Classic Pancakes, Scrambled Eggs & Sausage

A hearty, classic breakfast plate — fluffy pancakes, creamy scrambled eggs, and savory sausage.

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🛒 Ingredients (Serves 3–4)

🥞 Classic Pancakes

• 1½ cups all-purpose flour

• 3½ tsp baking powder

• 1 tbsp sugar

• ¼ tsp salt

• 1¼ cups milk

• 1 egg

• 3 tbsp melted butter (plus more for cooking)

• 1 tsp vanilla extract (optional)

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🍳 Scrambled Eggs

• 6 large eggs

• ¼ cup milk or heavy cream

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp butter

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🌭 Breakfast Sausage

• 8 breakfast sausage links (or patties)

• ½ tsp oil (if needed)

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👩‍🍳 Instructions

1️⃣ Cook the Sausage

1. Heat a skillet over medium heat.

2. Add sausage links.

3. Cook for 8–10 minutes, turning occasionally, until browned and cooked through (internal temp 160°F / 71°C).

4. Remove and keep warm.

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2️⃣ Make the Pancake Batter

1. In a bowl, whisk flour, baking powder, sugar, and salt.

2. In another bowl, whisk milk, egg, melted butter, and vanilla.

3. Pour wet ingredients into dry and stir gently until just combined (small lumps are okay — do not overmix).

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3️⃣ Cook the Pancakes

1. Heat a nonstick pan or griddle over medium heat and lightly butter it.

2. Pour about ¼ cup batter per pancake.

3. Cook until bubbles form (2–3 minutes).

4. Flip and cook another 1–2 minutes until golden.

5. Keep warm and repeat.

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4️⃣ Make the Scrambled Eggs

1. Whisk eggs, milk, salt, and pepper in a bowl.

2. Melt butter in a nonstick skillet over low–medium heat.

3. Pour in eggs.

4. Stir gently and slowly with a spatula.

5. Remove from heat when slightly soft — they’ll finish cooking from residual heat (about 3–5 minutes total).

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🍽 Serve With

• Butter & maple syrup for pancakes

• Fresh fruit

• Orange juice or coffee

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🔥 Pro Tips

• For fluffier pancakes, let batter rest 5–10 minutes before cooking.

• For creamier eggs, cook low and slow.

• Add a splash of vanilla to pancake batter for extra flavor.