12 Weekend Brunch Recipes for Fall

Weekend mornings in fall deserve something special. These 12 weekend brunch recipes lean into the season — pumpkin pancakes, apple cinnamon French toast, savory breakfast casseroles, and warm spiced coffee cake. Slow down, pour the coffee, and make brunch the best part of the weekend.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Pumpkin Spice Pancakes

Fluffy pancakes loaded with real pumpkin and warm fall spices.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1 cup pumpkin puree
• 1.5 cups milk
• 2 eggs
• 3 tbsp melted butter

Instructions

1. Whisk flour, sugar, baking powder, and pumpkin pie spice.
2. In another bowl, whisk pumpkin, milk, eggs, and butter.
3. Combine wet and dry ingredients until just mixed.
4. Cook 1/4-cup scoops on a buttered griddle, 2–3 minutes per side.
5. Serve with maple syrup and whipped cream.

2. Apple Cinnamon French Toast

Custardy brioche topped with caramelized cinnamon apples.

Ingredients

• 8 thick slices brioche bread
• 6 eggs
• 1 cup milk
• 1 tsp cinnamon
• 2 apples, sliced
• 2 tbsp brown sugar
• 1 tbsp butter
• maple syrup, to serve

Instructions

1. Whisk eggs, milk, and cinnamon in a shallow dish.
2. Soak brioche slices 30 seconds per side.
3. Cook in buttered skillet until golden, 3 minutes per side.
4. Sauté apples with brown sugar and butter until soft.
5. Serve French toast topped with apples and syrup.

3. Make-Ahead Sausage Breakfast Casserole

Browned sausage, eggs, and cheddar baked into an easy overnight casserole.

Ingredients

• 1 lb breakfast sausage
• 6 eggs
• 1.5 cups milk
• 1 tsp dry mustard
• 3 cups cubed bread
• 1 cup shredded cheddar
• 1/2 cup diced bell pepper
• salt and pepper

Instructions

1. Brown the sausage; drain fat.
2. Whisk eggs, milk, mustard, salt, and pepper.
3. Layer bread, sausage, bell pepper, and cheddar in a greased 9×13 dish.
4. Pour the egg mixture over; cover and refrigerate overnight.
5. Bake at 350°F for 45–50 minutes until set and golden.
6. Rest 10 minutes before slicing.

4. Smoked Salmon Eggs Benedict-ish

Poached eggs and silky salmon over English muffins with a yogurt hollandaise.

Ingredients

• 4 large eggs
• 1 cup plain Greek yogurt
• 1 tsp white vinegar
• 2 English muffins, halved
• 4 slices smoked salmon
• 2 tbsp chopped chives
• paprika, for dusting
• salt and pepper

Instructions

1. Bring a pot of water to a bare simmer; add vinegar.
2. Poach eggs 3–4 minutes; remove with a slotted spoon.
3. Toast the English muffin halves.
4. Whisk yogurt with salt, pepper, and paprika for a quick hollandaise.
5. Top muffins with salmon, poached eggs, and yogurt sauce.
6. Garnish with chives.

5. Apple Cinnamon Scones

Buttery, flaky scones studded with sweet fall apples.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup butter, cold and cubed
• 1 egg
• 1/2 cup milk
• 1 cup diced apples

Instructions

1. Whisk flour, brown sugar, baking powder, and cinnamon.
2. Cut in cold butter until pea-sized crumbs form.
3. Stir in egg, milk, and diced apples.
4. Pat into a round; cut into 8 wedges.
5. Bake at 400°F for 18–20 minutes until golden.
6. Cool on a rack; glaze if desired.

6. Classic Bacon & Swiss Quiche

A rich, custardy quiche with crispy bacon and nutty Swiss cheese.

