It’s summertime here in the PNW, and fruit is bursting from fruit stands, roadside pick-your-owns, farmers markets, and local farm pickups! This is the time of year when I’m in my jam-making era. I love to make batches of raspberry, blueberry, cherry, rhubarb, and strawberry jams and freeze them, often called freezer jam. Since I don’t can my jams and have a huge deep freezer, I just keep them in a basket, ready to go whenever I need a new jar.
Making your own jam is so easy and delicious you’ll wonder what took you so long to start! This recipe is pectin-free, super simple, and has no high-fructose corn syrup. It uses less sugar than store-bought jam and is the perfect way to save the flavor of in-season fruit year-round!
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own! So let’s dive into how to make fruit jam in your very own kitchen.
My Favorite Fruits to Make Jam
I use different fruits depending on what I have on hand, sometimes I even mix a few together in one batch. The other day, I made a huckleberry-cherry jam with lime juice and served it over chia pudding, and it was delightful!
For that recipe, I used frozen huckleberries from last season and fresh cherries from my local farm pickup. It was so much better than store-bought jam.
Blueberries
Raspberries
Blackberries
Cherries
Apricots
Huckleberries
Strawberries
Figs
Peaches
Rhubarb — honestly, this is how I work rhubarb into most of my recipes! I love it in dressings, breads, ice cream, parfaits, and especially with strawberries.
P.S. Cranberry sauce is basically a freezer jam! It’s so good on brie, grilled cheese sandwiches, and of course roasted turkey. When I make cranberry sauce, I like to add orange juice and at least ¼ cup of sugar per 1½ cups of cranberries.
P.P.S. You can absolutely use frozen fruit to make jam! Check out my Strawberry Jam recipe with frozen strawberries.
The Citrus Fruits in My Jams
Lemons or Limes: Depending on the jam and the flavors I’m going for, I’ll use lemon juice, lime juice, or sometimes both! Lime pairs really nicely with cherries, raspberries, and strawberries. I love lemon with blueberries, rhubarb, oh, and strawberries too, lol.
Other Additions To Homemade Jam
Cinnamon: warm, cozy flavor
Lemon or lime zest: brightens up the jam
Sugar: adjust to taste
Salt: just a pinch to balance sweetness
Vanilla extract: adds depth and a bakery-like flavor
Honey or maple syrup: great natural sweeteners
Fresh herbs: think basil, thyme, or mint for a fun twist
Tools For This Recipe
These are just suggested tools. I’ve made a small batch of cherry jam with nothing more than a pot, a jar, and a rubber spatula.
Clean jars with lids: I like mason jars with screw bands and label the top with the name of the jam and the date it went into the freezer
Wooden spoon or silicone spatula: for stirring and scraping the pot
Potato masher (optional): handy for breaking down chunkier fruit
Pot: a medium or large saucepan works great
Ladle (optional): makes it easier to transfer hot jam into jars
Clean towel: perfect for wiping jar rims and keeping things tidy
Ingredients in your Homemade fruit jam
1.5 cups of fruit (i.e. strawberries, cherries, figs)
1-2 tbsp citrus (lemon, lime, or even orange)
1-2 tbsp sugar (honey, white sugar, coconut sugar, agave)
1-2 tbsp water (if needed) – depending on the fruit I may omit (i.e. strawberries)
These measurements are meant to be playful and flexible. Jam-making shouldn’t feel stressful or exact, so have fun and experiment with what tastes good to you!
Step-By-Step Instructions To Making Homemade Jam
Making jam at home is easier than you think, and you don’t need any fancy equipment. Here’s a simple method you can use with almost any fruit you have on hand, berries, cherries, peaches, or a mix!
Prep the Fruit
Wash your fruit, remove any pits or stems, and chop if needed.
Combine Ingredients
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Cook the Jam
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.
Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
Check for Doneness
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!
When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Cool and Store
Let the jam cool slightly before transferring to clean jars.
