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Golden, crispy, and oh-so-light, these Bisquick waffles come together in minutes with pantry basics like milk, eggs, and a splash of vanilla. Your kitchen will smell like a diner—an excellent one—with buttery batter sizzling on a hot waffle iron and just a hint of sweetness in the air.

This is your “ahh yes” breakfast. The kind you actually have time to make on busy mornings, but still feels like a treat. The batter whips up in one bowl (no sink full of dishes, thank you very much) and goes straight from mixing bowl to waffle iron, maybe with a little pause to sip coffee while it rests. And let’s not forget the crispy edges and warm, fluffy centers—this is where the magic happens.

Table of Contents

Easy Bisquick Waffles

Why You’ll Love this Bisquick Waffles Recipe

No complicated steps here, promise. Just cozy waffle goodness with barely any effort. Honestly, the most “technical” part is waiting the 5 minutes for the batter to rest—and that’s just enough time to make coffee or locate the syrup.

  • Ridiculously simple to make: You toss a few ingredients in a bowl, stir like you mean it, and voilà—batter.
  • Perfect texture balance: Crisp on the outside, fluffy on the inside. Basically waffle goals, no yeast or whipping eggs required.
  • Endlessly customizable: Mix-ins, toppings, fancy butters? Go wild. Or don’t. Plain is lovely too.
  • Quick cleanup: One bowl, one spoon, one waffle iron. Minimal mess, maximum reward.
  • Kiddo-approved and weekday-friendly: Because even a zombie toddler will perk up for warm waffles on a Wednesday.

Easy Bisquick Waffles

Ingredient Notes

Just a few ingredients, but they each bring something to the party. Let’s peek in the bowl, shall we?

  • Bisquick Mix: This is your shortcut base—flour, leavening agents, a bit of salt and fat, all ready to go. No need to measure five other things.
  • Milk: Whole or 2% both work beautifully. Whole milk gives a hint more richness, but use what’s in your fridge.
  • Eggs: Bind everything together and add structure. Plus, they help get that tender inside we love.
  • Baking powder: Optional but encouraged—it gives your waffles just a touch more puff.
  • Vegetable oil (or melted butter): Oil keeps things easy, butter adds flavor. Pick your player. Both keep waffles extra crisp.
  • Vanilla extract: Just a teaspoon, but it goes a long way in dialing up that warm, sweet waffle aroma.
  • Sugar: Only two tablespoons, just enough to lightly sweeten and help the waffles golden up on the iron.

Easy Bisquick Waffles

How To Make This Bisquick Waffles Recipe

Alright, let’s get to the good part: waffles magically appearing in your kitchen.

  • Mix the batter: In a big bowl, toss in your Bisquick mix, milk, eggs, baking powder, oil (or butter), vanilla, and sugar. Whisk until just combined—don’t over-think it. A few lumps are fine. You’re not making meringue here.

  • Let it rest: This is the secret step nobody talks about. Five minutes is all it takes for the flour to hydrate and the batter to mellow a bit. Trust me, it’s worth the wait.

  • Heat your waffle iron: While the batter chills, fire up your waffle iron. Every machine is a little different, so use the settings your iron loves best. (Mine likes medium-high for a crispy edge.)

  • Spray and pour: Lightly oil the iron with nonstick spray, then pour about ½ cup of batter into the center. It’ll depend a bit on your waffle maker’s size—adjust as needed.

  • Close and cook: Shut the lid and let it do its sizzling magic. Mine takes 3-5 minutes for that golden, steamy finish. You’ll know it’s done when steam is barely escaping.

  • Remove and repeat: Gently pry that glorious waffle out (tongs = less risk to fingers), give the iron a little spritz between waffles, and keep going until the bowl’s empty.

Easy Bisquick Waffles

Storage Options

Got leftovers? First of all, congrats on your self-control. To keep waffles fresh, let them cool completely before storing.

Pop them in an airtight container or zip-top baggie and stash in the fridge for up to 3 days. I like to layer a little parchment between them so they don’t mush together. For longer-term planning (a.k.a. future-you will thank present-you), lay them flat on a baking sheet and freeze until solid, then toss in a freezer bag. They’ll keep well for a few months.

Reheating is easy: toaster or toaster oven all the way. It brings the crisp back better than a microwave, though a quick zap followed by a toast works in a pinch. Honestly, they taste pretty great even cold with peanut butter… but maybe don’t tell brunch guests that.

Variations and Substitutions

Once you’ve nailed the classic waffle, the playground opens up. Get creative, or adapt based on what’s in your pantry.

  • Melted butter instead of oil: For a richer, more buttery flavor (especially nice with maple syrup). Just let it cool slightly before mixing.
  • Buttermilk instead of regular milk: Adds a lovely tang and helps waffles stay fluffy. Reduce baking powder a smidge if you do this.
  • Chocolate chips or berries: Stir into the batter just before cooking. Blueberries are dreamy. And hey, if you want a chocolate version, try this chocolate chip waffle spin.
  • Cinnamon or nutmeg: Just a pinch adds cozy depth. Especially good for cold mornings when you want something warm and comforting.
  • Pumpkin purée + pie spice: Sub in about ¼ cup pumpkin and adjust sugar slightly. Very fall, very good.

Easy Bisquick Waffles

What to Serve with Bisquick Waffles

Whether you’re going all-in on sweet or keeping things savory and brunch-y, here are some favorite waffle companions.

  • Fresh fruit and whipped cream: Strawberries, bananas, blueberries—anything juicy and bright plays beautifully with hot waffles. Pile it high, then finish with a fluffy dollop (or three) of whipped cream.

  • Maple syrup and butter: Let’s pay homage to the classics. A pat of butter melting into a hot waffle square, syrup slowly soaking in… Yeah. No notes.

  • Yogurt and honey: For a breakfast-y twist, especially if you’re keeping sugar light. Thick Greek yogurt with a swirl of honey and a few crushed walnuts is chef’s kiss.

  • Bacon or sausage on the side: Salty, crispy meat with sweet waffles is always a good idea. Might I also suggest a soft fried egg on top?

  • Something different and creamy for dessert: Waffles make a surprisingly dreamy base for something like these ice cream sandwiches… just putting it out there.

Easy Bisquick Waffles

Frequently Asked Questions

Can I make Bisquick waffles ahead of time?

You sure can! These waffles hold up surprisingly well. You can mix the batter the night before (though I’d wait to stir in the baking powder until right before cooking, for more lift). Or, just cook the waffles and refrigerate or freeze. Pop ‘em in the toaster in the morning and no one will know they’re not fresh from the iron.

Why are my waffles soggy instead of crisp?

It’s all about steam and timing. If you open the iron too soon, the waffle won’t have had time to crisp properly. Wait until the steam mostly disappears—that’s usually the sign they’re ready. Also, don’t stack hot waffles—they steam each other into floppiness. Lay them in a single layer to keep that crunch alive.

Can I use water instead of milk?

Technically? Yes. Would I recommend it? Only if you’re deeply committed or out of options. Milk adds fat, richness, and helps browning. Water will make a flatter, paler waffle. Better than nothing, but maybe add a little melted butter to make up for moisture and flavor.

Are Bisquick waffles the same as pancakes?

Close cousins, not twins. While the ingredients are very similar, waffle batter usually has more fat (which helps crisp up those edges) and sometimes a touch more sugar. The real magic, though, is in how they’re cooked—waffle irons distribute heat differently, so you’ll get that glorious golden texture waffles are famous for.

