2,608 brunch recipes

Gluten-free pancakes blended in 60 seconds with rice flour, potato starch, and cornmeal. A buttermilk-based recipe ready in 25 minutes that delivers fluffy, tender flapjacks with no wheat in sight.

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.

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.

Pumpkin spice pancakes made with real pumpkin puree, melted butter, and pumpkin pie spice. Fluffy, warmly spiced, and on the table in 10 minutes.

Low-fat pancakes from biscuit baking mix with egg white, skim milk, and fat-free spread. Quick breakfast pancakes ready in 15 minutes with no special ingredients.

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.

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.

These have a great texture and are not as filling and heavy as ordinary pancakes.

Honey lemon balm tea biscuits drop-bake a buttery honey-sweetened batter with fresh chopped lemon balm leaves for fragrant, tender afternoon-tea cookies. A garden-herb biscuit.

Honey and whole wheat waffles with folded-in egg whites for an airy crisp finish. A nutty, lightly sweet breakfast that beats anything from a box mix.

Apple and cream cheese pancakes. A great way to change-up Sunday breakfast.

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

Sweet zucchini bread with cinnamon, three loaves' worth of garden zucchini, and a tender oil-based crumb. Two-loaf yield, doubles easily for gifting and freezing.

A satisfyingly dense and moist muffin! I just added a cup of chopped walnuts for a great chunky effect.

Tangy and delicious, a perfect summer breakfast! This recipe makes 20 muffins.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.