The Breakfast Book by Marion Cunningham

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Notes about this book

  • nielsena on August 20, 2010

    Fantastic. AMAZING. Every breakfast recipe is flawless. Must must must!!! Try the Yeasted overnight waffle recipe.

Notes about Recipes in this book

  • Cream biscuits

    • louie734 on August 03, 2012

      Perfect, perfect in all ways. A half recipe makes 4 extra-tall biscuits. I pat them into a circle or square, cut them into quarters, and place them barely touching after their butter-dip. By the time the oven's preheated, they're ready to be baked.

    • mamacrumbcake on June 06, 2016

      These are the best cream biscuits and so easy. These are the biscuits I use for strawberry shortcake.

    • Larkster2003 on May 24, 2020

      MAKE THESE BISCUITS. TAKES SECONDS.

  • Buttermilk pancakes

    • louie734 on August 03, 2012

      Best-ever pancakes. Light texture. Not too much melted butter in this recipe, which is hard to find. The recipe uses 3/4 c flour, which makes the perfect amount of pancakes in our house.

    • zorra on May 04, 2017

      Flavorful & light. Variations (rye, wholewheat, cornmeal) are nice too.

    • Kfaber on September 18, 2013

      Super easy and nice flavor from the buttermilk- great way to start the day

    • Rinshin on January 25, 2018

      Wow, these pancakes are fluffy, light, and melt in your mouth delicious. The best pancakes yet. One recipe made 8 4 inch pancakes. Great use of buttermilk.

    • Lepa on June 02, 2015

      These are our go-to buttermilk pancakes. Hard to beat them.

  • Bridge Creek oatmeal pancakes

    • louie734 on March 26, 2013

      Oh so good. Light despite the oats. I love these with 1 slice of banana cooked into each small pancake.

    • Mimi1407 on March 08, 2015

      My new favorite pancake recipe even my son loved it. I ended up adding a few extra tablespoons of flour and some vanilla extract to the batter but these pancakes really are fluffy and light. I also ran out of brown sugar so I subbed coconut sugar

  • Raised waffles

    • louie734 on March 26, 2013

      There is no better waffle. Do not search for one.

    • Breadcrumbs on September 02, 2014

      From Caitlin on CH: The overnight yeasted waffles in the Breakfast Book are the world's best waffles.

    • jodies on February 03, 2019

      Another vote for best waffles EVER.

    • Astrid5555 on November 01, 2016

      Note to self: Do NOT half the recipe, DO let the batter rise overnight and not only for 5 hours and when you use your KitchenAid Waffle Baker do NOT use both sides, because when you flip it around the thin batter accumulates on one side and produces a very thin crispy layer with crispy parts on top. Apart from that we could see the potential for these waffles and will definitely make them again according to recipe.

    • SugarTreeBaking on October 18, 2020

      Perfection. Do not modify ingredients, simply make as stated, including the overnight rise. Cooked in my vintage waffle maker to rave reviews.

    • okmosa on March 25, 2018

      The rave for these #raisedwaffles is warranted. Wow were these fluffy and airy and tasty. And did I say surprisingly easy for having to start the night before? I wonder, however, if anyone’s tried less butter because that was a whole stick and the waffles had that sort of oily feeling.

    • laurenlangston on June 13, 2020

      Literally the best waffle I’ve ever made. I saw someone somewhere say that if you have a Belgian-style waffle iron, double the baking soda to 1/2tsp. Since my waffle iron has deeper grooves, I went with the 1/2tsp and it was the right idea. Starting this the night before means that your groggiest self can make these before coffee. They’re perfect.

    • Lepa on June 02, 2015

      Agreed. This is the best waffle I've ever had.

    • aud527 on March 27, 2016

      Adding to the love of this recipe. The flavor is equally good with sweet (maple syrup) or savory (chicken & gravy). Extras freeze well between layers of wax paper in a zip-loc bag.

  • Corned beef hash

    • louie734 on March 26, 2013

      Exactly how corned beef hash should be. Once, while trying to use raw potatoes instead of pre-cooked, I used grated raw potato, which was a mistake - the texture was missing. The potatoes can be par-cooked if looking to cut down on cooking time. Cube them, lightly salt, add a splash of water and microwave them, covered with plastic wrap, for about 4-6 minutes until the edges have softened a bit. Drain and allow the steam to evaporate before sautéing them.

  • Lemon pound cake

    • Vanessa on September 29, 2011

      This is the best pound cake recipe in the world. I use lemon extract instead of lemons when I don't have lemons in the house, and I LOVE it with blueberry sauce in the summer. But it is terrific, and EASY, at any time of year.

  • Baked German pancake (or Dutch babies)

    • TrishaCP on February 14, 2016

      Made for Pancake Tuesday- this came together quickly and was very good. I used hickory syrup instead of the suggested powdered sugar and lemon, but I would definitely try the latter the next time.

