10,000 take recipes

These flapjacks are leaps and bounds better than any other I've tested. The key is the buttermilk which makes them thick and fluffy and adds just the right flavor.

Cholesterol free buttermilk pancakes swap whole eggs for liquid egg substitute, keeping the tangy buttermilk lift and tender crumb without the yolks. Heart-smart Sunday breakfast.

Buttermilk pancakes with both baking powder AND soda for maximum lift, plus a splash of oil for a tender bite. Eight ingredients, fluffy stack, ready in 15 minutes.

With blueberries in season, try these moist and delicious muffins that are easy to make!

Diabetic-friendly oatmeal peanut butter cookies use sugar substitute and Egg Beaters for a lower-glycemic treat. Soft, chewy, and packed with classic flavor without the spike.

This scrumptious banana bread will become your favorite too with this simple recipe that's stress free!

Southern buttermilk biscuits baked in a screaming-hot cast iron skillet for crisp golden bottoms and pillowy tender insides. Old-school technique with Crisco, baking soda, and a quick knead.

Cape Cod cranberry scones flavoured with fresh cranberries, grated orange zest and buttermilk for a tender crumb. Cut into wedges and baked golden in 15 minutes for a New England breakfast classic.

Short order buttermilk pancakes with both baking soda and baking powder for double leavening, mixed fast and slapped onto a hot griddle. Tangy, fluffy, and breakfast-ready in 30 minutes.

Easy to make, tastes delicious and this banana bread is also packed with goodness. It's a wholesome yet yummy breakfast with a cup of orange juice and/or coffee.

Classic buttermilk pancakes from scratch with a tender, fluffy texture and golden edges. Eight pantry ingredients, ready in 20 minutes for weekend breakfast or weeknight dinner.

Classic banana bread with chopped nuts and perfectly balanced sweetness—mix by hand in minutes for a reliable, never-dry loaf.

Recipe yields 12 scones. Find more recipes on TheNibble.com.

I loved these brownies! Not too sweet, not super rich, just the right balance, and satisfy my craving without making me feeling guilty afterwards.They are more cake like with a very tender crumb, a bit on the dry side, excellent with a glass of milk. I used whole wheat flour and sprinkled chopped hazelnuts on top. Definitely a keeper!

Even if you dont like Ricotta cheese. DO NOT pass up this great recipe. I would have to give it a 5 star plus rating! Those who tasted these yummy treats all agree to the five star rating. So easy to make, but so hard to keep the cookie monster away! You will not be sorry with these great little treats!

Holiday sugar cookies: a tender, softly leavened cut-out cookie made with sour milk for tang and lift. Great-grandma's recipe that bakes pale and soft, ready for sprinkles and icing.