Easy Bisquick Waffles

Easy Bisquick Waffles

Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Golden, crispy, and impossibly light, these Bisquick waffles are a breakfast dream—crisp on the outside, fluffy in the center, and incredibly easy for weekday mornings or lazy weekends. Pantry basics (milk, eggs, Bisquick) come together in a single bowl, and your waffle cravings are satisfied fast. Customizable, kid-approved, and minimal on cleanup.
4 waffles

Ingredients

Waffles

  • 2 cups (250 g) Bisquick mix
  • 1 cup (240 ml) milk whole or 2%
  • 2 large eggs
  • 1 tsp (5 ml) baking powder optional but recommended for extra fluff
  • 2 tbsp (25 g) granulated sugar
  • 2 tbsp (30 ml) vegetable oil or melted butter
  • 1 tsp (5 ml) vanilla extract

Equipment

  • Waffle Iron
  • Mixing bowl
  • Whisk
  • Measuring cups
  • Nonstick Spray
  • Tongs

Instructions
 

  1. Mix the batter: In a large mixing bowl, combine Bisquick mix, milk, eggs, baking powder, sugar, oil (or melted butter), and vanilla extract. Whisk until just combined. A few lumps are fine—do not overmix.
  2. Let it rest: Allow the batter to rest for 5 minutes for extra light, tender waffles.
  3. Heat your waffle iron: As the batter rests, preheat your waffle iron according to the manufacturer’s instructions. Lightly spray with nonstick spray or brush with oil.
  4. Pour and cook: Pour about 1/2 cup of batter into the center of the hot iron (amount may vary by waffle iron). Close the lid and cook for 3–5 minutes, or until golden with crispy edges. Waffles are done when steam nearly stops escaping.
  5. Remove and repeat: Use tongs to carefully remove the waffle. Repeat with remaining batter, re-spraying the iron as needed between batches.
  6. Serve hot with your favorite toppings.

Notes

Storage: Let leftover waffles cool completely. Store in an airtight container in the fridge up to 3 days, or freeze for longer.
Reheat: Use a toaster or toaster oven to restore crispness.
Variations: Try buttermilk, add chocolate chips or berries for mix-ins, or use cinnamon for extra warmth. For dairy-free, sub a favorite plant milk.
Serving Ideas: Classic maple syrup, whipped cream, fresh berries, yogurt, or even as a base for ice cream sandwiches.

Nutrition

Calories: 290kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 630mg | Potassium: 195mg | Fiber: 1g | Sugar: 6g | Vitamin A: 140IU | Calcium: 210mg | Iron: 2mg

Fluffy, melty, a little crisp at the edges—these chocolate chip waffles hit the sweet spot with buttermilk, vanilla, and gooey chocolate chips.

Because sometimes a regular waffle just isn’t enough. These golden beauties smell like a pastry shop collided with a chocolate factory, and yes, you’ll want seconds.

There’s something undeniably happy about waffles studded with melty pockets of chocolate. They’re cozy and a little indulgent, like fuzzy socks and Saturday mornings. These chocolate chip waffles come together in one bowl (okay, two, if you’re being technical), and they hold up beautifully—whether you’re having one hot off the iron or sneaking a piece cold from the counter later. On a sleepy weekend or a weekday that needs saving, these waffles really do the trick. Oh, and a tip? If your toppings “accidentally” include ice cream… yeah, I won’t tell.

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Chocolate Chip Waffles from Scratch

Why You’ll Love this Chocolate Chip Waffles from Scratch

These waffles aren’t trying to reinvent breakfast. They’re just really, really good.

  • Ridiculously simple to make: You’re whisking a few bowls, tossing in chips, and letting the waffle magic happen.
  • Crisp on the outside, soft inside: The texture is a little dreamy, with toasty edges and a tender, cake-like middle.
  • Buttermilk brings the tang: That subtle, sour lift balances all the sweet stuff beautifully (and makes you feel slightly fancy).
  • Melty chocolate nuggets everywhere: Each bite hits you with melty, semi-sweet bits hiding in the fluffy batter.
  • Freezer-friendly treat: You can make extra and actually save them. Just pop ’em in the toaster later.
  • Perfect canvas for weird toppings: Syrup? Sure. Bananas? Go wild. Ice cream with peanut butter drizzle? Now we’re talking.

Chocolate Chip Waffles from Scratch

Ingredient Notes

These ingredients are probably already hanging out in your pantry and fridge, waiting to be transformed. Here’s what each one brings to the waffle party:

  • All-purpose flour: Gives structure and that classic waffle bite. Don’t overmix it or you’ll end up with rubbery waffles (please don’t).
  • Granulated sugar: Adds a gentle sweetness, but won’t overpower the chocolate. Think background vocals, not the lead singer.
  • Baking powder and baking soda: The dream team for making your waffles rise, stay fluffy, and get just a touch of crunch at the edges.
  • Salt: Skip it and things get weirdly bland. Just half a teaspoon; trust me, it matters.
  • Buttermilk: Adds tang and helps keep things tender. No buttermilk? You can fake it with milk and a squeeze of lemon.
  • Large eggs: Hold everything together and bring richness, especially when they meet the butter later.
  • Unsalted butter (melted and slightly cooled): Adds flavor and fat. Cooling helps it not scramble your eggs or do weird things to your batter.
  • Pure vanilla extract: Brings that cozy, baked-good depth. You don’t want imitation here.
  • Semi-sweet chocolate chips: The melty stars of the show. Mini chips melt more evenly, but regular-sized ones give those gooey chocolate surprises.

Chocolate Chip Waffles from Scratch

How To Make This Chocolate Chip Waffles from Scratch

Get your waffle iron warmed up and grab your favorite mixing spoon. This is easy cooking with a small side of patience (mostly during the waiting-for-it-to-cook part).

  • Mix the dry ingredients: In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. No need to sift unless your flour is lumpy (mine usually is, no shame).
  • Whisk the wet stuff together: In a medium bowl, combine the buttermilk, eggs, melted butter, and vanilla. Whisk until it’s smooth and kinda silky.
  • Combine wet and dry: Pour the wet stuff into the dry bowl and stir gently—about halfway in, toss in the chocolate chips. Stir until just combined. Lumps are fine! Actually preferred.
  • Let it rest: Let the batter sit for 5 to 10 minutes. This helps the flour hydrate and the batter thicken a bit. Meanwhile, preheat your waffle iron and appreciate the calm before the waffle storm.
  • Cook the waffles: Grease your waffle iron if it needs it. Pour in about ½ cup of batter (follow your waffle maker’s specs though). Cook until golden brown and crisp—it’ll smell like a bakery just moved in.
  • Serve and repeat: Plate them up as they’re done, or stash them in a 200-degree oven to keep warm while you batch.
  • Drown in whipped cream, syrup, or both: I won’t stop you.

Chocolate Chip Waffles from Scratch

Storage Options

Once you’ve made a batch (or five), you might wonder if these chocolate chip waffles have staying power. Spoiler: they do.

If you’ve got leftovers (how?), pop them in an airtight container or zip-top bag and slide them into the fridge. They’ll keep for about 2–3 days, still holding onto that soft fluffiness. Reheat them in the toaster or toaster oven to bring back some crispy edges.

Feeling freezer-friendly? Definitely. Let the waffles cool completely, then layer them between parchment or waxed paper so they don’t get stuck together. Freeze in a bag or airtight container, and you’re golden for up to 2 months. When that waffle craving hits next Tuesday, toss one straight into the toaster. No need to thaw. No judgment if you eat it standing at the counter.

Variations and Substitutions

Maybe you’re short an ingredient. Or maybe you’re just feeling creative. Here’s how to make these your own without completely veering off the waffle track.

  • Dairy-free buttermilk: Use almond or oat milk with a teaspoon of lemon juice stirred in and let it sit for 5 minutes.
  • Swap the chips: White chocolate chips, dark chocolate chunks, or even cinnamon chips all work beautifully.
  • Add-ins on add-ins: Stir in chopped nuts like pecans or walnuts for a little crunch. Ooh, or shredded coconut…
  • Gluten-free version: Use a 1-to-1 gluten-free all-purpose flour blend. Results vary a bit, but it’s pretty dependable.
  • Vegan vibes: Use a plant-based milk + vinegar mix, flax eggs, and vegan butter. Not quite the same, but still very waffle-worthy.
  • No waffle iron?: Make mini pancakes with the same batter. Slightly different vibe, still golden and chocolate-y. (Kinda like these fluffy blueberry pancakes.)

