Breakfast/7 recipes

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.

Whole wheat pancakes made from scratch with just seven ingredients. Nutty, hearty griddle cakes with more fiber and flavor than white flour versions.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

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.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.

Wholesome apple muffins lean on rolled oats, applesauce, and apple juice for moisture, with cinnamon and nutmeg warming a low-fat, egg-white batter. Tender breakfast muffins topped with extra oats.

Buttermilk pancakes studded with plump dried cherries and crunchy macadamia nuts, finished with whipped cream. A Hawaiian-style brunch stack with sweet-tart, buttery flavor in every bite.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Old-fashioned cornmeal muffins made with lard for tender, golden tops and crackly edges. Six muffins, eight ingredients, 30 minutes. The kind of cornbread your grandmother knew by heart.

Toasted bread spread with a brown sugar, butter, and flaked coconut topping, then baked into a sticky-sweet breakfast treat. Four ingredients, 20 minutes start to finish.

Classic cinnamon French toast made with egg, milk, vanilla, and warm cinnamon. Soaked, browned in butter, and ready for syrup, honey, or fresh fruit on top.

Cream cheese and tomato omelet, a folded breakfast classic with fluffy eggs, melted cream cheese pockets, and fresh chopped tomatoes. Lazy weekend brunch for two, ready in 20 minutes.

Vegan tofu French toast: silky soft tofu blended into a creamy egg-free custard for soaking whole-wheat bread. Dairy-free, plant-based brunch protein.

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Omelet Arnold Bennett, the legendary Savoy Hotel breakfast of smoked haddock folded into a silky omelet and topped with whipped cream and sharp cheddar. A rich, unmistakably British take on eggs.