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Buttermilk Pancakes
with pancetta and chard scramble

Active: 40 min Total: 40 min

Breakfast for dinner always seems like an easy win for the whole family. These buttermilk pancakes are light and fluffy and are served with a savory chard and eggs scramble on the side.
Smarts: This makes a big batch of pancakes, so come hungry or just freeze the leftovers for a future busy morning.

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
Pancetta and Chard Scramble:
  • Swiss chard - 4 leaves, chopped, leaves and stems separate
  • Pancetta - 4 oz, chopped (look for pre-chopped)
  • Eggs - 4, whisked
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Chard / Pancetta - Prep as directed. Store separately. (Can be done up to 4 days ahead)
  2. 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.
  3. Eggs - Whisk eggs (portion for the scramble).

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Make

  1. Combine dry and wet ingredients for the pancakes. Stir just until combined. Small lumps should remain. (Don't worry if the batter looks a bit thin at first - it will thicken up after a minute or two.)
  2. Place a griddle (or large skillet) for the pancakes over medium heat. Place a nonstick pan for the eggs over medium heat.
  3. Brush griddle with some oil and 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. Then flip and cook on the other side. Continue to cook in batches until all pancakes are finished.
  4. While pancakes are cooking add oil to the nonstick pan for the eggs. Add chard stems and pancetta and saute until pancetta is golden brown, 4 to 5 minutes. Add chard leaves and cook until tender, ~1 minute more. Reduce heat to low-medium and pour eggs over chard. Cook, stirring constantly, until eggs are cooked to your liking, 2 to 5 minutes. Remove from heat and season with some salt and pepper. (You can also add a pinch of red pepper flakes or some hot sauce if you like spice.)
  5. Serve pancakes with scramble on the side. Enjoy pancakes with syrup.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (58)
Gluten-free (3)
Paleo (1)
Vegetarian (8)

24 reviews

Kids loved it. To make gluten free we used "King Arthur Gluten Free All Purpose Flour" as a substitute and that worked well. We also like "Pamelas" gluten free pancake mix in general for gluten free pancakes.

By: Andrew
Posted: Nov 13, 2017
Diet: Original
0 Helpful

Made pancakes w/bacon and scrambled eggs. Pancetta and chard would have been “ruining breakfast forever” according to pretty much everyone. Pancakes were good, probably better, “if Mommy made them next time.”

By: Daria
Posted: Oct 30, 2017
Diet: Original
0 Helpful

The pancakes were spot on! Cut that part of the recipe in half and it was plenty, but you could always freeze the leftovers. Used kale instead of chard. I loved the usual taste of the scramble, but hubby and kiddo were not enthused.

By: Laurel
Posted: Oct 23, 2017
Diet: Original
0 Helpful

Best pancakes I've ever made!

By: Namrita
Posted: Oct 22, 2017
Diet: Original
0 Helpful

Subbed spinach for chard.

By: Kathryn
Posted: Oct 19, 2017
Diet: Vegetarian
0 Helpful

Delicious!!! Subbed bacon for pancetta and spinach for chard

By: Susan
Posted: Oct 18, 2017
Diet: Original
0 Helpful