Buttermilk Sausage And Bacon Pancakes Recipes

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TRUCK-STOP BUTTERMILK PANCAKES



Truck-Stop Buttermilk Pancakes image

A yummy breakfast treat, and very easy to make!! Serve with bacon or sausage, and some fried eggs, wonderful!!! Batter will keep in fridge for a couple of days if you can't make all at once, or you can freeze and make at a later date.

Provided by Steve Whiting

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 12

Number Of Ingredients 9

5 eggs
1 ½ cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt
5 tablespoons sugar

Steps:

  • In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 51.8 g, Cholesterol 99.3 mg, Fat 9.8 g, Fiber 1.4 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 865 mg, Sugar 11.8 g

SAUSAGE PANCAKES



Sausage Pancakes image

These fluffy pancakes are an easy way to fill up the kids before school or anytime.-Barbara Downey, Preston, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups buttermilk
2 tablespoons canola oil
1 pound bulk pork sausage, cooked and drained
1-1/2 cups pancake syrup

Steps:

  • In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;, turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. ,

Nutrition Facts : Calories 602 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 1110mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 1g fiber), Protein 14g protein.

BUTTERMILK, BANANA, BACON PANCAKES



Buttermilk, Banana, Bacon Pancakes image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups buttermilk
1 teaspoon vanilla extract
2 eggs, at room temperature
6 slices cooked bacon, chopped
1 ripe banana, mashed
Rendered bacon fat reserved in pan, if desired, or butter
Butter and maple syrup, for serving

Steps:

  • Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Mix the buttermilk, vanilla extract and eggs in another bowl until thoroughly combined. Stir in the bacon and banana. Fold in the dry ingredients.
  • Preheat a large pan over medium-high heat. Add a little bacon fat or butter and allow to heat and melt. Add about 1/2 cup of the batter for each pancake. Allow the pancake to cook until it starts to bubble on top and gets golden brown around the edges, 2 to 3 minutes. Flip and cook for another minute. Remove to a platter. Repeat with the remaining batter. Top with butter and maple syrup.

PERFECT BUTTERMILK PANCAKES



Perfect Buttermilk Pancakes image

Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

Provided by Alison Roman

Categories     breakfast, brunch, pancakes, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
Vegetable, canola or coconut oil for the pan

Steps:

  • Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

EASY SAUSAGE PANCAKE CASSEROLE



Easy Sausage Pancake Casserole image

I LOVE this quick, easy recipe for breakfast or dinner. All package pancake mixes are a little different, I use a Buttermilk store brand that you just add water to. I use it for 18 or more pancakes (about two cups) and then add the water it indicates on the package. This recipe comes from my sister (she served it to hungry kids when they had sleepovers). If you like less sausage and want more of the "cake", just use 8 ounces of the sausage links. I've also added 1/2 cup of syrup to the batter for a little extra sweetness and flavor. This cake will not always become golden brown, just a little around the edges.

Provided by Milkmans Daughter

Categories     Breakfast

Time 27m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups dry buttermilk pancake mix (prepared as directed on package for approximately 18+ pancakes)
16 ounces brown n serve sausage links (thawed and cut into pieces)
1 tablespoon butter
syrup

Steps:

  • Preheat oven to 450 degrees and spray a 9x13 glass dish very generously.
  • Cut thawed links into bite sized pieces (about 4 pieces per link). You can substitute other sausages, the Brown and Serve are just easy.
  • Prepare pancake mix as directed on your favorite brand. Just make sure you make it for about 18 pancakes or a little more. This is where I add the 1/2 cup of syrup option (see my "recipe description").
  • Mix prepared pancake batter and sausage pieces.
  • Pour into prepared pan and bake at 450 degrees for about 12 minutes or until toothpick inserted in center comes out clean.
  • Spread tablespoon of butter on top of baked casserole to melt down.
  • Cut into serving pieces and serve with syrup.

EGGS AND BACON PANCAKES



Eggs and Bacon Pancakes image

Pancakes serve up a helping of bacon and eggs for a filling breakfast that can be on the table in only 30 minutes.

