Classic American Breakfast Platter with Pancakes, Bacon, and Scrambled Eggs
Start your day with a hearty and traditional American breakfast featuring fluffy buttermilk pancakes, crispy bacon, and creamy scrambled eggs. This recipe combines iconic American breakfast foods with detailed preparation steps, nutritional insights, serving suggestions, and important allergen and food safety information to bring a classic diner experience to your home kitchen.
Ingredients
240 grams all-purpose flour (sifted)
15 grams baking powder (fresh)
25 grams granulated sugar
3 grams salt (2 g for pancake batter, 1 g for scrambled eggs)
360 milliliters buttermilk (cold)
10 pieces large eggs (2 beaten for pancakes, 8 for scrambling)
60 grams unsalted butter (melted plus extra for cooking)
12 pieces bacon strips (streaky or smoked)
60 milliliters whole milk
1 gram black pepper (freshly ground for eggs)
Instructions
Wash your hands thoroughly before handling ingredients. Prepare the pancake batter by combining sifted all-purpose flour, baking powder, sugar, and 2 grams of salt in a large mixing bowl. In a separate bowl, whisk together cold buttermilk, 2 beaten eggs, and melted unsalted butter. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep pancakes fluffy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about 60 ml (1/4 cup) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, about 1-2 minutes. Keep cooked pancakes warm in a low oven at 90°C (200°F) while cooking remaining batter. Total cooking time for pancakes is approximately 10-15 minutes depending on batch size.
Wash your hands thoroughly after handling raw bacon. In a separate large skillet, cook the bacon strips over medium heat until crispy, about 6-8 minutes, turning occasionally. Use a food thermometer to ensure bacon reaches a safe internal temperature of 63°C (145°F). Transfer cooked bacon to a paper towel-lined plate to drain excess fat.
Whisk together 8 eggs, whole milk, 1 gram salt, and freshly ground black pepper in a bowl. Heat a non-stick skillet over low-medium heat and add a small knob of butter. Pour in the egg mixture and cook gently, stirring continuously with a spatula, scraping the bottom of the pan to form soft curds. Remove from heat when eggs are softly set but still moist, about 5-7 minutes. Avoid high heat to prevent drying out.
Plate the pancakes stacked with a pat of butter on top. Arrange crispy bacon strips and scrambled eggs alongside. Serve with maple syrup, fresh fruit, and coffee or orange juice for a complete classic American breakfast experience.
Equipment
large mixing bowls
whisk
non-stick skillet
spatula
measuring cups and spoons
oven (for warming)
paper towels
food thermometer
Tips
For extra fluffy pancakes, do not overmix the batter; lumps are okay.
Use a low heat for scrambling eggs to achieve creamy texture without drying out.
Check bacon doneness visually and confirm with a food thermometer to ensure it reaches 63°C (145°F) for safety.
Keep cooked pancakes warm in a low oven to serve all at once.
Always wash hands and clean surfaces thoroughly after handling raw bacon and eggs to prevent cross-contamination.
Substitutions
Use almond milk or oat milk instead of whole milk for dairy-free scrambled eggs.
Swap bacon with turkey bacon or plant-based bacon for lower fat or vegetarian options.
Replace buttermilk with milk plus 1 tablespoon lemon juice or vinegar if buttermilk is unavailable.
Use gluten-free flour blend to make pancakes gluten-free.
Storage Instructions
Store leftover pancakes, bacon, and scrambled eggs separately in airtight containers in the refrigerator for up to 3 days. Reheat pancakes in a toaster or oven at 160°C (320°F) for 5 minutes. Reheat bacon and eggs gently in a skillet over low heat or microwave in short bursts to avoid drying out.
How to Tell It's Ready
Make-Ahead and Storage
About the Buttermilk
How this compares, and what to cook next
Cooking pancakes on a stovetop skillet allows control over heat and timing, which is important for bubbles to form and edges to set properly before flipping. This approach supports a tender texture. The scrambled eggs are cooked slowly with frequent stirring to create soft curds and prevent drying, which can happen with faster or microwave methods.
- High-Protein Spinach and Feta Breakfast Burritos — a protein-rich egg dish for breakfast.
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Because this recipe includes raw animal proteins, rely on a food thermometer rather than time alone. Remove bacon from heat when it reaches 63°C (145°F) internally. The USDA safe minimum internal temperature chart offers guidance for cooking meat, poultry, and seafood safely.
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