Savory Sausage Pancakes

Savory sausage and cheese pancakes spiced with nutmeg, thyme, and rosemary, served with butter and maple syrup.

Savory Sausage Pancakes reinvent breakfast by combining a homemade mix of all-purpose and whole wheat flours, seasoned with nutmeg, thyme, and rosemary. Crumbled sage pork sausage and cheddar cheese are folded into a buttermilk batter, creating a hearty, flavorful pancake. Cooked on a buttered griddle until golden brown, they’re perfect served warm with butter and maple syrup for a sweet-savory twist on brunch.

Servings

2-4

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Ingredients

For the Pancake Mix

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • A pinch of ground nutmeg
  • 1 teaspoon dried thyme (or fresh, finely chopped)
  • 1 teaspoon dried rosemary (or fresh, finely chopped)

Additional Ingredients

  • 1/2 pound sage pork sausage
  • 3/4 cups buttermilk (adjust for desired consistency)
  • 1 small or medium egg
  • 1/2 cup shredded cheddar cheese
  • Butter and oil for cooking
  • Maple syrup for topping

Instructions

Cook the Sausage

Cook and crumble the sage pork sausage over medium heat until fully cooked. Drain excess fat and set aside to cool.

Make the Pancake Mix

In a large bowl, sift together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, nutmeg, thyme, and rosemary.

Prepare the Batter

In a separate bowl, beat the egg and mix with buttermilk. Gradually combine the wet ingredients with the dry ingredients, stirring until just mixed (a few lumps are okay).

Combine Sausage, Cheese, and Batter

Gently fold the cooled sausage and shredded cheddar cheese into the pancake batter, ensuring even distribution.

Cook the Pancakes

Heat a griddle or skillet over medium heat with olive oil and butter. Pour 1/3 cup of batter for each pancake onto the griddle. Cook until bubbles form, then flip and cook the other side until golden brown.

Serve

Serve warm with butter and maple syrup, or your preferred toppings.

Cook and crumble the sage pork sausage over medium heat until fully cooked. Drain excess fat and set aside to cool.

Prepare the dry mix, buttermilk and egg, shredded cheese, and sausage to stir together.

Gradually mix these wet ingredients into the dry ingredients, stirring until just combined. It’s okay to have a few lumps.

Fold the cooked sausage and shredded cheddar cheese into the pancake batter gently, ensuring even distribution.

Heat a griddle or skillet over medium heat with a tablespoon each of olive oil and butter.

Pour approximately 1/3 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.