Hotcakes Platter Recipe
American · Main course · 35 min total
Fluffy, golden hotcakes served with a side of crispy bacon, scrambled eggs, and fresh fruit for a hearty breakfast or brunch.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
750
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 8 slices bacon
- 8 large eggs (for scrambling)
- 1/4 cup milk (for scrambling)
- 2 tablespoons butter (for scrambling)
- 1 cup mixed fresh berries
- Maple syrup for serving
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together 2 eggs, buttermilk, and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined (batter may be lumpy).
- Heat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup batter per hotcake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden, about 1-2 minutes more. Keep warm.
- Meanwhile, cook bacon in a skillet over medium heat until crispy. Drain on paper towels.
- For scrambled eggs: whisk 8 eggs with milk, salt, and pepper. Melt 2 tablespoons butter in a non-stick skillet over medium-low heat. Pour in eggs and cook, stirring gently, until soft curds form, about 3-4 minutes.
- Plate hotcakes with bacon, scrambled eggs, and fresh berries. Serve with maple syrup.
Tips
- For extra fluffy hotcakes, let the batter rest for 5 minutes before cooking.
- Keep cooked hotcakes warm in a 200°F oven while preparing the rest.
- Substitute buttermilk with 1 1/2 cups milk mixed with 1 1/2 tablespoons lemon juice or vinegar.
AI estimate may be inaccurate · Terms