Classic Pancakes & Eggs Recipe

Mix dry ingredients

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

Mix wet ingredients

In a separate bowl whisk 1 large egg with 3 tablespoons milk, 1/2 cup buttermilk (or additional milk), 1 tablespoon melted unsalted butter and 1/2 teaspoon vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Gently fold until just combined; small lumps are fine. Do not overmix to keep pancakes extra light. Let batter rest for 5 minutes to allow baking powder to activate and gluten to relax.

Preheat and oil griddle

Heat a nonstick skillet or griddle over medium (about 350°F/175°C) for 3–4 minutes. Lightly brush or rub with 1 teaspoon butter or oil so surface is evenly coated.

Cook pancakes

For 2 extra-light pancakes, pour about 1/3 cup batter per pancake onto the hot griddle, leaving space between them. Cook until bubbles appear on the surface and edges look set, 1.5–2 minutes. Flip and cook the second side until golden and cooked through, about 1 minute more. Transfer to a warm plate and tent loosely with foil to keep warm while you cook the eggs.

Warm syrup

If desired, warm 1/4 cup maple syrup in a small saucepan over low heat or microwave briefly for 10–15 seconds. Keep warm for serving.

Choose style

Prepare the three eggs any style (scrambled, fried/sunny-side, over-easy, or poached). Follow the corresponding brief method below.

Scrambled (if chosen)

Crack 3 large eggs into a bowl, add a pinch of salt and pepper, and whisk until homogenous. Heat 1 tablespoon butter in a nonstick skillet over medium-low. Pour in eggs and let sit undisturbed 10–15 seconds, then gently stir with a spatula, folding curds until soft and just set, 45–90 seconds total. Remove from heat slightly before fully set to keep eggs tender.

Fried / Sunny-side or Over-easy (if chosen)

Heat 1 tablespoon butter or oil in a nonstick skillet over medium. Crack eggs into the pan spaced apart. For sunny-side, cook until whites are set and yolks still runny, 2–3 minutes; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. For over-easy, cook until whites set, then gently flip and cook 15–30 seconds for runny yolks or longer to desired doneness.

Poached (if chosen)

Bring a wide shallow pan of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup and slip into the water one at a time. Poach 3–4 minutes for runny yolks or 5 minutes for firmer. Remove with a slotted spoon and drain on paper towel; season with salt and pepper.

Plate and serve

Arrange 2 pancakes on the plate, place the 3 eggs beside or on top as preferred. Serve with warmed maple syrup on the side. Offer extra butter, salt and pepper to taste.