Sausage in Pancakes - a mouthwatering twist on a classic breakfast favorite! Fluffy pancakes infused with vanilla and loaded with savory crumbled sausage; they're the perfect balance of sweet and savory. Serve them up with scrambled eggs and a drizzle of maple syrup for a breakfast that's simply irresistible.
In a large skillet, cook breakfast sausage over medium-high heat until no longer pink and crumbled. Drain excess grease on a paper towel-lined plate. Set aside.
Sift together all-purpose flour, baking powder, salt, and sugar in a large bowl. Whisk together milk, egg, vanilla, and melted butter in a small bowl. Make a well in the center of the dry ingredients and stir in the wet ingredients. Stir until smooth.
Spray griddle or frying pan with cooking spray and heat over medium high heat.
Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Sprinkle approximately 1-2 Tbsp sausage on top of pancake.
When the pancake bubbles, flip it and cook until golden brown. Repeat with the remaining batter. Serve warm with butter and maple syrup.
Notes:
I use Jimmy Dean pork sausage. You can use any sausage you like: sausage patties or chopped breakfast sausage links work great.
Substitute turkey sausage for lower calories.
Can I freeze Sausage Pancakes? Yes. Cool the pancakes to room temperature. Wrap individual pancakes in plastic wrap and place in a freezer bag. Store in the freezer for up to four months.
Thaw and reheat in the microwave or air fryer.
Store leftovers in an airtight container in the fridge.