Sausage Pancakes–pancakes with a side of sausage…inside!
I hate cooking sausage patties. Love the flavor, but hate cooking them. They never seem to get done in the middle for me unless the outsides are overdone. And at this point in my life, I just buy frozen, pre-cooked sausage patties.
Cooking ground sausage, however, is much easier. Just like cooking up some ground beef, you just crumble it into the skillet and continue to break it up as it cooks. Drain it, and it’s ready to go. (Even easier than that is to use freeze dried sausage crumbles!)
While I have mixed together scrambled eggs with cooked, crumbled sausage and shredded cheddar for breakfast sandwiches, there’s another use I love. Sausage Pancakes!
You can certainly use this pancake recipe; it’s delicious and filling. My pickiest eater used to request this all the time! But the beauty part of this whole Sausage Pancakes idea is that you can pretty much add the cooked and crumbled sausage into your favorite pancake recipe with good results.
Personally, I prefer hearty pancakes that are dense and thick. So sausage crumbles hold up well in those. But you can also use a thinner batter recipe–they’ll just be a little bumpy from the sausage.
If you love the flavor of sausage and maple syrup, you will love these pancakes. You can also forego the map and try Buttermilk Pancake Syrup instead.
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Sausage Pancakes
Description
Sausage Pancakes–pancakes with a side of sausage…inside!
Ingredients
- 2 cups flour (white, wheat, or a mixture)
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 eggs (or use egg powder)
- 2 cups buttermilk or sour milk*
- 2 Tbsp. oil
- 1 lb. ground sausage, cooked and drained
Instructions
- Mix dry ingredients together in a large bowl.
- Mix eggs, milk, and oil together with a whisk until well blended.
- Add wet ingredients to dry ingredients. Do not over-mix.
- Pour on hot, greased griddle and cook on both sides till golden brown.
- *Sour milk–place 2 Tbsp. white or apple cider vinegar in a 2-cup measure. Add milk to the 2-cup measuring line. Let sit for a few minutes.
To freeze, layer pancakes with wax paper in between them and place them all in a freezer bag or container.
