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Grilled Cheese Pancakes

Rose Lemere
Featuring light and fluffy pancakes, gooey melted cheese, crumbled bacon, and pure maple syrup, it’s hard to go wrong with this unique and tasty recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 566 kcal

Ingredients
  

For the pancake batter:

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp white sugar
  • 1 cup + 2 tbsp whole milk
  • 1/4 cup sour cream
  • 1 egg
  • 3 tbsp melted butter plus more for the pan

For the cheese blend

  • 1 cup Shredded cheddar cheese I like to use sharp cheddar!
  • 1 cup Shredded mozzarella cheese
  • 1/4 cup Grated Parmesan cheese

Toppings

  • Crumbled crispy bacon I love using applewood-smoked bacon for this recipe!
  • pure maple syrup

Instructions
 

  • In a large bowl, whisk together the flour, baking powder, sea salt, sugar, and black pepper. Add the milk, egg, sour cream, and melted butter, and fold until just combined. It’s okay if your batter has a few lumps!
  • In a small bowl, combine your shredded and grated cheeses, and set aside.
  • In a large skillet over medium heat, melt a generous amount of butter. Once the pan is hot, ladle in roughly 1/3 cup of batter. Cook until small bubbles appear on top and the bottom is golden brown. Flip and cook the second side, then remove from the pan and place on a small plate.
  • Start another pancake in the skillet. As soon as you flip the second pancake, sprinkle about 3-4 tablespoons of your cheese mixture on top (more or less, depending on how cheesy you want it). Cover the pan to help the cheese melt quickly.
  • Once the cheese is melted and the bottom of the pancake is cooked, place the first pancake on top of the melted cheese, forming a sandwich.
  • Remove the finished pancake stack from the skillet and place it on a serving plate. (See notes below for how to keep pancakes warm if you’re not serving them immediately.)
  • Repeat with the remaining pancake batter and cheese mixture. You should end up with about 4–5 pancake cheese sandwiches.
  • Serve your grilled cheese pancakes immediately, topped with crumbled bacon and maple syrup. (and any leftover cheese blend!)
  • Enjoy!

Notes

Any leftover grilled cheese pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop. This recipe can also be made on an electric griddle.
If you prefer to make all the pancakes before serving, place each finished pancake sandwich on a baking sheet and keep them warm in a 200°F oven until ready to serve.
These pancakes are delicious on their own or served alongside hash browns and your favorite breakfast meat.
Feel free to use any of your favorite cheeses in place of the ones listed!

Nutrition

Serving: 1sandwichCalories: 566kcalCarbohydrates: 45gProtein: 23gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 135mgSodium: 1375mgPotassium: 236mgFiber: 1gSugar: 7gVitamin A: 1039IUVitamin C: 0.1mgCalcium: 621mgIron: 3mg
Keyword bacon, Breakfast, grilled cheese, pancakes
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