Nothing beats the magic of baking powder for creating light, airy treats that wow every time. Whether you’re whipping up quick weeknight biscuits, fluffy weekend pancakes, or impressive desserts for guests, these recipes turn simple ingredients into extraordinary delights. Get ready to discover 20 foolproof ways to make your baking rise to the occasion—let’s dive in and find your next kitchen favorite!
Classic Buttermilk Pancakes
Ready for the fluffiest breakfast treat? These classic buttermilk pancakes deliver that perfect golden-brown stack every time. Remember to let the batter rest for maximum fluffiness.
Ingredients
– 2 cups of all-purpose flour
– 2 tablespoons of granulated sugar
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– A good pinch of salt
– 2 cups of buttermilk
– 2 large eggs
– ¼ cup of melted butter
– A splash of vanilla extract
– Butter or oil for cooking
Instructions
1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, beat the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix; lumps are fine.
4. Let the batter rest for 10 minutes to activate the leavening agents for fluffier pancakes.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
6. Pour ¼ cup of batter for each pancake onto the hot surface.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
9. Keep cooked pancakes warm in a 200°F oven while finishing the batch.
10. Serve immediately with your favorite toppings.
Unbelievably light and tender, these pancakes have a subtle tang from the buttermilk that pairs perfectly with maple syrup. The edges stay slightly crisp while the centers remain cloud-soft. Try stacking them with fresh berries and a dollop of whipped cream for a weekend brunch centerpiece.
Light and Airy Biscuits
Never underestimate the power of a perfectly flaky biscuit. Nothing beats pulling apart these light, buttery layers straight from the oven. They’re surprisingly simple to master with the right technique.
Ingredients
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– A good pinch of salt
– 1/2 cup of cold, cubed butter
– About 3/4 cup of cold buttermilk
– A splash of melted butter for brushing
Instructions
1. Preheat your oven to 425°F.
2. Whisk together the flour, baking powder, and salt in a large bowl.
3. Add the cold, cubed butter to the flour mixture.
4. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Pour in the cold buttermilk and stir with a fork until a shaggy dough just comes together.
6. Turn the dough out onto a lightly floured surface.
7. Gently pat the dough into a 1-inch thick rectangle.
8. Fold the dough in half, then pat it back down to 1-inch thickness.
9. Repeat this folding process two more times to create flaky layers.
10. Use a sharp, floured biscuit cutter to cut straight down through the dough without twisting.
11. Place the biscuits close together on a parchment-lined baking sheet so they rise up, not out.
12. Brush the tops of the biscuits with melted butter.
13. Bake for 12-15 minutes until the tops are golden brown and the biscuits have doubled in height.
14. Let the biscuits cool on the baking sheet for 5 minutes before serving.
So incredibly flaky and tender, these biscuits practically melt in your mouth. Split them warm and slather with honey butter, or use them as the base for the ultimate breakfast sandwich. Their delicate, airy texture makes them perfect for soaking up gravy or simply enjoying straight from the oven.
Homemade Waffles with Maple Syrup
You know those lazy weekend mornings when only warm, crispy waffles will do? This recipe delivers golden-brown perfection every time, with that satisfying crunch giving way to fluffy insides. Just drizzle generously with maple syrup for that classic comfort breakfast.
Ingredients
– 2 cups of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 tablespoon of baking powder
– A good pinch of salt
– 2 large eggs
– 1¾ cups of whole milk
– ½ cup of melted butter
– A splash of vanilla extract
– Your favorite maple syrup for serving
Instructions
1. Preheat your waffle iron to 375°F while you prepare the batter.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, beat the eggs until frothy, about 1 minute.
