Why make this recipe
Maple Pancake Breakfast Sandwiches are a delightful way to start your day. They combine sweet and savory flavors in a simple sandwich format, making breakfast easy and fun. Kids and adults alike will enjoy this tasty treat. The best part? You can make them ahead of time and freeze them for busy mornings. With just a bit of preparation, you’ll have a delicious breakfast ready whenever you are.
How to make Maple Pancake Breakfast Sandwiches
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon maple syrup
- 8 eggs (for the baked egg)
- 8 slices of cooked sausage
- 8 slices of American cheese
- Maple syrup (for serving)
Directions
- In a bowl, mix the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, melted butter, and maple syrup. Combine the wet and dry ingredients until just mixed.
- Preheat a griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake, cooking until bubbles form. Then flip and cook until golden brown.
- In a baking dish, whisk the eggs and season with salt and pepper. Bake at 350°F (175°C) for about 15-20 minutes until set. Once cooled, cut into squares.
- Assemble the sandwiches: place a pancake, a square of baked egg, a sausage slice, and a cheese slice on top of another pancake.
- Wrap each sandwich in plastic wrap and freeze.
- To reheat, microwave on high for 1-2 minutes or until warmed through. Serve with maple syrup.
How to serve Maple Pancake Breakfast Sandwiches
These breakfast sandwiches taste best warm, drizzled with a little extra maple syrup. You can serve them with fresh fruit or a side of yogurt for a complete breakfast. They’re perfect for busy mornings or lazy weekends when you want something hearty and satisfying.
How to store Maple Pancake Breakfast Sandwiches
Store the wrapped breakfast sandwiches in the freezer for up to one month. To keep them fresh, use airtight plastic wrap or freezer bags. When you’re ready to eat, just take one out and microwave it for a quick meal.
Tips to make Maple Pancake Breakfast Sandwiches
- For fluffier pancakes, do not overmix the batter; it’s okay if a few lumps remain.
- You can add your favorite spices, like cinnamon or vanilla, to the pancake batter for extra flavor.
- Experiment with different types of cheese or sausage to customize the sandwiches to your taste.
Variation
You can easily switch up the proteins and cheeses. Try turkey bacon or veggie sausage for a healthier option. For those who enjoy a bit of a kick, consider adding some jalapeños to the eggs. You can even use whole wheat flour for a heartier version.
FAQs
Can I use buttermilk instead of regular milk?
Yes! Buttermilk will add a nice tang and make the pancakes even fluffier.
Can I make these sandwiches without eggs?
Absolutely! You can substitute eggs with a mix of silken tofu or a store-bought egg replacer.
How long do these sandwiches last in the freezer?
They can last up to one month when properly wrapped and stored in the freezer. Just be sure to heat them thoroughly before serving.
Maple Pancake Breakfast Sandwiches
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk Can use buttermilk for extra fluffiness.
- 1 large egg Substitute with silken tofu for a vegan option.
- 2 tablespoons melted butter
- 1 teaspoon maple syrup
For the Sandwich Assembly
- 8 large eggs For the baked egg.
- 8 slices cooked sausage You can use turkey bacon or veggie sausage as variations.
- 8 slices American cheese Feel free to experiment with different cheeses.
- Maple syrup for serving
Instructions
Pancake Preparation
- In a bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and maple syrup.
- Combine the wet and dry ingredients until just mixed.
- Preheat a griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake, cooking until bubbles form. Then flip and cook until golden brown.
Baked Egg Preparation
- In a baking dish, whisk the eggs and season with salt and pepper.
- Bake at 350°F (175°C) for about 15-20 minutes until set.
- Once cooled, cut into squares.
Assembly
- Assemble the sandwiches: place a pancake, a square of baked egg, a sausage slice, and a cheese slice on top of another pancake.
- Wrap each sandwich in plastic wrap and freeze.
Serving
- To reheat, microwave on high for 1-2 minutes or until warmed through.
- Serve with maple syrup.