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Pancake Breakfast Platter Recipe

American · Main course · 35 min total

A hearty and satisfying breakfast platter featuring fluffy pancakes, crispy bacon, scrambled eggs, and fresh fruit, perfect for a leisurely weekend morning.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter
• 8 slices bacon
• 8 large eggs
• 2 tablespoons butter
• 1 cup mixed fresh berries
• 2 bananas, sliced
• maple syrup for serving

Instructions

1. In a large bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, mix milk, 1 egg, and melted butter. Pour wet ingredients into dry and stir until just combined (lumps are okay).
2. Heat a griddle or non-stick pan over medium heat. Lightly grease with butter. Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on surface and edges look set, about 2-3 minutes, then flip and cook another 1-2 minutes. Keep warm.
3. Meanwhile, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels.
4. In a bowl, whisk the 8 eggs with a pinch of salt and pepper. Melt 2 tablespoons butter in a non-stick skillet over medium-low heat. Pour in eggs and cook, stirring gently, until softly set, about 3-4 minutes.
5. Assemble each platter: stack 2-3 pancakes, add 2 slices bacon, a portion of scrambled eggs, and a mix of berries and banana slices. Serve with maple syrup.

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Keep pancakes warm in a 200°F oven while finishing the rest.
• Customize with your favorite fruits or add chocolate chips to the pancake batter.

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