Pancakes and Sausage Breakfast Plate with Fried Potatoes and Scrambled Eggs

Instructions

Step 1 In a bowl whisk together flour, sugar, baking powder, and salt.
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Step 2 Add milk, egg, melted butter, and vanilla extract, then mix until a smooth pancake batter forms.
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Step 3 Heat a skillet or griddle over medium heat and lightly butter the surface.
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Step 4 Pour small portions of batter onto the skillet and cook pancakes for about 2 minutes per side until golden brown.
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Step 5 In another skillet cook the sausage patties over medium heat for 4–5 minutes per side until fully cooked.
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Step 6 Heat olive oil in a pan and add the diced potatoes, cooking for about 8 minutes while stirring occasionally.
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Step 7 Add diced onion, bell pepper, salt, and black pepper to the potatoes and continue cooking until the potatoes are golden and tender.
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Step 8 In a bowl whisk eggs with milk until combined.
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Step 9 Melt butter in a nonstick pan over medium‑low heat and cook the eggs slowly, stirring gently until soft and fluffy.
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Step 10 Plate the pancakes with sausage patties, fried potatoes, and scrambled eggs, then serve with maple syrup and ketchup on the side.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Pancakes and sausage can be reheated in a skillet or microwave until warmed through. Fried potatoes reheat best in a skillet or air fryer to bring back their crispiness, and scrambled eggs should be reheated gently on low heat to avoid overcooking.