What makes this breakfast so special is its versatility. It’s perfect for a slow weekend morning, a family brunch, or even breakfast-for-dinner when you want something comforting and familiar. You can mix sweet and savory in every bite—pancakes dipped in syrup followed by bacon or sausage, then a forkful of eggs and potatoes. This is the kind of meal that satisfies everyone at the table, no matter their preference.
Homemade, warm, and generous, this breakfast platter is about more than food—it’s about comfort, tradition, and starting the day feeling full and happy. Once you make it at home, it quickly becomes a go-to favorite for special mornings and cozy weekends.
Ingredients
Pancakes
1½ cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1¼ cups milk
1 egg
3 tbsp melted butter or oil
Butter and maple syrup for serving
Scrambled Eggs
6 large eggs
3 tbsp milk or cream
Salt and black pepper to taste
1 tbsp butter
Breakfast Meats
6 slices bacon
4 breakfast sausage links
Breakfast Potatoes
2 medium potatoes, diced
½ onion, chopped
½ green or red bell pepper, chopped
1 tbsp olive oil
Salt and black pepper to taste
½ tsp paprika
Instructions
In a bowl, mix pancake dry ingredients. Whisk in milk, egg, and melted butter until just combined. Cook pancakes on a lightly greased skillet over medium heat until bubbles form, flip and cook until golden. Keep warm.
Cook bacon in a skillet until crispy. Remove and set aside. In the same pan, cook sausage links until browned and cooked through.
Heat olive oil in another skillet. Add potatoes, onion, and bell pepper. Season and cook until golden and tender.
Whisk eggs with milk, salt, and pepper. Melt butter in a pan over low heat, add eggs, and gently stir until soft and creamy.
Serve everything hot with butter and syrup over the pancakes.
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