Puffy Fruit Pancakes: An Easy Breakfast Idea

Breakfast at our house has fallen into a predictable, boring rut!  At least the weekday breakfast.  Our weekends usually have a much more leisurely pace, and we usually enjoy a bigger late breakfast every Saturday. 

But every weekday morning we have scrambled eggs, toast, and maybe a smoothie.  It’s been like this for several, several months now, and the eggs were starting to get just a little old for me!

So this week I just started rebelling against breakfast altogether.  Well, sort of.  I’ve been eating a handful of walnuts, dried cherries, and…wait for it…chocolate chips all week long as my breakfast. :)  Hey, at least I’m getting some healthy fat in me from the walnuts, right?

Well, this morning I decided I probably should stop the candy breakfast I’d been having all week and actually put some effort into making something.  So this is what we had. Puffy pancakes!


These puffy pancakes are just about as simple as it gets.  They are customizable, easy, and just plain delicious.  We loved them with blueberries, but you can try adding whatever your favorite fruit is or even a variety of different fruits.  (I say “we” as in “my son and I”.  My poor husband was at work while we were enjoying this yummy breakfast!)

And in case you’re wondering about how many this serves, I will not lie and tell you 4-6 people, because my son (18 months) and I finished this puppy off all by ourselves.  Now, I will say that my son eats more than the average 18 month old, and I probably wouldn’t have had to eat as much as I did either.

So a fair estimate of how many this pancake would normally serve?  I would say 2-4 people, depending on if one of those people are either of the men in my house.  Because I’m actually pretty sure that my husband could finish off one these all by himself. ;)


Puffy Pancakes


  • 1/2 cup whole wheat pastry flour (white soft wheat)
  • 1/2 cup milk
  • 2 eggs
  • 1 TBSP granulated sweetener (such as sucanat or coconut sugar)
  • pinch of salt
  • 2 TBSP butter
  • fruit as desired*


Preheat oven to 400 degrees F.  Melt the butter in a glass pie pan.  Combine the flour, milk, eggs, sweetener, and salt in a small mixing bowl.  Pour the batter into the pie pan with the melted butter.  Add fruit if desired.  Bake for 20 minutes or until golden brown and puffy.

These puffy pancakes can be eaten alone or served with your favorite pancake toppings.  We LOVE our blueberry pancakes topped with a drizzle of maple syrup and a little bit of plain yogurt.  Give it a try some time.  It’s delicious!

*I would recommend using fresh fruit or frozen fruit that has already been thawed out.


What about you?  Have you ever been in a breakfast rut?  What are some of your easy and yummy breakfast ideas?


This post has been shared with Simple Lives Thursday.

Photo Credit


Gingerbread Pancakes: A Festive, Holiday Breakfast

Gingerbread Pancakes copy

Looking for a fun, easy, and nutritious breakfast that your kids will go crazy over?  Join me at Purposeful Homemaking today where I’m sharing my recipe for Gingerbread Pancakes!  How fun!

Apple Pie Smoothie: A Probiotic Flu-Fighter

Five Flu-Fighting Foods

Today is our last installment of the Five Flu-Fighting Foods series.  We’ve covered Pumpkin, Breakfast, Green Tea, and Garlic as four natural ways to keep the sick bug away.  I’ve had so much fun coming up with yummy dishes for us to enjoy these amazing immune-boosting foods.  If you missed any of the previous posts, you can click on the following links to see my recipes, as well as all the great recipes from others!

Yogurt: A Flu-Fighting Food

Our last food that we are featuring as a flu-fighting food is yogurt. Yogurt is full of probiotics which are awesome at boosting immunity.  (Probiotics are also important for many aspects of your health, but we’ll talk more about that another time!)

We enjoy smoothies almost every morning made with either yogurt of kefir.  Kefir is a lesser known, probiotic dairy product that we just love!  It is very similar to yogurt, but is a bit more tart and a not quite as thick.  It actually has more probiotics than yogurt, but both yogurt and kefir will do a great job at filling your belly with good bacteria.

Make Your Own Yogurt!

The great thing about yogurt and kefir is that they are very easily made at home.  They are both so easy to make yourself, and by making them instead of buying them you will save a LOT of money.

My friend Stacy has a great tutorial here that shows you exactly how to make homemade yogurt.  This is the method that I always use.  I promise that it’s easy, and you don’t even need one of those fancy yogurt makers either!

