Sausage Pancakes
Sausage pancakes offer a hearty breakfast with savory sausage flavors complemented by fluffy, light pancake batter, perfect for weekend brunch or casual family mornings.
Ingredients
Instructions
- Crumble the sausage and brown it in a skillet.
- Place the cooked sausage on paper towels to drain excess fat.
- In a large bowl, combine self-rising flour, buttermilk, sugar, and baking soda. Mix well.
- Add the cooked sausage to the batter and stir until evenly incorporated.
- Heat a griddle or skillet and add enough oil to prevent sticking.
- Pour batter onto the hot surface to form pancakes.
- Cook until the pancakes are thick but light, flipping as needed to cook evenly.
Tips & Substitutions
For extra flavor, consider adding spices like black pepper or garlic powder to the batter. You can substitute the pork sausage with turkey or chicken sausage for a leaner option. If you want a lighter texture, use club soda instead of buttermilk. Make sure to keep the skillet hot but not smoking to achieve the perfect golden-brown pancakes.
Serving Suggestions
Serve the sausage pancakes warm with maple syrup or honey drizzled on top. They pair wonderfully with a side of fresh fruit or a light salad, such as Endive Salad With Bacon Dressing, for a balanced meal. For a hearty breakfast, consider serving with eggs cooked to your preference.
Storage & Reheating
Store leftover sausage pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster oven or skillet over low heat until warmed through. For better results, avoid microwaving as it may make the pancakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage Pancakes contains roughly 1598 calories, with 18g protein, 93g carbohydrates, and 129g fat. It is an excellent source of protein (37% of the Daily Value) and iron (31% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the pancake batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before using, as it may thicken slightly in the fridge.
What can I use instead of self-rising flour?
If you don’t have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Can I freeze these pancakes?
Yes, you can freeze the cooked sausage pancakes. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They can be stored for up to 2 months. To reheat, simply pop them in the toaster or oven until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).