New easy Grab-and-Go Breakfast Pancake Sandwich recipe! I have been experimenting with this easy, McGriddle-inspired pancake breakfast sandwich for a few months. It started out on Easter morning at my sister’s house. We had a busy holiday planned with lots of friends and family over (that’s how we always roll at my sister’s house!), and needed to prepare a hearty, but bulk breakfast that the houseguests could eat easily as we made the other holiday preparations. My sister made a kind of all-in-one breakfast pancake that everyone loved, and I knew she was on to something. After a few tries myself riffing off her idea, I finally found a way to make it into a pancake breakfast sandwich that sealed itself together making it a perfect grab-and-go breakfast sandwich for busy mornings. It’s also great for meal prep, as you can make the recipe in bulk and freeze to reheat a pancake egg sandwich individually as needed. I’m sharing some tips for how to freeze and reheat them later in this post.
This pancake breakfast sandwich recipe is great for busy weekends (especially holiday weekends when you have guests to serve). This is an all-in-one bacon, egg, and cheese pancake sandwich that can be made in bulk, and the addition of light syrup reminds me of McDonald’s McGriddle sandwich. The pancake egg sandwich is easy to pick up and eat, and doesn’t necessarily require a plate (hence the “grab-and-go” factor).
The Grab-and-Go Breakfast Pancake Sandwich recipe is at the bottom of this post, but first I’m sharing some step-by-step photos and cooking tips. Feel free to scroll down if you’re ready to get cooking.
What you need to make this breakfast pancake sandwich
To make this bulk bacon, egg, and cheese pancake sandwich recipe, you start by prepping all of your ingredients. You will need:
- Pancake or baking mix
- Scrambled eggs
- Bacon, cooked and crumbled (you can also use cooked and crumbled sausage)
- Shredded Cheddar cheese (either Cheddar or a Cheddar/Jack blend work well)
- Sugar-free maple flavor syrup
Mix your pancake or baking mix according to package directions, or use your own favorite homemade pancake recipe.
Make your scrambled eggs however you like ’em.
Cook and crumble your bacon, or use pre-cooked and crumbled real bacon bits to save yourself a step.
Pancake breakfast sandwich instructions
Once your ingredients are prepped you can start making and assembling your bulk grab and go breakfast sandwich. First, pre-heat a griddle or large non-stick skillet and spray with non-stick cooking spray.
Pour an even number of medium-sized round pancakes (approximately 5″ diameter) out onto the griddle. Try and keep the pairs of pancakes in approximately the same size, as each pair will become the tops and bottoms of your pancake egg sandwich.
Once the edges of the pancakes become dryer, sprinkle the top of one of the pancakes in each pair with scrambled eggs…
…then the crumbled bacon or sausage…
…and the shredded cheese.
Drizzle the sugar-free syrup on top of the pancake with the toppings (to taste). If you do a fair amount, this is what gives the pancake sandwich that lightly-syruped McGriddle flavor.
Now to create the pancake breakfast sandwich!
Take the un-topped pancakes, and flip them each on top of one of the pancakes with the toppings. The plain pancake should still be a little moist in the center. Press the top pancake down firmly so that the pancake egg sandwich seals together (this is what seals the sandwich together and makes the pancake sandwich so easy to grab-and-go).
Continue cooking the bacon egg and cheese pancake sandwich on the griddle until the pancakes are cooked through, flipping once so that both sides brown evenly. By this point, the cheese in your breakfast pancake sandwich will have become nice and melty, also helping seal the grab and go breakfast sandwich together.
Voila! The pancake sandwich is done. Stack them on a plate, and let the family know to come grab their breakfast!
Pancake egg sandwich make-ahead tips:
These breakfast pancake sandwiches can also be made ahead, frozen, and re-heated individually as needed. This is a big time-saver for busy mornings! Here’s how to do it:
- Let the completed pancake sandwiches cool completely, then wrap each of them securely in two layers of foil. Make sure to wrap the foil around the shape of the sandwich to minimize air exposure for freezing.
- Store in a large freezer bag with as much air removed as possible (to minimize ice crystals and freezer burn).
- When ready to re-heat your bacon egg and cheese pancake sandwich, take out an individual frozen pancake sandwich and remove the foil.
- Wrap the pancake breakfast sandwich loosely in a paper towel (this will absorb some of the moisture from the melting ice crystals), and place on a microwave-safe plate.
- Heat the pancake egg sandwich in the microwave for 1.5 to 2 minutes, and enjoy!
Here’s the Grab-and-Go Breakfast Pancake Sandwich recipe! Be sure to pin this one for later, and comment below to let me know your favorite hearty breakfast to make on a busy weekend morning!
Grab-and-Go Breakfast Pancake Sandwich
This grab-and-go breakfast sandwich recipe is great for busy weekends (especially holiday weekends when you have guests to serve). This is an all-in-one bacon, egg, and cheese pancake sandwich that can be made in bulk (and even frozen to store and reheat later), and the addition of light syrup reminds me of McDonald's McGriddle sandwich.
Ingredients
- Pancake or baking mix
- Scrambled eggs
- Bacon or sausage (cooked and crumbled)
- Shredded Cheddar cheese
- Sugar-free maple flavor syrup
Instructions
- Pre-heat a griddle or large non-stick skillet, and spray with non-stick cooking spray.
- Prepare the pancake or baking mix according to package directions, then pour an even number of medium-sized pancakes (approx. 5" diameter) out onto the griddle. Try and keep the pairs of pancakes in approximately the same size.
- Once the edges of the pancakes become dryer, sprinkle the top of one of the pancakes in each pair with scrambled eggs, the crumbled bacon or sausage, and cheese.
- Drizzle the sugar-free syrup on top of the pancake with the toppings (to taste).
- Take the un-topped pancakes, and flip them each on top of one of the pancakes with the toppings. The plain pancake should still be a little moist in the center.
- Press the top pancake down firmly so that the sandwich seals together (this is what seals the sandwich together and makes them so easy to grab-and-go).
- Continue cooking the sandwiches on the griddle until the pancakes are cooked through, flipping once so that both sides brown evenly.
Notes
Make-Ahead Tips:
• These can also be made ahead, frozen, and re-heated individually as needed. Here's how to do it:
• Let the completed sandwiches cool completely, then wrap securely in two layers of foil. Make sure to wrap the foil around the shape of the sandwich to minimize air exposure for freezing.
• Store in a large freezer bag with as much air removed as possible (to minimize ice crystals and freezer burn).
• When ready to re-heat, take out an individual frozen sandwich and remove the foil.
• Wrap loosely in a paper towel (this will absorb some of the moisture from the melting ice crystals), and place on a microwave-safe plate.
• Heat in a microwave for 1.5-2 minutes and enjoy!
More easy breakfast recipes:
- Mexican Hash
- Sheet Pan Pancakes
- Easy Vegan Breakfast Tacos
- Cinnamon Toast Crunch Yogurt Parfait
- 5-Ingredient Cinnamon and Brown Sugar Instant Pot Oatmeal
- Bacon and Gruyere Instant Pot Egg Bites
- Instant Pot Pumpkin Spice Donut Holes
- Cinnamon Roll Waffles
- Instant Pot Mushroom and Spinach Frittata
- King’s Hawaiian Rolls French Toast Bake
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