A delicious and satisfying pancake sandwich featuring layers of fluffy buttermilk pancakes, a cooked egg, savory ham, melted Cheddar cheese, and sweet maple syrup, perfect for a quick and hearty breakfast or brunch.
Total Time:15 minutes
Yield:1 serving
Ingredients
Main Ingredients
1 large egg
1 slice ham
2 leftover buttermilk pancakes
1 slice Cheddar cheese
2 tablespoons maple syrup
cooking spray
Instructions
Heat the pan: Heat a frying pan over medium heat and coat it lightly with cooking spray to prevent sticking.
Cook the egg and warm ham: Cook the egg in the pan to your desired doneness while simultaneously warming the slice of ham until heated through.
Toast the pancakes: Toast the two leftover buttermilk pancakes in a toaster until warm and slightly crisp on the outside.
Assemble the sandwich: Place one toasted pancake on a plate, layer the cooked egg on top, drizzle half of the maple syrup over the egg, then add the slice of Cheddar cheese followed by the warmed ham.
Complete the sandwich: Top with the second toasted pancake and drizzle the remaining maple syrup over the top to finish your sandwich.
Notes
Using leftover pancakes is a great way to reduce waste and save time.
You can substitute ham with turkey bacon or a vegetarian option for variation.
Adjust the egg doneness to your preference—fried, scrambled, or even poached works well.
For extra flavor, consider adding a pinch of black pepper or hot sauce.
Use real maple syrup for authentic sweetness, or substitute with honey if preferred.
