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2022-05-13

Pancakes Without Baking Powder
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Light and fluffy pancakes and no baking powder needed! These pancakes have that classic flavor perfect for topping with maple syrup, fruit, or your favorite toppings.

More than once I’ve been in the mood to make homemade pancakes only to discover that I’m all out of baking powder.

And if you’ve seen any of my other recipes, you know I refuse to make a special trip to the grocery store for a single ingredient.

So when it comes to making pancakes, I had to find a way to get that light and fluffy texture without baking powder.

Since baking powder is a leavening agent, it provides the majority of that wonderful lift. So we have to get a little creative, but luckily this recipe isn’t difficult to make at all!

Make sure to bookmark or pin this recipe so you have the next time you want to make pancakes when you’re out of baking powder.

Related: Air fryer pancakes

How to Make Homemade Pancakes without Baking Powder

stack of homemade pancakes on wooden table

This recipe yields about eight pancakes, which is enough for my family of four. How many pancakes you get does depend on how big (or small) you make yours.

Prep time is about ten minutes and cook time is another fifteen minutes, give or take.

You’ll need two mixing bowls, a hand mixer, a spatula, and your preferred cooking surface. Sometimes I use a griddle, but I usually use a cast iron skillet. The choice is your.

When making pancakes from scratch, most recipes call for baking powder to produce a light and fluffy texture.

But just because you’re out of baking powder doesn’t mean you can’t make a tasty batch of fluffy pancakes. In fact, this recipe uses common ingredients that you probably already have on hand.

Related: Dairy free pancakes

Ingredients

homemade pancake ingredients spread out on a table

Since we are using common ingredients, you most likely won’t have to make any substitutions. But just in case you are out of something, you can find some common alternatives below our ingredients list.

But keep in mind that substitutions can alter your final flavor and texture.

Pancake Ingredients

  • All-Purpose Flour
  • Eggs
  • Granulated Sugar
  • Whole Milk
  • Butter
  • Vanilla Extract (optional)
  • Salt

Related: Milk alternatives in pancakes

Substitutions and Alternatives

closeup of stick of butter on butter holder

I’ve included some alternative options for the ingredients I’m asked about most frequently. So if you are out of anything, the following ingredients will work in a pinch.

All-Purpose Flour: All-purpose flour is the base for our pancakes. If you are all out you can use wheat flour, self rising flour, or a gluten free flour such as almond flour or cassava flour.

Whole Milk: Whole provides both fat and protein to our pancakes so low fat options will reduce the height of your pancakes. But a lower fat milk can be used as well as alternatives such as almond milk or soy milk.

Butter: Butter provides fat and flavor to our pancakes. If you need a replacement use olive oil, canola oil, or vegetable oil.

Related Recipe: Microwave pancakes

Instructions

view from above of pancakes in skillet and container of maple syrup

Once you have all your ingredients gathered it’s time to get cooking!

Step 1: Add you all-purpose flour, granulated sugar, and salt to your mixing bowl and stir until combined.

Step 2: Separate your eggs into two bowl (yolks in one and whites in the other).

Step 3: In a separate mixing bowl, add your yolks, milk, softened butter, and vanilla extract. Whisk by hand until well combined.

Step 4: While stirring, slowly add your dry mixture until well combined.

Step 5: In your now empty mixing bowl, add your egg whites and whip with your hand mixer until peaks are formed.

Step 6: Immediately fold your whipped egg whites into your mixture until fully incorporated.

Step 7: Bring your skillet to medium heat and use oil or butter to grease your pan.

Note: If using an electric griddle, heat to 375 degrees

Step 8: Once pan has come to temperature, ladle in desired amount of pancake batter.

Step 9: Flip pancake when the entire top of pancake has tiny bubbles formed.

Step 10: Once second side has cooked remove pancake from heat and repeat until all pancake batter is cooked.

