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Buttermilk Pancakes
with ham, spinach, and tater tot egg bake

Active: 50 minTotal: 50 min

Whether you're celebrating Christmas this week or not, we thought everyone would enjoy this fun meal that works as well for brunch as it does as a breakfast-for-dinner.
Smarts: We couldn't resist adding the option to top the egg bake with frozen tater tots. It's a fun addition, but feel free to skip it if you prefer.

Tags

Ingredients

Servings:
4
Metric
Buttermilk Pancakes:
  • Flour, all-purpose - 2 cups
  • Sugar - 2 Tbsp
  • Baking powder - 2 tsp
  • Baking soda - 1 1/2 tsp
  • Salt - 1/4 tsp
  • Eggs - 2
  • Buttermilk, low-fat - 2 1/2 cups
  • Butter - 3 Tbsp, melted
  • Maple syrup (opt) - for serving
Ham, Spinach, and Tater Tot Egg Bake:
  • Ham, deli-sliced - 8 slices, chopped
  • Cheese, Swiss - 4 oz, shredded (sub white cheddar)
  • Parsley - 2 tsp, chopped
  • Eggs - 6
  • Milk - 3 Tbsp
  • Oil, cooking - 1 Tbsp
  • Baby spinach - 4 oz
  • Tater tots, frozen (opt) - 20
  • Hot sauce (opt) - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Ham / Cheese / Parsley - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Eggs - Whisk eggs (portion for the egg bake) with milk and some salt and pepper.
  3. Prep pancake batter - In one bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a second bowl, whisk together eggs (portion for the pancakes) and buttermilk. Melt butter in the microwave and add to eggs / buttermilk while whisking. Keep dry and wet ingredients separate until just before cooking.

Make

  1. Heat oven to 425F / 218C.
  2. Heat a 10.5” to 12” (26 cm to 30 cm) skillet with oil over medium-high heat. Add ham and parsley and saute for 1 minute.
  3. Pour eggs over ham. Add cheese and spinach and stir to combine everything. Top with tater tots (if using). Transfer to oven and cook until a knife comes out cleanly, 18 to 22 minutes.
  4. When egg bake is nearly finished, combine wet and dry pancake ingredients. Stir just until no dry spots remain.
  5. Place a griddle (or large skillet) for the pancakes over medium heat.
  6. Brush griddle with some butter or oil. Add pancake batter in 1/3 cup / 80 mL portions, leaving space between the pancakes as they cook. Cook until bubbles form in the batter and pancakes are golden brown on the bottom. Flip and cook on the other side. Continue to cook in batches until all pancakes are finished.
  7. Slice egg bake and serve with some hot sauce if you’d like. Enjoy pancakes on the side with maple syrup.

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Reviews

This meal has 20 reviews

Really good, adding to favorites! Next time I'd use my 10" skillet instead - 12" was too big. I'd also cut up the spinach first. Plus add mushrooms because yum. Pancakes were so good!

By: Angela
Posted: Apr 16, 2019
Diet: Original

Great when breakfast for dinner is all you want!!

By: Matt
Posted: Apr 03, 2019
Diet: Original

Everything was really delicious. Makes a huge amount so great when having guests over for brunch.

By: Kelly
Posted: Mar 19, 2019
Diet: Original

I put onions, mushrooms and zucchini in my egg bake. It was so yummy! The pancakes were fluffy and delicious, added a little vanilla.

By: Marian
Posted: Feb 28, 2019
Diet: Vegetarian

I used GF flour and it was really good! Everything was tasty and it was easy. Added vinegar to soy milk and added cream of tartar instead of buttermilk.

By: Cathleen
Posted: Feb 08, 2019
Diet: Original

Liked this recipe! I made this into a breakfast casserole in a 9x12 pan and used a dozen eggs.

By: Jason
Posted: Jan 22, 2019
Diet: Original