Maple Sausage Pancake Sandwiches

Around the Campfire

This is the campsite breakfast sandwich for the family that likes sweet and savory together. Pancakes become the bread, sausage brings the hearty center, and maple ties it all together.

This recipe teaches assembly timing: the pancakes and sausage need to meet while both are still warm.

Why This Recipe Works

The Blackstone can cook sausage patties and small pancakes on the same surface, then hold finished pieces on a cooler zone while sandwiches are assembled.

Quick Facts

• Serves: 4
• Heat zone: Medium-low
• Best for: Kid-friendly breakfasts, hearty mornings, sweet-savory meals
• Teaches: Assembly timing

Shopping List

• Pancake mix
• Breakfast sausage patties
• Maple syrup
• Butter or oil
• Optional cheese or egg

Home Prep

Pre-form sausage patties and measure pancake mix before leaving home. Pack syrup in a small sealed bottle.

Cooler Packing

Keep sausage cold and below ready-to-eat foods. Keep pancake mix dry.

Equipment

• Blackstone griddle
• Spatula
• Foil pan for holding

Heat Zones

Use medium heat for sausage and medium-low for pancakes. Hold finished items on a cooler zone.

Ingredients

• 2 cups prepared pancake batter (from mix or scratch)
• 4 breakfast sausage patties (about 2.5–3 ounces each, raw or cooked)
• 2 tablespoons maple syrup
• 1 tablespoon butter or oil (for griddle)

Instructions

1. Preheat the griddle to 300–350°F (medium-low heat).
2. Add 1 tablespoon butter or oil to the griddle.
3. Place 4 sausage patties on the griddle and cook until browned and the internal temperature reaches 160°F (if using raw sausage), about 4–6 minutes per side.
4. While the sausage cooks, pour 8 small pancakes (about 1/4 cup batter each) onto the griddle. Cook until bubbles form on top and edges are set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
5. Move cooked pancakes to a cooler zone or cover to keep warm.
6. When sausage and pancakes are cooked, assemble each sandwich with 1 sausage patty between 2 pancakes.
7. Drizzle each sandwich lightly with maple syrup (about 1/2 tablespoon per sandwich), or serve the syrup on the side for dipping.

Doneness

Sausage cooked from raw should reach 160°F. Pancakes should be set in the center.

Common Mistakes

• Making pancakes too large.
• Overloading syrup inside the sandwich.
• Letting pancakes cool before assembly.

Serving Suggestions

Serve with fruit or hash browns. Optional: add cheese or a fried egg to the sandwich, or offer extra maple syrup for dipping.

Variations

• Add egg.
• Add cheese.
• Use bacon instead of sausage.

Dietary Adaptations

• Gluten-free: Use gluten-free pancake mix.
• Dairy-free: Use oil and dairy-free batter.
• Vegetarian: Use a plant-based patty if desired.

Scaling

Cook pancakes in batches and assemble sandwiches as sausage finishes.

Weather Notes

Wind cools pancakes quickly. Hold finished pancakes covered if needed.

Leftovers

Wrap leftovers for a quick snack, but keep cold after breakfast.

Kid Helper Tasks

Kids can match pancake pairs and help assemble away from the hot griddle.

Dragonfly Tip

Make the pancakes smaller than you think. Slider-sized pancakes are easier to eat at camp.

Dragonfly Challenge

Try one with syrup inside and one with syrup for dipping. Pick the less messy winner.