2,752 breakfast recipes

Vegan oat almond waffles made in a blender with just six clean ingredients: raw almonds, quick oats, water, salt, vanilla, and maple flavoring. Egg-free, dairy-free, gluten-free if using certified GF oats.

Persimmon muffins sweetened with honey and spiced with cinnamon, mace, allspice, and clove. Soft, autumn-fragrant breakfast muffins that bake in 15 minutes.

Buttermilk breakfast biscuits cut into wedges, brushed with milk, and dusted with sugar before baking. A scone-style sweet biscuit with tender flaky layers and a lightly crisp golden top.

Mom's breakfast berry muffins with blackberries (or blueberries) tossed in flour to keep them suspended. A bakery-style butter-and-egg base produces tender, golden muffins. Makes 16 for the freezer.

Fluffy buttermilk pancakes from scratch with tangy buttermilk, melted shortening, and classic diner texture. Perfect breakfast pancakes in 20 minutes.

Easy sourdough pancakes turn 2 cups of active starter into tangy, lacy pancakes cooked in bacon drippings. Camping-friendly recipe with optional powdered eggs for backcountry breakfast.

Quick breakfast pancakes from homemade pancake mix with milk, egg, and oil. Ready in 30 minutes for fluffy 4-inch flapjacks that flip easy and stack high.

Multi-grain waffles pack oats, whole-wheat flour, and cornmeal into a buttermilk batter for hearty, crisp-edged, golden waffles. A wholesome breakfast that freezes and toasts beautifully.

Low-fat pancakes from biscuit baking mix with egg white, skim milk, and fat-free spread. Quick breakfast pancakes ready in 15 minutes with no special ingredients.

Apple oat breakfast pancakes with shredded apple, oats and cinnamon stirred into pancake mix. Fluffy, fragrant fall-flavored pancakes ready in 20 minutes from pantry staples.

These have a great texture and are not as filling and heavy as ordinary pancakes.

Two-ingredient peanut butter pancakes made from peanut-butter-flavored pancake mix and milk. Quick weekday breakfast served hot with fresh berries and maple syrup.

Fluffy blueberry ricotta pancakes with lemon zest and whole wheat flour. Healthy breakfast pancakes that stay light and tender with creamy ricotta in every bite.

These delicious breakfast cookies are no bake and really easy to make! They’re an ideal breakfast to make ahead and can last up to 5 days if stored in an air tight container. You can also freeze them too if you want to store them for longer periods of time. When shaping the cookies into balls/circles, if you find them a bit crumbly just add a bit more maple syrup or honey.

Sourdough pancakes ferment overnight with starter, flour, and water for tangy depth, then get baking soda folded in (not stirred) for tall, fluffy stacks at breakfast.

A savory breakfast tart: buttery shortcrust pressed into a heart shape and filled with salmon, mashed potato, and onion bound in egg, half-topped with pastry and baked golden. A hearty, handsome morning bake.