All the magic of the fast-food classic made at home — maple sausage, a creamy egg, melted American cheese, and fluffy buttermilk pancakes, finished with a drizzle of maple syrup.
Servings
8
Prep time
5 min
Cook time
20 min
Total time
25 min
Ingredients — 8 sandwiches
| Ingredient | Quantity | Unit |
|---|---|---|
| Bulk maple pork sausage (e.g. Jimmy Dean) | 1 | lb |
| Frozen buttermilk pancakes (e.g. De Waffelbakkers) | 16 | — |
| Large eggs | 8 | — |
| Kosher salt | 1 | tsp |
| Ground black pepper | 1 | tsp |
| Processed American cheese slices | 8 | — |
| Maple syrup, for serving | — | to taste |
Directions
1
Set up the griddle. Preheat a nonstick griddle to 350°F (180°C), or use a large nonstick skillet over medium-high heat. If working with a skillet, you'll cook one sandwich at a time.
2
Build the sausage patties. Divide the sausage into 8 equal portions. Press each portion in an even layer over one side of 8 pancakes, spreading it all the way to the edges. Lay these sausage-side down onto the hot griddle. Cook for about 8 minutes, pressing down occasionally, until the sausage is browned and fully cooked through.
3
Cook the eggs. While the sausage cooks, crack 4 eggs directly onto the griddle, leaving space between each one (use a ring mold or greased biscuit cutter for a neater shape if you like). Season each with a pinch of salt and pepper. Cook until the edges turn frizzled and the whites are mostly set, about 1½ minutes, then flip.
4
Add the top pancakes. Place one frozen pancake on top of each flipped egg. Continue cooking for 1 to 2 more minutes, pressing down gently, until the whites are completely set. Flip the whole stack so the pancake is against the griddle and the egg faces up. Lay a slice of American cheese over each egg and cook for another 1 to 2 minutes until the pancake is warmed and the cheese is fully melted.
5
Finish the sausage side. Once the sausage is cooked, flip each patty so the pancake faces the griddle. Cook for about 2 more minutes to brown the second pancake. Then flip the sausage-pancake stack onto the egg-cheese-pancake stack to form the sandwich.
6
Serve immediately. Drizzle with maple syrup and serve hot. Repeat the process with the remaining ingredients to make the next 4 sandwiches.
Cook's notes
No griddle? No problem
A large nonstick skillet works perfectly — just cook one sandwich at a time. It takes a little longer but delivers the same result. Keep finished sandwiches warm in a low oven (200°F) while you work through the batches.
Perfect round eggs
For that classic fast-food look, crack each egg into a greased metal ring mold or biscuit cutter placed on the griddle. It keeps the whites neat and round — totally optional but worth it for presentation.
Make ahead & freeze
These sandwiches freeze beautifully. Wrap each one individually in foil or parchment, then reheat from frozen in the microwave for 1 to 2 minutes or in a 350°F oven for about 15 minutes.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 630 kcal | Saturated fat | 11 g |
| Protein | 26 g | Cholesterol | 303 mg |
| Total carbohydrate | 56 g | Sodium | 1358 mg |
| Dietary fiber | 0 g | Calcium | 539 mg |
| Total sugars | 27 g | Vitamin C | 0 mg |
| Total fat | 34 g | Potassium | 531 mg |
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