The Pancake Breakfast Sandwich

Hey old friends! It has been way too long. I know I said something like that in my last post and it was true then and it’s true now. What’s been happening to me?

I’ve been so all over the place lately and have been finding it hard to create recipes. My meals haven’t been anything new so there hasn’t been anything worth sharing. I love sharing recipes but I want them to be worth sharing and sometimes I’m so busy it’s overwhelming that I can’t give the recipes the time they need to be perfected. I’m sure you can relate. Sometimes the things that don’t inspire you, that aren’t your passion, consume you.

I have to admit that this blog, creating recipes for it, is something that truly makes me happy. It’s not all it could be but it has certainly grown and it’s taken some learning to even achieve the pedestrian designs. It feels good to do something on my own and it does drive me to continue but sometimes I can’t give all of me to it. I hate saying that. It sounds wrong, wrong for me remark that this blog is an extension of me but that I also need a break from it. I don’t know if that makes sense but it’s true. Sometimes I need to give my other life attention.

On to what you came here for.

This recipe is a bit wild, a bit much. It’s easy but it does take a bit of time to prepare everything (which is why I encourage using leftovers in the recipe notes.) but it you have multiple pans it can all be done at once. This is by no means an everyday breakfast but a perfect brunch, so get the other hands in your house working to help you get this on the table.

This sandwich is something else. It came to me one day at work. As I usually do on my lunch hour, I was thinking about what delicious foods I want to make and what I wish I was eating instead of my oatmeal, when this combination hit me. It’s all your classic breakfast foods in one perfect sandwich. One of my other new favourite sandwiches is from Mythology Diner in Toronto, the Croque Madame. I’m not sure if you’re familiar with this sandwich, but it’s 3 slices of bread, filled with (seitan) ham and cheese that’s topped with more cheese sauce and a (vegan) fried egg. It’s delicious. However, it’s quite messy and the first time I ordered it I tried to eat it with my hands, and it wasn’t until halfway through when I couldn’t take the sauce dripping down my hands anymore that I realized it’s supposed to be eaten with a knife and fork. It must sound ridiculous, but that sandwich opened me up to the world of sandwiches not just for hands. I know one of the pleasures for many in sandwich eating is eating with your hands, but pulling out a knife and fork can be worth it. You can douse the sandwich in sauce, scoop up the bits that fall out, and pile it higher than you normally would.

Like a lot of sandwich recipes, the ingredients are sort of optional. You can add it what you want. You can take these instructions as a guide but throw in extra things you love.

The Pancake Breakfast Sandwich

This sandwich takes all your favourite, classic breakfast foods and piles them together to make one delicious and perfect meal. 

Author Waverly Tracey


For the tofu scramble

  • 1 brick extra-firm tofu
  • 1 large clove of garlic
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt more to taste, if desired
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons nutritional yeast
  • 1/4 cup non-dairy milk

For the pancakes

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking-powder
  • 1/2 teaspoon salt
  • 1/4 cup vegan sugar (brown or white)
  • 1 cup non-dairy milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4-1/2 teaspoon canola oil, optional for cooking

Optional toppings

  • as many vegan bacon strips or bits you want
  • 3-4 slices of vegan cheese (or a couple handfuls of cheese shreds)
  • as much maple syrup or other liquid sweetener as desired
  • vegan butter for serving


To prepare tofu scramble

  1. Add the 2 teaspoons of oil to a large skillet then heat on medium. Mince the garlic then add it to the skillet and crumble the tofu on top. Don't worry about breaking it down perfectly, just get it into chunks and you'll see how it breaks up cooking.

  2. Stir the tofu and garlic every so often. If you are making vegan bacon, cook as the package or other recipe instructs you in a separate skillet. 

  3. After 4 or 5 minutes of cooking the tofu add all the spices along with the non-dairy milk and stir well to incorporate. Let this cook for 4 or 5 more minutes. You can remove from the heat or reduce it to low and leave it until the pancakes are ready.

To prepare the pancakes

  1. Heat a large nonstick griddle or large nonstick frying pan on medium. If you don't have nonstick cookware you can add 1/4 t 1/2 teaspoon canola oil. 

  2. In a large bowl add the flour, baking powder and salt and stir together. Next add in the non-dairy milk and vanilla and stir just until incprporated. Please do not overmix.

  3. Just before adding the pancake batter to the pan reduce heat to medium low then scoop about 1/4 cup of batter onto the pan per pancake. It will make 6-8 pancakes. Fit as many as you can but leave a decent amount of space between them. Cook the first side for about 3 minutes then flip, then cook the second side for around 2 minutes then remove from heat. This time is a guideline, you want to watch for bubble forming on the up side and for the edges to be lifting slightly.

  4. The pan will get hotter so the second batch will require less cooking time. Scoop out the same amount of batter only this time cook the first side for around a minute to minute and a half, then flip and cook the second side for forty-five seconds to a minute and remove from heat. 

To assemble

  1. Start with a pancake, then scoop a few tablespoons (as much as you can fit) on top, add a slice of cheese, then add a few strips or bits of bacon and top with another pancakes. Butter the top pancake it you wish to and drizzle some maple syrup all over. Repeat until ingredients are used. Serve!

Recipe Notes

-I know there are several steps so feel free to cut corners. I like to make these sandwiches when I already have most of the ingredients leftover. If you've got some tofu scramble in the fridge to use, then only the pancakes really need to be made.

-You can also use frozen waffles instead of pancakes to save time.

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