Chocolate Chip Waffles from Scratch

What to Serve with Chocolate Chip Waffles from Scratch

Once you’ve got your chocolate chip waffles hot and ready, the real fun begins—loading up your plate. Here’s what plays nice on the side.

  • Fresh berries and whipped cream: Strawberries and raspberries add a bit of tartness to balance the richness, while whipped cream is basically breakfast frosting… and I love it for that.
  • Maple syrup or fruit compote: Classic maple is a no-brainer, but a warm berry compote or peach topping (like from these peach fritters)? Oh wow. You’ll want to bottle that stuff.
  • Bacon or sausage: Sweet and salty is a forever combo. A few strips of crispy bacon alongside your waffles? Game-changer breakfast energy.
  • Yogurt and honey drizzle: A little unexpected, but a dollop of thick Greek yogurt and a swirl of honey adds tang and smoothness.
  • Coffee or cold brew: Obviously. The bitter roast cuts through the sweetness and makes you feel like a very fancy breakfast person.

Chocolate Chip Waffles from Scratch

Frequently Asked Questions

Can I make the batter ahead of time?

Sort of. You can mix together the dry ingredients the night before and keep the wet stuff separate in the fridge. Combine in the morning for best results. Fully mixed batter tends to lose its lift if it sits too long, so fresh is best—but a prepped-up situation still saves morning brainpower.

Why are my waffles not crispy?

Usually, it’s one of two things: the waffle iron’s not hot enough, or there’s too much moisture in the batter. Make sure your iron is plenty hot before you pour (a test dollop helps), and don’t overdo the wet ingredients. Letting them cook until they’re fully golden helps too—don’t peek too early!

Can I use pancake mix and just add chocolate chips?

You can, technically, but it’s not quite the same. Pancake mixes make softer waffles because they’re designed for griddles, not irons. This recipe has more fat and structure for that crisp-tender waffle vibe. But hey—waffle emergencies happen. Toss in some chips and you’ll survive.

What’s the best way to reheat frozen waffles?

Toaster is your best friend here. Put them straight in (no thawing necessary), and they’ll crisp back up while getting warmed through. If you’re doing a batch for the whole crew, the oven at 300°F for 10–12 minutes works too. Don’t microwave unless you like soggy waffles. (Why though?)

Chocolate Chip Waffles from Scratch

Chocolate Chip Waffles from Scratch

Prep Time 10 minutes
Cook Time 15 minutes
Batter Resting Time 10 minutes
Total Time 30 minutes
Fluffy, melty, a little crisp at the edges—these chocolate chip waffles hit the sweet spot with buttermilk, vanilla, and gooey chocolate chips. They’re cozy, freezer-friendly, and irresistibly good for breakfast or dessert. Perfect for lazy weekends or treating yourself mid-week!
4 waffles

Ingredients

Dry Ingredients

  • 2 cups (250 g) all-purpose flour
  • 2 tbsp (25 g) granulated sugar
  • 2 tsp (8 g) baking powder
  • 0.5 tsp (2 g) baking soda
  • 0.5 tsp (2 g) salt

Wet Ingredients

  • 2 cups (480 ml) buttermilk at room temperature
  • 2 large eggs at room temperature
  • 0.25 cup (60 g) unsalted butter melted and slightly cooled
  • 2 tsp (10 ml) pure vanilla extract

Add-ins

  • 1 cup (170 g) semi-sweet chocolate chips mini or regular

Equipment

  • Waffle Iron
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Instructions
 

  1. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. Whisk the wet stuff: In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until fully combined and a little silky.
  3. Combine wet and dry: Pour the wet mixture over the dry ingredients and stir gently. About halfway through mixing, fold in the chocolate chips. Stir just until combined—don’t overmix! Slight lumps are fine.
  4. Let it rest: Allow the batter to sit for 5–10 minutes. This step helps the flour hydrate for fluffier waffles. Meanwhile, preheat your waffle iron.
  5. Cook the waffles: Grease the waffle iron if needed. Pour about 1/2 cup of batter (or amount recommended by your waffle maker) into the hot iron. Cook until golden brown and crisp, 4–5 minutes per waffle, or according to your waffle maker’s instructions.
  6. Serve and repeat: Serve hot as they’re ready, or keep cooked waffles warm in a 200°F oven while you finish the batch.
  7. Optional: Top with whipped cream, fresh berries, syrup, chocolate sauce, a scoop of ice cream—go wild!

Notes

Storage: Cooled waffles keep in the fridge for 2–3 days; reheat in the toaster for crispy edges. Freeze between layers of parchment for up to 2 months and toast straight from frozen.
Variations: Swap chocolate chips for white/dark/cinnamon chips, add nuts or coconut, use a gluten-free flour blend, or make dairy-free/vegan with equivalent subs.
No waffle iron? Use the batter to make mini pancakes on a skillet!

Nutrition

Calories: 410kcal | Carbohydrates: 50g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 510mg | Potassium: 210mg | Fiber: 2g | Sugar: 16g | Vitamin A: 530IU | Calcium: 170mg | Iron: 3mg

Crispy, warm, and coated in a dreamy sugar glaze, these peach fritters bring together juicy peaches, cinnamon, and just a hint of nutmeg.

With crackly edges, a plump center filled with fresh fruit, and the cozy aroma of spice, these fritters are just begging to be devoured alongside a strong cup of coffee.

There’s something deeply satisfying about frittering things. The word itself is quirky, right? But these cinnamon peach fritters aren’t just fun to say—they’re golden, tender, warm-from-the-oil kind of satisfying. They hit that sweet spot between a doughnut and a lazy fruit cobbler, making them ideal for breakfast, brunch, dessert, or, frankly, stress-eating in front of the fridge. Don’t worry, I won’t tell. Peaches give them a bright, naturally jammy vibe, while the cinnamon and glaze keep things grounded in cozy territory.

Table of Contents

Cinnamon Peach Fritters

Why You’ll Love this Peach Fritters Recipe

These fritters are just enough of a project to feel satisfying, but not so much that you’ll end up with flour in your hair. (Okay, maybe just a little.)

  • Crispy on the outside, tender inside: The batter puffs up just enough in the oil to create those golden edges and soft middles we love.
  • Perfect for summer peaches: They’re a fabulous way to put those ripe peaches to use before they get too squishy in the fruit bowl.
  • That sweet vanilla glaze: Just a drizzle (or a dunk, live a little) gives each fritter a glossy finish and a hint of donut-shop nostalgia.
  • Spiced but not overwhelming: A pinch of cinnamon, nutmeg, and ginger adds warmth without hijacking the peach flavor.
  • Fritter-friendly batter: No yeast, no waiting, no stress. The thick batter is easy to scoop and holds together beautifully in hot oil.

Cinnamon Peach Fritters

Ingredient Notes

These fritters use simple ingredients, but there’s some magic in the details. Here’s how to make the most of what’s in your bowl.

  • All-purpose flour: Forms the base of the batter and helps everything puff up nicely during frying. Skip the fancy flours here.
  • Granulated sugar: Just two tablespoons in the batter—enough to balance the spices and keep things lightly sweet.
  • Baking powder: The leavening agent doing the heavy lifting for that cakey, fluffy texture inside each fritter.
  • Ground cinnamon, nutmeg, and ginger: The trio gives warm spice vibes without overpowering the peaches. (Ginger adds a tiny zing I love.)
  • Whole milk: Adds richness and moisture. Non-dairy alternatives work in a pinch, but stick to something closer to full-fat.
  • Eggs: Two large ones help bind everything and give the fritters their structure.
  • Vanilla extract: Brings everything together with its cozy, sweet aroma. Use the real stuff if you can.
  • Fresh peaches: Dice them fairly small. If they’re ultra-juicy, pat dry with a paper towel first or your batter might get squirrelly.
  • Vegetable oil: Go for a neutral oil with a high smoke point. Canola or peanut oil works great.
  • Powdered sugar: For the glaze—it transforms into a silky coating with just a bit of milk and vanilla.

