Pancakes Deluxe Recipe

Mix dry ingredients

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

Mix wet ingredients

In a separate bowl or large measuring cup whisk the milk, egg, melted butter and vanilla until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined — lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and allow baking powder to begin activating.

Heat a large nonstick skillet or griddle over medium heat (about 375°F / 190°C). Lightly grease with a little butter or oil. To test readiness, sprinkle a few drops of water onto the surface; they should sizzle and evaporate.

Spoon or pour about 1/4 cup batter per pancake onto the hot surface, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip with a thin spatula and cook the second side until golden brown, about 1–2 minutes more. Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while you cook remaining batter. Repeat, re-greasing the griddle as needed.

While pancakes are resting or during the last batch, heat a separate skillet over medium heat and add 1 tbsp oil or butter.

Cook meat choice

If using ham: sear both sides 1–2 minutes per side until warmed and slightly browned. If using bacon: cook strips 3–5 minutes per side until crisp or to desired doneness. If using sausage patties: cook 3–5 minutes per side until internal temperature reaches 160°F (71°C). If using scrapple: slice 1/2" thick and pan-fry 3–4 minutes per side until crusted and heated through.

Cook eggs

For two eggs cooked to order: reduce skillet heat to medium-low. For fried eggs: add a little additional butter if desired, crack eggs into the skillet, season with salt and pepper, and cook sunny-side up 2–3 minutes until whites are set (cover for firmer yolks) or flip for over-easy/medium until desired doneness. For scrambled eggs: whisk the two eggs with a pinch of salt and pepper, pour into the skillet, stir gently until softly set, 2–3 minutes.

Keep eggs and meat warm with the pancakes on a low oven (150–170°F / 65–75°C) if needed until ready to serve.

Stack 2–3 pancakes per serving on plates. Add the cooked meat choice to the side and place the two eggs on or beside the pancakes as preferred.

Top pancakes with a pat of unsalted butter and drizzle with maple syrup. Dust with powdered sugar if using and season eggs with additional salt and pepper to taste.

Serve immediately while hot.