Pancake Breakfast Sandwich

Fluffy pancake breakfast sandwich with sausage, bacon, scrambled egg and cheddar  full recipe, pro tips, storage, nutrition, and FAQ for a perfect sweet-and-savory morning bite.

If you love mornings that balance sweet and savory, this Pancake Breakfast Sandwich is your fast-track ticket to breakfast bliss. Imagine two pillowy pancakes hugging melted cheddar, a juicy sausage patty, fluffy scrambled egg and crispy bacon. It is comforting, satisfying, and exactly the kind of breakfast that makes you pause and smile. Read on for a professional step-by-step guide so your version comes out perfectly every time.

Tools (equipment you will need)

• Mixing bowls, one large and one medium

• Whisk and fork

• Measuring cups and spoons

• Nonstick skillet or griddle (10–12 inch preferred)

• Spatula or turner

• Ladle or ¼ cup measure for pouring batter

• Frying pan for bacon and sausage (or use the same griddle)

• Plate lined with paper towel for draining bacon

• Optional: thermometer for reheating if freezing or storing

Ingredients (yields about 2 sandwiches)

Pancakes (4 small to medium pancakes, 2 per sandwich)

• 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

Step by step instructions

1. Make the pancake batter (5–8 minutes)

1. In a large bowl combine flour, sugar, baking powder, baking soda and salt.

2. In a separate bowl whisk buttermilk, egg and melted butter until smooth.

3. Pour the wet into the dry and fold gently until just combined. A few small lumps are fine. Overmixing leads to tough pancakes. Let the batter rest 5 minutes while you heat the pan.

2. Cook the pancakes (8–10 minutes)

1. Heat a nonstick skillet or griddle over medium heat. Lightly butter or oil the surface.

2. 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.

3. Keep pancakes warm on a plate or in a low oven at 200°F (90°C) while you prepare fillings.

3. Prepare the fillings (8–10 minutes)

1. Fry bacon until crispy, then transfer to paper towel.

2. Cook sausage patties until browned and fully cooked through. Internal temperature should reach 160°F (71°C).

3. Scramble eggs lightly with salt and pepper over medium-low heat until soft and fluffy.

4. Place cheddar cheese on hot sausage patty if you want it melted before assembling.

4. Assemble the sandwiches (2–3 minutes)

1. Place one pancake as the base. Add a slice of cheddar, sausage patty, scrambled egg, two slices of bacon and top with another pancake.

2. Press gently and serve immediately. For a sweet twist drizzle lightly with maple syrup.

Tips for success

• 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.

Variations and add-ons

• Replace sausage with turkey or plant-based patties.

• Add garlic herb butter or chipotle mayo for extra flavor.

• Try pepper jack or Swiss instead of cheddar.

• Add arugula or jalapeños for freshness and spice.

• Spread a thin layer of jam for a diner-style sweet and savory sandwich.

• Swap pancakes with waffles or English muffins.

Storage and reheating

• Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes or in a skillet over medium-low heat.

• Freeze for up to 1 month wrapped in parchment and foil. Reheat at 350°F (175°C) for 18–22 minutes.

• Microwave for 60–90 seconds from the fridge. For best texture, re-crisp in a skillet afterward.

Nutrition facts (per sandwich, approximate)

• Calories: 940

• Carbohydrates: 67 g

• Protein: 41 g

• Fat: 55 g

Values are approximate and depend on ingredients used. Adding syrup or butter increases calories.

Preparation times

• Prep time: 10 minutes

• Cooking time: 15 minutes

• Total time: 25 minutes

• Yield: 2 sandwiches

FAQ

Can I prepare these ahead for a crowd?
Yes, cook components separately, store, and reheat pancakes and fillings before assembling.

How do I avoid soggy pancakes?
Serve immediately after assembling or store with paper towel layers to absorb moisture.

Can I use frozen pancakes?
Yes, just reheat in oven or toaster before assembly.

Is there a vegetarian version?
Yes, use plant-based sausage and bacon alternatives, or swap with grilled mushrooms and avocado.

Can I use milk instead of buttermilk?
Yes, add 1 tsp lemon juice or vinegar to milk and let sit for 5 minutes before using.

Any safety tips?
Always cook sausage to 160°F (71°C) and eggs until safe for your preference, especially when serving children or vulnerable guests.