Mother’s Day is this weekend on Sunday, May 8th, and it’s time to get down to business… the business of brunch! Brunch is the best meal of the week, so what better way to celebrate your mama than by treating her to a decadent homemade brunch! Buckle up… 30 delicious Mother’s Day brunch ideas start now.
SAVORY & EGG BREAKFASTS:
Fried Egg Breakfast Sandwiches – If this Fried Egg Breakfast Sandwich with Tomato Confit was what every weekend breakfast looked like… I WOULD NOT BE MAD. It’s my new definition of heaven, and you guys are going to love it.
Breakfast Potatoes – Is there really anything better than waking up to a giant tray of breakfast potatoes? Specifically, breakfast potatoes that are doused with some herbs, dipped in ketchup, and served alongside a soft scrambled egg or two?
Sun Dried Tomato Goat Cheese Crustless Quiche – This crustless quiche is quite possibly the most out of this world/easy thing to make ever. It’s sooooo good! And it doesn’t require you to make/buy a crust but still has a crunchy exterior.
Saffron Tomato Shakshuka – These poached eggs in a saffron-y tomato sauce with grilled bread or pita are one of my all time favs.
Huevos Rancheros – If you’ve got 30 minutes in the morning, then Huevos Rancheros are going to become your go-to. Freshly fried tortillas topped with chipotle salsa, a perfect fried egg, some creamy avocado, and queso fresco to boot? Yes, please!
Breakfast Pizza – If you’re going big, a breakfast pizza with a fried egg on top is the way to go.
Spinach Artichoke Strata – What more could you ask for?
Cheese and Scallion Scones – Maybe cut in half sandwich style, with some eggs and bacon. OMG
Cheesy Pancetta Biscuits – These cheesy salty Pancetta Biscuits are the perfect DIY brunch recipe!
Avocado Toast – It’s never brunch without some avo toast!
Ham and Cheese Crepes – These are stuffed with shredded gruyere cheese, thin slices of prosciutto, and then topped with shaved asparagus and radishes. Alternatively, you could swap out the savory filling ingredients and go for Nutella and strawberries or cinnamon sugar and bananas. I mean, what else could you possibly ask for when it comes to Mother’s Day breakfast?
FRENCH TOAST + PANCAKES:
Caramelized French Toast with Berry Compote – My favorite way to say I love you when I’m feeling fancy.
Vanilla Bean French Toast – This super easy vanilla bean french toast is the perfect mix between sweet and salty.
Fluffy Raspberry Chocolate Pancakes – The most delicious Fluffy Raspberry Chocolate Pancakes to ever grace your kitchen!
Coconut Blueberry Pancakes – Pops of fresh blueberries within a super delicious pancake that’s smothered with butter and syrup – it’s the perfect weekend treat!
Orange Glazed Bundt Cake – Mother’s Day brunch isn’t complete without a cake because who doesn’t love an excuse to eat cake for breakfast or brunch?!
Chocolate Chip Skillet Breakfast Cake – This uber moist cake has a crunchy streusel topping, a simple powdered sugar glaze, tons of chocolate chips, and is served up in a skillet. It’s also SO perfect to make ahead of time because it retains moisture so it doesn’t dry out.
Pineapple Sheet Cake – Pineapple Sheet Cake is legit 5 ingredients. Couldn’t be easier. Best when served with cream cheese frosting and lots of sprinkles for a little sparkly pop.
Lemon Raspberry Yogurt Cake – The most perfect Lemon Raspberry Yogurt Cake with a sweet Lemon Drizzle!
Mixed Berry Lemon Drenched Cake – This mixed berry lemon drenched cake is easy to make, drenched in a lemon simple syrup, topped with berries and coconut cream, plus it’s loaded with market fresh berries, and feeds a crowd.
BREAD + BANANA BREAD:
Chocolate Cinnamon Sugar Pull Apart Bread – Takes a minute to prepare, but it’s worth it! Trust me.
Double Chocolate Chip Banana Bread – This double chocolate chip banana bread is fantastic. It’s made in 1 bowl, so super quick and easy. It’s moist and chocolate-y and works for breakfast, snacks, and dessert. And it’s obviously stuffed with plenty of chocolate chips because that’s the only smart way to eat banana bread.
Chocolate Chip Banana Bread – Banana Bread is just one of those recipes that you need in your back pocket. I’ve had plenty of banana bread in my day, and this recipe features everything that I’m looking for!
Chocolate Chip Cinnamon Rolls – Prep these cinnamon rolls the night before and then bake off the morning. Your house will smell incredible.
Chocolate Chip Bread Pudding – I’m partial to a breakfast that could also double as a dessert – and this bread pudding is the perfect example of such a thing! Soft brioche bread that’s baked into a bread pudding with chocolate chips and drizzled with a bit of caramel sauce! How could you go wrong with that?
Blueberry Vanilla Goat Cheese Scones – These are the best scones on the face of the earth – promise.
COCKTAILS + DRINKS:
Strawberry Peach Rose Sangria – This Strawberry Peach Rose Sangria is really all you need for a Mother’s Day brunch cocktail!
Strawberry Basil Lemonade – A refreshing blend of homemade lemonade that gets fresh strawberries and basil pureed into the mixture.
Blood Orange Mimosas – Mimosas just feel right! All you need is some freshly squeezed blood orange juice, a couple of bottles of Prosecco, and then fresh fruit for garnish if you’re feeling fancy! I used freshly squeezed blood orange juice!
Bloody Maria – The Bloody Maria is the cousin of a Bloody Mary, and it’s the best brunch cocktail out there! It’s basically a meal in a glass.
For even more recipe ideas check out 80+ Delicious Breakfast Ideas
Mother’s Day Brunch Ideas: Fluffy Raspberry Chocolate Pancakes
- 1 3/4 cup buttermilk
- 1/4 cup Stonyfield Organic Greek yogurt
- 2 teaspoons vanilla extract
- 3 eggs
- 1/4 cup unsalted butter, melted and cooled slightly
- 2 tablespoons white sugar
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground nutmeg
- 2 cups fresh raspberries
- 1/2 cup dark chocolate chips
- butter as needed
- maple syrup
- In a small bowl, combine the buttermilk, Stonyfield Organic Greek, vanilla, eggs and melted butter, stir to combine
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg and whisk to combine
- Pour the wet ingredients into the bowl of flour and whisk until a semi-lumpy batter forms, don’t over whisk. Let the batter rest for 10-15 minutes
- Heat a nonstick skillet over medium heat, add a teaspoon or two of butter to melt and then quickly wipe out with a paper towel.
- Use a ¼ cup measurer to pour the batter into the lightly greased pan, and sprinkle with a few raspberries and chocolate chips. With a small spoon cover raspberries and chocolate chunks with a little extra batter, this prevents burning when flipping. Cook for 2-3 minutes or until the edges start to bubble. Flip pancake and continue to cook for another 1-2 minutes until golden brown. Remove from the skillet. Pancakes can be kept warm in a low oven, on a baking sheet fitted with a wire rack, at 225 degrees F until ready to serve. Repeat the process for the remaining batter.
- Serve with warm maple syrup!