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 6

1 lb sliced bacon
2 cups Original Bisquick™ Mix
1 cup milk
6 eggs
Salt and pepper to taste
Real maple or maple-flavored syrup

Steps:

  • Cut bacon slices into 1/2-inch pieces. Cook in skillet or microwave until desired crispness is reached.
  • Meanwhile, heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • In medium bowl, stir together Bisquick® mix, milk and 2 of the eggs until well blended. Stir three-fourths of the cooked bacon into batter.
  • For each pancake, pour about 1/3 cup batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook until golden brown.
  • While pancakes are cooking, in 8- to 10-inch skillet, cook remaining 4 eggs and remaining one-fourth of the cooked bacon over medium heat until scrambled. Add salt and pepper to taste.
  • Remove pancakes from griddle. Using biscuit cutter or round cookie cutter, cut a circle in center of every other pancake. Stack cut pancake over whole pancake on serving plate. Fill hole with eggs and bacon. Serve warm with syrup.

Nutrition Facts : ServingSize 1 Serving

BUTTERMILK SAUSAGE GRAVY



Buttermilk Sausage Gravy image

This is my husband's recipe that was handed down to him by his grandmother. His grandmother stated that you must use Farmer John® sausage and bacon drippings or it would not taste as delicious as hers. It was never written down, just a pinch of this and a handful of that. I finally got him to measure everything and this is the result.

Provided by Yoly

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 15m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package pork link sausages (such as Farmer John(R))
¼ cup bacon drippings
¼ cup all-purpose flour
2 ½ cups buttermilk
salt and ground black pepper to taste

Steps:

  • Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 14 g, Cholesterol 65.1 mg, Fat 25 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 9.9 g, Sodium 569.7 mg, Sugar 8.1 g

BACON PANCAKES



Bacon Pancakes image

These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast dish one weekend morning.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Yield Makes 8

Number Of Ingredients 10

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/4 cups buttermilk
2 tablespoons unsalted butter, melted
1 large egg
8 slices bacon
Pure maple syrup, (optional)

Steps:

  • Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
  • In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
  • Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.

Nutrition Facts : Calories 305 g, Fat 13 g, Protein 12 g

BAKED PANCAKES WITH SAUSAGES



Baked Pancakes with Sausages image

This is a quick and yummy recipe where the pancakes and sausage are all ready at the same time! Serve hot with butter and syrup.

Provided by Janet

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 35m

Yield 5

Number Of Ingredients 8

1 pound pork sausage links
1 ¾ cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
3 eggs
1 ½ cups milk
3 tablespoons shortening, melted

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan.
  • Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.
  • Sift together the flour, baking powder, white sugar, and salt; set aside.
  • In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
  • Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 42.2 g, Cholesterol 178.8 mg, Fat 25.2 g, Fiber 1.2 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 1266.1 mg, Sugar 7.9 g

BUTTERMILK PANCAKES RECIPE BY TASTY



Buttermilk Pancakes Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup

Provided by Betsy Carter

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons sugar
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups buttermilk
2 eggs
3 tablespoons unsalted butter, melted
½ teaspoon unsalted butter, plus more to serve
maple syrup, to serve

Steps:

  • In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
  • In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
  • Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
  • Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
  • Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
  • Enjoy!

Nutrition Facts : Calories 449 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, Sugar 10 grams

HOMEMADE BREAKFAST SAUSAGE PATTIES



Homemade Breakfast Sausage Patties image

Buttermilk is the "secret" ingredient that keeps these pork patties moist, while a blend of seasonings creates a wonderful taste.-Harvey Keeney, Mandan, North Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 20 patties.

Number Of Ingredients 10

3/4 cup buttermilk
2-1/4 teaspoons kosher salt
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons brown sugar
1-1/2 teaspoons pepper
3/4 teaspoon dried marjoram
3/4 teaspoon dried savory
3/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2-1/2 pounds ground pork

Steps:

  • In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain. Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.

Nutrition Facts : Calories 126 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 251mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

UPSIDE-DOWN BACON PANCAKE



Upside-Down Bacon Pancake image

Make a big impression when you present one family-sized bacon pancake. The brown sugar adds sweetness that complements the salty bacon. If you can fit more bacon in the skillet and want to add more, go for it. -Mindie Hilton, Susanville, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 5

6 bacon strips, coarsely chopped
1/4 cup packed brown sugar
2 cups complete buttermilk pancake mix
1-1/2 cups water
Optional: Maple syrup and butter

Steps:

  • In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels with a slotted spoon. Remove drippings, reserving 2 tablespoons. Return bacon to pan with reserved drippings; sprinkle with brown sugar., In a small bowl, combine pancake mix and water just until moistened. Pour into pan., Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with maple syrup and butter if desired.

Nutrition Facts : Calories 265 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 802mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.

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