Store in the fridge or freeze for later, no canning required!
Storage Suggestions
Here’s how to keep your jam fresh and tasty:
Freezer Jam: Leave ½–1 inch of space at the top of 8–16 oz jars to allow for expansion. I love popping jam in the freezer even if I’ll use it within a couple of weeks. It keeps beautifully for up to 6 months if you want to be on the safe side.
Refrigerator Jam: Store in a clean jar and enjoy within 2–3 weeks.
Jam Pairings
Homemade jam is way more versatile than toast. Here are some of my favorite ways to use it:
The best PBJ of your life
The best grilled cheese of your life
Swirled into yogurt or cottage cheese
Stirred into oatmeal
A delicious spread for cheese and cheese boards
Over ice cream
Whisked into dressings
Tips For How To Make Fruit Jam
Make sure the fruit tastes good! If the fruit isn’t tasty to begin with, no amount of sugar or cooking will fix it, start with the best-tasting fruit you can find.
Go picking! It’s so cost-efficient and fun. Head to a u-pick farm with family or friends, and you’ll usually pay way less per pound than grocery store prices. Plus, it’s a great summer activity.
Buy in bulk to save money. Grab those big crates of berries or stone fruit at the farmers market or store; you’ll get a better deal and have plenty for jam-making.
Shop local and in season whenever you can. Supporting local farmers keeps your community strong and usually means fresher, better-quality fruit. When fruit is at its peak, buy extra and freeze it so you can enjoy that fresh summer flavor long after the season ends.
Adjust the sugar to your taste. Sometimes I’ll use just a touch of honey, and other times I’ll go sweeter, especially with tart fruits like rhubarb, cranberries, or some blueberries. Jam is super flexible, so add as much or as little sweetness as fits your taste.
Wash your fruit, remove any pits or stems, and chop if needed.
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Let the jam cool slightly before transferring to clean jars.Store in the fridge or freeze for later, no canning required!
Notes
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own!
5-Minute Peanut Butter Maple Syrup Dip for Fruit and Pancakes
This recipe is for the peanut butter lover! I love this quick, homemade syrup when I want a sweet and nutty drizzle for fresh sliced apples or freshly flipped banana pancakes. It’s naturally sweetened, comes together in minutes, and takes your Sunday morning breakfast game to the next level, especially when you’re cooking for friends or loved ones.
But it’s not just for pancakes. I love using this dip in other ways too. One of my favorite ways is to swirl of this sauce over strawberries and Greek yogurt. It’s warm, cozy, and just the right amount of indulgent.
Why You’ll Love This Homemade Peanut Butter Syrup
I love how fast this peanut butter syrup comes together. It only takes about five minutes with a quick stir on the stovetop.
I use maple syrup to keep it naturally sweet without any refined sugar. It’s super versatile too. I drizzle it over pancakes, waffles, oatmeal, or fresh fruit, depending on what I have around.
It’s one of those simple recipes that both kids and adults really enjoy. It’s sweet enough for a midday snack but also perfect for a weekend brunch spread.
What You’ll Need
You only need 5 simple ingredients! My favorite type or recipe.
Creamy peanut butter: Creamy for a smoothie sauce, use chunky peanut butter if you love a little crunch. Use homemade or store-bought!
Pure maple syrup: For a deeper flavor, you can swap in brown sugar.
Vanilla extract: Adds warmth and rounds out the flavor.
Ground cinnamon: Optional, but adds a cozy touch.
Milk: A splash helps adjust the consistency if it gets too thick (any kind works: dairy or non-dairy).
How to Make It
This recipe comes together in 3 easy steps.
Combine Ingredients In a small saucepan over low heat, stir together the peanut butter, a little vanilla extract, cinnamon, and maple syrup.
Warm and Serve Gently heat the mixture, stirring continuously, until it’s fully combined and smooth. Add a splash of milk if needed to reach your desired consistency. Tip: Stir continuously to prevent sticking or burning.
