735 breakfast bake recipes

German prune coffeecake with a soft yeasted dough rolled around cooked prunes, dotted with butter, sugar, and cinnamon. Makes two cakes for breakfast or brunch.

Buttermilk coffee cake with a streusel-style cinnamon-clove crumb topping made from the same dough. A tangy, tender 9x13 cake that doubles as breakfast or afternoon coffee snack. Stir in raisins or nuts. Freezes beautifully.

Cranberry coffee cake with a crushed frosted flake cereal topping baked over whole cranberry sauce. A quick, one-pan breakfast cake that works warm or at room temperature.

Potato griddle cakes with grated raw potato, egg, flour, and baking powder cooked crispy on a greased griddle. Serve with butter and syrup for breakfast.

Basic buttermilk pancake batter whipped up in a blender with just 7 ingredients. Makes 5 cups of fluffy, tangy batter for a crowd-sized breakfast in 10 minutes.

This scrumptious buckwheat cakes are easy to make and taste wonderful with any type of fruit or syrup.

Chocolate chip pancakes made with pancake mix, served as a sandwich with vanilla ice cream or whipped cream between two warm cakes. A fun weekend breakfast or dessert.

A puffy, golden oven-baked Swedish pancake sweetened with honey and made with whole wheat and all-purpose flour. Serves 4 for a cozy weekend brunch with minimal fuss.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

Oven pancakes baked on a hot buttered sheet pan with buttermilk batter. No flipping, no standing at the stove. A batch of golden pancakes in under 15 minutes.

Mandarin pancakes made from a simple hot water dough with sesame oil, rolled paper-thin and dry-cooked in an ungreased pan. The classic wrapper for Peking duck and mu shu pork.

Fluffy buttermilk pancakes with separated eggs and folded-in stiffly beaten whites for extra lift. A from-scratch griddle recipe with tangy flavor and cloud-like texture.

Sourdough pancakes made with active starter, evaporated milk, and baking soda for extra-tangy, fluffy flapjacks. Mix, let it foam, and griddle. Uses up sourdough discard.

Rye cakes: old-fashioned fried griddle cakes made from rye meal, sour milk, eggs, and molasses. Hearty whole-grain breakfast from New England tradition.

Brown sugar coffee cake with a buttery crumb base, sour cream batter, nutmeg, and chopped nuts on top. A tender, crumbly breakfast cake with deep caramel sweetness.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.