To make kefir, you just add kefir grains to milk and let it culture at room temperature for 24-48 hours.  That’s it!  The kefir grains are reusable, so you only have to buy them once to make kefir over and over again.  As long as you take good care of them, they should last you a life time.

You can purchase kefir grains at lots of different places online, but I highly recommend the kefir grains from Cultures for Health.  They have wonderful customer service and wonderful products also.  I’ve purchased many items from them, and have always been pleased with their quality of products.

Apple Pie Smoothie (A great way to get in more probiotics!)

Today, I’m happy to share a delicious smoothie recipe with you.  We have a standard smoothie that we make almost every day that includes yogurt or kefir, blueberries, strawberries, banana, and sometimes oranges.  Occasionally, we like to mix it up and have a “specialty” smoothie for a special treat.  This Apple Pie Smoothie is one of our favorites!

Apple Pie Smoothie - Natural Immunity Booster


Apple Pie Smoothie


  • 1 cup plain yogurt OR kefir
  • 1/2 cup unsweetened applesauce OR 1 apple (peeled, cored, and sliced)
  • 1/2 cup ice
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1 TBSP maple syrup
  • 1/2 frozen banana


Combine all ingredients in a blender and blend until smooth.  Pour into 1 large glass or 2 small glasses.  Enjoy!


  • Your don’t have to use the maple syrup.  It will still be sweet without it, but the maple syrup gives it a nice flavor and makes it a special treat!


Featured Links from the Garlic Link-Up

Roasted Garlic Tomato Sauce

Roasted Garlic Tomato Sauce from Nutmeg Nanny

Homemade Salad Dressing

Moroccan Vinaigrette from Whole New Mom

Garlicky Roasted Chickpeas from Katherine Martinelli

Be sure to check out the great Probiotic Yogurt posts shared by the other lovely ladies hosting this series with me.  They have some great stuff that you don’t want to miss!

Now it’s your turn to link up your posts featuring yogurt (probiotics) below.  There are only two guidelines for participation:

1.  Your recipe must feature a yogurt (probiotics). Any entry submitted that is not featuring yogurt (probiotics) will be deleted.

2.  Please link your posts back to one of the hosting blogs. This way your readers can have access to all of the other great recipes and posts as well!

This post has been shared at Fight Back Friday, Simple Lives Thursday, Full Plate Thursday, and Real Food Wednesday.

Whole Wheat Pumpkin Pancakes: A Family Tradition

Whole Wheat Pumpkin Pancakes

I enjoy waking up each year on Thanksgiving morning to the thought of a delicious, leisurely breakfast that I get to enjoy with my family.  This is one of our family traditions.

I love family traditions.  They strengthen relationships.  They bring you closer together and let you connect to those you love. 

Join me today at Homemakers’ Challenge where I share about our family tradition and the sweet memories that it brings.  You don’t want to miss the pumpkin pancake recipe I share at the end either!

This post has been shared with Simple Lives Thursday, Thankfully Thrifty, Traditional Tuesday, Fat Tuesday, and Strictly Homemade.

Apple Chai Muesli (Part of this Immune Boosting Breakfast)

Five Flu-Fighting Foods

Forget the flu shot! This year, fight back with food instead! I’m excited to be joining the following 5 amazing bloggers in hosting a 5-week series that will arm you with recipes to stay healthy this season!

Come back each Wednesday as we reveal five different foods that are purported to support your immune system in the fight against the cold and flu viruses that run rampant this time of year.

What’s more, each post will be opened up to all our readers, who will be linking up their favorite recipes with these key flu-fighting ingredients, so you can get lots of ideas for creative ways to serve them to your family!

Today we are not featuring a specific food, but actually a specific meal – BREAKFAST!

We all know that breakfast is an important meal, perhaps even the most important meal of the day, but why is this?

Benefits of Eating a Nourishing Breakfast

  • It jump starts your metabolism helping you to maintain a healthy weight.
  • It will keep you satisfied so you don’t binge on junk food before lunch time rolls around.
  • It will help take away cravings for the junk food.
  • It will increase your energy.
  • It will increase your concentration and productivity.


  • We are featuring it as part of our Five Flu-Fighting Foods series, because studies have been done that show that those who eat breakfast are less likely to suffer from common colds and the flu!  –Source

So if breakfast is not a normal part of your daily routine, now would be a good time to get into the habit of eating a wholesome breakfast to start your day off right.

