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Three pancakes on a plate topped with maple syrup and butter.

Sausage Pancakes

A woman's face.Angie Zoobkoff
What's better than fluffy buttermilk pancakes? Fluffy buttermilk pancakes with sausage inside, of course.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 353 kcal

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.

Nutrition

Serving: 2pancakesCalories: 353kcalCarbohydrates: 38gProtein: 16gFat: 15gCholesterol: 100mgSodium: 788mgFiber: 1gSugar: 6g
Keyword camping breakfast, camping pancakes, cast iron cooking, griddle cooking
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