Thank you to Pottery Barn Kids for sponsoring this post.

Today’s post was going to be all about Omega-3s, but I got side tracked just this morning by this breakfast sandwich. It all started on Saturday when I woke with a hankering to make pancakes. I cooked up a big batch of these Multi-Grain Beauties that were so good the kids didn’t even do that creased brow thing accompanied by a suspicious, “are these whole wheat?” The recipe made a stack more than we ate so I stuck them in the fridge where I found them while puttering around the kitchen before the kids were up today.

The pancakes went straight into the toaster oven for reheating while I whipped together equal parts Greek-style and vanilla yogurt. I slathered the yogurt and a spoonful of raspberry jam between two cakes and set them out on pretty little plates, waiting to see how they’d be received once the kids appeared.

Considering that they practically licked the plates clean, I’d say it was a success. As for the Omega-3s, I’ll get to that next week. In the meantime, you can always add walnuts and flax seeds to your pancakes for an Omega-3 boost.

Note: If you like this idea, you might also appreciate my recipe for Strawberries and Cream Waffle Sandwich, particularly since strawberry season isn’t too far off.

Pancake Sandwich with Raspberry Jam and Yogurt

Make a big batch of pancakes one day, stow extras in the fridge, and enjoy these tasty pancakes sandwiches on day two.


  • 4 small pancakes (3-inch or so)
  • 3 tablespoons plain Greek yogurt
  • 2 teaspoons favorite fruit jam


  1. If using leftover pancakes, heat them in the toaster until warm (a little crispy is fine, too).
  2. Transfer 2 pancakes to a plate and spoon the yogurt over the top, spreading it evenly across.
  3. Spread the jam on one side of the remaining 2 pancakes..
  4. Sandwich the pancakes together with the yogurt and jam inside.
  5. Eat with a fork and knife or with your hands (and plan to get a little messy),