Savory Sausage Pancakes

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

This Savory Sausage Pancakes recipe reimagines the classic breakfast favorite by combining a nutritious homemade pancake mix of all-purpose and whole wheat flours with sugar, baking powder, baking soda, and a touch of salt for flavor. The mix is distinctively seasoned with ground nutmeg, dried thyme, and rosemary, adding an aromatic depth. At its core, the recipe features crumbled sage pork sausage, browned to perfection, and shredded cheddar cheese. These ingredients are folded into a batter made by blending beaten egg with buttermilk and the dry mix, resulting in a lumpy yet well-integrated mixture. Cooked on a buttered and oiled griddle or skillet in 1/3 cup portions, each pancake is flipped once bubbles appear, ensuring a golden brown finish. Serve these flavorful pancakes warm with butter and maple syrup for a delightful balance of sweet and savory, making them a perfect choice for a substantial breakfast or a unique brunch dish.

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:

  • Crumble and cook 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 mixing bowl, sift together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, nutmeg, thyme, and rosemary.

Prepare the Batter:

  • Beat the egg in a separate bowl and add the buttermilk. Gradually mix these wet ingredients into the dry ingredients, stirring until just combined. It’s okay to have a few lumps.

Combine Sausage, Cheese, and Batter:

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

Cook the Pancakes:

  • 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.

Serve:

  • Serve the sausage and cheese pancakes warm with butter and maple syrup, or your preferred toppings.

Crumble and cook 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.