Pancakes, Scrambled Eggs & Sausage Breakfast

Instructions

Step 1: Start by cooking the sausage links in a skillet over medium heat until browned on all sides and cooked through, about 10 minutes. Set aside on a paper towel.

Step 2: In a mixing bowl, whisk together flour, sugar, and baking powder. In another bowl, beat the egg and mix with milk, melted butter, and vanilla extract.

Step 3: Combine the wet and dry ingredients until just blended. Do not overmix, lumps are okay.

Step 4: Heat a griddle or non-stick skillet over medium heat. Pour batter into circles and cook until bubbles form on top, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.

Step 5: For the scrambled eggs, melt butter in a clean skillet over medium-low heat. Crack the 4 eggs into a bowl and whisk together with a splash of milk if desired.

Step 6: Pour eggs into the skillet and stir gently until soft curds form, about 3-4 minutes. Season with salt and pepper to taste.

Step 7: Plate the pancakes, eggs, and sausage. Drizzle pancakes with warm maple syrup and serve immediately.

Storage and Reheating Tips

Leftover pancakes keep well in an airtight container in the refrigerator for up to 3 days. Reheat them in the toaster or on a griddle until warm and crispy again.

Cooked sausage links can be stored separately in the fridge and reheated gently in a skillet or microwave before serving.

Scrambled eggs are best enjoyed fresh, but you can prepare them the night before and store in a container. Reheat gently with a touch of butter to restore creaminess.

For make-ahead convenience, mix your dry pancake ingredients in a jar the night before, then combine with wet ingredients in the morning for quick cooking.