Cinnamon Peach Fritters

How To Make This Peach Fritters Recipe

Let’s get into it. Grab a big bowl, your favorite whisk, and a peach or two you’ve been saving for something special (this is that thing).

  • Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. This step feels boring but resist the urge to rush it—a good whisk helps with even texture later.
  • Whisk the wet ingredients separately: In another bowl, whisk the milk, eggs, and vanilla extract until the eggs are well beaten. You’re building flavor and emulsifying your base here, which sounds fancy but really just means “stir it until smooth.”
  • Combine wet and dry: Pour the wet mixture into the dry gradually, stirring with a spoon or spatula until just combined. Avoid overmixing—it should look thick, a bit lumpy, and decidedly gloppy.
  • Fold in the peaches: Gently stir in the diced peaches. Don’t mash them; let them sit proudly in the batter like little fruity gems.
  • Heat the oil: Pour 2 to 3 inches of vegetable oil in a deep skillet or Dutch oven. Use a thermometer and bring it up to 350°F (about medium-high). Don’t guess—you want happy cooking sounds, not a small kitchen crisis.
  • Fry the fritters: Drop heaping spoonfuls (or use a small ice cream scoop) of batter gently into the oil. Fry in batches so they have plenty of space to do their golden puff thing. Cook 2 to 3 minutes per side, then remove with a slotted spoon to a paper towel-lined plate.
  • Make the glaze: While the fritters cool slightly, whisk together powdered sugar, 2 tablespoons of milk, and vanilla. If it’s too thick, add a bit more milk—tiny spoonfuls at a time.
  • Drizzle or dunk to finish: Spoon the glaze over warm fritters or give them a quick dip. Let it set for a few minutes… or don’t. Honestly, warm and messy is just as lovely.

Cinnamon Peach Fritters

Storage Options

These are best fresh, like most fried treats. That first bite, still warm from the oil, with the glaze slightly crackling—pure joy. But life isn’t always perfectly timed, so here’s how to handle leftovers.

You can store leftover fritters in an airtight container at room temperature for 1 day. Line the container with a paper towel to absorb any excess moisture and help maintain crispness. The glaze may get a little sticky, though, so keep layers separated if stacking.

For short-term fridge storage (up to 3 days), wrap them loosely in foil or parchment and store in a container with ventilation. Too much trapping and they go soft and sad.

Reheating? The oven is your friend. Pop them in at 350°F for about 8 minutes. A toaster oven works even better if you’re just reviving a couple. Skip the microwave unless you like chewy fritters (no judgment, just honesty).

But can you freeze them? Sure, if you must. Lay the fritters in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Reheat from frozen at 350°F for 10 to 12 minutes. Glaze after reheating for best texture.

Variations and Substitutions

Changing things up is half the fun here. Once you’ve made these once, you’ll probably start eyeballing every fruit in your kitchen. (Pears? Apples? Trouble.)

  • Canned peaches: If fresh ones are out of season, just drain and pat canned peaches dry before dicing. Pick the ones packed in juice, not syrup.
  • Apples instead of peaches: Swap peaches for small diced apples and go heavier on the cinnamon. It becomes an autumnal dream fritter.
  • Chopped nuts: Try folding in toasted pecans or walnuts for crunch. About ¼ cup should do it.
  • Coconut milk glaze: For a dairy-free or tropical spin, swap the milk in the glaze with full-fat coconut milk and a pinch of lime zest.
  • Spice it up: Add a pinch of cardamom or try pumpkin spice blend instead of the cinnamon mix. A little goes a long way.

Cinnamon Peach Fritters

What to Serve with Peach Fritters

Truthfully, these fritters could totally fly solo. But if you want to dress them up, here’s how I like to round them out.

  • A strong mug of pour-over coffee or cold brew pairs beautifully with the warm, sweet spice of the fritters. The bitter roasted notes balance out the soft, sugary center. Bonus points if your mug is chipped and cozy-looking.

  • Want to turn them into dessert-dessert? A scoop of vanilla or cinnamon ice cream melting over warm fritters is absolutely game over. The crispy dough meeting the melting cream is some sort of higher magic.

  • For something zippy and fresh, try a little Greek yogurt with honey and a pinch of lemon zest on the side. It cuts through the sweetness and makes you feel like you’ve made a “balanced breakfast.” (Sure, Jan.)

  • Add a savory contender: a plate of crispy bacon or even these bacon basil cornbread muffins helps balance the fritters’ richness and adds a salty counterpoint.

  • If you’re doing brunch, offer something filling like a quick skillet like this unstuffed cabbage roll skillet. It’s hearty, unexpected, and keeps things from being too sweet-heavy.

Cinnamon Peach Fritters

Frequently Asked Questions

Can I make the fritter batter ahead of time?

Sort of, but it’s not ideal. The baking powder starts working as soon as it meets the wet ingredients, so if you let the batter sit too long, your fritters might end up a bit dense. If you’re really in a pinch, you can mix the dry ingredients and wet ingredients separately ahead of time and keep them separate. Then just combine right before frying.

Can I bake these instead of frying?

You can try, but they won’t get that crispy texture that makes fritters so delightful. Baking them will create more of a muffin-y blob than a donut-shop situation. If you do bake, try a hot oven (around 400°F) and use a mini muffin tin with some oil spray. But honestly, frying gives the best flavor and texture combo here.

What if I don’t have fresh peaches?

No worries. Canned peaches (in juice, not syrup!) or well-drained frozen peaches can work fine. The key is to pat them dry first so you don’t accidentally water down the batter. Dice them small, and make sure they’re not icy or wet before folding in. You still get those juicy pockets of fruit, promise.

Why are my fritters soggy in the middle?

Ah, classic fritter drama. Usually, it’s a sign your oil wasn’t hot enough. If the oil is too cool, the fritters soak it up instead of crisping quickly. Use a thermometer if you can—350°F is the sweet spot. Also, make sure not to crowd the pan, and give them a full 2–3 minutes per side to cook through.

Cinnamon Peach Fritters

Cinnamon Peach Fritters

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Crispy, golden, and coated in a dreamy sugar glaze, these cinnamon peach fritters are packed with juicy peaches, warm spices, and crackly sweet glaze. The perfect cross between a donut and a lazy summer cobbler, they fry up quickly with no yeast required. Perfect for breakfast, dessert, or a cozy weekend treat with coffee!
12 fritters

Ingredients

For the Fritters

  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tbsp (25 g) granulated sugar
  • 2 tsp (8 g) baking powder
  • 1 tsp (2.5 g) ground cinnamon
  • 1/4 tsp (0.5 g) ground nutmeg
  • 1/4 tsp (0.5 g) ground ginger
  • 1/4 tsp (1.5 g) salt
  • 2/3 cup (160 ml) whole milk or plant-based alternative
  • 2 large eggs
  • 1 tsp (5 ml) vanilla extract use pure vanilla if possible
  • 2 cups (300 g) diced fresh peaches about 2 medium peaches, diced small and patted dry
  • (700 ml) vegetable oil for frying (about 3 cups, or enough for 2-3 inches in your pan)

For the Vanilla Glaze

  • 1 cup (120 g) powdered sugar sifted
  • 2-3 tbsp (30-45 ml) milk plus more as needed for consistency
  • 1/2 tsp (2.5 ml) vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Deep skillet or Dutch oven
  • Slotted spoon
  • Paper towels
  • Measuring cups
  • Kitchen thermometer (optional but helpful)

Instructions
 

  1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
  2. Whisk the wet ingredients: In a separate bowl, whisk the milk, eggs, and vanilla until fully combined.
  3. Combine wet and dry: Pour the wet mixture into the dry gradually, stirring until just combined (don’t overmix; batter should be thick and a bit lumpy).
  4. Fold in the peaches: Gently stir in the diced peaches until evenly distributed through the batter.
  5. Heat oil for frying: Pour 2–3 inches of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat to 350°F (use a thermometer for best results).
  6. Fry the fritters: Using a large spoon or small ice cream scoop, carefully drop heaping spoonfuls of batter into hot oil, spacing them apart. Fry in batches, about 2–3 minutes per side, until deep golden brown. Use a slotted spoon to transfer to a paper towel-lined plate.
  7. Make the glaze: While fritters cool slightly, whisk together powdered sugar, 2 tablespoons milk, and vanilla. Adjust the milk as needed for a pourable glaze.
  8. Glaze the fritters: Drizzle or dunk warm fritters in the glaze. Let sit a few minutes for the glaze to set (or enjoy while still a little messy and warm).

