Breakfasts & Brunch Recipes

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Whole wheat berry breakfast pancakes made light with fluffy egg whites and skim milk, sweetened with a little honey, then topped with creamy ricotta, fresh berries and maple syrup. Ready in about 20 minutes.

Buttermilk pancakes with vanilla and maple syrup whisked right into the batter for fluffy, lightly sweet stacks. Two leaveners and tangy buttermilk give them serious lift without going dense.

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.

Banana nut muffins with a moist, tender crumb from ripe mashed bananas and a cup of chopped walnuts. The trick is mixing the batter just enough, so they bake up soft and golden, never tough. Great warm with jam.

Homemade granola with rolled oats, wheat germ, honey, and raisins. A simple, low-sugar breakfast batch that beats anything in the cereal aisle.

Hash brown omelet with crispy shredded potato crust, bacon, peppers, and melted Swiss. The diner-style skillet breakfast that feeds the whole table from one pan.

3-ingredient blueberry sauce thickens unsweetened pineapple juice with cornstarch, then folds in fresh berries. A no-sugar-added topping ready in 15 minutes.

Basic breakfast muffins made with flour, honey, and applesauce. No butter, no eggs, no oil. Six pantry ingredients turn into soft, lightly sweet muffins in 45 minutes.

Classic French crepe batter blended smooth with flour, eggs, milk, and melted butter. Rests one hour, makes thin lacy crepes. Freezes beautifully for make-ahead meals.

Whole wheat waffles with a make-ahead overnight yeast batter for deep flavor and a crisp, golden crust. Buttermilk, oats, and whipped egg whites keep them light and high in fiber. Just drizzle with maple syrup.

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.

Skinny banana muffins lean on ripe mashed banana for moisture and sweetness, with just a quarter cup of oil and skim milk. A lighter, fluffy banana muffin that doesn't taste like a diet compromise.

A basic from-scratch muffin recipe: just flour, milk, egg, oil, and a little sugar stirred together in one bowl. The plain, lightly sweet base you can fold berries, chocolate chips, or spices into any morning.

Moist breakfast apple muffins lightened with applesauce, buttermilk, and egg whites. Just two tablespoons of oil and chunks of fresh apple in every cinnamon-spiced bite.

Cranberry pumpkin muffins fold tart fresh cranberries into a spiced pumpkin batter for a tender breakfast muffin balanced between sweet and tangy. The autumn pairing in muffin form.