Pancake Breakfast Sandwich

Pancake Breakfast Sandwich

Recipe by Karlee Rotoly from tasty.co

Meal 45 Mins.

Ingredients

4

4 servings

  • ⅓ cup maple syrup, grade A
  • 1 cup pancake mix, plus 2 tablespoons
  • 1 tablespoon vegetable oil
  • ¾ cup milk
  • 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
  • 2 ring molds, or mason jar lid rings 3 1/2 (8 cm)

Instructions

  • 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!

Nutritional Facts

Per 4 servings

  • Calories: 715
  • Carbohydrate: 47g
  • Fat: 42g
  • Fiber: 7g
  • Protein: 35g
  • Sugar: 22g

Related Recipes

4-Flavor Giant Sheet Pan Breakfast Sandwich

4-Flavor Giant Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

Leftover Pancake Breakfast Sandwich

Leftover Pancake Breakfast Sandwich

Savory Breakfast Cupcakes

Savory Breakfast Cupcakes

Breakfast Sausage Egg Cups

Breakfast Sausage Egg Cups

Breakfast Sandwich Meal Prep

Breakfast Sandwich Meal Prep

Pancakes

Pancakes

Pancake Pops

Pancake Pops

5-Layer Breakfast Bake

5-Layer Breakfast Bake

Mini Sausage Pancake Skewers with Spicy Syrup

Mini Sausage Pancake Skewers with Spicy Syrup

Pancake Cupcakes with Maple Bacon Buttercream Frosting

Pancake Cupcakes with Maple Bacon Buttercream Frosting

Bacon Pancake Strips with Maple-Peanut Butter Sauce

Bacon Pancake Strips with Maple-Peanut Butter Sauce