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–+ servings

Simple Southern Breakfast Platter with Pancakes & Eggs

Rose
A comforting Southern-style breakfast platter featuring fluffy buttermilk pancakes, creamy cheesy grits, soft scrambled eggs, savory beef sausage, and fresh strawberries. This balanced sweet-and-savory meal is perfect for weekend breakfasts, family brunches, or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Southern
Servings 4 servings
Calories 520 kcal

Equipment

  • mixing bowls
  • whisk
  • skillet or griddle
  • saucepan
  • spatula
  • serving plates

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • maple syrup for serving
  • 4 large eggs
  • 2 tbsp milk
  • 1 tbsp butter
  • salt and black pepper to taste
  • 1 cup quick grits
  • 4 cups water
  • 1 tbsp butter
  • 1/4 cup shredded cheddar cheese
  • salt to taste
  • 8 beef breakfast sausage links
  • 1 cup fresh strawberries, halved

Instructions
 

  • In a mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a slightly lumpy batter is ideal.
  • Heat a lightly buttered skillet or griddle over medium heat. Pour about 1/4 cup batter for each pancake. Cook until bubbles form and edges set, then flip and cook until golden brown. Transfer pancakes to a plate and keep warm.
  • Bring four cups of water to a gentle boil in a saucepan. Slowly whisk in the quick grits while stirring continuously to avoid lumps. Reduce heat to low and cook for 5–7 minutes, stirring frequently until thick and creamy. Stir in butter, cheddar cheese, and salt until smooth.
  • Place the beef sausage links in a skillet over medium heat. Cook for about 8–10 minutes, turning occasionally until browned and cooked through. Remove from the skillet and keep warm.
  • Crack the eggs into a bowl and whisk with milk, salt, and black pepper. Melt butter in a nonstick pan over medium-low heat. Pour in the eggs and cook slowly while gently stirring until soft, fluffy, and just set.
  • Arrange pancakes on each plate and drizzle with maple syrup. Add a portion of scrambled eggs, several sausage links, and a serving of cheesy grits. Finish with fresh strawberry halves and serve immediately while warm.

Notes

Do not overmix the pancake batter—slightly lumpy batter makes lighter pancakes. Cook pancakes over medium heat so they brown evenly without burning. Stir grits frequently while cooking to keep them smooth and creamy. Scrambled eggs should be cooked slowly over low heat for the softest texture. Pancakes can be kept warm in a 200°F (95°C) oven while finishing the rest of the platter.

Nutrition

Calories: 520kcalCarbohydrates: 45gProtein: 23gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 230mgSodium: 680mgPotassium: 420mgFiber: 3gSugar: 9gVitamin A: 520IUVitamin C: 18mgCalcium: 180mgIron: 3mg
Keyword cheesy grits breakfast, pancakes and eggs breakfast, southern breakfast platter, southern brunch plate
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