Denny’s Grand Slam Breakfast Easy Copycat Recipe

Recreating the Denny’s Grand Slam at home means you get the full diner plate — 2 eggs any style, 2 bacon strips, 2 buttermilk pancakes, and 2 sausage links — on a weeknight without leaving your kitchen.

It comes together in about 30 minutes, and everything cooks in the same skillet or on a griddle, so cleanup is minimal too.

Why I Love This Recipe

The pancakes are what keep me coming back to this one. A little buttermilk gives them a slight tang and keeps the interior soft while the edges go crisp in the butter.

The bacon fat left in the pan does real work on the sausages and eggs. You get that specific diner flavor without needing a flat-top grill.

This is the version I reach for when someone wants a big breakfast but I don’t want to spend an hour at the stove.

Recipe Ingredients

• 2 cups all-purpose flour – Measured level; spooning into the cup rather than scooping gives you a lighter pancake
• 2 tsp baking powder – Gives the pancakes their lift
• 1/2 tsp baking soda – Works with the buttermilk for extra rise
• 1 tbsp granulated sugar – Just enough to brown the edges
• 1/2 tsp salt – Balances the sweetness
• 2 cups buttermilk – Full-fat is best; see Variations for a swap
• 2 large eggs – Divided: 1 for the pancake batter, 1 cooked to order
• 3 tbsp unsalted butter – 2 tbsp melted for the batter, 1 tbsp for the griddle
• 4 strips bacon – Thick-cut holds up better on the plate
• 4 pork breakfast sausage links – Standard 1 oz links, not patties
• 1 large egg – The one cooked to order (fried, scrambled, or over easy)
• Salt and black pepper to taste – For the eggs

Variations / Substitutions

• No buttermilk – Mix 2 cups whole milk with 2 tbsp white vinegar, let it sit for 5 minutes, and use cup for cup; the pancakes will be slightly less tangy but still fluffy.
• Turkey bacon – Works fine, though it cooks faster than pork, so watch it at 3 minutes per side.
• Chicken sausage links – Swap 1:1; reduce the cook time by about 2 minutes since they brown more quickly.
• Dairy-free – Use oat milk with the vinegar trick above and replace the butter with a neutral oil like avocado or refined coconut.
• Extra heat – Add 1/4 tsp cayenne to the pancake batter for a subtle warmth that cuts the richness of the bacon fat.
• Vegetarian – Plant-based breakfast sausage links and vegetarian bacon both work; the eggs and pancakes stay exactly the same.

If you want just the pancakes on their own, the Denny’s Buttermilk Pancake Copycat Recipe is worth trying as a standalone.

How To Make Grand Slam Breakfast

Step 1: Mix the Pancake Batter

In a large bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp granulated sugar, and 1/2 tsp salt. In a separate bowl or measuring jug, whisk together the 2 cups buttermilk, 1 egg, and 2 tbsp of the melted unsalted butter. Pour the wet ingredients into the dry and stir just until combined, about 10 to 12 strokes. Stop as soon as you no longer see dry flour.

The batter will look lumpy, and that is exactly right. Overmixing develops the gluten and turns pancakes flat and chewy, so resist the urge to smooth it out. Let the batter rest for 5 minutes while you start the bacon.

Step 2: Render the Bacon

Heat a large skillet over medium heat. Lay the 4 strips bacon flat in the cold pan, then bring it up to heat together. Cook for 4 to 5 minutes per side until the fat is rendered and the strips are deep amber and crisp at the edges. Transfer to a paper-towel-lined plate and leave the drippings in the pan.

The bacon will curl as it cooks. Press it down gently with a spatula during the first 2 minutes so it makes good contact with the pan. You want even color across the whole strip, not just the edges.

Step 3: Brown the Sausage Links

Keep the skillet over medium heat with the bacon drippings. Add the 4 pork breakfast sausage links and cook for 8 to 10 minutes total, turning them every 2 minutes so all sides get color. They are done when the internal temperature reaches 160°F (71°C) and the casings are golden brown with a few darker spots.

The fat in the pan will bubble around them as they cook. That is the fond forming on the bottom of the pan, which is what gives diner sausages that slightly caramelized taste. If the pan gets too dark, drop the heat to medium-low.

Step 4: Griddle the Pancakes

Heat a griddle or nonstick skillet over medium heat and add the remaining 1 tbsp unsalted butter, swirling to coat. Pour about 1/3 cup of batter per pancake onto the surface. Cook until bubbles form across the entire top surface and the edges look set and matte, about 3 minutes. Flip and cook for another 2 minutes until the underside is golden brown. You should get 4 pancakes from this batter.

