579 breakfasts brunch recipes

A puffy, golden oven-baked pancake (Dutch baby) that rises dramatically in a hot buttered skillet. Finished with powdered sugar and a squeeze of fresh lemon.

Lean pork breakfast patties made with ground pork loin, bran flakes, apple juice, fennel, and rosemary. Broiled sausage patties with Italian-herb flavor and less fat than store-bought.

Wheaties cereal pancakes made with crushed Wheaties, eggs, milk, and just enough flour for a thin batter. A crispy-edged, nutty breakfast griddle cake ready in 20 minutes.

Cranberry orange ring arranges crescent roll dough filled with cranberry-orange relish and cinnamon into a festive wreath shape, baked golden and drizzled with powdered sugar glaze.

Egg-free fruited French toast made with blended banana, orange juice, vanilla, and cinnamon on whole wheat bread. A vegan-friendly breakfast with natural sweetness.

Sourdough bacon pancakes made with starter, crumbled fried bacon, and a last-minute baking soda lift. Tangy, smoky, and fluffy griddle cakes for a weekend breakfast.

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.

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.

Breakfast sundae layers nonfat yogurt, fresh fruit, granola and raisins in a sundae dish for a no-cook morning bowl. Five-minute parfait that turns leftover fruit into breakfast.

Wholesome apple muffins lean on rolled oats, applesauce, and apple juice for moisture, with cinnamon and nutmeg warming a low-fat, egg-white batter. Tender breakfast muffins topped with extra oats.

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.

Overnight French toast soaks rich challah in a cinnamon-vanilla custard so it fries up golden and custardy in the morning, no fuss. Served with a homemade cinnamon cream syrup you can make a week ahead.

Braided cinnamon coffee cake made from hot roll mix, filled with cinnamon sugar and butter, then topped with a vanilla glaze. A showstopper brunch bread with a shortcut dough.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.