Few dishes spark as much joy as a good burger or a stack of fluffy pancakes. Now, imagine combining the savory richness of a smash burger with the soft, golden goodness of pancakes. The result? Smash Burger Pancakes — a mouthwatering fusion that delivers the best of both worlds. This dish balances sweet and savory elements, creating a culinary experience that’s surprising yet satisfying. Perfect for brunch, game day, or a creative dinner, these pancakes are bound to impress anyone who takes a bite.

Ingredients

To make about 4 servings (8–10 Smash Burger Pancakes), gather the following ingredients:

For the Pancake Batter

All-purpose flour – 1 ½ cups (190 g)
Baking powder – 2 teaspoons
Baking soda – ½ teaspoon
Granulated sugar – 2 tablespoons
Salt – ½ teaspoon
Buttermilk – 1 ¼ cups (300 ml)
Large eggs – 2
Unsalted butter (melted) – 2 tablespoons
Vanilla extract – ½ teaspoon

For the Smash Burger Filling

Ground beef (80/20 blend) – 1 lb (450 g)
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Garlic powder – ½ teaspoon
Onion powder – ½ teaspoon
Cheddar or American cheese – 4 slices

Optional Toppings

Pickles – ¼ cup (sliced)
Caramelized onions – ½ cup
Burger sauce (mayonnaise, ketchup, mustard blend) – ¼ cup
Maple syrup – 2 tablespoons (for sweet-savory balance)

Instructions

Step 1: Prepare the Pancake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a separate bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Slowly pour the wet mixture into the dry ingredients, whisking gently until smooth. Avoid overmixing — a few small lumps keep pancakes tender. Set the batter aside for about 10 minutes to rest.

Step 2: Shape and Season the Beef

Divide the ground beef into 8 equal portions (about 2 ounces each). Roll each portion into a ball and season with salt, pepper, garlic powder, and onion powder. Keep them chilled while you heat your griddle.

Step 3: Smash and Sear the Burgers

Heat a cast-iron skillet or griddle over medium-high heat. Once hot, lightly oil the surface. Place one beef ball on the pan and smash it flat using a sturdy spatula or burger press. The patty should be about ¼ inch thick. Cook for 1–2 minutes per side, until crispy and browned. Add a slice of cheese on top and let it melt slightly before removing from the heat. Repeat for all patties.

Step 4: Cook the Pancakes

Reduce the heat to medium. Lightly grease the same pan. Pour ¼ cup of batter for each pancake, spacing them evenly. Let them cook for 1–2 minutes, until bubbles form on the surface.

Step 5: Assemble and Finish

Before flipping the pancake, place one cooked burger patty (cheese side up) in the center of the bubbling batter. Spoon a little more pancake batter (about 1 tablespoon) over the top to seal it in. Flip carefully and cook for another 2 minutes, until golden brown. The pancake should puff slightly while the burger stays juicy inside. Repeat for remaining pancakes.

Conservation and Storage

Allow the Smash Burger Pancakes to cool completely before storing. Place them in an airtight container with parchment paper between layers.

Refrigeration: Store up to 3 days in the refrigerator. Reheat in a skillet over medium heat for 2–3 minutes per side or in the oven at 350°F (175°C) for 8–10 minutes.
Freezing: Wrap each pancake individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a toaster oven or skillet until heated through.

To maintain their texture, avoid microwaving as it can make them soggy.

Variations

1. Breakfast Style

Add crisp bacon bits or crumbled sausage between the pancake and burger layer. Serve with a drizzle of maple syrup for a hearty breakfast treat.

2. Spicy Twist

Mix 1 teaspoon of hot sauce or chopped jalapeños into the beef mixture. Top with pepper jack cheese for a fiery kick.

3. Vegetarian Version

Replace the beef with plant-based burger patties and use vegan cheese. The pancake batter can also be made dairy-free by using almond milk and vegan butter.

4. Global Fusion

Experiment with flavors like teriyaki glaze and grilled pineapple for a Hawaiian touch, or chipotle aioli and avocado slices for a Southwestern version.