Notes

Best served fresh while warm and crisp.
Leftovers can be stored, loosely covered, at room temperature for 1 day. Glazed fritters become stickier over time; separate layers with parchment if stacking. To reheat, bake at 350°F for 8 minutes.
See post for variations—try other fruits, add nuts, or use canned peaches (very well-drained) if fresh are unavailable.

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 92mg | Fiber: 1g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1.2mg

Light, golden, and just a smidge crisp at the edges, these fluffy blueberry pancakes are a dreamy stack of cozy. Made with flour, milk, eggs, butter, and plump blueberries, they’re everything a lazy morning hopes for.

Warm vanilla wafts through the batter while juicy berries burst into sweet-tart pockets as they cook. Pour on the maple syrup and call it therapy.

Here’s the thing. You don’t need a brunch reservation or a double boiler—just a bowl, a whisk, and an annoying little timer that actually helps here (we’re letting the batter rest a bit). These pancakes are light and puffy, not those rubbery saucers we’ve all known and resented at least once.

They’re lovely on a quiet Sunday or when you’ve lost patience with toast. Also, if you love blueberry muffins but wish they were flatter and faster, this is your moment.

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Easy Blueberry Pancakes

Why You’ll Love this Fluffy Blueberry Pancakes Recipe

No drama here—just an unfussy stack of joy. It’s the kind of breakfast that smells like you’re winning at life. Even my sleepy brain can stir this one together before coffee’s done brewing.

  • Ridiculously simple to make: You whisk, pour, and flip. No electric mixers or obscure tools hiding behind your toaster.
  • Fluffy like a dream couch: That baking powder and soda combo? They puff up the batter into tender pillows, not sad frisbees.
  • Slightly sweet but not dessert: The sugar gives just enough sweetness to balance the blueberries without turning it into cake.
  • Blueberries that pop: Suddenly warm and soft inside, those little berries give tart contrast and a jammy burst in each bite.
  • Great with fresh or frozen berries: Use whatever’s lurking in your freezer or those summer blueberries you bought in a moment of hope.
  • Works for breakfast or dinner: I’m not saying “brinner” out loud, but you’re definitely allowed.

Easy Blueberry Pancakes

Ingredient Notes

The ingredient list is short and friendly. Nothing boutique or “you’ll only use this once” here. Let’s walk through a few of the key players.

  • All-purpose flour: Just the classic stuff. It gives structure and holds fluffiness without turning into a brick.
  • Baking powder and baking soda: Yes, both. The duet works with the milk and egg to create that soft, airy rise we’re going for.
  • White sugar: A touch of sweetness that keeps the pancake from veering into biscuit territory. You can tweak it if you like things sweeter or more restrained.
  • Salt: Don’t skip it! Just a pinch sharpens the sweetness and balances the butter. Bland pancakes are a crime.
  • Milk: Whole milk gives richness and flavor, but 2% works just fine. I’ve tried it with almond milk—still yummy, just a bit less rich.
  • Egg: Helps things stay tender and give a bit of lift. Also makes the batter behave.
  • Melted butter: This deepens the flavor and helps keep the texture soft. Plus, butter. You know.
  • Vanilla extract: A sneaky background note that makes everything feel cozy and homey.
  • Blueberries: Fresh is fabulous, but frozen blueberries work too. No need to thaw—just toss them in at the end before folding.
  • Maple syrup: Let’s not pretend it’s optional.

Easy Blueberry Pancakes

How To Make This Fluffy Blueberry Pancakes Recipe

Once your ingredients are lined up and you’ve gathered enough mugs of coffee to stay conscious, we’re in business.

  • Whisk the dry ingredients: In a large bowl, whisk your flour, sugar, salt, baking powder, and baking soda together. Don’t skip this—it helps distribute the leavening so you don’t end up with weird lopsided fluff blobs.

  • Whisk the wet stuff separately: In a smaller bowl (or, honestly, a big measuring cup), beat together the milk, egg, melted butter, and vanilla extract. Stir it well until everything’s smoothish.

  • Combine wet and dry: Pour the wet mix into the dry mix and stir just until combined. Really—stop when it looks a little lumpy still. Overmixing turns them chewy, and that’s just sad.

  • Gently fold in blueberries: If you’re using fresh ones, great. If they’re frozen, toss them in still frozen so they don’t bleed and make your batter look like zombie brains. Use a spatula, not a mixer.

  • Let the batter rest for 10 minutes: This step is surprisingly key. It makes the pancakes puffier and lets the flour hydrate. You can clean up while you wait or just stare longingly at your pan.

  • Preheat your skillet or griddle on medium heat: A little butter or spray helps prevent sticking. Too hot and the outsides burn before the insides set.

  • Scoop batter into the pan: Use about 1/4 cup per pancake. Cook until bubbles start to appear across the top and the edges look a bit set—usually around 2 minutes. Flip once, gently, and cook for another 1–2 minutes till golden brown.

  • Serve hot and stack ’em proudly: Drizzle with maple syrup. Maybe throw a pat of butter on top and just enjoy the moment.

Easy Blueberry Pancakes

Storage Options

I get it—maybe you got excited and made a double batch. Or maybe someone bailed on brunch (rude). Either way, you’ve got leftovers.

Here’s how to make them last without turning to rubber:

Pop cooled pancakes into an airtight container or wrap them tightly in foil. They’ll last in the fridge for about 3 days. You can reheat them in a toaster oven or skillet over low heat—bonus points for a little crispy edge.

Freezing is totally fine too. Just place pancakes in a single layer on a sheet pan and freeze for an hour, then transfer to a zip-top bag. They won’t stick together this way. Reheat straight from frozen in a toaster or microwave (though the toaster method wins for texture).

Avoid reheating in the oven unless you’re doing a big batch—you’ll dry them out faster than that last pancake you forgot on the griddle.

Variations and Substitutions

Sometimes you’re out of something—or just in the mood for a new twist. Here are a few fun ways to riff on this pancake situation.

  • Buttermilk instead of regular milk: It makes the pancakes even tangier and richer. Just reduce the baking powder slightly since buttermilk is acidic on its own.

  • Lemon zest: A little zest stirred into the batter brightens everything up and plays nicely with the blueberries.

  • Chocolate chips + blueberries: Yes, both. Just don’t overload the batter so it still holds together. Trust me on this.

  • Gluten-free flour blends: I’ve tried it with a 1:1 GF baking mix, and it holds up nicely. Fluffiness might take a tiny dip, but they’re still satisfying.

  • Banana mash: Swap some of the milk for mashed banana for extra moisture and a fun banana-bread-meets-pancake vibe. It actually pairs weirdly well with blueberries too.

Easy Blueberry Pancakes

What to Serve with Fluffy Blueberry Pancakes

If you’re building a whole breakfast spread or just want a bit of contrast on the plate, a few extras make the stack sing.

  • A side of salty bacon or crisp sausage patties balances the soft sweetness of these pancakes. I think it’s the contrast between syrupy and savory that makes my brain do a happy little shimmy.

  • A dollop of whipped cream or a spoonful of vanilla Greek yogurt adds a creamy little topper. Especially good if your berries are leaning tart that day.

