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When I'm after a smiley breakfast for everyone without much fuss, sausage pancakes always come to the rescue. They’re just golden pancakes hugging savory sausage patties, so you get two faves in every single bite. Lazy weekend or crammed morning, these hit the spot—especially with maple syrup dunked on top.
Honestly, I tossed this together once at my niece’s sleepover. Now it’s what she begs for every time. There’s something magic when a fluffy pancake wraps sweet sausage. Pure happiness.
Tasty Ingredients
- Maple syrup: Gives a gentle sweetness. Grab the real stuff for best taste
- Whole milk: Richens the batter. Let it sit out a little so it’s not cold
- Sugar: Classic breakfast touch of sweet
- Baking powder: Lifts up the pancakes—double check it still works
- Vanilla extract: Warms up the flavor, pure is better if you can find it
- Breakfast sausage patties: The best are fresh with a bit of sage or spice, skip fully cooked for juicy results
- Egg: Binds everything together so pancakes don’t fall apart
- All-purpose flour: Sifting is key for super soft pancakes; unbleached preferred
- Salt: Makes sweet and salty vibes even out, fine sea salt works best
- Unsalted butter, melted: Makes pancakes melt-in-your-mouth, a little goes a long way
Simple Step-by-Step Guide
- Serve Up Hot:
- Slip pancakes off the pan and get them right onto plates, plus more butter and maple for dipping
- Dip & Sizzle:
- Heat your griddle or nonstick skillet on medium-high, give it some grease, dunk sausage patties in pancake batter so they’re coated, lay them on the hot surface. Flip when they bubble, and go for the other side till golden
- Mix Everything:
- Pour your wet mix into the big bowl of dry, give it a gentle whisk. Lumps are okay. Too much stirring means rubbery pancakes
- Whisk Up Wet Ingredients:
- Grab another bowl, stir together milk, vanilla, egg, melted (but not too hot) butter, and maple syrup till it looks smooth
- Square Away Sausage:
- Brown patties in a big skillet on medium-high till they're cooked through—no pink bits! Lay them on paper towels to soak off grease. Don’t rush, a good sear matters here
- Batter Up:
- Sift flour, baking powder, salt, and sugar into a roomy bowl. That’s how you get even, airy pancakes
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Pouring warm maple syrup all over always takes me back. The syrup soaks into the sausage and fluffy pancake, and just like that I remember crowded weekend mornings where pancakes and sausage meant the day started right.
Keeping & Reheating
Pop any leftovers in an airtight container and stash them in the fridge for up to three days. To bring them back to life, microwave or put them in a low oven. If you want to freeze, wrap each pancake in parchment or plastic, then toss them into a zip bag. Super easy to reheat straight from frozen too.
Swaps & Options
Chicken or turkey sausage are both great here if that’s what you like. No dairy? Almond milk and coconut oil swap in fine for the milk and butter. If you’re tight on time, go ahead and use a boxed pancake mix—just keep the batter thicker so it grabs onto the sausage well.
Easy Serving Ideas
Pair these pancake sausages with a bowl of berries, a bit of fruit salad, or whipped cream. If you want to make ‘em dinner, throw a fried egg and roasted potatoes beside. Need bites for brunch? Just make smaller ones—super fun and snacky.
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Backstory & Fun Facts
Pancakes with sausage have always been an American breakfast go-to, but wrapping them together is a playful mashup—sweet and salty all in one bite. Feels like homemade diner food and always reminds me of busy holiday breakfasts and elementary school mornings.
Recipe FAQs
- → Can I substitute pre-cooked sausages?
Definitely! Pre-cooked sausages work well. Just pop them into the batter and cook as usual until golden and crispy on the outside.
- → What’s the ideal pancake batter for this?
A light homemade batter with a touch of vanilla, flour, baking powder, and milk works best. But if you're short on time, a premade mix is just fine!
- → How do I prevent sticking?
Heat the skillet or griddle fully and use a bit of melted butter or spray to make flipping easy and keep them from sticking.
- → Can leftovers be reheated?
Absolutely! Toss them in the fridge in an airtight container and heat them in a skillet or microwave to bring back the warm, fluffy texture.
- → Any serving ideas for this dish?
Try it with a drizzle of warm maple syrup, a slice of fresh butter, or maybe some vibrant seasonal fruit for a balanced breakfast plate.
- → What can I use to make it gluten-free?
Replace the flour with a gluten-free all-purpose mix. Just keep in mind some mixes may give slightly different results.