Imagine the irresistible combination of fluffy, golden pancakes studded with savory breakfast sausage and melty cheese. These “Sausage Dipped Pancakes” (or more aptly, Sausage-Stuffed Pancakes!) are a delightful mash-up that brings together the best of breakfast worlds into one satisfying bite. They’re a fantastic twist on traditional pancakes, offering a hearty, flavorful experience that’s both comforting and exciting. Perfect for a weekend brunch, a special breakfast, or when you simply crave something uniquely delicious, these pancakes are easy to make and guaranteed to be a hit with both kids and adults. Get ready to ditch the separate plates for sausage and pancakes – now they’re perfectly combined!
Contents
Detailed Ingredients
For the Sausage & Cheese Blend:
- 1 lb ground breakfast sausage (pork, turkey, or plant-based alternative)
- 1 cup shredded cheese (sharp cheddar or a mozzarella/cheddar blend works wonderfully)
For the Pancake Batter:
- 2 cups pancake mix (your favorite brand)
- 1 ½ cups milk (or as directed on your pancake mix package)
- 2 large eggs
- 1 teaspoon vanilla extract (optional, but enhances sweetness)
For Cooking & Serving:
- Butter or neutral oil (e.g., vegetable, canola) for greasing the griddle/skillet
- Pure maple syrup, for serving
Step-by-Step Instructions
1. Cook the Ground Sausage:
- Brown Sausage: In a large skillet, cook the ground breakfast sausage over medium heat, breaking it up with a spoon as it cooks. Continue until it is fully browned and no longer pink.
- Drain Grease: Carefully drain any excess grease from the cooked sausage. You want the sausage to be crumbled and relatively dry.
- Cool Slightly: Transfer the cooked sausage to a plate lined with paper towels to absorb any remaining grease, and let it cool slightly while you prepare the pancake batter.
2. Prepare the Pancake Batter:
- Mix Pancake Base: In a large mixing bowl, combine the pancake mix, milk, and eggs. Whisk them together according to the package instructions until most lumps are gone, but don’t overmix. A few small lumps are fine.
- Add Vanilla (Optional): If using, stir in the vanilla extract for an extra layer of flavor that complements the sweet and savory profile.
3. Combine Sausage and Cheese with Batter:
- Fold in Fillings: Gently fold the cooled, cooked ground sausage and the shredded cheese into the prepared pancake batter. Stir just enough to evenly distribute the sausage and cheese throughout the batter without overmixing.
4. Cook the Sausage & Cheese Pancakes:
- Heat Griddle/Skillet: Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Portion Batter: Pour about ¼ cup of batter for each pancake onto the hot griddle. You can cook multiple pancakes at once, ensuring they have enough space.
- Cook First Side: Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set and slightly dry. The bottom should be golden brown.
- Flip and Finish: Carefully flip each pancake and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Keep Warm: Transfer cooked pancakes to a plate and cover loosely with foil or place them in a warm oven (around 200°F/93°C) while you cook the remaining batter.
5. Serve:
- Stack and Serve: Arrange a stack of the warm Sausage Dipped Pancakes on individual plates.
- Drizzle with Syrup: Drizzle generously with pure maple syrup before serving. Enjoy immediately for a truly satisfying sweet and savory breakfast treat!
Tips, Variations, and Storage
- Sausage Choice: Feel free to use spicy breakfast sausage for an extra kick, or Italian sausage for a different flavor profile (ensure it’s well-drained and finely crumbled).
- Cheese Variety: Experiment with other cheeses! Monterey Jack, Colby, or even a smoked Gouda could add unique flavors.
- Herbs: For an even more savory pancake, finely chop some fresh chives or a pinch of dried sage and add it to the batter.
- Buttermilk Pancake Mix: Using a buttermilk pancake mix can add extra tang and tenderness to the pancakes.
- Waffle Option: This batter works wonderfully in a waffle maker too! Cook until golden brown and crispy.
- Freezing: Cooked Sausage Dipped Pancakes freeze beautifully. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze solid. Once frozen, transfer to a freezer-safe bag or container. Reheat in a toaster, microwave, or oven for a quick breakfast.
- Make Ahead: The cooked sausage can be prepared the day before and stored in the refrigerator, ready to be folded into the batter in the morning.
Pairings
- Beverages: Coffee, orange juice, milk, or a mimosa for an adult brunch.
- Fruit: A simple fruit salad or sliced fresh berries provides a refreshing contrast to the richness of the pancakes.
- Sides: A side of crispy bacon (if you want more meat!), or even a dollop of applesauce.
Quick Info
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Kcal: ~310 kcal per serving (based on average values; may vary by ingredients)
- Servings: 6
- Cuisine: American Comfort Food
- Course: Breakfast / Brunch
