Easy Brunch Recipes for Mother’s Day—and Beyond

Brunch is a cherished weekend tradition, and whether it’s enjoyed at a local hotspot or prepared at home, it can take a regular Saturday or Sunday from ho-hum to something special. While we firmly believe you need no excuse to break out the good china and pour the mimosas, celebrating Mother’s Day feels like an especially apt occasion. In that spirit, we’ve rounded up four Scouted brunch recipes that are sure to get your weekend off to a proper start.

Blueberry Dutch Baby

“Creating a breakfast dessert is one of my all time favorite tasks,” Megan Allen, pastry chef at 7 Acre BarNgrill in Milton, Georgia, explains. “I look for subtle sweetness, punches of flavor and delightful texture and this Dutch baby delivers on all of those.” 

A note from the chef: One of the most important parts of the Dutch baby is mise en place, or organization. It is easy to make, but you will want to make sure everything is prepared by the time your dutch baby makes its way into the oven, because it is similar to a souffle, the batter will rise greatly and then as it cools, it begins to sink. In this preparation we are using 5 inch cast iron skillets, but this could easily be adapted to a larger skillet to feed the whole family. I advise using weight when baking. Using a food scale to measure in grams is the best way to ensure your recipe turns out the same every time.

Yields four 5″ cast iron skillets or one large skillet


For the batter

  • 170 grams whole milk
  • 513 grams eggs
  • 225 grams all purpose flour
  • 20 grams sugar
  • 56 grams butter, melted
  • 3/4 teaspoon salt

For the blueberry sauce

  • 2 pints blueberries
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 2 tablespoons whiskey
  • 1/2 teaspoon balsamic vinegar
  • 1 vanilla bean scraped or 1 teaspoon vanilla extract
  • Zest from 1/2 orange
  • Zest from 1/2 lemon
  • 1/4 teaspoon salt

For the topping

  • 2 cups blueberries
  • 1 apple, diced small
  • Zest from 1/2 orange
  • Zest from 1/2 lemon
  • 1/2 teaspoon balsamic vinegar
  • 2 tablespoons goat cheese, crumbled
  • Sprinkle of salt
  • 1 tablespoon mint (or basil)


For the batter

Add all of your batter ingredients into the bowl of a stand mixer and beat with the paddle attachment for 10 to 15 minutes. Store covered in the refrigerator overnight.

For the blueberry sauce 

In a cold skillet, add your blueberries. Turn the heat on medium high. Stir with a spatula continuously. Your blueberries will go from almost that powdery outside color to shiny as their natural juices begin to coat the berries. Once your berries begin to look shiny and plump (about 5 minutes), add in your sugar, water, whiskey and balsamic vinegar. Let this mixture cook for about 3 to 5 more minutes or until the sauce begins to thicken. Remove from heat, add in your vanilla bean or extract, and zest from half of an orange and lemon as well as your salt. Set aside. You could easily leave the dutch baby with just the blueberry sauce and it would be spectacular but we take it one step further and add the topping.

For the topping

Toss your blueberries, apple, zest, vinegar, goat cheese, and salt together in a small bowl. 

To finish

Heat your oven to 425 degrees. Place your cast iron skillet in the oven and allow to heat up for 10 to 15 minutes. Pull your skillet from the oven and coat the bottom of the skillet with clarified butter. Pour about 150 grams (or 2/3 cup) of your Dutch baby batter into your skillet and immediately place in the oven for 10 minutes. You will hear your baby batter begin to sizzle as soon as you pour in the skillet. After 10 minutes, remove from the oven and immediately spoon on a generous portion of your blueberry sauce, your fruit/goat cheese, and top with any herbs you might like. At the restaurant we use red sorrel and mint.

Recipe courtesy of Megan Allen of 7 Acre BarNgrill. 7 Acre BarNgrill appears in The Scout Guide Alpharetta, Roswell, & Milton, Georgia.

Photography by Magnolia Valley Photography.

Tiramisu Waffles

“Our tiramisu waffles are a delicious twist on the classic Italian dessert,” Matthew Streeter, executive chef at Mason Dixon Bakery & Bistro in Huntsville, Alabama, shares. “These light and fluffy waffles are infused with espresso, giving them a rich and decadent flavor. They are then topped with a creamy orange mascarpone cheese mixture and an espresso maple syrup, creating a delightful combination of textures and flavors. Best part of all, they are gluten free, allowing everyone to enjoy!”

