Mother’s Day in the U.S.: History, Traditions, and Easy Recipes

Mother’s Day in the U.S. always falls on the second Sunday in May. It’s a day all about celebrating the moms in our lives with cards, flowers, and special family meals. For dads and kids who want to make Mom feel extra loved, nothing beats waking her up to a homemade breakfast or brunch in bed! In this post, we’ll share a little history and some fun facts about Mother’s Day, and then dive into three delicious, easy recipes that even kitchen newbies can handle. Think fluffy pancakes, cheesy omelettes, and sweet cupcakes – all perfect for pampering Mom on her day.

A Brief History of Mother’s Day in the U.S.

The modern Mother’s Day we know today was started in the early 1900s by Anna Jarvis of West Virginia. After her mother Ann Reeves Jarvis died in 1905, Anna Jarvis held a memorial church service to honor her sacrifice. She campaigned tirelessly to make Mother’s Day an official holiday that celebrated motherhood, and by 1914 President Woodrow Wilson proclaimed the second Sunday in May to be Mother’s Day. Within a few years almost every state observed the holiday. (Ironically, Jarvis later became unhappy with all the commercialism around Mother’s Day, but the tradition of celebrating moms continued.) Today, Mother’s Day is a national holiday marked by giving moms cards, flowers, family dinners and – of course – delicious homemade meals.

Fun Facts about Mother’s Day

• Phone calls galore. Did you know more phone calls are made on Mother’s Day than any other day of the year? In fact, phone traffic spikes about 37% that morning as children call to wish Mom a happy day.
• White carnations (originally). The first Mother’s Day official flower was the white carnation – Anna Jarvis’s favorite – so people would wear a white carnation badge on Mother’s Day. These days any flower is fair game (roses, tulips and lilies are all popular).
• Lots of cards and gifts: Mother’s Day is one of the biggest gifting holidays. Americans send around 113 million Mother’s Day cards each year (second only to Christmas and Valentine’s Day), and spend billions on flowers, gifts and going out. But homemade gifts and meals are often the most special!
• Millions of moms. Approximately 77 million moms live in the U.S. - that’s a lot of love to go around on Mother’s Day. Even a small homemade meal or craft can make a big difference to one of those millions of moms.

Celebrating Mom doesn’t require perfection – just a heartfelt effort. So let’s roll up our sleeves and get cooking!

Easy Mother’s Day Brunch Recipes for Mom

Nothing says “I love you” like breakfast in bed or a leisurely family brunch. Below are three popular, kid-friendly recipes perfect for Mother’s Day morning. Each one uses simple ingredients and basic steps, so even cooking newbies can handle them. Feel free to customize with Mom’s favorites (berries, herbs, or sprinkles!) and presentation (think heart-shaped pancakes or a dainty coffee cup). And if you want even more ideas, check out ScrummyChef’s Fluffy Hop Pancakes or Swedish Pancakes recipes for fun twists. Let’s get started!

Fluffy Blueberry Pancakes

Start Mom’s day sweet with a stack of classic fluffy pancakes loaded with juicy berries. These pancakes cook up thick and tender – just right for little hands to flip (with supervision!). You can use fresh or frozen blueberries (they turn melty and purple inside). Tip: warm the cooked pancakes in a low oven to keep them soft and pile on maple syrup and extra berries before serving.

Ingredients.

• 1 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk or milk (we like buttermilk for extra fluff!)
• 1 large egg
• 2 tablespoons melted butter or oil (plus more for the pan)
• 1/2 cup fresh or frozen blueberries

Instructions.

• In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, beat the egg with the buttermilk and melted butter until well combined.
• Pour the wet ingredients into the dry ingredients and stir gently until just mixed (a few lumps are okay). Do not overmix! Fold in the blueberries last.
• Heat a nonstick skillet or griddle over medium heat and brush with a bit of butter. Pour about 1/4 cup batter for each pancake. Cook until bubbles form on the surface (2–3 minutes), then carefully flip with a spatula and cook the other side until golden (about another 1–2 minutes).
• Stack the pancakes on a plate. Keep them warm in a low oven if needed. Serve with maple syrup, a sprinkling of powdered sugar, or fresh fruit on top. Enjoy breakfast in bed!

