Classic Breakfast Plate

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, sugar, and salt for the pancakes.

Step 2: In another bowl, mix the milk, egg, melted butter, and vanilla extract until combined.

Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Step 4: Heat a lightly greased skillet or griddle over medium heat. Pour small amounts of batter onto the skillet and cook until bubbles form on the surface.

Step 5: Flip the pancakes and cook the other side until golden brown. Repeat with the remaining batter.

Step 6: Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate.

Step 7: In a bowl, whisk together the eggs, milk or cream, salt, and pepper.

Step 8: Melt butter in a nonstick pan over low heat. Pour in the egg mixture and gently stir until soft and creamy curds form.

Step 9: Remove the eggs from the heat while they are still slightly soft.

Step 10: Serve the pancakes warm with maple syrup alongside the scrambled eggs and crispy bacon.

Storage and Reheating Tips

Store leftover pancakes, eggs, and bacon separately in airtight containers in the refrigerator for up to 3 days.

Reheat pancakes in a toaster, skillet, or microwave until warm.

Warm bacon in a skillet or air fryer for a crisp texture.

Reheat scrambled eggs gently in a microwave or skillet over low heat to prevent them from drying out.

You can also freeze pancakes for up to 2 months in a freezer-safe bag with parchment paper between each pancake.