Pancake Breakfast Sandwiches


For the pancakes:
  • 2 cups all purpose flour
  • 3 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 2 large eggs
  • 2 cups buttermilk
  • 2 tbsp melted butter

For the sandwiches:


  1. To make the pancakes, whisk together the dry ingredients in a large bowl. In a large measuring cup, whisk together wet ingredients and then add them to the dry ingredients. Whisk until the batter is smooth. 
  2. Heat a griddle pan or a large skillet over medium heat and spray with cooking spray or grease with butter. When the pan is hot, dollop pancake batter the size of the burgers (about 4”) on the hot griddle and cook until the edges begin to dry and the tops begin to bubble. Flip the pancakes and cook for another 2-3 minutes, until golden brown. Repeat with the remaining batter. 
  3. Meanwhile, cook the Cutting Vedge Burgers according to package instructions. 
  4. In a medium bowl, whisk together eggs and salt and pepper. 
  5. Heat 1 tbsp of butter in a large non-stick skillet and add the eggs to the hot pan. Cook, stirring frequently, until eggs are softly scrambled. Remove from the heat. 
  6. To make the sandwiches, place a burger patty on top of a pancake. Top with 1/4 of the scrambled eggs and a slice of sharp cheddar cheese. Top with another pancake and drizzle with maple syrup.

Recipe Creator: Anna Ramiz

CONVENIENT & TASTY RECIPES For the Aspiring Home Chef

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