Serve Warm Enjoy immediately with your favorite dippers or store for later. Tip: If storing, reheat gently and add a splash of milk to thin it back out.
Variations of This Peanut Butter Syrup Recipe
This recipe can be adapted to meet your ingredients and preferences!
Want some spice!? A dash of cayenne or ginger adds a spicy kick.
For chocolate lovers, stir in 1 tsp cocoa powder to make a chocolate peanut butter sauce, additionally you could use a nut butter that is already flavored with chocolate like JEM Organics Chocolate Hazelnut
Serving Suggestions
Don’t stop at pancakes and apples, this sauce goes with so much more:
Breakfast and Snacks
Sliced pears or strawberries. A Classic
As a pretzel dip. Especially with a chocolate variation!
The perfect topping over waffles or French toast. Chocolate chips optional!
Drizzled on oatmeal or yogurt parfaits. Maybe my favorite way to use this syrup.
For a fun coffee recipe, try this swirled into latte for a Peanut Butter Cookie Latte. Add chocolate sauce for a chocolate peanut butter latte.
Desserts
Paired with dark chocolate squares
A fantastic topping for brownies, bread pudding, or ice cream sundaes. OMG BROWNIE SUNDAES.
How to Store This Peanut Butter Syrup Recipe
This peanut butter maple dip keeps well if you have leftovers, or if you want to make it ahead of time for easy breakfasts and snacks.
Fridge: Store in an airtight container or small jar in the refrigerator for up to 5 days.
Reheat: Gently warm it on the stovetop or in the microwave in 10–15 second intervals, stirring in between.
Tip: The dip thickens as it cools, so add a splash of milk when reheating to loosen it up if needed. (I mentioned this one earlier but it really works!)
It’s no surprise that a quiche recipe made it into one of the first 100 posts on this blog, quiche is one of my go-to brunch staples. I’ve made so many versions over the years, but this Mushroom Quiche is one I keep coming back to.
Here’s why I love it:
It’s easier than it looks: Using a store-bought pie crust makes this recipe way more approachable. You still get that golden, flaky pastry vibe without the hassle of making dough from scratch.
It feels fancy (but it’s not): This quiche may look impressive, especially with beautiful sautéed mushrooms and greens , but it’s actually made in just four simple steps. It’s a great make-ahead option for hosting or a cozy weekend brunch at home or a quick breakfast during the week!
It’s nourishing and satisfying: With protein-rich eggs, fiber-packed veggies, and a dose of healthy fats, this quiche isn’t just tasty, it’s also a well-balanced meal that’ll keep you full for hours.
Quiche is one of those dishes that works for just about any occasion. You can prep it ahead of time and dress it up with seasonal produce. This no-fuss version with oyster mushrooms and kale is a great place to start if you’re new to making quiche.
Tools You’ll Need
You don’t need much to make this quiche, and no rolling pin required (yay for store-bought crust!). Here’s what I recommend having on hand:
9-inch pie plate: Glass, ceramic, or metal all work, just be sure it’s deep enough to hold the filling.
Frying pan or skillet: For sautéing the veggies and mushrooms.
Cutting board and knife: To prep your vegetables and herbs.
Mixing bowl: For whisking the eggs.
Whisk or fork: Either works for beating the eggs until smooth.
Wooden spoon or spatula: For stirring your sautéed veggies.
Measuring cups and spoons: To portion ingredients
Aluminum foil or pie crust shield (optional): Helpful during the broil step to keep the crust from burning.
Ingredients for This Oyster Mushroom Quiche
This quiche is earthy, flavorful, and packed with texture. Here’s what you’ll need:
Oyster Mushrooms: I love mushrooms with eggs, especially when paired with thyme.
For this recipe, I used Pink Oyster Mushrooms, which grow in beautiful clusters on trees (hence the name!).
