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Fluffy buttermilk pancakes layered with creamy scrambled eggs and crispy bacon, topped with fresh chives for a savory and satisfying breakfast or brunch dish.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoons melted butter (plus more for the pan)
  • 4 large eggs
  • 2 tablespoons milk or cream
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 6 slices thick-cut bacon
  • 1 tablespoon chopped fresh chives

Instructions

  1. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and set aside.
  2. In a bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Add the wet ingredients to the dry and stir until just combined.
  4. Heat a nonstick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake and cook for 2–3 minutes per side until golden. Keep warm.
  5. Whisk the eggs with milk or cream, salt, and pepper. Melt 1 tablespoon butter in a skillet over low heat and gently scramble the eggs until just set and creamy.
  6. To assemble, stack pancakes on each plate, top with a portion of scrambled eggs, and add slices of crispy bacon.
  7. Sprinkle with chopped fresh chives and serve immediately.

Notes

  • Don’t overmix pancake batter—lumps are okay for fluffy texture.
  • Cook eggs on low heat to keep them creamy and soft.
  • Substitute turkey bacon for a lighter option.
  • Serve with a dollop of sour cream or hot sauce for extra flavor.

Nutrition

Keywords: buttermilk pancakes, scrambled eggs, crispy bacon, savory breakfast, brunch plate, hearty morning meal

Find it online: https://foodiecara.com/buttermilk-pancakes-with-scrambled-eggs-crispy-bacon/