Tres Carnes Pancakes Recipe
our buttermilks baked with ham, bacon, pork sausage & cheddar cheese
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Ingredients
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Buttermilk Pancake Batter
Three Meats & Cheese Mix-in
To Serve (optional)
Method
Buttermilk Pancake Batter
- 1
Prepare dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup, whisk the buttermilk, eggs, and melted butter until smooth and homogenous.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a spatula or wooden spoon until just combined — the batter should be slightly lumpy. Do not overmix; let the batter rest 5 minutes while you prepare the meats.
Three Meats & Cheese Mix-in
- 4
Cook and prepare meats
If not already cooked: fry the bacon in a skillet over medium heat until crisp, drain on paper towels and chop into small pieces. In the same skillet cook pork breakfast sausage, breaking it into crumbles, until fully browned and cooked through (no pink remains); drain excess fat. Dice or cube ham. Measure and shred cheddar cheese.
- 5
Fold meats and cheese into batter
Gently fold the chopped bacon, crumbled sausage, diced ham, shredded cheddar, black pepper, and optional chives into the pancake batter until evenly distributed. Do not overmix; fold just to incorporate so the batter stays aerated.
Cooking & Serving
- 6
Preheat skillet
Heat a 10–12-inch nonstick or cast-iron skillet or griddle over medium heat. Lightly coat the surface with the teaspoon of vegetable oil or a small knob of butter and wipe away excess with a paper towel so the surface is slick but not smoking. The pan is ready when a few drops of water sizzle and evaporate on contact.
- 7
Cook pancakes
Use a 1/3-cup measure (or desired scoop) to portion batter onto the hot skillet, leaving space between pancakes. Cook until bubbles form across the surface and edges begin to set, about 2–3 minutes. Carefully flip and cook the second side until golden brown and cooked through, about 1.5–2 minutes more. If pancakes brown too quickly, reduce heat to medium-low. Repeat, adding a small bit of oil or butter between batches if needed.
- 8
Keep warm and serve
Transfer cooked pancakes to a warm oven (200°F / 95°C) on a baking sheet to keep warm while finishing remaining batter. Serve stacked with extra butter and maple syrup if desired, or with hot sauce on the side for a savory-sweet contrast.