Breakfast Family Feast With Pancakes Recipe

Oven-bake method (recommended for even cooking)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 8 bacon strips in a single layer on the rack. On a second baking sheet (or the same if space allows), arrange 8 sausage links spaced slightly apart.

Bake sausages and bacon in the preheated oven for 15–20 minutes, turning sausages halfway through. Bacon should be golden and crisp at the edges; sausages should reach an internal temperature of 160°F (71°C). If cooking both on one rack, check after 12 minutes and rotate pans as needed so both finish evenly.

Remove bacon and sausages from oven and transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing other components.

In a large bowl, whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tbs sugar until evenly combined.

In a separate bowl, whisk 2 cups buttermilk, 2 large eggs, 3 tbs melted butter, and 1 tsp vanilla until smooth.

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; small lumps are fine. Do not overmix. Let the batter rest 5 minutes while you preheat the griddle.

Heat a griddle or large nonstick skillet over medium heat (about 375°F / 190°C). Lightly brush or melt a little butter on the surface. For each pancake, pour 1/4 cup batter onto the hot griddle. Cook until bubbles form and edges look set, about 2–3 minutes.

Flip and cook until the second side is golden, about 1–2 minutes. Transfer finished pancakes to a warm oven (200°F / 95°C) or a plate covered loosely with foil to keep warm. Repeat with remaining batter, adding a little more butter to the griddle as needed. Makes 8 medium pancakes.

Grate peeled russet potatoes on the large holes of a box grater into a bowl. Immediately place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible (this helps achieve crispiness).

If using grated onion, stir 2 tbs finely grated onion into the dried potatoes. Transfer potatoes to a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper; toss to combine.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbs vegetable oil and 1 tbs butter. When butter is melted and foaming, add the grated potatoes, pressing them into an even layer about 1/2-inch thick.

Cook undisturbed until the bottom is deeply golden and crisp, about 6–8 minutes. Use a large spatula to flip sections (or invert onto a plate and slide back into the pan) and cook the other side until golden, 5–7 more minutes. Adjust heat as needed to avoid burning while ensuring internal cooking. Break into four portions and keep warm until serving.

Crack 8 eggs into a medium bowl. Add 1/2 cup whole milk, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously until mixture is uniform and slightly frothy—this adds lightness.

Heat a large nonstick skillet over medium-low heat. Add 2 tbs unsalted butter and let it melt, coating the pan. Pour the egg mixture into the skillet.

Let the eggs sit undisturbed for 10–15 seconds, then using a heatproof spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue slowly pushing and folding the eggs every 10–15 seconds. Remove from heat while they’re still slightly wet; residual heat will finish cooking. Total cook time should be 3–5 minutes depending on heat and pan.

Stir in chopped fresh chives if using. Taste and adjust seasoning. Divide into four portions and keep warm until serving.

Plate for four: on each plate place two fluffy pancakes (top with butter and warm maple syrup on the side), two sausage links, two bacon strips, one-quarter of the scrambled eggs, and one-quarter of the hash browns.

Serve immediately while everything is warm. Leftovers: refrigerate cooled components in separate airtight containers for up to 3 days; reheat pancakes and hash browns in a 350°F oven until warmed through, and reheat eggs gently in a skillet over low heat.