Ingredients
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk or regular milk
- 1 large egg
- ½ tsp vanilla extract (optional)
- 1 tbsp melted butter
- Maple syrup (for drizzling on pancake batter)
- 4 large eggs
- 2 tbsp milk or cream
- Salt and pepper to taste
- 4 slices cheese of choice (cheddar, American, or plant-based)
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Add milk, egg, vanilla extract, and melted butter to the dry ingredients and stir until just combined. Let the batter rest for a few minutes.
- Lightly grease a skillet and place a ring mold over medium-low heat. Pour a few tablespoons of batter into the mold and drizzle maple syrup on top.
- Cook until bubbles form, then flip and cook until golden. Repeat to make 8 pancake buns.
- In another bowl, whisk eggs with milk, salt, and pepper. Cook in a nonstick skillet and fold into squares.
- Assemble the sandwich: Place one pancake on a plate, top with a cheese slice, a folded egg, and another pancake.
- Press gently and serve warm.
Notes
- Use a ring mold or wide mason jar lid for evenly sized pancakes.
- Make ahead and store in fridge (3 days) or freezer (2 months).
- Reheat in microwave then toast in pan or toaster oven.
- Add avocado, spinach, or mushrooms for extra nutrients.
- Use plant-based ingredients for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 390
- Sugar: 10g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 190mg
