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Fluffy, moist, and higher in protein than average pancakes, these tasty breakfast cakes are made with whole grain flours. The tapioca flour/starch in this recipe is key, ensuring that the pancakes remain light despite nutritional heft. These pancakes are perfect for assembling large batches of a make-ahead mix. With the mix on hand, on any given morning breakfast can be ready in just a few minutes. For the make-ahead mix, assemble a quadruple batch of the dry ingredients and store in an airtight jar at room temperature for up 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given.

Add a holiday twist to your traditional cinnamon rolls by making this spiced gingerbread version! Serve them straight from the cast iron skillet to keep the rolls warm for longer.

This breakfast casserole has it all: sausage, bacon, eggs, cheese, and most important of all, tater tots!

Ninth-generation Southerner Rebecca Lang lives in Athens, Georgia, and is a cooking instructor, cookbook author, and contributing editor to Southern Living. Her fancy version of bread pudding is as comforting and rich as it is beautiful. Right out of the oven, it’s puffed high above the skillet edge, calling for a memorable morning around the table.

Bread pudding is a classic dessert, but we’ve reinvented it for breakfast with fresh strawberries and maple syrup. Serve with dollop of Greek yogurt.

Soft homemade donut dough folded with apples and spices and fried in a cast iron skillet for a crispy exterior crust. This recipe comes to us from blogger Nick Evans. For more recipes like this one, head over to his website.

We love how the tops and bottoms of these biscuits are slightly crispy and the inside stays tender and flaky. We often receive photos on social media from Lodge users showing us what they’ve made in their cast iron cookware. When William Briggs posted a photo of buttermilk biscuits in his Lodge skillet to our Facebook page, we knew we wanted to try them. He generously sent us his recipe, and we baked it the same week. The Lodge staff agrees, William’s buttermilk biscuit recipe is definitely worth adding to your skillet baking repertoire.

This simple popover recipe came from Brother Anselm Clark, a monk with a baking background who lived at the Marion Mission near Lodge's hometown of South Pittsburg, Tennessee. Clark was trained at the Culinary Institute of America in New Haven, and his bread baking came to be greatly anticipated by all. Here's his popover recipe, which we included in the Lodge Cast Iron Cookbook.

This recipe comes to us from our friend Chef Meherwan Irani. His flavorful take on a traditional omelet will switch up your old morning routine. According to Chef Irani, omelets in India are cooked longer than the French style, with simple ingredients like chilies for a bright, fresh heat that will wake up your palate. Add tomato and cilantro for color as well as for acidity and a pinch of turmeric for a wonderful golden yellow color.

This skillet breakfast has got it all: tender golden potatoes, savory chunks of corned beef, runny yolk eggs and seriously sharp cheddar. What more could you want?

If you aren't from the southwest, you may not know that migas is the antidote to a big night on the town. It's guaranteed to make you feel better after a little too much cerveza. But did you know that migas is also the antidote to a rough day at work? This dish of bell pepper, chile, tomatoes, eggs, and corn tortillas has what it takes to make whatever ails you fade quietly into the distance.

Frittatas are economical, simple to make, and packed with nutrients. You can use virtually any hearty green in this dish, including kale, collard greens, mustard greens, or escarole.