Learning to Cook Breakfast {from Scratch}

by Robin on July 27, 2010 in Dinner Table, Food, Hospitality, Servanthood

Learning to cook from scratch is a wonderful thing to learn for both moms and daughters. There is a wonderfully satisfying feeling when you are able to make nourishing good food for your family.

Does everything have to be made from scratch? No. But the more you learn to make from scratch the better trained you and your daughters will be. Another great reason to learn to cook from scratch is that you will know what is going into your food. Have you read any food labels lately? It is astonishing how many ingredients can go into the simplest of foods and the majority of the ingredients sound like strange chemicals.

I know many families that have special diets – like the sweet wife that I know whose husband has a strict diet due to health issues, to the young mom whose daughter is on a rotation diet consisting of different grains, fruits, veggies, etc. on a four day rotation, or the mom who just learned she has diabetes, and the wife who now has to provide a low-sodium diet for her husband.

There are more and more people who are having special dietary needs. The more we learn about nutrition and cooking from scratch, the better prepared we will be (as well as our daughters).

Our family has recently had to switch to a gluten-free diet due to health reasons. While it has been a big learning curve for us, it has also been a great blessing. Not only are we making most of our food from scratch and being intentional in what we are eating, we are experiencing greatly improved health.

Lets start with a breakfast meal that can be made ahead and put in the freezer for an easy morning. Just plan on an hour or so and you will have several breakfast meals ready to go. And you will know exactly what is in them!

The pancake recipe is I share here is gluten-free (GF) and requires some different types of flours so if you don’t need to cook gluten-free just replace the flours with regular wheat or all-purpose flour. You may need to tweak it a little or just use your own favorite pancake recipe.

Double, triple or quadruple these recipes to make plenty for the freezer.

The Best Pancakes


1 cup GF flour blend
1 TB evaporated cane juice or sugar
2 tsp GF baking powder
1/4 tsp salt
1 egg
1 cup milk
1 tsp GF vanilla extract
2 TB melted butter

Mix together the flour, sugar, baking powder, and salt in a bowl. Add the egg, milk, and vanilla and mix. Add the melted butter and mix just until the ingredients are combined. Heat griddle or skillet to medium-high. Grease with butter or nonstick cooking spray.

Pour or dip the batter onto the griddle or skillet. I like to use a large cookie scoop to make them all around the same size. Cook until bubbles form on the surface and then flip the pancakes and cook other side until golden brown.

Variation: Add 1/2 to 1 cup of fresh or frozen blueberries to the batter.

(This recipe came from the Artisanal Gluten-Free Cooking cookbook.)

Turkey Sausages

1 lb. ground turkey
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp oregano
1/8 tsp cayenne pepper
1/4 tsp ginger
1/4 tsp dried basil
1/2 tsp thyme
1/2 tsp sage
1/2 tsp salt
1 egg

Mix all the ingredients and chill for an hour or two. Chilling the mix helps to enhance and blend the flavors as well as helps when forming the patties. Make into patties and fry in a skillet with a little butter or on a griddle. Cool and then freeze. If you don’t have all of the spices you can make it without using them all, except the sage. The sage gives adds a great sausage flavor.

Homemade Maple Syrup

2 cups evaporated cane juice or sugar
1 cup water
1 tsp. maple extract

Bring evaporated cane juice and water to a slow boil, stirring constantly. Remove before it comes to a full boil. Stir in the maple extract. Store in a jar in the refrigerator.


When freezing pancakes or sausages you have a couple of options. It depends on how much room and time you have.

1. Place them on a tray in a single layer, freeze and then put them into freezer bags.

2. Put them in freezer bags with wax or parchment paper in between, so they don’t stick to each other and you can easily pull out just what you need without thawing the entire bag.

What are some of your favorite make-ahead breakfasts?
Please share in the comments section so we can learn from each other.

If you didn’t win the Raising Generations necklace, you can get here it for 15% off with code: GENERATIONS15 (discount available through July 30th).


Married to Rob for 32 years and mother to Breezy and Emily Rose. A sinner saved by Grace, loves making her home a warm and inviting place to live and create in. Maker, gluten-free baker, and manager of several home businesses - Noble Rose Press, Clementine Pattern Co., and The Breezy Tulip Studio. You can find her at her brand new blog MamaShire.com.

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Jessica July 27, 2010

Looking forward to making these pancakes!

Erin M. July 27, 2010

Love these recipes Robin! Going to give them a try! My boys LOVE pancakes and waffles – both easy to freeze ahead of time!

Karen July 27, 2010

Awesome post and just at the right time!I just went gluten free two weeks ago because of tummy issues. I love this recipe and also the blog that has it and I found many links that will help me. Thank you so much.

