2,752 breakfast recipes

Fluffy apple pecan pancakes with separated eggs, brown sugar, and cinnamon, served with apple spice syrup. Beaten egg whites fold in for extra-light, soufflé-style flapjacks.

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

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.

Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.

Fresh ginger muffins: bakery-style buttermilk muffins packed with finely chopped fresh ginger candied with sugar, plus fragrant lemon zest. The classic Marion Cunningham recipe, with serious ginger bite.

A warm banana burrito rolled in a flour tortilla with peanut butter, raspberry jam, and coconut. Ready in under 6 minutes, this WW-friendly snack satisfies sweet cravings fast.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Enjoy this delicious coffee cake with your favorite coffee or tea in a beautiful afternoon.

Blueberry corn pancakes: hearty cornmeal and whole wheat flapjacks studded with fresh blueberries. Honey-sweetened buttermilk batter for tender Southern-style stacks.

Apple pecan coffee cake made easy with baking mix, studded with cinnamon-spiced apples and crunchy pecans, then drizzled with vanilla glaze. A quick brunch cake with a splash of whiskey.

Cranberry pumpkin bread with chopped pecans, pumpkin pie spice, and a tangy orange-allspice glaze drizzled on top. A moist, festive quick bread perfect for fall baking and holiday gifting.

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

This generous broccoli and cheese omelet is a healthy breakfast recipe that is low in fat, cholesterol, and carbs, all without sacrificing flavor.

Classic sour cream coffee cake with three layers of cinnamon-walnut streusel baked in a tube pan. Rich, tender crumb that serves 16 and fills the kitchen with warm spice.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.