2,805 breakfast recipes

Dutch pancake with just four ingredients: eggs, flour, milk, and salt. Bakes into a dramatic puffed shell and gets finished with powdered sugar and lemon.

Hazelnut apple pancakes made with toasted ground hazelnuts, applesauce, and diced Granny Smith apple. A lighter pancake with nutty depth and fruit in every bite.

Scotch eggs with fresh herbs: hard-boiled eggs wrapped in herby sausage meat, coated in breadcrumbs, and deep-fried to a crackly golden shell. A British pub classic for picnics.

Molasses muffins spiced with cinnamon, ginger, cloves, allspice, and nutmeg, studded with raisins. Make-ahead batter keeps in the fridge for fresh muffins anytime.

Italian country-style frittata with grilled green peppers, sauteed onions, and melted Taleggio cheese. Cooked alla lacrima, soft and creamy inside with a golden exterior.

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.

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.

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.

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.