Breakfast is, without a doubt, my favorite meal of the day. It sets the tone, fuels the morning, and holds endless possibilities. But let’s be honest, sometimes the classic rotation of cereal, toast, and scrambled eggs can feel a little… uninspired. That’s why I’m always on the hunt for recipes that shake things up, and let me tell you, this Turkey Bacon Pancake Sushi is a certified game-changer.
The first time I made these, it was purely on a whim. I was staring at the usual breakfast suspects—pancakes, bacon, cream cheese—and thought, “How can I make this more fun?” The idea of rolling everything up like a sushi roll popped into my head, and I haven’t looked back since. It’s the perfect marriage of sweet and savory, all wrapped up in a familiar, comforting package.
This isn’t just a recipe; it’s an experience. It’s the kind of breakfast that gets kids excited to come to the table and impresses friends at a weekend brunch. It takes the beloved flavors of a pancake breakfast and presents them in a whimsical, bite-sized format that’s as delightful to look at as it is to eat.
Why I Love This Recipe
- It’s Unbelievably Fun: Let’s face it, calling anything “sushi” makes it instantly more exciting. Watching the simple ingredients transform into these neat little rolls is a joy, and it’s a fantastic recipe to get kids involved in the kitchen.
- The Perfect Flavor Combo: You get the fluffy sweetness of a pancake, the tangy smoothness of maple-vanilla cream cheese, and the salty, smoky crunch of turkey bacon in every single bite. It hits all the right notes.
- Surprisingly Simple: While it looks impressive, the process is incredibly straightforward. If you can make a pancake, you can make this. It uses basic ingredients you likely already have on hand.
- Customizable: This recipe is a fantastic base for creativity. You can swap the fruit, use different fillings, or even change up the protein. It’s easy to adapt to whatever you’re craving.
Ingredients You’ll Need
This recipe comes together with a handful of breakfast staples.
- For the Pancakes:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- For the Filling & Assembly:
- 4 slices cooked turkey bacon
- 4 oz cream cheese, softened
- 2 tbsp maple syrup (plus more for drizzling)
- 1/2 tsp vanilla extract
- Optional:
- Fresh fruit slices (bananas or strawberries work wonderfully)
Swaps and Notes
- No Buttermilk? No Problem: You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
- Bacon Swap: Regular pork bacon, Canadian bacon, or even a thin breakfast sausage patty would be delicious substitutes for turkey bacon.
- Shortcut Alert: In a real hurry? A “just-add-water” pancake mix is a great time-saver. Just be sure to make the pancakes thin for easier rolling.
- Get Fruity: While bananas and strawberries are classic, feel free to experiment with thinly sliced peaches, kiwi, or a sprinkle of blueberries.
- Cream Cheese: For an extra decadent touch, you could use mascarpone cheese or a flavored cream cheese like strawberry or honey pecan.
How to Make Turkey Bacon Pancake Sushi
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Yields: 4 servings | Calories: Approx. 90 kcal per piece
Step 1: Make the Pancake Batter
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk the wet ingredients: buttermilk, egg, and 2 tablespoons of melted butter. Pour the wet mixture into the dry ingredients and stir gently until just combined. A few lumps are perfectly fine—be careful not to overmix!
Step 2: Cook the Pancakes
Heat a large non-stick skillet or griddle over medium heat and lightly coat it with butter. For each pancake, pour about 2-3 tablespoons of batter onto the skillet, creating thin pancakes that are about 4 inches in diameter. Cook for 1-2 minutes, or until you see bubbles forming on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown. Transfer to a plate and repeat with the remaining batter. You should have about 8 mini pancakes. Let them cool slightly so they don’t melt the filling.
Step 3: Prepare the Cream Cheese Filling
While the pancakes cool, grab a small bowl and combine the softened cream cheese, maple syrup, and vanilla extract. Mix until the mixture is smooth, creamy, and well-combined.
Step 4: Assemble the Pancake Sushi
Lay one pancake flat on your work surface. Spread a thin, even layer of the maple cream cheese mixture over the entire surface. Place one slice of cooked turkey bacon in the center. If you’re using fruit, add a few thin slices next to the bacon. Starting from one edge, roll the pancake up tightly into a log. Repeat the process with the remaining pancakes and ingredients. If the rolls feel a bit soft, you can chill them in the refrigerator for 10-15 minutes to help them firm up before slicing.
Step 5: Slice and Serve
Using a sharp knife, carefully slice each pancake roll into 1-inch thick “sushi” pieces. Arrange them on a platter, drizzle generously with extra maple syrup, and serve immediately.
Tips for Success
- Thin is In: The key to a good roll is a thin pancake. A thicker, fluffier pancake will crack and be difficult to roll tightly.
- Don’t Overfill: It’s tempting to load up on the cream cheese and fruit, but a thin layer works best to keep the roll neat and prevent the filling from squeezing out.
- Use a Sharp Knife: A sharp knife is essential for getting clean, crisp cuts. A serrated knife can also work well.
- Chill Out: Don’t skip the chilling step if your rolls feel soft. It makes slicing so much easier and ensures your “sushi” pieces hold their shape beautifully.
Serving Suggestions and Pairings
These pancake sushi rolls are a fantastic standalone breakfast, but they also play well with others! Serve them on a brunch board with a side of scrambled eggs, a bowl of fresh fruit salad, and a pot of coffee.
For a truly refreshing pairing, wash them down with a glass of my favorite This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days. The tartness of the lemonade cuts through the sweetness of the pancakes perfectly.
Storage and Leftover Tips
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The pancakes will soften over time, so they are definitely best enjoyed fresh. You can eat them cold straight from the fridge or let them sit at room temperature for a few minutes before serving.
More Breakfast Recipes You’ll Love
If you love creative and easy breakfast ideas, you’re in the right place. Here are a few more of my favorites from the blog:
- This One-Pan Breakfast Bake Will Make You Skip the Drive-Thru: For those mornings when you need a hearty, all-in-one meal.
- The Viral Cottage Cheese Pancake Everyone’s Talking About: Another fun, protein-packed take on the classic pancake.
- These 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies Are My Morning Time-Saver: When you need a grab-and-go breakfast that feels like a treat.
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd: Because sometimes you need a show-stopping dessert after a great brunch!
Final Thoughts
This Turkey Bacon Pancake Sushi is more than just a meal; it’s a way to bring a little extra fun and creativity to your morning routine. It proves that with a little imagination, even the simplest ingredients can become something truly special.
I can’t wait for you to try this recipe! If you do, please leave a comment and a rating below to let me know how it turned out. And don’t forget to follow ChefManiac on social media for more delicious ideas!
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