Category Archives: Breakfast

Pumpkin Scones

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Pumpkin SconesI know, I know. More pumpkin. Some people love it, some hate it, and others, like me, are right in the middle. I definitely like pumpkin, but I do not need every single thing I eat in the autumn to be brimming with pumpkin pie spice. You wouldn’t know that based on the number of pumpkin recipes on this site, but it’s true.

These Pumpkin Scones though. Y’all, I could eat one of these everyday from now until Thanksgiving and not grow tired of them. They’re nubbly-edged, soft in the middles, and drizzled with a delectable pumpkin spice glaze. Oh my goodness.

Pumpkin SconesThe great thing about homemade scones is that they are ridiculously easy and very impressive. I’m telling you, when people come over and you offer them a warm homemade scone, they look at you like you’re Ina Garten. What they don’t know is that they took all of 35 minutes to make and almost no actual effort.

Pumpkin SconesPumpkin Scones come together just as easily as buttermilk biscuits. Mix together some dry ingredients and pie spices, cut in some cold butter, and stir in a mixture of milk and pumpkin purée. Turn your dough onto a floured surface, pat it into a disk, slice it into wedges, and bake for 18 minutes. Make a quick little glaze while the scones are cooling and drizzle it over the tops. That’s it!

If you’re looking for an easy Thanksgiving weekend breakfast, these Pumpkin Scones are just the ticket! But of course, they’re just as good any other fall morning 🍁🍂Pumpkin Scones

Pumpkin Scones
makes 8 scones

1/2 cup half-and-half + more for brushing, very cold
1/2 cup pure pumpkin purée
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, very cold, cubed

Glaze:
1 cup confectioner’s sugar
1/2 teaspoon pumpkin pie spice
pinch of Kosher or sea salt
1/2 teaspoon vanilla
2 tablespoons half-and-half

Move an oven rack to the center position. Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Combine 1/2 cup half-and-half and pumpkin purée in a liquid measuring cup. Refrigerate until needed.

In a large mixing bowl, whisk together flour, sugar, pumpkin pie spice, cinnamon, baking powder, and salt. Use a pastry blender or two forks to cut cold butter into flour mixture until the largest pieces are the size of small peas. Pour in milk-pumpkin mixture and fold together with a wooden spoon until a shaggy dough forms.

Turn dough onto a floured surface. Pat into a 1-inch thick disc. Use a large, sharp knife (not serrated) to cut dough into 8 wedges. Transfer scones to prepared pan and brush with additional cream. Bake scones 16-18 minutes, until golden and cooked through. Let cool on the pan for 10 minutes.

Make the glaze. In a small bowl, use a fork to whisk together confectioner’s sugar, pumpkin pie spice, and salt. Whisk in vanilla and half-and-half. Drizzle glaze over the scones. Glaze will set after 20 minutes.

Scones are best the day they are made, but may be kept in an airtight container at room temperature for up to 48 hours.

Caramel Apple Puff Pancake {Dutch Baby}

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Caramel Apple Puff Pancake {Dutch Baby}I must have pancakes on the brain. Last week, I posted this single-serving pancake recipe, and thanks to the response I got, I have spent the last week working on another. If I ever get the banana version to quit sticking to the pan, I’ll put it on here.

Until then, let’s talk about this Caramel Apple Puff Pancake. Oh, y’all. It is good. Goooood. Like apple pie meets caramel meets the best weekend breakfast there is. You’re going to want to make it for every weekend and holiday brunch you have for the rest of the season because it. is. ridiculous.

Caramel Apple Puff Pancake {Dutch Baby}It all starts with a classic Puff Pancake {Dutch Baby} batter. Puff Pancakes are a family favorite. They’re super easy to make and very impressive. The batter comes together in a food processor (or blender) before being poured into a screaming hot pan. Then, it’s baked for about twenty minutes until it puffs up. When it comes out of the oven, it quickly deflates, leaving behind a beautifully browned pancake with a soft custard-like center and chewy edges. It’s a thing to behold and is perfect with some confectioner’s sugar and maple syrup (or lemon juice). It really doesn’t need to be messed with. But we all know that’s not really my style.