Darcy July 27, 2010

Those are the same recipes I use (except for the turkey sausage which I do slightly different). We use whole grain spelt flour. In fact, I just made pancakes and homemade syrup this morning!

Courtney July 27, 2010

This is my same pancake recipe – but WOW – look at that Turkey Sausage – love it! 🙂 Thank you!

Laura July 27, 2010

Thank you so much for the recipes!

I taught myself to cook from scratch when I was in high school and my mom had to go to work. There was a lot of trial and error so I’m working on teaching my girls now. 🙂 Pancakes are already a favorite, but now I’m excited to make sausage, too!

Suzanne July 27, 2010

For the school year I freeze waffles ahead of time. I love the turkey sausage receipt, will have to try that one! Thanks:-)

Jenny July 27, 2010

I agree with your position on sage offering that special “sausage-y” flavor, however, nursing mothers should be aware that sage has a drying effect. Handy if you suffer a runny nose, not so handy when it affects your milk supply.
Wonderful recipes! Making homemade breakfast sausage is the best way to avoid the harsh chemicals found in factory made sausage, and it’s so very delicious!

Mama Mirage July 27, 2010

Good to know about sage! Thanks for the heads-up!

Cari B. July 27, 2010

One of my son’s is autistic. He also has several medical issues. One of which is food allergies- soy, eggs, and all nuts. I had to learn how to make everything from scratch. There isn’t much you buy prepared that doesn’t have soy in it. At first I was really frustrated, but now I’m thankful. We eat so healthier now. I make pancakes and freeze them. I also make granola bars, which has turned out to be one of my son’s favorite things that I make. I love making food from scratch because I control what goes in it. Thanks for the turkey sausage and maple syrup recipe!

Tracey July 27, 2010

Could you please share your granola bar recipe?

Kara July 27, 2010

Oh thankyou for the sausage recipe! We love sausage, but it’s just a treat at our house since it has so much weird stuff in it.

Jessie July 27, 2010

I’m very excited to try these recipes, esp the turkey sausage. My husband and I have been eating much more turkey due to trying to lose weight, it has much fewer calories. I noticed though that your sausage recipe has cumin and cayenne pepper in it. Is it spicy (at all; my stomach can’t handle bell peppers!)?

Jennifer @ Milk & Honey Mommy July 27, 2010


I am a scratch cooker to the core. You’re right…one doesn’t have to cook everything from scratch, but I choose to because I like having input into what ingredients (and the amounts) are in the food I eat and that I serve my family. I’m still working on the challenge of removing more white ingredients and replacing them w/healthier alternatives. White sugar is my vice. I am also teaching my children to cook from scratch.

The only thing I might make ahead for breakfast are muffins. I don’t often make ahead because I like to have food hot and fresh out of the oven or off of the stove; just freshly made.

I have a difficult time w/making things

Crystal July 27, 2010

I LOVE to bake! So muffins and breads are two of the things I make most often for our breakfasts. Actually I just posted a recipe for a Chocolate Cherry Muffin today! And it’s healthy too! Muffins typically do great in the freezer as well! They are easy to take out and reheat.

As far as sugar goes, I love to use rapadura. It’s still sugar, but it’s unrefined and unbleached. I use the Rapunzel brand (on Amazon).

I make a yummy blueberry sauce for our pancakes that is super easy:

2 cup blueberries, rinsed
1/4 c rapadura (evaporated cane sugar)
1/4 c real maple syrup
2 T water

Put 1 cup blueberries, sugar, maple syrup and water in medium saucepan over med-low heat. Heat and stir until thesugar dissolves and simmer for 5-6 minutes or until the blueberries begin to burst. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all of the juices extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup. Serve over pancakes!

Shawn July 27, 2010

Cooking from scratch is something I enjoy, but do not have any good recipes for breakfast. Thank you. I would love a recipe for oatmeal in a crockpot. Does anyone have a good one?? We have a large family and I am not a morning person. So something That I can cook up real easy would be a bonus!! (SMILE)


Rachel July 27, 2010

i would be interested in that recipe too! i do it stove top now… this is a recent thing for me, as i’m just learning to like ‘real’ oatmeal, as opposed to the packets… i was also tipped off to something by friends; steel cut oats are far superior to rolled oats, and i totally agree. they are, however, much more expensive in traditional grocery stores… i got a good deal on them at trader joe’s, though, if you’ve got one near you. these are not ‘quick cooking’ oats though, and take about 30 minutes to cook… so i’m wondering if a crock pot might be a good method for them. anyone know?

