Leftover Pancake Breakfast Sandwich

A pancake sandwich is a great way to use up leftover pancakes! We made this sandwich one weekend purely by accident. It's more of a knife-and-fork breakfast, rather than an eat-with-your-hands sandwich. There's room for lots of variation.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine American

Servings 1 people

Calories 530.7 kcal

Equipment

1 Frying Pan
1 Spatula
1 Toaster Alternatively, use a microwave or oven
1 Serving Plate

Ingredients

Main

cooking spray
1 large egg
1 slice ham
2 leftover buttermilk pancakes
1 slice Cheddar cheese
2 tablespoons maple syrup

Instructions

Heat a frying pan over medium heat and lightly spray with cooking spray. Crack egg into the pan and break the yolk. Cook egg to desired firmness. Warm sliced ham in the pan alongside the egg.
Meanwhile, toast pancakes in the toaster.
Assemble the sandwich: Place one toasted pancake on a plate. Top with cooked egg, 1/2 of the maple syrup, Cheddar cheese, warmed ham slice, and remaining pancake. Drizzle remaining maple syrup over top.

Notes

For the egg, consider cooking it over easy or sunny-side up if you prefer a runny yolk, which adds a lovely richness. Alternatively, a quick scramble would also work well. To ensure the Cheddar melts beautifully, place it on the warm egg or ham immediately after cooking, or briefly cover the pan for 30 seconds. When reheating pancakes, aim for a gentle warmth and slight crispness; avoid over-toasting to prevent dryness. Feel free to experiment with other breakfast proteins like bacon or sausage, or different cheeses such as Swiss or provolone. A pinch of black pepper on the egg can also elevate the flavor profile, making this a truly versatile and satisfying breakfast.