Silver Dollar Pancakes with Bacon and Scrambled Eggs
Easy Homemade Silver Dollar Pancakes with Bacon and Scrambled Eggs (Traditional Comfort Breakfast)
Silver Dollar Pancakes with Bacon and Scrambled Eggs are one of my favorite cozy breakfasts — the kind that makes the kitchen smell like Sunday morning and brings everyone to the table. I grew up with a skillet of tiny, golden pancakes served alongside crispy bacon and creamy scrambled eggs; it felt special even on an ordinary day. This combo is perfect for a slow weekend brunch, a relaxed weeknight dinner, or a festive holiday morning when you want something traditional and comforting but still easy to pull together.
Whether you’re feeding hungry kids, hosting friends, or just craving a bit of homemade nostalgia, this recipe gives you fluffy mini pancakes, salty bacon, and soft scrambled eggs — all in one plate.
🧂 Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 8–12 strips bacon (depending on group size)
- 4 large eggs (for scrambling)
- 2 tablespoons milk or cream (for eggs, optional)
- Salt and freshly ground black pepper, to taste
- Optional toppings: maple syrup, fresh berries, sliced banana, butter, yogurt, shredded cheese
Notes: This makes about 24–30 silver dollar pancakes (roughly 2–3 tablespoons batter each) and serves 3–4 people with bacon and eggs.
👩🍳 Directions:
- Mix dry ingredients: In a medium bowl combine flour, sugar, baking powder, and salt. (30 seconds)
- Whisk wet ingredients: In another bowl, whisk milk, the egg, and melted butter until smooth. (30–45 seconds)
- Combine batter: Pour wet into dry and stir gently until just combined — a few lumps are okay. Let rest 5–10 minutes (this helps make them fluffy).
- Heat pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Aim for about 350°F (175°C) if using a thermometer. (2–3 minutes)
- Cook pancakes: Use a tablespoon or small ladle to drop 2–3 Tbsp batter per pancake. Cook 1–2 minutes until bubbles form and edges look set, then flip and cook 30–60 seconds until golden. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven. (Total pancake time ~10–15 minutes)
- Cook bacon: While pancakes cook, lay bacon in a cold skillet, then turn heat to medium; cook 8–12 minutes, turning occasionally, until crispy. Transfer to paper towels to drain. (Timing varies with thickness)
- Scramble eggs: Crack eggs into a bowl, whisk with 2 Tbsp milk/cream (optional), salt, and pepper. Melt 1 Tbsp butter in a nonstick pan over low-medium heat. Pour eggs in and stir gently with a spatula, pulling curds together. Remove from heat while eggs are slightly underdone — carryover heat finishes them. (Cook 2–4 minutes)
- Plate and serve: Stack silver dollar pancakes, top with scrambled eggs and crumbled bacon, and add syrup or berries as desired. Enjoy hot!
💡 Tips & Variations:
- For perfect mini pancakes: Use a 1–2 tablespoon cookie scoop for uniform size. Don’t overmix the batter — overworked gluten makes dense pancakes.
- Keep warm: Place cooked pancakes in a single layer on a baking sheet in a 200°F oven while finishing the batch.
- Make-ahead pancake hack: Cook pancakes, layer with parchment paper, and freeze in a zip-top bag. Reheat in a toaster oven or oven at 350°F for 5–8 minutes.
- Healthy swaps:
- Lower-fat: Use 1% milk and turkey bacon, or reduce butter to 1 Tbsp in batter.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add a pinch extra baking powder if needed.
- Low-carb: Use almond flour + coconut flour blend (search a tested ratio — often ~3/4 cup almond + 1/4 cup coconut with extra egg) and cook slightly thinner pancakes.
- Vegan: Replace milk with plant milk, use a flax “egg” (1 Tbsp ground flax + 3 Tbsp water = 1 egg) and vegan butter. Use plant-based bacon and scrambled tofu or a commercial egg substitute like JUST Egg.
- Flavor boosters: Add a pinch of cinnamon or vanilla extract to the batter, or fold some mashed banana into the wet mix for naturally sweet pancakes.
- Serving ideas: Serve with maple syrup, fresh fruit, a dollop of Greek yogurt, or a side salad for a brunch-style balance. For a savory twist, sprinkle chives or shredded cheese over the eggs.
- Leftovers: Refrigerate cooked pancakes and eggs up to 3–4 days. Reheat pancakes in a toaster oven (350°F for 5–7 minutes) or microwave in 20–30 second bursts. Bacon stores well up to 4 days; crisp briefly in a skillet to re-crisp.
🩺 Health & Lifestyle Tie-in
This plate is satisfying and protein-forward: eggs and bacon provide a hearty dose of protein to keep you full longer, which can help curb mid-morning snacking. Choosing leaner bacon or turkey bacon, adding fruit and a side of greens, or swapping some ingredients for whole-grain or gluten-free options can make this meal fit many dietary goals. Little changes like these can support long-term health — and small health wins today may reduce future healthcare needs and costs.
Conclusion
There’s something so comforting about a stack of tiny pancakes, salty bacon, and fluffy eggs — a simple tradition that feels like a hug. If you make these Silver Dollar Pancakes with Bacon and Scrambled Eggs, let me know in the comments or tag me on social — I’d love to see your version (and your favorite topping!). Happy cooking and even happier mornings.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Silver Dollar Pancakes with Bacon and Scrambled Eggs
Ingredients
Method
- In a medium bowl combine flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, the egg, and melted butter until smooth.
- Pour wet ingredients into dry and stir gently until just combined; let rest for 5-10 minutes.
- Warm a nonstick skillet over medium heat, lightly greasing with butter or oil.
- Drop 2-3 tablespoons of batter per pancake, cooking for 1-2 minutes until bubbles form and edges look set.
- Flip and cook for an additional 30-60 seconds until golden, keeping cooked pancakes warm in a 200°F oven.
- In a cold skillet, lay bacon and cook over medium heat for 8-12 minutes until crispy, then drain.
- Whisk eggs with milk or cream, salt, and pepper; cook in a buttered nonstick pan over low-medium heat, stirring gently until just set.
- Stack pancakes, top with scrambled eggs and crumbled bacon, and add desired toppings.