Elizabeth July 27, 2010

Thanks for sharing, Mrs. Brookshire!
There is something to wonderful about a fresh, homemade, from-scratch breakfast! Mmm…pancakes are just delicious! Thanks for sharing the recipe!
May I ask where you find the ingredients of the flour blend? Do you purchase them just from the grocery store or somewhere else?

Thanks again! This website is such a blessing and encouragement to me as a daughter and homemaker-in-training! 🙂


Sarah Sommerville July 27, 2010

I just have to say (again) that I am loving your blog! 🙂 It is SO encouraging!

Thank you for the great recipes. Just yesterday I was looking at the price of sausage and wondering “how can I make this myself” and low and behold, there is a recipe today! Thank you!

I’ve enjoyed making mini pancakes for my girls and keeping them in the freezer. Fun and easy.

Mama Mirage July 27, 2010

Yum! When I make fresh pancakes I do a double batch and freeze half. I make them with a 1/8 C. measuring scoop so they come out toaster-sized. After we’ve had our fill I take the cooled leftovers and pull off a strip of saran wrap just a little wider than the pancakes and I place one pancake on the end of it, fold it up over the top, stack another pancake on that, then fold the end of the saran strip over the top of that one and add another on the top. I then take these stacks of pancakes and put as many stacks as I can fit into a ziplock bag and freeze. Waxed paper/ parchment is so much more spendy than clear food wrap and I don’t have the freezer space to flash-freeze. I also make sure that we eat the more well-done pancakes right away and save the paler ones for freezing. This is because when reheated in the microwaive I notice pancakes become rubbery and/or soggy so I prefer to reheat them in the toaster so that they retain more of their original texture- perhaps slightly more crisp on the outside. If they’re already dark then the toaster will burn them so that’s why I only freeze the pale ones. I usually make them fresh on a weekend when we’re all here, then during the week when the kids want pancakes I can just take out one or two for each of them and pop them in the toaster.
Frozen pancakes have been enjoyed right out of the freezer by my teething babies. They do contain eggs and some recipes use milk also so use your own discretion.
Toddlers too young to have syrup benefit from the crispness of a toaster-reheated pancake because they can eat it like a cookie without jam or syrup on it.
I’m a cinnamon fanatic so I added cinnamon to my last batch of pancakes and they were such a big hit with the hubby and kids that I think it will be a frequent addition around here. I think finely diced bits of apple in a cinnamon pancake would be quite delicious… I’ve tried bits of banana, chocolate chips, and berries in our pancakes. I have a tip for chocolate chip pancakes too: Don’t mix the chips into the batter because the parts of them that touch the pan will scald, creating burnt chocolate chip pieces in your pancakes and a sticky burnt-flavored residue in your pan. Instead wait until the first side is cooked- when you flip it, immediately place a pinch of chips on the golden upside- careful not to let any roll off. By the time the bottom is finished cooking, the chips will be totally melted and won’t roll off while you’re trying to eat! These are amazing with whipped cream on top of the melted chips. My hubby likes them with syrup on top instead of whip but that’s too much sweet for me. I prefer the way the whipped cream isn’t too sweet, the chips are nice and sweet, and the pancake is not sweet so it balances out perfect for my tastes. And the whipped cream could even be unsweetened if you whip it yourself and opt not to add sugar!
Just thought I should mention though I have noticed pancakes frozen with fruit in them tend to have gooey soggy spots around the fruit when reheated. So if you don’t like gooey soggy spots, skip the fruit in the batter and opt to scoop it over the finished product instead.
Did I really just write half a dozen paragraphs of tips for pancakes? Lol! Maybe I got a little carried away there!

Rachel July 27, 2010

we also make our pancakes (and french toast and waffles) in bulk, to freeze and eat later. usually, when we have ‘breakfast’ foods, we do it for dinner – generally on sunday nights. it’s a fun tradition and we look forward to it every week. we LOVE most breakfast foods, but our weekday mornings don’t really allow for it… my husband leaves for work around 5:30 (and he’s a die-hard cereal eater anyway), and i’m pretty much a coffee for breakfast kinda gal. the kids like warming up the leftovers and having those for breakfast, though. i have an absolutely fabulous waffle recipe that i’ll have to get posted on my website soon… (a work in progress)… not sure how the GF flours would do in it… i use half w/w and half AP, as well as cornmeal and rolled oats.

thanks, love your site!

staci July 27, 2010

I like to make quickbread loaves, like banana bread and freeze them, I started it for Sunday mornings so I wouldn’t have too much preparation to do. and they caught on, since they’re made from scratch I control the amount of sweetener in them, which is very little.

