Sausage and Egg Pancake Sandwich Recipe

This Sausage and Egg Pancake Sandwich is 100% NOT made in an alien space laboratory. It’s all made from scratch, it tastes better, and—yeah—a drive-thru is quicker, but do you want to wake up in the middle of the night glowing with what you ate for breakfast?

PREP TIME

20 mins

COOK TIME

20 mins

SERVINGS

12-15

Ingredients

Buttermilk Bacon Pancake Batter

  • 1 egg
  • 1.25 cups buttermilk
  • 1 tsp vanilla extract
  • 2 Tbsp canola oil
  • 1 cup AP flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 slices, thick-cut bacon, cooked and crumbled
  • Maple syrup of choice

 

Sausage and Egg Pancake Sandwich

  • 4 Buttermilk Bacon Pancakes
  • 8 oz spicy breakfast sausage
  • 4 eggs, divided
  • 2 slices American cheese
  • Maple syrup of choice, for garnish

Sausage and Egg Pancake Sandwich on a cutting board

COOKING INSTRUCTIONS:
Sausage and Egg Pancake Sandwich

Buttermilk Bacon Pancake Batter

  1. In a small mixing bowl, whisk egg thoroughly. Then whisk in buttermilk, oil and vanilla until well-combined. Set aside.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add wet mixture to dry ingredients and whisk until combined. A few small lumps remaining are OK. Stir in bacon crumbles. Set aside.
  4. Preheat griddle to medium heat.
  5. Place 4 egg ring molds on griddle, then melt a small butter pat inside each ring mold. Pour batter 2/3 of way up each ring mold. Immediately top each pancake with 3 generous dots of syrup. Cook for 3-4 mins, then flip, cooking for another 3-4 mins, or until pancakes are fully cooked through and golden brown on both sides. Remove and set aside.

 

Sausage and Egg Pancake Sandwich

  1. Separate breakfast sausage into 8 neatly formed balls. Using a small piece of parchment paper, place 1 sausage ball on the griddle and, leaving the parchment paper over top of sausage, use a burger press to smash sausage into a patty. Remove press and parchment paper. Repeat with remaining sausage balls. Cook for 2-3 minutes per side, or until fully cooked through. Remove and set aside.
  2. Separate eggs into 2 per bowl. Scramble and set aside.
  3. Take 2 medium-sized foil loaf pan and cut out the bottom of each. Place pan top side-down on griddle. Place a small butter pat in each loaf pan. Pour 1 bowl of scrambled eggs into each loaf pan. Cook for ~2 mins, or until egg has set underneath. Remove pan and fold egg into thirds by flipping one end halfway toward the other end, then flipping again in the same direction to make a square shape. Repeat with remaining eggs. Cook for another 1-2 mins, or until egg is fully cooked through. Remove and set aside.
  4. To build each sandwich: Use 1 pancake as the sandwich heel. Top with 1 slice American cheese, 1 sausage patty, 1 folded egg, then another pancake. Repeat with remaining ingredients. Enjoy!

PAIRINGS:
Sausage and Egg Pancake Sandwich

Chardonnay

Prosecco

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