Breakfasts & Brunch Recipes

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.

Sour cream pancakes folded around sweetened strawberries with powdered sugar and toasted almonds. A brunch-style stuffed pancake with three dairy components for richness and an airy egg-foam lift.

Extra-fluffy buttermilk pancakes dotted with cinnamon-sugar raisins. Whipped egg whites folded into the batter create a light, airy stack that puffs up tall on the griddle.

French fruit fritters with a light, airy batter made from separated eggs and lemon juice. Dip any fruit in the batter and deep fry until golden. Dust with powdered sugar.

Fruit nut breakfast bars with rolled oats, chopped almonds, and golden raisins bound with brown sugar and a hit of almond extract. Make-ahead bars that beat any granola bar in the cereal aisle.

Garlicky pork and asparagus pancakes, savory Asian-style egg pancakes loaded with ground pork, scallions, and fresh asparagus. Served with a sesame dipping sauce.

Grandma Thorpe's currant pancakes are griddled rolled biscuit-style pancakes studded with dried currants, buttered hot, and dusted with sugar. A British-Welsh heritage breakfast or tea-time treat.

Old-fashioned griddle cakes from scratch with six basic pantry ingredients. Fluffy homemade pancakes with a hint of sweetness, ready in 30 minutes.

Homemade easy doughnuts are baking-powder doughnut drops fried golden in hot oil and rolled in sugar while warm. No yeast, no shaping, no special equipment needed for this old-fashioned breakfast treat.

Old-fashioned bran muffins made with all-bran cereal, molasses, and a simple shortening batter. Hearty, fiber-rich breakfast muffins with real home-baked flavor.

Kratzet, the Swiss-German shredded pancake (cousin of Austrian kaiserschmarrn). Eggy crepe batter cooked, torn into pieces, and crisped in butter. Serve with stewed fruit.

Lemon French toast made with thick-cut day-old French bread soaked in a lemon zest and lemon extract batter. The flour in the batter creates an extra-crispy, golden crust that regular French toast can't match.

Liz Yehling's potato pancakes blend grated red potatoes with raw pork sausage, eggs, and a touch of flour. Fried golden and crispy, served with cool applesauce. A hearty country-breakfast classic.

Mandarin pancakes made from a simple hot water dough with sesame oil, rolled paper-thin and dry-cooked in an ungreased pan. The classic wrapper for Peking duck and mu shu pork.

Miniature French breakfast puffs are warm nutmeg-scented muffins dipped in melted butter and rolled in cinnamon sugar. The donut-muffin hybrid that disappears off brunch trays first.

No-fat no-cholesterol coffeecake with cherry pie filling and a crumb topping, made with egg substitute and yellow cake mix. A lighter breakfast cake ready in 1 hour using simple pantry ingredients.