Hitting the snooze button never tasted so good.

What better way to rise and shine than by waking to the sweet, wafting aroma of breakfast delivered on a tray? This Mother’s Day, spoil Mom with a morning room-service-worthy menu complete with sumptuous pancakes, Southern-style waffles and French toast with a twist from a trio of Austin’s best brunch destinations.


2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
Zest of 1 lemon
2 eggs
1/4 cup butter, melted
1/3 cup ricotta

1. Add all the dry ingredients in a medium bowl and whisk to combine.
2. In a separate bowl, whisk to combine the buttermilk, lemon zest, eggs and butter.
3. Pour the wet ingredients into the dry ingredients and mix just until combined. Lumps are OK. Fold in the ricotta.
4. Use a 1/3 cup measuring scoop to portion and pour the batter onto an oiled cast-iron skillet, nonstick pan or griddle on medium heat. Cook for two and a half to three minutes per side.

Josephine House
1601 Waterston Ave.


Brunch is served Saturday and Sunday from 10 a.m. to 3 p.m., and breakfast is served Monday through Friday from 8 to 10:30 a.m.


3/4 cup butter, melted
1 3/4 cups milk
1 cup sour starter
1 tablespoon brown sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs

Strawberry Preserves
15 ounces strawberries
1 1/2 cups sugar
2 1/4 teaspoons freshly squeezed lemon juice
1/2 teaspoon pectin

Directions for Strawberry Preserves
1. Combine all ingredients in a saucepan and boil until the mixture reaches 221 degrees (measure using a candy thermometer) or is reduced by half. Let preserves cool before serving.

1. Combine butter, milk, sour starter and brown sugar.
2. Sift together the remaining dry ingredients and fold in the eggs.
3. Stir to combine the milk and egg mixtures and pour it into a waffle iron to toast until golden brown.
4. Serve with strawberry preserves.

Geraldine’s Hotel Van Zandt
605 Davis St.

Brunch is served every Sunday from 9 a.m. to 2 p.m., and breakfast is served Monday through Saturday from 7 to 10 a.m.


1 loaf challah bread, sliced 1-inch thick
6 eggs
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon five spice
1/4 teaspoon salt
2 cups whole milk
1 tablespoon butter
Strawberries, blueberries, Asian pear and mint for optional toppings

Miso Caramel
1/4 cup sugar
1/4 cup water
3/4 teaspoon freshly squeezed lemon juice
1/2 cup heavy cream
3/4 tablespoon white shiro miso

Coconut Whipped Cream
1/2 a 13.5-ounce can full-fat coconut milk
1/2 cup whipping cream
1 tablespoon sugar

Directions For the Miso Caramel
1. Combine the sugar and water in a small saucepan over medium-high heat and stir. Add the lemon juice.
2. Without additional stirring, bring the mixture to a simmer. Wipe down any sugar crystals on the sides with a wet pastry brush.
3. Once the sugar becomes deep golden brown, remove the pan from the heat.
4. Carefully pour in the heavy cream and slowly whisk in the miso. Let cool before serving.

For the Coconut Whipped Cream
1. Scoop out the solid cream from half the can of coconut milk and place it in the bowl of a stand mixer. Add the whipping cream.
2. Whip the cream mixture for three to five minutes, until soft peaks form. Mix in the sugar.

For Assembly
1. Let the challah bread sit out overnight.
2. In a large mixing bowl, whisk together the eggs, powdered sugar, vanilla extract, five spice and salt. Add the milk and whisk to blend.
3. Heat a skillet with butter on medium-high heat. Wait for the butter to melt.
4. Submerge the challah bread slices in the egg mixture, then place the bread onto the skillet. 5. Brown on one side for three to four minutes, then flip.

The Peached Tortilla
5520 Burnet Road

Brunch is served every Sunday from 10:30 a.m. to 2:30 p.m.


Josephine House photo by Molly Winters.  Geraldine’s photos by Aubrie Pick.  Peached Tortilla photo by Inked Fingers.


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