Here is a collection of the very best breakfast recipes! You’ll find pancakes, waffles, cinnamon rolls, French toast, doughnuts and lots more! Plus TONS of breakfast tips your friends and family will thank you for.
Want to make perfect brunch every weekend? Check out these how-to articles for all my breakfast tips and tricks.
There are two keys to fluffy pancakes. First, make sure your baking powder and baking soda are FRESH. You can learn more about chemical leaveners and how to test if they’re fresh here.
Second, don’t overmix the batter! There must be some lumps and even streaks of flour remaining in the batter. Be gentle here! Even a little bit of overmixing can produce pancakes that are rubbery and tough instead of tender and fluffy.
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender and TALLER!
After mixing your batter, simply cover and chill in the fridge overnight before baking. No need to bring to room temperature before scooping into your muffin tin and baking. More tips inside my How to Bake Tall Bakery Style Muffins article.
I’ve extensively tested buttermilk and buttermilk substitutes and real buttermilk is the BEST choice. Whether you’re baking my Ultimate Muffins or my Homemade Waffles, I highly recommend using real buttermilk and avoiding any DIY buttermilk substitutes. Check out my Buttermilk 101 article for more details.
Make YOUR version of Ultimate Muffins! My free Ultimate Muffin Cheatsheet contains a breakdown on each ingredient, recipe flavor variations, bonus muffin tips, and lots more!
Join me in the kitchen and bake these breakfast recipes step-by-step with me!
Download our FREE Make-Ahead Baking Guide to learn how to prep waffles, pancakes, muffins and more ahead of time!
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Although similar, pancake and waffle batters should be slightly different. Waffle batter needs to be thicker and with more fat to get crispy edges and fluffy interiors. That’s why you should always make waffles from a waffle recipe and pancakes from a pancake recipe!
2 cups (250 grams) powdered sugar
1/4 cup whole milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms. Adjust the powdered sugar to milk ratio if needed.
Whatever bread you use, make sure it’s sliced about 3/4-inch thick to achieve that pillowy interior but caramelized exterior.
I love Challah bread, Brioche, and Texas toast bread in French Toast recipes.
Store baked waffles in the freezer. Allow them to cool completely before placing in an airtight container for up to 4 months. You can also store baked waffles in the fridge for a couple days, but I usually prefer freezing to maintain freshness.
If you’re making a big batch, keep the oven warm at 200°F and transfer the cooked pancakes to a cooling rack set over a rimmed sheet pan placed in the oven. The cooling rack helps prevent the pancakes from getting soggy. Only keep the pancakes warm for about a half hour using this method.
Place a sheet of parchment paper between layers of pancakes and place in an airtight container. Freeze for up to 2 months. Reheat in the microwave uncovered for about 1 to 2 minutes, or until heated through.
Muffins are best served the day they’re baked. If you have leftovers, store them for up to 1 day in an airtight container at room temperature. Refresh in a 300°F oven for 5 minutes or reheat in the microwave for 10 seconds.
For best results, freeze leftover muffins in an airtight container for up to 3 months. Defrost overnight at room temperature or reheat in the microwave for about 1 minute.