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Sunday Breakfast Plate

Enjoy a cozy, classic Sunday morning feast featuring golden buttermilk pancakes, creamy soft scrambled eggs, and crispy brown sugar bacon—a comforting meal perfect for relaxing weekends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: American, Classic
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Golden Buttermilk Pancakes
  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tbsp melted butter
  • 1/2 tsp vanilla extract
  • butter for the skillet
For the Creamy Soft Scrambled Eggs
  • 3 large eggs
  • 1 tbsp heavy cream or milk
  • 1 tbsp butter
  • salt and black pepper a pinch, to taste
For the Crispy Brown Sugar Bacon
  • 3 strips thick-cut bacon
  • brown sugar optional, sprinkle
  • cracked black pepper optional, sprinkle

Equipment

  • Large bowl
  • Skillet
  • Nonstick Skillet
  • Spatula

Method
 

  1. Step 1: In a large bowl, whisk together 1 ½ cups flour, 3 ½ teaspoons baking powder, 1 tablespoon sugar, and ½ teaspoon salt.
  2. Step 2: In another bowl, mix 1 ¼ cups milk, 1 egg, 3 tablespoons melted butter, and ½ teaspoon vanilla extract until combined.
  3. Step 3: Gently pour wet ingredients into dry and stir just until combined. Lumps are okay—don’t overmix.
  4. Step 4: Heat a skillet over medium heat and melt a little butter to coat the surface.
  5. Step 5: Pour about ¼ cup batter per pancake onto skillet. Cook until bubbles form on the surface, then flip and cook until golden brown. Stack pancakes and keep warm.
  6. Step 6: In a bowl, whisk 3 eggs, 1 tablespoon heavy cream or milk, a pinch of salt, and black pepper until smooth.
  7. Step 7: Heat 1 tablespoon butter in a nonstick skillet over low heat until melted.
  8. Step 8: Pour in eggs and stir gently with a spatula, moving slowly to form soft curds.
  9. Step 9: Remove pan from heat while eggs are still slightly glossy; they will continue cooking with residual heat.
  10. Step 10: Lay 3 strips of thick-cut bacon flat in a cold skillet.
  11. Step 11: Optionally sprinkle brown sugar and cracked black pepper on bacon strips for sweet-spicy flavor.
  12. Step 12: Turn heat to medium and cook bacon slowly, flipping occasionally until evenly caramelized and crispy.
  13. Step 13: Transfer bacon to paper towels to drain excess fat. Serve hot.

Notes

Substitute milk with buttermilk for tangier pancakes or whole wheat flour for nuttier flavor. Add blueberries or chocolate chips to pancake batter. Stir cream cheese into eggs for ultra-rich texture. Try turkey bacon or smoked sausage as alternatives. Add fresh fruit salad or sautéed greens as sides. Store pancakes up to 3 days, scrambled eggs 1–2 days, and bacon up to 4 days refrigerated.