Cozy sweaters, pumpkin spice (don’t tell me it’s basic it’s delicious), football games. It’s fall baby and you want a breakfast that reminds you of the crisp leaves falling to the ground, and I get that. Here are ten fall breakfasts that will make you want to put on a new cardigan and go apple picking asap!
1. Spiced Apple Chelsea Buns
Apples are in high abundance during the fall, my personal favorite being the Honeycrisp. So if you just went apple picking and have too many apples to even count, why not make one of those fall breakfasts you’ve been dying to try? This is a spiced bun reminiscent of a cinnamon roll, but add in apples and some cheese and you have a sweet fall breakfast that makes you want to cozy up by a fire.
- 7g sachet dried instant yeast
- 1/2 cup (125ml) milk, warmed
- 11/2 tbs caster sugar
- 21/2 cups (375g) plain flour, sifted
- 225g unsalted butter, cut into pieces
- Finely grated zest of 1 lemon, plus 1 tsp lemon juice
- 1 tsp mixed spice
- 1 egg, lightly beaten
- 1/2 firmly packed cup (125g) brown sugar
- 1 cup (170g) grated Granny Smith apple
- 80g goat’s cheese
- 11/2 tsp ground cinnamon
- 1/3 cup (50g) pine nuts, toasted
- 1/3 cup (120g) honey
- 1 vanilla bean, split, seeds scraped
- Combine the yeast, milk, 1 tsp caster sugar, and 1 tbs flour in a bowl. Set aside for 10 minutes or until frothy.
- Rub 125g butter into remaining flour until crumbs form. Stir in zest, mixed spice, remaining sugar and a pinch of salt. Make a well in the centre, add egg and yeast mixture. Stir to combine. Turn out onto a floured surface and knead until smooth and elastic. Place in an oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size.
- Preheat oven to 210°C. Grease a 20cm x 30cm baking dish. Combine brown sugar and remaining 100g butter in a bowl. Knock back dough. Roll out on a floured surface until 40cm x 20cm. Brush with butter, leaving a 1cm gap on long edges. Sprinkle with apple, cheese, cinnamon and pine nuts. Roll up from long edge and cut into 8 pieces. Place buns close together on tray, seams facing in, and flatten slightly.
- Cover and set aside for 30 minutes or until slightly risen. Bake for 20 minutes or until golden.
- Meanwhile, to make glaze, place honey, lemon juice and vanilla pod and seeds in a pan over medium heat. Bring to a simmer.
- Remove from heat and cool slightly. Brush glaze over hot buns to serve.
2. French Toast Waffles w/ Berry Crunch
French toast as a waffle? Sign us up! This is one of those fall breakfasts that are not that hard to make, but everyone will be super impressed with your creativity and ability to switch up a breakfast classic. These waffles are also on the healthier side, so you really can’t lose whipping these up.
- Finely grated zest of 2 kaffir limes or limes
- 1/3 cup (75g) caster sugar
- 4 eggs
- 2 cups (500ml) buttermilk
- 1/2 cup (125ml) milk
- 8 x 3cm-thick brioche slices
- Sunflower oil spray, to grease
- 200g creme fraiche
- Raspberries, pomegranate seeds, agave syrup & mint leaves, to serve
- 1/2 cup (20g) Corn Flakes
- 1/2 cup (15g) freeze-dried raspberries, roughly chopped
- 1/2 cup (75g) candied cashews, roughly chopped
- Combine the kaffir lime zest and sugar in a small bowl and set aside.
- For the berry brekkie crunch, toss all ingredients in a bowl and set aside.
- Whisk the eggs, buttermilk, milk and 2 tbs kaffir lime sugar in a bowl. Transfer to a shallow dish.
- Heat a waffle iron over medium heat. Working with one piece of brioche at a time, dip into egg mixture, turning, for 20 seconds to soak.
- Carefully spray the waffle iron with cooking spray, then add the soaked bread.
- Close iron and place over heat, turning waffle iron every minute, for 4-5 minutes until golden and cooked through.
- Remove and sprinkle with a little kaffir lime sugar and set aside. Keep warm.
- Repeat soaking and cooking process with remaining brioche slices.
- Divide waffles among plates and spoon over creme fraiche. Top with raspberries, pomegranate seeds and brekkie crunch, and serve with agave syrup and mint.
3. Blueberry Pancakes with Bacon Butter
Yes, your repertoire of fall breakfasts grows with bacon butter. You read that right, bacon butter, as in butter that tastes a little like bacon. Woah, sign us up! Fall breakfasts that take a spin on a classic are great because there truly is something for everyone. Instead of cooking sides of meat, add bacon butter for a little smoky finish on your pancakes that give the perfect balance of sweet and salty.
- 11/3 cups (200g) self-raising flour
- 1/2 tsp baking powder
- 2 tsp caster sugar
- 150g sour cream
- 150ml milk
- 25g unsalted butter, melted
- 2 eggs
- 200g blueberries
- Maple syrup, to serve
Honeycomb and Maple Butter:
- 200g caster sugar
- 1 tsp glucose syrup
- 1 tsp honey
- 11/2 tsp bicarbonate of soda
- 1 tbs sunflower oil, plus extra to brush
- 3 rashers smoked streaky bacon
- 150g unsalted butter, softened
- For the honeycomb, line a baking tray with baking paper and set aside. Melt the sugar, syrup, honey, 1 tbs water and a pinch of salt in a deep saucepan over medium-high heat. Bring to the boil, then reduce heat to medium and cook for 7 minutes or until golden. Remove from heat and quickly stir in the bicarbonate of soda, then carefully pour into prepared tray. Set aside to cool completely.