Apple Chai Muesli

An Easy, Delicious, and Nourishing Breakfast

I am going to share a recipe with you for the quickest breakfast that you will ever make – Muesli!  It’s even quicker than those convenient boxes of cold breakfast cereal (which are not good for you, by the way!).  Okay, maybe it’s not actually quicker, but it is just as fast.  Plus it tastes much, much better! 

You mix it up the night before, pull it out of the fridge in the morning, and serve – that’s it! It really couldn’t be any easier, and it is absolutely delicious. Feel free to adjust the recipe to taste and try out different spices and add-ins.  The possibilities are endless!  Today I will show you how to make a personal favorite of mine – Apple Chai Muesli.

Apple Chai Muesli

Yields: 2 servings


  • 3/4 cup old-fashioned rolled oats
  • 1/4 cup chopped almonds
  • 1 TBSP unsweetened coconut flakes
  • 2 TBSP raisins
  • 2 TBSP raw honey
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • Scant 1/8 tsp ground cardamom
  • two dashes ground nutmeg
  • small pinch of salt
  • 1/2 tsp vanilla extract
  • 1/2 cup plain whole milk yogurt
  • 1/2 cup whole milk
  • 1/2 apple, chopped for topping
  • Additional chopped almonds for topping


  1. Combine all ingredients except for apple and additional almonds (for the topping) in a medium sized glass bowl.  Cover and refrigerate overnight. 
  2. Spoon into two bowls.  Top with apple and additional almonds.  Enjoy!


Be sure to check out the great breakfast posts shared by the other lovely ladies hosting this series with me.  They have some great stuff that you don’t want to miss!



Featured Links from the Pumpkin Link-Up


Pumpkin Pie in a Glass (I tried this one out and it is very good!)



Pumpkin Wedges (A unique way to serve pumpkin!)



Pumpkin Chowder (This looks AMAZING, and I can’t wait to try it!)


Now it’s your turn to link up your delicious breakfast recipes below.  We each will be picking three different recipes next week to feature.  Be sure to join us next Wednesday to see the featured breakfast recipes and for a GREEN TEA link-up!

There are only two guidelines for participation:

1.  Your recipe must feature a breakfast recipe. Any entry submitted that is not breakfast will be deleted.

2.  Please link your posts back to one of the hosting blogs. This way your readers can have access to all of the other great pumpkin recipes as well!

This post has been shared at Pennywise Platter and Simple Lives Thursday.

Whole Wheat Sourdough Pancakes


Light, fluffy whole-wheat sourdough pancakes. It doesn’t get much better than this!  We love having special pancake breakfasts on the weekend, and these are the pancakes that we usually serve. 

This is another great way to use up your “throw-away” sourdough starter.  Note that this recipe calls for 2 cups of starter, so the night before you want to make pancakes, make sure you build up your sourdough with a larger feeding.

Whole Wheat Sourdough Pancakes

adapted from the recipe in Alaska Sourdough

Yield: 10 – 5” pancakes


  • 2 TBSP sucanat
  • 1 egg
  • 4 TBSP butter (or coconut oil)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tbsp water


  1. Preheat a griddle over medium heat until hot.
  2. Combine sourdough starter, sucanat, egg, butter and salt.  Mix well.
  3. In a small bowl, dissolve baking soda in the 1 TBSP water.
  4. Gently fold the baking soda water into the sourdough mixture.  This will create a chemical reaction – the batter will rise and start to look pillowy.
  5. Immediately drop by 1/4 cup portions onto hot griddle.  Cook on each side until golden brown.
  6. Enjoy!


  • We like to add blueberries (and sometimes chocolate chips!) to our pancakes.  Rather than mixing them into the batter, we simply sprinkle the pancake batter with our choice of goodies right after we put them on the griddle.
  • These pancakes are the best when they are made immediately after you add the baking soda to the batter.  If the batter is left to sit, it will deflate and you will have very flat pancakes, instead of light, fluffy, melt-in-your mouth pancakes!
  • Topping ideas:
    • Maple Icing:  1 part pure maple syrup to 1 part plain yogurt, kefir, or sour cream
    • Plain yogurt, unsweetened applesauce, and cinnamon – yum! this is one of my favorites!
    • Berry Syrup: Heat berries of choice (fresh or frozen) with a small amount of maple syrup in a small saucepan – delicious!

This post has been shared with Monday Mania.