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The Ultimate Pancake Breakfast Sandwich

Prep: 20 min
Cook: 5 min
Yields: 7 breakfast sandwiches

For Pancakes:
1 Foodstirs Organic Pancake mix
2 eggs
4 tablespoons butter, melted and cooled
3 Tablespoons Greek yogurt
2/3 cup milk

For sandwiches:
1 package bacon
7 eggs
14 slices sharp cheddar cheese



Preheat oven to 200 degrees. In a large bowl, blend together the eggs, milk, melted butter and yogurt. Slowly add the dry pancake mix and stir until a batter forms.

Heat a griddle over medium heat and pour 1/4 cup of prepared batter onto the griddle for each pancake. Cook until the tops of the pancakes begin to bubble, about 1-2 minutes. Flip pancakes with a spatula and cook 30 seconds more. Remove pancakes from griddle, arrange onto a large platter and place in the oven to keep warm.

Cook the bacon on the griddle, about 4-5 minutes each side, until crispy. Crack the eggs onto the griddle and cook until desired doneness.

To assemble the breakfast sandwiches, place one slice of cheese onto each pancake. Place two slices of bacon and one cooked egg onto half of the pancakes, then top the sandwiches with a second pancake. Place sandwiches in the oven for 5 minutes to melt the cheese if needed. Serve immediately.