- Meanwhile, heat oil in a large frypan and cook bacon for 5 minutes or until golden and crisp. Drain on paper towel, then roughly chop.
- Once cooled and set, break off a 10cm (35g) piece of honeycomb and whiz in a food processor with the bacon until finely chopped. Add the butter and pulse to combine. Place flavoured butter on a large sheet of baking paper and roll into a log, twisting ends to secure. Refrigerate until set. Reserve remaining honeycomb.
- Place flour, baking powder and sugar in a large bowl. In a separate bowl, combine sour cream, milk, butter and eggs, then add to the dry ingredients and whisk until smooth. Fold in the blueberries.
- Place a large frypan over medium heat. Once hot, brush with extra oil. Add small ladlefuls of batter to pan – the pancakes should be about 8cm in diameter. Cook for 3 minutes or until little air bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden.
4. Banana Pancakes with Honey Butter
Another butter that has sweet and salty, are you getting the fall breakfasts trend yet? Alexa, play Banana Pancakes by Jack Johnson because these pancakes are your new obsession. Anything that has honey in it is bound to be delicious for your fall breakfasts, and you can easily use this honey butter recipe on any recipe I’ve given you so far.
- 120g unsalted butter, softened
- 1/4 cup (90g) manuka honey, plus extra, to serve
- 4 bananas
- 1 cup (240g) ricotta
- 3/4 cup (180ml) buttermilk
- 3 eggs, separated
- 11/2 cups (225g) self-raising flour
- 1/2 tsp baking powder
- 2 tbs coconut sugar
- 2 tbs rice bran oil
- 1/4 cup (25g) roughly chopped toasted walnuts (optional), to serve
- To make the manuka honey butter, place the butter and honey in a bowl and, using a fork, mix until well combined. Place on a piece of plastic wrap and form into a log, twisting ends of wrap to secure tightly, then chill until firm.
- Mash 2 bananas in a large bowl. Add the ricotta, buttermilk and egg yolks, and stir to combine. Sift the flour and baking powder into a separate bowl, then add the sugar. Add the flour mixture to the banana mixture and stir to combine. Whisk the eggwhites to stiff peaks. Gently fold one-third of the eggwhite into the batter to loosen, then fold in the remainder.
- Heat 1 tbs oil in a frypan over medium heat. Working in batches, add 1/4-cup (60ml) portions of batter to the pan and cook for 2-3 minutes each side until golden, adding more oil to the pan between batches, if necessary. Remove from the pan and keep warm while cooking the remainder.
- Slice the remaining 2 bananas on an angle. Stack the pancakes on a platter and top with slices of honey butter, banana and chopped walnut, if using. Serve with extra honey.
5. Everything Bagels
You had to have known that something using everything but the bagel seasoning was coming soon because it’s one of the world’s most popular seasonings right now. Making your own bagels can be one of the fall breakfasts trend that you can do with your family or roommates.
- 2 garlic bulbs
- Extra virgin olive oil, to drizzle
- 1 cup (125g) rye flour, plus extra to dust
- 21/2 cups (350g) wholemeal spelt flour
- 2 tbs brown sugar
- 2 tsp (10g) dried instant yeast
- 1 tbs molasses
- 1 tsp bicarbonate of soda
- 1 egg
- 2 tbs everything bagel seasoning per bagel
- Preheat oven to 180°C. Place garlic bulbs on a piece of foil, drizzle with oil, season and wrap to enclose.
- Place on a baking tray and roast for 1 hour or until very soft.
- Squeeze garlic from cloves into a bowl and discard the skins.
- Meanwhile, combine flours and sugar in an electric mixer fitted with a dough hook. Transfer 1/2 cup flour mixture to a separate bowl and add yeast and 11/4 cups (310ml) warm water. Set aside for 10 minutes or until frothy.
- Add yeast mixture to dry ingredients in mixer with 21/2 tsp salt. Knead on medium-low speed for 10 minutes or until smooth.
- Transfer to a work surface lightly dusted with rye flour and bring together to form a ball.
- Place in a greased bowl, then cover with a clean tea towel and set aside in a warm place for 11/2 hours or until doubled in size.
- Grease a baking tray. Turn out dough onto a work surface lightly dusted with rye flour.
- Add garlic and gently knead into dough, then divide dough into 12 equal pieces.
- Roll one piece under the palm of your hand to form a sausage shape. Brush ends with water, then fold to form a bagel shape, pinching ends together. Place onto tray and repeat with remaining dough. Set aside for 5 minutes to rise slightly.
- Bring a large saucepan of water to the boil over high heat. Add molasses and bicarb. In batches of 2-3, boil bagels for 3 minutes each side or until puffed slightly and a skin has formed.
- Remove and place on a wire rack set over a baking tray to drain. Repeat with remaining bagels.
- Preheat oven to 220°C. Grease and line a baking tray with baking paper.
- Whisk egg in a small bowl. In a separate bowl, combine nigella seeds, onion flakes and 2 tsp salt flakes.
- Place bagels on tray, brush with egg and sprinkle with nigella seed mixture. Bake for 25-30 minutes until golden.