Pancake Sammy Recipe

Make batter

In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl or large measuring cup whisk together buttermilk, the egg, and melted butter or oil until uniform.

Pour the wet ingredients into the dry and gently stir just until combined. Batter should be slightly lumpy — do not overmix. Let rest 5 minutes while you prepare other components (this relaxes gluten and hydrates the flour).

Cook pancakes

Heat a 10–12 inch nonstick or cast-iron skillet over medium heat until hot (about 2–3 minutes). Lightly coat with the 1 tsp oil or a little butter and wipe with a paper towel to leave a thin film.

For each pancake, pour about 1/3 cup of batter onto the skillet spaced apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden, about 1–2 minutes more. Repeat to make two pancakes total, keeping finished pancakes warm on a plate tented with foil.

For bacon: In a cold skillet lay bacon slices in a single layer; cook over medium heat, flipping occasionally, until crisped to your liking, about 6–10 minutes depending on thickness. Transfer to paper towels to drain.

For sausage: If using links or patties, cook over medium heat in a skillet with a small drizzle of oil or in the same pan after pancakes are done. Cook until browned and cooked through (internal temp 160°F/71°C), about 4–6 minutes per side for patties or as package indicates. Drain on paper towels.

Fry eggs

Use the same skillet (wipe if needed) and heat over medium-low. Add 1 tsp butter or oil. Crack two eggs into the pan and season with salt and pepper.

For over-easy: cook until whites are set, about 2–3 minutes, then gently flip and cook 15–30 seconds more. For over-medium: flip and cook 45–60 seconds. For sunny-side: cover the pan and cook until whites are set but yolks remain runny, about 2–4 minutes. Remove eggs and keep warm.

Place one buttermilk pancake on the plate. Top with your choice of meat (2 sausage pieces or 2–3 bacon slices). Place both fried eggs on top of the meat.

Top with the second pancake to create a sandwich stack. If desired, spread a little butter on the top pancake and drizzle maple syrup around or over the side for sweet-salty contrast. Garnish with chopped chives or parsley if using.

Serve immediately while hot. Cut in half if preferred and provide extra syrup or hot sauce on the side.