Cook your savory fillings. In a skillet over medium heat, cook bacon until crisp or sear sausage patties until browned and cooked through. Set on a paper towel–lined plate. Keep warm.

Make the pancake batter. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla. Pour wet into dry and stir gently until just combined. A few small lumps are fine.

Rest the batter. Let it sit for 5–10 minutes. This helps the leaveners activate and makes the pancakes extra fluffy.

Preheat your griddle. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter. The surface is ready when a drop of water dances and evaporates.

Cook the pancakes. Pour about 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, 2–3 minutes. Flip and cook another 1–2 minutes until golden. Aim for 8 pancakes (two per sandwich).

Keep pancakes warm. Transfer cooked pancakes to a low oven (200°F/95°C) on a baking sheet while you finish the rest.

Scramble or fry the eggs. For soft scrambled: whisk eggs with a pinch of salt. Melt butter in a skillet over medium-low heat. Cook, stirring gently, until just set and creamy. For fried: cook eggs in butter to your desired doneness. Season with salt and pepper.

Melt the cheese. Place a slice of cheese on top of the warm eggs in the pan for 20–30 seconds, or lay it between hot pancake and egg during assembly so it softens.

Assemble the sandwich. Layer one pancake, eggs with melted cheese, your savory filling (bacon, sausage, or ham), and any add-ons like avocado or spinach. Top with the second pancake.

Optional finishing touch. Drizzle with a little maple syrup or hot sauce. Serve immediately while warm and melty.