4. Pour in the milk, melted butter, and vanilla extract, then whisk until combined.
5. Tip: Don’t overmix the batter—a few lumps are fine and will keep your waffles tender.
6. Pour the wet ingredients into the dry ingredients and stir gently until just incorporated.
7. Let the batter rest for 5 minutes to allow the baking powder to activate.
8. Lightly grease the preheated waffle iron with non-stick spray or brush with melted butter.
9. Pour about ½ cup of batter onto the center of the iron, close the lid, and cook for 4–5 minutes.
10. Tip: Don’t peek for at least 3 minutes to ensure the waffle doesn’t tear.
11. Cook until the waffle is deep golden brown and releases easily from the iron.
12. Transfer to a wire rack instead of stacking them to maintain crispness.
13. Tip: Keep cooked waffles warm in a 200°F oven while you finish the batch.
14. Repeat with the remaining batter, greasing the iron between batches if needed.
15. Serve immediately with a generous pour of maple syrup.
Each bite offers a crisp exterior that shatters into a soft, airy center, with the rich butter flavor mingling perfectly with sweet maple syrup. Try topping with toasted pecans or fresh berries for extra texture, or sandwich a scoop of vanilla ice cream between two waffles for an indulgent dessert twist.
Fluffy Blueberry Muffins
Looking for that perfect bakery-style blueberry muffin? Let’s skip the complicated techniques and get straight to what works. These come together quickly and deliver that classic fluffy texture everyone craves.
Ingredients
– 2 cups of all-purpose flour
– 3/4 cup of granulated sugar
– A couple of teaspoons of baking powder
– A good pinch of salt
– 1 large egg
– 1 cup of milk
– 1/3 cup of vegetable oil
– A generous splash of vanilla extract
– 1 1/2 cups of fresh blueberries
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the 2 cups of all-purpose flour, 3/4 cup of granulated sugar, the couple of teaspoons of baking powder, and the good pinch of salt.
3. In a separate medium bowl, beat the 1 large egg with a fork until uniform.
4. Pour the 1 cup of milk, 1/3 cup of vegetable oil, and the generous splash of vanilla extract into the beaten egg. Whisk until just combined.
5. Tip: For tender muffins, mix the wet ingredients into the dry ingredients with a spatula, stirring just until the flour disappears. A few lumps are fine.
6. Gently fold in the 1 1/2 cups of fresh blueberries until they are evenly distributed.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
8. Tip: For higher domes, let the filled muffin tin sit on the counter for 10 minutes before baking.
9. Bake at 375°F for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Tip: Toss your blueberries in a tablespoon of the measured flour before folding them in to prevent them from sinking to the bottom.
11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Here’s the payoff: you get a wonderfully tender, cake-like crumb that’s packed with juicy, burst blueberries. They’re fantastic warm from the oven, but for a real treat, split one and toast it lightly, then slather with salted butter.
Perfectly Crispy Fried Chicken
A perfectly crispy fried chicken starts with proper preparation and hot oil. Always brine your chicken first for maximum juiciness, then double-coat for that signature crunch. This method delivers golden, shatteringly crisp results every single time.
Ingredients
– 4 cups of buttermilk for brining
– A good splash of hot sauce
– 1 whole chicken cut into 8 pieces
– 3 cups of all-purpose flour
– A couple of tablespoons of cornstarch
– 2 teaspoons of garlic powder
– 2 teaspoons of paprika
– 1 tablespoon of salt
– 1 teaspoon of black pepper
– Enough vegetable oil to fill your pot 3 inches deep
Instructions
1. Whisk together 4 cups buttermilk and a good splash of hot sauce in a large bowl.
2. Submerge 1 whole chicken cut into 8 pieces in the buttermilk mixture.
3. Cover the bowl and refrigerate for at least 4 hours or overnight.
4. Combine 3 cups all-purpose flour, a couple of tablespoons cornstarch, 2 teaspoons garlic powder, 2 teaspoons paprika, 1 tablespoon salt, and 1 teaspoon black pepper in a separate bowl.