Yields 8 medium waffles


For the waffles

  • 3 cups gluten free oat flour
  • 4 teaspoons baking powder
  • 2 cup milk of choice
  • 4 large eggs
  • 1/2 cup maple syrup
  • 1 double shot espresso (about 2 fluid ounces)
  • 1/2 tablespoon vanilla extract

For the topping

  • 2 cups heavy cream
  • 1 cup (8 ounces) mascarpone cheese
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange zest
  • 1 teaspoon vanilla extract

For the espresso maple syrup 

  • 1 cup pure grade A maple syrup
  • 1 double shot of freshly brewed espresso (about 2 fluid ounces)


Preheat your waffle maker according to manufacturer instructions. Add eggs, your milk of choice, maple syrup, vanilla extract to a mixing bowl. Mix by hand for 1 to 2 minutes using a whisk, until everything is incorporated. In another mixing bowl, whisk together the flour and baking powder until evenly incorporated. Add the egg mixture into the bowl with the dry ingredients, and fold with a spatula until just incorporated. Do not over mix. Let the mixture sit and thicken for 10 to 15 minutes minimum. Scoop 1/2 cup of batter into the waffle maker (more or less depending on your specific machine). Cook for about 3 minutes or until the waffles are golden brown and crisp.

For the topping

Combine the mascarpone cheese, powdered sugar, heavy cream, orange zest, and vanilla in a mixing bowl. Mix by hand until evenly incorporated and smooth. Dollop a generous spoonful of mascarpone mixture on top of the waffle, pour the espresso maple syrup over and enjoy!

Recipe courtesy of Matthew Streeter of Mason Dixon Bakery & Bistro. Mason Dixon Bakery & Bistro appears in The Scout Guide Huntsville.

Photography by Caramelized.

Baked French Toast

“This sweet, crowd-pleasing dish is best when prepped the night before, so it can begin marinating and working its magic,” Cara Greenstein, founder of Caramelized In Memphis, Tennessee, says. “Simply pop it in the oven before brunch! Aromas of vanilla and cinnamon will emanate throughout the house—no dirty kitchen required.”

Yields 4 servings


  • 4 large challah or brioche slices (crust on), cut into 1 inch pieces
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon ground cinnamon, divided
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted (when ready to bake)
  • Maple syrup, confectioner’s sugar, and fresh berries, for serving


Lightly grease your baking dish and loosely pack bread into the dish. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, 1 teaspoon cinnamon, and salt. Pour egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day. When ready to bake, preheat the oven to 375 degrees and remove the dish from the fridge. In a small bowl, stir together the granulated sugar with the remaining 1 teaspoon cinnamon. Drizzle the melted butter evenly over the top of the dish, then sprinkle the cinnamon-sugar on top. Bake until puffed and deep golden brown, about 30 minutes. Dust with confectioner’s sugar and divide onto plates with maple syrup and fresh berries.

Recipe courtesy of Cara Greenstein of Caramelized. Caramelized appears in The Scout Guide Memphis.

Photography by Jillian Adams Photography.

Apple Cider Bundt Cake

“This bundt cake is the perfect treat to whip up the night before you have friends over for brunch and makes a great table centerpiece as well,” Caitlyn Cox, executive pastry chef at RT Lodge in Maryville, Tennessee, says.


  • 9 tablespoons unsalted butter at room temperature, divided
  • 2 small Granny Smith apples, peeled, cored, and roughly chopped (about 2 cups)
  • 1 1/2 cups fresh apple cider
  • 1/2 cup whole milk at room temperature, plus more as needed
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 3/4 cup sugar
  • 1/2 cup packed dark brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

For the cinnamon sugar coating

  • 6 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt


For the cake

Adjust oven rack to middle position and preheat oven to 350 degrees. Grease a large Bundt pan with 1 tablespoon butter. In a medium saucepan, bring chopped apple and cider to a boil over medium-high heat. Reduce heat to medium and simmer until most of the cider has been absorbed and apples are easily smashed with a fork, 10 to 15 minutes. Remove pan from heat, cool 5 minutes, then process in food processor until puréed, 60 to 90 seconds, stopping to scrape down the sides as needed. Measure out 1 cup apple mixture (if you have less than 1 cup apple mixture, add additional milk to reach 1 cup). Stir apple mixture into milk, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and mace; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 8 tablespoons butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, about 20 seconds. Add oil and beat until incorporated, about 45 seconds. Decrease mixer speed to low and add flour mixture in 3 additions, alternating with apple mixture, scraping down sides and bottom of bowl with a rubber spatula as needed. Increase speed to medium and beat mixture just until combined, about 20 seconds. Add vanilla and beat once more, just to combine, about 10 seconds. Scrape batter into prepared pan, smooth surface with a spatula. Bake in a preheated oven until a cake tester inserted in the cake comes out with just a few crumbs, 45 to 50 minutes. Transfer cake to a wire cooling rack set inside the baking sheet and cool in the pan for 15 minutes, then invert directly onto the wire cooling rack.

For the cinnamon sugar coating

Combine sugar, cinnamon, nutmeg, and salt in a small bowl. While the cake is still hot, sprinkle it with cinnamon sugar, using fingers to rub it onto the sides. Cool cake completely, about 1 hour, then serve. 

Recipe courtesy of Caitlyn Cox of RT Lodge. RT Lodge appears in The Scout Guide Knoxville.

Feature photo by Peyton Jessica Photography.