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Cheeseburger Pancakes

 Cheeseburger Pancakes
Donna Wenzel of Monroe, Michigan combines the flavors of juicy cheeseburgers and freshly baked buns in this dinner delight. "Served with ketchup, a cheese sauce or cream of mushroom soup mixed with half-and-half, this is a hearty meal the whole family enjoys," she writes.
12 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 egg
  • 1 cup milk

Directions

  • In a skillet, cook beef, onion, celery and green pepper until meat is
  • no longer pink and vegetables are tender; drain. Stir in soup,
  • Worcestershire sauce, celery seed, salt and pepper. Remove from the
  • heat; cool slightly. Stir in cheese.
  • In a bowl, combine the flour and baking powder. Combine the egg and
  • milk; stir into dry ingredients just until moistened. Add beef
  • mixture; mix well.
  • Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook

2 of 2

Cheeseburger Pancakes (continued)

Directions (continued)

  • for 4-6 minutes on each side or until golden brown. Yield: about 2
  • dozen.
Nutritional Facts: 1 serving (2 each) equals 210 calories, 7 g fat (4 g saturated fat), 49 mg cholesterol, 453 mg sodium, 22 g carbohydrate, 1 g fiber, 13 g protein.