Kale: I used kale here, but you can easily swap it for another leafy green like spinach or arugula. Broccoli or another seasonal veggie would also be great!
Onion: Half a yellow onion adds a strong, savory flavor throughout the quiche. If you prefer something milder, try leeks, shallots, or scallions instead.
Garlic: Add more minced fresh garlic for more flavor.
Thyme: Fresh or dried, thyme adds a cozy, herbaceous note that ties the flavors together beautifully.
Eggs: The base of every great quiche, 8 large eggs will do the trick.
Avocado or olive oil: Use either to sauté the veggies.
Optional Heat: I love a little spice with my eggs. For this version, I used fresh jalapeño, but feel free to use red pepper flakes, your favorite hot sauce, or another hot pepper.
Optional Add-Ins & Swaps
This quiche is easy to customize. Here are a few of my favorite extras and substitutions:
Red Onion: Use instead of yellow for a sweeter bite.
Cheese Swaps: Try feta, parmesan, or a mix.
Mushroom type: Use wild mushrooms such as Morels or chanterelles or something from your local grocery store like cremini mushrooms or even white button mushrooms. You can mix and match mushroom types!
Leafy Greens: Swap kale for spinach, chard, or arugula.
Spice It Up: Add jalapeños, red pepper flakes, or hot sauce.
Make it your own!
How to Make a Mushroom Quiche Recipe
Making quiche is easier than you think. Here’s my cozy, no-fuss method that works every time.
1. Start with the Base
You can use homemade pastry dough or keep it easy with a store-bought pie crust, I usually go with store-bought to save time.
Gently roll the dough out into a 9-inch pie pan.
Prick the bottom with a fork about 10–15 times to help release steam and prevent bubbles.
If you have them, place pie weights (or dried beans/rice) over a piece of parchment to keep the crust from puffing up.
Pop it into a preheated oven at 350°F and pre-bake for 15 minutes. This helps prevent a soggy crust later on.
While that’s baking, get started on your veggie filling.
2. Mix the Filling
In a very large skillet, sauté mushrooms and chopped vegetables in a little bit of oil over medium heat. Season with salt, pepper, and herbs, either now or mixed into the eggs. I like using local, in-season veggies from my farmers market.
In a large mixing bowl, whisk 8 large eggs until smooth.
You can either stir the mushroom mixture into the eggs or layer the cooked mushrooms into the crust first, both ways work!
3. Bake Until Set
Pour the egg mixture into the crust over the veggies (if they aren’t already mixed).
Bake at 350°F for 45 minutes, or until the center is set and no longer jiggly.
4. Top and Finish
Sprinkle 4 oz of shredded cheese over the top of the baked quiche.
Switch your oven to broil and return the quiche to the oven for 5–10 minutes, watching closely as the cheese melts and turns golden brown.
I recommend using a pie crust shield or wrapping the edges in foil to keep them from burning.
Let the quiche rest for about 10 minutes before slicing and serving.
Pro Tip for making ahead: You can prep your quiche a day or two in advance. Let it cool completely (about 1 hour at room temp), then cover and refrigerate. When you’re ready to eat, cut into slices and reheat in the microwave for 60–120 seconds.
Other Quiche Variations For The Seasons
I make this quiche all the time, but it’s rarely the same twice. I love switching things up based on what’s in season or what I have in the fridge. The veggies, cheese, herbs, and even the mushrooms get rotated out depending on the time of year.
Many of my quiches feature produce from my garden or veggies grown locally here in the Columbia River Gorge. One of my year-round staples is kale, it’s always easy to find or harvest.
Seasonal Quiche Combos to Try
One of the best things about quiche? You can make it year-round with whatever’s in season. Here are a few of my favorite seasonal veggie + cheese pairings:
Spring: Tender herbs, green onions, and wild morel mushrooms with tangy feta cheese.
Summer: Juicy tomatoes, garlic, and caramelized onion with nutty parmesan cheese.
