With the sun rising earlier and green things unfurling from the ground, and warm temperatures coaxing everyone outside on the weekends, spring is brunch season. These early months also bring an influx of wedding and baby showers, which tend to be early-in-the-day occasions, gatherings that often involve elaborate breakfasts and bubbly mimosas.

Even when there’s no specific reason to celebrate, a leisurely morning is reason enough; midday meals are easier to wrangle friends and family for, and don’t require the factoring in of babysitters and bedtimes. For the host, there’s less pressure around brunch than dinner; picking up pastries is expected, and it’s more affordable to cook up some pancakes, eggs and bacon, vs a prime rib or other protein more suited to the evening. You could even make it a potluck; enlist someone to bring coffee, another fruit salad, another doughnuts or the like, and the meal is virtually effortless. Tending bar is far easier earlier in the day — pick up some good OJ or grapefruit juice and some bottles of bubbles to make mimosas, a bottle of Bailey’s for your coffee, or gather some fixings for DIY Caesars.

As with other meals, it’s the timing that tends to be tricky, especially if you’re turning out over-easy eggs or stacks of crêpes. I like to make a few simple things that will hold (fruit, homemade granola with yogurt) and one more elaborate item, like a frittata, a dramatically puffed Dutch baby (essentially a giant Yorkshire pudding you fill with sautéed apples or fresh berries), or breakfast pizza topped with bacon and a perfectly baked egg — something people wouldn’t necessarily make themselves at home.

Looking for more recipe inspiration? Click here for these brunch ideas: Bacon and Egg Breakfast Pizza and Homemade Granola recipes!

Dutch Baby

A Dutch baby is a puffed pancake you bake in a skillet (cast iron is ideal) — this formula is perfect for an 8-inch skillet or pie plate, but if yours is 9-10 inches, up the quantities to 3 eggs, ¾ cup flour and ¾ cup milk.
Servings 4


  • 2 eggs large
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 tbsp butter


  • Sauteed bananas, berries, icing sugar, maple syrup and/or whipped cream, for serving
  • Icing sugar, for dusting


  • Preheat the oven to 450°F. In a medium bowl, whisk together the eggs, flour, milk and salt; don’t worry about getting all the lumps out.
  • Set an 8-inch oven proof skillet (cast iron is ideal) over medium-high heat and melt the butter. When it’s foamy, pour the batter into the hot pan and slide it into the oven. Bake for 15 minutes, or until the pancake is puffed and golden.
  • Cut it into wedges and serve warm, with berries or sautéed bananas, apples or pears, sprinkled with icing sugar and drizzled with maple syrup or caramel sauce.