Sausage Pancakes

Fluffy buttermilk pancakes filled with crumbled breakfast sausage add up to a whole lot of awesomeness in these Sausage Pancakes.

Sausage Pancakes

The first time I saw sausage dipped in pancake batter and served like a corn dog, I thought what in the world? But I quickly realized that drizzled with maple syrup this is a savory-sweet breakfast that I crave.

As delicious as pancake sausage on a stick is, I have found mixing browned breakfast sausage into the pancake batter is a much easier, hassle-free way to enjoy this sweet and savory combination.

Breakfast sausage is something I always have on hand. I tend to stock up whenever it is on sale. Hot, mild, regular, it doesn’t matter which one you like best, any of them will work in these pancakes. Hot breakfast sausage with maple syrup is our favorite combination.

You will notice I recommend real buttermilk from the store. To me, nothing beats the flavor it gives pancakes and baked goods. You can fake it with milk and vinegar but it just isn’t the same.

If sweet and savory is your jam as well, try adding crisp savory bacon to a stack of fluffy buttermilk pancakes, and you will wind up with the best Bacon Pancakes you’ll ever have the pleasure of eating.

Pancakes and Sausage

Pancake ingredients are pantry staples at my house but check yours for these ingredients:

• breakfast sausage
• all-purpose flour
• sugar
• baking powder
• baking soda
• kosher salt
• store-bought buttermilk *
• eggs
• butter

While regular milk may be substituted for the buttermilk in this recipe, I strongly recommend making the recipe as written. (If you do choose to substitute regular milk, reduce the amount to a total of 2 cups.)

Buttermilk is the not-so-secret ingredient that creates a very unique flavor and texture for these pancakes. We really like the contrast of the sweet and tangy pancakes with the sausage.

To make sausage pancakes, start by cooking the sausage in a large skillet over medium heat. Set aside to cool.

Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.

Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the sausage.

Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Pour about ⅓ cup of batter onto the griddle for each pancake.

Allow the pancakes to cook until they begin to bubble on top and are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.

This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.

I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.

When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.

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