This breakfast brings together the best elements of a traditional morning meal. The fluffy, golden pancakes soak up the butter and maple syrup, creating a delightful contrast with the rich, creamy scrambled eggs. The savory, juicy sausages add a hearty balance, making every bite a comforting combination of sweet and savory. Each component complements the others, turning a simple trio into a breakfast feast that satisfies every craving. Whether you’re preparing it for a weekend brunch or a special morning treat, this classic dish will leave everyone at the table happy and full.
Ingredients:
For Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
For Scrambled Eggs:
- 4 large eggs
- 1/4 cup milk or cream
- Salt and pepper to taste
- 1 tablespoon butter
For Sausages:
- 8 breakfast sausage links (or your preferred kind)
Instructions:
For Pancakes:
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until smooth.
- Create Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; lumps are okay.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Keep Warm: Place cooked pancakes in a warm oven while you finish making the eggs and sausages.
For Scrambled Eggs:
- Whisk Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well blended.
- Cook Eggs: Heat butter in a non-stick skillet over medium-low heat. Pour in the egg mixture. Let it sit for a few seconds, then gently stir with a spatula. Cook the eggs slowly, stirring occasionally, until they are softly set and creamy. Remove from heat just before they are fully cooked, as they will continue to cook in the pan.
- Serve: Transfer the scrambled eggs to a serving plate.
For Sausages:
- Cook Sausages: Heat a large skillet over medium heat. Add the sausage links and cook them for 10-12 minutes, turning occasionally until browned on all sides and cooked through. If using pre-cooked sausage, heat them according to package instructions.
- Serve: Place the cooked sausages on a plate lined with paper towels to drain any excess oil.
Assembly:
On a plate, arrange 2-3 pancakes, a scoop of scrambled eggs, and a few sausages. Top the pancakes with butter and drizzle with maple syrup if desired. Serve alongside the eggs and sausages for a classic breakfast combo.
