Ultimate Breakfast Combo Recipe

Bring all ingredients to room temperature where practical (eggs, milk) and preheat oven to 200°F (95°C) to hold finished items warm. Preheat a large nonstick skillet or griddle over medium heat and a second skillet for bacon if needed.

Measure out pancake dry ingredients into a large mixing bowl and wet ingredients into a separate bowl to speed assembly when the griddle is hot.

Make batter

In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. In a separate bowl whisk 1 3/4 cups milk, 1 large egg, 3 tbsp melted butter and 1 tsp vanilla until combined. Pour wet into dry and stir just until combined — some small lumps are okay. Let rest 5 minutes.

Cook pancake

Lightly oil or butter a 10–12" skillet or griddle and heat to medium (about 350°F / 175°C). For an extra-large 14" pancake you may use a large crepe pan; add 1 tbsp oil/butter and spread. Pour the entire batter into the center and tilt pan to spread into a roughly 14" circle. Cook until bubbles form and edges set, about 3–4 minutes. Carefully flip with a large spatula and cook 2–3 minutes more until golden and cooked through. Transfer pancake to a warm oven while finishing other components.

Add 1 tbsp butter to pancake just before serving and keep syrup warm.

Heat a skillet over medium heat. If bacon is lean, add 1 tsp oil. Add 2 strips bacon in a single layer. Cook 3–5 minutes per side, turning occasionally, until crisped to your liking. Transfer to a paper-towel-lined plate and keep warm in the oven (200°F).

If using a precooked ham slice, heat 1 tsp oil or butter in a skillet over medium-high and cook ham 1–2 minutes per side just to warm and brown edges; transfer to oven to keep warm. If ham is raw or thick, cook longer until heated through.

For a raw sausage patty: heat 1 tsp oil in a skillet over medium and cook patty 4–6 minutes per side, or until internal temperature reaches 160°F (71°C). For precooked patty, cook 2–3 minutes per side to brown and heat through. Transfer to oven to keep warm.

Heat 1 tbsp butter or oil in a nonstick skillet over medium-high. Add 1 cup shredded hash browns, spreading into an even layer. Season with 1/2 tsp salt and 1/4 tsp pepper. Press lightly and cook undisturbed 4–6 minutes until bottom is golden and crisp. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to oven to keep warm.

Scrambled (or specify style)

For scrambled: heat 1 tbsp butter in a skillet over medium-low. Crack 2 eggs into a bowl and whisk with 1 tsp salt and 1/4 tsp pepper until blended. Pour into skillet and let sit 10–15 seconds, then gently stir with a spatula, folding until soft curds form and eggs are just set, about 1–2 minutes. Remove from heat and keep warm. (If you prefer fried, cook to desired doneness in 1 tbsp butter for 2–4 minutes.)

On a large plate place the 14" pancake folded or whole, add the 2 eggs to one side, position 2 bacon strips, ham slice and sausage patty nearby, and place the hash browns beside them.

Top the pancake with 1 tbsp butter and serve with 1/4 cup maple syrup on the side. Serve immediately.