Why You’ll Love This Recipe
This Pancake Sandwich is the ultimate breakfast mashup — soft, fluffy pancakes filled with your favorite sweet or savory ingredients. Think buttery pancakes layered with crispy bacon, melted cheese, and eggs for a hearty morning meal, or creamy peanut butter and banana for a sweet treat. The beauty of this recipe lies in its versatility — you can tailor it to your cravings and still have it ready in minutes. I once made these with blueberry pancakes and a drizzle of maple syrup over scrambled eggs and sausage, and the flavor combination was phenomenal. Perfect for brunch, meal prep, or an on-the-go breakfast, this pancake sandwich is comforting, filling, and endlessly customizable.
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Pancake Sandwich: A Sweet and Savory Breakfast Twist You’ll Love
- Total Time: 25 mins
- Yield: 6 sandwiches
- Diet: Vegetarian
Description
Fluffy pancake sandwiches filled with your favorite sweet or savory fillings — a fun twist on traditional pancakes that’s perfect for breakfast, brunch, or an on-the-go snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or regular milk with 1 tsp vinegar)
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Fillings: scrambled eggs, cheese, bacon, Nutella, peanut butter, jam, or fruit slices
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix; a few lumps are fine).
- Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with remaining batter.
- To assemble the sandwiches: place one pancake as the base, add your desired filling (e.g., eggs and cheese for savory, or Nutella and strawberries for sweet), then top with another pancake.
- Serve warm, optionally drizzled with syrup or honey for sweetness.
Notes
- For meal prep, make mini pancake sandwiches and freeze them; reheat in a toaster or microwave.
- Try savory fillings like ham and melted cheese, or sweet ones like banana and Nutella.
- Make the pancakes smaller (silver-dollar size) for bite-sized versions.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – The base for soft, fluffy pancakes with the perfect balance of structure and tenderness.
Baking powder – Helps the pancakes rise, making them light and airy.
Sugar – Adds a touch of sweetness to balance both sweet and savory fillings.
Salt – Enhances the overall flavor and prevents the pancakes from tasting flat.
Milk – Creates a smooth, pourable batter and adds richness. You can use dairy or a plant-based milk alternative.
Eggs – Provide structure and give the pancakes their fluffy texture.
Butter (melted) – Adds moisture, richness, and a subtle buttery flavor.
Vanilla extract (optional) – Perfect for sweet versions; it adds warmth and aroma.
Savory fillings (optional) – Scrambled eggs, crispy bacon, cheese slices, or sausage patties for a protein-packed breakfast.
Sweet fillings (optional) – Peanut butter, Nutella, banana slices, strawberries, or honey for a dessert-inspired twist.
Maple syrup or honey – Drizzle on top or between the pancakes for extra sweetness.
Directions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, mix the milk, eggs, melted butter, and vanilla extract (if using). Pour the wet ingredients into the dry ingredients and whisk until just combined — a few small lumps are fine.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2–3 minutes, or until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown. Repeat with the remaining batter.
To assemble the sandwich, layer your chosen fillings between two pancakes. For a savory version, start with a pancake, add scrambled eggs, bacon or sausage, and a slice of cheese, then top with another pancake. For a sweet version, spread peanut butter or Nutella, add banana or strawberry slices, and drizzle with honey or syrup before topping with a second pancake.
Serve immediately while warm, or wrap in parchment paper for an easy grab-and-go breakfast.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4–6 pancake sandwiches.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Storage/reheating
Store leftover pancakes (without fillings) in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. To reheat, warm in the toaster, oven, or microwave until heated through. Assemble the sandwiches fresh before serving for the best texture. If you’re meal-prepping savory versions, wrap them individually in foil and reheat in the oven for 10 minutes at 350°F (175°C).
Variations and Customizations
Classic Breakfast Sandwich
Layer scrambled eggs, cheddar cheese, and crispy bacon between pancakes for a hearty breakfast favorite.
Sweet Banana-Nutella Sandwich
Spread Nutella on warm pancakes, add banana slices, and drizzle with honey for a decadent treat.
Blueberry Delight
Use blueberry pancakes with cream cheese and a touch of maple syrup for a fruity twist.
Peanut Butter & Jelly Pancake Sandwich
Swap bread for pancakes — spread peanut butter and your favorite jam for a nostalgic twist.
Chicken & Syrup Sandwich
Add crispy fried chicken tenders between pancakes and drizzle with maple syrup for a Southern-inspired treat.
Vegan Pancake Sandwich
Use plant-based milk, vegan butter, and egg replacer. Fill with peanut butter and fruit for a dairy-free option.
Savory Ham & Egg Pancake Stack
Layer sliced ham, fried egg, and melted Swiss cheese between pancakes for a filling breakfast meal.
Apple Cinnamon Pancake Sandwich
Spread cinnamon applesauce and add sautéed apple slices for a cozy, fall-inspired version.
Strawberry Shortcake Sandwich
Use whipped cream and fresh strawberries between pancakes for a dessert-style delight.
Chocolate Lover’s Pancake Sandwich
Add chocolate chips to the batter and fill with chocolate ganache or hazelnut spread for pure indulgence.
FAQs
Can I make the pancakes ahead of time?
Yes, cook them ahead and store in the fridge or freezer, then reheat when ready to assemble.
Can I use pancake mix instead of homemade batter?
Absolutely — just prepare according to package instructions and continue with the recipe.
How do I keep pancakes warm while making batches?
Keep them in a 200°F (95°C) oven on a baking sheet until ready to assemble.
What’s the best cheese for savory pancake sandwiches?
Cheddar, mozzarella, or American cheese melt beautifully and pair well with eggs and bacon.
Can I make them gluten-free?
Yes, substitute with a gluten-free flour blend or pancake mix.
How can I make them dairy-free?
Use almond or oat milk and coconut oil instead of butter.
Can I pack these for lunch?
Yes, just wrap them in parchment or foil and keep them slightly warm — they travel well.
What’s the best way to reheat frozen pancakes?
Reheat in a toaster, oven, or microwave until soft and warm.
Can I make them mini-sized for kids?
Yes, cook smaller pancakes and use mini fillings for adorable, bite-sized sandwiches.
Do they taste good cold?
Yes, especially the sweet versions — they make great lunchbox treats or snacks.
Conclusion
This Pancake Sandwich recipe takes traditional breakfast to a whole new level — fluffy pancakes meet endless filling possibilities, from savory eggs and bacon to sweet fruits and spreads. It’s versatile, kid-friendly, and perfect for busy mornings or weekend brunches. Once you try making your breakfast sandwiches with pancakes instead of bread, you’ll never look back — every bite is soft, flavorful, and completely satisfying.
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