6 Diner Breakfasts You Can Easily Make at Home

There is nothing like sitting down to a hearty plate of pancakes or waffles on a slow Saturday morning. And fortunately, you don’t need to visit the diner in order to enjoy a decadent breakfast. Whether you like your hot breakfast traditional or with a twist, there’s a recipe here that will appeal to you. Making your diner favorites at home has never been easier.

1. Silver Dollar Pancakes

Pancakes with syrup

Pancakes with syrup | iStock.com

Your favorite diner chef isn’t the only one who can perfect pancakes. You can, too, and this recipe from Martha Stewart will help. It yields the traditional silver dollar pancakes you find at every breakfast establishment and it feeds a crowd. You’re only a handful of ingredients away from 34 pancakes that can be eaten alone or topped with sweet and savory garnishes.


  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon coarse salt
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg

Directions: Whisk together flour, sugar, baking powder, and salt in a small bowl. Whisk together milk, butter, and egg in a medium bowl. Add flour mixture to milk mixture and whisk until just moistened.

Heat a large nonstick or cast-iron skillet over medium heat. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.

2. Chocolate Chip Pancakes

Butter on chocolate chip pancakes

Butter on chocolate chip pancakes | iStock.com

For a sweet morning meal, try these chocolate chip pancakes from Food Network. The recipe is similar to the first food formula on our list but it enlists chocolate and yields 24 pancakes. Once you master homemade chocolate chip pancakes, you’ll never go back to the diner again.


  • 4 tablespoons unsalted butter
  • 1 cup whole, 2 percent fat, or 1 percent fat milk
  • 1 ¼ cups flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 eggs
  • 6 ounces semisweet chocolate chips, or less to taste
  • Butter, for cooking

Directions: Combine the butter and milk in a small saucepan. Place over low heat just until warm and the butter is melted. Let cool slightly. Combine the flour, sugar, baking powder, and salt in a bowl; mix well.

Whisk the eggs with a fork in a large bowl. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.

Over medium heat, heat a griddle or large skillet. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

3. Grated Potato and Cheese Omelet

Cheese omelet

Cheese omelet | iStock.com

Anyone can make a great omelet. Take this potato and cheese omelet from Saveur as an example. It can be ready in minutes and will keep you at home enjoying breakfast on your couch. For omelet success, all you need to do is combine your eggs, potatoes, onions, garlic, and cheese in a hot and buttered omelet pan or skillet, and then cook your omelet for 5 minutes on each side. Breakfast is ready once the eggs are golden and the omelet is firm, and then you can serve it with toast or any accompaniment of your choice.


  • 2 large eggs, beaten
  • 2 medium-sized potatoes, peeled and grated (about 1 ¼ cups)
  • Salt and pepper
  • 1 tablespoon finely chopped onion
  • 1 clove garlic, finely chopped
  • 2 tablespoons finely shredded Gruyère
  • 2 tablespoons butter

Directions: Mix together the eggs, potatoes, salt and pepper, onion, garlic, and cheese. In a medium-sized omelette pan, pour in the egg mixture and cook for 5 minutes on each side, or until golden and firm.

4. Belgian Waffles

Belgian waffles

Belgian waffles | iStock.com

If you like your Belgian waffles, you’re going to love this recipe from Taste of Home. It has you making your favorite breakfast in your own kitchen, no yeast required. Simply preheat your waffle iron and stir together your dry ingredients before combining them with your wet. After that, you’ll bake your batter in a waffle iron and serve with strawberries and syrup.


  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 3½ teaspoons baking powder
  • 2 large eggs, separated
  • 1½ cups milk
  • 1 cup butter, melted
  • 1 teaspoon vanilla extract
  • Sliced fresh strawberries or syrup

Directions: Combine flour, sugar and baking powder in a bowl. Lightly beat egg yolks in a separate bowl. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup.

5. Skillet Hash and Eggs

Steamed hashbrowns

Steamed hash browns | iStock.com

There’s nothing better than skillet hash and eggs. This recipe from Food Network serves four so it will feed you and your guests. The morning meal is ready in under 30 minutes and you’ll impress yourself with your sophisticated breakfast that can be made even when you’re not feeling your best.


  • 3 russet or Yukon gold potatoes
  • 2 tablespoons unsalted butter
  • ½ pound kielbasa, cut into ½-inch pieces
  • 1 large sweet onion, chopped
  • ½ teaspoon caraway seeds or dill seed
  • 8 large eggs
  • Kosher salt and freshly ground pepper
  • 2 tablespoons chopped fresh parsley
  • 2 scallions, sliced

Directions: Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into ½-inch dice.

Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.

Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.

Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

6. French Toast

French toast

French toast | iStock.com

French toast is easier to master than many may think. The secret is a good loaf of stale bread, and this recipe from The Kitchn enlists an especially appealing variety: challah. You can slice the rich bread into thick pieces and soak your slices in a mixture of eggs, cream, salt, and sugar. After they’re done soaking, the bread will go on a buttered frying pan for a few minutes on each side. Repeat with remaining slices of bread, continuing to soak the carbs in your custard. This French toast formula will make 8 slices, serving four lucky breakfast guests.


  • 3 large eggs
  • 1 cup half-and-half
  • Pinch of salt
  • 1 tablespoon of sugar
  • 8 slices stale challah bread or other rich bread, sliced 1-inch thick
  • 2 to 3 tablespoons butter, plus more for serving
  • Desired toppings

Directions: In a cake pan, whisk the eggs, half-and-half, salt, and sugar until the egg is completely incorporated into the liquid. Over medium-low heat, place the frying pan on the stove. Move the pan with the egg mixture next to the stove.

Place four slices of bread into the mixture to soak for one minute. Flip the slices and soak another minute.

While the bread is soaking, add 1 tablespoon of butter to the pan. When it starts to foam, tilt the pan to completely coat the bottom. Lift one piece of bread from the custard and hold it briefly over the mixture to let any excess drip off. Lay the bread in the frying pan. Repeat with additional pieces.

After a few minutes, check under a slice of bread to see if the French toast has turned golden and browned. When it has, flip each piece and continue cooking. Monitor and adjust the heat so the toast doesn’t burn.

When the first batch has nearly finished cooking, place the remaining four slices of bread in the egg mixture to soak, one minute per side. As the first batch of French toast finishes, transfer the pieces to a serving platter. Wipe out the frying pan. Return the pan to the flame, add 1 tablespoon of butter and cook the second batch of French toast.