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+ servings

Leftover Pancake Syrupy Breakfast Sandwich

A sweet, sticky, and rich mess of pancake, egg, cheese, and an extra helping of protein
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Cook Time 10 minutes
Course Breakfast
Servings 4 Sandwiches

Ingredients
  

  • 8 pancakes
  • ~2 tablespoon syrup
  • 4 eggs
  • salt and pepper to taste
  • ¼ cup preferred cheese shredded
  • preferred extra protein bacon, sausage, ham, vegetarian substitutes

Instructions
 

  • 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
Keyword breakfast, breakfast sandwich, eggs, pancake, pancake sandwich, protein packed, sandwich, syrup
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