Buttermilk Pancakeswith ham, spinach, and tater tot egg bake
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.
- 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, 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
- 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)
- Eggs - Whisk eggs (portion for the egg bake) with milk and some salt and pepper.
- 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.
- Heat oven to 425F / 218C.
- 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.
- 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.
- When egg bake is nearly finished, combine wet and dry pancake ingredients. Stir just until no dry spots remain.
- Place a griddle (or large skillet) for the pancakes over medium heat.
- 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.
- Slice egg bake and serve with some hot sauce if you’d like. Enjoy pancakes on the side with maple syrup.
Liked this recipe! I made this into a breakfast casserole in a 9x12 pan and used a dozen eggs.0 Helpful
Definitely the best tasting pancake and egg bake recipe I've ever made!! The entire family gobbled it up.0 Helpful
It was ok. But not worth the effort for the pancakes.0 Helpful
I skipped microwaving the sweet potatoes and since my kids don't like eating "leaves" I pureed the spinach and eggs together in a blender with some salt and pepper. I baked at 400° for 20 minutes and it came out pretty firm. I thought it was good, and 2/3 of my kids liked it. (The one likes to be difficult)0 Helpful
Tasty overall. The egg bake came out nice and cheesy, but we'll probably opt to have the potatoes on the side (or not at all) next time. Added some veggie sausage to give it a little more substance for dinner.0 Helpful
Pancakes and eggs. I thought the frittata was amazing and initially wonderd if it would work as it wasn’t that eggy compared to others I made but it was delicious. My husband asked if I had changed the pancake recipe. “No....well I used whole wheat instead....oh and brown sugar instead...oh and almond milk instead....oh and skipped the butter. 😂 Why yes I guess I did. They actually were still pretty fluffy even with whole wheat btw.0 Helpful