Buttermilk Pancakes with Scrambled Eggs and Bacon Recipe
Delight your morning with this perfect breakfast combo of fluffy buttermilk pancakes, creamy scrambled eggs, and crispy bacon.
Equipment
- 1 Non-stick skillet For pancakes and bacon
- 1 Non-stick pan For scrambled eggs
- 1 Mixing bowls For pancake batter and eggs
Ingredients
- 2 cups All-purpose flour
- 2 tbsp Sugar
- 1 tbsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 2 cups Buttermilk
- 2 Eggs
- 4 tbsp Butter, melted
- 8 Eggs
- 4 tbsp Milk Optional
- to taste Salt and pepper
- 2 tbsp Butter
- 8 slices Bacon
Instructions
- Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk together buttermilk, eggs, and melted butter.
- Combine the wet and dry ingredients until just mixed; do not overmix.
- 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.
- Whisk eggs, milk (if using), salt, and pepper together.
- Heat butter in a non-stick pan over medium-low heat; add the egg mixture.
- Gently stir with a spatula, letting the eggs slowly cook and scramble until they are softly set.
- Place bacon slices in a cold non-stick skillet.
- Turn heat to medium-high and cook bacon until crisp, turning occasionally.
- Drain bacon slices on paper towels to remove excess grease.
Notes
You can substitute the buttermilk with a mix of milk and vinegar or lemon juice to create a similar tanginess if buttermilk is not available.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 48gProtein: 25gFat: 35gSaturated Fat: 15gCholesterol: 370mgSodium: 1250mgPotassium: 400mgFiber: 1gSugar: 8gVitamin A: 47500IUCalcium: 2900mgIron: 0.7mg
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