I made a delicious and easy breakfast using Johnsonville® as part of a sponsored post for Socialstars, but as always all thoughts + opinions are my own. Thank you for continuing to support the brands that make this blog possible! #SausageFamily
I love a hearty breakfast, but I don’t always have the time to whip one up each and every morning, especially during the week, which is why these Pancake Breakfast Sandwiches have come in incredibly handy. One of my favorite breakfast sandwiches of all time have got to be McDonald’s McGriddles. I mean, they’re damn delicious, and they’re as easy as driving through a drive-thru. Sadly my waist line doesn’t happen to me quite as big of a fan. Indeed a sad day, am I right? Until now that is. When I came across these Johnsonville® Vermont Maple Syrup fully cooked sausages I knew making some Pancake Breakfast Sandwiches with protein packed whole wheat pancakes would be the perfect substitute for my fast food cravings.
They’re quite a bit healthier, but just as easy. Best part? The pancakes freeze perfectly fine, which means if you make yourself up a batch over the weekend you’ll have breakfast ready to go each and every morning in under 5 minutes. What’s not to love?Print
Whole Wheat Pancakes
- 4 Eggs
- 2 Tbsp Vanilla
- 1/4 Cup Sugar
- 2 Tbsp Melted Butter
- 2 Tsp Salt
- 2 Tsp Baking Powder
- 4 Cups Whole Wheat Flour
- 4 Cups Milk
- Whisk together dry ingredients in medium bowl, set aside.
- Combine eggs, vanilla, and melted butter in large bowl.
- Add dry ingredients to wet mixture.
- Slowly add milk to the mixture until it is of desired consistency.
- Use 1/4 cup to scoop pancake mixture onto hot griddle.
- Cook until edges begin to bubble, then use a spatula to flip the pancake, and brown on both sides.
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