For the past several months I have been experimenting with this easy, McGriddle-inspired breakfast. It started out on Easter morning at my sister’s house. We had a busy holiday planned with lots of friends and family over, 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 them as a kind of all-in-one breakfast pancake, but it took a few more tries to figure out how to seal it all together and maintain the best ratio of ingredients. We have figured it out, and today I am sharing it with you!
The recipe and instructions for these sandwiches are below. To us, they remind of us McDonald’s McGriddles since they are made with pancakes as the sandwich “bread,” and have a light syrup flavor. These would be great for your next busy weekend, especially a holiday day (ahem, New Years) when you don’t want to dirty a lot of dishes, need people to be able to eat quickly and easily, and/or are hosting a lot of houseguests. They are easy to pick up and eat, and don’t necessarily require a plate (hence the “grab-and-go” factor).
Grab-and-Go Breakfast Pancake Sandwich
Pancake or baking mix
Bacon or sausage (cooked and crumbled)
Shredded cheese (cheddar or cheddar/jack blend work well)
Sugar-free maple flavor syrup
- 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). If you do a fair amount, this is what gives the sandwich the lightly-syruped McGriddle flavor.
Now to create the 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 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. By this point, the cheese will have become nice and melty, also helping seal the sandwich together.
Voila! The sandwiches are done. Stack them on a plate, and let the family know to come grab their breakfast!
Make-ahead tip: These can actually 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 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!
Pin this one for later, and comment below to let me know your favorite hearty breakfast to make on a busy weekend morning!