Pancake Breakfast Sliders
Ingredients
For the Pancakes
-
1 cup all-purpose flour
-
2 tbsp sugar
-
1 tsp baking powder
-
1/2 tsp baking soda
-
1/4 tsp salt
-
1 cup buttermilk
-
1 large egg
-
2 tbsp melted butter
-
Butter or oil for cooking
For the Slider Fillings
-
450g ground breakfast sausage (or regular ground pork/beef)
-
8–10 slices of bacon
-
6–8 slices cheddar cheese (cut into smaller squares to fit the sliders)
-
Maple syrup (optional but recommended)
Instructions
1. Make the Mini Pancakes
-
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
-
In another bowl, whisk buttermilk, egg, and melted butter.
-
Combine wet and dry ingredients; mix until just combined (don’t overmix).
-
Heat a nonstick pan over medium heat and lightly grease it.
-
Pour small circles of batter (about 7–8 cm wide) and cook until bubbles form; flip and cook the other side until golden.
-
Make 12–16 pancakes depending on slider count.
2. Cook the Bacon
-
Fry bacon in a skillet over medium heat until crispy.
-
Drain on paper towels.
-
You can drizzle a bit of maple syrup on the bacon if you want the sweet-salty breakfast combo.
3. Cook the Sausage Patties
-
Divide the ground sausage into small patties sized to match the pancakes.
-
Season lightly with salt and pepper (optional).
-
Cook in a hot skillet 3–4 minutes per side until browned and cooked through.
-
Add a slice of cheddar cheese on top of each patty and let it melt.
4. Assemble the Sliders
-
Place one pancake at the bottom.
-
Add a cheese-topped sausage patty.
-
Layer crispy bacon on top.
-
Add another mini pancake as the top bun.
-
If you like the sweet-savory vibe, drizzle a tiny bit of maple syrup inside before closing.
Optional Upgrades
-
Add a fried quail egg or mini scrambled egg layer.
-
Use pepper jack cheese for a spicy kick.
-
Brush pancakes with melted butter before assembling.
Storage
-
Keep sliders in an airtight container in the fridge for 2–3 days.
-
Reheat in the air fryer for the best texture.