5. Remove chicken pieces from buttermilk, letting excess drip off.
6. Dredge each piece thoroughly in the flour mixture, pressing to adhere.
7. Dip coated chicken back into the buttermilk mixture for 5 seconds.
8. Dredge chicken in flour mixture a second time, pressing firmly to create craggy texture.
9. Place double-coated chicken on a wire rack and let rest for 15 minutes.
10. Pour enough vegetable oil to reach 3 inches deep in a heavy Dutch oven.
11. Heat oil to 350°F using a deep-fry thermometer.
12. Carefully lower 3-4 chicken pieces into the hot oil using tongs.
13. Fry for 12-15 minutes, maintaining oil temperature between 325-350°F.
14. Flip chicken pieces halfway through cooking when underside is golden brown.
15. Remove chicken when internal temperature reaches 165°F and exterior is deep golden brown.
16. Drain fried chicken on a wire rack set over a baking sheet.
17. Let rest for 5 minutes before serving.
Very crispy, juicy fried chicken with a shatteringly crisp crust that stays crunchy for hours. The buttermilk brine ensures tender meat while the double-coating creates incredible texture. Serve it classic style with mashed potatoes or chop it over waffles for a sweet-savory twist.
Golden Cornbread
Mmm, nothing beats the warm, buttery aroma of freshly baked cornbread filling your kitchen. This golden cornbread recipe delivers that perfect balance of sweet corn flavor and tender crumb that pairs beautifully with chili or stands proudly on its own. Make it once, and it’ll become your go-to comfort side.
Ingredients
– 1 cup of yellow cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– 1 cup of buttermilk
– ⅓ cup of melted butter
– ¼ cup of honey
– 1 large egg
– A splash of vegetable oil for the pan
Instructions
1. Preheat your oven to 400°F.
2. Lightly grease a 9-inch square baking pan with vegetable oil.
3. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl.
4. In a separate bowl, beat the egg until smooth.
5. Stir the buttermilk, melted butter, and honey into the beaten egg.
6. Pour the wet ingredients into the dry ingredients.
7. Mix just until combined—don’t overmix, or the cornbread will be tough.
8. Pour the batter into the prepared pan, spreading it evenly.
9. Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Let the cornbread cool in the pan for 10 minutes before slicing.
11. Serve warm for the best texture and flavor.
Now, that golden crust gives way to a moist, slightly crumbly interior with just the right touch of sweetness from the honey. Try serving it warm with a pat of butter melting into the nooks, or crumble it over a bowl of spicy chili for a comforting twist.
Soft and Chewy Chocolate Chip Cookies
Baking these soft and chewy chocolate chip cookies requires just a handful of pantry staples. They come together quickly and deliver that perfect bakery-style texture every time. Follow these simple steps for cookies that stay soft for days.
Ingredients
– 2 sticks of softened butter
– ¾ cup each of brown and white sugar
– 2 large eggs
– A good splash of vanilla extract
– 2 ¼ cups of all-purpose flour
– 1 teaspoon each of baking soda and salt
– A couple of cups of chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Beat the softened butter with both sugars in a large bowl until light and fluffy, about 2-3 minutes.
3. Mix in the eggs one at a time, then add the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 9-11 minutes until the edges are golden but centers still look slightly underdone.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Fresh from the oven, these cookies have crisp edges giving way to soft, melty centers. The combination of brown and white sugars creates that perfect chewiness, while the generous chocolate chips ensure every bite is packed with flavor. Try warming them slightly and serving with a cold glass of milk for the ultimate comfort food experience.
Easy Banana Bread
Baking banana bread is one of those simple pleasures that fills your kitchen with warmth. This straightforward recipe delivers moist, flavorful results every time, perfect for using up those spotty bananas sitting on your counter. Let’s get straight to it.
Ingredients
– 3 very ripe bananas, mashed
– 1/3 cup melted butter
– 3/4 cup granulated sugar
– 1 large egg
– A splash of vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– A pinch of salt
– A handful of chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Stir in the melted butter until fully combined.
4. Mix in the sugar, egg, and vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Tip: Don’t overmix the batter once you combine wet and dry ingredients—this keeps the bread tender.
7. Gently fold the dry ingredients into the wet mixture until just combined.
8. Fold in the chopped walnuts if using.
9. Pour the batter into the prepared loaf pan and smooth the top.
10. Tip: For an even rise, give the pan a gentle tap on the counter to release air bubbles.
11. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
13. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
14. Allow it to cool completely before slicing for clean cuts.
Let this banana bread cool completely before slicing—it’s worth the wait. The crumb stays incredibly moist with pockets of sweet banana throughout. Try toasting a slice and slathering it with salted butter for a simple, satisfying treat.
