11 Favorite Thanksgiving Brunch Recipes to Share

You’re hosting Thanksgiving brunch this year? Awesome! I’ve gathered 11 crowd-pleasing recipes that’ll make your morning feel special without the stress. From cozy casseroles to sweet treats, these dishes are perfect for sharing with loved ones.

Pumpkin Pancakes with Maple Syrup

Nothing says fall like a stack of fluffy pumpkin pancakes dripping with warm maple syrup. These are spiced just right, super tender, and ready in under 30 minutes. Let's dive in.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Pancake Batter

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup buttermilk
• 1/2 cup pumpkin puree
• 2 large eggs
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract

For Serving

• Pure maple syrup

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
2. In a separate bowl, whisk buttermilk, pumpkin puree, eggs, melted butter, and vanilla until smooth.
3. Pour wet ingredients into dry and stir with a rubber spatula until just combined. Do not overmix; a few lumps are fine. Tip: Overmixing makes pancakes tough.
4. Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter or oil.
5. Once butter is melted and sizzling, pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for bubbles before flipping for golden brown results.
6. Flip carefully and cook another 1-2 minutes, until golden and cooked through. Tip: Use a thin spatula for easier flipping.
7. Repeat with remaining batter, adjusting heat if needed.
8. Serve immediately with warm maple syrup (microwave syrup for 15 seconds).

Heavenly soft and fragrant with autumn spices, each bite is like a cozy hug. Drizzle generously with maple syrup and top with a pat of butter or a sprinkle of pecans for crunch.

Cranberry Orange Scones

Buttery, tangy, and bursting with citrus—these scones are your new Thanksgiving MVP. Whipped up in 30 minutes flat, they’re the ultimate breakfast flex before the big feast.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream, plus more for brushing
• 1 large egg
• 1 cup fresh or frozen cranberries
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 2 tbsp fresh orange juice

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut cold butter into the flour mixture using a pastry blender or fingertips until it resembles coarse crumbs—work fast to keep butter cold.
4. Stir in cranberries and orange zest until evenly distributed.
5. In a small bowl, whisk together heavy cream, egg, and vanilla extract.
6. Pour wet ingredients into dry and stir with a fork just until a shaggy dough forms—do not overmix or scones will be tough.
7. Turn dough onto a lightly floured surface and gently knead 2-3 times to bring together.
8. Pat dough into a 3/4-inch thick circle and cut into 8 wedges.
9. Place wedges on prepared baking sheet, spacing 2 inches apart.
10. Brush tops with additional heavy cream for a golden crust.
11. Bake 15-18 minutes until edges are golden and a toothpick inserted in center comes out clean.
12. While scones bake, whisk together powdered sugar and orange juice to make a glaze.
13. Let scones cool on the pan for 5 minutes, then transfer to a wire rack.
14. Drizzle glaze over warm scones and let set before serving.

Perfectly crumbly on the outside and tender inside, each bite pops with tart cranberry and bright orange. These scones freeze beautifully—just glaze after thawing for a quick holiday treat.

Sweet Potato Hash with Fried Eggs

Rise and shine. This sweet potato hash is crispy-edged, caramelized, and topped with a runny yolk that's basically liquid gold. One skillet, 30 minutes, breakfast done right.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large onion, thinly sliced
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs

Instructions

1. Peel and dice sweet potatoes into 1/2-inch cubes. Even pieces ensure even cooking.
2. Thinly slice the onion into half-moons.
3. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering.
4. Add sweet potatoes in a single layer. Don't overcrowd the pan—crispiness comes from direct contact. Cook undisturbed for 5 minutes until golden brown on the bottom.
5. Stir and continue cooking for 8–10 minutes, stirring every 2 minutes, until tender and crispy all over.
6. Push sweet potatoes to one side of the skillet. Add remaining 1 tbsp olive oil and sliced onion to the empty side.
7. Cook onion for 4–5 minutes, stirring occasionally, until caramelized and soft. Caramelizing brings out natural sweetness.
8. Mix onion with sweet potatoes. Season with salt and pepper and stir to combine.
9. Make 4 wells in the hash using a spatula. Crack one egg into each well.
10. Cover the skillet and cook for 3–4 minutes until egg whites are set but yolks are still runny. Covering traps steam to cook the tops without flipping.
11. Serve immediately straight from the skillet.

Yolk runs down the crispy hash like a sauce you didn't know you needed. Serve with hot sauce or avocado slices for extra oomph. This is breakfast that actually delivers.