    • emiliang on October 03, 2013

      Heavenly! Comes together quickly and serves 3-4. Fine to use a 425-degree oven rather than 450 (I didn't want my pan handle to melt)

  • Cornmeal buttermilk pancakes

    • zorra on May 04, 2017

      Tasty but crumbly. Maybe replace some of the buttermilk with an egg or 2?

  • Banana oat cakes

    • zorra on January 07, 2014

      Good use for tired bananas. But perhaps better without any added sugar. Processing oatmeal subs AOK for oat flour.

  • Welsh rabbit with beer

    • zorra on May 04, 2017

      A dish that reminds me of long-gone department store restaurants (where as kids we only ordered burgers.) Rich, cheesy nostalgia on a plate created with beer for breakfast, why not?

  • Bran muffins

    • zorra on January 07, 2014

      Nice, not overly sweet, version of a classic.

  • Banana bran muffins

    • zorra on April 09, 2017

      This little book rarely disappoints. Finally had 4 (quite) ripe bananas & a Sunday morning on which to bake these. Like a crunchy banana bread. Makes plenty to freeze too. Might reduce sugar a bit next time.

  • Date nut bread

    • zorra on May 29, 2014

      Craving the dense, moist date nut bread once served beside summer fruit salads, I tried this. No, not the one, but still quite nice, especially with orange-honey cream cheese. Baked 3 smaller loaves & froze 2.

  • Muesli Ballymaloe

    • zorra on February 27, 2014

      Love this easily varied recipe, especially with homemade yogurt. Often double or triple it & freeze. Usually increase bran, wheat germ, nuts & raisins (or cranberries or dates) to 1 cup each, & omit lecithin (not in my cupboard) & sugar. Like it even better lightly toasted in oven before adding fruit.

  • Lemon pancakes

    • adrienneyoung on March 01, 2017

      Huge keeper. Pancake of choice, henceforth, for all Shrove Tuesdays!

    • adrienneyoung on March 12, 2017

      Added a tbsp of lemon juice: for whatever reason, not a success. As flat as a ... pancake. ??

  • Bridge Creek fresh ginger muffins

    • trudys_person on November 14, 2016

      Must make these ...

    • Lepa on July 03, 2020

      These are simple and delicious if you like ginger and lemon.

  • Dried fruit cream scones

    • okmosa on September 26, 2020

      I've made these cream scones for many years and they are great every time. While I have no problem cutting butter/lard in for pie crust, I like taking a break and not having to for these scones.

  • Custard-filled cornbread

    • Yildiz100 on June 04, 2017

      Baked for 52 minutes. Maybe could have baked 2 minutes longer. This was easy and tasty, but I didn't love it. I expect some would. I love all things custard but the custardy part didn't stand out like I hoped. It was a bland and greasy since truly it is just heavy cream. I would try adding a touch of sugar to the heavy cream to see if that made it taste more like a true separate layer of custard.

  • Soft gingerbread

    • Yildiz100 on December 12, 2017

      Delicious. Just needed about ten minutes extra cooking time and the center looked soft but it was actually cooked through. (Internal temp 204). Quite a strong molasses flavor which I like. I used a cake pan just barely smaller than the 8x8 square pan called for because I wanted a thick cake (and because my square pan is glass and I wasn't sure if that would work) but that was a mistake. It rises quite a lot. Next time get a metal 8 inch square pan or try it with my glass.

  • Cranberry orange muffins

    • emiliang on January 06, 2013

      Marion Cunningham's recipes are usually winners, but this one was just meh. Cranberry flavor was almost undetectable. Also, when baking, check on the muffins after 10 minutes rather than 12.

  • Don Chappellet's Zeppelin pancakes

    • emiliang on January 20, 2013

      Extremely light with just the perfect amount of tang from the buttermilk and sour cream. They have a creamier consistency than most pancakes -- closer to a sour cream hot cake than a pancake.

    • Tealismyname on March 31, 2016

      These are my favourite pancakes! They're so light and fluffy and not dense and doughy. I often switch out yogurt for the sour cream, or play around with the various dairy ingredients (I think it's important to have something a little thick or else it's too runny). The most important element is definitely the egg whites. I often serve this with poached fruit

  • Orange walnut muffins

    • bktravels on April 19, 2020

      I always use pecans. Seems like the recipe should make 12 muffins, no more. See book for notes.

  • Dried fruit bread

    • SGillette on December 26, 2018

      This took a little longer to make than I thought because of the fruit prep. It was delicious! Next time i might replace a little of the 2/3 cup strained water from the fruit for a little more "kick". I also would let the batter sit a little more than 15 minutes before baking. I didn't with the first batch because i was in a hurry. Came out a little flat. Second batch I let rest for about a half hour before baking and they came out beautifully. Very tasty.

  • Raw apple muffins

    • macfadden on January 16, 2016

      These were quite tasty. I left out the nuts because I don't like nuts in my baked goods, but otherwise followed the recipe. They were dark and moist, with plenty of apple chunks. By "raw," I think she means that they have raw apples rather than applesauce, because the muffins are definitely cooked.

