2,845 batter recipes

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Very tasty treat! Easy to make and very moist. I added 1/2 cup chopped pecans to the batter. Would be good with some dried cranberries also.

Lighter applesauce cinnamon waffles made with buttermilk, whipped egg whites, and a splash of maple syrup. Cinnamon-sugar dusted on top, optional raisins folded into the batter.

Homemade lady fingers piped from a light egg white and cake flour batter with vanilla and orange flavoring. Delicate sponge cookies for tiramisu, trifle, or eating on their own.

Apple oat muffins topped with cinnamon-brown sugar streusel. Quick oats add hearty texture, fresh apple keeps the crumb moist. One-bowl batter, ready in 30 minutes.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Chocolate chip pumpkin cookies turn out cakey-soft with bittersweet chips melting into a spiced pumpkin batter. The whole batch comes together in one bowl with no chilling required.

Rich double chocolate muffins made with melted unsweetened chocolate in the batter and loaded with semi-sweet chocolate chips. Tender, fudgy, and made with buttermilk for extra moisture.

Cinnamon oatmeal apple cookies fold grated apple, raisins, and whipped egg whites into an oat batter sweetened with apple juice or honey. Soft, lightly spiced, naturally low-fat cookies.

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

Chocolate chip pop't wheat cookies fold puffed wheat cereal and quick oats into a honey-sweetened batter loaded with chocolate chips. Light, crackly edges with a chewy oatmeal center.

Pumpkin apple waffles with pureed pumpkin, shredded apple, and warm autumn spices in a light egg-white batter. A low-fat fall breakfast crisp on the outside, tender within.

Classic banana bread with three mashed bananas, eggs, and a no-frills batter that bakes into a tender loaf with a crackled top. The simple banana loaf grandma made.

Oatmeal waffles or pancakes: hearty whole-wheat batter with quick oats, buttermilk, and a touch of molasses for warm depth. Heart-healthy breakfast made with egg substitute and canola oil.

Hershey's chocolate brownies bake a one-bowl cocoa batter with corn oil and egg substitute for a lower-cholesterol take on the classic. Fudgy centers, crackly top, dusted with powdered sugar.

Upside-down chocolate cake layers marshmallows and a cocoa-walnut syrup under boxed devil's food batter, baking into a gooey self-saucing chocolate dessert.