Step 11: Top with your favorite pancake toppings and serve immediately.

batch of homemade pancakes made without baking powder in a cast iron pan
Light and fluffy homemade pancakes perfect for a sweet family breakfast.
  • 2 Cups All-Purpose Flour
  • 4 Large Eggs seperated
  • 1 Cup Whole Milk
  • 3 Tbs Granulated Sugar
  • ¼ tsp Salt
  • 5 Tbs Unsalted Butter softened
  • 1 tsp Pure Vanilla Extract optional
  • Add you all-purpose flour, granulated sugar, and salt to your mixing bowl and stir until combined
  • Separate your eggs into two bowl (yolks in one and whites in the other)
  • In a separate mixing bowl, add your yolks, milk, softened butter, and vanilla extract. Whisk by hand until well combined
  • While stirring, slowly add your dry mixture until well combined
  • In your now empty mixing bowl, add your egg whites and whip with your hand mixer until peaks are formed
  • Immediately fold your whipped egg whites into your mixture until fully incorporated
  • Bring your skillet to medium heat and use oil or butter to grease your pan
  • Note: If using an electric griddle, heat to 375 degrees
  • Once pan has come to temperature, ladle in desired amount of pancake batter
  • Flip pancake when the entire top of pancake has tiny bubbles formed
  • Once second side has cooked remove pancake from heat and repeat until all pancake batter is cooked
  • Top with your favorite pancake toppings and serve immediately

Recipe Notes

  • Make sure to start cooking your pancakes as soon as you finish folding in your whipped egg whites for the best results.
  • You can stir in any add ins such as chocolate chips or berries right before folding in your egg whites.
  • Serve your pancakes immediately after cooking.
Easy Gingerbread Cookies Without Molasses

25-03-2021 · Preheat oven to 350 degrees. Line baking sheets with parchment paper. Cube butter and add to mixing bowl with brown sugar and blend until creamy. Add spices, eggs, and salt and blend until well combined. While mixing, gradually add your flour and mix completely. Chill dough for about two hours.

25-03-2021
Easy Gingerbread Cookies Without Molasses
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Super easy no molasses gingerbread cookies! This recipe only take about 25 minutes and yields about two dozen tasty cookies.

I love my traditional gingerbread cookie recipe, but sometimes I still want to make a batch of gingerbread cookies even when I’m out of molasses. And this is the best tasting molasses free recipe I’ve ever had.

Another great benefit is you won’t have to chill your dough as long as a traditional version. So this is a great tasting recipe for those in a hurry or those without molasses on hand.

How To Make No Molasses Gingerbread

gingerbread cookies being cut into shapes

Use chilled butter and eggs to ensure a shorter time chilling your dough. You will only need to chill it for a couple hours.

And when it’s time to measure your dry goods, use the scoop and scrape method. If you haven’t done this before it’s super easy and helps you improve your dough quality.

Fluff up your flour and scoop out desired measurement. Don’t tamp or pack it down. Just take a butter knife and scrape off the flour that heaps above your measuring spoon. And that’s all there is to it. And you should always use this method when measuring dry baking ingredients.

And for this recipe we will make our glaze with instant Chai. It provides an awesome flavor punch that really makes these cookies pop.

Cookie Ingredients

  • 1 Tbs. Ground Ginger
  • 4 Cups All-Purpose Flour
  • 2 Large Eggs
  • 1/2 tsp. Sea Salt
  • 2 1/2 Cups Brown Sugar (Lightly Packed)
  • 1 Tbs. Ground Cinnamon
  • 1/2 tsp. Allspice
  • 1/2 tsp. Ground Clove

Glaze Ingredients

  • 1 Tbs. Instant Chai
  • 1 Cup Confectioners Sugar
  • 4 Tbs. Whole Milk

Instructions

Preheat you oven to 350 degrees. Line baking sheets with parchment paper.

Cube your chilled butter and add to mixing bowl with brown sugar. Mix until creamy.

Add in your eggs, spices and salt. Mix until combined.

While mixing, slowly add in your all-purpose flour and mix until well blended.

Roll your dough into a large bowl and cut in half. Add a dusting of flour to your parchment paper and with a rolling pin roll out half of your gingerbread dough until it is a quarter of an inch thick.

Cut out cookies in desired shape and place on parchment paper lined baking sheets.

When done with the first half of dough repeat with the second.

Bake for nine to eleven minutes. If you desire a crispy cookie cook on the longer end and for softer cookies the shorter end of the time range.

Remove cookies and allow to cool on a wire rack.

Start your glaze by adding confectioners sugar to a mixing bowl. Gradually add milk and chai while whisking by hand. Whish until well blended. You can thin glaze by adding small amounts of milk and whisking.