Caramel Apple Puff Pancake {Dutch Baby}Caramel Apple Puff Pancake {Dutch Baby}Here, the traditional batter is poured into the pan and then sprinkled with sliced apples that have been tossed with sugar and pie spices–basically pie filling without a thickener. As the pancake bakes, it envelops the sliced apples. When it comes out of the oven, it’s basically the most autumnal thing ever. A drizzle of caramel sauce is all it needs to bring it over the top.

Caramel Apple Puff Pancake {Dutch Baby}Now, of course you may use store-bought caramel sauce (I hear Trader Joe’s has a good one), but I am here to convince you to make your own. It’s quick, easy, involves minimal ingredients, and is SO much better than anything you could get near the ice cream toppings. I swear. All you do is melt some sugar over medium-high heat, stirring until it becomes a dark copper color (but doesn’t burn). Then, whisk in a bunch of butter. Take the pan off the heat and whisk in some cream. It’ll bubble up violently, but just keep whisking and it’ll calm down and become a smooth, luxurious sauce. Whisk in some vanilla and salt, and then pour it on everything.

Caramel Apple Puff Pancake {Dutch Baby}The best pieces of advice I can give you for making homemade caramel?

  • Use a silver or white saucepan so you can see the sugar changing color.
  • Wear an oven mit. Molten caramel burns a lot more than boiling water.
  • Don’t step away from the caramel, even for a second. It can burn in the blink of an eye.

If I haven’t scared you away, please try this caramel sauce. It comes together in a matter of minutes and really is worth the (minimal) effort…especially when it’s drizzled over this perfectly spiced apple puff pancake.Caramel Apple Puff Pancake {Dutch Baby}

Caramel Apple Puff Pancake {Dutch Baby}
makes 4-6 servings*

Apples:
2 large baking apples,* peeled, 1/4-inch slices
1 tablespoon apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of Kosher or sea salt

Puff Pancake Batter:
4 large eggs
1 cup milk (not skim or fat free)
2 teaspoons pure vanilla extract
1 cup all-purpose flour
3-4 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
3 tablespoons butter (unsalted or salted)

Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

Prepare the apples. In a medium mixing bowl, use your hands to toss apple slices and vinegar together. Sprinkle sugar, spices, and salt over the top and toss to combine. Set aside.

Prepare the pancake batter. In the bowl of a food processor or high-powered blender*, combine eggs, milk, vanilla, flour, sugar, and salt. Process 30 seconds, or until no lumps remain. Let batter rest five minutes.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Scatter apples over the top, leaving any excess liquid in the bowl. Bake 19-20 minutes, until puffed and golden. Do NOT open the oven door during baking.

While the pancake is baking, make the caramel sauce. Place sugar in a 2-3 quart saucepan over medium-high heat. Whisk sugar until the sugar melts and turns a deep copper color. Whisk in butter until completely incorporated. Remove the pan from the heat and stir in heavy cream. Caramel will bubble violently, but will quickly relax into a smooth sauce. Whisk in vanilla and salt. Transfer sauce to a jar.

Let pancake cool 2-5 minutes before slicing. Drizzle individual portions with caramel sauce and serve immediately.

Caramel sauce will keep in an airtight container in the refrigerator for up to two weeks.

Notes:

1. If you’d like to make a 3-4 serving puff, use 3 large eggs, 3/4 cup milk, 1 1/2 teaspoons vanilla, 3/4 cup all-purpose flour, 2-3 tablespoons granulated sugar, 1/4 teaspoon salt, and 2 tablespoons butter. Use the same amount of apples. Follow all instructions as written, changing the baking time to 18-19 minutes.
2. I used one tart apple (Granny Smith) and one sweet apple (McIntosh).
3. If you do not have a food processor or blender, you may whisk all of the ingredients together and then push them through a wire mesh sieve to remove any lumps of flour. Let batter rest five minutes before proceeding as written.

