New Brunch Feature! Recipe

Prep

Bring eggs and milk to room temperature for 15–20 minutes. Preheat a large griddle or nonstick skillet over medium heat. Set out two bowls: one for wet ingredients and one for dry.

Mix dry ingredients

In the dry bowl, sift or whisk together all-purpose flour (1 cup), baking powder (1 tsp), granulated sugar (2 tsp) and fine sea salt (1/2 tsp). Ensure no lumps remain.

Mix wet ingredients

In the wet bowl, whisk together 4 of the large eggs, 1 cup whole milk, buttermilk (1/4 cup), and 1 tbs melted unsalted butter until combined and slightly frothy.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined—do not overmix; a few small lumps are fine. If batter seems too thick, add up to 1/4 cup more milk to reach a thick pourable consistency.

Finish batter

Let batter rest for 5–10 minutes while you prepare toppings. Meanwhile, melt remaining 2 tbs unsalted butter and reserve for brushing cooked pancakes/waffles or greasing.

Cook bacon

Place 6 bacon slices in a cold skillet, turn heat to medium, and cook until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate and chop into 1/2-inch pieces once cool enough to handle.

Sauté aromatics

Heat 1 tbs olive oil in a medium skillet over medium heat. Add 1/2 yellow onion, finely diced, and sauté 3–4 minutes until translucent. Add 2 cloves minced garlic and continue 30–45 seconds until fragrant.

Wilt spinach & tomatoes

Add 3 cups baby spinach and 2 diced roma tomatoes to the skillet with the onions and garlic. Sauté 1–2 minutes until spinach is wilted and tomatoes are slightly softened. Season mixture with 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp kosher salt (from seasoning section). Remove from heat and stir in crumbled goat cheese (1/2 cup) and chopped bacon pieces.

Grate cheese & chop chives

Shred 3/4 cup gruyere or cheddar and finely chop 2 tbs fresh chives. Keep both ready for finishing.

Heat griddle

Preheat griddle or large nonstick skillet to medium (about 350°F if using a thermometer). Brush surface lightly with neutral oil (2 tbs) or melted butter.

Cook pancakes

Pour 1/4 cup portions of batter onto the hot griddle, spacing 2–3 inches apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden brown and cooked through. Keep pancakes warm in a 200°F oven on a wire rack while you finish the batch.

Assemble savory stack

Layer pancakes on plates: place one pancake, then a spoonful of the spinach–tomato–bacon–goat cheese mixture, a sprinkle of shredded gruyere, and a scattering of chopped chives. Top with another pancake and repeat for 2–3 layers depending on desired height. Finish with a small crumble of goat cheese, extra chives and a light dusting of smoked paprika.

Optional sweet accompaniment

If serving with sweet elements, toss 1 cup fresh berries with 1 tbs maple syrup and a pinch of powdered sugar and lemon zest. Serve on the side or spoon over the stack for a sweet-savory contrast. Warm 1/2 cup maple syrup gently if guests prefer drizzleable syrup.

Taste and adjust seasoning at the table. Serve stacks immediately while warm. Recommend serving size: 2–3 pancakes per person with savory topping and a side of berries and warm maple syrup.

Leftovers: Store cooked pancakes and topping separately in airtight containers in the refrigerator for up to 3 days. Reheat pancakes in a 350°F oven for 8–10 minutes or in a skillet with a pat of butter until warmed through.