Fall: Roasted butternut squash, sage, and creamy goat cheese.
Winter: Carrots, parsnips, and thyme with melty gruyère.
Feel free to play with these pairings, quiche is one of the most forgiving, customizable dishes out there. Use what’s fresh, what you love, or what needs using up.
Check Out More Brunchy Recipes From The Addy Bean!
4ozshredded sharp cheddar cheeseor other cheddar varietal
optional: chopped jalapeño or red pepper flakes
Instructions
1) The Crust
Preheat the oven to 350 degrees F.
Lay your pie crust over your pie dish, poke with a fork 10-15times all over. Bake crust for 15min.
2) The Quiche Filling
While the crust is baking, start to prepare quiche filling. Sautee on medium to low heat, kale, mushrooms, onion, and thyme, in avocado oil. After 10min of sautéing add garlic, salt, and pepper. Continue to sauté on low for 5 min.
While the veggies sautee, whisk eggs in a bowl.
3) The Bake
Once the pie crust is finished baking and the vegetable filling is ready, add vegetables directly into pie crust. Then, pour eggs over vegetable filling.
Pop the uncooked quiche in the oven, at 350 degrees F, for 45min.
4) The Cheese
Once the quiche has finished baking, sprinkle shredded cheese over the top. Turn the oven on broil and pop quiche in the oven. Option to place a protective foil rim or pie crust sheild over edges to prevent crust from burning. Continue to monitor cheese, the cheese will be melted after about 5min. For a browner cheese crust keep an eye on the cheese and continue to cook for up to 5min. This process should take 5-10min.
Cool for 10min before serving.
Notes
The serving size is a 4th of the quiche. I set it for this size if you are planning on eating this quiche alone for breakfast. Serve it in an 8th portion, like in the pictures, if you are serving this with a side of fruit, potatoes, or other breakfast noms!
Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!
Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.
I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.
Why I Love This Asparagus Pesto
There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.
Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge
Perfect for leftover cooked asparagus that needs a flavorful second life
A unique twist on traditional pesto without any herbs or basil
Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds
Celebrates seasonal produce and brings fresh spring flavor to any dish
Seasonal Spotlight: Asparagus
Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:
Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.
Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.
Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.
Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.
Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.
Ingredients For This Pesto
Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.
Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.
Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.
Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.
Almond tip:Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.
Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.
Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.
Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.
How To Make Asparagus Pesto Recipe
Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:
Blanch the Asparagus:
Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.
Bring a large pot of salted water to a boil.
Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.
Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.
Optional: Toast the Nuts
While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.
Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.
Blend the Pesto:
Drain the cooled asparagus and place it in a food processor.
Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.
Pulse the mixture a few times to combine.
With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.
Adjust Seasoning:
Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.
Add ins and Substitutions
Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:
Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.
Lemon zest: Adds extra brightness and citrusy flavor.
Fresh basil: Optional, but great if you want a more classic pesto profile.
Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.
Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.
Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.
Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.
Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.
Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.
Serving Suggestions
This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:
Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!
Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.
Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.
Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.
Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!
Storage Suggestions
Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.
Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.
Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.
Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.
Dietitian Approved Recipe
As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.
Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.
So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.
This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.
Blend the pesto:
Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.
Add olive oil:
With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.
Adjust texture:
Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.
Season and serve:
Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.
Notes
This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.
Yield
This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use. That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.
Sweet Cream Mini Pancakes with Maple Peanut Butter Syrup
These mini pancakes are the perfect bite-sized treat for cozy mornings at home. Whether you’re gathering with loved ones for a weekend brunch or just treating yourself to a special breakfast, these fluffy sweet cream pancakes bring comfort, joy, and a touch of indulgence to the table.
Why You Should Make This Recipe
If you love homemade pancakes, this recipe is a must-try. These sweet cream pancakes are light, fluffy, and easy to make! I love this recipe because it is:
An Easy Breakfast: Quick to whip up with simple pantry ingredients.
The Perfect Size: Mini pancakes make breakfast much fun for the whole family.
