Good Breakfast Recipes: Help Brightening Your Active & Hectic Days

Whenever you dash out the door in the morning time without taking time to have something to eat, just keep in mind that missing out breakfast can set you up to stuff yourself later on. A healthy and good breakfast recipes, on the other hand, can give you energy, fill up your craving for food, and ease your mind to well turned-out resolves all day long.

We might have all heard the basic rule of meal plans that skipping breakfast is not a good idea at all. You might like to hit the snooze off your alarm button and nestle in your bed for another few minutes rather than making great attempt in the kitchen to prepare good breakfast recipes against limited time.

Later than I was doing some research, it is evident that breakfast is awfully vital and essential, particularly if you are trying to live a healthier way of life. That is the reason I set out to discover good breakfast recipes that will not take eternally to prepare.

If you aim for a good breakfast recipes that mix healthy carbs and fiber plus some protein, your choices are boundless. This inclusive list presents you such a variety of healthy options that you will never have fed up with the same menu repeatedly.

Whipping up Good Breakfast Recipes

Red Velvet Pancakes

You will find this good breakfast recipe is the sexiest breakfast ever. You might want to know the most cherished moment between two compliant adults. Indeed, it is surely morning time. Then try making something complete intriguing for two: red velvet pancakes. The flavour is complete! They are full of fun, gorgeous — and just a little bit naughty.




2 cups red velvet cake mix

3 tbsp melted butter

1 egg

1 cup whole milk

Nonstick spray, for cooking

Sliced strawberry for topping

Cream cheese icing

5 tbsp whipped cream cheese

3 tbsp icing sugar

3 tbsp heavy cream

¼ tsp vanilla extract


  1. Preparing pancakes, whisk the batter in a large bowl. Mix in melted butter, egg, and milk to blend well. Make sure the batter is smooth.
  2. Heat up a medium nonstick skillet over high heat. When the skillet is hot, sprinkle it with nonstick spray, and put the heat to low (to prevent the pancakes from singed).
  3. Stiring in batches, scoop batter into skillet and cook until done, for 3 to 4 mins. Turn over pancakes and keep cooking for 2 to 3 mins more. Transfer pancakes to a plate and cover with a towel to keep warm.
  4. Prepare icing: Using a whisk or hand mixer, mix cream cheese with sugar, cream, and vanilla.
  5. To serve, pile the pancakes onto plates and top generously with icing. You can top off with sliced strawberry or mixed fruits as you desire.

Delicious Fruity Gluten-Free Pancakes

For gluten-free fans, I have something special on the store for you: Delicious Fruity Gluten-Free Flapjacks (Pancakes). The secret ingredients of this good breakfast recipe relating to mixed fruits, mashed bananas, eggs, and dry-shredded coconut, will create other variants of pancakes with somewhat a tropical flavor and a texture that drifts some place between that of regular hotcakes and eggy crepes. Albeit you do eat gluten, these classy pancakes are a well-suited substitute for the genuine one and a protein-rich dish to start your day.




2 large bananas

½ tsp cinnamon

2 tsp coconut oil

5 eggs, evenly beaten

2/3 cup dried shredded coconut (plus for garnish)

2/3 cup fresh blueberries (plus for garnish)

Pure maple syrup or plain yogurt to serve (optional)


  1. Crush bananas using a fork in a bowl. Whisk in eggs and coconut until just combined. Then, stir in cinnamon and blueberries.
  2. In a large nonstick skillet set over medium heat, warm the coconut oil until melted, swirling the skillet to coat it evenly. Spoon ¼ cup batter onto the skillet (try 4 batches at a time). Cook pancakes until the bottoms gets lightly golden brown for around 3 mins. Smoothly turn over pancakes and cook until golden brown on the other side, around 2 mins. Take out pancakes to a plate and do it again with remaining batter.
  3. Load up pancakes on serving plates and garnish with more dried shredded coconut and blueberries. Top with maple syrup or plain yogurt, if you like, and serve.

