adds warmth and a bit of spice.
• Salt: salt is just as important in baking and desserts as it is in savoury dishes. It balances out all the flavors.
• Cold Salted Butter: cold butter is important here, because the tiny clumps will melt in the oven and create a beautiful flaky texture — absolutely essential in a good scone!
• California Raisins: to add flavour and texture!
• Buttermilk: the acidity in buttermilk is key here, and store-bought is the best way. It reacts with the baking soda to product a light and airy scone.
• Egg: an egg adds structure to the scones and makes them super soft.
• Glaze: the glaze is made up of powdered sugar, cinnamon and a bit of milk. Add the milk very gradually so that it stays thick!

How to make Cinnamon Raisin Scones:

This is just a brief overview! You’ll find the step-by-step instructions down in the recipe card.

1. Stir together the dry ingredients.
2. Add the cold butter and work in until pea-sized chunks remain.
3. Stir in the wet ingredients: egg and milk.
4. Add the California raisins and knead on a lightly floured surface just until no longer sticky (be careful not to work in too much flour or they will be tough).
5. Shape into a disc, then cut into 8 triangles.
6. Place on a baking sheet and bake just until golden, then top with glaze if desired.

Scone FAQs

Tips and Tricks:

• Choose real butter: I have successfully made these raisin scones with hard, dairy-free margarine but real butter will give the best flavor and texture. However, if you need these to be dairy- free you can swap the butter and choose any non-dairy milk you enjoy drinking.
• Don’t overwork the dough: the trick to a light and flake scone is not to overwork the dough. Overworking the dough will develop the gluten which will make the scones tough instead of tender.
• Don’t add too much flour: I said it before and I’ll say it again — don’t add too much flour. When baking scones it’s important to go by feel more than measuring cups. Weighing your flour is the easiest way to start with the right amount, and when kneading you should add just enough so that it is not sticking to your hands when you form the disc. This will keep your scones light and airy.

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Cinnamon Raisin Scones

These Cinnamon Raisin Scones are soft and crumbly, with a crisp exterior and buttery crumb. They are perfectly spiced and loaded with California raisins!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Calories 327cal

Author Ashley Fehr

Ingredients

• 2 cups all purpose flour (260 grams)
• ¼ cup sugar (50 grams)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup salted butter (cold, cubed) 112 grams
• ⅓ cup buttermilk
• 1 egg
• 1 cup California raisins
• milk or cream
• granulated sugar

Glaze

• ⅓ cup powdered sugar
• ¼-½ teaspoon cinnamon (depending on how strong you want the flavor)
• 1-2 teaspoons milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt.
• Add cubed butter and work in with a pastry cutter or fork until pea-sized chunks remain.
• Add buttermilk and egg and stir until combined. Add California raisins and knead until dough comes together (don't overmix!).
• Turn out onto a lightly floured surface and knead just until no longer sticky (tacky is fine but not overly moist and sticky). Shape into a disc roughly 8 inches wide and 3/4-1" thick. Cut into 8 triangles.
• Place on prepared baking sheet and brush the tops with milk or cream and sprinkle with granulated sugar if desired.
• Bake for 12-15 minutes until light golden brown.
• Remove from the oven and let cool for 15-20 minutes before adding the glaze

Cinnamon Glaze

• Stir together powdered sugar and cinnamon. Add just enough milk, gradually, until a thick glaze forms. (The thicker it is, the better it will set and firm up on the scones).
• Serve.

Notes

Ingredients and Substitutions:

• Flour: I haven’t tested this recipe with whole wheat flour, but I suspect it would work just fine. I recommend only using up to 50% whole wheat flour
• Butter: cold, salted butter will give the best results. If necessary you can substitute with very cold, hard dairy-free margarine blocks but they may not be as crumbly. If you only have unsalted butter, you can add an extra pinch of salt. 
• Buttermilk: I don’t recommend substituting the buttermilk because the acidity helps the scones to rise and yields a flaky, fluffy texture. If needed you can make your own buttermilk.

 

Nutrition

Calories: 327cal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 229mg | Potassium: 318mg | Fiber: 2g | Sugar: 11g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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These thick and fluffy Buttermilk Pancakes are the perfect easy breakfast idea! They’re made with simple ingredients and are make ahead and freezer friendly.

This super easy Buttermilk Pancake recipe only takes 5 minutes to prep, and only 15 minutes to cook the whole batch (depending on the size of your pan, of course).

They really are the BEST pancakes, and you only need basic pantry staples to give them a great flavor!

You KNOW we love breakfast and brunch. If it were up to me, I’d eat it for every meal! These buttermilk pancakes are no exception.

You’ll never buy a store-bought pancake box mix again after you’ve seen how easy it is to make the real thing.

Buttermilk Pancakes are quick enough to make for a filling breakfast on a busy weekday, but they’re tasty enough to include in a fancy brunch with all the trimmings on lazy weekend mornings too.

My Easy Banana Oatmeal Pancakes recipe is great for something a bit heartier, and these Sheet Pan Pancakes are a great way of making pancakes for a crowd without slaving over the stovetop. Got extra bananas? Opt for these Banana Pancakes!

For more sweet breakfast treats, try my Brown Sugar Glazed Apple Cinnamon Baked Donuts, my French Toast Casserole, or these White Chocolate Cranberry Sweet Rolls.

Ingredients Needed:

• Flour: I used all-purpose flour for these pancakes, but you can use an alternative if you prefer, see notes below.
• Sugar: white granulated sugar adds sweetness to the pancakes, but it is optional.
• Baking Agents: use a combination of baking powder and baking soda to give you the fluffiest pancakes!
• Salt: to enhance the flavors of the pancakes, so they’re delicious on their own or with toppings.
• Buttermilk: use low-fat real buttermilk. You can make your own buttermilk or use store-bought.
• Butter: oil or melted butter to cook the pancakes on the griddle.
• Egg: to bind ingredients and help the pancakes rise.
• Vanilla: vanilla extract adds a delicious warm flavor to the pancakes.

How to Make Buttermilk Pancakes

Here are a few step by step photos to guide you! The full recipe is included in the recipe card below.