Fluffy Vanilla Cupcakes
You know those days when only a perfect vanilla cupcake will do? Yesterday I nailed this recipe after several attempts. These come out consistently fluffy with that classic bakery-style dome.
Ingredients
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter at room temperature
– 2 large eggs
– 3/4 cup whole milk
– 2 teaspoons vanilla extract
– 1 and 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– A splash of vegetable oil for greasing
Instructions
1. Preheat your oven to 350°F.
2. Line a 12-cup muffin tin with paper liners and lightly grease them with vegetable oil to prevent sticking.
3. Whisk together the flour, baking powder, and salt in a medium bowl.
4. Beat the butter and sugar in a separate bowl with an electric mixer on medium speed for 2 minutes until pale and fluffy.
5. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
6. Mix in the vanilla extract.
7. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour, and mix on low speed just until combined—don’t overmix.
8. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9. Bake for 18-20 minutes until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
10. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Not overly sweet, these cupcakes have a tender, airy crumb that pairs beautifully with any frosting. Nothing beats their warm vanilla aroma straight from the oven. Try splitting one and toasting it lightly for a crispy-edged treat.
Southern-Style Buttermilk Fried Fish
Getting perfectly crispy fried fish doesn’t require fancy techniques—just quality ingredients and proper frying temperature. Golden, flaky fillets with that signature Southern crunch are easier than you think, making this a go-to weeknight dinner everyone will love.
Ingredients
– 1 pound of firm white fish fillets (like cod or catfish)
– 1 cup of buttermilk
– 1 cup of all-purpose flour
– 2 tablespoons of cornmeal
– 1 teaspoon of garlic powder
– 1 teaspoon of paprika
– A good pinch of cayenne pepper
– A couple of teaspoons of salt
– Freshly ground black pepper
– Enough vegetable oil to fill your pot about 2 inches deep
Instructions
1. Pat the fish fillets completely dry with paper towels.
2. Pour the buttermilk into a shallow bowl and place the fish fillets in it, turning to coat evenly.
3. Let the fish soak in the buttermilk for 15 minutes at room temperature—this helps tenderize and adds flavor.
4. In another shallow bowl, whisk together the flour, cornmeal, garlic powder, paprika, cayenne, salt, and black pepper.
5. Heat vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F, using a thermometer for accuracy.
6. Remove one fillet from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing to adhere.
7. Carefully lower the coated fillet into the hot oil, repeating with remaining fillets without overcrowding the pot.
8. Fry for 4–5 minutes until golden brown, flipping halfway through with tongs for even cooking.
9. Transfer the fried fish to a wire rack set over a baking sheet—this keeps them crispy instead of steaming on paper towels.
10. Let the fish rest for 2 minutes before serving to allow the crust to set.
Using a wire rack instead of paper towels prevents sogginess, ensuring each bite stays shatteringly crisp. The cornmeal adds extra crunch while the buttermilk marinade keeps the interior moist and tender. Unbelievably crispy on the outside and flaky within, this fish pairs perfectly with creamy coleslaw or tucked into soft buns with tartar sauce and pickles for a killer fish sandwich.
Light Lemon Poppy Seed Cake
Only the brightest lemon flavor can truly wake up a simple cake. Our light lemon poppy seed version is moist, tender, and perfect with your morning coffee. You’ll love how easy it is to throw together.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of softened unsalted butter
– 2 large eggs
– 1 cup of buttermilk
– A couple of tablespoons of fresh lemon juice
– The zest from one lemon
– 2 tablespoons of poppy seeds
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– A pinch of salt
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9-inch loaf pan thoroughly and line it with parchment paper for easy removal.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
5. Beat in the eggs one at a time until fully incorporated.
6. Mix in the lemon zest and poppy seeds.
7. Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix just until combined; don’t overmix.