Sweet Crepes with Caramelized Pears

Even if crepes may seem complicated to whip up, that is not the matter. In this good breakfast recipe, mix a basic batter and cook the crepes in a nonstick skillet. Fill them up with caramelized pears, fresh blackberries, and cheese. You can make the finishing with anything you have nearby—from jam to yogurt or whipped cream to other spread. Make-ahead tips: You can store up the batter in the fridge for up to two days and warm it up to serve.





1 cup milk

¼ cup water

2 eggs

4 tbsp melted butter, plus more for the pan

¾ tsp pure vanilla extract

1 cup all-purpose flour

Pinch of cinnamon

Filling and finishing

1½ cups cheese

¼ cup heavy cream

½ cup icing sugar, plus more for garnish

1 tbsp butter

2 pears—halved, cored and thinly sliced

1-pint blackberries

3 tbsp brown sugar

Pinch of cinnamon

Honey, for garnish


  1. Cooking crepes: Whisk milk with water, eggs, butter, and vanilla extract in a large bowl until combine well. Put in flour and cinnamon, and mix to combine. If the mixture seems sticky, strain it to remove the lumps. (If making ahead, you can now store the batter, refrigerated for up to two days.)
  2. Whipping up crepes: Grease a nonstick skillet or crepe pan with melted butter and heat up over medium-high. Use a small ladle or ½-cup measuring cup to pour batter into pan; pour in a circular motion to cover the whole base of pan.
  3. Cook crepes until its edges are lightly golden brown, around 3 to 4 mins. Use a rubber spatula to loosen crepe around its edge, and then strongly shake the pan back and forth to loosen entire crepe from the base of pan.
  4. Use spatula to smoothly turn over the crepe and cook for 1 minute more on the other side, or until lightly golden brown. Move crepe to a serving plate and top off with a piece of parchment or waxed paper. Repeat steps 2 to 4 for all the remaining batter.
  5. Preparing the filling: whisk in cheese with cream and icing sugar in a small bowl to mix well. Put to one side.
  6. In a large pan, heat up butter over medium. Stir in pear slices, brown sugar, and cinnamon; cook, tossing once in a while, until pears are golden and soft, 3 to 4 minutes.
  7. Serving the crepes: Fill in 2 tbsp cheese cream, 3 tbsp pear mixture, and a few fresh blackberries in each crepe to serve. Fold crepe into quarters and set on a serving plate. Garnish with a sprinkle of icing sugar and/or a drizzle of honey.

Waffles coated with cinnamon sugar

What is the true meaning of life? Why waffles cannot taste more like dough nuts? These typical questions keep us awake during the night. Therefore, for resting much better, we will make the batter with yeast so the waffles will be light and fluffy, simply set up the batter, and then let it rise overnight in the refrigerator. When you get up the next day, pour the batter onto a waffle batch, and cook for a couple of minutes. Lastly, if you like these waffles into doughnut domain, hurl the warm rounds in cinnamon sugar. This good breakfast recipe will keep you stuffed until lunch time.




2 cups wheat flour

5 tbsp melted butter

2 eggs

1½ cups milk

1 tbsp yeast

½ cup warm water

½ tsp vanilla extract

1 tbsp sugar

Pinch of salt

Pinch of cinnamon

Cinnamon sugar

1/2 cup sugar

2 tbsp cinnamon


  1. Preparing batter:Sprinkle yeast over warm water in a small bowl. Put it aside around 6 mins.
  2. Whisk milk with melted butter, eggs, and vanilla in a medium bowl to combine well. Slowly mix in the yeast mixture.
  3. Whip flour with sugar, salt, and cinnamon in a large bowl to mix well. Add in milk mixture to dry ingredients and whisk until smooth. Cover the bowl and freeze up for the night.
  4. Making waffles:Preheat waffle batch and oven to 200°. Lightly grease the batch plates with cooking spray, ladle batter into waffle batch and cook according to its instructions. After done, take it out with tongs and put it on a baking sheet.
  5. Making cinnamon sugar: Mix sugar with cinnamon in a large shallow bowl to mix well. Flip hot waffles in cinnamon sugar, and then get back to baking sheet. Keep waffles warm in preheated oven while you cook the remaining batter.
  6. Serve it warm, topped with whipped cream, honey, icing, or syrup.

