Whether for a special occasion or just a lazy Sunday, sometimes weekends are best spent sleeping in and preparing a delicious brunch for family and friends. To make that easier, Yankee compiled some of our favorite brunch recipes that are perfect for any season or holiday.
Blueberry Dutch-Baby Photo Credit : Kindra Clineff
This oven-baked pancake has the drama of a soufflé without any of the stress. Bring it straight from the oven to the table for all to admire—it will deflate fast but remain slightly puffed and delicious.Sour Cream Coffee Cake with Streusel Photo Credit : Mark Fleming/Styling by Jen Beauchesne
As served by chef James Arena at Connecticut’s Arethusa A Mano, this unusually moist coffee cake comes with seasonal pairings, such as peaches in summer and apples and pecans in fall. However, it is also perfect on its own.
Crisp and Fluffy Waffles Recipe Photo Credit : Adam Detour • Food Styling by Monica Mariano / Ennis inc. • Prop Styling by Vincent Russo / Ennis Inc.
Make every Sunday breakfast one you’ll remember with our crisp and fluffy waffle recipe. Adding cornstarch helps lighten the batter and ensures a crispier result.
Blueberry Pancakes with Cardamom Sugar Photo Credit : Mark Fleming/Styling by Jen Beauchesne
While you can’t go wrong with well-made traditional pancakes served with butter and maple syrup, we’re partial to this blueberry version with cardamom sugar from Centre Street Café in Jamaica Plain, Massachusetts. It’s light and moist, rich with plump berries, and finished with a hint of fragrant cardamom.
Rosemary Biscuit Eggs Benedict Photo Credit : Mark Fleming/Styling by Jen Beauchesne
Tender, aromatic rosemary biscuits are the foundation for this fresh take on eggs Benedict from the Beehive Café, in Bristol, Rhode Island, which replaces the traditional hollandaise with simple cheese sauce and adds peppery arugula and seared tomatoes on the side.
Braided Brunch Loaf Photo Credit : keller+keller
This attractive, easy braided brunch loaf looks as though you spent hours in the kitchen, but it couldn’t be simpler. Made with store-bought puff pastry and “fancy” scrambled eggs, the result is the perfect breakfast or brunch dish for the holiday table or other special occasions. Your guests will be begging for the recipe!
Blueberry Boy Bait Photo Credit : Heath Robbins
There are so many things to love about this recipe. It’s delicious, it can feed a crowd, it’s easy, and it’s flavored with a blend of nutmeg, cardamom, vanilla, and, if you like, bourbon. It’s warm and cozy but more aromatic than most. But wait, you may say, baked French toast with no cinnamon? That’s in the bread. Really, the only challenge to this recipe is remembering to assemble the dish before going to bed.
New Hampshire’s Finest Scramble Photo Credit : Kristin Teig
Loaded with asparagus, bacon, and goat cheese, “New Hampshire’s Finest Scramble” is a breakfast favorite at The Friendly Toast in Portsmouth, New Hampshire. Don’t forget the side of Anadama bread toast!
Baked Eggs & Mushrooms in Toast Cups Photo Credit : Heath Robbins
Ruth Stocks of Atlanta, Georgia, won $1 for this recipe for baked eggs & mushrooms in Yankee’s June 1954 reader recipe contest. Her version called for cooked eggs in a cream sauce; we prefer them baked in toast “shells.” They’re rustic and pretty, a great meatless brunch staple.
Cinnamon Buns Photo Credit : Heath Robbins
Over the decades, Yankee has featured hundreds of recipes from talented New England home cooks. These delicious homemade cinnamon buns are one example, adapted from an April 1980 recipe by Mabel Gray of Putney, Vermont. We streamlined the original, but the result is true to Mabel’s tender, easy-to-work dough, stuffed with plenty of cinnamon and brown sugar.
Apple Cider Doughnut Muffins Photo Credit : Carl Tremblay
These easy, fantastic cider doughnut muffins pack all the flavor of apple cider doughnuts without the fuss and the frying. Yum!
Which brunch recipes are your family’s favorite?
This post was first published in 2016 and has been updated.
As Digital Assistant Editor, Cathryn writes, manages, and promotes content for NewEngland.com and its social media channels. Prior to this role, she lived and worked on Martha’s Vineyard as a newspaper reporter, covering everything from environmental issues and education to crime and politics. Originally from New Hampshire, Cathryn spends most of her time out of the office on the trails, slopes, or by the water.
