There’s something magical about waking up to the smell of sizzling steak and warm pancakes, isn’t there? It takes me back to lazy Sunday mornings spent with family, where the only worry was whether to have syrup or butter on top of those fluffy pancakes. Today, I’m excited to share with you a recipe that’s not only easy and quick but also incredibly memorable. Let’s dive into the world of a delicious Steak & Pancake Breakfast Plate!
Why You’ll Love Steak & Pancake Breakfast Plate 🥩🥞
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 2 ribeye steaks (6-8 oz each) – Juicy and flavorful, these steaks are the star of the dish.
- Salt and pepper, to taste – Simple seasonings that enhance the steak’s natural flavor.
- 2 tablespoons olive oil – Helps achieve that perfect sear on the steak.
- 1 cup all-purpose flour – The base for our fluffy pancakes.
- 2 tablespoons sugar – Adds a hint of sweetness to the pancakes.
- 1 tablespoon baking powder – The secret to light and airy pancakes.
- ½ teaspoon salt – Balances the sweetness of the pancakes.
- 1 cup milk – Keeps the pancakes moist and delicious.
- 1 large egg – Binds everything together for a perfect texture.
- 2 tablespoons melted butter – Adds richness to the pancake batter.
- Maple syrup, for serving – The ultimate topping that brings everything together.
How to Make Steak & Pancake Breakfast Plate 🥩🥞
- First, preheat your skillet or grill over medium-high heat. This ensures that your steaks get that lovely sear.
- While the skillet is heating up, season the ribeye steaks generously with salt and pepper on both sides. Trust me, this is where the flavor begins!
- Once the skillet is hot, add the olive oil and carefully place the steaks on it. Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Once cooked, remove them from the heat and let them rest for a few minutes.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. This is the dry mix for your pancakes.
- In another bowl, whisk together the milk, egg, and melted butter until everything is nicely blended.
- Now, pour the wet ingredients into the dry ingredients and stir gently until just combined. Remember, do not overmix! A few lumps are perfectly fine.
- Heat a non-stick skillet over medium heat and pour ¼ cup of pancake batter for each pancake. Cook them until you see bubbles forming on the surface, then flip and cook until they are golden brown.
- To serve, plate the steaks alongside the pancakes and drizzle with warm maple syrup. Enjoy the wonderful combination of savory and sweet!
Substitutions & Additions
- If ribeye isn’t your favorite, feel free to substitute with sirloin or filet mignon.
- For a lighter pancake, you can use whole wheat flour or even almond flour.
- Add a splash of vanilla extract to the pancake batter for an extra flavor boost.
- Top your pancakes with fresh fruit like blueberries or strawberries for a refreshing twist.
Tips for Success
- Don’t rush the steak cooking process. Let it rest after cooking to ensure it retains its juices.
- Make sure your skillet is hot enough before adding the pancakes to achieve that perfect golden brown color.
- If you want to prep ahead, you can mix the dry ingredients the night before and store them in an airtight container.
- Always use a non-stick skillet for pancakes to avoid any sticky situations!
How to Store Steak & Pancake Breakfast Plate 🥩🥞
If you happen to have leftovers (which is rare!), let the steak cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. As for the pancakes, they can also be refrigerated for up to 2 days. Just pop them in the toaster when you’re ready to enjoy them again!
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FAQs
- Can I make the pancakes ahead of time? Yes! You can make them in advance and reheat them in a toaster or microwave.
- What if I don’t have ribeye steaks? You can use any steak cut you prefer, just adjust the cooking time accordingly.
- Can I freeze the pancakes? Absolutely! Just layer them with parchment paper and store them in a freezer bag. They’ll keep for about a month.
There you have it, friends! A wonderful Steak & Pancake Breakfast Plate that’s sure to impress. If you enjoyed this recipe, be sure to check out my Pinterest for more delicious ideas and inspiration!
Steak & Pancake Breakfast Plate
There’s something magical about waking up to the smell of sizzling steak and warm pancakes. This easy and quick recipe is perfect for a delicious morning treat! Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Servings: 2 servingsCourse: BreakfastCuisine: American Ingredients Equipment Method Notes
Ingredients
For the Steaks
- Salt and pepper to taste
- 2 tbsp olive oil for cooking
For the Pancakes
- 1 cup all-purpose flour base for pancakes
- 2 tbsp sugar adds sweetness
- 1 tbsp baking powder for fluffiness
- ½ tsp salt balances sweetness
- 1 cup milk keeps pancakes moist
- 1 large egg binds ingredients
- 2 tbsp melted butter adds richness
- Maple syrup for serving
Equipment
- Skillet or Grill
- Mixing bowls
- Non-stick Skillet
Method
- Step 1: Preheat your skillet or grill over medium-high heat.
- Step 2: Season ribeye steaks generously with salt and pepper on both sides.
- Step 3: Add olive oil to the skillet and carefully place the steaks on it. Cook for about 4-5 minutes on each side for medium-rare. Remove and let rest.
- Step 4: In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, and melted butter.
- Step 5: Pour wet ingredients into dry ingredients and stir gently until just combined.
- Step 6: Heat a non-stick skillet over medium heat and pour ¼ cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
- Step 7: Plate the steaks alongside the pancakes and drizzle with warm maple syrup.
Notes
If you have leftovers, store steak in an airtight container for up to 3 days and pancakes for up to 2 days.
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