Another thing I do is make home made spagetti sauce with meat, I use half beef and half Italian sausage in it and since they usually come in 1 lb packages it makes a double recipe, so I take half of it out and put in a container and freeze for an easy meal some night when I forgot to get things prepared ahead of time. Just cook up noodles and reheat the sauce. (If it’s frozen solid, I use a sharp knife and cut into sections and it cooks quickly)

And one more, a friend suggested doubling a dinner that uses some kind of meat and potatoes, then putting half in a casserole dish and pouring beaten eggs over it, let it bake while you eat supper and place in the fridge for breakfast. It can be warming while you get the little ones dressed and then everyone is ready to eat.

staci July 27, 2010

oops, forgot the cheese, we top the casserole with cheese, but that’s optional.

Sarah July 27, 2010

And, you never know if God is going to call you and/or your daughter to the mission field where you won’t have a chance but to cook things from scratch. Sure would be handy to know a few things ahead of time. I learned “on the job” and so appreciate my husband compliments when he says I’ve done a good job learning to cook from scratch.

jacquelyn July 28, 2010

WOW!! I was looking all over for a gluten free pancake recipe just this morning! Very timely post. I’ve decided that we can’t buy GF mixes anymore unless we want to sell one of our children (those things are expensive!!!). We’ve been GF since last Sept (which means mostly prepared food free) and it’s been so hard but we’re slowly growing our recipe collection. Found a good bread recipe and now I’m excited to try this one. Thanks for sharing 🙂 — oh, and since my fam can tolerate oatmeal occasionally we bring steel cut oatmeal to a boil the night before and then turn off the burner, put the lid on and leave it overnight. In the morning – warm it up, stir it up and you skip the 30min. cooking time or crock pot clean up mess.

Sandra July 28, 2010

I was wondering where I could get organic maple extract? Anyone know? Where do you get yours? Thanks! I’ve been buying organic pure maple syrup, but if I could make my own variation that would save on our budget, that would be wonderful!

Colleen July 28, 2010

We’ve eaten GF for lotsa years :o) It’s a good way to go! Our pancake recipe is similar…we just add 1 Tbsp. flax meal to each 1 cup of rice flour for added fiber, texture and flavor. Now my husband (who doesn’t necessarily need to eat GF) prefers “our” pancakes/waffles.

Allison July 28, 2010

A friend of mine is an amazing cook. She does everything (literally) from scratch. Here is her website with Gluten Free recipes that can easily be changed back: http://glutenfreechow.blogspot.com/

She recommends this flour over a blend: http://www.glutenfreeflour.com/

Liz C July 29, 2010

I really enjoy cooking from scratch! The flavors and variations are so much more interesting, control over ingredients is prime, and it can save *so* much time and money. I’ve posted some of my favorite recipes over on my own blog (I think my name is clickable?)… we do things like homemade English muffins (which freeze beautifully), and even cupcake-sized savory bread puddings to bake and then freeze. Doing small portions like that works well for us; I can pull out one for each of the little kids, and two for the heartier eaters.

I’ve found I prefer the texture of either “old fashioned” rolled oats, or steel-cut oats, but my old-fashioned oats “recipe” goes really fast in the morning–I combine all the ingredients in the bowls, then pour on boiling water, cover, and let them steam 5-6 minutes. The oats cook enough to get creamy, but still have texture. We mix in brown sugar, cinnamon, a bit of vanilla, nuts, dried fruits, and drizzle on a bit of cream or half-and-half–the kids call it “warm cookie cereal.”

My daughter (14 now!) makes spectacular pancakes of her own creation (my two favorites are her sweet potato with orange butter–no syrup required!–and her applesauce-cranberry pancakes. Those taste like Christmas every single time!)

Miss Jen July 29, 2010

Thank you for sharing, dear Mrs.Brookshire!! 🙂
Mmmm….. those “Turkey Sausages” look SO tasty!!! <3

Love & Blessings~ Miss Jen

Susan July 29, 2010

Do you think you can make the sausage with ground chicken instead of turkey?

Thanks, Susan

Emily Rose Brookshire July 29, 2010

Yes, you certainly can! The meat is just a little bit more difficult to form into patties when chicken is used. But it still tastes good!

Emily Rose

Susan July 29, 2010


Wendy August 6, 2010

Was wondering about where people buy the maple extract and GF flour? Is GF flour just rice flour or a specific blend of sorts?

Thanks, Wendy

Katie March 21, 2012

For freezing: You can reuse the wrappers from butter sticks. I just rinse them off with hot water and let them dry. Then they could be used between items for freezing.
Love your blog. Thanks for sharing your wisdom.

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