8. Stir in the fresh lemon juice until the batter is smooth.
9. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
10. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Keep this cake simple with a dusting of powdered sugar, or dress it up with a lemon glaze. Its fine, tender crumb and bright, zesty flavor make it a versatile treat for any time of day.
Quick and Easy Scones
Hectic mornings demand simple solutions, and these scones deliver. They come together in minutes with pantry staples. Perfect for breakfast or an afternoon pick-me-up.
Ingredients
– 2 cups of all-purpose flour
– 1/3 cup of granulated sugar
– A tablespoon of baking powder
– A pinch of salt
– 1/2 cup of cold butter, cut into small cubes
– 1/2 cup of heavy cream
– One large egg
– A splash of vanilla extract
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
3. Cut the cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
4. In a separate bowl, whisk the heavy cream, egg, and vanilla extract until combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
6. Turn the dough out onto a lightly floured surface and knead it 2-3 times to bring it together.
7. Pat the dough into a 1-inch thick circle.
8. Cut the circle into 8 wedges using a sharp knife.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Brush the tops of the scones with a little extra heavy cream for a golden finish.
11. Bake for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
12. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Light and tender with a slightly crisp exterior, these scones have a buttery richness. Serve them warm with clotted cream and jam for a classic treat, or enjoy them plain with your morning coffee. They also make excellent bases for strawberry shortcake when split and topped with fresh berries.
Homemade Angel Food Cake
Fragile, airy, and impossibly light, angel food cake is a classic American dessert that’s surprisingly simple to make at home. Forget the boxed mix—this from-scratch version delivers that signature cloud-like texture with just a few basic ingredients. Perfect for summer berries or a simple dusting of powdered sugar.
Ingredients
– A dozen egg whites at room temperature
– A cup and a half of superfine sugar
– A cup of cake flour
– A couple of teaspoons of cream of tartar
– A good pinch of fine salt
– A splash of pure vanilla extract
Instructions
1. Preheat your oven to 350°F and position a rack in the lower third.
2. Sift the cake flour with half of the superfine sugar into a medium bowl.
3. Tip: Use room temperature egg whites—they whip up higher and hold more air.
4. In a large, perfectly clean metal bowl, combine egg whites, cream of tartar, and salt.
5. Beat on medium speed until foamy, about 1 minute.
6. Gradually add the remaining sugar while beating, then add vanilla.
7. Increase speed to high and whip until stiff, glossy peaks form, about 5-7 minutes.
8. Tip: Stop beating when the peaks hold their shape when you lift the beaters.
9. Sift the flour-sugar mixture over the egg whites in four additions, gently folding with a spatula after each.
10. Tip: Fold gently and swiftly to keep the air in—no stirring!
11. Spoon the batter into an ungreased 10-inch tube pan and smooth the top.
12. Bake for 35-40 minutes until the top is golden brown and springs back when lightly touched.
13. Invert the pan immediately onto its feet or over a bottle neck to cool completely, about 2 hours.
14. Run a thin knife around the edges and center tube to release the cake.
Every bite melts into a sweet, vanilla-kissed cloud with a tender crumb that’s not too dense. Serve it plain for a light treat, or top with fresh berries and whipped cream for a stunning dessert. It’s fantastic for soaking up fruit syrups or pairing with a cup of coffee.
Fluffy Cinnamon Rolls
Mornings just got infinitely better with these pillowy cinnamon rolls. They’re surprisingly simple to make from scratch, filling your kitchen with that irresistible warm spice aroma. Perfect for lazy weekends or when you need a comforting treat.
Ingredients
– 3 ½ cups of all-purpose flour
– 1 cup of warm whole milk (around 110°F)
– ½ cup of granulated sugar
– ⅓ cup of melted unsalted butter
– 2 large eggs
– 1 packet of active dry yeast
– 1 teaspoon of salt
– For the filling: ¾ cup of packed brown sugar, 2 tablespoons of ground cinnamon, and ¼ cup of softened butter
– For the glaze: 1 cup of powdered sugar, a splash of milk, and 1 teaspoon of vanilla extract
Instructions
1. Combine warm milk, yeast, and 1 tablespoon of sugar in a large bowl. Let it sit for 5 minutes until foamy.
2. Mix in remaining sugar, melted butter, eggs, and salt until well combined.
3. Gradually add flour, 1 cup at a time, stirring until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Roll dough into a 16×12-inch rectangle on a lightly floured surface.