  • Try pairing these with something bright and fresh, like grapefruit halves or a tangle of citrus slices. The burst of acidity cuts the richness and adds a refreshing little zing.

  • If you’re feeling a bit more ambitious, something like this pan-seared salmon with pomegranate reduction could make this brunch feel like an art installation. Not even kidding.

  • For those sweet-tooth types, I’d consider pulling out these peanut butter & banana ice cream sandwiches for dessert. Because pancakes for breakfast and ice cream for brunch dessert? That’s living, baby.

Easy Blueberry Pancakes

Frequently Asked Questions

Can I make this pancake batter ahead of time?

It’s better to mix it fresh, but if you’re prepping ahead, you can whisk together the dry and wet ingredients separately the night before. Then combine them in the morning and fold in the blueberries. Once mixed, the batter loses some of its fluff factor if it sits too long.

Can I use frozen blueberries instead of fresh?

Totally! No need to thaw them—just fold them in straight from frozen. If you’re worried about purple streaks in your batter, you can toss them with a little flour first. Bonus: they help keep the batter cool so pancakes puff up extra.

Why let the batter rest before cooking?

That little 10-minute nap allows the flour to hydrate fully and the leavening agents to activate. In English? It gives you fluffier, softer pancakes instead of flat ones. Your patience will be rewarded with pillowy goodness.

How can I tell when to flip my pancakes?

Look for bubbles forming across the surface, especially in the middle, and check that the edges look set. That’s your cue. Flip gently, and don’t panic if the first one’s weird—pancake #1 is always the test pancake (it’s practically a rule).

Easy Blueberry Pancakes

Fluffy Blueberry Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
These light, golden, and just-a-bit-crisp fluffy blueberry pancakes are everything a lazy morning deserves. The scent of vanilla and warm, bursting blueberries fill each stack. Simple ingredients, a quick rest for the batter, and in no time you're winning breakfast with ridiculously fluffy pancakes. Serve with maple syrup and let yourself linger a little longer—it’s the joy you need for today.
4 servings

Ingredients

Pancake Batter

  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tbsp (25 g) white sugar
  • 1 tsp (4 g) baking powder
  • 1/2 tsp (2 g) baking soda
  • 1/4 tsp (1 g) salt
  • 1 1/4 cups (300 ml) milk whole or 2%
  • 1 large egg
  • 3 tbsp (42 g) unsalted butter melted and cooled slightly
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (150 g) blueberries fresh or frozen

For Cooking & Serving

  • butter or nonstick spray for cooking
  • maple syrup for serving

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Skillet or griddle

Instructions
 

  1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until well blended.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some small lumps are okay. Do not overmix.
  4. Fold in the blueberries gently using a spatula. If using frozen berries, add them straight from the freezer to minimize bleeding.
  5. Let the batter rest for 10 minutes while you heat your skillet or griddle over medium heat.
  6. Lightly grease your skillet or griddle with butter or nonstick spray. Scoop about 1/4 cup of batter per pancake onto the hot surface.
  7. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip gently and cook for 1–2 minutes more, until golden brown.
  8. Repeat with remaining batter, adding more butter or spray as needed. Serve hot, stacked and drizzled with maple syrup.

Notes

For extra flavor, try adding a little lemon zest to the batter. Pancakes can be made with fresh or frozen blueberries (no need to thaw frozen). If making ahead, store cooled pancakes in an airtight container in the fridge for up to 3 days, or freeze in a single layer and reheat in a toaster for best texture.

Nutrition

Calories: 256kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 340mg | Potassium: 128mg | Fiber: 1g | Sugar: 10g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1.6mg

Rich tomato sauce, tender cabbage, and hearty beef—this unstuffed cabbage rolls dish brings all the cozy without all the fuss! Onion, ground beef, cabbage, and crushed tomatoes simmered into a comforting casserole you’ll want seconds of (and thirds, honestly).

So here we are, skipping the whole roll-and-wrap situation and diving straight into flavor town. This cabbage roll casserole is like if your grandma’s stuffed cabbage decided to ditch the formalwear and chill in pajama pants. It’s warm, saucy, a little messy in a good way, and makes your kitchen smell like someone’s been cooking for hours (even if it’s just been 30 minutes). Whether it’s a Tuesday and you need something filling fast, or it’s a Sunday and you want to channel your inner babushka, you’re covered.

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Cabbage Roll Casserole

Why You’ll Love this Cabbage Roll Casserole

This isn’t one of those recipes with a big emotional backstory. It’s just good. Cozy and unfussy. The kind of thing you come back to again and again because it hits the spot, especially when it’s chilly or your brain’s fried after work.

  • Ridiculously simple to make: You just brown, stir, cover, and simmer. No cabbage origami required.
  • All the cozy flavor, none of the cabbage drama: It tastes like stuffed cabbage, but with 75% less effort.
  • One pot magic: Less cleanup means more time for, oh I dunno, sitting down with a glass of wine?
  • Make-ahead and freezer friendly: The leftovers are basically better than the first round, not even exaggerating.
  • Custom-friendly: You can tweak it six ways from Sunday depending on what’s hiding in your pantry.
  • Warm and hearty without being heavy: It’s filling but not nap-inducing. (Unless you want it to be.)

Cabbage Roll Casserole

Ingredient Notes

Let’s talk about what you’re tossing into the pot and why it matters (or what you can skip).

  • Olive oil: You’ll start with this to sauté the onion and beef. If you’re out, a neutral oil like canola works fine too.
  • Small onion: Adds that sweet, savory base. Don’t skip it unless you truly hate onions (in which case… we need to talk).
  • Ground beef: Classic cabbage roll filling, but you can swap in ground turkey or even vegetarian crumbles.
  • Garlic: Three cloves feel just right; enough to give it backbone without turning it into vampire repellent.
  • Chili powder (optional): Adds a soft warmth in the background. Totally skip-able, but nice if you want a little zing.
  • Oregano, thyme, paprika: These dried herbs bring out that “been simmering all day” richness, even if it’s only been 25 minutes.
  • Salt & pepper: Classic and crucial. Taste as you go.
  • White rice (uncooked): It absorbs all that juicy flavor as it cooks and adds the bulk you want in a true one-pot meal.
  • Crushed tomatoes + tomato sauce: The dynamic duo for that thick, tangy-sweet base. No need for tomato paste or anything fancy.
  • Beef broth: Deepens the overall flavor. If using low sodium, taste and adjust the salt accordingly.
  • Worcestershire sauce: Yes, it’s a pain to spell, but it adds an umami depth that makes everything taste meatier and more complex.
  • Cabbage: Go for a small green head, chopped bite-sized. Nothing fancy. The softer it cooks, the better.
  • Water (as needed): You might not need it, but keep a little on hand in case your pot starts drying out.

Cabbage Roll Casserole

How To Make This Cabbage Roll Casserole

This one comes together fast, and most of the work is low and slow simmering. You’re basically layering comfort in one pot without a ton of hands-on time. Let’s do it.

  • Sauté your onion and beef: Start by heating olive oil in a big ol’ skillet or Dutch oven (something with a lid) over medium heat. Sauté your chopped onion and ground beef until the onion is soft and the beef is fully browned. Bust up the meat with a wooden spoon while it cooks so it doesn’t clump together.

  • Season it right: Add garlic, chili powder (if you’re using it), oregano, thyme, salt, pepper, and paprika. Stir them in and cook everything for another 30 seconds. Just enough time for the spices to get fragrant and your garlic to wake up (but not burn). Your kitchen will start to smell like something magical is about to happen.

  • Build the saucy base: Add your uncooked rice, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and finally, the cabbage. Stir it all together with gusto. It’s gonna look like a whole lot, but the cabbage will shrink and cozy up as it cooks.

  • Let it simmer: Bring the whole mixture to a boil first. Then lower that heat, pop on a lid, and let it gently simmer away for 20 to 25 minutes. Give it a stir occasionally. If it starts looking dry, add a splash of water to loosen it up. You’re aiming for tender cabbage and rice that’s cooked through but not mushy.

