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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

I added more eggs to the filling and it was delicious

By: Stephanie
Posted: Jan 05, 2019
Diet: Vegetarian

I shredded the sweet potatoes and doubled everything to heat up for breakfasts

By: Meredith
Posted: Jan 04, 2019
Diet: Paleo

Delicious! Will definitely make again.

By: Laura
Posted: Jan 01, 2019
Diet: Original

Just made the egg bake not the pancakes. Flavor was good but a bit salty. I would adjust the egg to filling ratio next time and omit the extra salt added to the egg.

By: Danielle
Posted: Jan 01, 2019
Diet: Original

Nice, easy meal

By: Kimberly
Posted: Dec 30, 2018
Diet: Gluten-free

Added 50% more eggs to the bake since it seemed to have more filling than egg... but it was delicious.

By: Whitney
Posted: Dec 28, 2018
Diet: Original