7. Spread softened butter evenly over the entire surface, leaving a ½-inch border.
8. Combine brown sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered dough.
9. Tightly roll the dough from the long side into a log, pinching the seam to seal.
10. Cut the log into 12 equal pieces using dental floss for clean cuts.
11. Arrange rolls in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes until puffy.
12. Preheat oven to 350°F while rolls are rising.
13. Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F.
14. Whisk powdered sugar, milk, and vanilla together until smooth while rolls cool slightly.
15. Drizzle glaze over warm rolls before serving.
Zesty cinnamon flavor shines through each soft, pull-apart layer of these rolls. The tender crumb practically melts in your mouth while the sweet glaze adds just the right finishing touch. Try serving them warm with a scoop of vanilla ice cream for an indulgent dessert twist.
Golden Brown Onion Rings
Unbelievably crispy and addictive, these golden brown onion rings deliver that perfect crunch you crave. Using a simple beer batter creates that signature light, airy coating that shatters with each bite. They’re the ultimate game day snack or burger companion that’ll disappear in minutes.
Ingredients
– 2 large sweet onions, sliced into ½-inch rings
– 1 cup all-purpose flour
– 1 cup cold beer (a light lager works great)
– 1 teaspoon baking powder
– 1 teaspoon smoked paprika
– A couple of big pinches of salt
– A splash of hot sauce
– Vegetable oil for frying (enough to fill your pot 3 inches deep)
Instructions
1. Separate onion slices into individual rings and pat completely dry with paper towels.
2. Heat vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
3. Whisk together flour, baking powder, smoked paprika, and salt in a medium bowl.
4. Pour cold beer and hot sauce into the dry ingredients, stirring just until combined (lumps are fine).
5. Dip one onion ring into the batter, letting excess drip back into the bowl.
6. Carefully lower the battered ring into the hot oil using tongs.
7. Fry for 2-3 minutes until golden brown, flipping halfway through cooking.
8. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
9. Repeat with remaining onion rings, working in small batches to maintain oil temperature.
10. Sprinkle finished rings with additional salt while still hot.
Nothing beats that initial crackle when you bite into these perfectly crisp rings. The sweet onion softens inside its golden shell, creating that classic textural contrast we all love. Try stacking them high on burgers or serving with spicy ranch for dipping—they’re dangerously good.
Perfectly Fluffy Crepes
A perfectly fluffy crepe is simpler than you think—just a few pantry staples and the right technique. Achieving that delicate, paper-thin texture comes down to batter consistency and pan temperature. Let’s make crepes that are tender enough to melt in your mouth but sturdy enough to hold your favorite fillings.
Ingredients
– 1 cup of all-purpose flour
– A couple of large eggs
– 1 1/4 cups of whole milk
– 2 tablespoons of melted butter, plus extra for the pan
– A generous pinch of salt
– A splash of vanilla extract
– 1 tablespoon of granulated sugar
Instructions
1. Whisk 1 cup flour, 1 tablespoon sugar, and a generous pinch of salt in a medium bowl.
2. Make a well in the center and crack in 2 large eggs.
3. Gradually pour in 1 1/4 cups milk while whisking to prevent lumps.
4. Whisk in 2 tablespoons melted butter and a splash of vanilla until smooth—the batter should be thin, like heavy cream.
