Buttermilk Pancakes (2) & Eggs Recipe

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk 1 cup buttermilk, 1 large egg, and 1 tablespoon melted unsalted butter until smooth and homogeneous.

Make the batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined — small lumps are fine. Do not overmix. If batter seems very thick, add up to 1–2 tablespoons buttermilk to loosen; it should be pourable but slightly thick.

Rest batter

Let the batter rest 5 minutes at room temperature while you preheat the pan. Resting hydrates the flour and yields fluffier pancakes.

Preheat and oil pan

Heat a nonstick skillet or griddle over medium heat for 3–4 minutes until hot but not smoking. Lightly brush or wipe the cooking surface with 1 teaspoon vegetable oil or a little additional melted butter.

Cook pancakes

For each pancake, pour about 1/3 cup batter onto the hot surface, leaving space between. Cook until small bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Repeat with remaining batter, adding a little butter or oil between batches as needed. Keep finished pancakes warm on a low oven tray (100–120°C / 210–250°F) or cover loosely with foil.

Preheat pan for eggs

When you have about 2–3 minutes of pancake cooking left (or when you begin the last pancake batch), heat a small nonstick skillet over medium-low heat.

Melt butter

Add 1 tablespoon unsalted butter to the skillet and let it melt, swirling to coat the pan. Reduce heat to low–medium to avoid browning the butter; you want a gentle sizzle for even cooking.

Cook eggs (sunny-side or over-easy)

Crack 2 large eggs into the skillet (or crack into a small bowl first and slide in). Season with 1/8 teaspoon salt and a pinch (about 1/16 teaspoon) freshly ground black pepper. For sunny-side up: cover skillet with a lid and cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook uncovered 1–2 minutes until whites mostly set, gently flip with a spatula and cook 15–30 seconds more for a runny yolk or 1 minute for slightly firmer yolk.

Finish and garnish

Remove eggs from the pan and transfer to a plate. Sprinkle with chopped chives or parsley if using. Serve immediately alongside warm pancakes.

Stack pancakes (2 medium pancakes per serving) and top with 2 tablespoons maple syrup and 1/4 cup fresh berries if desired. Place the cooked eggs on the side. Serve hot.