Apple Cider Donuts

Ever since I tasted my first apple cider donut at a local orchard, I've been obsessed with recreating that cozy fall flavor at home. These baked beauties are packed with real apple cider reduction for intense fruitiness—no deep frying needed!

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup apple cider
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 tablespoons unsalted butter, melted
• For coating: 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

1. Preheat oven to 350°F and grease a donut pan.
2. In a small saucepan, simmer 1 cup apple cider over medium heat until reduced to 1/2 cup, about 10 minutes. Set aside to cool. (Tip: Reducing intensifies the apple flavor—don’t skip this!)
3. In a large bowl, whisk together 1 3/4 cups flour, 1 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt.
4. In another bowl, whisk 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup oil, 1 egg, and 1 tsp vanilla until smooth. Add the reduced cider and 1/2 cup buttermilk; mix well.
5. Pour wet ingredients into dry and stir until just combined. Do not overmix—lumps are fine. (Tip: Overmixing leads to dense donuts; a few lumps ensure tenderness.)
6. Transfer batter to a piping bag or zip-top bag with a corner snipped. Pipe evenly into the prepared donut pan, filling each cavity about 2/3 full.
7. Bake for 10-12 minutes, until donuts spring back when gently pressed. (Tip: Check at 10 minutes to avoid overbaking—they’ll continue to firm up out of the oven.)
8. Let donuts cool in the pan for 2 minutes, then transfer to a wire rack. While still warm, brush each donut with melted butter and coat in the cinnamon-sugar mixture. Serve immediately or store in an airtight container for up to 2 days.

Oozing with warm spice and a tender crumb, these donuts are autumn in a bite. Dunk them in hot apple cider or serve alongside a pumpkin latte for the ultimate fall treat.

Savory Herb Stuffing Waffles

Just imagine biting into a crispy, golden waffle packed with all the savory flavors of Thanksgiving stuffing—sage, thyme, and a hint of onion. That’s exactly what these Savory Herb Stuffing Waffles deliver. Top them with rich turkey gravy and you’ve got a leftover makeover that’s anything but basic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 3 cups cubed day-old bread
• 1/2 cup unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 1/2 cups chicken or turkey broth
• Cooking spray
• 1 cup turkey gravy

Instructions

1. Preheat waffle iron to medium-high heat (about 400°F). Lightly coat with cooking spray.
2. Melt butter in a large skillet over medium heat. Add diced onion and celery; cook, stirring, until tender, about 5 minutes.
3. Stir in chopped fresh sage, thyme, salt, and black pepper. Cook 1 minute until fragrant.
4. In a large bowl, combine cubed day-old bread with the sautéed vegetables. Toss to distribute evenly. (Tip: Use stale bread; it absorbs liquid without turning soggy.)
5. In a separate bowl, whisk eggs and chicken broth together. Pour over bread mixture and stir until all bread is moistened. Let rest 5 minutes.
6. Spoon about 1 cup of the stuffing mixture onto the preheated waffle iron. Close lid and cook until golden and crisp, 5-7 minutes. (Tip: Don't overfill—stuffing will puff up; leave a little room.)
7. Transfer cooked waffle to a baking sheet in a 200°F oven to keep warm. Repeat with remaining mixture.
8. In a small saucepan, warm turkey gravy over low heat until steaming.
9. Serve each waffle with a generous drizzle of gravy. (Tip: For extra crunch, broil waffles for 1 minute before adding gravy.)

Nothing beats the contrast of a crispy, golden exterior and a soft, savory interior—these waffles nail it. Serve them for brunch, dinner, or as a fun Thanksgiving twist. They’re even better with a dollop of cranberry sauce on the side.

Roasted Butternut Squash & Sage Frittata

U want a frittata that slaps? Roast butternut squash with sage, then fold it into fluffy eggs with Parmesan. This one-pan wonder is your new brunch MVP.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

All Ingredients

• 2 cups cubed butternut squash (1/2-inch cubes)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 8 large eggs
• 1/4 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh sage leaves, chopped

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet. Tip: Cut squash into uniform 1/2-inch cubes for even roasting.
2. Roast for 20 minutes, until tender and lightly browned.
3. Meanwhile, in a large bowl, whisk together eggs, milk, 1/4 cup Parmesan cheese, chopped sage, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper until smooth.
4. Reduce oven temperature to 375°F. In a 10-inch oven-safe nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Tip: Use an oven-safe skillet to avoid transferring to a separate dish.
5. Pour egg mixture into skillet and cook without stirring for 2 minutes, until edges begin to set.
6. Sprinkle roasted squash and remaining 1/4 cup Parmesan cheese evenly over the top. Transfer skillet to oven and bake for 15-18 minutes, until frittata is puffed, golden, and set in the center (a knife inserted comes out clean). Tip: Check doneness by jiggling the pan – the center should be just set, not liquid.
7. Let cool for 2 minutes, then slice into wedges. Serve warm.