Drizzle cooled cookies with glaze and store in an airtight container until ready to serve.

gingerbread cookies on plate
Scrumptious gingerbread cookies perfect for snacking, parties, or a light dessert.
  • 1 Tbs. Ground Ginger
  • 4 Cups All-Purpose Flour
  • 2 Large Eggs
  • ½ tsp. Sea Salt
  • ½ Cup Brown Sugar Lightly Packed
  • 1 Tbs. Ground Cinnamon
  • ½ tsp. Allspice
  • ½ tsp. Ground Clove
  • 1 Tbs. Instant Chai
  • 1 Cup Confectioners Sugar
  • 4 Tbs. Whole Milk
  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper.
  • Cube butter and add to mixing bowl with brown sugar and blend until creamy.
  • Add spices, eggs, and salt and blend until well combined.
  • While mixing, gradually add your flour and mix completely.
  • Chill dough for about two hours.
  • Roll dough into a large ball and cut in half.
  • Dust working surface with flour and roll out half your dough to about a quarter inch thick.
  • Cut out cookies and place on parchment lined baking sheet.
  • Repeat with second half of your cookie dough.
  • Bake for 9-11 minutes. Remove and cool on a wire rack.
  • Add confectioners sugar to a mixing bowl and gradually add milk and chai while whisking by hand. Blend completely.
  • Drizzle cookies with glaze and store in an airtight container until ready to serve.
Blueberry Pie With Frozen Blueberries

03-05-2022 · Blueberry Pie Filling Preheat oven to 425 degrees Add frozen blueberries, lemon juice, cornstarch, and salt to sauce pan. Stir until blueberries are coated Bring your mixture to medium high heat and cook for 15 minutes stirring occassionally. Then remove from heat Add one pie crust to bottom of pie ...

03-05-2022
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Simple and delicious recipe using frozen blueberries. Classic blueberry pie flavor and incredibly easy to make.

Blueberry pie is an all-time classic and one of my family’s favorite desserts, so I bake them year-round.

But fresh blueberries aren’t always available, so this is the perfect blueberry pie recipe for using frozen blueberries.

Whether you freeze your own or want to use store bought frozen blueberries, save or pin this recipe because you will be using it time and time again.

This is about as simple as it comes when baking a homemade pie. Once you get your ingredients together, prep time is only about fifteen minutes. And bake time is just about a half an hour.

How to Bake a Blueberry Pie from Frozen Blueberries

slice of blueberry pie

For this recipe I will be covering both how to use homemade pie crust as well as premade pie crust. Both work great and it really comes down to how much time you have.

The pie crust recipe adds some time to your prep but it tastes amazing! But using a store bought crust still tastes great, so go with whichever you prefer.

For supplies, you will need a saucepan for preparing your blueberry pie filling and a pie pan.

If you want to make your crust from scratch, you will need a mixing bowl, kitchen scissors or knife, and a rolling pin.

This recipe yields one pie, but you can simply double it to make two.

Related Recipe: Blueberry turnovers with crescent rolls

Ingredients

blueberries and spoon closeup

As noted above, you have the option to make a homemade crust for your blueberry pie or use a premade crust.

If you opt for using a premade crust, you will need two. One for the bottom and one for the top. When it comes to preparing your top crust, you can use a solid top crust or cut it into strips and create a lattice top crust.

While I love getting fancy with my top crust when I have the time, I often simply use a solid top crust. The results are fantastic either way, so go with whatever you like best!

Related: Can you use expired pie crust

Pie Filling Ingredients

  • Frozen Blueberries
  • Cornstarch
  • Granulated Sugar
  • Salt
  • Lemon Juice

Homemade Pie Crust Ingredients

  • All-Purpose Flour
  • Butter
  • Milk
  • Salt
  • Water

Substitutions and Replacement Ingredients

top view of homemade pie crust on table
Crust with gluten free flour

While this recipe uses kitchen staples for both the filling and the crust, you may find you are out of an ingredient and need an alternative.

While they may alter the final flavor and texture of your pie, here are your replacement ingredient options.

