Description
Sausage Pancakes combine fluffy, golden pancakes with savory sausage bits right in the batter, creating a delicious sweet-savory breakfast treat that’s perfect for lazy weekend brunches or special mornings. These tender pancakes are easy to make with simple ingredients, cooked in one pan, and loved by the whole family.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (room temperature)
- 1 large egg (room temperature)
Savory Add-ins
- 1 cup cooked breakfast sausage, chopped
For Cooking
- Butter or oil, for cooking the pancakes
Instructions
- Prepare the Sausage: Cook your breakfast sausage in a skillet over medium heat until browned and fully cooked. Drain excess fat and set the sausage aside to cool slightly before adding it to the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt to evenly distribute the leavening and sweetening agents for perfect pancake rise.
- Combine Wet Ingredients: In a separate bowl, beat the egg and stir in the milk, creating the liquid base that will bring the batter together.
- Stir Wet and Dry Ingredients Together: Pour the wet mixture into the dry ingredients and gently fold them together until just combined. Avoid overmixing to keep pancakes tender.
- Add the Sausage: Fold in the cooked sausage pieces, distributing them evenly throughout the batter so every pancake is packed with savory bites.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and add a bit of butter or oil. Scoop batter onto the pan and cook each pancake until bubbles form on the surface and edges look set, about 2–3 minutes per side.
Notes
- Use room temperature eggs and milk for smoother batter and fluffier pancakes.
- Don’t overmix the batter; mix just until the dry ingredients are moistened.
- Cook on medium heat to ensure pancakes cook through with a crunchy golden crust.
- Drain excess sausage fat to prevent greasy batter and maintain light pancakes.
- Let the batter rest for 5 minutes before cooking to activate baking powder and improve fluffiness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 85mg
Keywords: sausage pancakes, savory pancakes, breakfast recipe, fluffy pancakes, one-pan breakfast, sweet and savory pancakes