2,066 breakfasts brunch recipes

This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.

Buttermilk pancakes for two with optional blueberries. A small-batch breakfast recipe with fluffy, tender pancakes ready in 20 minutes. No leftovers.

Sausage omelet made with Italian sausage, butter, and peanut oil for golden, creamy eggs that fold over savory filling. Ready in 15 minutes for a quick breakfast.

Pumpkin muffins with cinnamon, golden raisins, and walnuts. Lightened up with skim milk, canola oil, and extra egg whites for a tender crumb without the butter weight.

Multi-grain waffles pack oats, whole-wheat flour, and cornmeal into a buttermilk batter for hearty, crisp-edged, golden waffles. A wholesome breakfast that freezes and toasts beautifully.

Cornmeal honey blueberry muffins blend rustic blue cornmeal with juicy berries and natural honey sweetness. Eggless and dairy-free, ready in 30 minutes from one bowl.

Whole wheat honey pancakes swap white flour for whole wheat and sweeten with honey instead of sugar for a heartier, nuttier breakfast flapjack. Eight ingredients, ready in 30 minutes. Serve warm with fresh berries.

Crisp, light Belgian waffles made with malted milk powder and whipped egg whites folded into the batter, then crowned with ice cream and a warm rum-spiked banana, strawberry, and pecan sauce.

Cheesecake pancakes fold small-curd cottage cheese and vanilla into buttermilk pancake mix for protein-rich, slightly tangy breakfast stacks. Topped with a warm raspberry-lemon zest syrup that mimics cheesecake's classic berry sauce.

Low-fat vegan potato pancakes (latkes) with shredded potato, onion, and oat flour. A lighter take on the Hanukkah classic, pan-fried in a single spray of oil. Ready in 15 minutes.

Wenatchee applesauce muffins, a Pacific Northwest breakfast bake spiced with cinnamon and nutmeg and made tender with thick applesauce. Named for Washington's apple capital, these bake up moist with a domed top.

Traditional English jam tarts with a buttery honey-sweetened pastry, lemon zest, and a spoonful of your favorite jam folded into triangles. Classic British tea-time treat.

Whole wheat pancakes made with stone-ground Nora Mill mix, buttermilk, eggs, and a touch of melted butter. Nutty, hearty, and on the table in 30 minutes. Four-ingredient breakfast.

Eggy little chocolate pancakes that double as breakfast or sandwich cookies. Quick to mix, fast to cook, and finished with chocolate sauce or sandwiched with buttercream once chilled.

Fluffy bran pancake and waffle mix combines whole wheat, millet, and rice flours with bran for a high-fiber, make-ahead batter base. Whisk in eggs, milk, and honey for breakfast in minutes.

Cottage cheese pancakes blend eggs, cottage cheese, and just a quarter cup of flour into protein-packed breakfast pancakes. High-protein, low-flour, ready in 20 minutes.