Breakfast Recipes Easy
Easy breakfasts that come together fast — pumpkin pancakes, cookie dough overnight oats, French toast cubes, sheet pan pancakes — for busy school mornings.
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Pumpkin Pancakes With Whipped Cream and Maple Syrup
Few foods signify the cozy, wonderful experience of fall more completely than pumpkin. These fluffy pumpkin pancakes are the ideal breakfast for crisp fall mornings. They’re packed with pumpkin and a cornucopia of warming spices like allspice, cinnamon, and ginger. (Though, of course, you can substitute 1 tablespoon pumpkin pie spice for those, if you like.) These pumpkin pancakes come together quickly and are extra tender thanks to the pumpkin puree. If you want to take the flavor up a notch, stir in 1 tablespoon pure vanilla extract.
HexClad CookwareIngredients
- 1 cup Pumpkin puree
- 1 cup Milk
- 1 large Egg
- 2 cups All-purpose flour
- ½ tsp Salt
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground allspice
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- Neutrail oil or butter, for the pan
- for serving Powdered sugar, melted buter, whipped cream, or maple syrup
Instructions
- 1In a large bowl, whisk together the pumpkin, milk, oil, and eggs.
- 2In a medium bowl, whisk together the flour, salt, baking powder, baking soda, allspice, cinnamon, and ginger.
- 3Add the dry ingredients to the pumpkin mixture, and fold with a flexible spatula until just combined.
- 4Heat a 12” HexClad pan or griddle pan over medium-low heat. Add enough oil or butter to lightly coat the pan. Ladle 2 tablespoons of batter onto the pan or griddle to make each pancake, allowing at least 1” space between each pancake. Flip when bubbles rise to the surface and the bottoms are golden brown, 2 to 4 minutes. Repeat with remaining batter, adding more oil or butter to the pan as needed.
- 5Serve topped with powdered sugar, melted butter, whipped cream, or maple syrup.
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Open in Pepper →Breakfast That Doesn't Fight You in the Morning
Mornings are short, and everybody wants something different. The breakfasts worth keeping are the ones you can make half asleep, with eggs, oats, and a bag of flour you already have.
Cooks on Pepper reach for this collection on school mornings, on Saturdays when the kids are up before anybody else, and on Sunday nights when they want tomorrow handled before bed.
Every recipe here is simple food done right: Pumpkin Pancakes with whipped cream and maple syrup, Choc chip cookie dough overnight oats, French Toast Cubes made from Hawaiian sweet buns, a Cast iron breakfast casserole, Sheet pan pancakes for a crowd, and Scrambled Eggs with Avocado Toast when it's just you.
Quick Tips
- 1
Rest the pancake batter
Let mixed batter sit 5 to 10 minutes before it hits the griddle so the flour hydrates and the baking powder gets going. The pancakes come out taller and softer.
- 2
Bake pancakes on a sheet pan
Pour batter into a greased 13x18 sheet pan and bake at 425°F for about 15 minutes, then cut into squares so everybody eats at the same time.
- 3
Soak oats overnight
Use about 1 part oats to 1 part milk, stir in a tablespoon of chia seeds, and refrigerate at least 6 hours. They thicken up and keep 4 days.
- 4
Preheat the cast iron
Heat the skillet 5 minutes before the eggs and cheese go in so the bottom of the casserole sets and lifts out clean.
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