Makes Leftover Pancakes: Store extras for busy mornings when you need a fast meal.
Homemade Pancakes are Better!: Better than any store-bought mix, with a light and fluffy texture.
It’s a Versatile Option: Make them mini, regular, or fun shapes to fit your craving.
Tools You May Need
Having the right tools makes this recipe even easier to prepare:
Mixing Bowls: One small, one large
Whisk: For mixing the batter smoothly
Measuring Cups & Spoons: For accurate ingredient measurements
Griddle or Skillet: To cook the pancakes evenly
Spatula: For flipping pancakes without breaking them
Ingredients for Mini Sweet Cream Pancakes
Dry Ingredients:
All-purpose flour: provides structure and a soft texture
Baking soda: helps the pancakes rise and brown evenly
Baking powder: adds additional lift for fluffier pancakes
Salt: enhances the overall flavor
Wet Ingredients:
Kefir: adds moisture, a slight tang, and beneficial probiotics
Heavy cream: creates a rich, tender crumb
Pure maple syrup: real maple syrup sweetens the batter and use it for topping
Eggs: bind the ingredients and add protein
Vanilla extract: adds warmth and depth of flavor
How To Make These Delicious Mini Pancakes
Keep in mind, if you would like to make full sized pancakes, this recipe works for those too!
Preheat Griddle: Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or non-stick cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and kosher salt.
Combine Wet Ingredients: In a medium bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.
Mix the Batter: Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it’s okay if there are a few lumps in the batter.
Cook the Pancakes: Pour 2 tbsp of the batter for each pancake onto the non-stick skillet (I used a ¼ cup measuring cup and filled it about half way. Cook until bubbles form on the surface, this only takes 2 to 3 minutes. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve: Serve these fluffy pancakes with maple syrup, whipped cream, melted butter, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
Storage and Reheating Tips
Leftover pancakes? No problem! These mini pancakes store well for quick and easy delicious breakfast for another day.
Refrigerate: Store in an airtight container in the fridge for 2-3 days.
Freeze: Let pancakes cool completely, then layer them between parchment paper in a freezer-safe bag. Store for up to 3 months.
Reheat:
Microwave: Heat in 10-15 second intervals until warm.
Toaster Oven: Toast at 325°F for 5 minutes for a crispy texture.
Skillet: Warm on low heat for a couple of minutes per side.
Storage Tip: Freeze pancakes in individual portions for easy grab-and-go breakfasts!
Ingredient Substitutions & Variations
This recipe is super flexible, swap ingredients based on what you have on hand!
Dairy-Free: Replace kefir with dairy-free yogurt and heavy cream with coconut milk or almond milk.
Flour Options: Substitute with oat flour, whole wheat flour, or a 50/50 blend for added fiber and a heartier texture. You may need to adjust liquid slightly depending on the flour used.
Sweetener Swap: Use honey, coconut sugar, or agave instead of maple syrup in the batter.
Add Flavor: Enhance the batter with cinnamon, nutmeg, cardamom, or vanilla bean paste.
Boost Protein (My Favorite): Add a scoop of vanilla protein powder or 1–2 tablespoons of almond flour to increase protein and satiety. If you do, reduce the all-purpose flour slightly (start by removing 2–3 tablespoons) to maintain the right batter consistency.
Make These Small Pancakes a Balanced Meal
Pair these tiny pancakes with protein and fiber-rich sides for a well-rounded breakfast.
Protein Boost: Serve with Greek yogurt, cottage cheese, or chia pudding.
Healthy Fats: Top with my peanut butter syrup, almond butter, or a sprinkle of sunflower seeds.
Fiber-Rich Pairings: Add fresh fruit such as sliced apples, banana slices, or even a green smoothie on the side.
Savory Twist: Try these pancakes with fried eggs and crispy bacon for a sweet-and-savory combo.
