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Recipes - Sweet Mornings
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Michigan bed and breakfast innkeepers typically have a breakfast repertoire that includes a variety of sweet entrees. What are your favorites? Pancakes, waffles, French toast, stuffed French toast, maybe a bread pudding or some delightfully close cousin to pie? Some dishes served at Michigan B&Bs are griddle favorites, others are from the oven. Some use the Michigan maple syrup, for which our state is famous. Others incorporate locally produced honey or preserves. Next time a decadent breakfast comes to mind, check out these favorite sweet entrees from Michigan bed and breakfast innkeepers.

  • Caramel Apple StrataServed at Glen Arbor Bed and Breakfast

    Cook Time: 50 to 55 minutes


  • Peaches & Cream French Toast

    Prep Time: 20 minutes + chilling - Cook Time: 50 minutes


  • Cherry Almond SconesIf there are any of these delicious scones left over, we put them out in the afternoon and within minutes they are gone!! -- Sand Castle Inn

    Prep Time: 20 minutes - Cook Time: 15-18 minutes


  • Hawaiian French Toast with Coconut MilkThis a treat we serve in the winter. I use Hawaiian sweet bread. One of our guests told me she used banana bread and her family loved it. So, experiment a little and you might create your own family favorite. -- Linda Gamble, Big Bay Lighthouse B&B
  • Honey-Vanilla Roasted Peaches with BerriesI found this recipe online a couple of years ago (can't remember where) and have adapted it for my own use, trying it with different fruits and pulling honey (from our bees) into the recipe.

    Prep Time: 10-15 - Cook Time: 15-25 minutes


  • Waffles with Hot Raspberry SauceWaffles are always welcome at the breakfast table. At Dove Nest Bed and Breakfast in St. Joseph, we serve these with any hot fruit sauce or Michigan maple syrup plus fresh fruit.

    Prep Time: 10-15 minutes - Cook Time: For waffles, about 3 minutes. For sauce, about 10 minutes


  • White Swan Inn Multi-Grain WafflesA waffle for breakfast is nice; a multi-grain waffle is even better. With this recipe, adding more fiber to your morning meal is easy, tasty and healthy. Enjoy with pure Michigan maple syrup for a delicious start to your morning.
  • Pat Fliestra's Oven French ToastThis is a favorite at Gingko Tree Inn in Mt. Pleasant.

    Cook Time: About one hour


  • Sara Russ' Blueberry-Buttermilk PancakesWe prepare these pancakes at Gingko Tree Inn when fresh blueberries are in season, from late spring through late summer.
  • Apple-Cinnamon French ToastA guest sent me this recipe. I like making this the day before and having it ready to stick in the oven in the morning. The aroma from the baking apples is heavenly! -- Karen Way, Pentwater Abbey

    Prep Time: 30 minutes - Cook Time: 30 to 35 minutes


  • Blueberry German PancakesThis recipe tastes wonderful and is a snap to make. We created it when we had a large crowd to feed. We had the idea to bake our pancakes in the oven. The result has been a favorite ever since. We serve this pancake with Cheesy Scrambled Eggs (find recipe under "Savory Entrees") and fresh fruit.

    Cook Time: 35 Mins


  • Fruited Buttermilk Oven PancakesThis is one of Pentwater Abbey's favorite recipes. I found this recipe in a Better Homes and Gardens Cookbook. This is requested time after time when guests return. I have made a few changes to the recipe. I make these often when blueberries are in season.

    Prep Time: 30 minutes - Cook Time: 10 to 15 minutes


  • Puffed Apple PancakesJust add a side of sausage to this dish for a perfect Sunday brunch. -- Debra Cannon, Torch Lake Bed and Breakfast

    Cook Time: 15 to 20 minutes


  • Very Berry Puffy PancakeThis dish is a different variation of pancake that puffs up and then falls so you can fill it full of fruit.

    Prep Time: 10 minutes - Cook Time: 14-17 minutes


  • Baked Cinnamon French ToastServed at the Inn at Orchard Road
  • Orange Pecan Baked French Toast wth Peach-Orange SauceThis is a great recipe for a crowd or for a morning when there are different breakfast times. Also, leftovers freeze well. I originally got this recipe from the Victorian Guest House in Nappannee, Indiana. At The Adrounie House, we added a Peach-Orange Sauce to serve over the toast, which gives it an extra punch.

    Prep Time: 15-20 minutes - Cook Time: 20-25 minutes


  • Peachy Blueberry Stuffed French Toast with Blueberry SauceThe Adrounie House serves this great French toast that can be prepared the night before. Even the sauce can be made ahead of time and reheated. The blueberry sauce can be made with local berries, fresh or frozen. The Peach-Orange sauce goes well with this also. (Refer to the recipe for Orange Pecan Baked French Toast.)

    Prep Time: 20-30 minutes - Cook Time: 60 minutes


  • Cherry Cheese StrataThis dish by Chef Christine Campbell incorporates the inn's own Chateau Chantal Cherry Merlot Jam.
  • Fluffy Pumpkin PancakesGuests of Gingko Tree Inn love these. Whipped egg whites guarantee the fluffiness.
  • Rose & Lydia's Georgia Peach French ToastEnjoy this Bay View Bed and Breakfast favorite.

