Our 21 Best Fall Breakfasts to Spice Up Your Morning Routine

Our pumpkin pancakes and cream cheese cinnamon rolls will make you actually want to get out of bed on a cool morning

We get it: fall mornings are hard. Your bed is comfortable and the weather is chilly, and the idea of making breakfast may not sound inviting. But with our guide to the best fall breakfast recipes, you'll be excited to start your day with fantastic seasonal ingredients.

Fragrant aromas like pumpkin or cinnamon in your kitchen make for excellent starts to your fall day. Maybe you're looking for a delicious and simple weekday breakfast before work, like butternut squash oatmeal, or an all-veggie breakfast, like eggplant and walnut frittata.

Whether you're searching for something extravagant or simple, our best fall breakfasts will make getting out of bed on a chilly morning worth it.

Pecan Sticky Buns
Pecan Sticky Buns Recipe
Three types of sugar sweeten this recipe for sticky buns swirled with cinnamon and drizzled with pecan sauce. Get the recipe for Pecan Sticky Buns »Ingalls Photography
Sausage and Cheddar Breakfast Casserole
Sausage and Cheddar Breakfast Casserole
This simple but satisfying casserole bursting with sausage and cheese is an easy favorite for late, lazy weekend breakfasts. Get the recipe for Sausage and Cheddar Breakfast Casserole »Penny De Los Santos
Crepes with Maple Sugar & Syrup
Crepes with Maple Sugar & Syrup
These simple crepes, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast. Get the recipe for Crepes with Maple Sugar & Syrup »Landon Nordeman
Swiss Hash Browns (Rösti)
Swiss Hash Browns (Rösti)
If Plato had imagined hash browns, they'd have been rösti: fresh potatoes coarsely grated, pressed, and fried. In the dish's native Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee. These variations can be delicious, but we found the definitive version in Bern, at Restaurant Della Casa—golden, impeccable, ideal. Get the recipe for Swiss Hash Browns (Rösti) »Todd Coleman
Shopsin's Pumpkin Pancakes
Shopsin's Pumpkin Pancakes Recipe
Rich, fluffy pancakes loaded with pumpkin, warm spices, and sea salt deliver pumpkin pie for breakfast. Get the recipe for Shopsin's Pumpkin Pancakes »Todd Coleman
Apple Cider Levain
Apple Cider Levain Recipe
Tangy apple cider and tart-sweet cranberries come together in a naturally leavened loaf that's great toasted. Get the recipe for Apple Cider Loaf »Todd Coleman
Gruyere, Rosemary, and Honey Monkey Bread
Gruyere, Rosemary, and Honey Monkey Bread
Savory and sweet marry perfectly in this combination of salty cheese, fragrant herbs, yeasty bread, and rich honey-butter sauce. Get the recipe for Gruyere, Rosemary, and Honey Monkey Bread »Yossy Arefi
Date, Parsley, and Sumac Quiche with Crushed Almonds
Date, Parsley, and Sumac Quiche with Crushed Almonds
Dates add a surprising sweetness to a creamy quiche sprinkled with crushed almonds. Get the recipe for Date, Parsley, and Sumac Quiche with Crushed Almonds »Yossy Arefi
Monkey Bread
Monkey Bread Recipe
This yeasty pull-apart bread is made of bite-size rolls covered with a sticky-sweet brown sugar glaze and packed together in a bundt pan—about as much fun to make as it is to eat. Get the recipe for Monkey Bread »Yossy Arefi
Cream Cheese Cinnamon Rolls
Cream Cheese Cinnamon Rolls Recipe
Yeast-raised, sticky, moist cinnamon rolls are made even more decadent with the addition of cream cheese. Get the recipe for Cream Cheese Cinnamon Rolls »André Baranowski
Cinnamon Coffee Cake
Cinnamon Coffee Cake
A buttery cinnamon crumble tops a sweet breakfast favorite; the cake itself gets an extra boost of flavor from cinnamon extract. Get the recipe for Cinnamon Coffee Cake »Todd Coleman
Danish Rye Bread Porridge (Øllebrød)
Danish Rye Bread Porridge (Øllebrød) Recipe
In Denmark, the regional rye bread, called rugbrød, is debatably sacred. Many bakeries stock upwards of five or six varieties of the nutty, rich, nutritious loaves. And when crumbs fall off while slicing it for smørrebrød, they're not tossed. They're saved (and soaked in beer) for this tangy, earthy breakfast treat. Get the recipe for Danish Rye Bread Porridge (Øllebrød) »Matt Taylor-Gross