Five Tips for the Perfect Pancakes
Properly Measure The Ingredients: Accurate measurements are crucial for successful pancake batter; use liquid cups for wet ingredients and measuring cups for dry to prevent over or under-measuring. These specialized cups ensure precision by accommodating the unique characteristics of each type of ingredient.
Avoid Overmixing: Don’t over-stir the batter; this can lead to tense, tough pancakes.
Proper Cooking Temperature: A Preheated pan is essential before cooking the pancakes. Too hot and the pancakes may brown too quickly and stay raw in the middle, however too low and they might become pale and lack the desired temperature. So, cook your pancakes on a medium to medium-high hot surface like a large skillet, electric griddle, or hot pan.
Wait For Bubbles: Wait for bubbles to appear on the surface of the pancake before flipping; this signals that the bottom is cooked and ready for flipping.
Serve Fresh Off The Griddle: Freshly cooked pancakes fresh off griddle offer enhanced flavor, lightness, and fluffiness. While cold pancakes may become dense with muted flavors.
Bonus Tip! Pour your batter into a clean squeeze bottle or piping bag for easy, mess-free pancakes. It’s perfect for making evenly sized minis and even more fun when you get creative with shapes. Try hearts, stars, snowmen and women, letters, or simple smiley faces with mini chocolate chips for a delightful twist or for special occasions! This is a great way to get kids involved or add a little extra joy to a weekend breakfast.
Like This Recipe? You Will Love These Other Breakfast Recipes!
Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, and kosher salt.
Combine Wet Ingredients
In another mixing bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.
Mix the Batter
Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it's okay if there are a few lumps in the batter.
Cook the Pancakes
Pour 2 tbsp of the batter for each pancake onto the griddle (I used a ¼ cup measuring cup and filled it ~½ way. Cook until bubbles form on the surface. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve
Serve with maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
Notes
Option to make normal sized pancakes. Use 1/4 cup batter when cooking. This recipe is a delicious waffle batter too!
I love a good copycat recipe, especially when it brings back childhood memories. McDonald’s pancakes were always a special treat for me. Whether it was a quick breakfast before school or a stop on a road trip. There was just something about those fluffy hotcakes, soaked in syrup, with that little pat of butter melting on top.
Now that I make most of my meals at home, I wanted to recreate those delicious pancakes but with everyday simple ingredients. And the best part? You can tweak this recipe to make it healthier while keeping that classic McDonald’s pancake taste.
Why You’ll Love This Recipe
Quick and easy—ready in under an hour
A crowd-pleaser for kids and adults alike
Can be made dairy-free or with whole wheat flour for extra fiber
Freezer-friendly for meal prep
Want mini pancakes? Use a tablespoon of batter for bite-sized pancakes, perfect for snacking or brunch!
Tools You May Need
Mixing Bowls – One small, one large
A whisk
Measuring cups and spoons
A Spatula
Ingredients for McDonald’s Pancakes (Copycat Recipe)
This recipe is pretty straightforward, but I’ve included a few options if you want to add more protein, fiber, or make it dairy-free.
2 cups all-purpose flour – For that classic pancake texture. Try a 50/50 mix with whole wheat flour for a little extra fiber.
¼ cup sugar – you can use white sugar but I prefer coconut sugar.
½ tsp kosher salt – Brings out the flavor.
2 cups milk – Any milk works! Try using plant-based milk such as oat, soy, or almond milk are great for a dairy-free option.
2 large eggs – Helps bind the batter. Swap for a flax egg (1 tbsp ground flax + 2.5 tbsp water) for an egg-free version.
¼ cup avocado oil – Can be swapped for olive oil or melted coconut oil for a different flavor.
How to Make McDonald’s Pancakes a Little Healthier
Love pancakes but want to make them a little more filling? Here are a few easy ways to add protein, fiber, and healthy fats without sacrificing flavor.