Related: Things you can make with leftover pie filling

Granulated Sugar: White sugar is used to provide sweetness for your filling. You can use a number of alternative sweeteners if you are out of granulated sugar. Some great options are palm sugar, vanilla sugar, brown sugar, and cane sugar. Use a 1:1 replacement ratio for each of these sugars.

Cornstarch: Cornstarch provides thickness and structure to your blueberry pie filling. Therefore, if you are out of cornstarch, you need a good replacement to prevent your filling from being runny. You can use all-purpose flour, arrowroot powder (gluten free), potato flour, and tapioca flour. Use a 1:1 ratio and gradually add more if your filling is too thin.

Lemon Juice: Lemon juice provides acidity to your pie filling which enhances all the other flavors. It’s an important ingredient for creating a flavor packed blueberry pie. If you are out of lemon juice, you can use lemon zest, apple cider vinegar, or even orange juice.

Homemade Pie Crust Instructions

top view of pie crust and dough ball

If you are using a premade crust you can skip this section, but save it to try later!

To make your pie crust, add 2 1/4 cups of flour, 1/4 teaspoon of salt, milk, and 3/4 cup of butter to your mixing bowl.

Using a fork, stir until your ingredients are well combined and crumbly. While stirring, slowly pour in around seven tablespoons of cold water until your dough is the desired consistency.

Dust your counter or table with flour. Remove your dough and separate it into two equal pieces. Roll each piece into a ball.

On your flour dusted surface, roll out each dough ball individually with your rolling pin. You are done rolling when each crust is about ten inches in diameter.

Now, place one crust in the bottom of your 9″ pie pan and trim the excess off the edges with scissors or a kitchen knife.

When you pie filling is complete and placed in your pie crust, you can place your second crust on top and pinch the edges together with your fingers.

Related: How to freeze pie crust

Blueberry Pie Filling Instructions

top view of measuring cup of frozen blueberries

These steps are the same whether you are using a homemade or premade pie crust. Once your ingredients are gathered you are ready to go!

If you are making your crust from scratch, you can prepare them before starting your pie filling or once it is already made.

Step 1: Start by preheating your oven to 425 degrees.

Step 2: In a saucepan, add your frozen blueberries, lemon juice, salt, and cornstarch. Gently stir until your cornstarch is completed covering your blueberries.

Step 3: Bring your stove to medium high heat and cook for about fifteen minutes. Stir occasionally to prevent your filling from burning on the bottom. Then remove from heat.

Step 4: Add one crust to the bottom of your 9″ pie pan. Trim excess dough from edges of pan.

Step 5: Pour filling into pie crust. Cut one and a half tablespoons of butter into small pieces and add to the top of your pie filling.

Step 6: Add second pie crust to the top of your pie. Pinch the edges together with your fingers.

Step 7: Brust one tablespoon of melted butter to the top of your crust.

Step 8: Cover the edges of your crust with aluminum foil and cut slits in the top. Bake for approximately 30 minutes. Your pie is done when the crust is golden brown, and filling can be seen bubbling up.

Step 9: Carefully remove pie from oven and allow to cool on a wire rack.

homemade blueberry pie with frozen blueberries
Simple blueberry pie made using frozen blueberries. Wonderful flavor and aroma perfect for any occassion.
  • Mixing Bowl only needed if making homemade crust
  • Rolling Pin only needed if making homemade crust
  • 5 Cups Frozen blueberries
  • 1 Cup Granulated sugar
  • 5 Tbs Cornstarch
  • 1 tsp Lemon juice
  • ¼ tsp Salt
  • 2 ¼ Cups All-purpose flour
  • ¾ Cups Butter
  • ½ tsp Salt
  • 7 Tbs Cold water
  • Tbs Butter Cut into small pieces
  • 1 Tbs Butter To brush on top crust
  • ¼ Cup Milk
  • Add 2 1/4 cups flour, 1/4 tsp salt, milk, and 3/4 cup of butter in mixing bowl.
  • Combine using a fork until crumbly then slowly add water while stiring.
  • Dust work area with flour. Separate dough into two equal pieces.
  • Individually roll each section into balls.
  • Roll each dough ball out with your rolling pin into 10" diameter circles.
  • Add one crust to bottom of pie pan. Trim excess dough off edges with scissors or a kitchen knife.
  • Preheat oven to 425 degrees
  • Add frozen blueberries, lemon juice, cornstarch, and salt to sauce pan. Stir until blueberries are coated
  • Bring your mixture to medium high heat and cook for 15 minutes stirring occassionally. Then remove from heat
  • Add one pie crust to bottom of pie pan. Trim excess dough from the edges
  • Pour pie filling into pie pan
  • Add 1 1/2 tablespoon of butter cut into small pieces on top of pie filling
  • Place second pie crust on the top of pie and pinch edges together with your fingers
  • Melt last of butter and brush on top crust evenly
  • Cover edges of crust in aluminum foil and cut slits or circles in the top crust
  • Bake for approximately 30 minutes. Pie is done when crust is golden brown and filling is bubbling up
  • Cool on a wire rack then serve and enjoy!