5. Let the batter rest for 15 minutes; this relaxes the gluten for more tender crepes.
6. Heat a nonstick skillet over medium heat (325°F if using an infrared thermometer).
7. Lightly brush the pan with melted butter—just enough to coat, not pool.
8. Pour 1/4 cup batter into the center of the hot pan.
9. Immediately tilt and swirl the pan to spread the batter into a thin, even circle.
10. Cook for 60–75 seconds until the edges lift and the bottom is lightly golden.
11. Flip carefully with a thin spatula and cook for another 30 seconds.
12. Tip: Stack cooked crepes with parchment paper between to prevent sticking.
13. Repeat with remaining batter, adjusting heat if the pan gets too hot.
Light and delicate, these crepes have a subtle sweetness from the vanilla and a buttery richness. Their thin, flexible texture makes them ideal for rolling with fresh berries or folding over savory fillings like ham and cheese. For a showstopper, layer them with pastry cream and top with a glossy fruit glaze.
Soft Pretzels with Cheese Dip
Unexpectedly easy to make at home, these soft pretzels deliver that classic mall-food-court satisfaction without the trip. With a chewy exterior and pillowy interior, they’re perfect for dipping into warm cheese sauce. You’ll wonder why you ever bought them pre-made.
Ingredients
For the pretzels: 1½ cups warm water, a packet of active dry yeast, a teaspoon of sugar, 4 cups all-purpose flour, 2 teaspoons salt, 2 tablespoons melted butter, a third cup of baking soda, one egg beaten with a splash of water, and a generous sprinkle of coarse salt.
For the cheese dip: 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup whole milk, 2 cups shredded cheddar cheese, and a pinch of garlic powder.
Instructions
- Combine 1½ cups warm water (110°F), 1 packet active dry yeast, and 1 teaspoon sugar in a large bowl.
- Let the mixture sit for 5 minutes until foamy.
- Stir in 4 cups all-purpose flour, 2 teaspoons salt, and 2 tablespoons melted butter until a shaggy dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
- Preheat your oven to 450°F and line two baking sheets with parchment paper.
- Bring 10 cups of water and ⅓ cup baking soda to a boil in a large pot.
- Divide the dough into 12 equal pieces and roll each into an 18-inch rope.
- Twist each rope into a pretzel shape and pinch the ends to secure.
- Boil each pretzel in the baking soda water for 30 seconds, flipping once.
- Transfer the boiled pretzels to the prepared baking sheets using a slotted spoon.
- Brush each pretzel with the egg wash and sprinkle generously with coarse salt.
- Bake for 12–14 minutes until deep golden brown.
- While pretzels bake, melt 2 tablespoons butter in a saucepan over medium heat.
- Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until bubbly.
- Gradually whisk in 1 cup whole milk until smooth and thickened.
- Remove from heat and stir in 2 cups shredded cheddar cheese and a pinch of garlic powder until melted.
Keep these pretzels warm for maximum chewiness—they develop a satisfying crust that gives way to a soft, airy interior. The sharp cheddar dip adds a creamy, tangy contrast that makes them irresistible. Try serving them alongside spicy mustard or crumbling them over chili for a fun twist.
Fluffy Red Velvet Cake
Mmm, nothing beats the dramatic crimson layers and cream cheese frosting of a perfect red velvet cake. This version delivers that signature moist, tender crumb with just the right balance of cocoa and tang. Follow these steps for bakery-quality results every single time.
Ingredients
– 2 ½ cups of all-purpose flour
– 1 ½ cups of granulated sugar
– 1 teaspoon of baking soda
– 1 teaspoon of fine salt
– 2 tablespoons of unsweetened cocoa powder
– 1 ½ cups of vegetable oil
– 1 cup of buttermilk, at room temperature
– 2 large eggs, at room temperature
– 2 tablespoons of red food coloring
– 1 teaspoon of pure vanilla extract
– 1 teaspoon of white vinegar
– 8 ounces of full-fat cream cheese, softened
– ½ cup of unsalted butter, softened
– 4 cups of powdered sugar
– A splash of whole milk
Instructions
1. Preheat your oven to 350°F.
2. Grease and flour two 9-inch round cake pans thoroughly.
3. Whisk together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
4. In a separate bowl, combine the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
9. For the frosting, beat the cream cheese and butter together until creamy.
10. Gradually add the powdered sugar, beating on low speed to avoid a cloud of sugar.
11. Add a splash of milk and beat until the frosting is smooth and spreadable.
12. Place one cake layer on a serving plate and spread with a generous layer of frosting.
13. Top with the second layer and frost the top and sides evenly.
Perfectly tender and subtly tangy, this cake boasts a velvety crumb that melts in your mouth. For a stunning presentation, garnish with fresh raspberries or shaved white chocolate. Serve chilled for clean slices and maximum flavor impact.
