These sausage pancakes take the ultimate camping breakfast combo of pancakes and sausage and combine them into a perfect savory flapjack. You can make them on your griddle or in your skillet and they're ready in less than 30 minutes.
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Fluffy buttermilk pancakes, particularly those cooked in the great outdoors, are pretty phenomenal. However, if you add some cooked sausage into the batter, it takes your breakfast to the next level. (And your kids will think you're a hero.) Not only that, you don't have to juggle multiple skillets or try and time everything so that your pancakes and sausage are ready at the same time.
Why This Recipe is Great for Camping
- You can cook the sausage pancakes on your griddle or in your cast iron skillet and make them over the fire or on your camp stove.
- It's a hearty breakfast that's ready in less than 30 minutes!
- You can do some of the prep work before heading out on your camping trip.
Ingredients and Substitutions
- Buttermilk--The acid in buttermilk reacts with baking soda and baking powder to give you light and fluffy pancakes. If you don't have regular buttermilk on hand, add 1 tablespoon for vinegar or lemon juice to 1 cup of regular milk and let it sit for 10 to 15 minutes.
- Sausage--Any type of breakfast sausage will work here. You can find raw breakfast sausage without casings in the freezer section of some supermarkets, or you may find small fresh sausage patties in the meat cooler. If that isn't available, you can remove sausage casings by slicing the sausages lengthwise with a sharp knife.
How to Make Pancakes with Sausage
1. Cook the sausage until browned. Transfer to a bowl and let cool.
2. Whisk the wet and dry ingredients in separate bowls, then add the wet to the dry and mix until just combined.
3. Fold the cooked sausage into the pancake batter.
4. Cook the pancakes on a buttered griddle or skillet until puffed and golden.
FAQs
When you see bubbles appearing on the surface of your pancake, and the bottom of your pancake is golden brown and releases easily from the skillet, it's ready to flip.
Start with a preheated surface. Use a well-seasoned cast iron pan or griddle, and add some fat, such as butter or oil, before cooking your pancakes. If the skillet or griddle appears dry between batches, add a little extra fat.
Tips and Troubleshooting
- To get ahead, mix the dry ingredients before heading out on your trip. Store them in a resealable bag or lidded container.
- For the fluffiest pancakes, let your batter rest for 10 minutes before cooking the pancakes.
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Recipe
Sausage Pancakes
Equipment
- Griddle or skillet
Ingredients
- 8 ounces (227 g) breakfast sausage (without casings)
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs beaten
- 1 ¾ cups buttermilk plus more, if needed
- 1 tablespoon butter plus more for serving
- Maple syrup for serving (optional)
Instructions
- Heat a griddle or skillet over medium heat. Add the sausage and cook, stirring frequently and using a wooden spoon to break up the meat, until cooked through and no pink remains, 5 to 6 minutes.
- Use a slotted spoon to transfer the sausage to a bowl and let cool. Wipe the skillet or griddle clean with a paper towel.
- While the sausage is cooling, make the pancake batter. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix the eggs and buttermilk together in a separate bowl or liquid measuring jug.
- Pour the wet ingredients into the dry and stir just until the batter is thoroughly combined and no streaks of dry flour remain. It's ok if the batter is a little lumpy, but if it's very thick, drizzle in a little extra buttermilk, 1 tablespon at a time.
- Fold in the cooled sausage.
- Heat the griddle or skillet over medium and add 1 tablespoon butter. When the butter is melted, drop ¼-cup scoops of the batter onto the griddle or skillet and cook, flipping once, until the pancakes are cooked through, 3 to 4 minutes per side. Reduce the heat if the pancakes are browning too quickly. Repeat with remaining batter until all the pancakes are cooked.
- Serve hot, with butter and maple syrup, if desired.
Notes
- Get ahead--Mix the dry ingredients before heading out on your trip. Store them in a resealable bag or lidded container.
- Let it rest--For the fluffiest pancakes, let your batter rest for 10 minutes before cooking the pancakes.
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