Breakfasts & Brunch recipe collection

These scrumptious pancakes are made with rolled oats, cornmeal and buttermilk.

Caribbean-style roti dough with flour, milk, baking soda, and oil. Soft, supple Trinidadian-style flatbread for wrapping curries, made on a hot skillet.

Sourdough pancakes from an active whole wheat starter, with baking soda stirred in for tang and a tall, fluffy rise. The weekend way to put your bubbling starter to good use.

Overnight yeast-raised waffles with a tangy sourdough-style depth and crisp-shattering exterior. Mix the batter the night before, beat in eggs at dawn, and serve with maple syrup or fruit.

Vanilla buttermilk whole wheat pancakes turn out fluffy and tender thanks to tangy buttermilk and whisked egg whites. Whole wheat flour, a touch of cornmeal, and warm cinnamon make a wholesome stack worth waking up for.

Very yummy pumpkin bread bakes up moist and tender with warm nutmeg and an oil-based batter. This big-batch recipe makes multiple loaves and freezes beautifully for the holidays.

Make breakfast fun again with these delicious waffles that pretty much go with anything!

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Whole grain apple pancakes leavened with yeast and packed with bran, grated fresh apple, and apple juice. Thicker than regular pancakes, naturally egg-free, high-fiber, and sweet without a drop of added sugar.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

These deliciously moist pancakes are so easy to make and also packed with goodness. You can find juicy blueberry bursts in every bite. A perfect breakfast with a cup of orange juice.

Cornmeal waffles combine yellow cornmeal with flour for crispy-edged, golden waffles with a hint of corn sweetness. Old-fashioned breakfast served with honey or maple syrup.

Yummy egg pancakes baked Dutch-baby style: an egg-rich batter poured into a hot buttered cast iron skillet, where it puffs up tall and golden in the oven. A simple, dramatic breakfast that needs no flipping.

Vegan pumpkin biscuits use silken tofu and pumpkin puree instead of butter for a tender, whole-wheat morning bake spiced with cinnamon, ginger, and nutmeg. No dairy, no eggs, ready in 25 minutes.

Sourdough pancakes made with active starter, baking soda, an egg and evaporated milk. Tangy, light, and lacy-edged. A great way to use up sourdough discard for breakfast.

Orange muffins packed with citrus: 1¼ cups of orange juice in the batter and a juicy orange segment crowning every cap. Tender from a butter-shortening combo, makes three dozen for brunch.