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Sunday Breakfast

Enjoy a cozy, homemade Sunday breakfast featuring fluffy pancakes, crispy home fries, scrambled eggs, and optional sausage, perfect for family gatherings or a leisurely weekend brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Pancakes
  • 2 cups all-purpose flour (or 1 cup whole wheat + 1 cup all-purpose)
  • 2 tbsp sugar (or 1 tbsp honey/maple syrup)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice or 1 3/4 cups plant milk + 1/4 cup yogurt)
  • 2 large eggs
  • 1/4 cup butter, melted (or 1/4 cup neutral oil)
  • 1 tsp vanilla extract (optional)
Home Fries
  • 1.5 lbs russet or Yukon Gold potatoes, diced into 1/2-inch cubes Approximately 700 g
  • 1 small onion, diced
  • 2 tbsp olive oil or avocado oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped (for garnish)
Eggs & Sausage
  • 6–8 large eggs (scrambled) Use 8 large eggs for more servings
  • 6 breakfast sausage links or plant-based sausages (optional)
  • 2 tbsp milk or water (for fluffier scrambled eggs)
  • 1 tbsp butter or oil for cooking
  • Salt and pepper
Extras (optional)
  • Maple syrup, butter, fresh berries for pancakes
  • Hot sauce, ketchup, or mustard for home fries/sausage
  • Greek yogurt or cottage cheese on the side

Method
 

Preparation
  1. Preheat oven to 200°F (95°C) to keep cooked items warm. Dice potatoes and keep ingredients organized.
Home Fries
  1. In a pot of salted water, parboil diced potatoes for 5 minutes, then drain and cool slightly.
  2. Heat a large skillet over medium-high heat with 2 tbsp oil. Add parboiled potatoes and spread into a single layer. Let cook undisturbed for 6–8 minutes until golden, then toss with onion, smoked paprika, salt, and pepper. Cook another 6–8 minutes until crispy and cooked through.
  3. Transfer to the oven to stay warm.
Pancakes
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla. Pour wet into dry ingredients and stir until just combined — a few lumps are okay. Let rest for 5 minutes.
  3. Heat a griddle or nonstick skillet over medium heat and lightly grease. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles appear and edges set; flip and cook 1–2 minutes more until golden. Keep pancakes on a warm oven sheet.
Sausage & Eggs
  1. While pancakes are cooking, brown sausages in a separate skillet over medium heat for 8–12 minutes, turning occasionally, until internal temperature reaches 160°F (71°C). Keep warm in the oven.
  2. Reduce heat to medium-low. Whisk eggs with milk/water, butter, salt, and pepper. Pour into a nonstick pan and cook gently, stirring until soft curds form — about 3–4 minutes. Remove from heat slightly before fully set to avoid overcooking.
Serving
  1. Assemble pancakes, drizzle with maple syrup and berries, serve home fries, scrambled eggs, and sausage. Enjoy immediately.

Notes

Healthy swaps: Low-carb options include almond flour pancakes or avocado toast instead of home fries. For vegan, use plant milk + vinegar for buttermilk, a flax egg, vegan sausages, and tofu scramble. For gluten-free, use a gluten-free flour blend. Lower fat by using Greek yogurt in pancake batter and cooking potatoes with spray instead of frying. Pancakes can be stacked with parchment and refrigerated up to 3 days or frozen for 2 months. Reheat in toaster or oven. Store home fries in an airtight container for 3–4 days.