1. Mix dry ingredients. Combine flour, sugar, baking powder, baking soda, and salt.
2. Add wet ingredients. Add in buttermilk, oil, egg, and vanilla extract and whisk until completely combined.
3. Let it sit. Let the batter sit on the counter for a bit before cooking the pancakes.
4. Cook. Cook pancakes on a hot griddle, flipping them to cook both sides. Serve immediately with your favorite toppings!

Buttermilk Pancakes FAQs

Tips and Notes

• Flour: you can use regular flour for this recipe, or swap some for whole wheat flour, ground flax, buckwheat, or even wheat bran (start with ¼ cup with those last 3 types of flour). See my Whole Wheat Pancakes recipe for a whole wheat version.
• Sugar: The sugar is optional and honestly you won’t really notice it missing if you are serving the pancakes with syrup and the whole deal. It does make them taste great on their own though!
• Buttermilk: Buttermilk is essential to getting these seriously fluffy pancakes. See How to Make Buttermilk here if you don’t have any on hand.
• Oil: Vegetable oil, canola oil, or olive oil will work fine for cooking pancakes, but you can also use melted butter to give you an added buttery flavor!
• Quantity: This is a relatively small recipe, yielding 8 large pancakes or enough for 2-4 people. You can easily double or triple the recipe by moving the toggle over the number of servings above. 

Buttermilk Pancakes Variations

• Chocolate chip pancakes. Add some chocolate chips to the top of the pancake batter just after pouring it into the pan.
• Chocolate pancakes. Add some good-quality cocoa powder to the pancake batter to make chocolate pancakes!
• Berries. You can put berries in your pancakes by dropping them on top as they cook. You could also blend berries and add the mixture to the pancake batter if you wish. Strawberries, raspberries, blueberries, and cherries are my favorite choices.
• Spices. Add some cinnamon, nutmeg, pumpkin pie spice, allspice, or ginger to your pancakes for a warm spiced flavor that’s great for fall!
• Extract. Get creative and use a different flavor of extract for your pancakes. Try almond extract, peppermint extract for the holiday season, or lemon extract!

Serving Suggestions

You know I love breakfast and brunch, so of course, we enjoy these classic buttermilk pancakes with all the good stuff on top and on the side. We love these fluffy buttermilk pancakes topped with a pat of butter and drizzled (or drenched – no judgment here!) with maple syrup, peanut butter, Strawberry Sauce or Nutella.

We often have pancakes with a side of Air Fryer Bacon, fresh berries, and sometimes even these Easy Yogurt Parfaits.

Check out my post on How to Make an Omelette for a delicious savory breakfast dish, or try these Mini Frittata Muffins or my Easy Ham Quiche recipe.

Enjoy all my breakfast and brunch recipes with some delicious drinks on the side! My Healthy Strawberry Smoothie recipe is amazing, and this Blueberry Smoothie recipe goes with a lot of savory flavors too. Sometimes you just need that caffeine hit though, so my Cold Brew Coffee is the beverage for you!

More Sweet Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Fluffy Buttermilk Pancakes

There’s nothing better than waking up to the warm aromas of thick and fluffy homemade Buttermilk Pancakes slathered in butter and maple syrup with hot coffee brewing in the pot. Now that’s what I call a good morning!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Resting time 15 minutes minutes

Total Time 26 minutes minutes

Servings 8 pancakes

Calories 133cal

Author Ashley Fehr

Ingredients

• 1 ¼ cups all-purpose flour 170g
• 2 tablespoons granulated sugar 25g (optional)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup low-fat buttermilk
• 2 tablespoons oil or melted butter
• 1 large egg
• 1 tablespoon vanilla extract

US Customary – Metric

Instructions

• In a medium bowl, whisk together flour, sugar (if using), baking powder, baking soda, and salt.
• Stir the buttermilk, oil, egg, and vanilla extract into the flour mixture until completely combined. Let sit on the counter for 10-20 minutes.
• Lightly grease a large flat griddle or large skillet and let it heat up. Spoon the pancake batter by the ladleful onto the hot griddle surface. Cook for about 3 minutes per side, until just golden brown.
• Serve immediately with your favorite toppings!

Notes

• Quantity: This is a relatively small recipe, yielding 8 large pancakes or enough for 2-4 people. You can easily double or triple the recipe by moving the toggle over the number of servings above.
• Make Ahead: Make the pancake batter and store it in a jar or airtight container for up to 4 days. Give it a good stir, then cook your pancakes fresh when you want them! This is a great way to prep for breakfasts on busy school days.

Storage:

• Store: Refrigerate cooked pancakes once they have completely cooled for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
• Freezer: To freeze pancakes, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place in an airtight freezer-safe container or freezer bag for up to 6 months.

 

Nutrition

Calories: 133cal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 313mg | Potassium: 129mg | Fiber: 1g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg

The post Thick and Fluffy Buttermilk Pancakes appeared first on The Recipe Rebel.

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

I wish you could understand just how long I’ve been dreaming of making these doughnuts. Ever since I made my Baked Lemon Blueberry Doughnuts I’ve been dreaming up other flavors!

But I waited until fall, because I also had about 1,839 kinds of ice cream I wanted to make. Finally, I can share this incredible recipe.

You know how you feel when you bite into something and you’re not sure if you’ve ever had a more wonderful bite in your life? That was me during every single bite of these doughnuts.

Soft, fluffy doughnuts loaded with pieces of juicy apple, topped with crunchy brown sugar streusel, and a super sweet maple glaze? It doesn’t get better than that.

If you love everything apple crisp, you should check out these Maple-Glazed Apple Crisp Cookies, Maple Glazed Apple Crisp Cinnamon Buns, Apple Crisp Cheesecakes and Apple Crisp Blondies too!

