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 1/2 pound sage pork sausage until browned. Drain any excess fat and let the sausage cool slightly.
Mix Dry Ingredients
In a large mixing bowl, whisk together 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 finely chopped fresh thyme), and 1 teaspoon dried rosemary (or finely chopped fresh rosemary).
Mix Wet Ingredients
In a separate bowl, beat 1 egg with 3/4 cup buttermilk (add a splash more if the batter feels too thick).
Combine the Batter
Stir the wet mixture into the dry ingredients just until combined—do not overmix; a few lumps are fine. Gently fold in the cooled sausage and 1/2 cup shredded cheddar cheese.
Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat using a little olive oil and butter. Pour about 1/3 cup batter for each pancake. Cook until bubbles form on top and the edges begin to set, then flip and cook until golden brown on both sides.
Serve
Stack the pancakes while warm. Top with butter (optional) and drizzle with maple syrup before serving.
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.
