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Sausage Pancakes Recipe

4.7 from 117 reviews

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.

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

  1. 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.
  2. Prepare dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until well combined.
  3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
  4. 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.
  5. Add sausage to batter: Fold the cooked sausage pieces gently into the pancake batter until evenly distributed.
  6. 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.
  7. 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