Living in a household with only two people, one of whom does not like pancakes, I am often left with an excess of pancakes. This may not be a universal problem, since I imagine that most humans delight in a stack of fluffy sugar bread. If your household has an average picky level lower than my own, try doubling your batch of pancakes next time. You will set yourself up to make delicious but simple pancake breakfast sandwiches.
There are few ingredients in this sandwich so the key is to properly flavor the layers. First, of course, you’ll start off with a batch of Pillowy Sunday-Morning Pancakes. This flavoring step is easy; all you have to do is drizzle your favorite syrup over one side of each pancake.
Let’s talk about the egg. Eggs start out pretty great, with their natural balance of rich fatty yolk to protein rich whites, but this is no excuse to not season them. Salt and pepper your eggs, friends. And hey, while I’m giving advice, quick reminder that YOU also start out great but that doesn’t mean you should stop improving. Empower your eggs AND yourself.
Now that you are feeling inspired, let’s cook a perfect egg. For me, the ideal sandwich egg has fully cooked whites, with a tiny bit of crispiness, and a slightly runny yolk. Start by cooking the eggs uncovered for 1-2 minutes (this is a great time to season those eggs). Then, cover the pan and continue cooking, just until the whites are set. If you do not like a runny yolk or you plan to freeze the sandwiches, leave the top on for 1-2 minutes longer.
I know you have been waiting to hear about the star of every show – cheese. Cheese truly makes everything better, you know, aside from my very real lactose intolerance. For this recipe, I prefer a cheddar, due to its rich flavor, but use your heart as your guide. To get perfectly melty cheese, simply sprinkle the cheese over your eggs, then re-cover for 1-2 minutes.
The final step is to choose your preferred extra protein. I often use a plant-based bacon substitute for this sandwich. However, this sandwich would go great with sausage, bacon, ham, or your favorite vegetarian substitute.
Pile the perfectly cooked, cheesy egg and your preferred protein between sucrose-enhanced, fluffy sugar-bread disks and you are ready to rumble. Eat them right away or wrap individually and freeze for later.
Leftover Pancake Syrupy Breakfast Sandwich
- 8 pancakes
- ~2 tbsp syrup
- 4 eggs
- salt and pepper to taste
- ¼ cup preferred cheese shredded
- preferred extra protein bacon, sausage, ham, vegetarian substitutes
- Warm a medium non-stick pan over med-low heat
- Crack eggs into pan and season with salt and pepper
- Allow eggs to cook 1-2 minutes, until the bottom of the whites is starting to set
- Cover pan with a well-fitting lid and cook for about 2 minutes, just until the whites have fully set, then remove from heat. If you prefer a fully cooked yolk or you plan to freeze the sandwiches, increase the time by an additional 1-2 minutes until yolks are fully set.
- Sprinkle cheese over the top of the eggs and re-cover the pan for about 1 minute, until the cheese has melted over the eggs.
- Lay pancakes out on a plate or tray, then drizzle syrup over one side of each pancake
- Place an egg on the syrupy side of each of 4 pancakes
- Add your preferred protein over the top of the eggs then top with another pancake, syrup-side down
- Eat now or wrap individually and freeze for later