Sausage Pancakes put a fully cooked sausage patty right inside a fluffy homemade pancake, so you get sweet and savory in every single bite. They come together in about 25 minutes and make the best breakfast (or breakfast for dinner)!

I have always been more of a sweet breakfast person than an egg person. Give me a big stack of pancakes with a side of sausage and I am a happy girl. These sausage pancakes take that classic combo and put it all together, with the sausage tucked right inside the pancake. You dip a cooked sausage patty into thick pancake batter, cook it on the griddle, and end up with a golden pancake with a savory surprise in the middle.

 

They are one of those recipes that looks like a lot more effort than it is. Make a quick batch of homemade pancake batter (or grab a box mix, no judgment here!), cook up your favorite sausage patties, and you are basically done. Kids love them, they are hearty enough to keep everyone full until lunch, and they freeze really well, which makes them a great make-ahead breakfast for busy school mornings.

Ingredient Notes

You only need basic pantry ingredients for these. Here are a few notes on the important ones (the full amounts are in the recipe card below).

• Sausage patties: Any breakfast sausage patty works. I have made these with pork, turkey, chicken, and maple sausage and they are all delicious. Patties work best because the batter can coat them evenly on both sides.
• All-purpose flour: Gives the pancakes structure so the batter clings to the sausage.
• Baking powder and baking soda: Using both makes the pancakes light and fluffy. Make sure they are fresh!
• Milk or buttermilk: Regular milk works great, but buttermilk adds a little tang and extra fluffiness. No buttermilk? Here is how to make homemade buttermilk.
• Butter and vanilla: Melted butter adds richness and vanilla adds just a little warmth to the batter.
• Box pancake mix (optional): A box mix is a great shortcut here. Just mix it up a little thicker than the package says so it sticks to the sausage.

How To Make Sausage Pancakes

• Cook the sausage. Cook the sausage patties according to the package directions. Place them on a plate lined with paper towels to drain, and pat the tops dry too. This helps the batter stick.
• Heat the griddle. Heat a griddle or large pan over medium-high heat.
• Mix the dry ingredients. Meanwhile, whisk together the flour, baking powder, baking soda, and sugar in a large bowl.
• Mix the wet ingredients. In a separate bowl, beat together the milk, egg, vanilla, and melted butter.
• Make the batter. Pour the wet ingredients into the dry ingredients and stir until they are just combined. A few lumps are totally fine.
• Grease the griddle. Spray the griddle or skillet with non-stick spray or brush it with butter.
• Dip and cook. Dip each sausage patty into the pancake batter, coating both sides well, and place it on the hot griddle. Cook for 3 to 4 minutes, flip, and cook another 3 to 4 minutes until the pancake is cooked through.
• Serve. Remove from the griddle and serve warm with syrup.

Recipe Tips

• Keep the batter on the thicker side. Thick batter clings to the sausage instead of running off and spreading out in the pan. If you are using a box mix or your own recipe, add a little less liquid.
• Always fully cook the sausage first. The pancakes only cook for a few minutes per side, which is not enough time to cook raw sausage or heat frozen sausage all the way through.
• Pat the sausage dry. Blotting off the grease helps the batter grab on and stay put.
• Do not overmix. Stir the batter just until combined. Overmixing makes tough, flat pancakes.
• Leave them alone. Let the pancakes cook undisturbed until bubbles form and the edges look set before flipping.
• Do not press them down. It is tempting after flipping, but pressing squishes out the air and you lose that light, fluffy texture.
• Keep batches warm. Hold finished pancakes on a baking sheet in a 200°F oven while you cook the rest.

Recipe Variations

• Use a box mix. Swap the homemade batter for your favorite pancake mix. Just make it a little thicker than usual.
• Change up the sausage. Turkey, chicken, and maple sausage patties all work great. Maple sausage is especially good with the sweet pancake batter.

Storage & Reheating

• Refrigerator: Let the pancakes cool completely, then store them in an airtight container in the fridge for 3 to 4 days.
• Freezer: Freeze the cooled pancakes in a single layer on a baking sheet until firm, then transfer them to a freezer bag. They will keep for up to 2 months.
• Reheat: Warm them in the microwave for 30 to 60 seconds, or in a 350°F oven or toaster oven for about 10 minutes (a little longer from frozen) until heated through.

More Delicious Breakfast Recipes

• Baked Oatmeal Cups
• Chocolate Chip Banana Pancakes
• Homemade Donuts
• Strawberry Shortcake Pancakes
• Chocolate Chip Muffins
• Chocolate Waffle