If you’re craving the sweet side of breakfast, here’s a collection of delicious recipes to try. Nutella buns, brioche french toast, and buttermilk waffles are sure to satisfy that sweet tooth, or try sweet syrups like vanilla-thyme crème Anglaise or apricot and almond sauce to dress up plain pancakes, toast, and more.
Whole Grain Chocolate Banana Pancakes
Cream Cheese Cinnamon Rolls
Cream cheese is the secret ingredient that enhances the richness and moistness of these rolls. **
See the recipe for Cream Cheese Cinnamon Rolls »**
Rich, fluffy pancakes loaded with pumpkin, warm spices, and sea salt deliver pumpkin pie for breakfast.
Get the recipe for Shopsin’s Pumpkin Pancakes »
A quintessential muffin recipe combines the nutty flavor of poppy seeds with a generous hit of fresh lemon zest.
Bananas and pecans come together in an exceptionally moist quick-bread from food editor Ben Mim’s mom—it’s irresistible at any time of day.
Get the recipe for Mom’s Banana Bread »
Cornflake-Crusted Brioche French Toast
Brioche slices get dipped in crushed cornflakes before frying in a deliciously crunchy version of french toast.
See the recipe for Cornflake-Crusted Brioche French Toast »
A rich bread pudding served with vanilla cream sauce makes for an equally indulgent breakfast or dessert.
See the recipe for Caramel Apple Strata »
The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency.
See the recipe for Blueberry Pancakes »
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
See the recipe for Sour Cream Date Coffee Cake »
Classic Belgian waffles are perfect for a simple, crowd-pleasing brunch.
See the recipe for Belgian Waffles »
Robie’s Buttermilk Flapjacks
Stack up a pile of these fluffy breakfast treats and top with butter and your favorite syrup or sauce.
See the recipe for Robie’s Buttermilk Flapjacks »
When it comes to a sumptuous, satisfying breakfast, few things match the perfection of a crisp waffle.
See the recipe for Buttermilk Waffles »
The secret to these seasonal pancakes is sweet chunks of stewed quince.
See the recipe for Quince Pancakes »
Pecan Sticky Buns
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 »
Croatian Walnut Swirl Bread (Povitica)
Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread.
Sweet and tangy, this Hungarian cake pairs perfectly with coffee. Frozen and thawed cherries can be used whenever fresh sour cherries are not in season.
With a dense, moist interior and slight crunch of an old-fashioned cake donut on the outside, you won’t miss the flour in these rich chocolate donuts.
Get the recipe for Gluten-Free Chocolate Donuts with Zebra Glaze »
As a kid, I wasn’t really into cooking or baking, preferring instead to be outside playing soccer. The one thing that I did enjoy helping my mom make, however, was her strawberry bread: packed with fresh strawberries, I loved to eat it hot out of the oven slathered in butter. It’s so fast and easy, I make it all the time now, with whatever fresh or frozen fruits I have lying around.
—Farideh Sadeghin, test kitchen director Get the recipe for Strawberry Loaf Bread »
A childhood breakfast treat gets an upgrade with strawberry jam and tangy goat cheese.
Get the recipe for Goat Cheese and Strawberry Breakfast Tarts »
Almond & Marzipan Roulade
Chef Erez Komarovsky’s buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
See the recipe for Almond & Marzipan Roulade »
Chocolate Chile Gravy
This thick, spicy chocolate sauce is perfect spread on french toast or sliced, toasted bread.
Get the recipe for Chocolate Chile Gravy »
Classic crème anglaise—a vanilla custard sauce—gets a slight herbal note with the addition of a few sprigs of thyme.
Reducing this brandy-rich syrup over low heat helps keep it unclouded—drizzle it over pancakes or waffles for an autumnal breakfast treat.
This fruity purée is great swirled into ice cream or spooned atop pancakes or toast.
Rich with coconut flavor and spiked with rum, this recipe falls somewhere between a decadent French toast and bread pudding.
This batter also makes delicious muffins, perfect for a day-after-Thanksgiving brunch.
These muffins are hearty, nutty, and zesty—the perfect combination.
Get the recipe for Rhubarb Muffins with Almond Streusel »
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed lunchbox (or breakfast) treat.
These succulent grilled peaches are topped with almond flour streusel and drizzled with acacia honey, a sweet, unexpected treat for dessert or brunch.
Get the recipe for Grilled Peaches with Honey-Almond Streusel »
Creamy with a yellow hue, millet flour is the basis for this decadent, gluten-free version of a classic chocolate-glazed cake donut.
Get the recipe for Gluten-Free Cake Donuts with Chocolate Glaze »
Get the recipe for Vanilla-Glazed Yeast Donuts »
Coconut milk gives these donuts from Seattle’s Top Pot donut shop a super-moist interior and a gratifying crust.
Get the recipe for Top Pot Triple Coconut Donuts »
If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the side of the donut, making a cavity for the jelly.
A simple glaze of boiled-down apple cider, butter, and confectioners’ sugar makes for a great donut dip.
Get the recipe for New England Cinnamon Sugar-Cider Donuts »