Colossal Kids Breakfast Recipe

Make batter

In a large bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1 tsp salt until uniform.

In a separate bowl whisk 1.5 cups whole milk, 2 large eggs, 4 tbsp melted unsalted butter and 1 tsp vanilla until combined.

Pour wet ingredients into dry ingredients and stir gently until just combined; small lumps are fine. Let batter rest 5 minutes while you preheat the griddle.

Cook pancakes

Heat a large nonstick skillet or griddle over medium heat and brush lightly with vegetable oil or melted butter. For each pancake, pour about 1/3 cup batter (adjust for desired size). Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until golden, 1–2 minutes more. Keep pancakes warm on a baking sheet in a 200°F (95°C) oven while finishing the batch.

Stack pancakes into a tall pile. Top with sliced bananas, halved strawberries, a pat of butter, and dust with powdered sugar if using. Serve with warm maple syrup.

Prep and whisk

Crack 8 large eggs into a large bowl. Add 1 cup milk or cream, 1 tsp salt, and 1/2 tsp black pepper. Whisk briskly until mixture is uniform and slightly frothy. Stir in chopped chives/green onions and shredded cheese if using.

Cook eggs

Heat a large nonstick skillet over medium-low heat and melt 2 tbsp unsalted butter, coating the pan. Pour egg mixture into the skillet. Let it sit undisturbed for about 20–30 seconds, then use a spatula to gently push eggs from the edges toward the center, forming large soft curds. Continue folding every 15–20 seconds until eggs are mostly set but still slightly creamy, ~3–5 minutes total. Remove from heat (eggs will finish cooking with residual heat) and keep warm.

Cook bacon

Preheat oven to 400°F (205°C) or use a skillet. For oven method: arrange 12 bacon strips on a rimmed baking sheet lined with foil in a single layer and bake 12–18 minutes until crisp to your liking. Drain on paper towels and keep warm.

Cook sausage

In a skillet over medium heat, cook 12 breakfast sausage links or patties, turning occasionally, until browned and cooked through (internal temperature 160°F/71°C for pork), about 10–12 minutes. Transfer to a plate and keep warm.

Make hash browns

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. Add 4 cups shredded frozen or grated potatoes in an even layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Press down with a spatula and cook without moving until the bottom is golden brown, ~5–7 minutes. Flip in sections (or finish under broiler) and cook the other side until golden, another 5–7 minutes. Transfer to a serving dish and keep warm.

Prepare fruit: wash and halve 2 cups strawberries and slice 3 bananas. Arrange fruit in bowls or on a platter for topping the pancake stack or serving on the side.

Warm 1 cup maple syrup gently in a small saucepan or microwave for 20–30 seconds so it pours easily.

Set out 4 tbsp butter and optional ketchup and cheese for guests to add to eggs or sides as desired.