3,022 crunch recipes

Whole wheat sour cream pancakes with separated eggs for extra fluffiness, sweetened with honey. Tender, tangy weekend breakfast pancakes that aren't dense or dry.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

One of the best banana bread I have ever tested. Strongly recommend this recipe to everyone who loves a good loaf of banana bread.

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.

Easy homemade pancakes from scratch with flour, milk, eggs, and a splash of oil. Seven pantry ingredients, ready in 20 minutes, no buttermilk or fancy techniques required.

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.

Spa-style buttermilk pancakes with whipped egg whites for cloud-like lift and a whole wheat pastry flour boost. Lighter, fluffier, and ready in 30 minutes.

Orange yogurt muffins with bright fresh zest, tangy yogurt, and a tender, light crumb. A breakfast muffin that tastes like sunshine and uses just one bowl for the wet ingredients.

Mom's whole wheat blueberry pancakes use applesauce and soy milk for a dairy-free vegan-friendly breakfast. Hearty whole-grain pancakes with juicy berries and no eggs.

Bisquick berry yogurt muffins made with fresh blackberries, tangy yogurt, and lemon zest. Only 7 ingredients for a tender, fruity breakfast muffin.

So much healthier than deep-fried, these are baked in a non-stick donut baking pan.

Berry teatime muffins with rolled oats, brown sugar, and fresh or frozen blueberries or raspberries. Hearty, lightly sweet, and quick. Bake as standard muffins or mini muffins for tea service.

Honey and whole wheat waffles with folded-in egg whites for an airy crisp finish. A nutty, lightly sweet breakfast that beats anything from a box mix.

Sorghum griddle cakes are fluffy gluten-free and dairy-free pancakes made with nutty sorghum flour and a starch for lift. No milk needed, and the batter thins to any consistency you like.

Oven-baked whole wheat pancakes ladled onto hot buttered sheet pans for hands-off cooking, no flipping required. A high-fiber buttermilk batter ready in 15 minutes. Serve with fruit and syrup.

Cornmeal pancakes with melted lard, plenty of baking powder, and a tender, slightly grainy crumb. A 15-minute breakfast pancake with old-fashioned corn flavor and crispy edges.