This Mother’s Day, go beyond flowers and cards—treat Mom to a nourishing and delicious homemade brunch! Whether she loves something savory, something sweet, or a little caffeinated pick-me-up, these recipes are as beautiful as they are balanced. Full of flavor, protein, and love, they’re ideal for celebrating the amazing moms in your life – and don’t forget to do the dishes!
Asparagus Goat Cheese Slab Quiche: A gorgeous and shareable springtime quiche, baked in a sheet pan for easy slicing. Tender-crisp asparagus, creamy goat cheese, and fluffy eggs come together for a protein-packed dish that’s as elegant as it is easy. Serve with a side of greens of fruit.
Feta Egg Tomato Rings:This fast and fun recipe turns tomato slices into edible egg rings, stuffed with crumbled feta and fresh herbs. It’s a visually striking dish with minimal effort and maximum flavor that makes a a low-carb, veggie-forward brunch side or light entrée.
Almond Joy Sheet Pan Pancakes (Gluten-Free, Vegan, No Added Sugar): Fluffy chocolate-coconut-almond pancakes made in a sheet pan—what could be easier or more fun? These allergen-friendly treats are perfect for sharing, with the flavors of a favorite candy bar in a better-for-you brunch recipe. Not only will mom love this brunch recipe, there is enough to serve the whole family.
Raspberry Protein Pancakes with Easy Cheesecake Topping: These pretty-in-pink pancakes are packed with protein and topped with a whipped Greek yogurt “cheesecake” topping. Made with oat flour and cottage cheese, they’re nutritious and indulgent all at once.
Matcha Protein Waffles Made With Cottage Cheese: These bright green waffles are as energizing as they are tasty. Made with cottage cheese for extra protein and Matcha for antioxidants and focus, they’re great for a mom who’s always on the go—or needs a moment to unwind.
Cinnamon Vanilla Dalgona Whipped Coffee (Sugar-Free):Ditch the sugary coffee shop drinks and surprise Mom with this beautiful, fluffy whipped coffee. It’s sugar-free but rich in flavor, with warm notes of cinnamon and vanilla—perfect to sip while enjoying brunch.
Take your breakfast or brunch to the next level with Raspberry Chocolate Pancake Puffs, a delightful treat stuffed with juicy raspberries and melty chocolate.
These little pancake bites are inspired by Danish aebleskivers, a beloved holiday dish, but with a simpler, modern twist. Instead of using a traditional aebleskiver pan (which can be a bit tricky to master), this version makes use of a donut hole or cake pop machine. The result? A convenient, mess-free, mini-sized way to enjoy this festive favorite.
Why You’ll Love These Mini Pancake Puffs
Light and Fluffy Texture: The secret is in the egg whites! Whipping them to stiff peaks ensures the puffs are tender and airy. While stiff peaks may sound intimidating, they’re surprisingly easy to achieve with a few simple tricks:
Use cold, fresh eggs.
Make sure no yolk sneaks into the whites.
Add a pinch of salt to stabilize the peaks.
Beat on medium speed for 4–5 minutes (don’t overdo it!).
Healthier Cooking: Unlike traditional aebleskivers, these pancake puffs can be made with little to no butter or oil thanks to the nonstick magic of a donut hole machine.
Endless Customization: While fresh raspberries and chocolate chips are a dreamy combination, the possibilities are endless. Jam, nut butters, diced fruit, or even savory fillings can be used to suit your mood or menu.
A Holiday Treat to Remember
Perfect for holiday brunches, weekend breakfasts, or even as a festive dessert, these cake pop maker pancake bits this are guaranteed to be a hit with kids and adults alike. Each tender bite is a surprise, with bursts of fresh raspberry and chocolate that make every puff feel like a special treat.
Make it a family tradition: Invite the kids to help fill the batter and discover the joy of biting into a “hidden treasure” inside each puff. It’s an easy way to create holiday memories while enjoying a dish that’s as fun to make as it is to eat.
