Breakfast 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.

A rich and decadent frittata packed with a variety of seafood.

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.

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.

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.

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.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

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.

Buttermilk toaster pancakes are batch-cook breakfast magic: tangy buttermilk pancakes made ahead, frozen flat, and reheated in the toaster for fast weekday mornings. Better than store-bought.

Easy four-ingredient pancakes with milk, butter, flour, and salt. Pantry-bare breakfast batter that cooks in a dry non-stick pan with no eggs and no leavening required.

Eggs and chorizo unite in a soft, family-style omelette with sautéed onion, half-and-half cream, and a hint of oregano. A quick Mexican breakfast built for sharing.

Classic sourdough pancakes from active starter, pancake mix, milk, and a single egg. Tangy, fluffy, and perfect for sourdough discard. Ready in 25 minutes.