Crispy edges and a custardy center make every bite a textural win. Serve with a simple arugula salad dressed with lemon vinaigrette to cut the richness. Or just eat it straight from the pan – no judgement.

Pear & Gouda Grilled Cheese

Melt butter, smash bread, and get ready for the sweetest savory crunch of your life. Caramelized pears plus smoky Gouda on crispy sourdough equals the brunch sandwich you didn't know you needed. This isn't your basic grilled cheese—it's a flavor bomb.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Caramelized Pears

• 1 tablespoon unsalted butter
• 1 ripe pear (Bosc or Anjou), cored and thinly sliced
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon
• Pinch of salt

Sandwich Assembly

• 4 slices sourdough bread
• 4 ounces smoked Gouda, thinly sliced
• 2 tablespoons unsalted butter, softened

Instructions

1. In a skillet over medium heat, melt 1 tablespoon butter. Add pear slices, brown sugar, cinnamon, and salt. Cook, stirring occasionally, until pears are softened and caramelized, about 5-7 minutes. (Tip: Don't overcrowd the pan—cook in batches if needed for even caramelization.)
2. Transfer caramelized pears to a plate and wipe skillet clean.
3. Lay sourdough slices on a work surface. Divide smoked Gouda evenly between two slices, then top with caramelized pears. Place remaining bread slices on top.
4. Spread 1/2 tablespoon softened butter on the outside of each top bread slice.
5. Heat the same skillet over medium-low heat. Place sandwiches buttered-side down. Spread remaining butter on the top slices.
6. Cook sandwiches until golden brown and cheese melts, about 3-4 minutes per side. (Tip: Press gently with a spatula for even browning. If cheese isn't melting, cover skillet with a lid for 1 minute.)
7. Remove from skillet, let rest 30 seconds, then slice diagonally.

Kiss the classic goodbye—this pear-Gouda combo brings a sweet-savory tang that's pure magic. The crispy sourdough shatters, the Gouda oozes, and caramelized pears add a jammy richness. Serve with a drizzle of honey or a sprinkle of flaky salt for next-level flavor.

Maple Glazed Bacon

Get ready for bacon that's basically candy. This maple-glazed version crisps up in the oven with a sweet-savory kick from real maple syrup and a hit of black pepper. It's the side dish that steals the show every single time.

Serving: 6 | Prep Time: 5 minutes | Cooking Time: 20 minutes

Ingredients

Main

• 1 pound thick-cut bacon (about 12 slices)
• 1/2 cup pure maple syrup
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil or parchment paper for easy cleanup.
2. Place a wire rack on the prepared baking sheet—this lets the bacon crisp evenly on all sides.
3. Arrange the bacon slices in a single layer on the rack, making sure they don't overlap.
4. In a small bowl, stir together the maple syrup and black pepper until fully combined.
5. Brush the maple syrup mixture generously onto each slice of bacon, coating both sides.
6. Bake for 15 to 20 minutes, rotating the pan halfway through, until the bacon is dark golden and caramelized.
7. Keep a close eye on it during the last 5 minutes—the sugar can burn quickly.
8. Remove from the oven and let the bacon cool directly on the rack for 5 minutes; it will crisp up as it cools.

No joke, this bacon is dangerously addictive—the maple caramelizes into a brittle shell while the pepper cuts through the sweetness. Serve it crumbled over pancakes, tucked into a BLT, or just straight off the tray. You've been warned.

