Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!
Have you ever had a Lemon Dutch Baby? Dutch Babies are also called German Pancakes, and this one is absolutely delicious! This fluffy baked pancake is flavored with vanilla extract and fresh grated lemon zest. It can be served with  powdered sugar and lemon wedges, if desired (YES, DO IT!). We love the sweetness a bit of sifted powdered sugar brings, and always squeeze a bit of lemon juice over each portion. It is so yummy!

Guess what? This lemon Dutch baby recipe is super easy, too, which means it’s a keeper! I was inspired to make this after making some absolutely yummy miniature Dutch babies, so I modified the recipe a bit, and landed on this one!

Lemon Dutch Babies are incredibly easy and delicious, and you can’t go wrong with that combo! The ingredients are blended, poured into a hot cast iron skillet, and then baked until golden brown and puffy! Let me show you how easy it is to make a delicious Lemon Dutch Baby that will serve 4!

Scroll Down For a Printable Recipe Card At the Bottom Of The Page

Make The Batter For The Lemon Dutch Baby

Put the milk, eggs, flour, salt, vanilla extract, and freshly grated lemon zest into a blender. Put the lid on (kind of important, right?), and blend these ingredients, until they have been combined well. Make sure there are no lumps in the batter.

Blend in 2 Tablespoons of butter, that has been melted and cooled to room temperature, and set remaining ONE Tablespoon aside for later. Drizzle the melted butter (using the removable top as shown below) into the blender, while running the blender on low speed. Okay- now you’ve made the batter for your lemon Dutch baby. See how easy that is?

Baking The Lemon Dutch Baby

Heat a 9″ or 10″ cast iron skillet on medium heat. Once the skillet is hot, pour in the reserved Tablespoon of melted butter. Use a pastry brush to coat the bottom and sides of the skillet with butter. Pour the batter into the hot skillet, and immediately place the skillet into a preheated 425°F. oven.

Bake the lemon Dutch baby at 425°F. for 13-15 minutes. When done, the Dutch baby should be puffy, and a light golden brown color, and cooked through. Remove the skillet from the oven.

Serving The Lemon Dutch Baby

Even though it is optional, I recommend generously dusting the surface with sifted powdered sugar, and lemon wedges. Each person can squeeze fresh lemon juice over their serving (one or two wedges per serving). You won’t need any syrup, because the lemon juice and powdered sugar combo is all you will need to sweeten it. Slice the lemon Dutch baby into 4 wedges, and serve immediately!

I really hope you enjoy this Lemon Dutch Baby! We really think they are a wonderful breakfast treat. My favorite way to enjoy it is to squeeze fresh lemon juice over my powdered sugar dusted wedge, and eat it just like that – YUM. This breakfast treat is sweet, tangy, and absolutely delicious.

If you enjoy eating Dutch Babies, please be sure to also check out my fun recipe for Mini Dutch Babies. They are fruit filled little miniature Dutch babies, and are perfect for serving at any brunch or special occasion! Thanks for stopping by, and I sincerely hope you will come back again soon for more yummy, family-friendly recipes. Have a fantastic day. friends.

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of recipes for breakfast I know you’ll enjoy, including:

• Lemon Ricotta Pancakes
• Classic French Toast
• Blueberry Lemon Muffins
• Maple Nut Oatmeal

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Lemon Dutch Baby

Prep Time

5 mins

Cook Time

13 mins

Total Time

18 mins

 

Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!

Category: Breakfast

Cuisine: American

Keyword: lemon Dutch baby

Servings: 4

Calories Per Serving: 218 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ cup milk
• 4 large eggs
• ½ cup all purpose flour
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 1½ teaspoons grated lemon zest
• 3 Tablespoons butter melted, cooled and DIVIDED

Garnish with sifted powdered sugar, and lemon wedges, for serving. (OPTIONAL, but recommended)

US Customary - Metric

Instructions

1. Preheat oven to 425°F.

2. Place milk, eggs, flour, salt, vanilla, and lemon zest into blender. Put lid on; blend well, until combined. Make sure there are no lumps in the batter. Drizzle in 2 Tablespoons of butter (melted/cooled to room temp.) slowly through removable top on blender. Reserve remaining Tablespoon of butter for later.

