pancake breakfast sandwich recipe

Written ByJenny Smyth Posted on
pancake breakfast sandwich recipe
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The Best pancake breakfast sandwich recipe

I’m so excited to share with you my family’s favorite pancake breakfast sandwich recipe. This dish has been a staple in our household for years, and I’ve modified it to make it even healthier and more delicious.

The origin of this recipe is unclear, but I’m pretty sure it’s an American twist on traditional breakfast sandwiches. The combination of fluffy pancakes, scrambled eggs, and savory sausage or bacon is a match made in heaven.

My kids love helping me make the pancakes from scratch, and they always get excited when they see the finished product. It’s a great way to get them involved in the kitchen and teach them about cooking from scratch.

We often have this for breakfast on weekends, but it’s also a great option for a quick and easy dinner or brunch. The best part is that you can customize it to your liking by using different types of meat or adding other ingredients such as cheese or vegetables.

I like to use whole wheat pancakes to make it a bit healthier, and my family loves the addition of crispy hash browns on the side. The secret to making this recipe is using fresh and high-quality ingredients, so be sure to choose the best eggs, sausage, and cheese you can find.

Pancake Breakfast Sandwich

Pancake Breakfast Sandwich

4.5 from 756 votes

A hearty breakfast sandwich that uses fluffy pancakes as the bread, filled with scrambled eggs, crispy bacon, and melted cheese. This sweet and savory combination is perfect for a filling morning meal.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Pancakes

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the Filling

8 slices bacon
6 large eggs
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon butter
4 slices cheddar cheese

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2In a separate bowl, combine the milk, egg, melted butter, and vanilla extract, then pour the wet ingredients into the dry ingredients and stir until just combined.
3The batter should be slightly lumpy and thick.
4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5Pour about 1/4 cup of batter onto the hot surface for each pancake and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
6Flip the pancake and cook for another 1 to 2 minutes until golden brown, then remove from the skillet and keep warm.
7In a separate frying pan over medium heat, cook the bacon slices until crispy, turning occasionally, about 6 to 8 minutes.
8Transfer the cooked bacon to a plate lined with paper towels to drain excess fat.
9In a medium bowl, whisk together the eggs, milk, salt, and pepper until well blended.
10Melt the butter in the same skillet used for bacon over medium-low heat, then pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly set but still moist, about 3 to 4 minutes.
11Remove from heat immediately.
12To assemble each sandwich, place one pancake on a plate, top with a slice of cheese, a portion of scrambled eggs, and two slices of bacon.
13Place a second pancake on top and press gently.
14Serve immediately while warm.

🔧Equipment

Large mixing bowl
Whisk
Non-stick skillet or griddle
Spatula
Medium bowl
Frying pan
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 32g💛Saturated Fat: 14g❤️Cholesterol: 345mg🧂Sodium: 1150mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a healthier version, use turkey bacon and low-fat cheese. You can also add a slice of tomato or avocado for extra freshness.

Watch Video Of How Pancake Breakfast Sandwich Works

To store leftover pancake breakfast sandwiches, wrap each one tightly in foil or plastic wrap and keep them in the fridge for up to two days. For reheating, I recommend using a toaster oven or a skillet on medium low heat for about five minutes, flipping once, so the pancakes stay crispy on the outside and the cheese melts again.

The microwave works but can make the pancakes a bit soft. For serving, you can cut the sandwich in half and arrange it on a plate with a side of maple syrup for dipping.

It is also great for brunch gatherings because you can prep all the components ahead and let guests build their own. I often make a stack of pancakes and a platter of scrambled eggs and bacon, then everyone assembles their sandwich as they like.

This recipe always gets compliments and disappears fast, so it is a reliable choice for any get together.

❓ Frequently Asked Questions About Pancake Breakfast Sandwich

1. What type of pancakes should I use for this recipe?

I prefer using whole wheat pancakes because they’re higher in fiber and nutrients compared to regular pancakes. However, you can use any type of pancake mix or even make your own from scratch using all-purpose flour.

2. Can I substitute the sausage with bacon?

Yes, you can definitely use bacon instead of sausage if that’s what you prefer. Just cook the bacon until it’s crispy before adding it to the sandwich.

3. How do I keep the pancakes from getting soggy?

To prevent the pancakes from getting soggy, make sure to cook them just until they’re done and then let them cool on a wire rack before assembling the sandwich.

4. Can I add cheese to this recipe?

You can add shredded cheese such as cheddar or mozzarella to give the sandwich an extra boost of flavor.

5. How do I reheat this sandwich if I’m not serving it immediately?

You can reheat this sandwich by wrapping it in foil and heating it in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

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