Denny’s Grand Slam Breakfast

The Grand Slam has been on the Denny’s menu since 1977, and it is still one of the best deals in casual dining — two pancakes, two eggs, two strips of bacon, and two sausage links. Simple. Filling. The kind of breakfast that makes you want to sit in a vinyl booth for an hour reading the paper. But here is the thing: a Grand Slam costs about $10.99 now (more with coffee and tip), and the pancakes often taste like they came from a box mix because they literally did. This recipe serves four full Grand Slams for about $8 total, and the pancakes are made from scratch with buttermilk and real vanilla. You will never go back.

Ingredients

For the Buttermilk Pancakes (makes 8)

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the Eggs

• 8 large eggs
• 2 tablespoons whole milk
• 1 tablespoon unsalted butter
• Salt and pepper to taste

For the Bacon and Sausage

• 8 strips thick-cut bacon (Oscar Mayer or Wright brand)
• 8 breakfast sausage links (Jimmy Dean original)

For Serving

• Butter pats
• Maple syrup (Mrs. Butterworth’s for the authentic diner experience, or real maple for the upgrade)

Instructions

1. Start the bacon first — it takes the longest. Lay 8 strips of thick-cut bacon in a cold skillet in a single layer. Turn the heat to medium. Starting in a cold pan renders the fat slowly, which gives you evenly crispy bacon instead of burnt edges with chewy middles. Cook for 4-5 minutes per side, flipping once. Transfer to a paper towel-lined plate. Total time: about 10 minutes.
2. Cook the sausage links in the bacon fat. Do not wipe out that skillet. Add the sausage links to the rendered bacon grease and cook over medium heat for 7-8 minutes, rolling them every couple minutes so they brown evenly on all sides. The internal temperature should hit 160F. Set aside with the bacon.
3. Make the pancake batter while the meats cook. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and stir with a fork until just barely combined. The batter should be lumpy. If it is smooth, you overmixed it and your pancakes will be tough.
4. Cook the pancakes on a griddle or large nonstick skillet at 325F (medium heat). Lightly butter the surface. Pour 1/3 cup batter per pancake. Cook until bubbles form across the entire surface and the edges look set, about 2-3 minutes. Flip once and cook 1-2 minutes more until golden brown. Stack and keep warm in a 200F oven.
5. Scramble the eggs last so they are hot when you plate. Crack 8 eggs into a bowl, add the milk, and beat with a fork until the yolks and whites are fully combined. Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs and let them sit for 30 seconds until the edges start to set. Then push them gently with a spatula from the outside in, creating large, soft curds. Cook until just set but still slightly glossy — about 2 minutes total. They will continue cooking on the hot plate, so pull them off the heat while they still look a touch underdone.
6. Plate it diner-style. Two pancakes stacked off-center, two eggs beside them, two strips of bacon, two sausage links. Butter pat on the pancakes, syrup in a small pitcher on the side. Hash browns are not technically part of the Grand Slam, but if you want them, shred a russet potato, squeeze out the moisture in a towel, and fry in butter until golden — about 5 minutes per side.

Pro Tips

• The secret to diner-style pancakes is not overmixing the batter. Stir 10-15 times with a fork and stop. Lumps are your friend. Overmixing develops gluten and turns pancakes into rubber discs.
• Let the pancake batter rest for 5 minutes after mixing. The baking powder activates and creates air bubbles that make the pancakes fluffier.
• For extra crispy bacon without babysitting it, bake it on a sheet pan at 400F for 18-20 minutes. It comes out perfectly flat and evenly crispy every time.

The Michelin Twist

Here are some ways to dress it up:

• Make lemon ricotta pancakes: Fold 1/2 cup fresh ricotta and the zest of one lemon into the batter. The ricotta makes them impossibly fluffy and creamy, and the lemon zest adds brightness that cuts through the richness of the bacon and eggs.
• Upgrade to duck eggs and heritage pork bacon: Duck eggs have richer, creamier yolks with a deeper orange color. Heritage pork bacon from a brand like Niman Ranch has more complex flavor than commodity bacon. The difference is noticeable.
• Drizzle with real Vermont maple syrup infused with bourbon and vanilla: Warm the maple syrup gently, stir in a tablespoon of bourbon and half a vanilla bean’s seeds. The alcohol cooks off, leaving smoky-sweet complexity.

Cost Breakdown

Ingredient	Amount	Cost
All-purpose flour	1.5 cups	$0.22
Eggs	9 large	$2.25
Thick-cut bacon	8 strips	$2.50
Breakfast sausage links	8	$1.75
Buttermilk	1.25 cups	$0.40
Butter	~4 tbsp	$0.50
Sugar, baking powder, vanilla	misc	$0.20
Milk	2 tbsp	$0.03
Total		$7.85

Compare to $10.99 per Grand Slam at Denny’s (4 orders = $43.96) — save 82%

Nutrition (Per Serving)

• Calories: 620
• Protein: 32g
• Fat: 36g
• Carbs: 42g