Pro Tips for Pancake Puff aka Aebleskivers Success
Don’t overfill: A small dollop of batter, followed by your filling, and then another small dollop on top ensures a neat seal.
Preheat your machine: Like any pancake, these cook best when your cooking surface is hot and ready.
Serve warm: The gooey chocolate and warm raspberries are best enjoyed fresh from the machine. But, if you have leftovers (almost unheard of!), keep them in the fridge, and then microwave on a paper towel-lined sheet for 10 seconds or so.
Whether you’re hosting a festive brunch or just looking to bring a little holiday cheer to your table, this easy aebleskivers recipe is an easy, impressive, and utterly delicious option. With their light texture, customizable fillings, and festive appeal, they’re sure to become a new family favorite.
What’s your favorite filling for pancake puffs? Let me know in the comments and happy cooking!
Stuffed with raspberries and chocolate, these little pancake puffs make a fun, festive treat for breakfast or brunch. Inspired by a Danish holiday dish called aebleskivers – except skipping the traditional tricky pan in lieu of an easy, convenient donut hole / cake pop machine. Bringing egg whites to stiff peaks help the puffs cook up light and fluffy and I always use Eggland’s Best eggs for the great taste and superior nutrition.
Fall mornings can be hectic, but that doesn’t mean a healthy breakfast needs to be an afterthought. Pumpkin season is in full swing, and there’s no better way to celebrate than with a cozy, nutrient-packed meal that can be prepped in advance. Enter the sheet pan pumpkin pancake—a convenient, flavorful, and protein-packed way to feed a crowd or make your mornings easier with quick breakfast meal prep. After the ease of prep and first yummy bit, this will be your favorite among pumpkin breakfast recipes.
Why Sheet Pan Pancakes?
Sheet pan pancakes are a game-changer for busy mornings. Instead of flipping pancakes one by one, you can bake everything at once in a standard “half” sized rimmed baking sheet (about 17” x 13”), saving time and effort. It’s a great option for large families, meal prep, or hosting a holiday brunch. Plus, you can freeze individual portions and pop them in the toaster or microwave on rushed days.
Power Up with Pumpkin, Cottage Cheese and Oats: First, we have to fist-pump the pumpkin! Canned pumpkin is a low-cal pantry powerhouse that is rich in vitamin A (in the form of beta-carotene), which supports eye health, skin, and immunity. It also provides vitamin C, potassium, and fiber, all important for overall wellness.
Also, yay for cottage cheese! Blending cottage cheese into the pancake batter not only adds richness but also boosts the protein content. If you’re looking to start your day with a solid, satiating breakfast, this ingredient does the trick, turning them into protein pumpkin pancakes! And, instead of traditional flour, we’re using ground oats to make gluten-free pumpkin pancakes. You can easily make your own oat flour by pulsing rolled oats in a blender. This gluten-free swap keeps the pancakes fiber-packed and light, helping to fuel you for whatever the day has in store. If you’d like it even easier, you can used packaged oat flour (the blending is already done for you).
Nutty Cinnamon Streusel Topping: Fall flavors wouldn’t be complete without a little warm spice. A cinnamon streusel topping made with walnuts or pecans adds a delicious layer of crunch to these pancakes. Coconut sugar adds light sweetness. The combination of warm spices and nutty richness of this pumpkin streusel topping creates the perfect balance to the cottage cheese sheet pan pancakes and makes every bite feel like a fall treat.
Meal Prep Friendly: One of the best parts about this sheet pan pancake recipe is that it’s meal-prep friendly. You can slice the finished sheet pan into squares (or rectangles as it may be) and then store individual servings in the freezer. When the morning rush hits, just grab a square and reheat it for a quick, wholesome breakfast. Thanks to a little coconut sugar in the batter and streusel topping, these pumpkin cottage cheese pancakes are lightly sweet enough to eat without syrup (if desired) – making them perfect for literally eating on the run.
