I know that all of you love Fluffy Pancakes, but Fluffy Cream Cheese Pancakes are even better.

My family went bananas over these. Yes, even I tried them because of YOLO! Well, the verdict is that I absolutely loved them. Then again, there is no pancake that I have not liked.

On the other thought, I made these “Keto” pancakes with almond flour, and it was not a pancake. In my humble opinion, it was cornbread hot cake? Perhaps… question mark, question mark.

Haha, it was really questionable in form of pancake. By the way, I do love cornbread, but with almond flour, it was just weird.

Anyhow, the good news is that these are not even close to cornbread. These are delicious, fluffy and super easy. I will have one more recipe for pancakes soon… meantime, please do enjoy these.

Click here for some tasty breakfast ideas.

I will not drag this post because to be quite honest I have been under major writer block. I have so many recipes to share and nothing valuable or informative is coming out of me.

Definitely not the time to have a writer block because grilling season is coming and have amazing recipes for that.

Ahh! Hopefully, it will all come back to me. I just need to get inspired, ’cause my inspiration at the moment is down the toilet. So I apologize for a rather plain and boring post. At least this recipe is bomb.

Check my Amazon Store. As an Amazon Affiliate, I add items or products that I like and recommend.

Yield: Serves 6

Fluffy Cream Cheese Pancakes

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Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 cups All-purpose flour
• 2 tablespoons Sugar or any other sweetener I used Swerve
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 Pinch Kosher Salt
• 2 large Eggs separated yolks, and egg whites
• 1 teaspoon Apple Cider Vinegar
• 1 1/4 cup buttermilk
• 6 ounces cream cheese room temperature
• 2 tablespoons Unsalted butter melted
• 1 teaspoon Vanilla Extract
• Ghee or unsalted butter for the skillet

Instructions

1. Whisk together dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.
2. In a separate bowl, whisk together wet ingredients: egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter and vanilla extract. Combine everything together by adding the dry ingredients to the wet ingredients and stir to combine. I like use electric mixer to make these as smooth as possible
3. Now, In another bowl, using electric mixer mix the egg whites with a splash of apple cider vinegar until soft peaks form, then gently fold into the pancake batter. This will make pancakes fluffy.
4. Heat a cast-iron pan or a skillet over medium heat then brush with melted butter or ghee.
5. Drop the batter into the pan by 1/3-1/4 cup, leaving space between each pancake. It's good to have measuring cup close and use it as a ladle.
6. Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes do not get too dark about 2 to 3 minutes.
7. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet or a platter. You can keep warm in the oven until ready to serve.
8. Serve with whatever you desire; fresh fruit, whipped cream, maple syrup or honey, jam, etc.

Notes

For the low carb you may use Almond flour. I must add that they do not taste like traditional pancakes, more like cornbread. However it is a great way to satisfy the cravings.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Is there anything more comforting than a warm, sweet bread pudding for breakfast? This Breakfast Brioche Bread Pudding is rich, soft, slightly crisp on top, and perfectly sweet—ideal for cozy mornings, weekend brunch, or holiday gatherings.

I like to think of bread pudding as a sweet breakfast casserole, and honestly? Whoever came up with it was a genius. It’s one of those timeless dishes that feels indulgent but is deceptively easy to prepare.

My family absolutely devours it every time I make it. One time, the entire pan vanished in under 10 minutes. No leftovers in sight!

Why You’ll Love This Recipe:

• Easy to make ahead – Assemble the night before and simply bake in the morning.

• Perfect for a crowd – Great for holidays, brunches, or breakfast potlucks.

• Customizable – Switch up the add-ins to match the season or your cravings.

Tips for the BEST Bread Pudding:

1. Use day-old brioche
   Slightly stale bread absorbs the custard mixture better, creating that rich, pudding-like texture. If your bread is fresh, cube it and toast it lightly in the oven for 8–10 minutes.

2. Let it soak
   For best results, let the bread soak in the custard for at least 30 minutes—longer if possible. Overnight soaking in the fridge enhances the flavor and texture.

3. Flavor it your way
   Try adding:

   • Raisins + apples for a classic cozy combo

   • Chocolate chips + orange zest for a holiday vibe

   • Coconut + sliced almonds for an Almond Joy twist (my fave!)

4. Serve it right
   Drizzle with warm maple syrup, caramel sauce, condense milk or a dusting of powdered sugar just before serving. Fresh berries or whipped cream also take it to the next level!

When to Make It:

I usually make this recipe during the colder months—Thanksgiving weekend, Christmas morning, or even on birthdays.

It also makes the perfect Black Friday brunch after a long night of holiday shopping!

More Brunch Inspiration:

Love breakfast casseroles? You might also enjoy:

• Breakfast Casserole

• French Toast Casserole

• GF Chocolate Waffles

• Fluffy Blueberry Pancakes

Whether you’re making this for a holiday breakfast or just craving a sweet start to your day, I hope this Breakfast Brioche Bread Pudding brings you as much joy as it brings us. 🧡

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

I love this baking set so I will share what I used for this recipe:

• STAUB Ceramics Rectangular Baking Dish Set, 2 pc, White

Yield: Serves 6

Breakfast Brioche Bread Pudding

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Indulgent, sweet, and easy! This make-ahead brioche bread pudding is perfect for brunch, holidays, or cozy mornings. Customizable and family-approved.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 20 minutes

