Big Breakfast with Hotcakes Recipe

Name: Big Breakfast with Hotcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter, melted; 6 slices bacon; 4 large eggs; 2 tablespoons milk; 2 tablespoons butter; 2 medium russet potatoes, peeled and shredded; 1/4 cup vegetable oil; Salt and pepper to taste

American · Main course · 40 min total

Big Breakfast with Hotcakes recipe videos

A hearty American-style breakfast featuring fluffy buttermilk hotcakes, crispy bacon, scrambled eggs, and golden hash browns, perfect for a lazy weekend morning.

15
min prep

25
min cook

2
servings

950
kcal/serving

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
6 slices bacon
4 large eggs
2 tablespoons milk
2 tablespoons butter
2 medium russet potatoes, peeled and shredded
1/4 cup vegetable oil
Salt and pepper to taste

Instructions

For hotcakes: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry and stir until just combined (lumps are okay).
Heat a griddle or non-stick pan over medium heat. Lightly grease with butter. Pour 1/4 cup batter per hotcake. Cook until bubbles form on surface and edges are set, about 2 minutes. Flip and cook until golden, about 1 minute more. Keep warm.
For bacon: Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels.
For scrambled eggs: In a bowl, whisk eggs with milk, salt, and pepper. Melt 1 tablespoon butter in a non-stick pan over medium-low heat. Pour in eggs and stir gently with a spatula until soft curds form, about 3-4 minutes. Remove from heat.
For hash browns: Squeeze excess moisture from shredded potatoes. Heat oil in a large skillet over medium-high heat. Spread potatoes in an even layer. Cook without stirring until golden brown, about 5 minutes. Flip and cook other side until crispy, about 4 minutes. Season with salt and pepper.
Plate hotcakes, bacon, scrambled eggs, and hash browns. Serve with maple syrup and butter for hotcakes.

Tips

For extra fluffy hotcakes, let the batter rest for 5 minutes before cooking.
Keep cooked items warm in a 200°F oven while finishing the rest.
Substitute turkey bacon or vegetarian sausage if desired.

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