Buttermilk Pancakes with Scrambled Eggs and Bacon
This delightful breakfast combines fluffy buttermilk pancakes with creamy scrambled eggs and crispy bacon, ensuring a perfect start to your day.
Equipment
- 1 Non-stick skillet or griddle For pancakes
- 1 Non-stick frying pan For eggs and bacon
- 1 Mixing bowls For pancake batter and eggs
Ingredients
- 2 cups All-purpose flour
- 2 tbsp Granulated sugar
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 cups Buttermilk
- 2 Eggs Lightly beaten
- 1/4 cup Butter Melted
- 8 Eggs
- 1/4 cup Milk
- to taste Salt and pepper
- 8 slices Bacon
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined; some lumps are okay.
- Heat a non-stick skillet over medium heat and spoon 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Heat a non-stick pan over medium heat, pour in the egg mixture, and gently stir until the eggs are softly scrambled.
- In another pan, cook the bacon slices over medium heat until crisp. Drain on paper towels.
Notes
For fluffier pancakes, let the batter rest for 5-10 minutes before cooking. Adjust the consistency of the batter with more buttermilk if needed.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 58gProtein: 35gFat: 32gSaturated Fat: 15gCholesterol: 490mgSodium: 1780mgPotassium: 700mgFiber: 2gSugar: 12gVitamin A: 49750IUCalcium: 3500mgIron: 0.7mg
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