Keep the finished pancakes on a baking sheet in a 200°F (93°C) oven while you cook the eggs so everything hits the table warm at the same time.

Step 5: Fry the Eggs

Using the same skillet you cooked the sausages in, reduce the heat to medium-low. Crack the 1 large egg gently into the pan. For sunny side up, cook undisturbed for 3 to 4 minutes until the whites are set and opaque but the yolk is still runny. For over easy, flip after 3 minutes and cook for 30 more seconds. Season with salt and black pepper to taste.

The residual fat in the pan is enough; you don’t need to add more. If you want scrambled eggs instead, whisk the egg with 1 tbsp of water and stir constantly over medium-low for about 2 minutes until just set.

Step 6: Plate and Garnish the Breakfast

Slide the 2 pancakes onto one half of a wide plate. Arrange the 2 sausage links and 2 bacon strips alongside them, then add the egg. Add a small pat of butter on top of the hot pancakes so it melts visibly at the table, and set a small pitcher of warm maple syrup on the side.

Recipe Tips

• Rest the batter. Those 5 minutes let the baking powder and soda start working, so the first pancake is as good as the last.
• Start bacon in a cold pan. It renders the fat slowly and evenly so you don’t get chewy strips with burnt edges.
• Don’t crowd the sausage links. They need space to brown properly. If your skillet is under 10 inches, cook them in 2 batches.
• Keep things warm in a low oven. A baking sheet at 200°F (93°C) holds cooked components without drying them out while you finish the eggs.

Cook times by thickness and component:

How To Store

• Refrigerate – Store pancakes, sausage, and bacon in separate airtight containers for up to 3 days. Eggs are best made fresh each time.
• Reheating – Warm pancakes in a dry skillet over medium-low for 1 to 2 minutes per side, or in a toaster for a crispier result. Reheat sausage and bacon in the same skillet at medium heat for 2 to 3 minutes.

What To Serve With Grand Slam Breakfast

A small glass of fresh orange juice works well here because the acidity cuts through the richness of the bacon and egg yolk in a way that coffee alone doesn’t. Hash browns or home fries alongside the plate add a starchy, crispy contrast to the soft pancakes. If you want to go full diner, a side of sliced tomatoes gives you something cool and acidic between bites of sausage.

Frequently Asked Questions

Can I make the pancake batter the night before?

Yes, with a caveat. Mix the dry and wet ingredients separately and combine them in the morning, since the baking soda starts losing its lift within an hour of hitting the buttermilk.

My pancakes are coming out pale and dense. What went wrong?

The pan is probably not hot enough. Flick a few drops of water on the surface before you pour the batter — they should bounce and evaporate in under 2 seconds.

Can I double this recipe to feed more people?

Yes, double every ingredient straightforwardly. Use 2 skillets running at the same time for the meat so everything finishes in the same window.

Is there a way to make the eggs without the leftover bacon fat?

Yes. Use 1 tsp of neutral oil or butter in a clean pan over medium-low heat. The eggs will taste slightly less smoky but will cook the same way.

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Grand Slam Breakfast Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs (1 for batter, 1 cooked to order)
• 3 tbsp unsalted butter (2 tbsp melted for batter, 1 tbsp for griddle)
• 4 strips thick-cut bacon
• 4 pork breakfast sausage links
• Salt and black pepper to taste

Method

 

1. Whisk the dry ingredients together, then whisk the wet ingredients separately, combine them with 10 to 12 strokes, and let the batter rest for 5 minutes.
2. Cook the 4 bacon strips in a cold skillet over medium heat for 4 to 5 minutes per side until deep amber and crisp, then set aside and keep the drippings.
3. Add the 4 sausage links to the drippings over medium heat and cook for 8 to 10 minutes, turning every 2 minutes, until the internal temperature reads 160°F (71°C).
4. Heat a griddle over medium heat with 1 tbsp butter, pour 1/3 cup batter per pancake, cook for 3 minutes until bubbles form, flip, and cook for 2 more minutes until golden. Hold finished pancakes in a 200°F (93°C) oven.
5. In the same skillet over medium-low heat, fry the 1 egg for 3 to 4 minutes for sunny side up or flip for 30 seconds for over easy. Season with salt and pepper.
6. Plate 2 pancakes, 2 sausage links, 2 bacon strips, and the egg. Add a pat of butter to the hot pancakes and serve with warm maple syrup alongside.

Notes

Everything here cooks faster than you expect once the skillet is properly hot, so have your plates ready before you crack the egg. If you’re cooking for 4 people, start a second skillet for the eggs so no one waits. Leftover pancakes reheat well in a toaster the next morning.