    Cook Time: About 40 minutes


  • Blueberry Buckle or MuffinsI got this recipe from my sister-in-law Doris. She had gotten it from her mother. I make these a lot when blueberries are in season. -- Karen Way, Pentwater Abbey

    Prep Time: 30 minutes - Cook Time: 25 to 55 minutes


  • Hungarian Crepes Suzette (Palacsinta)We always came running when we knew Grandma was making crepes. They were just perfect and so delicious. We always ate them warm and filled with fruit. -- Debra Cannon, Torch Lake Bed and Breakfast
  • Pumpkin Pancakes with Apple Cider SyrupServed at Antiquities' Wellington Inn.
  • Lemon Ricotta PancakesPancakes are another favorite at the breakfast table at Dove Nest Bed and Breakfast in St. Joseph, Michigan. Top them with hot maple syrup,fresh fruit of your choice or pear compote. For decoration, use swirls of lemon zest and/or mint leaf. Bon Appetite! Jitka Nelson

    Prep Time: 5-10 minutes - Cook Time: About 2 minutes each side


  • Apple Filling for Hungarian Crepes SuzetteThis recipe came from a book my grandmother gave me called "An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites." This filling is wonderful with Hungarian Crepes Suzette, the recipe for which you'll find elsewhere in this section. -- Debra Cannon, Torch Lake Bed and Breakfast.
  • Honey Puff Pancake with Triple Berry SauceThis often-requested favorite from return guests of Hexagon House is like nothing you've ever tasted.

    Prep Time: 20 minutes - Cook Time: 20-25 minutes


  • Easy French Toast CasseroleDove Nest B&B, St. Joseph, finds this recipe a real time saver -- no need to get up early. Prepare in the evening and bake in the morning.

    Cook Time: 50 minutes


  • Candlelite Inn's Upside-Down Blueberry French ToastAnother great way to use blueberries, especially when they are local and in season.
  • Grapes in Grappa When in season we use grapes straight off the vine at the Grey Hare Inn Vineyard B & B for this dish, which adds a tremendous depth of flavor; however, store bought grapes are a tolerable substitute but then I would use wine versus grappa to bring out more grape flavor. As part of an Italian themed breakfast we serve this first course with homemade foccacia bread that is topped with fig jam, carmelized onions, bacon and blue cheese.

    Prep Time: 30 minutes - Cook Time: none


  • Panettone French Toast, Merlot Poached Pears and Lemon CurdPanettone is a type of sweet bread loaf originally from Milan Italy, usually prepared and enjoyed for Christmas and New Years. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. The light bread texture in contract to the sweet dried fruit bits, is intoxicating soaked in our custard and grilled to golden perfection. Our Christmas tradition can now be yours. Buon Natale, Enjoy!

    Prep Time: 15 Minutes - Cook Time: 50-60 Minutes


  • Buttermilk Belgian WafflesAnother Gingko Tree Inn favorite.
  • Claire's Light Multi-grain Pancake MixIn keeping with our philosophy of healthy indulgence, I wanted a pancake recipe that both tasted good, was good for you--and a snap to mix up. So often multi-grain pancakes are heavy, dense and bland, so I played around with several different recipes until I created a blend I liked. Our guests tell us these pancakes "taste too good to be good for you"! I make the mix up ahead of time and always have it ready to go.

    Prep Time: 15-20 minutes


  • Kalamazoo House Banana Nut Crunch French ToastWe "inherited" this dish from the previous owners of the Kalamazoo House, and over the years we've made a few alterations that we think make it better than ever. Our measurements are approximations because we don't use measuring spoons or cups when making this French toast. This is not a recipe that requires careful measures, so don't sweat it---if you dump these things together in approximately the amounts we give you here, it will work. And feel free to embellish!
  • Apple DumplingsFrom the Inn at Orchard Road
  • Cottage Cheese Filling for Hungarian Crepes SuzetteAt Torch Lake Bed and Breakfast, this is one of the fillings we often use with the Hungarian Crepes Suzette recipe that Grandma used to make. Find that recipe elsewhere in this section.
  • Albion Heritage Apple Puff PancakeThis is one of the favorite breakfasts at Albion Heritage Bed and Breakfast. It can be modified to accommodate gluten-free diets by substituting rice flour for all-purpose wheat flour and reducing cooking time by three minutes.
  • John's Famous "Dust Bunnies"I'm always looking for new and unique breakfast ideas and our regular guests look forward to each new treat. One aternoon a guest asked my hearing-impaired husband what new treat was in store in the morning. He replied. "Dust Bunnies." He had overheard me tell someone I was making "Dutch Bunnies," and of course he misheard. So here is the recipe for John's now-famous "Dust Bunnies." -- Mary Jo Neidow

    Cook Time: 20 minutes


  • French Toast CasseroleThe elegantly spiraled croissants combined with maple cream make this a sinfully rich casserole served at the Historic Webster House.

    Prep Time: 15 minutes - Cook Time: 45 to 50 minutes


  • Zen Jen's Peach SmoothieZen Jen, an original Siren of Sherwood Forest Bed and Breakfast, recently bestowed upon us a delightful yummy healthy smoothie, and it's changeable, you can substitute different fruits according to the season. Zen Jen has serenaded us with for some time and has many other talents one of which is she creates some masterpieces of tie-dye.
  • Lemon CurdLemon curd is so delicious, so luscious, and so versatile that I'm sure it's what all good lemons aspire to be when they mature. Lemon curd is a British teatime favorite. We can thank the English for this bright yellow curd with its sweet, yet tart, vibrant flavor. This velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and elegant cakes. Paired with a piece of thick Scottish shortbread and you'll appreciate how lemon curd can transform a simple, somewhat homely cookie into something wonderful. We have paired it with our Merlot-poached pears. Like the shortbread, it renovates a simple pear to a decadent treat. Enjoy!

    Prep Time: 20 Minutes - Cook Time: 30 Minutes




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