Brunch just got a whole lot better with these 51 Best Brunch Recipes that are as effortless as they are delicious. In just 25 minutes, you can whip up dishes bursting with vibrant flavors and satisfying textures, from fluffy pancakes to savory egg bakes.
Perfect for lazy weekends or impromptu gatherings, these recipes are designed to delight your taste buds without keeping you in the kitchen all morning.
Think golden, crispy edges on hash browns paired with creamy avocado or the sweet, caramelized aroma of cinnamon French toast.
Each recipe balances bold flavors and comforting textures, making every bite a celebration. Whether you’re feeding a crowd or treating yourself, these quick, crowd-pleasing dishes will make brunch your new favorite meal of the day.
Ingredients for Fluffy Banana Pancakes
- 1 tablespoon ground flaxseed (acts as an egg substitute)
- 3 tablespoons water
- ½ cup mashed banana (about 1 large banana)
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 teaspoon vanilla extract
- ¾ cup plus 2 tablespoons almond milk, plus more if needed (or substitute with any plant-based milk)
- 1½ cups whole wheat pastry flour* (or substitute with all-purpose flour)
- ½ cup oat flour (or grind oats in a blender to make your own)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
- Maple syrup, for serving (optional toppings: sliced bananas, pecans)
Step-by-Step Instructions
- In a large bowl, combine the ground flaxseed and water. Let it sit for 1 minute, then add the mashed banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
- Add the olive oil, vanilla extract, and almond milk to the bowl. Whisk until smooth.
- Add the whole wheat pastry flour and oat flour to the wet ingredients. Sprinkle the baking powder, baking soda, cinnamon, nutmeg, and sea salt evenly over the top. Stir until just combined; the batter should still be a bit lumpy. If the batter is too thick, stir in an additional 1 tablespoon almond milk.
- Heat a nonstick skillet or griddle to medium heat. Lightly brush the skillet with olive oil.
- Use a ⅓-cup measuring cup to pour the batter onto the skillet. Gently spread the batter into a circle using the back of the cup.
- Cook the pancakes until bubbles form on the surface, about 1½ minutes. Flip and cook the other side for another 1½ minutes. Adjust the heat to low as needed to prevent burning while ensuring the middles cook through.
- Serve warm with maple syrup and optional toppings like sliced bananas or pecans.
Perfect Pancake Toppings & Pairings
Elevate your pancakes with a variety of toppings! Drizzle with maple syrup for classic sweetness, or add sliced bananas and toasted pecans for extra flavor and crunch.
For a creamy twist, try a dollop of Greek yogurt or a sprinkle of dark chocolate chips. Feeling adventurous? Add a spoonful of nut butter or a handful of fresh berries for a burst of freshness.
How to Store & Reheat Leftovers
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster or warm them in a skillet over medium heat for 1-2 minutes per side.
For a quick fix, microwave them for 20-30 seconds, but be careful not to overheat—they’ll stay fluffy and delicious!
Easy Recipe Variations to Try
Switch things up by swapping almond milk for oat or soy milk, or use all-purpose flour if you don’t have whole wheat pastry flour.
Add a handful of blueberries or chopped walnuts to the batter for extra texture. For a savory twist, skip the cinnamon and nutmeg, and add chopped herbs or grated cheese instead.
Time-Saving Tips for Busy Mornings
Prep the batter the night before and store it in the fridge—just give it a quick stir before cooking. Use a griddle to cook multiple pancakes at once, or double the recipe and freeze extras for a quick breakfast later. Simply reheat in the toaster for a hassle-free meal!
Essential Equipment for Fluffy Pancakes
A nonstick skillet or griddle is key for even cooking and easy flipping. Use a ⅓-cup measuring cup to portion the batter for consistent pancake sizes.
A whisk helps combine the ingredients smoothly, and a spatula with a thin edge ensures perfect flips every time.
51 Best Brunch Recipes
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup mashed banana about 1 large
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 1 teaspoon vanilla extract
- ¾ cup plus 2 tablespoons almond milk plus more if needed
- 1½ cups whole wheat pastry flour *
- ½ cup oat flour **
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
- Maple syrup for serving
Instructions
- In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
- Add the olive oil, vanilla, and almond milk and whisk.
- Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter will be a bit thick but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more.
- Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
- Serve with maple syrup, sliced bananas, and pecans, if desired.