Ingredients Needed:

• Granulated Sugar: doughnuts without sugar? I don’t think so!
• Unsalted Butter and Oil: a combination of oil and melted butter gives the doughnuts so much buttery flavor and a perfectly moist texture. Use canola or vegetable oil for the most neutral flavor.
• Eggs: helps the doughnuts hold their shape.
• Vanilla Extract: adds flavor depth.
• Buttermilk: the acidity in buttermilk makes the doughnuts extra soft and tender.
• Baking Powder and Baking Soda: keeps the doughnuts light and fluffy.
• Cinnamon: adds a touch of sweet spice to the doughnuts.
• Salt: cuts the sweetness.
• All-Purpose Flour: gives the doughnuts their structure.
• Apple: any apple will work, but I love a firm, tart apple like Granny Smith, Pink Lady, or Honeycrisp.
• Streusel Topping: our simple streusel topping is made with oats, cold butter, flour, brown sugar, and cinnamon.
• Glaze: we’re finishing the donuts off with a simple glaze made up of melted butter, maple syrup, and icing sugar.

How to Make Apple Crisp Donuts

These delicious baked donuts are ready in a total of 33 minutes!

1. Wet ingredients: In a bowl, mix together sugar, butter, and oil until smooth. Add the eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda, and salt. Whisk again until smooth.
2. Add the flour. Mix only until just combined, then finish by gently stirring in the apples.
3. Put together the streusel: In a separate bowl, combine oats, butter, flour, brown sugar, and cinnamon.
4. Pipe the batter: Spoon them batter into a piping bag, then pipe it around each doughnut hole in a greased doughnut pan. Press crumbles of streusel into the top of the batter.
5. Bake: Bake the donuts until a toothpick comes out clean. Let them cool for 10 minutes, then remove them from the pan and cool them completely.
6. Add the glaze: In a bowl, combine butter, maple syrup, and powdered sugar. Drizzle over the cooled donuts, let it set for a bit, then dig in.

Baked Apple Crisp Doughnuts FAQs

Tips and Notes

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• The batter will be thick! So don’t worry. If it seems too thick, you’re probably doing it right.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

More apple recipes you’ll love!

Breakfast

Apple Crisp Pancakes

Desserts

Apple Spice Cake

Cake and cupcakes

Praline-Glazed Apple Bundt Cake

Breakfast

Cinnamon Apple Muffins Recipe

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Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

Course Bread and Baked Goods, Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 14 donuts

Calories 216cal

Author Ashley Fehr

Ingredients

• ¾ cup granulated sugar
• ¼ cup unsalted butter melted
• ¼ cup canola or vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk (see how to make buttermilk here)
• 1 ½ tsp baking powder
• ½ teaspoon cinnamon
• ¼ tsp baking soda
• ½ tsp salt
• 2 ⅔ all-purpose flour
• ¾-1 cup peeled, shredded apples (1 apple)

Streusel

• ½ cup large oats
• 2 tablespoons butter cold
• 2 tablespoons flour
• ¼ cup brown sugar packed
• ½ tsp cinnamon

Glaze

• 1 tbsp butter melted
• 2 tbsp pure maple syrup
• ¾ cup powdered icing sugar

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
• In a large bowl, combine sugar, butter, and oil and whisk until smooth, about 2 minutes.
• Add in eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda and salt and whisk until smooth.
• Add flour and whisk just until combined. Stir in apples. Batter will be thick.

Make the streusel

• Combine oats, butter, flour, brown sugar and cinnamon until combined. It should hold together if you press it between your fingers.
• Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-¾” wide (big enough for the apples to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
• Press crumbles of streusel into the top of the batter (my tops were pretty much completely covered!).
• Bake for 8-10 minutes until a toothpick inserted comes out clean (this will depend on how full your pans are). Let cool 10 minutes before removing from the doughnut pan to cool completely.

Make the glaze:

• Combine butter, maple syrup and powdered sugar with a whisk until smooth (use milk to thin if necessary). Drizzle over cooled doughnuts and let set.

Notes

*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.
*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.

 

Tips:

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

 

Storing:

Finished Apple Crisp Doughnuts will last in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days. You can also freeze them, but I recommend doing so before you add the glaze. They can be kept in the freezer for up to 3 months. When you’re ready to serve, thaw overnight in the fridge, add the glaze, then serve.

Nutrition

Calories: 216cal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

The post Baked Maple Glazed Apple Crisp Doughnuts (Donuts) appeared first on The Recipe Rebel.

This Crispy Sriracha Buttermilk Oven Fried Chicken has all the flavors and textures of deep fried chicken without the excess oil. It’s moist, juicy, golden, and crispy with just the right amount of spice!

I’m sure we all love fried chicken. But what we don’t love is maybe all the extra oil that comes with fried chicken.

Well, thanks to this Crispy Sriracha Buttermilk Oven Fried Chicken Recipe, we get to enjoy perfectly golden, crispy, and delicious “fried” chicken, but in a healthier way!

This recipe is incredibly simple to make with a quick marinade, a breadcrumb and flour breading, and a few seasonings. And the result is tender and juicy chicken strips that everyone will love!

Wondering how I came up with the perfect formula for oven fried chicken? Check out The Great Oven Fried Chicken Experiment!

Ingredients Needed:

• Chicken Breasts: I use boneless and skinless chicken breasts cut into 2-3 thinner slices.
• Buttermilk and Sriracha Sauce: makes up a quick and simple marinade for the chicken. Sriracha adds flavor and spice while the acidity in the buttermilk breaks down the meat for a more tender texture.
• Panko Breadcrumbs and All-Purpose Flour: a simple breading that creates that perfect crispy texture. The flour helps absorb moisture while the Panko is what gets nice and crispy.
• Seasonings: we’re using a simple blend of salt, black pepper, paprika, and Lawry’s seasoning salt.
• Canola Oil: you’ll brush the parchment paper with oil before baking to help the chicken get crispy.

How to Make Oven-Fried Chicken

This delicious baked chicken recipe is ready in a total of 30 minutes!

1. Marinate: Trim the chicken breasts into 2-3 strips. In a large freezer bag or food-safe container, combine buttermilk and Sriracha. Add in the chicken, then seal and give it a good rub. Refrigerate for a few hours or proceed with the recipe.
2. Bread: In a shallow dish, mix together Panko, flour, and seasonings. Working one piece at a time, bread the chicken. Press firmly to ensure the breading sticks to the chicken.
3. Bake: Line a dark, rimmed baking sheet with parchment paper. Brush with oil, then place the chicken onto the pan. Bake at 425ºF until golden and crispy.

