Breakfasts & Brunch Recipes

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Oatmeal bacon pancakes: large thin pancakes with buttermilk and oats, folded around crispy bacon with a smear of mustard. A savory British-style breakfast that eats like a hearty handheld.

Orange raisin bubble ring, a pull-apart yeast bread with buttered dough balls rolled in orange-zest sugar and layered in a tube pan with raisins. Served warm for breakfast or brunch.

Orange spice muffins with whole wheat flour, sour cream, fresh orange zest, cinnamon, cloves, and nutmeg. Topped with cinnamon sugar for a warmly spiced holiday breakfast.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

Dutch poffertjes-style doughnuts made with a quick choux-style dough and fried into puffy, golden-brown bites with a crisp shell and tender, custardy center. A simple homemade Holland-inspired treat.

Puffed apple pancakes baked in custard cups with brown sugar-tossed apple slices arranged in a spoke pattern. Individual Dutch baby-style pancakes ready in 20 minutes.

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.

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.

Raisin English muffins: homemade yeasted muffins studded with plump raisins, cooked griddle-style on cornmeal for craggy nooks and crannies. Toasted with butter, they beat any grocery-store version.

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.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

Tangy sourdough pancakes with a tender crumb and subtle fermented flavor, made from active sourdough starter for fluffy breakfast hotcakes.

Old-fashioned sourdough trail pancakes fermented 24 to 48 hours for maximum tang. Silver dollar-sized flapjacks made with dry milk powder, perfect for camping or lazy weekend mornings.

Strawberry-corn pancakes fold fresh sliced strawberries into a yellow cornmeal-and-flour batter for breakfast pancakes with crisp, slightly gritty edges and bursts of berry. Ready in 20 minutes.