    • Lepa on January 08, 2017

      These muffins were exceptional. I have been thumbing past this recipe for years, turned off by the description "raw apple." As a previous reviewer explains, the apples are beautifully cooked when the muffins are finished. The raisins and walnuts add extra texture and appeal. The recipe comes together quickly and without any fuss. My whole family loved these muffins and I expect we will be making them regularly.

    • ricki on October 05, 2019

      The biggest hit of apple season so far. Used our pink lady apples, whole wheat pastry flour, and dried currants which all worked well. Reduced the sugar to one half cup of white sugar plus two tablespoons of light muscavado and it was sweet enough. Too salty for me with one teaspoon of kosher salt; try half next time. Easy, yet special.

  • Oatmeal raisin scones

    • macfadden on January 16, 2016

      These were very tasty and not at all dry, though after I patted the dough out to the thickness specified in the recipe they remained quite flat and were oddly short and flat for scones. Next time, I would leave them thicker.

  • Boston brown bread muffins

    • macfadden on January 16, 2016

      I didn't like the texture of these muffins much compared to that of traditional, steamed Boston brown bread, though they were easier to make because you don't have to set up a steaming apparatus. I found them a bit gritty.

  • Irish oatmeal muffins

    • macfadden on January 16, 2016

      Their texture was nice, but I found these muffins very bland.

  • Lemon yogurt muffins

    • tofudogg on September 13, 2015

      Excellent muffins. We also added fresh blueberries.

  • Whole wheat buttermilk pancakes

    • pistachiopeas on November 15, 2019

      My favourite pancakes. Double the recipe for all 4 of us.

    • sosayi on November 18, 2017

      Great buttermilk pancake recipe. 2/3 WW and 1/3 white flour, and still super light and fluffy with great crispy edges. Recipe makes the perfect amount of pancakes for the 3 of us.

    • ricki on February 02, 2020

      One flaw -- the baking soda taste came through loud and clear. Still, excellent potential and I want to try it again, backing off on the soda and adding some baking powder.

  • Baked bananas

  • Maple syrup butter

    • mamacrumbcake on June 06, 2016

      This is really delicious and a great way to stretch your maple syrup.

  • Indian pudding

    • mamacrumbcake on June 06, 2016

      We do not like this; the taste of molasses is overpowering!

  • Apple pancake

    • mamacrumbcake on July 10, 2015

      I only make the apple compote because my kids love it but don't care for the pancake.

    • Lepa on May 18, 2019

      I don't know why I have waited so long to make this. This was much less effort than cooking pancakes for a family of four and it was so, so delicious! This is going to become a weekend breakfast regular in our house.

  • French toast

    • mamacrumbcake on June 06, 2016

      I grew up winging it when making French toast and the French toast was always fine. But I didn't get perfect French toast until I tried the proportions in this recipe. I will always make French toast this way from now on.

  • Last word in nutmeg muffins

    • Lepa on July 22, 2016

      Delicious!

  • Classic waffles

    • Lepa on October 19, 2019

      I made the variation with 1/2 cup of cornmeal. I don't use shortening so I just subbed in butter. These were very simple to mix together and resulted in a classic, satisfying waffle. They aren't as extraordinary as the raised waffles but very good in a pinch.

  • Banana milk

    • Lepa on July 22, 2016

      This recipe was life-changing. My skinny toddler loved it and had a glass every day (with whole milk!) for over two years and never got sick of it. The nutmeg makes it sweeter and it tastes like a milk shake. This recipe is such an unexpected gem.

  • Milk toast

    • Tealismyname on March 31, 2016

      I thought this was very comforting and imagine people ate this when they ran out of porridge or were quite poor. It's a humble and warming meal. My partner felt it was a bit too weird and mush for him.

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Reviews about this book

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Reviews about Recipes in this Book

  • Bridge Creek fresh ginger muffins

    • Orangette

      ...the best muffin I have made in memory. Possibly ever...if you eat them while they’re warm, you’ll find that the top has a lacy edge that gives with a crackle. That’s nice.

      Full review
    • Lottie and Doof

      I made her ginger muffins, which I think pretty perfectly represent her: unfussy, delicious, and nurturing. They are best warm from the oven. They don’t need to be explained any further.

      Full review
  • Custard-filled cornbread

    • Lottie and Doof

      It is such a perfectly magical recipe that I hope you all give it a try. This is the type of recipe that makes us bakers feel like magical witches.

      Full review
  • Oatmeal soufflé

    • Arctic Garden Studio

      No, it's not the healthiest way to eat oatmeal. I'm pretty sure this is just a giant Oatmeal Raisin Cookie in a bowl. It sure is tasty however, and isn't that what weekends are for?

      Full review
  • ISBN 10 0394555295
  • ISBN 13 9780394555294
  • Linked ISBNs
  • Published Apr 07 1995
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

Marion Cunningham, who brought us The Fannie Farmer Cookbook, has the unique ability to combine classic childhood dishes with contemporary favorites in this truly wonderful cookbook devoted to breakfast. 288 outstanding recipes.

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