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Silver Dollar Pancakes with Bacon and Scrambled Eggs

A comforting breakfast of fluffy mini pancakes served with crispy bacon and creamy scrambled eggs, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Silver Dollar Pancakes
  • 1 cup all-purpose flour Standard flour for pancakes.
  • 2 tablespoons granulated sugar For sweetness.
  • 1 tablespoon baking powder Leavening agent.
  • 1/4 teaspoon salt To enhance flavor.
  • 1 cup milk (whole or 2%) Liquid for batter.
  • 1 large egg Binding agent.
  • 2 tablespoons melted butter Plus extra for cooking.
For the Bacon and Eggs
  • 8-12 strips bacon Amount depends on group size.
  • 4 large eggs For scrambling.
  • 2 tablespoons milk or cream Optional for eggs.
  • Salt and freshly ground black pepper To taste.
Optional Toppings
  • maple syrup, fresh berries, sliced banana, butter, yogurt, shredded cheese For serving.

Method
 

Preparation
  1. In a medium bowl combine flour, sugar, baking powder, and salt.
  2. In another bowl, whisk milk, the egg, and melted butter until smooth.
  3. Pour wet ingredients into dry and stir gently until just combined; let rest for 5-10 minutes.
Cooking Pancakes
  1. Warm a nonstick skillet over medium heat, lightly greasing with butter or oil.
  2. Drop 2-3 tablespoons of batter per pancake, cooking for 1-2 minutes until bubbles form and edges look set.
  3. Flip and cook for an additional 30-60 seconds until golden, keeping cooked pancakes warm in a 200°F oven.
Cooking Bacon and Scrambled Eggs
  1. In a cold skillet, lay bacon and cook over medium heat for 8-12 minutes until crispy, then drain.
  2. Whisk eggs with milk or cream, salt, and pepper; cook in a buttered nonstick pan over low-medium heat, stirring gently until just set.
Serving
  1. Stack pancakes, top with scrambled eggs and crumbled bacon, and add desired toppings.

Notes

For perfect mini pancakes, use a 1-2 tablespoon cookie scoop. Keep pancakes warm in a 200°F oven while finishing the batch. For make-ahead, cook pancakes, layer with parchment, and freeze.