This one is for Uncka! He loves a Breakfast Pancake Sandwich, it is actually his preferred way of eating pancakes. He's been doing it for years!
I loved making and sharing these with Little G, I even made him some small pancakes and made him a Little G sized breakfast pancake sandwich. He loved it and asked for more and more for days after we first made them.
Since I worked in restaurant kitchens, I have taken leftover pancakes and bacon or sausage and turned them into sandwiches. For me, it is one of if not THE BEST ways to enjoy a pancake.
I even get a little crazy sometimes and spread some peanut butter in there. Take out the cheese, keep the sausage patty, and add peanut butter, it's my favorite! Of course, the possibilities could be endless, use this as a guide, get wildly creative, and go for it.
If you love pancakes as much as Greyson and I try these protein-rich Bacon Pancakes sometime! Also, be sure to always serve pancakes with WARM maple syrup, the real kind!
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Ingredients
This ingredient list is for how I like to make these savory pancake sandwiches, or copycat McGriddles as some may want to call them. You can also feel free to add a fried or scrambled egg in there if you want to amp up that protein even more.
What you need:
- Unsalted Butter
- Whole Milk
- Vanilla Extract
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt
- Eggs
- Maple Syrup
- Colby Jack Cheese Slices
- Thick-Cut Bacon Strips, cooked
- Sausage Patties, cooked
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
I suggest first cooking the bacon and or sausages, or both then making the pancakes, this way when they are done you can easily assemble the pancake sandwiches.
To make our classic Fluffy Pancakes, which are perfect for this recipe, start by melting the butter in a saucepan over low heat on the stove. Add the milk to the pan and just continue warming until no lumps of butter remain.
You do not want the milk to simmer or boil. When adding cold milk it can make the butter lump up, just warm it enough that the butter becomes liquid again.
In a large bowl, stir the dry ingredients together with the milk/butter mixture until well combined. Then fold the eggs into the mix just until fully incorporated.
Let the batter rest for 10 minutes before you begin cooking the pancakes. This is the secret to extra fluffy, cloud-like pancakes.
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm.
Then drop 2-ounce ladles of batter on the hot griddle and cook till it gets very bubbly and the bubbles begin to pop. Flip and cook 30-45 seconds longer till fully cooked.
To assemble the pancake sandwiches, drizzle a little bit of maple syrup over each pancake on the "inside" then layer it up with the cheese, bacon, and sausage as desired. Place the second pancake on top and you've got a perfect sandwich!
Uncka's Chef Tip
Stack the cooked pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cakes warm as you cook the rest. This ensures not wet or soggy middles.
While peanut butter and sausage patty might be my favorite, I feel like this appeals to the masses, and it is also great for prep. You can also make up a batch, wrap them up, freeze them, and you have breakfast on the go every day.
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Cheese - To keep these sandwiches dairy-free, I like to use these plant-based slices, they are much like cheddar, and taste great.
- Bacon - There are so many substitutions for bacon, you could use Canadian bacon, turkey, or even beef.
- Sausage - For the sausage, I like to use a nice flat, what I call a biscuit sausage. One that would fill a biscuit, though I also sometimes use sausage links and two pieces of cheese to melt the sausages in between the pancakes.
Equipment
These are my favorite little skillets for making pancake toppings and syrups. You can also toast nuts for use in them too.
My number one, most favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, It's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
Storage
While pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I prefer to place them in a zip-top bag or air-tight container in the fridge.
You can also freeze pancakes. To do so, lay them flat on a tray, not stacked, then once frozen place them in a freezer bag and store for up to 3 months.
Leftover Breakfast Pancake Sandwichs can be placed in a zip-top bag and stored in the fridge for up to 5 days, or in the freezer for up to a month. From the refrigerator or freezer, reheat the sandwiches, removed from the plastic bag, wrapped in a paper towel, and warmed in the microwave for about 1 minute, longer if needed to heat through to the middle, all microwaves are a little different.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
What to eat pancakes with for breakfast?
While I like to make a sandwich out of them, pancakes always go well with bacon. You can also serve them with a fruit salad to round things out or eggs.
You need bread, or in this case, pancakes, meat, and cheese. You can also include eggs, fried or scrambled if you like.
While the most famous pancake sandwich may be the McGriddle made popular by Mcdonald's, a pancake sandwich can be enjoyed by all will to whip up a batch of pancakes at home!
More great Pancake Recipes
If you LOVE pancakes like Greyson and I do, take a look at these other great recipes:
More great breakfast recipes to LOVE!
If you are a BREAKFAST LOVER like G and I, take a look at Uncka's Sausage, Egg, and Cheese Biscuits. They aren't what you think, they are a hollowed-out biscuit with an egg baked right into the middle, go give them a look!
This recipe for Breakfast Pot Pies takes a bit of planning and effort, but the decadence is BEYOND amazing. If you want to be really fancy for breakfast or brunch, make them!
Pancake Sandwiches
This one is for Uncka! He loves a Breakfast Pancake Sandwich, it's his preferred way of eating pancakes. He's been doing it for years!
Ingredients
- 8 tablespoons Unsalted Butter, melted
- 1 ½ cups Whole Milk
- 1 tablespoon Vanilla Extract
- 1 teaspoon Almond Extract
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 2 lg Eggs, lightly beaten
- Maple Syrup, for serving
- 9 Colby Jack Cheese Slices
- 9 Thick-Cut Bacon Strips, cooked
- 9 Sausage Patties, cooked
Instructions
- Prep and Cook your bacon first. I even do this up to a day or two ahead of time if I really plan properly. I do this by laying it out on a foil-lined baking tray and cooking it in a 425˚F oven for 20-25 minutes until crisp. Drain over paper towels and let cool until needed.
- Cook your sausage patties if using also. I use frozen patties, and I like to cook them on a griddle or in a pan on the stove to crisp them up a bit. They can also be warmed through in the microwave.
- In a 2-quart saucepan on the stove, melt the butter over low heat. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool for 5 minutes, then stir the vanilla and almond extract into the milk mixture.
- In a large bowl, whisk together the flour, sugar, baking powder, soda, and salt.
- Slowly whisk the warm milk mixture into the flour mixture, just till a lumpy mixture forms.
- Crack the eggs into the bowl and whisk just till incorporated.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it begins to smoke the tiniest bit, then you know it is ready to be cooked on.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop 2 rounds of batter on the griddle at a time. Cook for 30-45 seconds, just till the edges begin to set.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- To assemble your breakfast pancake sandwiches, lay out two pancakes, drizzle over some maple syrup, then layer in cheese, bacon, and sausage as desired and top with the second pancake.
- Serve and enjoy!
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Cheese - To keep these sandwiches dairy-free, I like to use these plant-based slices, they are much like cheddar, and taste great.
- Bacon - There are so many substitutions for bacon, you could use Canadian bacon, turkey, or even beef.
- Sausage - For the sausage, I like to use a nice flat, what I call a biscuit sausage. One that would fill a biscuit, though I also sometimes use sausage links and two pieces of cheese to melt the sausages in between the pancakes.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Leftover Breakfast Pancake Sandwichs can be placed in a zip-top bag and stored in the fridge for up to 5 days, or in the freezer for up to a month. From the refrigerator or freezer, reheat the sandwiches, removed from the plastic bag, wrapped in a paper towel, and warmed in the microwave for about 1 minute, longer if needed to heat through to the middle, all microwaves are a little different.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 580Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 127mgSodium: 1170mgCarbohydrates: 55gFiber: 1gSugar: 31gProtein: 20g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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