Whole Wheat Banana Crunch Pancakes

If you’re stuck in a breakfast rut right now from being home every day, look no further because my Whole Wheat Banana Crunch Pancakes are here to save you. Of course, they’re great for dinner too because y’all know I’m a huge fan of breakfast for dinner.

These pancakes have been on my recipe testing list for months and I wish I had made them sooner. The inspiration behind them comes from a vacation that we took about 12 years ago to Palmyra, NY. We were living in Dayton, Ohio at the time while stationed at Wright-Patterson Air Force Base and it was our first real family vacation. We stayed at the cutest Bed and Breakfast called Liberty House and they served the most delicious banana pancakes. I asked the owner what her secret was and she said that she put Banana Nut Crunch cereal in them.

At the time, I couldn’t find the cereal she used but we always have Honey Bunches of Oats in our pantry so I thought I’d try those. So perfect! It adds so much crunch, sweetness, and nuttiness! I can’t believe it took me this long to re-create them! They’re my new favorite pancakes!

The cast of characters.

I was so happy to find whole wheat flour at my grocery store! The shelves have been empty of flour and sugar every time I go in lately. I like the flavor that whole wheat flour adds to pancakes, muffins, and waffles. The addition of cereal to the batter makes is stretch! Instead of 12 waffles, it makes about 18 with the cereal!

Just add the cereal right in!

I made these Whole Wheat Banana Crunch Pancakes for a Good Things Utah segment that was a little out of the ordinary for me. I’m usually live in the studio but because of corona virus, they can’t have guests for the time being. I recorded my segment from home and sent it to them. I was more nervous to do that than live tv! Ha! It wasn’t perfect but it was fun and I hope to do it again soon. Watch me make them here.

Whole Wheat Banana Crunch Pancakes

  • Servings: Makes Approx 18
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2 1/2 cups whole wheat flour
1/4 cup + 2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups buttermilk
2 small ripe bananas, mashed (about 1 cup)
2 eggs
3 tablespoons butter, melted
2 teaspoons vanilla
2 cups Honey Bunches of Oats cereal


In a medium bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.

In a large bowl, whisk together buttermilk, eggs, vanilla, and butter. Stir in bananas.

Pour the dry ingredients over the wet and mix until just combined. Fold in cereal.

Let the batter rest for 5 minutes. Heat a nonstick griddle (or skillet) to medium heat. Add a little butter to griddle if desired. Add about 1/3 cup pancake batter to griddle for each pancake. Flip when edges start to dry a little. Cook other side until golden brown.

Serve immediately. Makes about 18 pancakes.

Tex-Mex Bagel Breakfast Casserole

We are big fans of breakfast for dinner around here. Are you? It’s always my go-to on nights where I’m busy or unprepared. I always have bacon in my freezer and Kodiak pancake mix in my pantry which makes a quick meal. We also have scrambled eggs and toast often. We also LOVE a good breakfast casserole. There’s one that I make with crescent rolls that is probably one of my kids’ top 3 favorite meals of mine. I need to share that one someday too! When I was looking over the Lee’s Marketplace ad this week, I noticed lots of breakfast items on sale. I remembered that I had written “bagel breakfast casserole” on my recipe idea list a while back so my wheels started spinning. There were lots of directions I could go with it but, of course, I decided on a Tex-Mex version. I made it up as I went and I could not be happier with how my Tex-Mex Bagel Breakfast Casserole turned out!

This casserole is easy to make and bold on flavor which y’all know is my thing! Here’s almost the whole cast of characters except for the milk and cheddar that I used. I decided I need those as I started creating! Ha!

Everything you need minus the milk and cheddar.

I used turkey sausage because it’s delicious, low fat, and tastes just as good as pork in my opinion. I also like the fact that I don’t need to drain grease!

After browning the sausage, pepper, and onions you add in a can of Mild Rotel that has been drained. A classic Tex-Mex ingredient!