Recipe Notes

As you can see, the homemade pie crust is pretty simple to make. And in my opinion, tastes exceptional with this recipe. But a premade crust still tastes great.

This pie is perfect for serving topped with vanilla ice cream or whipped cream. And leftovers taste great the next morning with a cup of coffee!

Store this pie well covered at room temperature or in the fridge. It will be good to eat the next day if stored at room temperature and up to one week in the fridge.

Chocolate Ganache Without Heavy Cream Recipe

28-03-2021 · This is one the easiest ways to make your ganache truly delicious. Put your chocolate in a bowl that can take heat and set it aside. Add your butter and milk into a medium sauce pan and bring it to medium low heat. Stir until your butter is completely melted. Turn the heat up to medium high and bring it to a light boil.

28-03-2021
Chocolate Ganache Without Heavy Cream Recipe
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Yes you can make chocolate ganache without heavy cream! And this easy recipe will show you how to make a creamy delicious ganache with no whipping cream needed.

I make a lot of ganache in my various desserts and I love my classic ganache recipe. And I wish I could say I’ve never run out of heavy cream when I needed it.

But I have definitely forgot to grab some when grocery shopping.

Luckily you can still make a great ganache without the cream.

Making Ganache Without the Cream

chocolate cake slice covered with ganache

So technically, all ganache is made from chocolate and heavy cream. But you can still make a great tasting chocolate sauce that tastes just like ganache with a heavy cream substitute.

You will still use your chocolate just the same as a traditional recipe but instead of heavy cream you will use either whole milk or sweetened condensed milk along with butter.

And when you get these ingredients together you have the perfect chocolate ganache substitute.

What I Use

chocolate chunks and cocoa beans on table with bowl of chocolate ganache

I use a number of different types of chocolate and it depends largely on my mood and what I currently have on hand. You can use any of the following chocolate to make your ganache.

  • Bittersweet
  • Milk Chocolate
  • Semi-sweet
  • White Chocolate

For your heavy cream substitute you can go with either whole fat milk or sweetened condensed milk.

No matter which one you choose, you will also need some unsalted butter. And that’s all there is to making this simple recipe.

How To Make Chocolate Ganache With Milk or Sweetened Condensed Milk

milk in pot

The difference between heavy cream and milk (and sweetened condensed milk) is that cream has a higher amount of butterfat.

That means we can create cream by increasing the butterfat content of our milk. So we will combine butter with our milk or condensed milk.

Ingredients

  • 2 Cups Chopped Chocolate
  • 1 1/3 Cups Whole Milk or Sweetened Condensed Milk
  • 2/3 Cup Unsalted Butter

Start by chopping your chocolate into tiny bits. You must chop them well in order for your chocolate to melt entirely.

bowl of chocolate ganache with whisk and chunks of chocolate

Tip: Use the best quality chocolate you can afford. This is one the easiest ways to make your ganache truly delicious.

Put your chocolate in a bowl that can take heat and set it aside.

Add your butter and milk into a medium sauce pan and bring it to medium low heat. Stir until your butter is completely melted.

Turn the heat up to medium high and bring it to a light boil. Remove from heat and immediately pour into your chocolate.

Let it stand for two minutes and then stir until creamy.

Cover and place in the refrigerator until ready to use.