Caramel Apple Puff Pancake {Dutch Baby}

Pancakes for One

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Pancakes for One

Updated 09/15/2025 to streamline.

Confession: I’m a late night eater.

I work all day baking cakes, writing this blog, and getting dinner on the table for a family of four, mostly subsisting on granola, green smoothies, and scrambled eggs. It’s really fun, but also really exhausting. When I come home at night, I practice a little self-care: a half hour of yoga, a few episodes of something (lately, I’m into Community), catching up with my roommates. And then, once the apartment is quiet, I make myself a snack–something easy and comforting. Some nights, it’s a little cheese plate or a dish of ice cream, or maybe avocado toast with a drizzle of truffle oil. The past couple of weeks, I’ve been making pancakes.

Pancakes for OneNow, as someone who cooks only for herself, pancakes are kind of a tall order. Most recipes make enough for 4-6 people. Sure, I could make a ton and freeze the leftovers, but my freezer is packed to the gills as it is–I don’t have space for 18 pancakes. I’ve tried many of the pancakes for one recipes out there, but none have been quite right for me. Too thin, too fluffy, too sweet, too eggy, too greasy, too great a quantity–each has some little reason for me not to make it again. It’s been a multi-year process (yes, really). But two weeks ago, I finally found *my* Pancakes for One, and now I’ve made them more times than I’m willing to admit.

Pancakes for OnePancakes for OneY’all, these pancakes are awesome. They’re super fluffy (but not too thick) and have just the right amounts of vanilla, sugar, and salt–perfect for layering with butter and drizzling with maple syrup.

This recipe makes exactly three small pancakes—or one large or five silver dollars–just enough for one person. The batter comes together in five minutes and doesn’t take much longer to cook, meaning that if you start now, you can have a single-serve plate of pancakes in minutes. It’s the dream.

Also, these pancakes are completely eggless, although the flavor and texture are such that you’d never notice if I hadn’t told you. This means that this recipe can easily be made vegan (see notes below). I’m currently working on a whole wheat version and a gluten-free variety. Pancakes for One for everyone…?Pancakes for One

Pancakes for One
makes 3 small pancakes (or 1 large or 5 silver dollars)

1/2 teaspoon white or apple cider vinegar (or lemon juice)
~1/3 cup milk of choice
2 tablespoons butter + more for cooking
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
pinch of Kosher or sea salt
butter, for serving
maple syrup, for serving

Add vinegar to a liquid measuring cup and then pour milk up to the 1/3 cup mark. Add butter. Microwave in 30 second increments, whisking between, until butter is melted. Whisk in vanilla. Set aside.

In a small bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt. Pour liquid ingredients into dry ingredients and whisk with a fork until everything is moistened, but some small lumps remain. Batter will be thick–add a tiny splash of milk if you like a thinner consistency/thinner pancakes.

Heat a skillet over medium heat. Grease lightly with butter. Dole out batter in 1/4 cup increments for 3 small pancakes (use all for 1 large or heaping tablespoons for silver dollars). Batter is thick, so you may need to lightly coax it into circles. Let cook 2-3 minutes, until lightly set on top. Flip pancakes and cook for an additional 30-60 seconds. Remove pancakes to a plate, top with butter and syrup, and enjoy.

Parmesan & Prosciutto Scones

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Parmesan & Prosciutto SconesLet me start off by saying thank you for the enthusiastic reaction to On Weight Loss & Eating Habits. It was far beyond my wildest expectations! Thanks to all who liked, shared, commented, and gave feedback. That post is now far-and-away the most popular on this site.

And now, let’s talk about scones. I love a good scone. Soft, buttery centers and crunchy, nubbly edges? Sign me up.