Serving Suggestions

Smash Burger Pancakes shine when served hot off the griddle. Here are several ways to elevate the dish:

Classic Stack: Layer 2–3 pancakes on a plate, drizzle lightly with maple syrup, and top with caramelized onions.
Savory Burger Stack: Serve each pancake with a dollop of burger sauce and a few pickle slices. Add shredded lettuce or arugula for freshness.
Brunch Board: Combine Smash Burger Pancakes with scrambled eggs, crispy fries, and mini dipping sauces for an indulgent spread.
Mini Sliders: Make smaller versions using 2-inch pancakes for bite-sized party snacks.

Garnish with sesame seeds or chives to mimic burger buns and enhance presentation.

Tips for Perfecting the Dish

Choose the right beef: An 80/20 blend offers the best balance of fat and flavor.
Smash confidently: Apply firm pressure for maximum crust formation, but avoid tearing the patty.
Timing matters: Start cooking pancakes immediately after the burger patties to keep the cheese melted.
Temperature control: Medium heat prevents the pancake from burning before the inside cooks.
Rest before serving: Let the pancakes sit for 1–2 minutes after cooking to allow juices to redistribute.

Conclusion

Smash Burger Pancakes transform two familiar comfort foods into something entirely new and exciting. They combine the crisp sear of a burger with the fluffiness of pancakes, creating a dish that’s rich, flavorful, and surprisingly balanced. Whether served for breakfast, brunch, or dinner, this recipe invites creativity — you can adapt the flavors, toppings, and sauces to match any mood or occasion.

This fusion dish proves that culinary innovation doesn’t require complexity, just imagination. With every bite, you’ll experience the satisfying crunch of a smash burger wrapped in the soft warmth of a pancake — a perfect union of savory and sweet that’s sure to become a favorite.

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Smash Burger Pancakes: A Unique Twist on Two Comfort Classics

Author: hafsahafsa
Total Time: 40 minutes
Yield: 8–10 Smash Burger Pancakes (4 servings) 1x
Diet: Vegetarian

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Description

Smash Burger Pancakes combine the juicy flavor of smash burgers with the fluffy texture of pancakes. This innovative dish delivers the perfect balance of sweet and savory — a must-try for breakfast lovers, brunch fans, and food experimenters alike.

Ingredients

Scale

For the Pancake Batter

1 ½ cups (190 g) all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 tablespoons granulated sugar

½ teaspoon salt

1 ¼ cups (300 ml) buttermilk

2 large eggs

2 tablespoons unsalted butter, melted

½ teaspoon vanilla extract

For the Smash Burger Filling

1 lb (450 g) ground beef (80/20 blend)

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

4 slices cheddar or American cheese

Optional Toppings

¼ cup sliced pickles

½ cup caramelized onions

¼ cup burger sauce (mayonnaise, ketchup, mustard blend)

2 tablespoons maple syrup (optional for sweet-savory flavor)

Instructions

Prepare the Pancake Batter:
In a bowl, mix flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk buttermilk, eggs, butter, and vanilla. Combine wet and dry ingredients. Mix until smooth but slightly lumpy. Rest batter for 10 minutes.

Shape and Season the Beef:
Divide beef into 8 portions (2 oz each). Roll into balls. Season with salt, pepper, garlic, and onion powder. Chill while preheating your pan.

Smash and Sear the Burgers:
Heat a griddle over medium-high. Oil lightly. Place beef ball on it and smash flat with a spatula. Cook 1–2 minutes per side until crisp and browned. Add cheese to melt. Set aside.

Cook the Pancakes:
Lower heat to medium. Pour ¼ cup batter per pancake. When bubbles appear, add one burger patty in the center. Spoon 1 tablespoon of batter over top to cover. Flip and cook 2 more minutes until golden.

Assemble and Serve:
Repeat for all pancakes. Serve warm with caramelized onions, pickles, or syrup.