More Protein
Swap ¼ cup of flour for protein powder
Use Greek yogurt instead of some of the milk
Swap two whole eggs for three egg whites
More Fiber
Use whole wheat flour instead of white flour
Add 1 tbsp ground flax or chia seeds to the batter
Swap ¼ cup of flour for oat flour
Healthier Fats
Swap vegetable oil for avocado or melted coconut oil
Instead of butter on top, drizzle with almond butter or peanut butter
Want to keep your pancakes balanced? Pair them with eggs, Greek yogurt, freshly-cut fruit, or nuts to add protein and healthy fats that’ll keep you
Step-By-Step Instructions For Copycat McDonald’s Hotcakes
Step 1: Preheat the Griddle
Set a griddle or skillet to medium heat and grease it with butter, avocado oil, or cooking spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the eggs, milk, and oil.
Step 4: Combine the Pancake Batter
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be a little lumpy, be sure you don’t overmix!
Step 5: Cook the Pancakes
Pour ¼ to ⅓ cup of batter onto the hot griddle.
Cook until you see bubbles on the surface (about 2-3 minutes).
Flip and cook for another 1-2 minutes until golden brown.
Step 6: Serve
Top with butter, syrup, fruit, or nuts and enjoy!
Delicious Toppings For Homemade Pancakes
The best part of pancakes? The toppings. Here are some favorites:
My favorite! A drizzle of maple syrup
Fresh fruit like bananas, berries, or sliced apples
Chocolate chips
Whipped cream
Toasted nuts
Maple peanut butter sauce (peanut butter + maple syrup = magic)
How to Serve These Pancakes
If you’re looking for a balanced breakfast, try one of these easy combos:
Sliced apples + maple peanut butter sauce with turkey or plant-based sausage
Fresh berries + Greek yogurt + toasted walnuts
Scrambled eggs + vegan sausage patties + pancakes for a classic, protein-packed meal
I also love to make this recipe for a fun weeknight breakfast-for-dinner dish!
Storage Suggestions
Make a large batch or the next time you have leftover pancakes, freeze them! This makes for a quick and delicious breakfast for busy weekdays or your next lazy Sunday morning!
Just freeze in a freezer bag or airtight container. Once you are ready to reheat pop them in the microwave until thawed.
My Favorite Reheat Method: Stack with a Damp Paper Towel
Place 1-3 pancakes on a microwave-safe plate.
Cover with a damp paper towel to prevent them from drying out.
Microwave on 50-70% power for 30-45 seconds per pancake (or 1-2 minutes for a full stack).
Tips for the Best Fluffy Pancakes
Measure correctly – Use dry measuring cups for flour and liquid measuring cups for milk.
Don’t overmix – A few lumps are fine! Over-stirring makes pancakes dense.
Use the right heat – Medium to medium-high heat works best. Too hot and they burn, too low and they won’t brown.
Wait for bubbles – Flip only when bubbles start to form on the surface.
Serve fresh – Pancakes are best right off the griddle.
Like This Recipe? You Will Love These Other Breakfast Recipes!
If you like this McDonalds pancake recipe, you will love these other Breakfast recipes. I even included another breakfast copycat!
Pancakes are the best breakfast for a lazy Sunday morning. Add the iconic pat of butter and drizzle of maple syrup and you have an easy breakfast that feeds the entire family in less than an hour!
2cupsskim milkor other milk of choice (i.e. 2%, plant-based)
2largeeggs
¼cupvegetable oil
Instructions
Preheat Griddle
Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or non-stick cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and kosher salt.
Combine Wet Ingredients
In another mixing bowl, whisk together eggs, milk, and vegetable oil.
Mix the Batter
Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it's okay if there are a few lumps in the batter.
Cook the Pancakes
Pour 1/4 - ⅓ cup of the batter for each pancake onto the hot griddle (I used a ¼ cup measuring cup). Cook until bubbles form on the surface, this only takes 2 to 3 minutes. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve
Serve these pancakes with your favorite toppings such as maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
