Pancake Creations Family Feast With Bacon Recipe
8 of our world famous buttermilk pancakes, 4 servings each of scrambled eggs and golden hash browns, 8 hickory-smoked bacon strips, and choice of 2 pancake toppings. Serves 4.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancakes (makes 8 pancakes)
Scrambled eggs (4 servings)
Golden hash browns (4 servings)
Bacon
Pancake toppings (choose 2)
Method
Pancakes (makes 8 pancakes)
- 1
Mix dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl whisk 2 cups buttermilk with 2 large eggs, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
- 3
Make batter
Pour the wet ingredients into the dry ingredients and gently fold until just combined; a few small lumps are fine. Let rest 5 minutes to hydrate the flour and allow baking powder/baking soda to begin working.
- 4
- 5
Cook pancakes
For each pancake, pour about 1/3 cup batter onto the hot griddle (you should get 8 pancakes). Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden brown and cooked through. Keep pancakes warm in a low oven (200°F / 95°C) on a baking sheet if needed.
- 6
Optional add-ins
If using chocolate chips, sprinkle a tablespoon onto each pancake immediately after pouring batter, then cook as directed. For fresh berries, reserve for topping so pancakes remain fluffy.
Scrambled eggs (4 servings)
- 7
Beat eggs
In a bowl whisk 8 large eggs with 1/2 cup milk or half-and-half, 1 tsp salt, and 1/2 tsp freshly ground black pepper until homogenous and slightly frothy.
- 8
Cook eggs low and slow
Heat a large nonstick skillet over medium-low heat and add 2 tbsp unsalted butter. When butter is melted and foamy but not brown, add the egg mixture. Let sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding curds from the edges to the center. Continue cooking slowly, folding every few seconds, until soft curds form and the eggs are creamy but set, 3–5 minutes total.
- 9
Finish and season
Remove from heat slightly before fully firm—they will carryover cook. Stir in chopped chives if using. Taste and adjust seasoning with a pinch more salt or pepper if desired. Keep warm until serving.
Golden hash browns (4 servings)
- 10
Prepare potatoes
Peel and shred 2 large russet potatoes using a box grater or food processor. Place shredded potato in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible (this is critical for crispness).
- 11
- 12
Fry hash browns
Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil and 2 tbsp unsalted butter. When the butter is melted and the fat is shimmering, add the potato-onion mixture, pressing it into an even layer. Cook undisturbed for 6–8 minutes until bottom is deeply golden and crisp. Flip in sections (or invert onto a plate and slide back into the skillet) and cook 4–6 minutes more until other side is golden and potatoes are tender. If making in batches, keep finished portions warm in a low oven (200°F / 95°C).
- 13
Serve
Transfer to a serving platter, break into four even portions, and serve hot.
Bacon
- 14
Oven-bake bacon (recommended)
Preheat oven to 400°F (200°C). Arrange 8 hickory-smoked bacon strips in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes depending on thickness and desired crispness, rotating the pan once midway. Drain onto paper towels and keep warm.
- 15
Skillet option
Or cook bacon in a skillet over medium heat, turning occasionally, until evenly browned and crisp, 8–12 minutes. Transfer to paper towels to drain.
Toppings and assembly
- 16
Prepare toppings
Warm maple syrup if desired. Wash and, if needed, quarter or slice fresh berries. Portion out whipped butter and sour cream/whipped cream into small bowls for family-style serving.
- 17
Plate the Family Feast
On a large serving platter or on individual plates for 4: place two pancakes per person (8 total), divide scrambled eggs into four equal portions, divide the hash browns into four portions, and place two bacon strips with each portion. Offer two chosen pancake toppings family-style (for example: warmed maple syrup and fresh berries). Serve immediately so pancakes stay warm and eggs/hashes are at peak texture.