Macros Per Serving (Serves 8): Each “square” of this pumpkin sheet pan pancake is packed with balanced nutrition: – 275 calories, 27g net carbs, 13g fat and 10g protein.
Embrace pumpkin season while minimizing morning stress with this easy sheet pan pancake recipe! Cottage cheese blended into the batter adds extra richness and protein while the ground up oats create a gluten-free, fiber-packed flour. Plus, that cinnamon, nutty streusel topping adds a pleasing sweetness and crunch to this convenient and yummy fall breakfast. Feed a crowd, or meal prep and store in single-portion servings in the freezer for busy mornings.
Course:
Breakfast, brunch
Cuisine:
gluten free
Keyword:
gluten free, pancakes, pumpkin, sheetpan
Servings: 8Servings
Ingredients
Batter:
2.5cupsold-fashioned rolled oats
1cuppumpkin puree
3/4cup2% cottage cheese
1 ¼cupmilk
2large eggs
2Tbsp.butter, melted
2Tbsp.coconut sugar
2tsp.baking powder
2tsp.pumpkin pie spice
1/4tsp.salt
Topping:
¼cuprolled oats
3Tbsp.finely chopped walnuts or pecans
3Tbsp.coconut sugar
2Tbsp.butter, melted
2Tbsp.almond meal
½tsp.ground cinnamon
⅛tspsalt
Instructions
Pre-heat oven to 375F.
Add rolled oats to high-speed blender or food processor and process, pulsing on and off for about 45 seconds, or until a “flour” is created.
Leave oat flour in blender and add remaining dry ingredients: coconut sugar, baking powder, salt and pumpkin pie spice. Pulse quickly to combine.
Add pumpkin, milk, melted butter, and eggs to dry mixture and blend for 30 seconds until incorporated, scraping down sides with spatula, as needed.
Pour into approximate 13” x 18” rimmed baking sheet, that has been coated with cooking spray.
In medium bowl, mix together melted butter, coconut sugar, almond flour, oats, and chopped walnuts until combined and crumbly. Sprinkle this over the top of the pancake batter.
Bake for 20 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes.
Slice into 8 rectangles and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
Recipe Notes
Macros: 275 cal, 27g net carb, 13g fat, 10g protein per “square”
Sundays are for rest, recharging, and really yummy things. Raspberry Protein Pancakes with Cheesecake Topping makes a tasty breakfast that feels indulgent, but is actually “no worries” at just 243 calories and 19g protein per serving* Lower carb and gluten-free too.
Very simple to make these protein pancakes with raspberries, just mash up the fresh berries into a jam-like consistency and then mix in coconut milk, coconut flour, protein powder* and a pinch of baking soda. Then batter up a non-stick skillet (I used this skillet, it’s inexpensive & effective) and get to flipping and stacking! This protein pancake recipe is ready in a snap – only 4 pancakes to make (two pancakes for each serving, or eat them all for a really big appetite).
Use the protein power variety of your choices, like whey, plant-based or casein, etc. IF the batter starts to seem too thick (which can, based on the powder), then just mix in a splash more of milk. I used Clean Lean Protein from Nuzest in Smooth Vanilla. A cake batter or even chocolate protein powder would be yummy to.
The crown on top of these raspberry pancakes is the Cheesecake Topping – it is simple softened low-fat cream cheese mixed together with a few more raspberries and sugar-free mini chocolate chips. Dollop it on top of your warm pancakes and it will begin to melt – just smear it around for the most delicious pancake topping (no syrup or butter required)!
This raspberry protein pancakes recipes makes two servings – if you don’t polish them all off, keep covered in the fridge for up to 3 days, microwaving for 15-20 seconds to reheat. They can also be frozen (without the topping).
Raspberry Protein Pancakes with Easy Cheesecake Topping
Prep Time
5mins
Cook Time
10mins
Total Time
15mins
Indulge in a healthy, protein-packed stack of berry-studded pancakes featuring a cheesecake like topping to smear around on top, instead of syrup and butter. Only 243 calories per serving, 19g protein — plus lower carb and gluten free.