Parmesan & Prosciutto SconesThere are already three scone recipes on this site: a Blackberry Lime recipe that would be a great way to use all those delicious summer berries, a Salted Grapefruit variety that’s perfect for fall and winter, and a Gingerbread version that you should definitely plan to make over the holidays. But today, I’m delving into the savory side of things with these fantastic Parmesan & Prosciutto Scones.

This recipe is inspired by some scones I had at Darwin’s, a small chain of coffee shops in Cambridge, Massachusetts. Two weeks ago, when my parents and I were helping my little sister move into her new apartment, one of my jobs was to keep everyone caffeinated. I popped into Darwin’s many times for large iced coffees and sustenance. Aside from trying many of their breakfast sandwiches (all fantastic, by the way), on the morning that we went insane and decided to paint my sister’s room, I picked up three Parmesan & Prosciutto scones. Cheesy and full of salty prosciutto, they were just what we needed to keep us from collapsing.

Parmesan & Prosciutto SconesParmesan & Prosciutto SconesBut, being a baker, I had to nitpick. The scones were certainly good, but far too salty. They needed a little sweetness to balance out all of the cheese and ham. I decided right then and there that I would make them myself with a few adjustments, and two weeks later, here they are.

Parmesan & Prosciutto SconesParmesan & Prosciutto SconesAnd oh, are they ever good. They’re super buttery, full of Parmesan and bits of salty prosciutto, and have a little bite from freshly ground black pepper. A couple of tablespoons of honey round out the flavor, keeping everything savory, but not too salty. These scones are just right.

My Parmesan & Prosciutto Scones are better than those that inspired them, if I do say so myself. They’re perfect for a weekend breakfast, or topping with thick slices of tomato for the best tomato sandwich of your life.Parmesan & Prosciutto SconesParmesan & Prosciutto SconesParmesan & Prosciutto Scones
makes 8 scones

2/3 cup whole milk + more for brushing, very cold
2 tablespoons honey
1/2 teaspoon prepared Dijon mustard
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1 teaspoon freshly-ground black pepper
1 cup freshly-grated Parmesan cheese
4-ounces prosciutto, sliced into 1/4-inch pieces
1/2 cup (1 stick) unsalted butter, very cold, cut into pieces

For Topping:
3 tablespoons whole milk
1/2 teaspoon honey
1/4 cup freshly-grated Parmesan cheese, plus more for after baking (optional)

Preheat oven to 425F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Make the scones. Pour whole milk into a measuring cup. Whisk in honey and mustard. Chill while you prepare the other ingredients.

In a large mixing bowl, whisk together flour, baking powder, salt, and black pepper. Stir in Parmesan cheese and prosciutto, using your fingers to separate any pieces that are stuck together. Use a pastry blender to cut in cold butter until the largest pieces are the size of small peas. Stir in milk mixture with a silicone spatula or wooden spoon until a shaggy dough forms.
Turn dough out onto a floured surface. Use your fingertips to shape dough into a 1-inch thick circle. Slice into eight wedges with a large chef’s knife. Remove cut scones to prepared baking sheet.

Top the scones. In a small bowl, whisk together milk and honey. Brush the mixture over the tops of the cut scones. Sprinkle with Parmesan cheese. Bake scones for 13-15 minutes, moving the pan from the top to the bottom rack at the 7 minute mark. Sprinkle scones with more cheese after baking, if desired. Let scones cool on the pan for ten minutes before serving.

Scones are best the day they are made, but will keep in an airtight container in the refrigerator for up to two days.

Oat Crumble Banana Bread

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 I almost didn’t share this recipe. Heck, I almost didn’t make this recipe.

