Best Sweet Breakfast Recipes


The variety of sweet breakfast options available is often disregarded in favor of American breakfast fare. These individuals don’t understand the benefits of eating sugary foods first thing in the morning. They provide you with the morning energy boost you need and stifle impulsive hunger pangs. All of which is to argue that sweet breakfast items can keep you satisfied and awake all day.

There are several sweet breakfast options that may even pass for dessert if you want to start your day off well. You no longer need to search the internet for sweet breakfast recipes because we have already put together a list for you. You’re likely to discover the ideal breakfast-turned-dessert on this list, whether you desire a pancake buoyed by chocolate syrup or a beautifully moist crumb cake.

Jumbo Breakfast Cookies

Making a batch of these big, tasty cookies and keeping them on hand for hectic mornings is a great idea. It has an appealing blend of flavors and textures, including peanut butter, raisins, oats, and Cheerios.


  • 2 cups white sugar
  • 1 cup peanut butter
  • 1 cup butter or margarine
  • ½ cup water
  • two tablespoons of vanilla extract
  • 2 eggs
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cup rolled oats
  • 1 ½ cups raisins
  • 6 cups toasted oat cereal rings (such as Cheerios®)


  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla, and eggs until smooth. Combine the flour, baking soda, and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
  • Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

Red Velvet Pancakes with Cream Cheese Glaze

In addition to being delicately sweet with a hint of chocolate taste, these scarlet red pancakes are tart from the buttermilk. They compete favorably with conventional cakes. Don’t forget to add the cream cheese glaze swirl on top of them.


  • one (4 ounces) package of cream cheese softened
  • 1 cup confectioners’ sugar, sifted
  • a teaspoon vanilla extract
  • one tablespoon milk, or as needed
  • 1 ½ cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt
  • two eggs
  • ¼ cup milk
  • a cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons red food coloring
  • ¼ cup melted butter


  • Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon of milk or as needed to achieve a pourable consistency. Set aside.
  • Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with the remaining batter. Drizzle with the cream cheese glaze to serve.

Praline Pecan French Toast Casserole

With this sweet simple dish, there is no need to dip and cook each piece of French toast separately. It has a maple pecan praline drizzle on top and tastes like it just left the candy store.


  • 1 ½ cups half-and-half
  • 8 eggs
  • two tablespoons of vanilla extract
  • 1 tablespoon dark brown sugar
  • 8 slices of French bread
  • ¼ cup butter, or more as needed
  • ¾ cup brown sugar
  • ½ cup maple syrup
  • ¾ cup chopped pecans
  • 2 tablespoons confectioners sugar, or more to taste


  • Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place butter in a 9×13-inch casserole dish. Place the casserole dish in the preheating oven to melt butter, for about 5 minutes. Swirl butter over the bottom of the dish.
  • Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
  • Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners’ sugar.

Chocolate Chip Banana Bread with Whipped Mocha Mascarpone Recipe

Although the name is difficult to pronounce, the food is fantastic. This is a fresh approach to traditional banana bread. It has a chocolate chip filling within and whipped mocha mascarpone on top. The very ripe bananas in the kitchen are used up in this simple recipe. What is not to love about this dish for a sweet breakfast?


Chocolate Chip Banana Bread

  • Unsalted butter
  • Ripe bananas 
  • Granulated sugar —  You may substitute this for brown sugar if it’s a matter of preference. The sweetness level will be the same but because brown sugar contains molasses the banana bread may have a different texture.
  • Egg
  • All-purpose flour
  • Baking soda
  • Salt
  • Chocolate chips

Mocha Mascarpone Topping

  • Mascarpone cheese — It is important to use softened mascarpone.
  • Powdered sugar
  • Instant coffee — The amount used is dependent on how strong of a coffee flavor you would like.
  • Cocoa powder
  • Vanilla extract


  • Preheat the oven to 350 F degrees. Grease a loaf pan and set aside.
  • In a medium-size microwavable bowl, microwave the butter until melted, about 40-60 seconds.
  • Mash in the bananas with the melted butter. Then, mix in the sugar and egg.
  • Lastly, stir in the remaining dry ingredients (all-purpose flour, baking soda, and salt) and chocolate chips. Make sure not to over-mix.
  • Next, pour the batter into the prepared loaf pan.
  • Bake the mixture for about 45-55 minutes until golden brown. Or insert a knife or toothpick in the middle, and if it comes out clean, then the banana bread is done and ready.
  • Immediately, remove the bread from the pan. Do not allow the bread to cool in the pan or the bread will turn into a soggy banana cake.
  • Meanwhile, in a small bowl, stir together the softened mascarpone cheese, powdered sugar, instant coffee, cocoa powder, and vanilla until well combined.
  • It is important that the mascarpone is softened before mixing. This ensures that the mascarpone will blend well with the other ingredients.
  • Mascarpone is too warm at room temperature. You can take it out of the refrigerator 15 minutes before making the topping so that it is softened but still chilled.
  • The recipe calls for one teaspoon of instant coffee. But you can use more or less, depending on how strong of a coffee flavor you would like.
  • Whip until stiff peaks form. It should have a whipped cream texture.
  • And that’s it! Wasn’t that easy? The whipped mascarpone is a great recipe to top on any dessert or fruit.
  • Slice the banana bread, spread it with some mascarpone topping, and enjoy!

Funfetti® Pancakes with Vanilla Cream Sprinkle Sauce

These sweet Funfetti pancakes are a great option for breakfast on birthdays or any other occasion when you want to start the day off sweetly. They add a splash of color and taste to your plate.



  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • a cup buttermilk
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 ½ teaspoons vanilla extract
  • ¼ cup sprinkles

Sprinkle Sauce:

  • 1 cup confectioners’ sugar
  • ⅓ cup heavy whipping cream
  • one teaspoon of vanilla extract
  • ⅛ teaspoon sea salt
  • 2 tablespoons sprinkle
  • cooking spray


  • Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
  • Then, combine buttermilk, egg, butter, and 1 1/2 teaspoon vanilla extract in a separate bowl. Beat to break up the egg. Pour over the flour mixture; stir until just combined. Stir 1/4 cup sprinkles gently into the batter. Allow batter to rest for 5 minutes.
  • Whisk confectioners’ sugar, heavy cream, 1 teaspoon vanilla extract, and salt together in a small bowl until smooth. Then, add 2 tablespoons of sprinkles.
  • Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Drop 1/2 cup batter into the skillet. Spread with the back of a spoon to about 1/4-inch thick. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip. Cook until the second side is set, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining batter.
  • Stir sprinkle sauce so sprinkles rise to the top. Lastly, serve pancakes with a generous drizzle of sprinkled sauce.
Summer Thatcher
Summer Thatcher
Share this article
Join our Newsletter!
Related Blogs
Scroll to Top