Corn Golden Cake

This dish is supple for good breakfast recipe. With a thick crumb and just a slight trace of its sweet flavor, it will be perfect to go for fresh fruit and whipped cream or other spreads.



1 cup all-purpose flour

¾ cup grind cornmeal

¾ cup sugar

¾ tsp salt

4 tbsp honey

½ tbsp grated orange zest

1 cup non-salt butter

5 eggs


  1. Preheat oven to 325˚. Grease a round cake pan with nonstick cooking spray and put it aside.
  2. Whisk flour with cornmeal in a small bowl, until mixed well. Put it aside.
  3. Mix butter with sugar, salt, honey, and orange zest in the mixer bowl until pale and fluffy, around 5 mins. Stir in eggs, one at a time, and then mix fully before adding another. Fold the flour mixture into butter mixture using a rubber spatula, until mixed well.
  4. Pour in batter into a prepared cake pan and bake for around 45 mins or until golden brown. Let it cool it for a moment, and then take it out from the pan, slice, and serve.

Lemon-Coco Breakfast Bars

Good breakfast recipe, Lemon-Coco Breakfast Bars have mishmash of light sugars for instant energy, complex carbs for more long-lasting energy, and quite healthy fat to hold up your craving for foods all through the morning.



1 cup ground rolled oats

1 ½ tbsp chia seeds

1 cup plus dried shredded coconut, divided

½ tsp baking powder

Pinch of sea salt

3 tbsp fresh lemon juice

2 tbsp fresh lemon zest

2 tbsp apple sauce

¼ cup maple syrup

2 tbsp coconut oil, melted

½ cup soft dates


  1. Preheat oven to 300˚ F. Lightly coat a baking pan.
  2. Mix together chia seeds and lemon juice in a small bowl. Put it aside for 25 mins until chia seeds become saturated and pad out, stir it occasionally.
  3. For the moment, mix oat flour, baking powder, salt, and ¾ cup coconut flakes in a medium bowl. Sprinkle in lemon zest and mix again until evenly.
  4. Stir in coconut oil, applesauce, and maple syrup in a separate bowl. Mix in soaked chia seeds. Slice pitted dates very thinly, and mix together with other wet ingredients. Mix wet ingredients into the dry one, and whisk until blended well.
  5. Spill out the mixture into prepared baking pan. Level out its surface using spatula. Sprinkle remaining the remaining coconut on top, stroke it down lightly into the mixture.
  6. Bake for 25–30 mins, until the edges begin turning lightly golden brown. Cut into squares while it is still warm. Serve it.

Non-Gluten Breakfast Carrot Cookies

For non-gluten groupies, you can try this good breakfast recipe: Non-Gluten Breakfast Carrot Cookies. The secret ingredients relating to carrot cake, whole-wheat flour, banana, nuts, nutmeg, and ginger, will create other variants of breakfast cookies with somewhat a tropical flavor and crispy cookies that something in common with regular cookies. Albeit you do eat gluten, these cookies are a well-suited substitute for the genuine one and a protein-rich dish to kick off your day.



1 tbsp ground flaxseed whisked with 2 tbsp warm water

1½ cup raw sugar (swap with honey if desired)

½ cups whole-wheat pastry flour

1 ripe banana, mashed

½ cup pumpkin seeds

1 cup roughly grated carrots

1 ½ tsp ground cinnamon

1 tsp ground ginger

1 tsp baking powder

¼ tsp ground nutmeg

1 cup rolled oats

½ cup canola oil

½ tsp salt


  1. Preheat oven to 350 F. Smear baking sheets with cooking oil.
  2. Combine flour, cinnamon, ginger, baking powder, salt, and nutmeg in a medium bowl. Put it aside.
  3. Mix well canola oil, and sugar in a large bowl. Stir in flaxseed mixture, banana, and carrots.
  4. Smoothly stir in dry ingredients into the wet one until just combined. Fold in the rolled oats and pumpkin seeds.
  5. Scoop the batter and make a few batches onto each baking sheet. Bake for about 15 to 20 mins, until just lightly golden brown on the edges.
  6. Let it cool on baking sheets around 5 mins before discharging it to a wire rack to cool completely. Serve or stock up in an airtight container for next few days.