Brunch

After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.

These fluffy pancakes get an extra dose of nutrition (not to mention serious crunch) from a combination of poppy and sunflower seeds. Use any citrus you like for the batter, but we're especially fond of how oranges pair with the rosemary-infused maple syrup. All-purpose flour may be substituted for spelt, however we love the unique nuttiness that spelt brings to this recipe.

Anyone who loves to dip their bacon or sausage in maple syrup will flip for these sweet and savory flapjacks. To complete the trilogy of perfect breakfast foods, we recommend topping your stack with a fried egg before diving in.

These decadent silver dollar-style pancakes are inspired by the classic British banoffee pie but are completely free from refined sugars—and they're gluten-free to boot. Sticky and sweet dried dates are soaked in hot water and blended to create the luxurious toffee-like "caramel." If you're feeling extra indulgent, whip up a batch of Coconut Whipped Cream to go on top.

These stuffed waffles couldn't be easier; you don't even have to make batter! They combine the flakiness and flexibility of puff pastry with the golden brown, crispy exterior of a waffle. Use one of the suggested sweet or savory fillings below, or experiment with your favorite flavor combinations to make the puffles of your dreams.

Saba is wine-grape juice that's been reduced until syrupy and concentrated. If you can't find it, use a few drops of aged balsamic vinegar.

The unsung hero of this dish? The nutty-sweet garlic.

Here at Epicurious, we're big fans of the nutty, fruity buckwheat-biscuit shortcakes in Alice Medrich's cookbook, Pure Desserts. So we created a version we can enjoy all year long. Cooking dried apricots in Earl Grey tea with a vanilla bean infuses them with sweet spices that pair nicely with the earthy bitterness of buckwheat flour. Don't forget to freeze the butter for 1 hour before grating.