Your ganache will set as it chills. If you desire a softer ganache simply let it stand at room temperature for about five minutes and it will soften.

cake frosted in chocolate ganache
Substitute milk or sweetened condensed milk (with butter) for this creamy ganache. Great as a frosting or filling.
  • 2 Cups Chocolate Finely Chopped
  • 1⅓ Cups Whole Milk or Sweetened Condensed Milk
  • Cup Unsalted Butter
  • Put finely chopped chocolate in heat safe bowl. Set aside.
  • Add butter and milk to saucepan and bring to medium heat. Stir until butter is melted.
  • Turn up heat to medium high. Bring mixture to a light boil and immediately remove and pour over chocolate.
  • Let stand for two minutes.
  • Chill in refrigerator until ready to use.
  • Ganache can be stored for up to five days in your refrigerator.
  • If softer ganache is desired, set at room temperature for about five minutes before using.

Frequently Asked Questions

Do I have to use dark chocolate to make ganache?

Nope, you can use any type of chocolate you wish. But keep in mind that quality is the most important factor. Always use the highest quality chocolate you can find and afford.

But dark chocolate works, semi-sweet, milk chocolate, and even white chocolate can be used.

Does chocolate ganache made with milk work as a frosting?

Yes it does. This recipe is perfect as a frosting or even chocolate filling.

What are other uses for this chocolate ganache?

I use this, and similar, recipes for all sorts of tasty treats. Of course you can use it with cakes and cupcakes but it is great on so much more.

I top donuts with this recipe and thin it a bit and it goes great on tarts.

My youngest son loves the little sugar sandwich cookies I make with it. And my oldest uses it as a dipping sauce for all sorts of treats.

How To Thicken Cookie Dough

11-04-2021 · Make Cookie Crumbles. Another great way to use up runny cookie dough is to make cookie crumbled! They make a great snack as is or you can throw them into some homemade ice cream for a delicious family dessert. This works for classic chocolate chip cookies, sugar cookies, oatmeal and pretty much any cookie you can think of!

11-04-2021
How To Thicken Cookie Dough

Is your cookie dough too runny? Here are a few ways to thicken it up! I make a lot of cookies and I still occasionally have dough that’s not thick enough. Luckily there are a couple ways to fix this common cookie making issue.

The key to fixing a runny (or even a too thick) dough is to keep your wet to dry ingredients at the right proportions. So a runny dough means there is too much wet ingredients. That means we need to up our dry ingredients to balance our dough out.

Add Flour

Adding flour can give the dough the right consistency that you’re looking for.

Make sure it’s not wheat flour, though, because it’ll change the flavor of your recipe.

All-purpose is my preference. Add one tablespoon at a time while stirring until the desired consistency is reached. Then bake your cookies according to your recipe.

Make Cookie Crumbles

Another great way to use up runny cookie dough is to make cookie crumbled! They make a great snack as is or you can throw them into some homemade ice cream for a delicious family dessert.

This works for classic chocolate chip cookies, sugar cookies, oatmeal and pretty much any cookie you can think of!

Simply line your baking sheet with parchment paper and lay your dough out flat in a half inch layer. Bake it at 350 degrees for about nine minutes and remove. Once it cools just crumble it up and enjoy!

What Makes Cookie Dough Runny?

Cookie dough that’s too wet is a common cause for runny cookie dough. Excess moisture in your ingredients is often the problem. Add in too much milk, water, oil or eggs and you’re going to have a runny dough.

Another factor could be using old flour. If it’s more than three months old then it can start to lose its structure and absorb moisture.

A third culprit is using two different types of flour in your recipe (for example a gluten free mix).

Conclusion

When in doubt, I like to add flour but baking and crumbling is a fun way to make a bad batch of cookie dough a delicious treat everyone will love.

Strawberry Crunch Cheesecake No Bake Recipe

12-03-2021 · Combine cream cheese and sugar and mix until blended. Set aside. Boil one cup water and stir in gelatin. Set aside to cool. Combine heavy whipping cream, powdered sugar and vanilla extract and mix until peaks form. Add half of your whipped cream mixture to the strawberry gelatin and hand blend.

12-03-2021
Strawberry Crunch Cheesecake No Bake Recipe
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This delicious no bake strawberry crunch cheesecake recipe will remind you of those amazing strawberry shortcake ice cream bars.

They are so easy to make and it just melts in your mouth. I make this crunchy coated strawberry cake for my family year round but it is a particular hit during the summer.