Course:
Breakfast, brunch
Keyword:
cheesecake, pancakes, protein powder, raspberry
Servings: 2servings
Calories: 243kcal
Ingredients
2/3cupfresh raspberriesdivided
1egg
1/2cupunsweetened coconut milk from cartonsplash more, if batter too thick
1/3cupvanilla protein powderyour choice of variety
3tbspcoconut flour
1/4tspbaking soda
2Tbsplow-fat cream cheesesoftened
2tspsugar free chocolate chips
Instructions
Add ½ cup raspberries into bowl (Reserving remainder for the topping). Use a fork to smash them up into a jam-like consistency.
Stir in egg and coconut milk into raspberries, whisking together with a fork until combined.
Next, mix in coconut flour, protein powder, and baking soda until combined.
Heat non-stick skillet over medium heat.
Pour 1/3 cup batter in center of skillet. Cook for 3 minutes or until mostly set and no longer runny. Slide spatula underneath and flip
Making Cranberry Orange Pecan Sheet Pan Pancakes is the perfect solution to holiday morning madness! Say goodbye to being sequestered in the kitchen, standing over a hot griddle flipping hot cakes endlessly while family and guests are having all the fun.
Just whip up the cranberry pecan pancake batter in minutes (or even the night before) and pour into a rimmed baking sheet and pop into the oven for 25 minutes. After that, your work is done! Easy pancake recipes using mix are one of my favorite Christmas morning breakfast ideas
I used a low carb pancake mix from Nush, it makes this type of sweet breakfast doable for keto, low-carb, sugar-free, Paleo, and gluten-free diets. However, three cups of any type pancake mix could be substituted.
These low-carb sheet pan pancakes feature cranberries to add a sweet-tart flavor and a pop of bejeweled color. A cup of raw cranberries has about 8g net carb, so spread across a keto cranberry pancake recipe with more than 12 servings, the result is almost insignificant. HOWEVER, do not substitute dried cranberries, they are more carbohydrate concentrated (100g+ per cup) and can have added sugars.
For a traditional recipe, some might add orange juice to the recipe. But, a bit of fresh orange peel removed using a citrus zester on top provides all the citrus-y goodness while keeping calories and carbs much, much lower. In a pinch, I also swear by Valencia Orange Peel from McCormick’s – it’s shelf stable, always read, and can be stored in the spice cabinet.
Are these cranberry orange sheet pan pancakes healthy and nutritious? I’m glad you asked – because YES, they are. Each serving has 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), and protein 10.6g. I like to serve with some warm sugar-free maple syrup and sometimes even a little whipped cream!
Cranberry Orange Pecan Sheet Pan Pancakes | Low Carb, Gluten-free
Prep Time
5mins
Cook Time
25mins
Total Time
30mins
Minimize holiday morning stress with this easy sheet pan pancake recipe! In celebration of the season, it’s bursting with sweet tart cranberries and orange zest. Prep to plate in under 30minutes, and is made with a low-carb pancake mix (or traditional mix, too) for added convenience. Feed a crowd, or meal prep and store in single-portion servings in the freezer of busy day breakfast.
Servings: 12servings
Ingredients
12.3ouncepackage low carb pancake mixI used Nush. Recipe should work with appox 3 cups of any other type pancake mix
½cupvanilla collagen hydrolysateor protein powder
2 2/3cupswater
1 ¼cupsfresh cranberries
½cuppecan pieces
1tbsp.orange zest
Optional: syrupsextra nuts, whipped cram
Instructions
Pre-heat oven to 350F.
Mix together pancake mix and collagen hydrolysate powder.
Add water and stir until combined (a little lumpy better than over-stirring).
Mix in cranberries.
Pour into approximate 13” x 18” rimmed baking sheet
Sprinkle with pecan pieces and orange zest.
Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes.
Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
.
Recipe Notes
Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g
