Buttermilk Pancakes with Scrambled Eggs and Bacon Recipe
Enjoy a classic American breakfast by following this recipe to prepare fluffy buttermilk pancakes served with soft scrambled eggs and crispy bacon.
Equipment
- 1 Non-stick skillet For cooking pancakes and bacon
- 1 Whisk For mixing pancake batter
- 1 Mixing bowl For preparing pancake batter
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 tbsp Sugar
- 2 cups Buttermilk
- 2 Eggs
- 1/4 cup Melted butter
- 8 Eggs
- 1/4 cup Milk Optional, for fluffiness
- to taste Salt and pepper
- 2 tbsp Butter For cooking
- 8 slices Bacon
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, beat the eggs with buttermilk and melted butter.
- Combine the wet and dry ingredients until just mixed.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Beat the eggs with milk, salt, and pepper.
- Melt butter in a skillet over low heat, add the egg mixture. Gently scramble until the eggs are softly set.
- In the same skillet, cook bacon over medium heat until crispy. Transfer to a paper towel to drain.
Notes
For lighter pancakes, you can replace buttermilk with a mixture of milk and vinegar. Also, for a healthier version, consider using whole wheat flour and turkey bacon.
Nutrition
Serving: 2gCalories: 650kcalCarbohydrates: 48gProtein: 28gFat: 38gSaturated Fat: 18gCholesterol: 470mgSodium: 1300mgPotassium: 500mgFiber: 1gSugar: 8gVitamin A: 55000IUCalcium: 3000mgIron: 0.7mg
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