Pancake Platter Recipe

Prepare batter

In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl whisk buttermilk, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined — lumps are okay. Do not overmix. Let batter rest 5 minutes while you heat the griddle.

Heat a griddle or large nonstick skillet over medium heat (about 375°F/190°C if using a thermometer). Brush with the 1 tsp oil or a little melted butter. For each pancake, pour about 1/3 cup of batter onto the hot surface, spacing to make three pancakes.

Cook until bubbles form across the surface and edges look set, 2–3 minutes. Flip and cook 1.5–2 minutes more until golden and cooked through. Transfer to a warm plate and keep warm loosely tented with foil while you finish other components.

Bacon (if using raw)

For raw bacon, place strips in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until evenly browned and crisp to your liking, about 8–12 minutes. Drain on paper towels. If you have oven space, bake at 400°F (200°C) on a foil-lined sheet 12–18 minutes for even cooking.

Pre-cooked bacon

If using fully cooked bacon, reheat gently in a skillet over medium-low for 1–2 minutes per side or warm in the oven for 5–7 minutes at 350°F (175°C).

Sausage links

For sausage links, heat a skillet over medium heat with a teaspoon of oil. Add links and cook, turning frequently, until internal temperature reaches 160°F (71°C) and browned, about 8–12 minutes depending on thickness. Reduce heat if they brown too fast; cover for a couple minutes to ensure cooked through.

Ham steak

For a ham steak, pat dry and heat a skillet over medium-high with 1 tsp oil or a small knob of butter. Sear ham 2–3 minutes per side until caramelized and heated through (internal temp 140°F/60°C if refrigerated). If thick, reduce heat and cook a little longer to warm through.

Keep the cooked meat warm while finishing pancakes and eggs by placing on a plate in a low oven (200°F/95°C) or covering loosely with foil.

General prep

Bring eggs to room temperature for best results if possible. Season the seasoning salt and pepper are to taste; below are methods for common styles.

Sunny-side up

Heat a nonstick skillet over low-medium and add 1 tsp butter. Crack eggs into the pan, cover, and cook until whites are set but yolks remain runny, 3–4 minutes. Remove with a thin spatula.

Over-easy / Over-medium / Over-hard

Cook as for sunny-side until whites set, then gently flip and cook: 15–30 seconds for over-easy (runny yolk), 45–60 seconds for over-medium (partially set), 1–2 minutes for over-hard (fully set).

Scrambled

Beat eggs with a pinch of salt and pepper. Heat 1 tsp butter over medium-low, pour in eggs and let set briefly, then gently push with a spatula to form soft curds until just cooked but still moist, 1.5–3 minutes.

Poached

Bring a saucepan of water with a splash of vinegar to a gentle simmer. Crack each egg into a small cup and slip into water, simmer 3 minutes for soft, 4 minutes for medium, 5 minutes for firm. Remove with a slotted spoon and drain on paper towel.

Arrange three pancakes on each plate with the selected meat (3 bacon strips or 2 sausage links or one ham steak) and two eggs cooked to order.

Top pancakes with butter if desired and serve maple syrup on the side. Offer salt and pepper or hot sauce for eggs as desired.