Sausage griddle/pancake sandwich
Common food
Photo: Wikipedia
A savory, handheld sandwich featuring a grilled sausage nestled between two soft, fluffy pancakes or griddle cakes. The taste is a delightful contrast of salty, juicy sausage and the mild, slightly sweet pancake, with a satisfying mix of textures from crispy grill marks to tender crumb. Nutritionally, it's a calorie-dense meal with a notable fat content from the sausage, balanced by some protein.
Calorie split: 15% protein · 24% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People adore the comforting, nostalgic combination of sweet and savory flavors, reminiscent of a hearty breakfast or fairground treat. Its versatility allows for endless customization with different sausages, pancake batters, and toppings like maple syrup or mustard.
⚠️ Watch-outs & how to enjoy it better
The high fat and sodium content from the sausage may be a concern for those monitoring heart health or blood pressure. The refined carbohydrates in the pancake can cause blood sugar spikes. To counteract this, opt for a leaner turkey or chicken sausage, use whole-grain pancake batter, and pair the sandwich with a side of fiber-rich vegetables or fruit.
Key benefits
- Provides a quick, energy-dense meal or snack.
- Offers a good balance of protein and fats for satiety.
- The pancake component can be a source of quick carbohydrates.
- Highly portable and convenient for on-the-go eating.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The concept of wrapping a sausage in a pancake is a modern take on ancient traditions, like the British 'Toad in the Hole' (sausage in Yorkshire pudding batter) or the German 'Wurst im Schlafrock' (sausage in a blanket).
Full nutrition (USDA data · scales with serving)
| Water | 51.7 g |
| Energy | 278 kcal |
| Protein | 10.5 g |
| Total lipid (fat) | 18.7 g |
| Carbohydrate, by difference | 17.0 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 6.3 g |
| Calcium, Ca | 76.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 189 mg |
| Potassium, K | 174 mg |
| Sodium, Na | 505 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 18.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.25 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 30.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 37.0 ug |
| Choline, total | 117 mg |
| Vitamin B-12 | 0.61 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 96.0 ug |
| Retinol | 95.0 ug |
| Carotene, beta | 7.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 5.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 191 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.5 ug |
| Vitamin K (phylloquinone) | 5.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.6 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.24 g |
| SFA 16:0 | 3.5 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 7.4 g |
| MUFA 16:1 | 0.30 g |
| MUFA 18:1 | 6.9 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.2 g |
| PUFA 18:2 | 3.7 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 177 mg |
FAQ
Can I make a healthier version?
Yes. Use lean turkey or chicken sausage, whole-wheat or oat flour for the pancakes, and control added sugar in the batter. Adding a layer of sautéed spinach or sliced avocado can boost fiber and nutrients.
What's the best way to reheat leftovers?
Reheat in a toaster oven or dry skillet over medium heat to re-crisp the pancake and warm the sausage through. Avoid the microwave if possible, as it can make the pancake soggy.
Is this suitable for a low-carb diet?
Not in its traditional form. A low-carb adaptation would require replacing the pancake with a low-carb alternative like a cloud bread or a large lettuce wrap, and choosing a sugar-free, high-fat sausage.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.78 kcal/g · 15% calories from protein · 0.6 g fiber · 6.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.90 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.