Sausage Pancakes Recipe
These Sausage Pancakes combine savory breakfast sausage with fluffy buttermilk pancakes for a hearty and delicious meal. Perfect for brunch or a weekend breakfast, these pancakes are loaded with flavor and topped with classic butter and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 to 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Sausage
- 1 pound breakfast sausage (regular or hot)
Pancakes
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups store-bought buttermilk
- 2 eggs
- 4 tablespoons butter, melted
Toppings
- Butter
- Maple syrup
Instructions
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage, breaking it up into small pieces as it cooks. Continue until fully browned and cooked through, about 7 to 10 minutes. Remove from heat and set aside.
- Prepare dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Mix batter: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; avoid overmixing to keep pancakes fluffy.
- Add sausage to batter: Fold the cooked sausage pieces gently into the pancake batter until evenly distributed.
- Cook pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip and cook the other side for another 2 minutes or until golden brown and cooked through.
- Serve: Serve the sausage pancakes warm topped with butter and maple syrup for a classic, satisfying breakfast.
Notes
- You can use regular or hot breakfast sausage depending on your spice preference.
- Make sure the skillet is adequately preheated to cook pancakes evenly without burning.
- Do not overmix the batter; lumps are okay and help keep pancakes tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a toaster or microwave.
- For a dairy-free version, substitute buttermilk with a mixture of almond milk and lemon juice.
Keywords: sausage pancakes, breakfast sausage pancakes, savory pancakes, buttermilk pancakes with sausage, easy breakfast recipe
Find it online: https://busyrecipe.com/sausage-pancakes-recipe/