When it comes to satisfying a craving for pancakes, nothing does it like a classic, buttery short stack. Remember, the key to fluffy pancakes is only flipping once. They’re ready to turn when bubbles appear on the surface of the batter, and the edges appear just set. After flipping, resist the urge to press the pancake down with your spatula (this isn’t grilled cheese!). Serve piled high with butter and maple syrup.
Get the recipe: Buttermilk Pancakes
The crunchy exterior on these golden-brown beauties gives way to a soft, fluffy inside that’s utterly addictive. They’re not too sweet, so don’t be shy—top them with your favorite fruit jam or preserve. If you have leftover batter, go ahead and cook the waffles. Then, wrap up individual squares, pull them out on weekdays, and pop ‘em in the toaster. We guarantee it’ll be the best grab-and-go breakfast in your kitchen.
Get the recipe: Crispy Waffles
Challah Cinnamon French Toast
Whether you enjoy it for brunch or as a breakfast-for-dinner treat, it’s never a bad idea to have a good French toast recipe on hand. We like this one for its genius flavor upgrades, including a generous dose of cinnamon and some freshly grated orange zest. If you’re serving a large group, place cooked French toast on a baking sheet and keep in a warm oven until ready to dig in.
Get the recipe: Challah Cinnamon French Toast
Blueberry Streusel Muffins
Let’s admit it: streusels are the best part of any muffin or quick bread. With a few basic ingredients and very little effort, it’s an easy way to add a sweet-and-salty crunch to any baked good. The nutty topping in this recipe is the perfect addition to blueberry-studded muffins, which are best served straight from the oven. Spread with a little butter and enjoy with hot coffee.
Get the recipe: Blueberry Streusel Muffins
Zucchini Parmesan Frittata
Easier than taking individual egg orders, a frittata is one of our favorite ways to serve eggs for breakfast. This recipe combines crisp-tender zucchini and salty Parmesan cheese, but the possibilities are endless. Try artichoke hearts and rosemary, kale and goat cheese, or even corn and bacon. Cut into wedges and serve straight from the skillet.
Get the recipe: Zucchini Parmesan Frittata