Breakfast

These lacy pancakes are cooked only on one side, which gives them an incredibly light and delicate texture.

These sesame flatbreads can be made ahead and frozen—or, if you plan ahead, made fresh for breakfast.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

When you store this batter in the fridge (for up to 2 days!) every day can be pancake day.

Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter for a luscious and exquisitely custardy interior.

Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.

Everything you love about a cloudlike soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn’t require flipping and simply bakes in the oven instead.

This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

This classic waffle recipe from Gourmet combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

No torch required for this crème brûlée French toast–it gets its name from the sweet, fragrant custard base used to make it.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.