  • Serve up hot and happy: Once everything is soft and saucy, serve it right out of the pot. Or let it cool slightly and eat it curled up in a blanket with fuzzy socks. Your call.

Cabbage Roll Casserole

Storage Options

This casserole is one of those meals that somehow improves with time. Like soup. Or revenge. But more comforting.

If you’ve got leftovers, let them cool down before sticking them in an airtight container. It’ll keep for about 4 to 5 days in the fridge. The rice might absorb more of the sauce over time, so you may need to splash in a bit of water when reheating.

Speaking of which, this reheats like a dream. Pop a portion in the microwave for a couple minutes or warm it gently on the stove with a little broth or water stirred in. It revives beautifully.

Want to freeze it? Absolutely. Let the casserole cool, portion it out (or freeze the whole batch if you’ve got room), and store it in freezer-safe containers. It holds up great for 2 to 3 months. Thaw overnight in the fridge before reheating, or do a gentle defrost straight in a saucepan on low heat.

Variations and Substitutions

Whether you’ve got a picky eater in the house or your fridge is giving off end-of-week vibes, this dish is wonderfully flexible. Here’s how to make it your own:

  • Ground turkey or chicken: A bit leaner but still super tasty. Just add a little extra seasoning to keep it flavorful.
  • Brown rice or quinoa: Keep in mind brown rice takes longer to cook. Pre-cook it or add extra time and liquid.
  • Vegan version: Use lentils or plant-based crumbles instead of beef, veggie broth instead of beef broth, and check your sauce for animal products.
  • Spicy twist: Add a bit more chili powder or some crushed red pepper flakes. Even a splash of hot sauce at the end works.
  • Cheesy topping: Sprinkle some shredded mozzarella or cheddar on top for the last few minutes of cooking. Lid on, let it melt into gooey goodness.

Cabbage Roll Casserole

What to Serve with Cabbage Roll Casserole

This casserole is hearty enough to fly solo, but giving it a little support on the plate makes it even better. Here’s what plays nicely.

  • A slice or two of Bacon Basil Cornbread is, honestly, kind of perfect here. Sweet, savory, crumbly, and able to soak up that saucy tomato goodness like a champ.

  • A simple green salad with a sharp vinaigrette helps cut through the richness of the casserole. It’s a fresh contrast that keeps the meal from feeling too heavy.

  • Roasted carrots, parsnips, or even Brussels sprouts add earthy sweetness to round things out. Plus, it makes your oven multitask while everything simmers away on the stove.

  • Light and crispy crab cakes on the side? Sounds odd? Maybe. But trust me, the contrast works. Sweet crab, hearty cabbage… it’s like coastal Eastern Europe fusion.

  • Dessert? Okay, not a side, but can we talk about strawberry brownies for a sec? Tart-sweet fudgey joy. Yes please.

Cabbage Roll Casserole

Frequently Asked Questions

Can I make cabbage roll casserole ahead of time?

Absolutely, and I actually encourage it. Make the whole thing, let it cool, then stash it in the fridge. The flavors deepen overnight, and somehow it gets cozier the next day. Just reheat it gently with a splash of water or broth to loosen things up and you’re good to go.

Does the rice really cook all the way in the pot?

Yes, it does! That’s the beauty of this one-pot situation. As long as your pot is covered and you simmer it low and slow for at least 20–25 minutes, the rice will soak up all that tomatoey, brothy goodness. Just keep an eye on the moisture and stir now and then to prevent sticking.

Can I freeze cabbage roll casserole?

Yup, this one freezes like a champ. Let it cool completely, then portion it into freezer-safe containers or bags. It’ll hold nicely for up to 3 months. When you’re ready to eat, thaw it in the fridge or go low and slow with a pot on the stove. Add a splash of water or broth if it gets too thick.

What kind of cabbage should I use?

Plain ol’ green cabbage works best here. It softens nicely and gives that classic cabbage roll texture. Savoy cabbage would also do in a pinch, since it’s tender and cooks down easily. I wouldn’t go with red cabbage unless you want your casserole to turn a weird purple hue (but hey, you do you).

Cabbage Roll Casserole

Unstuffed Cabbage Roll Casserole

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Rich tomato sauce, tender cabbage, and hearty beef—this unstuffed cabbage roll casserole delivers all the cozy flavor of traditional cabbage rolls with a fraction of the effort. Savory, saucy, and endlessly customizable, it's comfort food perfection in just one pot.
6 servings

Ingredients

Main Ingredients

  • 2 tbsp (30 ml) olive oil
  • 1 small yellow onion diced
  • 1 lb (450 g) ground beef or ground turkey/vegetarian crumbles
  • 3 cloves garlic minced
  • 1 tsp chili powder optional
  • 1 tsp dried oregano
  • 1/2 tsp (0.5 tsp) dried thyme
  • 1 tsp paprika
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp (0.5 tsp) black pepper plus more to taste
  • 1/2 cup (90 g) long grain white rice uncooked, rinsed
  • 1 can (796 g) crushed tomatoes 28 oz (796 g)
  • 1 can (425 g) tomato sauce 15 oz (425 g)
  • 1 cup (240 ml) beef broth
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 small green cabbage cored and chopped (about 6 cups)
  • water as needed, for adjusting consistency

Equipment

  • Large Skillet or Dutch Oven
  • Cutting board
  • Chef’s knife
  • wooden spoon
  • Measuring cups and spoons

Instructions
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and ground beef. Cook, breaking up the meat, until beef is browned and onion is soft, about 5-6 minutes. Drain excess fat if needed.
  2. Add garlic, chili powder (if using), oregano, thyme, paprika, salt, and pepper. Stir and cook for 30 seconds until fragrant.
  3. Add the uncooked rice, crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and chopped cabbage. Stir well to combine. The mixture will seem very full at first; the cabbage will cook down.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the cabbage and rice are tender. If it gets too dry, add a splash of water as needed.
  5. Once cabbage and rice are fully tender and mixture is saucy, taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

Notes

This casserole tastes even better the next day and is perfect for meal prep. Leftovers can be refrigerated for up to 4–5 days or frozen for 2–3 months. For extra coziness, try topping with shredded cheese, or add more heat with extra chili powder or red pepper flakes. Make it vegetarian by using meatless crumbles and veggie broth!

Nutrition

Calories: 310kcal | Carbohydrates: 31g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 825mg | Potassium: 975mg | Fiber: 5g | Sugar: 10g | Vitamin A: 900IU | Vitamin C: 37mg | Calcium: 95mg | Iron: 3.3mg

Sink your teeth into these gooey, chewy strawberry brownies made fast with boxed mix, salty butter, eggs, and a silky strawberry glaze.

They smell like a strawberry shortcake and a buttery blondie had a delicious little sugar baby. This is the easiest pink dessert you’ll ever crave again.

If you’ve never made strawberry brownies before, here’s the deal: they’re not your usual chocolatey, walnut-studded situation. Nope. These are gooey like a chewy blondie but bursting with juicy berry flavor and topped with glaze that glistens like it’s ready for prom night. Don’t expect cakey squares—they’re dense, fudgy, and deeply satisfying. Kind of like if strawberry cake and brownies had an identity crisis… in the best way.

These are ideal for brunch tables, baby showers, or just your Tuesday afternoon. One bowl, no chill time, and no fancy tricks. Just mixing, baking, and taking bites with sticky fingers.

Table of Contents

Strawberry Brownies

Why You’ll Love this Strawberry Brownies Recipe

This little treat surprises people who think all brownies must be chocolate. Not these pink beauties.

  • Ridiculously simple to make: You just mix, spread, bake, and drizzle. Honestly, the hardest part might be waiting for them to cool.
  • One bowl, no stress: You don’t need a stand mixer or weird ingredients. It’s all pantry-friendly cozy baking.
  • That berry-vanilla glaze: Slightly tangy from the preserves, smooth from the milk, and just the right amount of sticky.
  • Great texture: These are chewy and dense, with golden edges and a soft, gooey middle.
  • A serious crowd magnet: Bring these to a party? People will ask for the recipe before they swallow their bite. Pinky promise.

