Pancake Plate Recipe

Prep dry ingredients

In a large mixing bowl whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup whisk 1 1/4 cups buttermilk, 1 large egg, 3 tablespoons melted unsalted butter (or oil), and 1 teaspoon vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon just until the flour is incorporated — the batter should be lumpy. Do not overmix. Let the batter rest for 5–10 minutes to hydrate and thicken slightly.

Preheat griddle

While the batter rests, heat a nonstick skillet or griddle over medium heat (about 375°F / 190°C if using an electric griddle). Brush or rub 1 tablespoon cooking butter or oil over the surface.

Cook pancakes

For each pancake, pour about 1/3 cup batter onto the hot griddle, leaving space between. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes. Repeat to make 3 pancakes, adding more butter/oil to the griddle as needed.

Keep warm

Place cooked pancakes on a baking sheet in a single layer and keep them warm in a 200°F (95°C) oven while finishing remaining pancakes.

Cook the 2 bacon strips while pancakes are resting or before starting pancakes: heat a skillet over medium heat and lay bacon strips in a single layer. Cook, turning occasionally, until crisp to your liking, about 6–8 minutes. Transfer to a paper towel–lined plate to drain. Alternatively, bake bacon on a sheet at 400°F (200°C) for 12–18 minutes for even crispness.

Fry eggs (sunny-side or over-easy)

Heat a small nonstick skillet over medium-low and add 1 teaspoon butter or oil. Crack 2 large eggs into the pan. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. For sunny-side up: cook gently until whites are set but yolks are runny, about 2–3 minutes; cover the pan for the last 30–45 seconds to set whites. For over-easy: cook until whites set, flip carefully, and cook 10–20 seconds more for runny yolk.

Assemble the plate: stack three pancakes, add a pat of the optional extra butter on top, place the two bacon strips beside the stack, and set the two fried eggs next to the bacon. Serve with about 1/4 cup maple syrup for pouring on the pancakes.