Sausage Pancakes
Fluffy buttermilk pancakes filled with crumbled breakfast sausage adds up to a whole lot of awesomeness in these Sausage Pancakes.
Servings: 16 4-inch pancakes
Ingredients
- 1 pound breakfast sausage regular or hot
- 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
- In a large skillet over medium heat, cook and crumble the sausage. Set aside.
- 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.
Notes
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.