2,754 bunch recipes

Super easy Belgian waffles: a quick one-bowl batter starting with whisked eggs for lift, poured into a hot waffle iron for crisp-outside, fluffy-inside waffles. No mixer required.

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.

Banana pancakes with chopped ripe bananas folded into a half-whole-wheat batter. A 7-ingredient breakfast that uses up brown bananas in 20 minutes flat.

Bisquick apple cinnamon muffins come together in one bowl with seven pantry staples and bake in 15 minutes. Tender crumb, warm cinnamon, and chunks of fresh apple in every bite. Easy weekday breakfast or after-school snack.

Latkes: classic Jewish potato pancakes made with grated potato, onion, egg, and flour, pan-fried golden and crispy. Serve with applesauce, sour cream, or yogurt. The Hanukkah staple.

Country buttermilk biscuits baked tall and golden in a hot oven, with cold butter cut into the flour for flaky layers and tangy buttermilk for tender lift. The flaky biscuit grandma made.

Cheesy cheddar pancakes are small, savory egg-yolk and sour cream pancakes loaded with grated cheddar and a kick of dry mustard. Serve hot with bacon or pork sausage for a hearty breakfast.

Cornmeal pancakes for two: half cornmeal, half flour, with instant powdered milk built into the dry mix. A small-batch breakfast that uses pantry staples and skips fresh dairy.

Fluffy lemon verbena ricotta pancakes with whipped egg whites for lift and bright lemon zest. Ricotta drained overnight gives the batter a tender, soufflé-like texture worth the wait.

Banana cinnamon waffles with mashed banana and applesauce in place of fat. Low-fat, egg-white only batter for a fluffy, lightly sweet weekend breakfast.

Betty Crocker pancakes from scratch using the original 6th Edition Cookbook recipe. Fluffy, golden, and ready in 25 minutes with basic pantry ingredients. Includes 5 variations.

Skier's pancakes blend cottage cheese, eggs, and wheat germ in a blender for high-protein flapjacks that fuel a day on the slopes. Tender, custardy, and ready in 10 minutes.

Yogurt pancakes: fluffy breakfast pancakes lightened with separated eggs and tangy plain yogurt. The folded whipped whites give these their signature cloud-like texture.

Sourdough pancakes use active starter for tangy, fluffy flapjacks with serious lift. The classic discard recipe for sourdough bakers, ready in 40 minutes from bowl to plate.

Overnight yeast waffles, the classic raised breakfast batter mixed the night before. Tangy, light, and crisp at the edges thanks to a slow yeast rise instead of baking powder.

Old-fashioned drop donuts, spoon-dropped into hot oil for craggy, irregular shapes with crisp edges and tender, nutmeg-spiced centers. Dusted with powdered sugar, makes three dozen.