Have you ever thought to make a sandwich out of pancakes? Turn a breakfast plate of pancakes, sausage, and eggs into one tasty, portable pancake breakfast sandwich! This guest post was written by my foodie friend Elizabeth of Drift Cville!

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Nothing screams breakfast to me quite like having pancakes. 

The smell alone is enough to transport me back to childhood when my mom would make them on Saturday mornings. They are the ultimate breakfast food for the family because they are easy to make and there are a ton of variations you can try.

You can go with an oatmeal pancake (the mashed bananas add a great flavor), a thick and fluffy sheet pan pancake (this works well if you need a lot of pancakes), pancake tacos, or use the cheese Danish pancake recipe for some added protein.

My personal favorite way to enjoy pancakes is to make a breakfast sandwich similar to a McGriddle. Sweet pancakes with maple candy, savory sausage and egg, and simple to assemble, this is the perfect option for a weekend breakfast. 

Make it from scratch or take short cuts

This recipe has a few advanced steps: making the maple candy and sausage patties from scratch. You can absolutely take a short cut and leave out the maple (drizzle a little inside like a condiment if you want the flavor) and use pre-formed sausage patties! 

Better yet, make your pancakes in advance, and you can have this sandwich ready to go in minutes on a weekday morning! 

Here is my recipe for a delicious sweet and savory pancake breakfast sandwich.

Pancake Breakfast Sandwich Recipe

Ingredients

• 1/3 cup maple syrup, grade A
• 1.25 cups pancake mix (I used Kodiak, enough to make about 8 pancakes) 
• 1.25 cups water for pancake mix
• 4 large eggs
• 1 Tbsp water
• Salt and pepper
• 4 sausage patties, pre-formed or pre-made
• 4 slices cheddar cheese or equivalent shredded cheese
• Cooking spray, butter, or oil for cooking

Instructions

Step One: Make The Maple Candy

The first step is optional for if you want to give your breakfast sandwich a little bit of a McGriddle feel. This is a fun way to add a little sweetness and it is simple to do – though a bit messy!

First, you’ll line a baking sheet with parchment paper and set that aside. Next, you’ll heat the maple syrup in a small pan over medium heat.

The syrup will start to bubble and foam before reducing (this takes around 4-6 minutes, depending on your stovetop). I recommend watching this carefully, as it can burn quickly and then you’ll have a very bitter tasting candy on your hands (yes, I’ve done this, and yes, it was disgusting).

Once it’s reduced, immediately pour the syrup onto the parchment paper, and use a spatula to spread it into a thin layer. Allow this to cool for about 10 minutes before breaking the candy into tiny pieces (you’ll later add this to the pancake batter).

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Step Two: Make the Pancakes

In a small mixing bowl, combine the pancake mix with water. (If you’re using a mix other than Kodiak cakes, add any oils or eggs the mix calls for.)

You’ll want to whisk the ingredients together until it is mostly smooth. If you are using maple candy, I mix it into the batter.

Once combined, make small pancakes using a greased pan over medium heat. I recommend using a measuring cup for each pancake to ensure they are all the same size. If you don’t feel comfortable eyeballing the batter, feel free to use a ring mold or a mason jar lid if you have one available – you’ll just want to make sure whatever you use won’t melt on the heated pan.

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Cook the pancake until golden brown (around 4 minutes) and then flip over to finish the other side (around 2 minutes). Once cooked, place the pancake to the side on a dish and repeat with the remaining batter until you have eight pancakes.

TIP: Preheat the oven to 250 and place the pancakes on a lined baking sheet to keep in the oven so they’ll stay nice and warm.

Step Three: Cook the Sausage

If you’re using pre-made patties, heat them up here. If cooking from ground, form your patties and wipe out the pan or skillet you used to make the pancakes, add a little more butter or oil and add the sausage. Cook for about 3-4 minutes or until it reaches the internal temperature of 145°F. Once your sausage is cooked, place it on the plate or baking sheet with the pancakes.

Step Four: Make the Eggs

Now it’s time for the eggs! In a small bowl, whisk together the remaining four eggs along with water, salt and pepper.

Wipe out the pan or skillet again (I’m all about saving on the number of dishes for cleaning up!) and re-grease. Heat the pan to medium and add the eggs. 

If you want to do a folded egg, you’ll heat the egg until it sets on the bottom and around the edges, which will take about 2 minutes.

Then transfer the pan into the oven to cook until set on top, which should take another 3-4 minutes (make sure the pan is oven safe if you are doing it this way!).

You’ll then remove the pan and fold the eggs like an omelet before cutting into sections.

For a stove top option, just make a traditional omelet on the stove and add in the cheese so it melts in. You can also add any other ingredients you think would go well. After all, savory and sweet always work well together, so throwing in some jalapenos or scallions can add a nice variation and cut through the sugar of the syrup candy and the pancakes.

Cut your egg fold or omelet into 4 sections. 

Step Five: Assemble your sandwich.

Now that you have everything cooked, it’s time to assemble the sandwich!

Place a sausage patty on top of a pancake and add the egg and cheese before topping with another pancake. You can then continue to heat these in the oven until nice and warm or you can use the pan to do the same. Repeat with the remaining ingredients to complete four sandwiches total.

Step Six: Enjoy the Final Product!

Now you can enjoy your pancake breakfast sandwich! This provides the best savory and sweet punch to start your day.