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.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
1 sandwich


  • cooking spray

  • 1 large egg

  • 1 slice ham

  • 2 leftover buttermilk pancakes

  • 1 slice Cheddar cheese

  • 2 tablespoons maple syrup


  1. 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.

  2. Meanwhile, toast pancakes in the toaster.

  3. 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.


I use the Buttermilk Pancakes recipe from this site.

Nutrition Facts (per serving)

493 Calories
23g Fat
50g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 493
% Daily Value *
Total Fat 23g 29%
Saturated Fat 9g 47%
Cholesterol 270mg 90%
Sodium 890mg 39%
Total Carbohydrate 50g 18%
Total Sugars 24g
Protein 24g
Vitamin C 0mg 2%
Calcium 377mg 29%
Iron 3mg 16%
Potassium 287mg 6%

* 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.

You’ll Also Love