Healthy Griddlecake Breakfast Sandwiches

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It’s hard to believe, but we are almost at the end of August, and the new school year is just a week away. Prep now for the busy mornings ahead. There’s still time to get organized and plan a few easy out the door breakfasts to help smooth the first weeks of school. Do as much as you can ahead of time. It will make things easier for everyone. 

Besides cold cereal and milk, there are plenty of options for healthy breakfasts everyone can eat at home. Try easy whole grain toast, a bagel, or an English muffin topped with cheese or nut butter. Add sliced fresh fruit or fruit spread, juice sweetened jam, or make quick chia seed jam out of fresh berries. Have yogurt with fruit, nuts and granola, a homemade smoothie, or a breakfast banana split made with yogurt, berries and a few fun toppings. 

Make overnight oats, or make oatmeal overnight in your slow cooker, or make some in your Instant Pot in the morning. Trail mix, a handful of raw nuts, a piece of fruit with fresh nut butter, or a healthy homemade muffin are all better choices than something packaged. So are non-traditional options like a slice of pizza, a PB&J, or a grilled cheese sandwich – anything your kid will eat. The best thing you can do is get everything ready ahead of time and be sure to have some things that are easy to grab and eat on the way out the door. 

French toast, waffles, or pancakes are also good because they can be made ahead of time and easily reheated. Take advantage of the weekend and do some prep. You can make a big batch of waffles or pancakes and eat some for breakfast that day. Refrigerate the rest (3 to 4 days), or freeze some if you want to keep them longer. 

Your first assignment is a fun and easy one. Make some homemade breakfast sandwiches with your kids this weekend. How many sandwiches do you need? Do the mom math: number of kids, times number of mornings, equals number of sandwiches. Don’t have any kids? I’m signing your permission slip to make these for yourself. 

Inspired by the McDonald’s McGriddle, these Healthy Griddlecake Breakfast Sandwiches are a lightened up version of the fast-food sandwich you can make at home. With a fluffy folded egg, lean sausage patty, and a slice of American cheese tucked inside two syrup-infused pancakes, you can make these ahead and save time and money, too. 

With a solid amount of protein, plus some whole grain fiber, they are filling and satisfying. Follow the directions below to make 4 sandwiches you can eat right away. If you plan to refrigerate or freeze, let the ingredients cool completely before you build your sandwiches, and I recommend leaving the cheese slice off before storing. Store airtight in the refrigerator if you plan to eat them within 3 to 4 days. Or to freeze, wrap each sandwich tightly in plastic wrap and place in a resealable freezer bag for up to 3 months. Reheat your sandwich in the microwave, adding the cheese slice just before serving so that it doesn’t melt.  

Using a high-protein pancake mix is a good way to give your first meal of the day an extra punch of protein. I like Kodiak Cakes, but other brands, like Krusteaz, make high-protein mixes as well. You can use any pancake mix you happen to have on hand, or make your pancakes from scratch, too. Just do whatever works best for you. For additional protein I used Fairlife 2% Reduced Fat Ultra-filtered Milk, but feel free to swap in your milk of choice or use water. I also added an egg to my pancakes, again for added protein. To keep these on the healthier side, I used chicken breakfast sausage patties from Trader Joe’s, but again feel free to swap in ham, Canadian bacon, or a plant-based sausage patty, like Morningstar Farms, if you prefer. 

What would pancakes be without a little maple syrup? You need just enough to sweeten them and give them flavor, but not so much that they are soggy. I drizzled a little over each of the pancakes while they were still warm, pouring it over the side that I planned to use for the inside of my sandwiches, so that they had plenty of time to soak up the syrup before I assembled them. You could also add a tablespoon or two of maple syrup to your pancake batter, if you prefer.

Kids who eat breakfast do better in school, so don’t let them just run out the door. One of these little breakfast sandwiches, with a glass of milk and some fruit on the side, is a great way to start the school year.

Healthy Griddlecake Breakfast Sandwiches

makes 4 sandwiches

• 3/4 cup milk of choice or water 
• 5 large eggs, divided
• 1 teaspoon pure vanilla extract
• 1 cup high-protein pancake mix (Kodiak Cakes or other)
• maple syrup
• 4 frozen, fully cooked turkey or chicken breakfast sausage patties
• salt and black pepper, to taste
• 4 slices 2% milk American cheese singles

Warm a griddle or griddle pan over medium heat and lightly coat with oil. Measure milk or water into into a 4 cup liquid measuring cup, then add 1 egg and vanilla extract and whisk together. Add pancake mix and whisk together until mostly smooth (do not overmix). For each pancake, pour about 2 1/2 tablespoons of batter onto the griddle and let it form about a 3-inch circle. Allow pancake to cook for 1-2 minutes until golden brown on the bottom, and then flip and cook for another 1-2 minutes. Make all 8 pancakes this way, removing them to a side plate. Drizzle each pancake with a little maple syrup, then cover them to keep warm. 

Heat sausage patties according to package directions, microwaving or cooking them in a skillet until warm. While sausages cook, break one of the remaining eggs into a small bowl and add a splash of water and a sprinkle of salt and pepper.  Beat with a fork or a whisk until combined. Lightly coat a non-stick skillet with oil and warm over medium heat. Pour the beaten egg into the pan and turn pan so that the egg spreads and coats the bottom of the pan in a thin layer. Cook for a minute until cooked through. Fold the egg in thirds (both sides over the middle), then fold the omelette in half to make a square. Remove to a side plate and cover to keep warm. Repeat with remaining eggs to make four folded eggs. 

To assemble each sandwich, place a slice of cheese onto one pancake and top with a cooked sausage patty. Place a folded egg on top of the sausage and top with another pancake.  

-adapted from recipe on emilybites.com