2,066 breakfasts brunch recipes

Vintage Westinghouse waffles with separated eggs for an extra-light texture. Crisp golden exterior, fluffy interior, ready in 15 minutes. Classic mid-century waffle iron recipe.

James River buttermilk waffles with whipped egg whites for cloud-like lift. Virginia-style classic with crisp exteriors and light, tender interiors.

Amaretto pancakes built on a five-ingredient Bisquick batter with milk, eggs, and a splash of almond-scented liqueur. A boozy brunch upgrade with optional sliced almonds folded in.

Sour milk waffles with whipped egg whites folded in for an airy crumb and a crackly crisp exterior. Baking soda meets soured milk for old-fashioned tang and lift, no baking powder required.

Add some class to your eggs with this tasty way to start off the day!

Cream of Wheat pancakes mix farina cereal into pancake batter for hearty, slightly nutty breakfast pancakes with extra body and a subtle wheat flavor that holds up to syrup.

Boxty is a traditional Irish breakfast potato dish, often described as a potato pancake or griddlecake. It's easy to make, thrifty and comes with its own poem.

Lighter applesauce cinnamon waffles made with buttermilk, whipped egg whites, and a splash of maple syrup. Cinnamon-sugar dusted on top, optional raisins folded into the batter.

Honey apple pancakes use apple juice instead of milk and honey instead of sugar for naturally sweet, dairy-free pancakes scented with apple pie spice. Fluffy, fragrant, ready in under 30 minutes.

Crispy, savory potato-bacon cups made with creamy cottage cheese, turkey bacon, and seasoned potatoes. Perfect for breakfast or a side dish, these golden-brown cups are easy to prepare and baked to perfection. Serves 4.

Eggnog waffles use leftover holiday eggnog instead of milk for warm spiced flavor and a tender, custardy interior. Optional pecans or walnuts add crunch. A festive December brunch.

Swedish breakfast pancakes (plattar): thin, tender little rounds cooked in a Swedish platter pan and served the traditional way with lingonberry jam and sour cream, or fresh berries and powdered sugar. Light, fast and barely sweet.

A wonderful topping for pancakes, waffles, French toast, bagels and English muffins.

Easy German pancakes baked in a hot buttered pan until they puff up tall with crisp, climbing edges and a custardy center. Just blend flour, milk, eggs, and butter, then bake and dust with powdered sugar.

Buttermilk pancakes with vanilla and maple syrup whisked right into the batter for fluffy, lightly sweet stacks. Two leaveners and tangy buttermilk give them serious lift without going dense.

Old-fashioned pancakes, griddle cakes, or batter cakes: a rested whole-milk batter that fries up tender, fluffy, and golden. The classic way grandma made breakfast.