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Sweet Pancake Sandwich Recipe

American · Dessert · 25 min total

A delightful twist on classic pancakes, this sweet pancake sandwich layers fluffy pancakes with a creamy filling and fresh fruit for a decadent breakfast or dessert.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• 2 tablespoons maple syrup (for serving)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
3. Pour wet ingredients into dry ingredients and stir until just combined (batter may be slightly lumpy).
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges are set, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter to make 8 pancakes.
6. In a small bowl, whip heavy cream and powdered sugar until soft peaks form.
7. To assemble, place one pancake on a plate, spread a dollop of whipped cream, add a layer of sliced strawberries and blueberries, then top with another pancake. Repeat for remaining sandwiches.
8. Drizzle with maple syrup and serve immediately.

Tips

• For extra flavor, add a pinch of cinnamon to the pancake batter.
• You can substitute any berries or sliced bananas for the fruit.
• These sandwiches are best served fresh but can be stored in the fridge for up to 2 hours.

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