Breakfasts & Brunch Recipes

Lighter apple oat muffins with applesauce in place of much of the fat and rolled oats for chewy texture. Cinnamon, nutmeg, and cloves give classic fall-bakery flavor in a 30-minute breakfast muffin.

These Light And Fluffy Muffins Are Delicious!! Moist and Just A Hint Of Fruitiness From The Blueberries Leave You Wanting More!!

Moist and delicious, this quickbread is easy to make and full of harvest flavors. This recipe can be baked as a loaf or muffins.

Cheddar cheese and hot chili sauce give this bread incredible flavor, just eating the bread itself is delicious enough!

Everyone seems to love these! I have always had trouble with banana bread coming out like bricks, and these muffins are moist and light!

Classic buttermilk pancakes from scratch with tangy flavor and tender, fluffy texture. Let the batter rest for 10 minutes to activate the leavening for the lightest, most pillowy pancakes.

The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat.

Classic S.O.S. creamed beef on toast with a simple milk gravy made from browned ground beef, flour, and pan drippings. Old-school military comfort food with just 5 ingredients.

Fat-free apple coffeecake skips the butter and yolks: skim milk, egg whites, and corn syrup keep it tender and moist, with sliced apples and cinnamon sugar baked across the top. Brunch without the guilt.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

Swedish pancakes (plattar) made with a thin egg batter cooked in a platt pan, served with lingonberry preserves, butter, and powdered sugar. Light, crepe-like, and Scandinavian.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.

DIY pancake batter from scratch with flour, eggs, milk, butter, and baking powder. The seven-ingredient pantry recipe that beats any boxed mix for fluffy weekend pancakes.

A puffy, golden oven-baked pancake (Dutch baby) that rises dramatically in a hot buttered skillet. Finished with powdered sugar and a squeeze of fresh lemon.

Honey-sweetened yeast dough enriched with eggs and oil gets kneaded until elastic, then shaped into a round spiral loaf and brushed with egg wash for a golden Jewish bread that's tender and slightly sweet.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!