Big Breakfast Plate Pancakes Eggs
A hearty diner-style breakfast featuring fluffy pancakes, creamy scrambled eggs, savory sausage, and crispy home fries, perfect for a comforting weekend or family brunch.
Equipment
- 1 skillet for cooking pancakes, sausage, eggs, and home fries
- 1 whisk for mixing pancake batter
- 1 bowl for mixing ingredients
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1 cup milk
- 1 egg
- 1 tbsp melted butter
- 3 breakfast sausage links
- 2 large eggs
- 1 cup diced potatoes
- 1/4 cup diced red bell peppers
- 1 tbsp olive oil or butter
- Maple syrup for serving
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Whisk flour, sugar, baking powder, milk, egg, and melted butter until smooth to create the pancake batter.
- Heat a buttered skillet over medium heat and pour batter into rounds. Cook pancakes 2–3 minutes per side until golden brown.
- Sauté diced potatoes with olive oil, salt, pepper, and diced red bell peppers in a skillet until crispy and golden.
- Cook sausage links in a skillet until browned and cooked through.
- Scramble eggs slowly in butter over medium-low heat until soft and creamy.
- Serve pancakes drizzled with maple syrup alongside scrambled eggs, sausage, and home fries. Garnish with chopped fresh parsley.
Notes
- Use butter or oil in the skillet to prevent sticking.
- For extra flavor, add herbs to scrambled eggs.
- Store leftovers in an airtight container for up to 2 days.
- Reheat pancakes gently to maintain fluffiness.