3. Heat a 9" or 10" cast iron skillet on medium heat. Once skillet is hot, pour in reserved Tablespoon of melted butter. Use a pastry brush to coat bottom and sides of skillet with butter. Pour batter into hot skillet, and immediately place skillet into preheated 425°F. oven.

4. Bake at 425°F. for 13-15 minutes. When done, the Dutch baby should be puffy, a light golden brown color, and cooked through. Remove skillet from oven.

5. I highly recommend generously dusting the surface with sifted powdered sugar, and then top with lemon wedges. Each person can squeeze fresh lemon juice over their serving (one or two wedges per serving).  No syrup is really needed, because the lemon juice and powdered sugar combo will sweeten each serving. Slice into 4 wedges, and serve immediately! Enjoy!

Recipe Notes

NOTE: Caloric calculation is made without adding in calories from optional powdered sugar and lemon wedge garnish, as amounts used may vary from person to person.

Nutrition Facts

Lemon Dutch Baby

Amount Per Serving (1 (1/4 of total))

Calories 218 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 210mg70%

Sodium 305mg13%

Potassium 134mg4%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 2g2%

Protein 9g18%

Vitamin A 591IU12%

Vitamin C 1mg1%

Calcium 71mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Triple Berry French Toast Cups (for 2) are filled with yummy raspberries, blueberries, blackberries, cream cheese and maple syrup, then baked.

Today I want to share this delicious recipe for Triple Berry French Toast Cups. They are easy to prepare, and taste wonderful! I found the original recipe years ago in one of my old “Taste of Home” magazines (from 2006) and slightly adapted it for our taste preferences. You will need to have a couple of 8 ounce, oven-safe ramekins to make these single serving breakfast treats, but they are readily available in lots of retail stores or online.

This simple recipe makes two servings, and I am confident you will enjoy it! You will need to plan a little bit ahead, because an important step is to refrigerate the French toast cups for at least an hour BEFORE baking, to give the egg filling time to soak into the bread cubes. Other than that, they are truly simple to make, and taste great, especially if you serve them topped with sifted powdered sugar and berry-flavored pancake syrup. Here’s how to make triple berry French toast cups:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Triple Berry French Toast Cups

Lightly grease (or spray) two 8 ounce ramekins on the bottom and sides. Evenly divide HALF of the stale, day old bread cubes (can use French bread or sourdough) between the two dishes (reserve the other half of the bread cubes for later). The reason you use day old or stale bread cubes is because they are firmer than fresh bread cubes, and will hold up better after liquid is added. This helps the bread NOT to turn mushy.

Add the raspberries, blueberries and blackberries, evenly diving the fruit between both ramekins. I used a total of 1/2 cup berries (divided) from a bag of triple berry blend, but this dish will still turn out perfectly if you don’t have access to all three fruits.  NOTE: We love the flavor combination of using all three berries, but if you only have raspberries? Use 1/2 cup total. Only have blueberries? Only use 1/2 cup total.  You get the picture. However you want to make these (whatever combination), just use a total amount of 1/2 cup of berries.

Top the berries with softened cream cheese cubes, and then divide the remaining bread cubes on top of the cream cheese. Set aside while you make the easy egg filling.

Soak With Egg Mixture And Refrigerate

Now it’s time to make the egg “filling. Place eggs, milk and maple syrup in a medium bowl, and whisk with a fork or wire whisk until combined. Pour the egg mixture into the ramekins, being sure to evenly divide the liquid between both dishes. Use the back of a spoon to gently press the bread cubes down as much as possible into the egg mixture. You need to do this, so the bread cubes can absorb the egg filling as much as possible before baking.

Now comes the hard part… waiting! Cover with plastic wrap, and put the ramekins into a refrigerator for at least 1 hour (or more). The bread cubes need time to absorb as much of that egg mixture as possible. Sometimes I make these at night before going to bed, then they’re ready to go first thing in the morning. Occasionally I unwrap them, and push the bread cubes down again into the liquid. They won’t ever be fully covered… just get them into the liquid as much as possible for best results!

TIP: Remove the triple berry French toast cups from the refrigerator 25-30 minutes before baking (to take the chill off). Preheat your oven to 350°F during this time.

Bake The Triple Berry French Toast Cups

Bake the triple berry French toast cups in a preheated 350°F. oven, uncovered, for 25-30 minutes. When done, they should be golden brown on top, and the egg filling will be “set” in the middle. Let them cool on a wire rack for 3-4 minutes. 

After they have cooled for 3-4 minutes, and you’re ready to serve, carefully run a butter knife around the edges of the ramekin to loosen the edges. Using a large spoon, carefully remove the French toast cups in one piece out of the dish, and transfer to individual serving plates.

Time To Eat!

The French toast cups are not overly sweet, as is, so our absolute FAVORITE way to serve them is to sift a little bit of powdered sugar on top, and then drizzle it all with some berry-flavored pancake syrup! YUMMO! I like to use my homemade blackberry pancake syrup. It compliments this dish well, with even more berry flavor and sweetness.

My husband and I love this breakfast (even though it’s an “occasional” treat!), and hope you (and those you love) will enjoy it, as well. It’s REALLY delicious, and looks good on the plate, too!

I hope you enjoy this delicious breakfast recipe… we sure do! Thank you for stopping by, and I truly hope you will come back soon for another visit (and some delicious recipes). Take care, and have a GREAT day!

Looking For More Delicious BREAKFAST Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious ideas for breakfast to choose from, including:

• Ham n’ Cheese Breakfast Soufflé
• Lemon Ricotta Pancakes
• Chocolate Chip Muffins
• Egg In A Basket

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “Taste of Home” magazine, Feb./March 2006 edition, page 57, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Triple Berry French Toast Cups

Prep Time

15 mins

Cook Time

25 mins

Refrigeration Time (inactive prep)

1 hr

Total Time

1 hr 40 mins

 

Triple Berry French Toast Cups (for 2) are filled with yummy raspberries, blueberries, blackberries, cream cheese and maple syrup, then baked.

Category: Breakfast

Cuisine: American

Keyword: triple berry french toast cups

Servings: 2

Calories Per Serving: 408 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 slices day old French bread (or sourdough) , cut into 1" cubes
• ½ cup raspberry/blackberry/blueberry blend fresh or frozen (unthawed)
• 2 ounces cream cheese , softened (cut in 1" cubes)
• 2 large eggs
• ½ cup milk
• 2 Tablespoons pure maple syrup

Optional Toppings: Sifted powdered sugar and berry flavored pancake syrup

US Customary - Metric

Instructions

1. Lightly grease (or spray) two 8 ounce ramekins on the bottom and sides.

2. Evenly divide HALF of the bread cubes between 2 ramekins (save other half for later). Add raspberries, blueberries and blackberries, evenly diving between both ramekins. Top berries with cream cheese cubes; add remaining bread cubes on top. Set aside.

3. Whisk eggs, milk and maple syrup in a medium bowl until combined. Pour into ramekins, evenly dividing liquid between both. Use back of a spoon to gently press bread cubes down as much as possible into egg mixture. This helps bread cubes absorb liquid before baking.

4. Cover with plastic wrap; put ramekins in refrigerator for at least 1 hour (or more). Unwrap occasionally; push bread cubes down again into liquid. They won't ever be fully covered... just get them into the liquid as much as possible for best results! TIP: Remove from refrigerator 25-30 minutes before baking (to take chill off). Preheat oven to 350°F during this time.

5. Bake at 350°F., uncovered, for 25-30 minutes. When done, they should be golden brown, and egg filling will be "set" in the middle. Let cool on a wire rack 3-4 minutes. Carefully run a butter knife around inside edge of ramekins to loosen edges. Using a large spoon, carefully remove French toast cups in one piece from dish; transfer to serving plates.

6. To serve (optional, but recommended), sift powdered sugar on top, and drizzle with berry-flavored pancake syrup!

Recipe Notes

NOTE: Caloric calculation was made using 1% milk, and does not include optional berry pancake syrup or powdered sugar toppings.

Nutrition Facts

Triple Berry French Toast Cups

Amount Per Serving (1 g)

Calories 408 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 204mg68%

Sodium 561mg24%

Potassium 400mg11%

Carbohydrates 59g20%

Fiber 3g13%

Sugar 20g22%

Protein 18g36%

Vitamin A 552IU11%

Vitamin C 8mg10%

Calcium 201mg20%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

It’s easy to make a dozen moist Apple Cinnamon Baked Oatmeal Bites (no added sugar) in under 30 minutes for a yummy breakfast or snack!

If you’re looking for a tasty, easy to prepare breakfast treat that contains no extra added sugar, may I suggest these apple cinnamon baked oatmeal bites? I found the recipe on Pinterest a while ago, and am just now getting around to sharing the recipe here on my blog.

These yummy, muffin-sized breakfast bites are sweetened naturally with two medium-ripe bananas and an apple! Another plus is… not only do they taste great, they are low calorie (under 90 calories each). That’s a WIN-WIN!

This recipe makes one dozen apple cinnamon baked oatmeal bites, and they are ridiculously EASY to prepare (into the oven in about 10 minutes). Basically, if you can stir ingredients, you can make these yummy baked oatmeal bites. Here’s how easy they are to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter For Apple Cinnamon Baked Oatmeal Bites

In a medium-sized bowl, mash two medium-ripe bananas with the backside of a fork. For this recipe it’s important the bananas are not overly ripe or too mushy (completely brown on the outside) OR not ripe enough (too firm- green on the peels). You want them soft and ripe enough they are easy to mash (a few brown spots on the peels). The bananas are the ingredient that will add most of the sweetness to the oatmeal bites, so you want them “just right”.

Add one egg to the banana mixture, and continue to stir until the mashed bananas and egg are combined.

Now you will add the old-fashioned oats, cinnamon, baking powder, milk and a pinch of salt to the banana mixture in the bowl. Stir these ingredients well, until the “batter” is mixed together. Add the diced apple pieces, and stir until they have been fully incorporated into the batter.

NOTE: You can use unpeeled OR peeled apples in this recipe. Either way is perfectly fine! I tend to not peel them, because I like the pop of color in the apple cinnamon baked oatmeal bites! I also recommend using a firm sweet apple, like Fuji, Honeycrisp, Golden Delicious, McIntosh, etc. to help add sweetness to the baked oatmeal bites, since there is no added sugar in the recipe. 

Cooking Apple Cinnamon Baked Oatmeal Bites

Line 12 standard-sized muffin cups with paper liners OR lightly spray each cup with non-stick baking spray. Because the batter is quite chunky, I recommend using the paper liners, but ultimately that’s your choice. Evenly divide the apple cinnamon baked oatmeal bites batter into the cups. Each cup will end up being about 2/3 full.

Bake in a preheated 375°F. oven (on the middle rack) for 15-16 minutes, or until a toothpick inserted into the top center comes out clean. Remove the muffin pan from the oven, and let them cool for a few minutes, before removing each one out of the pan. As you can see in the 2 photos below, there is not much visible difference in the color before baking (top photo) and after baking (bottom photo).

Transfer the apple cinnamon baked oatmeal bites to a wire rack to cool completely. As they cool, you may see them pull away from the paper liners a bit. That’s perfectly fine!

Ready To Enjoy Some Apple Cinnamon Baked Oatmeal Bites?

Once they have cooled to room temperature, these little bites of oatmeal apple goodness are ready to eat! They are moist, flavorful, and filled with soft, tender pieces of apple! I truly feel these breakfast treats taste their best at room temperature (and not served hot). Again… that is your choice, whether to serve them at room temperature or slightly warm.

You can store any leftovers in an airtight container on the counter. They do not have to be refrigerated, and will stay moist for 3-4 days. You can also wrap them really well and store them in your freezer for 2-3 months, if desired.

I really enjoy these simple breakfast bites and hope you will, too! Sometimes the simplest breakfasts can be filling and tasty, and this is one of them. I usually eat two of them for each meal, because of their low calorie count, Thank you so much for stopping by this blog. I hope you have a wonderful day… and come back soon! God Bless You!

Looking For More Recipes Using Old-Fashioned OATS?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of breakfast recipes, with quite a few featuring OATS, including:

• Banana Bread Baked Oatmeal
• Apple Cinnamon Overnight Oats
• Blueberry Apple Pecan Baked Oatmeal
• Apple Cinnamon Steel Cut Oats with Pecans

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

The original recipe source: Lidia Simic, at: https://yummiestfood.com/apple-cinnamon-baked-oatmeal/

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Cinnamon Apple Baked Oatmeal Bites

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

It's easy to make a dozen moist Apple Cinnamon Baked Oatmeal Bites (no added sugar) in under 30 minutes for a yummy breakfast or snack!

Category: Breakfast, Snack

Cuisine: American

Keyword: apple cinnamon baked oatmeal bites

Servings: 12

Calories Per Serving: 87 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups old-fashioned oats
• 2 bananas , medium-ripe
• 1 large egg
• ½ cup milk
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 pinch salt
• 1 medium apple , diced (peeled or unpeeled)

US Customary - Metric

Instructions

1. Preheat oven to 375°F. Insert paper liners into 12 standard-sized muffin cups OR lightly spray cups with non-stick baking spray.

2. In medium-sized bowl, mash bananas with a fork. Add egg; continue stirring until bananas and egg are combined. Add oats, cinnamon, baking powder, milk and a pinch of salt to banana mixture. Stir well, until mixed. Add diced apple; stir until fully incorporated into batter.

3. Evenly divide batter into prepared muffin cups (about 2/3 full). Bake at 375°F. on middle rack for 15-16 minutes, or until a toothpick inserted into the top center comes out clean. Remove pan from oven; let cool a few minutes, before removing them from the pan. Transfer apple cinnamon baked oatmeal bites to a wire rack to cool completely before serving.

4. You can store these in an airtight container for 3-4 days on the counter (no refrigeration needed). They can be stored in freezer for 2-3 months IF well-wrapped in airtight container.

Recipe Notes

Caloric calculation was made using 1% milk.

Nutrition Facts

Cinnamon Apple Baked Oatmeal Bites

Amount Per Serving (1 g)

Calories 87 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Trans Fat 1g

Cholesterol 16mg5%

Sodium 15mg1%

Potassium 190mg5%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 5g6%

Protein 3g6%

Vitamin A 63IU1%

Vitamin C 2mg2%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Pumpkin Spice Waffles are an amazing breakfast treat all year long! Golden brown, crispy, and simple to make- you’re gonna love ’em!

Do you enjoy waffles? We sure do in our home! Every few weeks, my husband will ask if we can have waffles for breakfast, and out comes our trusty ol’ waffle iron. We don’t have waffles too often (gotta keep our girlish figures, right? *wink wink*), but when we do, we love ’em!

The easy recipe I want to share today is for pumpkin spice waffles. With the inclusion of canned pumpkin puree and pumpkin spice mix in the batter, there is a really nice Fall-inspired flavor to these yummy breakfast treats! They’re crispy, golden brown, and delicious! Remember- even though they are “Fall-inspired” doesn’t mean you can’t enjoy this hearty breakfast year-round! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter

Whisk buttermilk, pumpkin puree, melted butter and eggs together in a large mixing bowl. Continue to whisk these wet ingredients until the mixture is smooth.

In a separate large mixing bowl, whisk (or stir) together flour, sugar, baking powder, salt, and pumpkin pie spice. NOTE: I make my own pumpkin pie spice mix… you can find my recipe here.

Pour the wet batter into the bowl with the dry ingredients. Stir the batter only until all ingredients are mixed and moistened. It’s okay if the batter is still a little bit lumpy… just don’t overmix.

Cook The Pumpkin Spice Waffles

Preheat your waffle iron, brushing with oil, if required by manufacturer instructions. If using a standard sized waffle iron, you will use about 1/2 cup of batter for each waffle (for a yield of 4-6 waffles). If using a Belgian waffle maker (as shown below), you will use about 1 cup of batter per waffle (for a yield of 3 waffles). 

Cook the waffles according to manufacturer instructions and timing recommendations. Depending on the type waffle make you use, they will typically cook for somewhere between 3-5 minutes. When done, the pumpkin spice waffles should be crispy and lightly browned. Remove waffle, and serve immediately.

Note: The batter for this recipe is fairly thick, so do not use with a “pour into the top” type of waffle iron (some newer models). The first time I made these I tried a new type of waffle iron I had been given, where you pour the batter through a type of funnel into the top without opening the waffle iron. Complete failure, cause the batter was too thick for the funnel loader. My bad.

To serve, top the hot pumpkin spice waffles with a bit of butter, and drizzle with maple syrup. Serve hot, and enjoy!

We really enjoy the warm Fall-inspired flavors of these pumpkin spice waffles. I hope you will too! Thanks for stopping by, and I hope you come back again soon. Have a GREAT day!

Looking For More Waffle OR Pancake Recipes?

You can find all of my waffle or pancake recipes in the Recipe Index, which is located at the top of the page. I have several, including:

• Lemon Ricotta Pancakes
• Banana Nut Waffles
• Pumpkin Chocolate Chip Pancakes
• Mini Dutch Babies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: https://damndelicious.net/2019/11/22/pumpkin-spice-waffles/

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Pumpkin Spice Waffles

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Pumpkin Spice Waffles are an amazing breakfast treat all year long! Golden brown, crispy, and simple to make- you're gonna love 'em!

Category: Breakfast

Cuisine: American

Keyword: pumpkin spice waffles

Servings: 5 (4-6) standard size waffles

Calories Per Serving: 332 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1¾ cups all purpose flour
• 2 teaspoons brown sugar
• 1 teaspoon pumpkin pie spice
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1¼ cups buttermilk
• 1 cup canned pumpkin puree NOT pumpkin pie filling
• 2 large eggs
• ¼ cup butter, melted

US Customary - Metric

Instructions

1. Whisk buttermilk, pumpkin puree, melted butter and eggs together in a large mixing bowl. Continue to whisk until mixture is smooth.

2. In a separate large mixing bowl, whisk (or stir) together flour, sugar, baking powder, salt, and pumpkin pie spice. Pour wet batter into bowl with the dry ingredients. Stir only until all ingredients are mixed and moistened. It's okay if batter is a little bit lumpy... don't overmix.

3. Preheat waffle iron, brushing with oil, if suggested by manufacturer instructions. If using a standard sized waffle iron, use about 1/2 cup of batter for each waffle (yield of 4-6 waffles). If using a Belgian waffle maker, use about 1 cup of batter per waffle (yield of 3 waffles).  Cook according to manufacturer instructions. Depending on the type waffle make you use, they will typically cook for somewhere between 3-5 minutes. When done, waffles should be crispy and lightly browned. Remove waffle; serve immediately, topped with butter and maple syrup. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made based on 4 servings.

Nutrition Facts

Pumpkin Spice Waffles

Amount Per Serving (1 g)

Calories 332 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 105mg35%

Sodium 861mg37%

Potassium 385mg11%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 6g7%

Protein 10g20%

Vitamin A 8118IU162%

Vitamin C 2mg2%

Calcium 159mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

Have you ever heard of making an egg in a basket? It can also be called egg in a nest, and is a fun way to serve an egg and toast in a cute little “package”. Several well-known family restaurants have served this dish over the years (including Cracker Barrel). 

Today I want to show you how to make an egg in a basket for yourself or someone you love. I found the recipe in one of my cookbooks many years ago.

Typically I use a thick slice of sourdough bread because it holds up really well, but truthfully, you can use whatever bread you enjoy.

I finally took some photos of the cooking process to share here on the ol’ blog. The “recipe” can be easily doubled, tripled or quadrupled for as many servings as you want! Here’s how to make this fun breakfast dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make An Egg In A Basket

Butter one side of a slice of sourdough bread, (reserving a little bit of butter to add to your skillet later).

Use a 2¼” biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of buttered bread.

Heat a skillet (or a griddle) on medium heat. Place the slice of bread (and the round cut out) BUTTER SIDE DOWN in the hot skillet.

Cook them for about 2 minutes, or just until the bottom side begins to turn golden brown. Place the reserved tiny bit of butter into the hole and let it melt.

Cooking The Egg In A Basket

As soon as the butter has melted, carefully crack an egg into the hole, being careful to not break the yolk. Lightly salt and pepper the egg.

Cook the egg in a basket for 1-2 more minutes (I usually do 2 minutes), until the egg begins to set and solidify in the bread.

Carefully turn the bread and egg over to the other side, (trying to not splash egg white all over the place) or break the yolk. Be gentle and patient and you can do it! Flip over the little toasted bread round at the same time, too!

Continue to cook the egg for another minute, or until it reaches your desired “done-ness”. Transfer the egg in a basket to a serving plate, and garnish with chopped parsley or chopped chives, if desired.

Serve the little toasted round of bread on the side, and enjoy this scrumptious breakfast with some fresh fruit, and sausage or bacon. YUM!

I hope you enjoy this breakfast dish. It’s a cute and different way to serve up a traditional egg and toast breakfast!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More BREAKFAST Recipes?

You can find all of my breakfast recipes in the Recipe Index, which is located at the top of the page. I have a wide variety of recipes, including:

• Southwestern Bacon Quiche
• Chocolate Chip Orange Scones
• Lemon Ricotta Pancakes
• Apple Raisin Muffins
• TexMex Veggie Egg Scramble

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, pages 111-113. Published in 1997 by The Penguin Group.

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Egg In A Basket

Prep Time

2 mins

Cook Time

6 mins

Total Time

8 mins

 

Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

Category: Breakfast

Cuisine: American

Keyword: egg in a basket

Servings: 1

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 thick slice sourdough bread
• 1 Tablespoon butter divided use
• 1 large egg
• salt and pepper, to taste
• chopped parsley or chives to garnish (OPTIONAL)

US Customary - Metric

Instructions

1. Butter one side of a slice of sourdough bread, (reserving a little bit of butter for later). Use a 2¼" biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of buttered bread.

2. Heat a skillet or griddle on medium heat. Place bread (and round cut out) BUTTER SIDE DOWN in hot skillet. Cook for about 2 minutes, or just until the bottom side begins to turn golden brown. Place reserved bit of butter into the hole. Once butter melts, carefully crack an egg into the hole, being careful to not break yolk. Lightly salt and pepper egg. Cook 1-2 minutes (I usually do 2 minutes), until egg begins to set/solidify in the bread. Carefully turn bread to the other side, (trying to not splash egg white all over or break the yolk). Flip over toasted bread round at the same time.

3. Continue to cook egg for another minute, or until it reaches desired "done-ness". Transfer the egg in a basket and toasted bread round to a serving plate; garnish with chopped parsley or chives, if desired. Serve, and enjoy!

Nutrition Facts

Egg In A Basket

Amount Per Serving (1 g)

Calories 175 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 216mg72%

Sodium 176mg8%

Potassium 74mg2%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 7g14%

Vitamin A 620IU12%

Calcium 32mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

I used to not like oatmeal when I was growing up, but now I am one of it’s biggest fans.  Believe it or not, nowadays I could enjoy oatmeal every single day for breakfast. Really!

I’ve previously shared recipes on this blog for Banana Bread Baked Oatmeal, Healthy Chocolate Oatmeal, and Blueberry Apple Pecan Baked Oatmeal. All of these recipes are wonderful, and we’ve enjoyed them often. The recipe I’m posting here today requires no baking, and is completely EASY to prepare. I’m confident you will enjoy it, because it’s really GOOD!

Today I want to share a delicious way to make Maple Nut Oatmeal on the stovetop in hardly any time at all. And let me tell you… it is YUMMY! Filled with crisp, fresh apple chunks, chewy raisins, crunchy walnuts (or pecans), seasoned and sweetened with cinnamon and real maple syrup, this is a KEEPER recipe, for sure!

Scroll Down For A Printable Recipe Card At The Bottom Of The Post

How To Make Maple Nut Oatmeal

Pour the milk into a large saucepan, and bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats to the pan, and stir to combine.

Add the butter and a pinch of salt to the oats. Cook this mixture on medium heat for 5 minutes, stirring often. The milk will reduce in volume as it is absorbed into the oats.

Add The Good Stuff!

When you have finished cooking the oatmeal for 5 minutes, remove the pan from direct heat. Stir in the chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon.

Stir well, to fully combine all the ingredients in the maple nut oatmeal. Immediately divide the hot oatmeal into individual portions in serving bowls. 

Serving Maple Nut Oatmeal

To serve the maple nut oatmeal, add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal will be thick). Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar (optional, but recommended).

Grab a spoon, and enjoy this delicious breakfast! Creamy, crunchy, and chewy, this maple nut oatmeal tastes great, and it is very filling! I think you’re gonna love it!

Any leftover oatmeal can be stored in an airtight container for 2-3 days, and can be easily reheated in a microwave. You will probably want to stir in a little bit more milk before microwaving it to ensure a creamy texture. This recipe can be easily doubled in case you have a larger family, or want to have extra maple nut oatmeal pre-made in the fridge for quick, filling breakfasts on the go! 

Thanks for stopping by today. I hope you have the opportunity to make this yummy and “not boring” oatmeal for yourself or those you love. Have a wonderful day, and come back soon!

Looking For More BREAKFAST Recipes?

You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. I have quite a variety of breakfast recipes you might enjoy, including:

• Lemon Ricotta Pancakes
• Chocolate Chip Orange Scones
• Homemade Cinnamon Rolls
• Ham n’ Cheese Breakfast Soufflé

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: The cookbook “500 Treasured Country Recipes” by Martha Storey & Friends, published in 2000 by Schoolhouse Road, page 45.

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Maple Nut Oatmeal

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

 

Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

Category: Breakfast

Cuisine: American

Keyword: maple nut oatmeal

Servings: 4

Calories Per Serving: 244 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1¾ cup milk (I used 1%)
• 1 cup old-fashioned rolled oats
• 1½ teaspoons butter
• 1 pinch salt
• ½ cup unpeeled apple, chopped
• ¼ cup walnuts or pecans (chopped)
• ¼ cup raisins
• ⅛ cup real maple syrup
• ¼ teaspoon ground cinnamon

OPTIONAL GARNISH: sprinkle with brown sugar OR drizzle with more maple syrup

US Customary - Metric

Instructions

1. Pour milk into a large saucepan; bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats; stir to combine. Add butter and salt to oats. Cook on medium heat for 5 minutes, stirring often. Milk will reduce in volume as it is absorbed into the oats.

2. When oatmeal has cooked for 5 minutes, remove the pan from the heat. Stir in chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon, until fully combined. Immediately divide hot oatmeal into individual portions and place in serving bowls.

3. Add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal is thick). OPTIONAL BUT RECOMMENDED: Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar. Serve hot, and enjoy!

Nutrition Facts

Maple Nut Oatmeal

Amount Per Serving (1 (1/4 of total))

Calories 244 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 9mg3%

Sodium 73mg3%

Potassium 375mg11%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 13g14%

Protein 8g16%

Vitamin A 249IU5%

Vitamin C 1mg1%

Calcium 160mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!