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READY IN 15 mins

Leftover Pancake Breakfast Sandwich

Read Reviews (32)

"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 a eat-with-your-hands sandwich. There's room for lots of variation! I use the Buttermilk Pancakes II recipe for the pancakes." — tiffany13

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All about Eggs

Original recipe makes 1 sandwich Change Servings

cooking spray
1 egg
1 slice ham

2 leftover buttermilk pancakes
1 slice Cheddar cheese
2 tablespoons maple syrup

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Directions

Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.

Kitchen-Friendly View

PREP 5 mins
COOK 10 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 22, 2011

Simple and delicious! What a great idea for a quick and easy breakfast treat! I love the combination of sweet and salty. Whenever I make homemade pancakes it makes a ton - enough to freeze a few for a future date. This was perfect to thaw a few and assemble these sandwiches. I made one with bacon and one with sausage. I can't wait to try a version with ham. No matter what kind of breakfast meat you use this is bound to be good and not to mention filling! I used real maple syrup that I placed on the side for dipping - De-lish! Thanks for the great recipe tiffany13!

—Jillian

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Most Helpful Critical Review

Mar 24, 2013

I made pancakes specifically so I could try this. I used Gouda instead of the Cheddar. Like another reviewer said, each ingredient on its own was great, but I think I was expecting something different. However, it's filling and I enjoyed it. I think the other ingredients overpowered the taste of the pancakes, and I missed that particular taste. I did use cherry jam instead of maple syrup which I didn't have, and I must have done myself a disservice, from what others are saying. I will definitely try again with maple syrup, and other variations of meat and cheese.

—Hannah

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34 Ratings

Jun 12, 2011

This was a great way to use up leftovers in my fridge in a new way. This was quick for me to throw together and the kids thought this was great. Like, best mom ever great. I didn't have any ham on hand but I did have leftover cooked bacon that I used instead. I also used homemade whole-wheat pancakes, too. My kids are "dippers" so I just had a little syrup on the side and cut the "sandwiches" into fourths for easy dipping. NOTE: I've made this many times now, also with thin homemade breakfast sausage patties, and it's always a hit--especially with my truck-driving husband, who can't wait around in the morning for a hot breakfast. I can easily pre-cook the ingredients for this, assemble it, and wrap it in a paper towel for him to warm in the microwave before he heads out in the morning. EXCELLENT idea.

—Sarah Jo

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Mar 16, 2011

I made these for my kids for "lunch" because my breakfast time was interupted. However. These are great. Why pay 3-4 to get a hot piping fresh one at McD's when you can save money and make them at home. I did so for 4 kids I saved so much money in doing so. And didn't waste nothing. They were quick and excellent. I ended up using up some frozen items that I had saved in my freezer in making this and my calorie count for these were lower then the recipes count. I used Walmart Brand pancakes, Kraft Fat-Free Slice Cheese, Hormel Natural Choice Ham, TimberRidge Scrambled Egg Patties & Sugar Free Maple Grove Syrup, total calories was 355, 41g carbs, 11.5g fat, 25g protein....Now looking at this...wow on calories and carbs but on a cold day, that might be needed. On the protein factor...AWESOME. But as the recipe stands...we will make again because it was simple, quick and the overall usage of using up leftovers, is by far a bonus. I'm pretty sure I can make low carb pancakes and store in the freezer that would totally bring down that part of carbs and calories to boot. But for time, budget and the overall satisfaction in this recipe...is a total winner for my kids. Thanks Tiffany...I will keep this recipe as a staple for my leftovers.

—mis7up

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Feb 22, 2011

This is a great sandwich. I used bacon in place of the ham but you could use any meat or cheese. Better and cheaper than the fast food brand. Thanks for the idea.

—JenToBeach

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Apr 04, 2011

Great idea! It was a great way to start off the morning. I used frozen pre-made pancakes to save some time, turned out yummy.

—AmericanGirl9597

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Mar 16, 2011

If this is a knife and fork sammie, why break the yolk? It would just add some extra sauce to the mix-otherwise a great meal-I used bacon, but sausage patties would be equally good!

—jordysmom

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Jul 06, 2009

We make this recipe so often now, that we make pancakes just to eat them this way! I have to say that real maple syrup is a must. Enjoy!

—tiffany13

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Nutrition

Calories
493 kcal
25%

Carbohydrates
50.4 g
16%

Cholesterol
295 mg
98%

Fat
22.5 g
35%

Fiber
0 g
0%

Protein
23.5 g
47%

Sodium
890 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Leftover Pancake Breakfast Sandwich

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 493
Calories from Fat: 203

% Daily Value *
Total Fat 22.5g 35 %
Saturated Fat 9.4g 47 %
Cholesterol 295mg 98 %
Sodium 890mg 36 %
** Potassium 287mg 8 %
Total Carbohydrates 50.4g 16 %
** Dietary Fiber 0g 0 %
Protein 23.5g 47 %
** Sugars 24.3g
Vitamin A 12 %
Vitamin C < 1 %
Calcium 47 %
Iron 29 %
** Thiamin 20 %
** Niacin 31 %
** Vitamin B6 8 %
** Magnesium 11 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.