My mother made a standard cake version of these but a few years back I wanted to turn her recipe into a cheesecake and the results are simply amazing.

How To Make Strawberry Crunch Cheesecake

I love the vanilla crunch topping but you can even substitute in a chocolate crunch or any other of your favorite flavors to pair with strawberry.

The combos are nearly limitless but don’t worry if experimentation isn’t your thing. This recipe is simply wonderful just the way it is. The cheesecake layers are decadent and the crunchy topping just balances the dessert perfectly.

This simple recipe is perfect for family desserts at home or as a crowd pleasing dessert for parties.

Strawberry Cheesecake Crunch Ingredients

  • Sugar
  • Unsalted Butter
  • Cream Cheese
  • Sugar Cookies
  • Strawberry Gelatin
  • Heavy Whipping Cream
  • Pure Vanilla Extract
  • Confectioners Sugar
  • Strawberry Wafers

Instructions

Put all your sugar cookies into your food processor or blender and crunch them up good and fine. Then put your butter in and blend until mixed thoroughly.

Grease your springform pan and put your mixture on the bottom and sides. Press it in place.

Put your springform pan into your freezer and chill for a half an hour.

Start your cheesecake filling by combining your sugar and cream cheese in a mixing bowl. Blend it until creamy. Set Aside.

Next you will start your jello filling by boiling one cup of water and adding in your jello powder. Once done set aside.

In a separate bowl combine your whipped cream, pure vanilla extract, powdered sugar, and heavy whipping cream. Use your hand mixer to blend until it makes peaks.

You will use the whipped cream mixture for both the jello and the cheesecake layers.

Add half of the whipped cream to your cooled gelatin and stir it together and set aside.

Put the remaining whipped cream into your cheesecake mixture and fold until well distributed.

Now that all your strawberry crunch cheesecake components are ready it’s time to put them all together.

Take your springform pan and put a layer of cheesecake filling on the bottom. Next add a layer of strawberry filling on the cheesecake. Make sure your layers are level.

Put on another layer of cheesecake filling. This should be all your cheesecake filling!

Finish off with one last layer of strawberry filling and your layers are all set.

Now take your crunchy topping and layer your cheesecake.

Now you just have to chill your cake in the fridge for at least six hours before serving.

strawberry crunch cheesecake
Perfect For Family Dessert or a Party Cheesecake
  • 18 oz. Sugar Cookies
  • ¾ Cup Granulated Sugar
  • 6 Tbs. Unsalted Butter
  • 16 oz. Cream Cheese
  • 16 oz. Heavy Whipping Cream
  • 3.3 oz. Strawberry Gelatin
  • 1 Cup Water
  • ¼ tsp. Pure Vanilla Extract
  • ½ Cup Confectioners Sugar
  • 5 oz. Strawberry Wafers with cream
  • Place sugar cookies in food processor or blender and process until fine.
  • Melt butter and add to food processor. Process until blended.
  • Grease your springform pan. Add mixture to sides and bottom of pan. Place in freezer for about a half an hour.
  • Combine cream cheese and sugar and mix until blended. Set aside.
  • Boil one cup water and stir in gelatin. Set aside to cool.
  • Combine heavy whipping cream, powdered sugar and vanilla extract and mix until peaks form.
  • Add half of your whipped cream mixture to the strawberry gelatin and hand blend.
  • Add the rest of your whipped cream to the cream cheese and fold until evenly distributed.
  • Take your springform pan and add half of your cream cheese mixture to the bottom.
  • Next make a layer of your gelatin mixture.
  • Add last of cream cheese for the next layer. Then put the last layer of your gelatin on.
  • Add strawberry wafers to food processor with chopped sugar cookies and blend until finely chopped.
  • Spread crunch topping over cheesecake.
  • Chill in refrigerator for at least six hours before serving.

Conclusion

My kids love this cheesecake and they usually aren’t a big fan of cheesecake. I think it’s the crunchy topping that seals the deal for them. I’ve also served this dessert to great success at a bunch of parties and the smiles on every ones faces is reward enough.