Ingredients

• 1 lb bacon
• 6 eggs
• 1 cup shredded Swiss cheese
• 1 cup heavy cream
• 1 pie crust, unbaked
• 1/2 tsp nutmeg
• 1/4 cup chopped green onions
• salt and pepper

Instructions

1. Cook bacon until crisp; crumble.
2. Whisk eggs, cream, nutmeg, salt, and pepper.
3. Sprinkle bacon, Swiss, and green onions into the pie crust.
4. Pour the custard over the filling.
5. Bake at 375°F for 40–45 minutes until just set.
6. Cool 15 minutes before slicing.

7. Cranberry Orange Scones

Tart cranberries and bright orange zest in a tender, buttery scone.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 cup cold butter
• 2/3 cup milk
• 1 cup fresh cranberries
• zest of 1 orange

Instructions

1. Whisk flour, sugar, baking powder, and cinnamon.
2. Cut in butter; stir in cranberries and orange zest.
3. Add milk; stir until a shaggy dough forms.
4. Pat into a circle; cut into 8 wedges.
5. Bake at 400°F for 16–18 minutes.
6. Drizzle with a simple orange glaze.

8. Warm Cinnamon Pear Oatmeal

Creamy stovetop oats with caramelized pears and toasted walnuts.

Ingredients

• 1.5 cups old-fashioned oats
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup brown sugar
• 2 cups milk
• 2 tbsp butter
• 1 cup diced pears
• 1/4 cup chopped walnuts

Instructions

1. Simmer oats, milk, cinnamon, and nutmeg 5 minutes.
2. Stir in brown sugar and butter.
3. Sauté pears in a separate pan until golden.
4. Toast the walnuts in a dry skillet.
5. Spoon oatmeal into bowls; top with pears and walnuts.
6. Serve warm with extra milk.

9. Sweet Potato Breakfast Hash

Crispy-edged sweet potatoes and peppers topped with fried eggs.

Ingredients

• 2 sweet potatoes, cubed
• 1 red onion, sliced
• 1 red bell pepper, diced
• 8 eggs
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1/2 cup crumbled feta

Instructions

1. Roast sweet potatoes, onion, and pepper at 425°F for 25 minutes.
2. Season with paprika, garlic powder, and salt.
3. Fry the eggs in a skillet to your liking.
4. Pile the hash onto plates; top with eggs.
5. Sprinkle with feta.
6. Serve with hot sauce.

10. Spiced Zucchini Bread

Moist, cinnamon-spiced quick bread that uses up the last of the garden zucchini.

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup oil
• 2 eggs
• 1.5 cups grated zucchini
• 1/2 cup chopped pecans

Instructions

1. Whisk flour, sugar, baking soda, and cinnamon.
2. Whisk oil and eggs; stir in zucchini.
3. Fold wet into dry; add pecans.
4. Pour into a greased loaf pan.
5. Bake at 350°F for 50–55 minutes.
6. Cool in the pan 15 minutes, then turn out.

11. Pumpkin Coffee Cake

A tender pumpkin cake with a cinnamon-streusel middle, made for coffee.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 cup cold butter
• 1 cup pumpkin puree
• 1/2 cup milk
• 1 egg
• 1 tsp pumpkin pie spice

Instructions

1. Mix flour, sugar, baking powder, and spice.
2. Whisk pumpkin, milk, egg, and melted butter.
3. Combine and pour half into a greased 8-inch pan.
4. Sprinkle with streusel; add remaining batter and more streusel.
5. Bake at 350°F for 35–40 minutes.
6. Serve warm with coffee.

12. Butternut & Goat Cheese Frittata

Roasted butternut squash and tangy goat cheese in a fluffy oven frittata.

Ingredients

• 6 eggs
• 1/2 cup milk
• 1 cup diced butternut squash
• 1/2 cup goat cheese
• 1/4 cup fresh sage leaves
• 1 tbsp butter
• salt and pepper
• 1/2 tsp nutmeg

Instructions

1. Sauté squash in butter until tender, 8 minutes.
2. Whisk eggs, milk, nutmeg, salt, and pepper.
3. Pour eggs over the squash; scatter goat cheese and sage.
4. Cook 2 minutes on the stove, then bake at 375°F for 12 minutes.
5. Broil 1 minute to brown the top.
6. Slice and serve warm.