Danish Seeded Pastry Twists (Frøsnappers)
Danish Seeded Pastry Twists (Frøsnappers) Recipe
A quick, buttery, sesame- and poppy-seedy snack from Denmark. Chef Claus Meyers of Meyers Bageri makes his traditional frøsnappere using a yeasted, laminated danish dough. Our quick version substitutes packaged puff pastry for a lightly sweetened twist that you can have ready in under an hour. Get the recipe for Danish Seeded Pastry Twists (Frøsnappers) »Matt Taylor-Gross
Japanese Rolled Omelet (Dashi-Maki Tamago)
Japanese Rolled Omelet (Dashi-Maki Tamago) Recipe
This Japanese egg dish can be served on its own with grated radish and soy sauce, sliced and incorporated into sushi, or as a sweet bite at the end of a meal. Get the recipe for Japanese Rolled Omelet (Dashi-Maki Tamago) »Matt Taylor-Gross
Eggplant and Walnut Frittata (Badimjan Kükü)
eggplant and walnut frittata (badimjan kükü)
This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side, or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving it a nutty, meaty consistency and color. Get the recipe for Eggplant and Walnut Frittata (Badimjan Kükü) »Jason Lang
Cinnamon Apple Bostock
Cinnamon Apple Bostock
Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling below. Get the recipe for Cinnamon Apple Bostock »Matt Taylor-Gross
Baked Egg Danish with Kimchi and Bacon
Baked Egg Danish with Kimchi and Bacon
Rich, chewy laminated dough puffs up in the oven to suspend kimchi, bacon, and baked eggs in the center of these savory breakfast pastries. Swap out the kimchi and bacon for any of your favorite savory egg accompaniments, like cooked mushrooms and greens or grated cheese and herbs. For the best texture, be sure to drain or squeeze any extra liquid off cooked vegetables before adding. Tartine Tip Give yourself lots of time to make these and don't rush the fermentation steps. In addition to adding loads of flavor, they make the raw dough flexible and "extensible," as bakers say, meaning the dough rolls out easily without bucking back. Get the recipe for Baked Egg Danish with Kimchi and Bacon »Christina Holmes
Giant Apple Pancake With Dulce de Leche
Panqueque of granny smith apples with dulce de leche
Soft apples with a hint of tartness balance a bittersweet caramelized crust, spurred on by rich dulce de leche. Get the recipe for Giant Apple Pancake With Dulce de Leche »Matt Taylor-Gross
Spiced Buttermilk Oatmeal with Dried Fruit and Pecans
Spiced Buttermilk Oatmeal Recipe
Spices including cardamom, star anise, and ginger jazz up a morning oatmeal. Mix the dry ingredients ahead of time for an easier camp-side breakfast. Get the recipe for Spiced Buttermilk Oatmeal with Dried Fruit and Pecans »Andre Baranowski
The Best Croissants
flakey pastries
The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries. They obtain their signature flaky texture through lamination, the process of coating a dough with fat and repeatedly folding and rolling it to create layers. Tartine owner Chad Robert­son insists on an unsalted, high-fat butter with at least 80 percent fat for laminating his straight-armed versions. Recipe times may vary drastically depending on environmental factors, so be sure to mind the visual cues before moving on to the next step. If possible, use a scale to measure your ingredients and work in a cool room. Get the recipe for The Best Croissants »Christina Holmes
Sourdough Whole Wheat Waffles
sourdough waffles
Sourdough starter mixed into classic waffle batter gives a brightness, airiness, and—who knew?—exterior crunch to waffles that non-yeasted batters can't match. For this recipe by Stephen Jones of Washington State University's Bread Lab and Jeff Yankellow of King Arthur Flour, be sure to use a starter that's fully risen and made from equal parts whole wheat flour and water. (If you don't have whole wheat pastry flour, use regular whole wheat flour and loosen the batter with up to 1/2 cup more milk as needed in step 3.) Get the recipe for Sourdough Whole Wheat Waffles »Photograph by Matt Taylor-Gross | Plate by Keith Kreeger