Oven-Fried Chicken FAQs

Tips and Notes

• When you’re coating the chicken, make sure you really get in there and press the crumbs onto the chicken firmly so it sticks. No one wants their breading falling off their chicken!
• Be gentle when you’re flipping or moving the chicken.
• Check the temp. The internal temperature of the chicken should be 165ºF. Keep a meat thermometer on hand so you know when it’s done!
• Serve immediately. Oven-fried chicken is best hot and crispy out of the oven. Trust me.
• Make it spicier. I can’t handle a ton of spice but my husbands is obsessed with spicy food and would probably be happy with twice as much Sriracha in the marinade. Feel free to play around with amounts to find just the right flavor for you!
• You can use chicken thighs if preferred, but they will take longer to cook. Make sure you’re checking the temperature!

Serving Suggestions

This Oven Fried Chicken is perfect served next to other comfort foods!

I love to serve them with Garlic Mashed Potatoes, Healthier Baked Mac and Cheese, Healthier Slow Cooker Hamburger Helper, or Homemade Coleslaw.

More “Fried” Chicken Recipes to Try

Dinner

Air Fryer Chicken Tenders

Chicken

The BEST Oven-Fried Chicken

Dinner

Nacho Cheese Stuffed Oven Fried Chicken

Dinner

Air Fryer Fried Chicken

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Crispy Sriracha Buttermilk Oven Fried Chicken Recipe + VIDEO

This Crispy Sriracha Buttermilk Oven Fried Chicken has all the flavors and textures of deep fried chicken without the excess oil. It's moist, juicy, golden, and crispy with just the right amount of spice!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 236cal

Author Ashley Fehr

Ingredients

• 3 boneless skinless chicken breasts
• 1 cup low fat buttermilk
• 1/4 cup sriracha sauce
• 1 cup Panko bread crumbs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon seasoning salt I use Lawry’s
• 3 tablespoons canola oil

US Customary – Metric

Instructions

• Trim chicken breasts if necessary and slice each into 2-3 strips.
• In a large freezer bag (or container), combine buttermilk and sriracha. Add chicken strips, seal, and give it a good rub to get all that flavor in the chicken. (*At this point, you can refrigerate for a few hours if you wish).
• Preheat oven to 425 degrees F.
• In a shallow dish, combine Panko, flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well. (*Using a different utensil for the wet chicken and the dry mix will give you the best results — once the crumbs get wet and clumpy they won’t stick). Press the crumbs on firmly.
• Line a dark, rimmed baking sheet with parchment paper, cutting to fit flat on the bottom. Brush with 3 tablespoons canola oil.
• Place each piece of chicken on the pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently half way through. If desired, broil for 2-3 minutes to crisp up at the end.
• Remove from pan to a paper-towel lined plate (do not stack them) and serve immediately.

Video

Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. Above is calculated with ½ cup Panko and ½ cup flour because there is about half of the dry mixture left over — you need the extra to get good coverage but it won’t be consumed.

 

Leftovers:

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To freeze, flash freeze in a single layer until hardened, then transfer to a container and place in the freezer.

 

To enjoy again, thaw overnight in the fridge if frozen, then bake until warmed and re-crisped.

 

Tips:

• When you’re coating the chicken, make sure you really get in there and press the crumbs onto the chicken firmly so it sticks. No one wants their breading falling off their chicken!
• Be gentle when you’re flipping or moving the chicken.
• Check the temp. The internal temperature of the chicken should be 165ºF. Keep a meat thermometer on hand so you know when it’s done!
• Serve immediately. Oven-fried chicken is best hot and crispy out of the oven. Trust me.

 

Nutrition

Calories: 236cal | Carbohydrates: 16g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Sodium: 631mg | Fiber: 1g | Sugar: 4g

The post Crispy Sriracha Buttermilk Oven Fried Chicken Recipe appeared first on The Recipe Rebel.

These Air Fryer Chicken Tenders are quick, easy, and so good! Juicy chicken tenders are soaked in buttermilk and Sriracha, lightly breaded, and air fried until golden and crispy.

If you know anything about me at all at this point, it’s that I love Air Fryer Recipes.

And while there are so many things you can cook in the air fryer, chicken may be one of my favorites (don’t know where to start? Check out my 15 Air Fryer Recipes for Beginners!)

These Air Fryer Chicken Tenders go to show just how amazing air fryers are. Juicy tenders are marinated in a mixture of buttermilk and Sriracha, dredged in breading and seasonings, and cooked in the air fryer until tender in the middle and perfectly golden and crispy on the outside.

Serve them with these Air Fryer Potato Wedges, Air Fryer Frozen French Fries, or Garlic Mashed Potatoes for a classic comfort food combo.

Ingredients Needed:

• Buttermilk: I use low fat buttermilk but regular will work as well.
• Sriracha Sauce: add more or less to taste.
• Chicken Tenders: you’ll need 1 ½ pounds of chicken tenders for this recipe.
• Breadcrumbs: we’re using both regular seasoned breadcrumbs and Panko breadcrumbs to coat the chicken.
• All-Purpose Flour: the base of the breading which helps absorb moisture so the breadcrumbs can work their magic.
• Seasonings: a simple blend of salt, black pepper, and paprika is all the breading needs to give the chicken just the right amount of flavor.
• Oil Spray: we’re using oil spray to lightly grease the air fryer basket and to spray the outside of the chicken to help it get nice and golden.

How to Make Air Fryer Chicken Tenders

1. Marinate: In a bowl, mix together buttermilk and Sriracha. Add in the chicken and marinate for 20-30 minutes.
2. Bread: In a shallow baking dish, stir together Panko, breadcrumbs, flour, and seasonings. Pull the chicken out of the marinade and dredge each piece in the breading to coat.
3. Air fry: Preheat the air fryer to 400ºF, grease with oil spray, and add in the chicken. Air fry until golden and crispy.

