Name: Smash Burger Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ground beef (80/20 for best flavor); 1 tablespoon olive oil; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; Salt and pepper to taste; 2 cups pancake mix (store-bought or homemade); 1 cup milk; 1 egg; 1 tablespoon melted butter; 4 slices American cheese; 1 small onion, thinly sliced; Pickles for topping; Ketchup and mustard for serving

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Smash Burger Pancakes are a playful, mouthwatering fusion of two beloved comfort foods—juicy, crispy-edged smash burgers and fluffy, golden pancakes. I love how this combo turns an ordinary brunch or casual dinner into something totally unexpected and satisfying.

Smash Burger Pancakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (80/20 for best flavor)

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

Salt and pepper to taste

2 cups pancake mix (store-bought or homemade)

1 cup milk

1 egg

1 tablespoon melted butter

4 slices American cheese

1 small onion, thinly sliced

Pickles for topping

Ketchup and mustard for serving

Directions

I start by mixing the ground beef with Worcestershire sauce, garlic powder, salt, and pepper. Then, I shape them into 4 small patties.

I heat olive oil in a skillet over medium-high heat, add the patties, and smash them flat with a spatula. I cook each for 2–3 minutes per side, adding a cheese slice in the last minute so it melts perfectly.

In another bowl, I whisk together the pancake mix, milk, egg, and melted butter until the batter is smooth.

On a medium-heat griddle or non-stick skillet, I pour about ¼ cup of batter for each pancake and cook them 1–2 minutes on each side until golden and fluffy.

To assemble, I layer a pancake, add a cheesy beef patty, top with onions, pickles, and a drizzle of ketchup and mustard, and then finish with another pancake.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: 540 kcal per serving

Variations

I sometimes swap the American cheese for sharp cheddar or pepper jack for an extra kick. Adding crispy bacon or a fried egg between the layers gives it a serious brunch upgrade. For a spicier version, I like to add jalapeños or a dash of hot sauce.

Storage/reheating

I store the cooked patties and pancakes separately in the fridge for up to 3 days. When I want to reheat, I use a skillet or the microwave. Pancakes can also go in the toaster for a quick crisp-up. I always assemble them fresh for the best texture.

FAQs

Can I make the pancakes ahead of time?

Yes, I often make them a day in advance and reheat in the toaster or skillet for convenience.

What’s the best beef to use?

I prefer 80/20 ground beef—it gives a great balance of flavor and moisture.

Can I use a different cheese?

Absolutely. I sometimes use cheddar, Swiss, or pepper jack depending on my mood.

How do I keep the pancakes from getting soggy?

I make sure to cool them slightly before layering and avoid overloading with sauces. Toasting them briefly also helps.

Can I make this gluten-free?

Yes, I use a gluten-free pancake mix and ensure my Worcestershire sauce and other condiments are gluten-free too.

Conclusion

Smash Burger Pancakes are a seriously fun and delicious twist that always gets attention at the table. I love how it takes simple ingredients and turns them into something unique and crave-worthy. Whether it’s for brunch or an unexpected dinner, this recipe never disappoints.

Recipe:

Smash Burger Pancakes

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Halal

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Description

Smash Burger Pancakes combine juicy, crispy-edged smash burgers with fluffy pancakes for a savory and satisfying twist on brunch or breakfast-for-dinner. This playful fusion is layered with cheese, onions, pickles, and classic burger condiments for a fun and delicious meal.

Instructions

Mix ground beef with Worcestershire sauce, garlic powder, salt, and pepper, then form into 4 small patties.
Heat olive oil in a skillet over medium-high heat. Add the patties and smash flat with a spatula. Cook for 2–3 minutes per side, adding cheese in the last minute to melt.
In a bowl, whisk pancake mix, milk, egg, and melted butter until smooth.
Heat a griddle or non-stick skillet over medium heat. Pour about ¼ cup batter for each pancake and cook for 1–2 minutes per side until golden and fluffy.
To assemble, place a pancake on a plate, add a cheesy beef patty, top with onions, pickles, ketchup, and mustard, and finish with another pancake.