Sausage Pancakes


Originally posted on February 25, 2011.

I hate cooking sausage patties.  Love the flavor, but hate cooking them.  They never seem to get done in the middle unless the outsides are overdone.  Cooking ground sausage, however, is much easier.  (We often mix sausage crumbles with scrambled eggs and shredded cheddar and serve that on toasted English muffins, like a breakfast sandwich.)  If you love the flavor of sausage and maple syrup, you will love these pancakes.  They are very filling.  My pickiest eater requests these all the time.


2 cups flour (white, wheat, or a mixture)
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs (or use egg powder)
2 cups buttermilk or sour milk*
2 Tbsp. oil
1 lb. ground sausage, cooked and drained

1.  Mix dry ingredients together in a large bowl.
2.  Mix eggs, milk, and oil together with a whisk until well blended.
3.  Add wet ingredients to dry ingredients.  Do not over-mix.
4.  Pour on hot, greased griddle and cook on both sides till golden brown.

*Sour milk–place 2 Tbsp. white or apple cider vinegar in a 2-cup measure.  Add milk to the 2-cup measuring line.  Let sit for a few minutes.

To freeze, layer pancakes with wax paper in between them and place them all in a freezer bag or container.

Source:  The Hows and Whys of the Year Supply by Melissa Coombs


Leave a Reply

CommentLuv badge