Air Fryer Chicken Strips FAQs

Tips and Notes for Air Fryer Chicken Tenders

• Marinate it! Marinating the chicken for 20-30 minutes in buttermilk and Sriracha is optional, but definitely recommended. The acidity in the buttermilk tenderizes the chicken and the Sriracha adds a layer of delicious spicy flavor.
• Use both breadcrumbs. The seasoned breadcrumbs add flavor while the Panko is what gives the chicken that golden color and extra crispy crunch.
• Preheat the air fryer. You want the air fryer to be hot before you add in the chicken. If it’s heating up with the chicken inside, the outside can burn before the inside is cooked all the way through.
• Spray the chicken. Lightly coating the chicken in cooking spray helps it get golden and crispy.
• Don’t stack. The chicken tenders need room to breathe so they can get crispy all the way around.
• Check the temp. The internal temp should be 165ºF. Check it before serving!

Serving Suggestions

These chicken tenders are delicious served on their own with a side of ketchup, mustard or honey mustard, Ranch dressing, spicy mayo, or BBQ sauce for dipping!

You can also make them into a meal by pairing them with Roasted Veggies, Mac and Cheese, Air Fryer Broccoli, Roasted Potatoes, or Garlic Parmesan Orzo Pasta!

More Air Fryer Chicken Recipes to Try

Dinner

Air Fryer Chicken Legs

Appetizers

Air Fryer Chicken Wings

Dinner

Boneless Air Fryer Chicken Thighs

Dinner

JUICY Air Fryer Chicken Breast

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Air Fryer Chicken Tenders

These Air Fryer Chicken Tenders are quick, easy, and so good! Juicy chicken tenders are soaked in buttermilk and Sriracha, lightly breaded, and air fried until golden and crispy.

Course Air fryer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings

Calories 332cal

Author Ashley Fehr

Ingredients

• 1 cup low fat buttermilk
• 2 tablespoons sriracha sauce (use 1 tablespoon for less sriracha flavor)
• 1½ lb chicken tenders
• 1 cup Panko bread crumbs
• ½ cup seasoned bread crumbs
• ½ cup all purpose flour
• 1 teaspoon salt
• ¾ teaspoon paprika
• ¼ teaspoon black pepper
• oil spray

US Customary – Metric

Instructions

• In a large glass dish or bowl, combine buttermilk and sriracha. Add chicken tenders and marinate for 20-30 minutes (optional but adds lots of flavor)
• In a large, shallow baking dish, stir together Panko, bread crumbs, flour, salt, paprika and pepper.
• Preheat air fryer to 400 degrees F.
• Take chicken tenders out of buttermilk marinade and place them into the dry breading mixture one at a time, pressing the bread crumbs into the chicken firmly. Place on a plate and repeat until all are done.
• Open air fryer, grease with non-aerosol oil spray and place chicken tenders in, leaving space between each one (you may have to do two batches). Spray chicken with oil spray.
• Cook for 10-12 minutes until both sides are golden and crispy and internal temperature reaches at least 165 degrees F, flipping once if needed. Repeat until all chicken is cooked.

Notes

*Nutrition information is estimated because some of the marinade and breading will not be consumed. 

Tips:

• Marinate it! Marinating the chicken for 20-30 minutes in buttermilk and Sriracha is optional, but definitely recommended. The acidity in the buttermilk tenderizes the chicken and the Sriracha adds a layer of delicious spicy flavor.
• Use both breadcrumbs. The seasoned breadcrumbs add flavor while the Panko is what gives the chicken that golden color and extra crispy crunch.
• Preheat the air fryer. You want the air fryer to be hot before you add in the chicken. If it’s heating up with the chicken inside, the outside can burn before the inside is cooked all the way through.
• Spray the chicken. Lightly coating the chicken in cooking spray helps it get golden and crispy.
• Don’t stack. The chicken tenders need room to breathe so they can get crispy all the way around.
• Check the temp. The internal temp should be 165ºF. Check it before serving!

 

Storage:

Air Fryer Chicken Tenders are best right away, but leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for 1-2 months. To freeze, place in a single layer on a baking sheet and flash freeze. Once hardened, transfer to a container. When you’re ready to enjoy again, thaw overnight in the fridge if frozen, then warm in the air fryer at 350ºF until heated through and re-crisped.

Nutrition

Calories: 332cal | Carbohydrates: 26g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1185mg | Potassium: 751mg | Fiber: 1g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 2mg

The post Air Fryer Chicken Tenders appeared first on The Recipe Rebel.

This Easy Carrot Cake Recipe is everything you expect out of carrot cake — moist, dense, infused with a warm spice flavor and layered with a classic whipped cream cheese frosting.

This post is generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Carrot Cake is a popular dessert for the dinner table and I am so excited to share this recipe with you!

This Easy Carrot Cake Recipe is ready with just 25 minutes of prep! The cake is perfectly moist and fluffy, flavoured with cinnamon and ginger, and layered with a classic whipped cream cheese frosting.

I’m using 100% Canadian dairy products in this recipe, which helps give the cake and frosting the most incredible flavour.

Look for the Blue Cow logo on your dairy products to know you’re buying dairy products made with 100% Canadian quality milk. Buying Canadian dairy is a great way to support your local dairy farmers throughout the year.

Ingredients Needed:

• Butter and Oil: a combination of unsalted butter and canola oil adds so much moisture to the cake.
• Sugar: you’ll use both granulated and brown sugar to add sweetness to the cake.
• Eggs: our binding agent which helps the cake hold shape.
• Vanilla Extract: adds a depth of flavour.
• Buttermilk: any milk will work just fine. I choose buttermilk as I find it creates a more tender crumb. See my tips on making homemade buttermilk here.
• Cinnamon and Ground Ginger: a simple combination of sweet & spice that gives the carrot cake its classic flavour.
• Baking Soda and Baking Powder: keeps the cake light and fluffy.
• Salt: cuts the sweetness and brings out the flavours.
• All-Purpose Flour: for the best results, fluff and level off your flour. If it gets too packed in, it will be over-measured and the cake can be too dry.
• Grated Carrots: use freshly grated carrots for more moisture and better flavor.
• Walnuts or Pecans: chopped nuts are optional but give the soft cake a nice crunch.
• Whipped Cream Cheese Frosting: made with cream cheese, powdered sugar, whipping cream, and vanilla.

How to Make Carrot Cake

This carrot cake requires just 25 minutes of hands-on time. Then all that’s left is baking, cooling, and frosting!

1. Combine the wet ingredients: Beat the butter until smooth, then add in the oil and sugar. Beat for a couple of minutes, then mix in the eggs, vanilla, and buttermilk.
2. Add the dry ingredients: Add baking powder, cinnamon, ginger, baking soda, and salt and beat on low until smooth. Mix in the flour, stirring until no streaks remain, then stir in the carrots and nuts.
3. Bake: Divide the batter evenly between three 8″ round cake pans that have been lightly greased and dusted with flour. Bake until a toothpick comes out clean, then cool completely.
4. Make the frosting: Use an electric mixer to beat the cream cheese until smooth. Add in the powdered sugar and mix, followed by the cream and vanilla. Turn the mixer on high and beat until thick and fluffy.
5. Frost the cake: Divide the frosting between the cake layers to frost and assemble.

Carrot Cake FAQs

Tips and Notes

• Use freshly shredded carrots. Freshly shredded carrots have more moisture and better flavour than pre-shredded. The extra moisture makes for a better texture!
• Grease and dust the pans. A light layer of oil and a dusting of flour makes it so much easier to remove the layers from the baking pans.
• Cool the cake completely. Make sure the cake is completely cool before you frost it. A warm cake will just melt the frosting!

More Cake Recipes You’ll Love

Desserts

Greek Yogurt Lemon Bundt Cake

Cake and cupcakes

Easy Pineapple Upside Down Cake

Desserts

Strawberry Shortcake Recipe

Desserts

Rhubarb Cake with Vanilla Sauce

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Easy Carrot Cake

This Easy Carrot Cake Recipe is everything you expect out of carrot cake — moist, dense, infused with a warm spice flavor and layered with a classic whipped cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Cooling time: 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 619cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter room temperature
• ½ cup canola oil 100 grams
• 1 cup brown sugar packed
• ¾ cup granulated sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 cup low fat buttermilk
• 2 teaspoons baking powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 ¼ cups all purpose flour fluffed and levelled 293g
• 3 cups grated carrots
• 1 cup chopped walnuts or pecans optional

Whipped Cream Cheese Frosting

• 1 cup cream cheese room temperature 250g/8oz
• 1 ¾ cups powdered sugar
• ¾ cup whipping cream 30-35% cold
• 1 teaspoon vanilla

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F. Lightly spray three 8″ round cake pans with non-stick spray and dust with flour if desired, tapping pan so that all excess flour is removed.
• In a large bowl with an electric mixer, beat butter until smooth. Add oil and sugars and beat for 2-3 minutes.
• Add eggs and beat until completely combined.
• Add vanilla and buttermilk, and beat on low speed until smooth.
• Add baking powder, cinnamon, ginger, baking soda, and salt and beat on low speed until smooth.
• Add flour, and stir just until no visible streaks of flour remain. Stir in carrots and nuts if using.
• Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from the pan. Transer the cake layers to a wire rack to cool completely before frosting.

Whipped Cream Cheese Frosting

• In a medium bowl with an electric mixer, beat cream cheese until smooth.
• Add powdered sugar and beat until combined.
• Add cream and vanilla and beat on low speed until incorporated. Turn the mixer to high and beat until light and fluffy and thickened (it should be spreadable). Adjust sweetness to taste.
• Divide cream cheese frosting between cooled cake layers to assemble. Top with additional chopped nuts or decorate as desired

Video

Notes

Tips:

• Use freshly shredded carrots. Freshly shredded carrots have more moisture and better flavour than pre-shredded. The extra moisture makes for a better texture!
• Grease and dust the pans. A light layer of oil and a dusting of flour makes it so much easier to remove the layers from the baking pans.
• Cool the cake completely. Make sure the cake is completely cool before you frost it. A warm cake will just melt the frosting!

 

Storage:

Frosted carrot cake will last uncut in the fridge for up to 1 week. Once it’s sliced, it will last for 2-3 days.

If you want to freeze your carrot cake layers, cool completely, then wrap them individually in plastic wrap before placing them in an airtight container. Store in the freezer for up to 3 months. When you’re ready to frost and serve, simply thaw overnight in the fridge and they’re ready to go!

You can also freeze any leftover slices! Simply wrap individually or place in a freezer-safe container and freeze for up to 3 months.

Nutrition

Calories: 619cal | Carbohydrates: 73g | Protein: 8g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 366mg | Potassium: 348mg | Fiber: 2g | Sugar: 51g | Vitamin A: 5107IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg

The post Easy Carrot Cake appeared first on The Recipe Rebel.

This Air Fryer Tilapia is tender and flaky in the middle and golden-brown and crispy on the outside. This 25-minute recipe makes the best light, fresh, and healthy seafood dinner!

If you’ve never tried cooking seafood in the air fryer, then get ready for your life to change! After I made my air fryer salmon recipe, I knew that I needed to try more air fryer fish.

Tilapia is a great choice because it has a neutral flavor that pairs well with everything!

This Air Fryer Tilapia gives the salmon a run for its money! This recipe is made with tilapia fillets that are soaked in milk and egg, then coated in flour, breadcrumbs, and the perfect blend of seasonings. The result is tilapia that is deliciously moist and flaky on the inside yet golden-brown and crispy on the outside.

This recipe is simple, ready in 25 minutes, and makes the best light and healthy dinner!

Ingredients Needed:

This Air Fryer Tilapia recipe is made with just a few basic ingredients! Here’s what you’ll need:

• Tilapia: you’ll need 2 full tilapia fillets or 3-4 loins for this recipe.
• Milk and Egg: coats the outside of the tilapia to add moisture and help the breading stick. Regular milk or buttermilk work great!
• Seasoned Breadcrumbs, Flour, and Parmesan: the base for our breading. Flour helps absorb moisture, parmesan adds delicious saltiness, and the breadcrumbs are what gives the tilapia that crispy texture.
• Seasonings: we’re using a flavorful blend of seasoning salt, Italian seasoning, salt, garlic powder, paprika, and black pepper.

How to Cook Tilapia in the Air Fryer

This Air Fryer Tilapia recipe is ready in a total of 25 minutes for a super quick, healthy dinner option!

1. Prep: Preheat the air fryer and pat the tilapia dry with a paper towel.
2. Bread it: In a wide shallow dish, combine milk and egg. In a separate, combine breadcrumbs, flour, parmesan, and seasonings. Coat the tilapia first in the milk mixture, then press it firmly into the breading mixture. Cover both sides well.
3. Air fry: Brush the air fryer basket lightly with oil, then add in the tilapia and spray the top of each with cooking spray. Cook until golden-brown and flaky, then serve and enjoy!

Air Fryer Tilapia FAQs

Tips, Tricks, and Notes

• Pat it dry. Before you season and bread the fish, pat it dry gently with a paper towel to remove any excess moisture. Too much moisture can prevent the exterior from getting. nice and crispy!
• Preheat the air fryer. If the air fryer is heating up with the tilapia inside, the outside can burn before the inside is cooked all the way through.
• Grease the basket. Be sure to grease the air fryer basket lightly with oil. This prevents the tilapia from sticking.
• Another option is to line the air fryer basket with parchment paper to make it easier to remove the tilapia.
• If you want to ensure even cooking, flip the tilapia halfway through the cooking time. If you do this, keep in mind that the fish is delicate, so be gentle.

Serving Suggestions

This air-fried tilapia makes the perfect healthy entree next to a side of Roasted Green Beans, Instant Pot Jasmine Rice or Brown Rice, Garlic Parmesan Orzo Pasta, or Air Fryer Broccoli.

Add a side of Garlic Bread for the finishing touch!

More Air Fryer Recipes to Try

Dinner

Air Fryer Pork Tenderloin

Dinner

JUICY Air Fryer Chicken Breast

Dinner

Air Fryer Salmon

Dinner

Air Fryer Turkey Breast

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Air Fryer Tilapia

This Air Fryer Tilapia is tender and flaky in the middle and golden-brown and crispy on the outside. This 25-minute recipe makes the best light, fresh, and healthy seafood dinner!

Course Air fryer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 2 tilapia fillets (full fillets or 3-4 loins)
• 2 tablespoons milk or buttermilk
• 1 egg
• ½ cup seasoned bread crumbs (Panko or fine)
• 2 tablespoons all purpose flour
• 1 tablespoon freshly grated Parmesan
• 1 teaspoon seasoning salt (reduce to ½ teaspoon if you prefer less salty)
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees according to manufacturer directions.
• Pat tilapia dry with paper towel to remove any excess moisture.
• Whisk together milk and egg in a wide shallow dish.
• Combine coating in a large glass dish (big enough so that the dish can lay flat): bread crumbs, flour, Parmesan, seasoning salt, Italian seasoning, salt, garlic powder, paprika and pepper.
• Coat tilapia in milk mixture and press firmly into the coating mixture, coating both sides well.
• Open air fryer and brush basket with oil. Place tilapia in the basket (if you like, you can line the basket with parchment so they are easier to remove later). Spray top of tilapia with oil spray.
• Cook for 8-10 minutes, until golden brown and fish flakes easily with a fork. If desired, you can flip the tilapia half way for more even browning, but remember that fish can be delicate.

Notes

• Pat it dry. Before you season and bread the fish, pat it dry gently with a paper towel to remove any excess moisture. Too much moisture can prevent the exterior from getting. nice and crispy!
• Preheat the air fryer. If the air fryer is heating up with the tilapia inside, the outside can burn before the inside is cooked all the way through.
• Grease the basket. Be sure to grease the air fryer basket lightly with oil. This prevents the tilapia from sticking.
• Another option is to line the air fryer basket with parchment paper to make it easier to remove the tilapia.
• If you want to ensure even cooking, flip the tilapia halfway through the cooking time. If you do this, keep in mind that the fish is delicate, so be gentle.

 

Storage:

Leftover air-fried tilapia will last in an airtight container in the fridge for up to 3 days or in the freezer for 2-3 months. To reheat, thaw in the fridge overnight if frozen, then reheat in the oven or air fryer to warm and re-crisp.

Nutrition

Calories: 338cal | Carbohydrates: 29g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 91mg | Sodium: 1995mg | Potassium: 653mg | Fiber: 2g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 3mg

The post Air Fryer Tilapia appeared first on The Recipe Rebel.

This Chicken Pot Pie Casserole is a completely made-from-scratch comfort food classic! It’s packed with veggies and tender bites of chicken then layered with a fluffy homemade biscuit topping.

Try this Tuscan Chicken Pasta Bake next or see more of the Best Chicken Casserole Recipes here!

Chicken Pot Pie is one of those timeless comfort foods that I could eat every day and still not be tired of it.

Whether it’s classic Chicken Pot Pie, Chicken Pot Pie Soup, or Turkey Pot Pie or this Chicken Pot Pie Casserole, you can bet I will be going back for seconds…and probably thirds.

This casserole version is made up of a rich and creamy filling that’s packed full of veggies and chicken, then layered with buttery, fluffy biscuits made completely from scratch. This recipe takes just 20 minutes to prep, is a total crowd pleaser, and makes great leftovers!

Looking for more cozy casseroles? Check out this Chicken Noodle Casserole and this Baked Ravioli!