Total Time 1 hour 15 minutes

Ingredients

• 4 cups stale brioche bread, cut into 2-inch cubes (about 250g), I used chocolate chip brioche
• 3 large eggs, beaten
• ¼ cup whipped cream (60ml)
• 1¼ cups whole milk (300ml)
• ¼ cup granulated sugar (50g)
• 3 tablespoons unsalted butter (42g) – reserve 1 tbsp for greasing the pan
• 1 teaspoon ground cinnamon (2g)
• ¼ teaspoon salt (1.5g)
• 1 tablespoon vanilla extract (15ml)
• ¼ cup chocolate chips (about 45g) – semisweet or dark

Topping:

• 1 tablespoon sweetened condensed milk (for serving)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk the eggs, then add in the milk, whipped cream, sugar, cinnamon, vanilla, and salt. Whisk until smooth and well combined.
3. Grease a 5" x 7.5" (13 x 19 cm) baking dish with 1 tablespoon of butter. Add the cubed brioche, spreading it evenly.
4. Pour the custard mixture over the bread. Press down gently to soak any dry pieces on top. Let the mixture sit for 20–30 minutes so the bread absorbs all the flavor.
5. Dot with cubed butter and sprinkle chocolate chips over the top, pressing some gently into the bread.
6. Bake for 40–45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
7. Let it cool for a few minutes. I personally love it when it’s still a bit jiggly—it’s just my preference!

• Serve warm or cold, with your favorite topping: A drizzle of sweetened condensed milk
  Maple syrup
  A dusting of powdered sugar
  Or a big spoonful of whipped cream

Notes

• Use day-old bread for best results. Slightly stale brioche holds up better and absorbs the custard without getting mushy. If your bread is fresh, cube it and toast in the oven at 300°F (150°C) for 8–10 minutes.
• Let it soak. Allowing the custard to soak into the bread for at least 20–30 minutes (or overnight in the fridge) gives you a creamier, more flavorful pudding.
• Customize it! Try swapping chocolate chips with chopped nuts, berries, or even caramel bits. Add a touch of orange zest or espresso powder to level up the flavor.
• Sweetness check. Chocolate chip brioche is naturally sweet, so you can reduce the sugar slightly if you prefer less sweetness.
• Freezer-friendly: You can bake it, cool completely, then freeze in slices. Reheat in the oven or microwave when ready to enjoy.
• Make it dairy-free: Use full-fat canned coconut milk or your favorite plant-based milk + coconut cream in place of milk and whipped cream, and dairy-free butter for greasing.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 319Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 149mgSodium: 271mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Nevertheless, since we have leftovers and this bread is delicious the next day, I honestly loved every single crumb of it with my morning coffee or afternoon tea.

In addition, I like preparing banana bread in square cake pans since it bakes precisely and comes out much less dense.

Having said that, I always use less batter when baking in my loaf pan because I believe my middle is somewhat more baked (laughing my butt off haha).

Seriously though, have you ever prepared banana bread that looked fantastic but was actually raw when you cut into it?

I can’t even begin to tell you how many times that has happened to me, which is why I have entirely switched to using square baking pans.

Please remember to tag me on social media if you decide to make these delicious and relatively simple oatmeal banana nut bread.

Use the hashtag #sandraseasycooking together with the tag @sandraseasycooking to find me most of the time on Instagram. You can DM me a photo if you want to keep it private. 

YOU MIGHT LIKE THIS:

Banana Chocolate Chip Bread

Nutella-Banana Marbled Bread

Gluten-Free Banana Cocoa Muffins

Zucchini Banana Bread

NOTE:

SANDRA’S EASY COOKING is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. 

Yield: 9 SERVINGS

Oatmeal Banana Nut Bread

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One of those mornings when I woke up I wanted delicious, dense, nutty, banana bread. I tried making it “healthier”, and I hope you all like it.

Prep Time 10 minutes

Cook Time 1 hour

Additional Cooling Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 1/2 cups All-purpose Flour
• 1 cup Old Fashioned Oats Rolled Oats
• 1/4 teaspoon Salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking Soda
• 1/2 teaspoon cinnamon powder
• 2 Large Eggs
• 1/4 cup oil
• 1/2-3/4 cup Brown Sugar preferably dark
• 1/2 cup Honey 3/4 cup Maple Syrup could be used
• 3-4 ripe Bananas
• 1 cup Chopped Walnuts

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour Non-Stick Square Cake Pan 9x9 or use parchment paper like I did.

2. Combine together the flour, oats, sugar, salt, baking powder, soda and cinnamon powder in a large bowl.

3. In a separate bowl, mix together until somewhat smooth in texture: bananas (that you previously just smashed with a fork), Eggs, Honey and Canola Oil. I used an electric mixer.

4. Now to the wet mixture add dry mixture, combine it together then add chopped walnuts (or any nuts that you prefer), and fold the nuts in the batter.

5. Bake for 60 minutes in the preheated oven, until a toothpick inserted in the middle of the bread (or into the crown of the bread, if you are making a loaf)., and it comes out clean. Let the bread cool in the pan for at least 5 minutes, then turn out onto a cooling rack.

6. Allow it to cool completely, or at least for an hour before serving.

Notes

This bread is even better the next day, just heat it for 30 seconds in the microwave and you will be amazed. You can also make this as muffins or a loaf pan, although I like it in this type of baking pan because it bakes much better. If you like your banana bread sweeter use 3/4 cup of brown sugar.

I liked mine just the way it is, but we all have different tastes. If the honey is too sugary you can place a jar in a warm water for a couple of minutes until the honey becomes soft and smooth in texture.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving:Calories: 556Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 41mgSodium: 212mgCarbohydrates: 98gFiber: 4gSugar: 63gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest