Dutch Baby Pancake

A Dutch baby pancake delivers big, bakery-worthy drama with almost no effort. Just blend, pour, bake, and watch the magic happen.

There’s something undeniably fun about a Dutch baby. The batter goes into a hot skillet looking completely ordinary… and about twenty minutes later it’s puffed, golden, and swooping up the sides like a popover. It’s one of the simplest breakfast treats I make, yet it never fails to impress.

This is the version I’ve been making for years. It’s light, lightly sweet, and wonderfully adaptable. A blender does most of the mixing, the oven does the rest, and you get a warm, cozy breakfast that feels special without requiring an early wake-up call.

These hearty Oat Muffins with Nuts and Seeds are an easy grab-and-go breakfast or snack. They have such wonderful flavor and crunch!

I like light, fluffy muffins as much as anyone, but sometimes I crave a hearty muffin. One that feels significant and won’t leave you hungry an hour later. And that’s exactly what you get with these Oat Muffins with Nuts and Seeds!

These muffins are made with so many great things that you’re likely to have just sitting in your pantry. There are plenty of oats to contribute to that heartiness and supply some chewiness, too. Lots of nuts and seeds provide loads of flavor and crunch.

It’s no secret that I usually prefer my muffins to be a bit less sweet than the standard bakery variety. These muffins have just enough brown sugar to give them a nice sweetness without feeling like you’re eating a cupcake. If you want them just a tad sweeter, try sprinkling some coarse sugar (like turbinado) on top of the muffins before baking.

If you’re looking for a new muffin recipe for breakfast or snacking, give these Oat Muffins with Nuts and Seeds a try. I think you’ll love their chewy, crunchy texture and their nutty, just-sweet-enough flavor.