Sunday Breakfast Recipe

Prepare dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Prepare wet ingredients

In a separate medium bowl, whisk together 1 1/2 cups buttermilk, 1/4 cup whole milk, 2 large eggs, 4 tablespoons melted unsalted butter (reserve 1 tablespoon for the griddle if you like), and 1 teaspoon vanilla extract until smooth.

Combine batter

Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined — a few small lumps are okay. Do not overmix; overworking will make pancakes tough. Let the batter rest 5–10 minutes to hydrate and help create the very fluffy, cake-like texture.

Heat griddle or skillet

Place a heavy-bottomed skillet or griddle over medium heat and heat until warm. Add a small knob (about 1 teaspoon) of butter or a light swipe of oil and spread it to coat. The surface should be hot but not smoking; a drop of batter should sizzle gently on contact.

Cook pancakes

For each pancake, pour about 1/3 cup batter onto the griddle. Cook until bubbles appear across the surface and edges look set, about 2–3 minutes. Flip gently and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Repeat, adding more butter to the griddle as needed.

Keep warm

If making multiple batches, place finished pancakes on a baking sheet in a single layer and keep in a 200°F (95°C) oven to stay warm while you finish cooking the rest.

When ready to serve, stack pancakes 2–3 high per plate. Top with 1–2 tablespoons unsalted butter, scatter fresh berries (about 1/4 cup per serving or to taste), dust with powdered sugar if desired, and drizzle with maple syrup to taste (about 2 tablespoons per serving).

Bacon

For crispy bacon, preheat oven to 400°F (200°C). Arrange 8 bacon strips on a rimmed baking sheet lined with foil and a rack if available. Bake 12–18 minutes until crisp to your liking. Drain on paper towels and serve hot.

Sausage links

Cook 8 breakfast sausage links in a skillet over medium heat with a splash of oil, turning occasionally, until browned and cooked through (internal temp 160°F / 71°C), about 10–12 minutes. Drain on paper towels.

Eggs any style

For eggs to order (scrambled, fried, over-easy, etc.), use 1–2 large eggs per serving. For scrambled, whisk eggs with a pinch of salt and cook over medium-low in a buttered nonstick skillet, stirring gently until soft-cooked. For fried, heat butter over medium, crack eggs in, and cook to desired doneness.

Toast

Toast whole wheat slices to desired darkness and serve with butter or jam.