Breakfast recipes

Light egg white honey pancakes with whole wheat flour and skim milk. Cholesterol-free breakfast topped with optional bright orange-mandarin sauce.

Use a skillet to make this moist and tasty corn bread that is loaded with the fragrance from the sage and honey!

Yummy egg pancakes baked Dutch-baby style: an egg-rich batter poured into a hot buttered cast iron skillet, where it puffs up tall and golden in the oven. A simple, dramatic breakfast that needs no flipping.

Baked French Toast to perfection with a hint of orange and topped with decadent Macadamia nuts. Great with a bit of maple syrup.

Old-fashioned cornmeal pancakes with a hearty corn flavor and tender, slightly grainy texture from a hot-water cornmeal soak. Heritage breakfast pancakes from grandma's Sunday-morning rotation.

Banana cinnamon waffles with mashed banana and applesauce in place of fat. Low-fat, egg-white only batter for a fluffy, lightly sweet weekend breakfast.

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.

Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory.

Golden French toast stuffed with warm blueberry-maple compote and dusted with powdered sugar. Make weekend brunch feel special with this sweet sandwich.

Peter Island banana pancakes are fluffy tropical breakfast cakes laced with mashed banana, served with rum-spiked maple syrup. A Caribbean resort favorite at home.

Fluffy whole wheat blueberry pancakes with just 5 minutes of prep. Made with low-fat milk and minimal oil, these are a fiber-rich breakfast the whole family will love.

These are great. Add a little more milk, if you like thinner pancakes, and yes, the amount of baking powder is correct.

Traditionally a dessert, these delicious filled pancakes may also be served at brunch.

Betty Crocker pancakes from scratch using the original 6th Edition Cookbook recipe. Fluffy, golden, and ready in 25 minutes with basic pantry ingredients. Includes 5 variations.

Sourdough waffles or pancakes: an overnight fermented batter that bakes up crisp, light, and tangy, with graham flour for nutty depth. The best use for sourdough starter at breakfast.

Bohemian apple waffles with chopped fresh apples folded into a cinnamon-spiced batter and lifted by whipped egg whites. Crisp on the outside, cloud-tender inside, served with maple syrup.