Sausage Pancakes Recipes

SAUSAGE PANCAKES

Steps:

• Preheat the oven to 200 degrees F.
• In a large bowl, whisk to combine the flour, sugar, baking powder and salt. Whisk in the buttermilk, eggs and butter until combined.
• Heat the oil over medium heat in a large nonstick skillet. Fry four of the sausage patties until cooked through, 2 to 3 minutes per side. Pour a scoop of batter over each of the patties and cook until golden; flip and continue cooking until the batter is set, another 3 to 5 minutes. Transfer to a platter and keep warm in the oven while you cook the remaining four sausage pancakes in the same manner. Serve with maple syrup.

SAUSAGE PANCAKES-ON-STICKS

Steps:

• Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.
• In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.
• Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.
• Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.
• Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.
• Serve with warm pancake syrup.

SAVORY SAUSAGE PANCAKES

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Set sausage mixture aside to cool.
• Sift flour, baking powder, and salt into a bowl. Beat milk and eggs in another large bowl; stir flour mixture into egg mixture until batter is smooth. Add cooled sausage and onion to batter.
• Heat a non-stick griddle or skillet over medium-high heat. Pour about 1/4 cup portions of batter onto hot skillet. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 more minutes. Repeat with remaining batter.

BIG FLUFFY PANCAKES AND SAUSAGE

Steps:

• For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties.
• For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks.
• In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix.
• For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter.
• Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more.
• Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side.
• Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup.

SLAMMIN' SAUSAGE PANCAKES WITH HONEY MAPLE SYRUP

Steps:

• In a large nonstick saute pan over medium-high heat, brown the sausage while breaking it apart, for approximately 4 to 5 minutes. Remove the sausage from the pan to paper towels. Discard excess grease or keep 2 tablespoons for frying the pancakes.
• In a large bowl, combine the flour, sugar, salt, and baking powder. In another bowl, whisk together the buttermilk and egg yolks until smooth and velvety. Reserve the egg whites in a third bowl. Add buttermilk and egg yolks to the flour mixture. Stir with a spoon until well incorporated. Add the melted butter and stir until well incorporated. Using an electric hand mixer, beat the egg whites in a bowl until stiff peaks are formed, approximately 2 to 3 minutes. Fold the egg whites into the batter using a rubber spatula. Batter should be fluffy.
• In a large nonstick skillet over medium heat, add 2 tablespoons butter or 2 tablespoons of the reserved sausage fat. Working in batches, ladle the batter in the pan to form 4-inch pancakes. Sprinkle a heaping tablespoon of cooked sausage onto each pancake. Batter should puff up around sausage. Cook each pancake for 2 to 3 minutes then flip, cooking for an additional 2 to 3 minutes until nicely browned and cooked through. Repeat with remaining batter and sausage.
• Once finished, remove the pancakes from the pan onto a platter. Spread liberally with the Honey-Maple Butter and sprinkle with powdered sugar. Serve with maple syrup.
• Put the butter, honey, maple syrup, salt and cinnamon into a bowl. Mix well with a wooden spoon until well incorporated. Set aside until ready to use.

BAKED PANCAKES WITH SAUSAGES

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.

SAUSAGE IN PANCAKES

Steps:

• In a medium sized mixing bowl, mix egg and milk together very well.
• Mix in enough flour to desired thickness of batter is reached.
• Add sausage to batter,make sure sausage is evenly mixed into batter.
• For each pancake, pour desired amount of batter on a griddle or into a well oiled skillet over medium heat.
• Cook on one side until top bubbles, and pancakes are slightly dry on top.
• Flip over and cook other side until golden browned.
• Top with butter and/or syrup, enjoy.

SAUSAGE AND PANCAKE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup., To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

EASY SAUSAGE PANCAKE CASSEROLE

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.