Classic Pancakes, Scrambled Eggs & Sausage

Instructions

Step 1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
/n Step 2. In another bowl, mix milk, egg, melted butter, and vanilla extract until well combined.
/n Step 3. Pour the wet ingredients into the dry ingredients and gently mix until a smooth pancake batter forms.
/n Step 4. Heat a lightly buttered skillet or griddle over medium heat and pour about 1/4 cup batter for each pancake.
/n Step 5. Cook pancakes for 2–3 minutes until bubbles appear, then flip and cook another 1–2 minutes until golden.
/n Step 6. In a separate skillet, cook the sausage links over medium heat for 8–10 minutes, turning occasionally until browned and cooked through.
/n Step 7. In a bowl, whisk the eggs with 2 tablespoons milk.
/n Step 8. Melt butter in a nonstick pan over medium-low heat and pour in the eggs.
/n Step 9. Gently stir the eggs slowly as they cook until soft, fluffy curds form and the eggs are just set.
/n Step 10. Plate the pancakes, scrambled eggs, and sausages together and drizzle pancakes with maple syrup before serving.

Storage and Reheating Tips

Store leftover pancakes, eggs, and sausages separately in airtight containers in the refrigerator for up to 2 days. Reheat pancakes in a toaster or skillet until warm. Sausages can be reheated in a pan over medium heat for a few minutes. Scrambled eggs are best made fresh but can be gently reheated in a microwave for 20–30 seconds, stirring halfway through to prevent overcooking.