2,754 bunch recipes

Sourdough bacon pancakes made with starter, crumbled fried bacon, and a last-minute baking soda lift. Tangy, smoky, and fluffy griddle cakes for a weekend breakfast.

Dutch pancake with just four ingredients: eggs, flour, milk, and salt. Bakes into a dramatic puffed shell and gets finished with powdered sugar and lemon.

Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.

Raspberry chocolate chip pancakes with melted butter in the batter for extra richness. A from-scratch weekend breakfast with fresh berries and semi-sweet chocolate in every bite.

Raisin breakfast bars with wheat germ, honey, walnuts, and cinnamon. A chewy, wholesome grab-and-go bar baked in one pan with simple pantry ingredients.

Hazelnut apple pancakes made with toasted ground hazelnuts, applesauce, and diced Granny Smith apple. A lighter pancake with nutty depth and fruit in every bite.

Scotch eggs with fresh herbs: hard-boiled eggs wrapped in herby sausage meat, coated in breadcrumbs, and deep-fried to a crackly golden shell. A British pub classic for picnics.

Molasses muffins spiced with cinnamon, ginger, cloves, allspice, and nutmeg, studded with raisins. Make-ahead batter keeps in the fridge for fresh muffins anytime.

Italian country-style frittata with grilled green peppers, sauteed onions, and melted Taleggio cheese. Cooked alla lacrima, soft and creamy inside with a golden exterior.

Puffy apple pancake baked in a skillet over caramelized brown sugar apples with cinnamon, dusted with powdered sugar and served with a yogurt-applesauce sauce. A lighter Dutch baby.

Whole wheat pancakes made from scratch with just seven ingredients. Nutty, hearty griddle cakes with more fiber and flavor than white flour versions.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Farmer's breakfast skillet with sliced potatoes, diced ham, green peppers, and eggs topped with melted cheddar. A hearty one-pan breakfast cooked low and slow, then cut into wedges.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

French breakfast puffs are nutmeg-scented mini muffins dipped in melted butter and rolled in cinnamon-sugar. A doughnut-meets-muffin breakfast pastry that takes 25 minutes start to finish.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.