Light and Crispy Tempura Vegetables
Nothing beats the satisfying crunch of perfectly fried vegetables. Now you can make restaurant-quality tempura at home with this straightforward method. Keep everything cold and work quickly for the lightest batter.
Ingredients
– 2 cups of assorted vegetables (think zucchini, sweet potato, broccoli florets)
– 1 cup of all-purpose flour
– 1 cup of ice-cold sparkling water
– A couple of ice cubes
– 4 cups of vegetable oil
– A splash of soy sauce for dipping
Instructions
1. Cut all vegetables into ¼-inch thick slices or small florets.
2. Pour vegetable oil into a heavy-bottomed pot until it reaches 2 inches deep.
3. Heat oil to 350°F, checking with a deep-fry thermometer.
4. Combine flour and ice-cold sparkling water in a bowl, stirring just until mixed (lumps are fine).
5. Drop a couple of ice cubes into the batter to keep it chilled.
6. Dip vegetable pieces one at a time into the batter, letting excess drip off.
7. Carefully lower battered vegetables into the hot oil using tongs.
8. Fry for 2-3 minutes until golden and crisp, flipping halfway.
9. Remove tempura with a slotted spoon and drain on paper towels.
10. Work in small batches to maintain oil temperature at 350°F.
11. Serve immediately with a splash of soy sauce for dipping.
A delicate, lacy crust shatters to reveal tender-crisp vegetables inside. The contrast between the airy batter and sweet vegetable centers makes this irresistible. Try serving alongside steamed rice with extra soy sauce for a complete meal that feels both light and satisfying.
Easy Homemade Donuts
Only have 30 minutes? These homemade donuts deliver that fresh-from-the-fryer taste without the fuss. Our simple method skips the yeast for instant satisfaction.
Ingredients
– 2 cups of all-purpose flour
– 1/2 cup of granulated sugar
– 2 teaspoons of baking powder
– A good pinch of salt
– 3/4 cup of milk
– 2 tablespoons of melted butter
– 1 large egg
– A splash of vanilla extract
– Enough vegetable oil for frying (about 4 cups)
– 1/2 cup of powdered sugar for dusting
Instructions
1. Whisk together 2 cups flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and a pinch of salt in a large bowl.
2. In a separate bowl, beat 1 egg until smooth, then stir in 3/4 cup milk, 2 tablespoons melted butter, and a splash of vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overmix or your donuts will be tough.
4. Turn the dough onto a floured surface and gently pat it to 1/2-inch thickness.
5. Use a donut cutter or two round cutters (one large, one small) to cut out donut shapes, re-rolling scraps once.
6. Heat 4 cups vegetable oil in a heavy pot to 350°F, checking with a thermometer for accuracy.
7. Carefully slide 2-3 donuts into the hot oil using a slotted spoon, frying for 60-90 seconds per side until golden brown.
8. Remove donuts with the slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crisp.
9. Let donuts cool for 5 minutes, then dust generously with 1/2 cup powdered sugar using a fine-mesh sieve for even coverage.
Just pulled from the fryer, these donuts boast a tender, cake-like crumb with a delicate crackle of sugar. Enjoy them warm with a dunk in cold milk or crumble over ice cream for a playful dessert twist.
Summary
My dear bakers, this collection proves baking powder’s magic in creating fluffy treats for any moment. From breakfast to dessert, there’s something delightful for everyone. I’d love to hear which recipes become your kitchen favorites—please share your baking adventures in the comments below! Don’t forget to pin this roundup on Pinterest so you can easily return to these fluffy creations whenever inspiration strikes. Happy baking!