Strawberry Brownies

Ingredient Notes

Nothing fancy going on here, which is part of the charm. Just a few key characters doing big flavor work.

  • Strawberry cake mix: This is the unsung hero. It brings the color and flavor, and makes this faster than blinking twice.
  • Eggs: These help bind everything together and give it that fudgy-meets-cake vibe.
  • Salted butter: Use salted—it balances the sugar and adds a deeper, buttery richness that unsalted just can’t mimic.
  • Vanilla extract: Adds warmth and depth and makes it taste slightly more homemade (even if you just dumped a box into a bowl).
  • Powdered sugar: For a smooth glaze that crusts just a little on top—yes, please.
  • Strawberry preserves: Real fruit vibes! They boost the glaze’s natural berry tang without overpowering.
  • Milk: Just splash in a bit to get your glaze to drizzle consistency. Whole milk, almond, whatever you’ve got.

Strawberry Brownies

How To Make This Strawberry Brownies Recipe

You’re one bowl and about 25 minutes away from deeply pink, strawberry-smelling joy. Let’s do it.

  • Preheat and prep your pan: Heat that oven to 350°F and grease an 8×8 pan. I like using parchment too, so you can lift the whole slab out after cooling. Bonus points if it’s the kind with the little grid pattern.

  • Make the batter: In a big bowl, toss in the strawberry cake mix, eggs, melted butter, and vanilla. Mix on low speed just until everything’s evenly combined. It’s gonna be thicker than cake batter but glossier than cookie dough—sort of like playdough with a skincare routine.

  • Time to bake: Spread the batter into your greased pan and smooth it over as best you can. It won’t self-level much, so try not to leave peaks. Pop in the oven and bake for 18–22 minutes. Keep an eye around minute 19—you’re looking for a little spring and a clean-ish toothpick, not a bone-dry crumb.

  • Cool it down: Let the brownies cool fully in the pan before glazing. I know, I know. But if they’re warm, the glaze slides off like it’s late for a date.

  • Whisk the glaze: In a small bowl, whisk together powdered sugar, strawberry preserves, and 2 tablespoons of milk. Add a third tablespoon slowly if it still looks too thick. It should run but not puddle.

  • Drizzle away: Pour that sweet berry glaze over your cooled brownies, smoothing with a knife or spatula if needed. Let it set for 15 minutes. Slice. Lick fingers. Repeat.

Strawberry Brownies

Storage Options

These strawberry brownies keep like a dream, if they actually make it past day one.

Once they’re fully cooled and glazed, store them in an airtight container at room temp for up to 3 days. I like to layer parchment between them if I stack—helps avoid the dreaded glaze stickage situation.

Wanna stash them for later? You bet. Just skip the glaze, wrap tightly in plastic, and freeze the brownie slab or individual squares for up to two months. Thaw overnight in the fridge, then glaze the next day like a pro.

Got leftovers with glaze already on? They’ll still freeze, but the top might get a bit sticky after defrosting. If you’re freezing extras, throw a piece of parchment over the top before sealing—makes life cleaner later.

Variations and Substitutions

Now’s where we play dress-up with dessert. Fun-fetti, fruit swap-outs, all of it is fair game.

  • Lemon cake mix: Bright, zippy, and perfect if you like things a little more citrusy. Strawberry lemonade bars? Yes, please.
  • Unsalted butter: If that’s all you’ve got, just add a pinch of salt (¼ teaspoon should cover it).
  • More glaze magic: Add a teaspoon of lemon juice instead of some milk for brightness, or stir in a little almond extract.
  • Chocolate chips: Trust me. A handful of mini white or dark chips mixed into the batter makes things even gooier.
  • Skip the glaze, add frosting: Cream cheese frosting on top makes it more decadent and soft-bakey, if you’re feeling extra.

Strawberry Brownies

What to Serve with Strawberry Brownies

These brownies are sweet stars, but they play well on a full spread too.

  • If you’re doing a brunch or snack table, these go beautifully with something savory. A dish like this pepperoni pizza casserole adds warm, melty contrast to all the berry-sweetness.

  • On a casual Friday night, serve them alongside a scoop of vanilla or strawberry ice cream. The warm-and-cold combo is ridiculous in the best way. Toss a few fresh strawberries on top if you’re feeling fancy.

  • Planning a summer lunch or picnic? Throw them in with other bite-sized snacks—maybe even these peanut butter & banana ice cream sandwiches. A little retro, a lot delicious.

  • For a dessert board, slice into mini squares and pair with cubes of cheese, nuts, and fruit. That sweet-salty mix gives “grown-up Lunchable” energy.

Strawberry Brownies

Frequently Asked Questions

Can I use a different brand of strawberry cake mix?

Absolutely. Any standard 15.25-ounce box of strawberry cake mix will work just fine. They’re all pretty close in texture and sweetness. That said, some brands might lean more artificial in flavor, so if you’re picky about that kind of thing, check reviews or grab your usual favorite.

Why are my strawberry brownies cakey instead of fudgy?

It usually means they were baked a little too long or mixed too much. You want to just barely mix the wet and dry so the texture stays chewy. Also, keep an eye on them near the 18-minute mark—every oven’s a little temperamental!

Can I double this recipe for a crowd?

Yes, super easily. Just double the ingredients and bake in a 9×13 pan. Add a few extra minutes to the bake time (usually 22–26 minutes does it), and definitely do the toothpick test again. They’ll still cook through without losing that gooey magic.

Do I have to glaze them?

Nope, they’re tasty on their own! But the glaze adds that sticky-sweet berry punch and makes them look extra cute. You could also dust with powdered sugar or even do a whipped cream swirl if you’re aiming for something lighter.

Strawberry Brownies

Strawberry Brownies

Prep Time 10 minutes
Cook Time 22 minutes
Glaze Setting Time 15 minutes
Total Time 45 minutes
Sink your teeth into gooey, chewy strawberry brownies made fast with boxed mix, salty butter, eggs, and a silky strawberry glaze. These pink, berry-scented bars are dense, fudgy, and impossible to resist!
16 brownies

Ingredients

Brownies

  • 1 box (15.25 oz) (432 g) strawberry cake mix
  • 2 large eggs
  • 1/2 cup (113 g) salted butter melted
  • 1 tsp (5 ml) vanilla extract

Strawberry Glaze

  • 1 cup (120 g) powdered sugar
  • 2 tbsp (30 g) strawberry preserves or jam
  • 2-3 tbsp (30-45 ml) milk add more as needed to thin

Equipment

  • 8x8 inch baking pan
  • Parchment paper (optional)
  • Mixing bowl
  • Whisk or electric mixer
  • Spatula

Instructions
 

  1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment, if desired, for easier removal.
  2. In a large bowl, combine the strawberry cake mix, eggs, melted salted butter, and vanilla extract. Mix on low speed (or with a spatula) just until evenly blended. Batter should be glossy and thick.
  3. Spread the batter evenly into the prepared pan. Smooth the top with a spatula.
  4. Bake for 18–22 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
  5. Cool brownies completely in the pan before glazing (about 15 minutes).
  6. For the glaze: in a small bowl, whisk together the powdered sugar, strawberry preserves, and 2 tablespoons of milk. If needed, add a third tablespoon of milk slowly—glaze should run but not puddle.
  7. Drizzle the glaze over cooled brownies. Smooth with a spatula, and let it set for 15 minutes before slicing and serving.

Notes

These brownies keep well in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed brownies, then thaw and glaze before serving. To switch things up, try lemon cake mix, add white chocolate chips, or swap the glaze for cream cheese frosting.

Nutrition

Calories: 187kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 170mg | Potassium: 22mg | Sugar: 23g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.5mg

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