Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Overnight oats thickened with chia and cardamom, sweetened with honey and topped with chopped dates, figs, pumpkin seeds, pistachios and a drizzle of tahini and date molasses.
Layered Chinese pancakes made from a hot-water dough and a hot scallion oil paste with Sichuan pepper, coiled, rolled thin and pan-fried until flaky and golden.
Blended pancakes made from rolled oats and ripe bananas, with no flour, oil, or refined sugar in the batter. Cinnamon, vanilla, and honey round out the banana flavour, and the batter cooks in a nonstick pan in minutes.
Exceptionally tall pancakes whose lift comes from bicarbonate of soda activated by tangy kefir plus separately whisked egg whites folded through the batter.
AmericanBrunch1 hrMakes about 12 pancakes8 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
This easy American pancake recipe makes really light and fluffy pancakes that are great for a special breakfast. Each serving provides 256 kcal, 7g protein, 35g carbohydrates (of which 9g sugars), 9.5g fat (of which 5.5g saturates), 1.5g fibre and 1.2g salt.
American breakfast pancakes made from a baking powder batter with melted butter and vanilla, folded with fresh blueberries and cooked on a griddle until golden.
These golden-brown buttermilk pancakes are big enough to fill the plate and get their impressive lift from a splash of seltzer—perfect for weekend breakfasts.
A five-ingredient pancake batter of eggs, milk, butter, self-rising flour, and sugar. The self-rising flour gives the pancakes their lift, and each cooks in about 2 minutes per side.
Thick, soft ricotta pancakes whisked from ricotta, eggs, milk and flour with a touch of vinegar, cooked slowly in a buttered pan until golden on both sides, and served with sugar-macerated strawberries and maple syrup.
Slightly stale brioche or white bread dunked in a cinnamon-vanilla egg custard and fried in butter until golden on both sides. It is served with maple syrup and strawberries that have softened in a little sugar.
Overnight challah casserole soaked in a cinnamon and cardamom custard, brushed with butter and demerara sugar before baking, served with crème fraîche and maple syrup.
Bread squares soaked in a cinnamon egg custard and baked in a roasting tin with blueberries and a cinnamon sugar topping until crisp on top and wobbly inside, served with crème fraîche.
Buttermilk-marinated chicken joints are coated in spiced flour, fried until crisp and finished in the oven, then served on golden waffles. Maple syrup and a knob of butter over the stack make the classic plate complete.
Fried Eggs with Sumac (Summaq) is a Jordanian breakfast centred on source, prepared in a straightforward home style. Serve it as directed in the method.
A bacon, spinach and mozzarella frittata started on the stove and finished in the oven, with a third of the bacon and spinach reserved for the top. It slices into wedges that are soft and custardy inside.
Individual egg muffins baked in a tin with spinach, red capsicum, cherry tomatoes, shallots and crumbled feta. They come out light golden, springy in the centre and easy to store for several days.
Thick white bread strips dipped in a cinnamon egg custard, crusted with crushed frosted flakes, pan-fried and finished in the oven, served hot with maple syrup.
Fluffy American-style pancakes stacked with the full English works: roasted mushrooms, sausages, fried eggs, creme fraiche tomatoes and maple-glazed bacon. A clash of cultures that works beautifully at brunch.
A full Scottish breakfast built around homemade lorne sausage and tattie scones, fried with black pudding, haggis, mushrooms, a slice of fried bread and a sunny-side egg. Baked beans on the side complete the skillet.
Fluffy gluten-free pancakes built on tapioca flour and fine cornmeal, griddled until pale gold and stacked with butter, crisp bacon and maple syrup. A proper brunch plate that happens to be free of wheat.
Coconut flour and applesauce pancakes flavored with cinnamon, stacked and topped with cinnamon-softened nectarine and crushed salted caramel coconut cookies.
Eggs poached directly in a thickened tomato sauce with onion, garlic, red chili and sun-dried tomato paste, garnished with parsley and served with bread for dipping.
North AfricanBrunch1 hrServes 4228 kcalVegetarianDairy-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal