Fluffy Buttermilk Pancakes + Make-Ahead Breakfast Ideas for Mondays

Yesterday was Mother’s Day and I’m still basking in that lovely, warm feeling. The boys brought me a cup of tea in bed (which happily stayed in the cup), then French toast once I came downstairs. The day was filled with mostly peaceful moments, a clean kitchen for much of the day, and small gestures that made me feel treasured. I know this post is a little late for the holiday, but it’s worth sharing.

For Make Ahead Mondays I’m highlighting a selection of my favorite make-ahead breakfasts that have appeared on Foodie With Family. I am not functional until I’ve had a cup or two of tea—consumed, not worn—and I refuse to pay too much for boxes of cereal that disappear in a day. Because mornings here demand hot or homemade breakfasts, I make foods that are ready or nearly ready to serve. The formula is simple: bleary-eyed mom + hungry kids = the need for make-ahead breakfast solutions. Patience at the breakfast table is in short supply, so prepping ahead saves the day.

Here are some tried-and-true favorites from our household:

Six Week Bran Cereal Muffins

These muffins are both tasty and wholesome, but the real advantages are practical: you make one batch of batter and store it in the refrigerator, then bake as many or as few muffins as you need each day for up to six weeks. Yes—six weeks. Even better, you can add whatever mix-ins you like when you bake: chocolate chips, fresh or dried apples, peaches, raisins, nuts, apricots—the list goes on. They’re versatile, convenient, and kids love them.

Baked Maple Oatmeal

This baked oatmeal is nothing like the gray, watery porridge many imagine. It’s sweet, chewy, almost nutty in flavor, and fragrant enough to make your mouth water. I bake two large pans of the plain version (no fruit or nuts) and keep them covered in the refrigerator for the week. The kids scoop a portion, heat it briefly, and add their favorite toppings—frozen blueberries, a splash of cream, or a spoonful of my homemade pie filling, which I count as fruit. It’s filling and easy to customize.

Sausage, Egg and Cheese Breakfast Sandwiches

Prefer something savory? These breakfast sandwiches are a family favorite: a sausage patty, baked egg and melted cheese tucked into a toasted English muffin. They’re pre-made and frozen, so they’re ready to reheat any morning. We often add a handful of arugula or other greens and a dash of hot sauce. When these are in the freezer, mornings go much more smoothly.

Homemade English Muffins

Of course I had to include homemade English muffins. Their nooks and crannies are perfect for butter and jam, and they elevate any breakfast sandwich—especially the sausage, egg and cheese version. They’re surprisingly easy to make and freeze exceptionally well after baking and cooling.

Homemade English Muffin Bread

If making individual English muffins seems like too much work, English Muffin Bread is a perfect shortcut. It’s habit-forming and simple to make, yielding three large loaves per batch—perfect for using right away and freezing the extras. Bread like this is a great base for quick sandwiches or toast on hectic mornings.

Supreme Spinach and Egg Breakfast Sandwiches

Egg-based dishes are indispensable around here because eggs are nutrient-rich and keep you full. I like to make a Spinach and Egg Breakfast Bake, slice it, freeze the portions, and reheat them on toasted English Muffin Bread for a hearty breakfast or an after-school snack. It’s versatile and satisfying at any time of day.

Cinnamon Swirl Bread

This cinnamon swirl bread is one of my favorite tricks for getting picky eaters to love something new. The swirl is made with ground raisins, which transforms their flavor and texture—kids who dislike raisins often adore this bread. It freezes beautifully and makes mornings brighter. If there’s any left, it becomes the most decadent French toast you’ll ever taste.

And finally:

Best Buttermilk Pancakes

These pancakes are a longtime favorite and a real workhorse recipe. The batter keeps in the refrigerator for up to three days, and cooked pancakes freeze well for quick reheating. To save time, griddle the pancakes, cool them on a rack, separate with waxed paper, and store in a sealed container or bag in the freezer. Reheat in the microwave for a fast breakfast—simple, reliable, and delicious.