Cheesy Vegetable Omelette

For a savory twist, whip up a cheesy vegetable omelette. It’s a flexible recipe – you can add whatever Mom loves. Try chopped spinach, diced tomatoes, bell peppers, or mushrooms. The image above shows a golden omelette ready to be cut into wedges. Serve it with toast or breakfast potatoes. Even kids can help whisk the eggs and sprinkle on cheese, making Mom proud of their kitchen skills!

Ingredients.

• 4 large eggs
• 2 tablespoons milk or water (makes it fluffier)
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mom’s favorite)
• 1/2 cup chopped veggies (e.g., bell pepper, spinach, onions, or mushrooms)
• 1 tablespoon butter or oil for cooking

Instructions.

• Crack the eggs into a bowl. Add the milk, a pinch of salt and pepper, and beat them together with a fork or whisk until slightly frothy.
• In a skillet over medium heat, melt half the butter and sauté the veggies just until softened (2–3 minutes). Season lightly. Remove veggies and set aside.
• Lower the heat a bit, then add the remaining butter to the pan. Pour in the beaten eggs, tilting the pan so the eggs spread evenly. Let them cook undisturbed for about 30 seconds.
• Sprinkle the cheese over one side of the eggs. Return the cooked veggies on top of the cheese.
• When the eggs are mostly set but still a little runny on top, use a spatula to fold one half over the fillings, making a half-moon omelette. Let it cook another minute or two so the cheese melts.
• Slide the omelette onto a plate. Cut it in half or into bite-sized pieces if you like. Serve warm with toast, fresh fruit, or breakfast potatoes on the side.

Vanilla Cupcakes with Fresh Fruit

Finish the meal with a sweet treat! These simple vanilla cupcakes are baked ahead of time and then frosted and topped with fresh fruit or a colorful sprinkle mix. You can let the kids pipe or spread whipped cream or frosting and decorate with sliced strawberries, blueberries, or even a little gingerbread cookie (as shown above) to make them special. Because they’re small, cupcakes are easy to share – or mom can enjoy an extra one!

Ingredients.

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup (1 stick) butter, softened (or 1/2 cup oil)
• 2 eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• Whipped cream or vanilla frosting (store-bought or homemade)
• Fresh fruit (berries, banana slices, mandarins, etc.) for topping

Instructions.

• Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. (Kids can help stir or use a hand mixer on low.)
• Beat in the eggs, one at a time, then stir in the vanilla.
• In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, alternating with the milk, beginning and ending with flour. Stir until just combined (don’t overmix).
• Divide the batter evenly among the cupcake liners (about 2/3 full each). Bake 15–18 minutes, or until a toothpick comes out clean. Let cupcakes cool completely.
• When cool, frost each cupcake with whipped cream or vanilla frosting. Let kids decorate! Top with sliced strawberries, blueberries, kiwi, or any colorful fruit. You could even sprinkle on chopped nuts or shredded coconut for extra flair.
• Arrange the cupcakes on a nice plate or tiered stand. Serve them as a sweet ending to Mom’s special breakfast.

All three of these recipes are easy to customize (swap in chocolate chips, extra veggies, or different fruits) and can be scaled up or down depending on how many eaters you have. Most importantly, doing the cooking together (even if it’s just stirring and tasting) makes breakfast a fun memory for the family. 

Mother’s Day is about honoring Mom’s hard work every day of the year. A homemade meal prepared with love – complete with a funny handmade card or a big hug – is sure to make her feel appreciated. Whether you whip up pancakes, flip an omelette, bake cupcakes, or all three, Mom will love the effort you put in. Happy Mother’s Day, and happy cooking from all of us at ScrummyChef!