Pancake Breakfast Sandwich
Shake up your morning routine with a pancake breakfast sandwich. With savory sausage patties, gooey cheese, and syrup-stuffed pancakes as buns, what more could you want?
Tasty Team
92% would make again
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
25 minutes
25 min
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
25 minutes
25 min
Ingredients
for 4 sandwhiches
- ⅓ cup maple syrup (112 g), grade A
- 1 cup pancake mix (175 g), plus 2 tablespoons
- 1 tablespoon vegetable oil
- ¾ cup milk (180 mL)
- 5 large eggs, divided
- nonstick cooking spray, for greasing
- 4 round sausage patties, (3½ inches (8 cm) wide and ¼-inch 6mm thick)
- 1 tablespoon filtered water
- ½ teaspoon kosher salt
- 4 slices american cheese
Special Equipment
- 2 ring molds, or mason jar lid rings 3 1/2 (8 cm)
Nutrition Info
- Calories 715
- Fat 42g
- Carbs 47g
- Fiber 7g
- Sugar 22g
- Protein 35g
Estimated values based on one serving size.
Preparation
- Line a baking sheet with a nonstick mat or parchment paper.
- In a small pan over medium heat, cook the maple syrup for 6–8 minutes, until it reaches 265°F (130°C). It will start to bubble and foam, then subside and reduce and will feel somewhat tacky with a faint burnt sugar smell. Immediately pour the reduced syrup onto the prepared baking sheet and tilt to spread into a thin layer, then let cool for 10 minutes.
- Firmly tap the baking sheet against the counter to crack the maple candy, then use your fingers to break into small shards.
- Preheat the oven to 250°F (120°C).
- Make the pancake batter: In a medium bowl, whisk together the pancake mix, canola oil, milk, and 1 egg until mostly smooth (some small lumps are okay).
- Arrange 2–4 3½-inch (8 cm) ring molds in a large nonstick ovenproof skillet and liberally grease with nonstick spray. Turn the heat to medium. Add 1½-2 tablespoons of pancake batter to each mold, sprinkle with about 1 teaspoon of the maple shards, and top with another 1½ tablespoons of pancake batter. Reduce the heat to medium-low and cook for 4 minutes, or until the bottom of the pancake is set and golden brown and bubbles appear on the surface. Flip the pancakes and cook for 2 minutes more on the other side. Lift off the ring molds and remove the pancakes from the pan, then repeat with the remaining batter to make 8 pancakes total. Transfer to a baking sheet and keep warm in the oven while you prepare the sausage.
- Wipe out the skillet used to cook the pancakes and add the sausage patties. Cook for 3–4 minutes on each side, until the internal temperature reaches 145°F (65°C). Transfer the sausage to the baking sheet with the pancakes and keep warm while you prepare the eggs.
- In a medium bowl, whisk together the remaining 4 eggs, water, and salt.
- Wipe out the skillet used to cook the sausage and grease again with nonstick spray. Turn the heat to medium and heat the pan for 2 minutes, then pour in the eggs. Cook until just set on the bottom and around the edges, about 2 minutes. Transfer the pan to the oven and cook for 3–4 minutes, until set on top.
- Remove the eggs from the oven and, using a rubber spatula, gently fold into a 3-inch wide omelet. Remove from the pan and cut crosswise into 4 equal pieces.
- Assemble the sandwiches: Add 4 pancakes to the pan over medium heat and top each with a slice of American cheese, a sausage patty, a piece of egg, and another pancake. Cover the pan and heat over medium heat until warmed through, 2–3 minutes.
- Serve hot.
- Enjoy!
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