Description
The Pancake Breakfast Sandwich is the ultimate brunch indulgence, combining the comforting flavors of classic breakfast staples into one satisfying handheld meal. Fluffy pancakes serve as the “bread” for layers of crispy bacon, savory sausage, cheesy goodness, and perfectly scrambled eggs. It’s a delicious, customizable way to start your day!
Ingredients:
Pancakes (yields about 2 sandwiches):
- 1 cup (120 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¾ cup (180 ml) buttermilk (or milk with 1 tsp lemon juice)
- 1 large egg
- 2 tbsp melted butter, plus extra for the pan
Filling (for 2 sandwiches):
- 4 slices cooked bacon (2 slices per sandwich)
- 2 breakfast sausage patties (1 per sandwich), cooked
- 2 large eggs, scrambled (1 per sandwich)
- 2 slices cheddar cheese (1 per sandwich)
- Butter or maple syrup, optional for serving
Preparation:
Step 1: Make the Pancake Batter (5–8 minutes)
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and fold gently until just combined. A few small lumps are fine. Overmixing leads to tough pancakes. Let the batter rest for 5 minutes while you heat the pan.
Step 2: Cook the Pancakes (8–10 minutes)
Heat a nonstick skillet or griddle over medium heat. Lightly butter or oil the surface.
Pour batter using a ¼ cup measure for each pancake. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
Keep pancakes warm on a plate or in a low oven at 200°F (90°C) while you prepare fillings.
Step 3: Prepare the Fillings (8–10 minutes)
Fry bacon until crispy, then transfer to a paper towel-lined plate.
Cook sausage patties until browned and fully cooked through. The internal temperature should reach 160°F (71°C).
Scramble eggs lightly with salt and pepper over medium-low heat until soft and fluffy.
Place cheddar cheese on the hot sausage patty if you want it melted before assembling.
Step 4: Assemble the Sandwiches (2–3 minutes)
Place one pancake as the base. Add a slice of cheddar, sausage patty, scrambled egg, two slices of bacon, and top with another pancake.
Press gently and serve immediately. For a sweet twist, drizzle lightly with maple syrup.
Why You’ll Love This Recipe
This recipe is a guaranteed crowd-pleaser because it takes all the best parts of breakfast and combines them into one easy-to-eat package. It’s perfect for a weekend brunch, a special weekday treat, or even a fun and satisfying dinner. Plus, it’s incredibly customizable – swap out the fillings to suit your tastes!
Serving Suggestions:
- Serve immediately while the pancakes are warm and the cheese is melted.
- Offer a side of fresh fruit or a light salad to balance the richness of the sandwich.
- Provide a variety of toppings, such as maple syrup, hot sauce, or avocado, for guests to customize their sandwiches.
- Pair with a glass of orange juice, coffee, or a breakfast cocktail like a mimosa.
Tips:
- Do not overmix the pancake batter; small lumps keep them tender.
- Rest the batter for 5 minutes to improve fluffiness.
- Cook pancakes on medium heat to avoid burning.
- Scramble eggs on low heat for a creamy texture.
- Assemble just before eating to avoid soggy pancakes.
- For a vegetarian option, replace the bacon and sausage with grilled vegetables like mushrooms, bell peppers, or spinach.
Preparation Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Nutrition Information:
(Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.)
- Calories: Approximately 600-800 per sandwich
- Protein: 30-40g per sandwich
- Sodium: 800-1200mg per sandwich
Conclusion
The Pancake Breakfast Sandwich is a fun, delicious, and satisfying way to elevate your breakfast game. With its customizable fillings and easy-to-follow instructions, it’s a recipe that’s sure to become a family favorite. So gather your ingredients, fire up the griddle, and get ready to enjoy the ultimate breakfast mashup!
Questions and Answers
Q1: Can I make the pancake batter ahead of time?
A: Yes, you can make the pancake batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. You may need to add a splash of milk to thin it out if it becomes too thick.
Q2: Can I use a different type of cheese?
A: Absolutely! Cheddar is a classic choice, but you can use any cheese that melts well, such as Monterey Jack, Gruyere, or provolone.
Q3: What if I don’t have buttermilk?
A: You can easily make a buttermilk substitute by adding 1 teaspoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes to curdle slightly before using.
Q4: Can I freeze the assembled sandwiches?
A: It’s not recommended to freeze the assembled sandwiches, as the pancakes can become soggy. However, you can freeze the cooked pancakes and fillings separately. Reheat and assemble when ready to serve.
Q5: How can I make this recipe healthier?
A: You can make this recipe healthier by using whole wheat flour for the pancakes, turkey bacon or sausage, and reducing the amount of cheese. You can also add vegetables like spinach or mushrooms to the scrambled eggs for added nutrients.
