3,355 batter recipes

Orange poppyseed muffins made tender with sour cream and packed with double orange flavor from juice and extract. A simple stir-together batter with no mixer needed.

Fruity buckwheat muffins fold Granny Smith apples and dates into a half-buckwheat-flour batter for nutty, hearty whole-grain muffins with natural sweetness in 35 minutes.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

Beer-battered hush puppies with cornmeal, self-rising flour, and chopped onions. Beer adds lightness and tang. Drop in hot oil, fry until crisp for pub-style cornbread bites.

Coconut beer shrimp with sweet and tangy sauce: beer-battered shrimp rolled in fresh coconut, fried crisp, served with a marmalade-mustard-horseradish dip. A Gulf Coast appetizer classic.

Miracle Whip spice cake folds the salad dressing into a molasses-and-spice batter for a moist, eggless cake with deep cinnamon, clove and nutmeg warmth.

Nantucket donuts: classic New England cake donuts with cinnamon and nutmeg in the batter, fried golden and tumbled in a bag of cinnamon sugar. Old-fashioned donut shop nostalgia.

Pressure cooker buttermilk bread steams a tangy quickbread batter into a moist tender loaf. No oven needed for this old-fashioned steamed bread.

A wild ribbon cake with melted Snickers bars swirled through box cake batter, orange zest in the other half, and a Snickers glaze drizzle on top. Fun, easy, unforgettable.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.

Mexican cornbread is a Texas-style layered skillet-style cornbread with browned ground meat, onion, jalapeños, and melted American cheese sandwiched between golden cornmeal batter.

Cinnamon swirl bread with a brown sugar and cinnamon ribbon marbled through a tender, sour milk quick bread batter. No yeast needed for this coffee cake-style loaf.

Traditional Japanese tempura with a light, crispy cold-water batter and homemade tentsuyu dipping sauce. Works for vegetables, shrimp, fish, and squid with authentic frying techniques.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.