823 breakfast recipes

Egg-free, dairy-free pancakes from a whole wheat and white flour blend with wheat germ. Vegan-friendly, fast, and budget-friendly breakfast that needs nothing but water.

Spa-style buttermilk pancakes with whipped egg whites for cloud-like lift and a whole wheat pastry flour boost. Lighter, fluffier, and ready in 30 minutes.

Orange yogurt muffins with bright fresh zest, tangy yogurt, and a tender, light crumb. A breakfast muffin that tastes like sunshine and uses just one bowl for the wet ingredients.

Mom's whole wheat blueberry pancakes use applesauce and soy milk for a dairy-free vegan-friendly breakfast. Hearty whole-grain pancakes with juicy berries and no eggs.

German oven pancake (Dutch baby) with a dramatic puffed shell, golden edges, and a fruit-filled center. Made with skim milk and egg substitute for a lighter version of the classic.

Apple spice muffins use grated fresh apple, apple juice concentrate, and warm cinnamon-allspice for natural sweetness. A lower-fat breakfast muffin with raisins and tender crumb.

Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.

Whole wheat blender waffles made from whole wheat berries (the grain), soy milk, applesauce and egg substitute. Vegan, dairy-free, fiber-rich, and ground fresh in a blender for the freshest possible flour.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!

I have been making Belgium waffles for breakfast a few times recently. I personally like waffles better than pancakes. The super crispy outer layer is something that pancakes can't compete.

Orange yeast waffles bloom active dry yeast in warm orange juice for citrus-perfumed breakfast waffles. Vegan-friendly with soy milk, cake flour, and pure orange oil for extra zing.

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

Bisquick pumpkin muffins skip the oil entirely, using canned pumpkin and molasses for moisture and richness alongside warm spices and plump raisins. A pantry-friendly fall muffin made in one bowl with zero added fat.

From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.

Low-calorie fresh apple muffins use sugar replacement and skim milk for a lighter breakfast bake studded with chopped apple. Diabetic-friendly and ready for the lunchbox.