Pumpkin Spice Latte

A Pumpkin Spice Latte is the ultimate cozy brunch drink that screams fall vibes. Skip the coffee shop line and whip up this viral-worthy version at home in minutes.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

• 1 cup milk
• 2 tbsp pumpkin puree
• 1 tbsp sugar
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 2 tbsp water
• 1 shot espresso or 1/2 cup strong brewed coffee
• whipped cream for topping

Instructions

1. In a small saucepan, whisk together pumpkin puree, sugar, pumpkin pie spice, and water over medium heat. Bring to a simmer and cook for 2 minutes until slightly thickened.
2. Remove from heat and stir in vanilla extract. Set aside this pumpkin syrup.
3. Brew a shot of espresso (or 1/2 cup strong coffee).
4. Meanwhile, steam the milk until hot and frothy (Tip: microwave for 30 seconds then whisk vigorously for a quick froth).
5. Pour the pumpkin syrup into a mug, add the espresso, then top with steamed milk.
6. Optionally, add a dollop of whipped cream and a dusting of pumpkin pie spice (Tip: use oat milk for a dairy-free version; adjust sugar to your liking).

Drizzle with caramel for extra indulgence or serve iced for a refreshing twist. The creamy texture and warm spices will have you sipping slow all morning long.

Thanksgiving Leftovers Breakfast Burrito

Okay, you've got a fridge full of Thanksgiving leftovers. Let's turn them into the breakfast burrito of your dreams—crispy, savory, and kissed with cranberry sweetness.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Burrito

• 4 large flour tortillas (10-inch)
• 2 cups leftover turkey, shredded
• 1 cup leftover stuffing
• 1/2 cup leftover cranberry sauce
• 4 large eggs
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, until pliable. (Tip: Keep them wrapped in a clean kitchen towel to stay warm and flexible.)
2. In a medium bowl, whisk eggs with salt and pepper until frothy and uniform in color.
3. Melt butter in a nonstick skillet over medium-low heat. Add eggs and cook, stirring gently with a rubber spatula, until soft curds form, about 3–4 minutes. (Tip: Remove from heat just before they look fully set—carryover cooking keeps them creamy.)
4. Warm the shredded turkey and stuffing together in a microwave-safe bowl for 1–2 minutes, or in a skillet with a splash of water until steaming.
5. Lay a warm tortilla flat on a cutting board. Spread a heaping spoonful of cranberry sauce down the center, leaving 2 inches at each end.
6. Top the cranberry sauce with a quarter of the turkey, stuffing, and scrambled eggs.
7. Fold the sides of the tortilla over the filling, then roll tightly from the bottom, tucking in the ends as you go to enclose everything.
8. Place the burrito seam-side down in a hot skillet over medium-high heat. Cook until deep golden brown, about 2 minutes per side. (Tip: Press gently with a spatula while searing to seal the seam and create an even crust.)
9. Slice diagonally and serve immediately.

Perfectly crispy on the outside, warm and savory on the inside — every bite is a Thanksgiving memory. Drizzle with extra cranberry sauce or a dash of hot sauce for a sweet-spicy kick. This burrito is the ultimate leftover hack, ready in minutes.

Cinnamon Apple Baked Oatmeal

You want a breakfast that tastes like a warm hug? This baked oatmeal packs tender apples, cinnamon, and a crunchy brown sugar topping—all in one dish. No fuss, just flavor.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

Cinnamon Apple Baked Oatmeal

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups milk (dairy or non-dairy)
• 1/3 cup maple syrup or honey
• 1 large egg
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and diced (about 2 cups)
• 1/4 cup brown sugar
• 2 tablespoons melted butter (for topping)
• 1/2 teaspoon ground cinnamon (for topping)

Instructions

1. Preheat your oven to 375°F. Grease an 8×8-inch baking dish or line with parchment paper.
2. In a large bowl, whisk together 2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Tip: Don't skip the salt—it balances the sweetness.
3. In another bowl, whisk 2 cups milk, 1/3 cup maple syrup, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
4. Pour the wet ingredients into the dry and stir until just combined. Fold in the 2 cups diced apples.
5. Pour the mixture into the prepared dish. In a small bowl, mix 1/4 cup brown sugar, 2 tablespoons melted butter, and 1/2 teaspoon cinnamon. Sprinkle evenly over the top.
6. Bake for 30-35 minutes, until the edges are golden and the center is set. Tip: Let it rest 5 minutes for cleaner slices. Use a mix of sweet and tart apples for deeper flavor.

Finally, this oatmeal hits that perfect balance—soft, tender oats with caramelized apple bits and a crackly top. Serve it warm with a drizzle of maple syrup or a dollop of yogurt for extra richness.

Conclusion

Kick off your holiday season with these brunch recipes! They’re simple, crowd-pleasing, and perfect for lazy mornings with loved ones. I’d love to hear which one earns a spot on your table—drop a comment below! And don’t forget to save this roundup on Pinterest for later. Happy cooking!