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Pancake Lasagna

Pancake Lasagna: A Savory Twist on Classic Comfort Food

Pancake Lasagna is a unique and savory spin on classic comfort food, perfect for brunch and family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 2 cups Pancake Mix Choose your favorite mix.
  • 2 large Eggs A flax egg can be used for a vegetarian substitute.
For the Savory Filling
  • 2 cups Cheddar Cheese Can substitute with mozzarella or Monterey Jack.
  • 4 strips Bacon Optional; turkey bacon can be used for a lighter option.
  • 1 medium Onion Can substitute with shallots.
  • 2 cloves Garlic Minced; garlic powder can be used if fresh is not available.
  • 1 can Diced Tomatoes Provides moisture; fresh tomatoes can be an alternative.
  • 1 teaspoon Dried Oregano Italian seasoning can substitute.
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.
For Greasing
  • 2 tablespoons Butter Can substitute with olive oil.

Equipment

  • Griddle
  • Skillet
  • baking dish

Method
 

Step‑by‑Step Instructions for Pancake Lasagna
  1. Combine pancake mix with eggs as per package directions. Preheat a greased griddle over medium heat and cook pancakes until golden brown. Set aside.
  2. Melt butter in a skillet. Sauté chopped onion and garlic until softened. Stir in canned diced tomatoes and oregano; simmer for 5-7 minutes. Season with salt and pepper.
  3. Preheat oven to 350°F. Layer a pancake in a greased baking dish, followed by cheese, tomato mixture, and bacon. Repeat for two more layers, finishing with a pancake and cheese on top.
  4. For a baked finish, drizzle melted butter on top and bake for 15-20 minutes until cheese is bubbly and golden. Alternatively, serve immediately without baking.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Leftover pancake lasagna can last up to 3 days in the fridge. Reheat gently to preserve texture and flavor.

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