735 breakfast bake recipes

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Corn pancakes studded with whole kernel corn and sweetened with light corn syrup cook up golden on a griddle. A simple breakfast with pops of sweet corn in every bite.

Extra-fluffy buttermilk pancakes dotted with cinnamon-sugar raisins. Whipped egg whites folded into the batter create a light, airy stack that puffs up tall on the griddle.

Potato pancakes seasoned with crushed juniper berries and orange zest, fried golden in butter and oil. A crispy, aromatic twist on classic latkes with just 6 ingredients.

Applesauce cake waffles spiced with cinnamon, nutmeg, and cloves. Fluffy from folded egg whites, these taste like fall in every crispy bite.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Strawberry cinnamon pancakes made from buttermilk mix with sliced fresh berries folded into the batter, topped with vanilla yogurt instead of syrup. A lighter weekend breakfast.

Cottage cheese pancakes blended smooth in a blender with eggs, flour, and oil. A high-protein, creamy pancake with just 4 ingredients and 15 minutes start to finish.

Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.

Oatmeal bacon pancakes: large thin pancakes with buttermilk and oats, folded around crispy bacon with a smear of mustard. A savory British-style breakfast that eats like a hearty handheld.

Orange-scented sweet crepes rolled around a cinnamon-sugared cottage cheese filling. A Central European-style blintz made in a cast iron skillet, served for breakfast or dessert.

Beverly Hills Hotel copycat Dutch baby with thinly sliced apples, cinnamon sugar, and a touch of almond extract. The classic Polo Lounge brunch pancake puffed in a skillet and dusted with powdered sugar.

Liz Yehling's potato pancakes blend grated red potatoes with raw pork sausage, eggs, and a touch of flour. Fried golden and crispy, served with cool applesauce. A hearty country-breakfast classic.

Strawberry-corn pancakes fold fresh sliced strawberries into a yellow cornmeal-and-flour batter for breakfast pancakes with crisp, slightly gritty edges and bursts of berry. Ready in 20 minutes.

Chocolate chip date coffee cake uses boiling water-plumped dates to build a moist, caramel-sweet crumb, topped with brown sugar, nuts, and chocolate chips. A brunch bake with serious old-diner charm.