For more great dessert ideas check out these articles

  • Chocolate Dream Soft Top Cookies
  • Cake Mix Whoopie Pies
Simple Dairy Free Belgian Waffles

29-03-2021 · In mixing bowl stir together lemon juice and oat milk. Let stand for about three minutes. Add eggs, vegetable oil, and vanilla extract. Whisk until well combined. Add flour, baking powder, sugar, and salt. Whisk until creamy. Use waffle iron according to manufactures instructions. Serve with your favorite toppings and enjoy. Notes

29-03-2021
Simple Dairy Free Belgian Waffles
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Easy and delicious classic non dairy waffles. This recipe is quick and they are fluffy with the perfect amount of sweet.

My sister’s doctor put her on a no dairy diet a couple years ago and I have loved learning how to make her favorite dishes minus any dairy. And that is what led me to this Belgian waffle recipe.

It took some practice (and a number of bad batches) but I think you will agree that this version is the best.

They come out with a subtle crunch on the outside and the classic waffle inside. The flavor is so good and they are perfect for dressing up with your favorite waffle toppings.

How to make waffles without dairy

flour whisked in bowl

This recipe is ideal for using a Belgian waffle iron. If you do not have one it’s probably best to go with one of my other recipes (just search at the top for waffles).

As long as you have one then this is the recipe to make!

  • 1 3/4 Cups All-Purpose Flour
  • 2 tsp. Baking Powder
  • 2 Tbs. Granulated Sugar
  • 2 Large Eggs
  • 1 1/2 Cups Unsweetened Oat Milk (you can sub in other non dairy milk options)
  • 1 tsp. Pure Vanilla Extract
  • 3 Tbs. Vegetable Oil
  • 1 1/2 Tbs. Lemon Juice
  • Dash of Salt
stack of homemade waffles topped with cream and fruit

I promised you this recipe is easy and I meant it! Don’t let the long(ish) ingredient list fool you.

In a mixing bowl stir together your oat milk and lemon juice to create a buttermilk substitute. Let it rest in the bowl for a few minutes and then add your pure vanilla extract, eggs, and vegetable oil.

Whisk it together and then add your baking powder, all-purpose flour, and salt. Whisk until well blended.

And that is all it take to make dairy free waffle batter!

Now my favorite part. Pour your batter into your waffle iron and cook according to your models instructions.

As soon as your waffles are done cooking top with your favorite items and serve!

Tip: If you are cooking a huge batch of waffles or need to just keep them warm set them in your oven at 200 degrees until ready serve.

Belgian waffles with fruit and cream
Easy and quick recipe perfect for those who cannot have dairy in their diet.
  • Cups All-Purpose Flour
  • 2 tsp. Baking Powder
  • 2 Tbs. Granulated Sugar
  • 2 Large Eggs
  • Cups Unsweetened Oat Milk Can use other non dairy milks
  • 1 tsp. Pure Vanilla Extract
  • 3 Tbs. Vegetable Oil
  • Tbs. Lemon Juice
  • Dash Salt
  • In mixing bowl stir together lemon juice and oat milk. Let stand for about three minutes.
  • Add eggs, vegetable oil, and vanilla extract. Whisk until well combined.
  • Add flour, baking powder, sugar, and salt. Whisk until creamy.
  • Use waffle iron according to manufactures instructions.
  • Serve with your favorite toppings and enjoy.
  • You can keep cooked waffles warm in the oven at 200 degrees.
  • Oat milk is my favorite to use but you can also use almond milk.
  • All waffle toppings work great with this recipe.

Non Dairy Waffle FAQ

How do I store my batter?

Cover and refrigerate for up to two days. I like to store my waffle batter in a tupperware container to ensure a good seal. But you can also use plastic wrap to cover your container.

Can I freeze dairy free waffles?

Yes you can! Cooked waffles can be frozen in freezer safe baggies. They will keep for up to three months. To reheat place in preheated oven at 350 degrees. Heat for 8-10 minutes.

How do I make my waffles crisp on the outside?

The most likely reason is your waffle iron temperature is too low. Check recommended heating instructions for your model and adjust your temperature up if necessary.

What toppings can I put on my dairy free Belgian waffles?

The classic is maple syrup and vegan butter or dairy free whipped cream and strawberries. I find any fruit and non dairy whipped cream go super well with this recipe.

Related: Dairy free substitutes for heavy cream

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