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Peanut Butter Breakfast Syrup
Breakfast

Peanut Butter Breakfast Syrup

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

By Tara Lofley

Ricotta Breakfast Pancakes
Breakfast

Ricotta Breakfast Pancakes

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk together pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to reach desired consistency.
  2. 2 Heat a lightly oiled griddle over medium-high heat.
  3. 3 Drop batter by large spoonfuls onto the preheated griddle; cook until bubbles form and edges are dry. Flip and cook until bottom is browned. Repeat with remaining batter.

By BARBARALB

Reduced Fat French Toast
Breakfast

Reduced Fat French Toast

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.
  2. 2 Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

By Jen

Banana-Peanut Butter Oatmeal
Breakfast

Banana-Peanut Butter Oatmeal

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine banana and milk in a small blender; blend until smooth.
  2. 2 Put oatmeal in a microwave-safe bowl. Add banana mixture and stir to combine. Microwave uncovered on high for 30 seconds. Stir oatmeal and microwave for 30 seconds more.
  3. 3 Stir in peanut butter and protein powder.

By Elaine Cheung

Hot Mocha
Breakfast American

Hot Mocha

3.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a small mug or coffee cup, mix cocoa and granulated sugar substitute together. Add a few tablespoons of coffee and stir until cocoa is completely dissolved. Pour in remaining coffee.
  2. 2 Foam milk. Spoon a generous amount over hot mocha. Garnish with a pinch of cocoa powder, if desired.

By Sweet'NLowR

Overnight Oatmeal Pancakes
Breakfast

Overnight Oatmeal Pancakes

1.0

Prep
10 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
  2. 2 Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By sincka55

Blueberry Flax Pancakes
Breakfast American

Blueberry Flax Pancakes

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place a large nonstick skillet over medium heat.
  2. 2 Stir together pancake mix and flax seed meal in a large bowl. Whisk together milk and eggs in a measuring cup until well combined; pour into pancake mix mixture and stir until batter is just moistened.
  3. 3 Spoon 1/4 cupfuls batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side. Repeat with remaining batter and blueberries.

By Freckles

8-Minute Mini Cinnamon Rolls
Breakfast

8-Minute Mini Cinnamon Rolls

4.5

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups.
  2. 2 Unroll crescent dough onto a work surface; separate into 2 sections along the perforated lines. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Roll into logs and slice each log into 8 sections. Place into prepared muffin cups.
  3. 3 Bake rolls in preheated oven until golden brown, about 8 minutes.
  4. 4 Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls.

By cole2585

Palacinky
Breakfast European

Palacinky

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.
  2. 2 Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more.
  3. 3 Remove cooked pancake to a plate and roll into a log. Repeat to cook remaining pancakes, greasing the skillet as needed.

By Deb

Fabulous Frosted French Toast
Breakfast

Fabulous Frosted French Toast

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 In a medium bowl, whisk together the eggs, milk, 2 tablespoons of sugar, and cinnamon. Melt one tablespoon of butter in a large skillet over medium heat. Dip a few bread slices into the egg mixture just to coat. Place in the hot skillet, and cook until golden on each side, about 4 minutes per side. Repeat with remaining slices of bread. Melt 1 tablespoon of butter in the skillet before frying each batch of toast.
  2. 2 While the toast is cooking, mix cream cheese, 2 tablespoons of sugar, sour cream, and whipped topping using an electric mixer or blender until smooth, yet firm.
  3. 3 Place servings of warm French toast onto plates, and top with a generous dollop of the frosting.

By IIJUAN12

Egg-White Crepes
Breakfast French

Egg-White Crepes

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk flour, milk, egg whites, oil, and salt together in a large bowl until smooth.
  2. 2 Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet in a circular motion to spread batter out to edges in a thin layer. Cook until the bottom is light brown, about 2 minutes.
  3. 3 Flip crêpe; place 2 tablespoons mixed berries in center of crêpe and cook 2 minutes more. Fold crêpe in half; transfer to a serving plate using a spatula. Dust with confectioners' sugar; serve. Repeat with remaining batter, berries, and confectioners' sugar.

By Freckles

Low-Fat Whole Wheat Cranberry Pecan Scones
Breakfast

Low-Fat Whole Wheat Cranberry Pecan Scones

5.0

Prep
15 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
  3. 3 Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

By CROWLAND

Gingerbread Scones
Breakfast

Gingerbread Scones

3.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.
  3. 3 Place dough onto the prepared baking sheet and use your hands to shape it into a 3/4-inch thick, 8-inch round disk. Sprinkle raw sugar over the top and cut into 8 wedges.
  4. 4 Bake in the preheated oven until golden brown, 17 to 20 minutes.

By Bren

Whole Wheat Chocolate Banana Bread
Breakfast

Whole Wheat Chocolate Banana Bread

4.0

Prep
20 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
  2. 2 Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By omghi

Instant Pot® Cranberry-Pumpkin Steel Cut Oatmeal
Breakfast

Instant Pot® Cranberry-Pumpkin Steel Cut Oatmeal

3.6

Prep
5 min
Cook
13 min
Total
28 min

Instructions

  1. 1 Place oats in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with pumpkin pie spice and salt. Add water, milk, pumpkin puree, and cranberries. Stir lightly.
  2. 2 Close and lock the lid. Set to Manual; select high pressure according to manufacturer's instructions. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Keep warm for 5 minutes more after cooking time is complete.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in honey; divide oatmeal into 4 bowls. Top each serving with 1 tablespoon walnuts and 1 1/2 teaspoons brown sugar.

By Tammy Lynn

Biscuits with Herb Breakfast Sausage Gravy
Breakfast

Biscuits with Herb Breakfast Sausage Gravy

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
  3. 3 Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
  4. 4 Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
  5. 5 Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
  6. 6 Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
  7. 7 Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
  8. 8 While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
  9. 9 Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

By thedailygourmet

Whole Grain Waffles
Breakfast

Whole Grain Waffles

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
  2. 2 Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

By Michelle Ramey

Oatmeal Soda Bread
Breakfast

Oatmeal Soda Bread

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda.
  3. 3 In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in melted butter or margarine.
  4. 4 Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats. With a knife, score the top of the loaf into quarters.
  5. 5 Bake for about 40 minutes, or until browned. Cool completely before slicing.

By Karin Christian

Lighter Chocolate Chip Pancakes
Breakfast

Lighter Chocolate Chip Pancakes

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine flour, wheat germ, baking powder, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted margarine, eggs, and sugar. Make a well in the center of the dry ingredients; stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the chocolate chips.
  2. 2 Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

By YouKnowWho18