If you love the comforting flavors of breakfast sausage wrapped up in the fluffy goodness of pancakes, this Sausage-Stuffed Pancakes Recipe is going to be your new go-to brunch treat. The perfect marriage of savory and sweet, these pancakes are irresistibly satisfying with pockets of savory sausage nestled right inside each bite. It’s a playful twist on classic pancakes that transforms your breakfast plate into a hearty, flavorful feast that will have everyone asking for seconds.
Ingredients You’ll Need
Every great recipe starts with simple, standout ingredients, and this Sausage-Stuffed Pancakes Recipe is no exception. Each element—from the savory sausage to the tender pancake batter—works beautifully together to create a dish that’s bursting with flavor, texture, and warmth.
- ½ lb sausage (cooked and crumbled): Choose your favorite breakfast sausage for a juicy, flavorful filling.
- 1½ cups all-purpose flour: The base for the pancake batter, providing structure and tenderness.
- 3½ tsp baking powder: Key for fluffiness, helping the pancakes rise perfectly.
- 1 tsp salt: Balances and enhances all the flavors in the batter.
- 1 Tbsp sugar: Adds a subtle sweetness that contrasts the savory sausage beautifully.
- 1 tsp vanilla extract: Gives a warm, aromatic note that elevates the pancake flavor.
- 1¼ cups milk: Keeps the batter smooth and adds moisture for tender pancakes.
- 1 large egg: Binds the ingredients together and adds richness.
- 3 Tbsp unsalted butter (melted): Adds a silky texture and buttery flavor to the batter.
How to Make Sausage-Stuffed Pancakes Recipe
Step 1: Cook and Crumble the Sausage
Start by cooking your breakfast sausage in a large skillet over medium-high heat until it’s no longer pink and beautifully browned. Crumble it into bite-sized pieces and drain the excess grease on a paper towel-lined plate. Setting this aside while you make the batter ensures the sausage stays flavorful and ready to stuff.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and sugar. This step is crucial for light, airy pancakes with just the right texture. Sifting helps avoid lumps and ensures every pancake has a consistent rise and fluff.
Step 3: Whisk the Wet Ingredients
In a separate small bowl, whisk together the milk, egg, vanilla extract, and melted butter. This combination creates a rich, smooth batter that bakes into soft pancakes with a subtle vanilla hint, beautifully complementing the savory sausage.
Step 4: Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until the batter is just combined and smooth—avoid overmixing to keep your pancakes tender rather than chewy.
Step 5: Cook the Pancakes with Sausage Filling
Spray a griddle or nonstick frying pan with cooking spray and heat over medium-high heat. Pour about ¼ cup of the batter per pancake directly onto the surface. Quickly sprinkle 1-2 tablespoons of the cooked sausage on top of each pancake before the batter sets. When you see bubbles forming on the surface, carefully flip the pancake so the sausage cooks into the other side, creating those wonderful pockets of sausage inside the pancake. Cook each side until golden brown.
How to Serve Sausage-Stuffed Pancakes Recipe
Garnishes
A dusting of powdered sugar or a pat of melting butter on top instantly makes these pancakes even more irresistible. For an extra flavor boost, drizzle some warm maple syrup or a touch of spicy honey to balance the savory sausage with a sweet finish.
Side Dishes
Pair these hearty Sausage-Stuffed Pancakes with fresh fruit like berries or citrus slices to add brightness and contrast. A crisp side of bacon or a simple green salad with vinaigrette also works nicely to round out your meal and add some extra texture.
Creative Ways to Present
For a fun brunch party, stack the pancakes with layers of sausage between each pancake for a towering masterpiece. Or serve spoonfuls of whipped cream and warm fruit compote on the side for guests to customize their plates. The sausage-stuffed surprise inside each pancake never fails to delight!
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover sausage-stuffed pancakes in an airtight container and refrigerate for up to three days. This way, you can enjoy a quick and satisfying breakfast without the fuss of starting from scratch.
Freezing
These pancakes freeze beautifully. Layer parchment paper between stacks of pancakes and store them in a freezer-safe bag for up to two months. Just make sure they’re completely cool before freezing to avoid sogginess.
Reheating
Reheat refrigerated or frozen pancakes in a toaster, oven, or skillet. The toaster quickly warms and crisps the edges, while the skillet allows you to slowly bring back the buttery flavor and keep the sausage juicy. Just watch to avoid overcooking!
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage is a great alternative if you prefer a leaner option, and it works wonderfully in this Sausage-Stuffed Pancakes Recipe without sacrificing any flavor.
Is there a way to make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just look for a blend designed for baking pancakes to keep the texture tender and fluffy.
Can I prepare the batter the night before?
Yes, but it’s best to keep the cooked sausage separate and add it fresh when cooking the pancakes to maintain its texture and flavor.
What kind of syrup pairs best with these pancakes?
Classic maple syrup is a perfect match, but feel free to experiment with honey, berry syrups, or even a spicy chipotle maple syrup for some extra heat and sweetness.
Can I add cheese to the mixture?
Definitely! Adding shredded cheddar or mozzarella with the sausage inside the pancakes creates a melty, savory surprise that’s simply divine.
Final Thoughts
This Sausage-Stuffed Pancakes Recipe is a true breakfast game changer—so comforting, so flavorful, and surprisingly easy to prepare. Whether you’re serving it for a weekend brunch or a special occasion, it’s guaranteed to impress and satisfy every time. Don’t hesitate to dive in and share this tasty breakfast treasure with your loved ones. It might just become your favorite ever pancake twist!
Print
Sausage-Stuffed Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delicious homemade pancakes filled with savory crumbled sausage, perfect for a hearty breakfast or brunch. Fluffy pancakes are cooked on the stovetop and combined with flavorful cooked sausage, creating a satisfying sweet and savory meal.
Ingredients
Sausage
- ½ lb breakfast sausage, cooked and crumbled
Pancake Batter
- 1½ cups all-purpose flour
- 3½ tsp baking powder
- 1 tsp salt
- 1 Tbsp sugar
- 1 tsp vanilla extract
- 1¼ cups milk
- 1 large egg
- 3 Tbsp unsalted butter, melted
Instructions
- Cook the sausage: In a large skillet, cook the breakfast sausage over medium-high heat until it’s no longer pink and is nicely crumbled. Drain the excess grease on a paper towel-lined plate and set aside.
- Prepare the batter: In a large bowl, sift together the all-purpose flour, baking powder, salt, and sugar. In a separate small bowl, whisk together the milk, egg, vanilla extract, and melted butter. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until the batter is smooth and combined.
- Heat the cooking surface: Spray a griddle or frying pan with cooking spray and heat it over medium-high heat until hot.
- Cook the pancakes: Pour or scoop about ¼ cup of batter onto the griddle for each pancake. Sprinkle 1-2 tablespoons of the cooked sausage evenly over the pancake batter while it’s still on the griddle. Wait for bubbles to form on the surface before flipping the pancake carefully. Cook the other side until golden brown. Repeat this process with the remaining batter and sausage.
- Serve: Serve the sausage-filled pancakes warm with butter and maple syrup for a delicious breakfast treat.
Notes
- Use any breakfast sausage you prefer – spicy or mild – to adjust the flavor profile.
- Make sure the skillet or griddle is hot before cooking pancakes to ensure a golden-brown crust.
- You can keep cooked pancakes warm in a low oven (about 200°F) while finishing the batch.
- For a dairy-free option, substitute milk with almond or oat milk and butter with a plant-based alternative.
- Leftover pancakes can be refrigerated and reheated in a toaster or microwave.
