Savory Sausage and Herb 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 Pancakes
½ lb sage pork sausage
½ cup all-purpose flour
½ cup whole wheat flour
1 tbsp sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
Pinch of ground nutmeg
1 tsp dried thyme (or fresh, finely chopped)
1 tsp dried rosemary (or fresh, finely chopped)
1 egg
¾ cup buttermilk (adjust as needed)
½ cup shredded cheddar cheese
For Cooking & Serving
Olive oil and butter (for skillet)
Maple syrup (for topping)
Butter (optional, for topping)
Instructions
Cook the Sausage
In a skillet over medium heat, cook and crumble sausage until browned. Drain fat and let cool.
Mix Dry Ingredients
In a large bowl, whisk together flours, sugar, baking powder, baking soda, salt, nutmeg, thyme, and rosemary.
Mix Wet Ingredients
In another bowl, beat egg with buttermilk.
Combine the Batter
Stir wet into dry just until combined (a few lumps are fine). Fold in cooled sausage and cheddar.
Cook the Pancakes
Heat a lightly oiled/buttered skillet or griddle over medium heat. Pour about ⅓ cup batter per pancake. Cook until bubbles form on top, flip, and cook until golden brown.
Serve
Stack pancakes warm, top with butter and maple syrup.
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.