Two weeks ago, I received an order for a hummingbird cake, so I went out and bought the necessary coconut, pecans, pineapple, and bananas. But things happen, and I had to cancel four days before the cake was scheduled for delivery; a friend of mine passed, and I was asked to cater the memorial. It was something to which I simply could not say “no.” So the bananas continued to brown, and the first half of the Fourth of July weekend was spent marathon-cooking with my friend, David, going to the service, and making sure all of the 100+ guests were fed. 

I got home Saturday night and noticed the browning bananas on my way to bed, figuring I’d throw them in something the next day. Sunday, my friend Liz came over to make pie, and the bananas were neglected again. I went into work unexpectedly on the Fourth of July, so no baking happened that day. 

When I went to pour my cold brew on Tuesday morning, I noticed the little bunch of bananas drooping off my baker’s rack, brown and visibly soft, seemingly minutes away from being inedible. And so I peeled and mashed all four and gently stirred them into banana bread batter. I poured it into a loaf pan with every intention of keeping it plain…but that’s not really my style. Classic banana bread is great, but I’m the kind of baker who loves to add cinnamon swirls, layers of cheesecake, or at the very least, a handful of chocolate chips anywhere I can. But it’s hard to add any of that stuff once the batter’s in the pan and the oven is making your kitchen a sauna. I was about to tap the pan on the counter and slide it into the oven, but then I paused, grabbed a half-stick of butter I had leftover in the fridge, a canister of oats, and some walnuts, and mixed up a quick crumble to sprinkle over the top before baking. 

When I took the loaf out of the oven, I had no intention of posting the recipe. The oat crumble had huge, beautiful clusters, my whole apartment smelled of cinnamon and bananas, and I couldn’t wait to have a slice before heading to work, but who really needs another banana bread recipe? Once you have a good one, you make it over and over, forever-and-ever-amen. I already have a whole wheat version on here, and I wasn’t planning to add another anytime soon. Plus, I had a lemon cake on the docket. Again, I was not going to post this recipe. 

But then, I ate a slice. And I followed it with a second one. All afternoon at work, I thought about the soft cinnamon-banana bread base and the crispy, crunchy combination of oats, toasted walnuts, and brown sugar in the crumble. It really is perfection in a mouthful. And so the lemon cake got pushed to next week, and here I am posting a second banana bread recipe.

And that, my friends, is the very long story of how this Oat Crumble Banana Bread recipe came to appear on this blog. 

 Oat Crumble Banana Bread
makes one 9×5″ loaf

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
1/2 cup neutral-flavored oil (I like canola)
1 cup light brown sugar, packed
2 large eggs, room temperature
1/2 cup plain yogurt (nonfat is fine)
4 large ripe bananas, mashed

Oat Crumble:
1/2 cup old fashioned oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup light brown sugar
1/2 teaspoon Kosher or sea salt
2 tablespoons chopped walnuts (optional)
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes

Preheat the oven to 350F. Grease a 9×5″ loaf pan and line it with parchment, leaving a little overhang on the long sides. Grease the parchment. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, whisk together oil and brown sugar, followed by eggs, plain yogurt, and mashed bananas. Pour the dry ingredients into the wet ingredients. Use a silicone spatula or wooden spoon to stir the batter together in no more than 20 strokes. There may be some small bits of visible flour–this is fine.

Pour the batter into the prepared loaf pan. Set aside while you prepare the oat crumble.

In a small mixing bowl, stir together oats, flour, cinnamon, light brown sugar, salt, and walnuts. Use a pastry blender (or two forks) to cut butter into dry ingredients until the largest pieces are the size of small peas. Use your fingers to scatter the crumble over the top of the banana bread batter. Tap the full pan on the counter five times before baking for 55-65 minutes, tenting with foil at the 30 minute mark. The banana bread is done when a toothpick inserted in the middle comes out with only a few moist crumbs.

Let the bread cool completely in the pan on a rack. Use the parchment overhang to lift the bread out of the pan onto a cutting board. Slice and serve.

Oat Crumble Banana Bread will keep in an airtight container at room temperature for up to ten days.