I used 4 bagels and it was the perfect amount.
Then add your sausage mixture.
Next pour the egg and cheese mixture on. Ready to bake!

I love the addition of the cumin and chili powder to the eggs. It definitely adds more Tex-Mex flavor to it! Also, you can use any combo of cheddar, Monterrey Jack or pepper jack cheese as long as it totals 2 cups.

If you’re a cilantro hater, leave it off but we are huge fans! I love the brightness that it adds.

This is definitely going on our regular dinner rotation! It would also be amazing for a weekend breakfast or brunch. You just can’t go wrong with bagels, sausage, eggs, cheese, and all the bold Tex-Mex flavors! You really need to get this on your menu ASAP and if you’re a Lee’s Marketplace shopper, most of the ingredients are on sale!

Sponsored post for Lee’s Marketplace. Items on sale the week of March 3-9: bagels, eggs (a few varieties), turkey sausage, Rotel, cheese (several varieties), cumin (Badia brand), cilantro

Tex-Mex Bagel Breakfast Casserole

  • Servings: Serves 6-8
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16 oz turkey sausage (or pork)
1 bell pepper, diced
1 small yellow onion, diced
1 can Mild Rotel tomatoes, drained
8 eggs
½ cup milk
¼ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon salt
Freshly ground black pepper, to taste
1 cup pepper jack cheese
1 cup cheddar cheese
4 bagels, cut into bite-sized pieces
2 tablespoons cilantro, chopped
Cooking Spray


Preheat oven to 375 degrees. Add sausage, peppers, and onions to a large non-stick skillet over medium-high heat. Cook and crumble the sausage until browned and vegetables are tender.
Drain grease if needed. Add Rotel tomatoes to pan and stir to combine. Remove from heat and set aside.

In a medium bowl, whisk eggs with milk, cumin, chili powder, salt, and pepper. Add shredded cheese and stir to combine.

Spray a 9×13 baking pan with cooking spray. Add bagel pieces. Add sausage mixture evenly over the top. Pour egg mixture on evenly.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until browned. Allow to sit for 5 minutes then garnish with cilantro before serving.

Blueberry Croissant Bake

We just got back from the Oregon Coast which has become our family’s favorite vacation. We found the best beach house about 5 years ago and have now stayed there 3 times. It is so dreamy! The kitchen is so pretty and has the BEST light! I love cooking there and knew this time I had to make something “blog worthy” to take advantage of that beautiful light. I chose to make a variation of something from one of my favorite blogs, “The Girl Who Ate Everything.” I’ve had her recipe for “Blueberry Croissant Puff” pinned for a long time waiting for a special time to make it. Our beach house was the perfect setting and they even had the perfect blue dish to make it in! My whole family absolutely loved this and I definitely will not wait for a special occasion to make it again. I love that it was so easy but tasted and looked like I spent tons of time on it. Ha! I am not a fan of soggy overnight French toast bakes usually so I changed the cooking process to make it my own. I did not soak overnight and added quite a bit of time to baking it. I also added a little cinnamon to the cream cheese custard and loved the extra depth of flavor that it gave. I can’t wait to make this again!

Blueberry Croissant Bake

  • Servings: 8
  • Difficulty: easy
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6 large croissants, cut up into bite sized pieces
2 cups fresh or frozen blueberries
2 (8 ounce) package cream cheese, softened well
1 1/3 cup sugar
4 eggs
2 teaspoons vanilla
½ teaspoon cinnamon
2 cups milk
Powdered sugar for serving


Preheat oven to 350 degrees. Prepare 9×13 baking dish by spraying lightly with cooking spray. Place croissant pieces in the pan and sprinkle with blueberries.

Beat cream cheese, sugar, eggs, cinnamon and vanilla in medium bowl with electric mixer until smooth and creamy. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let sit 10-20 minutes.

Bake at 350°F for 55 minutes or until center is set and golden brown. Cover lightly with foil for the last 10 minutes to prevent over-browning.

Let sit for 5-10 minutes then serve warm dusted with powdered sugar.