Ingredients Needed:

• Butter and Oil: we’re using a combination of butter and oil to sauté the veggies to add flavor depth.
• Carrot, Onion, and Celery: creates an aromatic flavor base and takes the nutrition of this dish up a notch.
• Red Potatoes: be sure to cut the red potatoes into 1/2″ cubes so they cook all the way through. Peeling is optional.
• Minced Garlic: use freshly minced garlic for the best flavor.
• Seasonings: we’re using a blend of salt, dried parsley, dried thyme, and black pepper to season the filling.
• Chicken Broth: I use low sodium chicken broth. If you use regular broth, you may need to lessen the amount of salt you add yourself.
• Heavy Cream and All-Purpose Flour: creates a slurry which helps thicken the pot pie filling.
• Chicken: use pre-cooked and chopped chicken. To cook chicken quickly, check out my shredded chicken recipe.
• Frozen Peas: adds a pop of color and texture.

Biscuit Topping

• Flour: the base for our biscuit dough. All-purpose or whole wheat will work.
• Baking Powder and Baking Soda: make the topping light and fluffy.
• Dried Parsley and Salt: take the flavor of the biscuits up just a touch.
• Butter: use cold, cubed butter to create a light and fluffy biscuit texture.
• Buttermilk: buttermilk creates softer biscuits, but regular milk will work as well.
• Egg and Water: the egg wash is brushed over the top of the biscuits to create that golden-brown color.
• Garlic Herb Seasoning: optional but adds a bit of extra flavor to the biscuits.

How to Make Chicken Pot Pie Casserole

This family favorite dinner recipe takes just 20 minutes to prep!

1. Cook the veggies and seasonings: Melt butter in a medium skillet, then add in the oil, carrots, potatoes, onion, and celery. Cook until softened, then stir in the seasonings.
2. Add the broth: Pour in the chicken broth and simmer until the veggies are tender.
3. Add remaining ingredients: Whisk together cream and flour, then stir that into the filling along with the cooked chicken and frozen peas. Simmer until thickened.
4. Make the biscuit topping: Combine flour, baking powder, salt, and parsley. Add in cubed butter, then cut the butter into the flour mixture until crumbly. Pour in milk, a little at a time, until a dough forms.
5. Cut the dough: Dump the dough onto a floured surface and pat into a large oval. Use a cookie cutter to cut circles out of the dough.
6. Assemble the casserole: Transfer the filling to a greased 9×13″ baking dish, then top that with the dough circles.
7. Add the egg wash and bake: Whisk together egg and water, stir in garlic herb seasoning, then brush that mixture over the top of the biscuits. Bake until the biscuits are golden-brown and fluffy.

Chicken Pot Pie Casserole FAQs

Variations

While this Chicken Pot Pie Casserole recipe is delicious as-is, it’s also incredibly customizable! Here are some variation ideas:

• Add more veggies. You can use pretty much any veggie you like in this recipe. Try mushrooms, bell peppers, green beans, corn, or just toss in a bag of frozen mixed veggies.
• Swap the meat. Try cooked and chopped turkey or even cooked ground beef.
• Make it cheesy. Throw in a handful of shredded cheddar for an even creamier, cheesy filling.
• Make it vegetarian. Swap the chicken out for a meatless variety or omit it entirely and add more veggies.
• Use store-bought biscuit dough. I love the homemade biscuit dough, but if you’re shorter on time feel free to use a tube of refrigerated biscuit dough instead.

Serving Suggestions

Chicken Pot Pie Casserole is a well-rounded and filling meal all on its own.

However, if you’re looking to bulk your meal up a bit, serve a scoop of casserole with a side of Roasted Veggies, Garlic Herb Dinner Rolls, Garlic Mashed Potatoes, or a simple side salad!

More Creamy Casseroles You’ll Love

Dinner

Easy Tater Tot Breakfast Casserole recipe

Dinner

Stuffed Pepper Casserole

Dinner

Twice Baked Potato Casserole with Ham + VIDEO

Dinner

Baked Ziti with Italian Turkey Sausage

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Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is a completely made-from-scratch comfort food classic! It's packed with veggies and tender bites of chicken then layered with a fluffy homemade biscuit topping.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 536cal

Author Ashley Fehr

Ingredients

• 2 tablespoons butter
• 2 tablespoons oil
• 2 large carrots (peeled and diced)
• 2 medium red potatoes (cut into ½" cubes — peeling optional)
• ½ medium onion (finely diced)
• 1 rib celery (diced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2½ cup low sodium chicken broth
• 1 cup heavy cream (a lighter cream will work but have less rich flavor)
• 3 tablespoons all purpose flour
• 2 cups cooked chopped chicken
• 1 cup frozen peas

Biscuit Topping

• 2 cups flour (all purpose or whole wheat)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon dried parsley
• ¾ teaspoon salt
• ½ cup cold salted butter
• ½-¾ cup buttermilk (or sub milk)
• 1 egg
• 1 tablespoon water
• 1 teaspoon garlic herb seasoning (optional)

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and lightly grease a 9×13" baking dish.
• In a medium skillet, melt butter and add oil, carrots, potatoes, onion and celery. Cook, stirring often, over medium-high heat, until slightly softened, about 10 minutes.
• Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
• Add chicken broth and bring to a boil over high heat. Reduce heat to medium, cover and simmer until vegetables are tender.
• Whisk together cream and flour. Stir into filling with chicken and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Pour into prepared baking dish and prepare the topping.

Biscuit Topping

• In a medium bowl, combine flour, baking powder, salt and parsley.
• Cube butter and add to the flour, cutting in until crumble (a pastry cutter or fork works well for this).
• Add milk, a little at a time, stirring each time, just until biscuit dough comes together.
• Dump onto a lightly floured surface and pat into a large oval. Cut out circles using a 2½" cutter and place over the top of the filling.
• Whisk together egg and water and add garlic herb seasoning if using. Brush over the tops of the biscuits and bake for 15-18 minutes, until the biscuits are golden brown. Serve.

Video

Notes

*Starting with uncooked chicken? You can brown it first or throw it right in with the vegetables.

Storage:

Leftover Chicken Pot Pie Casserole will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 300ºF or in smaller portions in the microwave. Keep in mind that the biscuits will soften as the casserole sits. It will still be delicious though.

Nutrition

Serving: 222grams | Calories: 536cal | Carbohydrates: 43g | Protein: 18g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 811mg | Potassium: 737mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3644IU | Vitamin C: 14mg | Calcium: 141mg | Iron: 3mg

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