Savor a delicious twist on breakfast with savory sausage patties enveloped in homemade, fluffy pancake batter and griddled to a golden finish. Each bite combines the slight sweetness of vanilla and maple syrup with the savory richness of sausage, creating a harmonious blend of flavors and textures. This is a satisfying choice for any morning or a fun brunch spread, especially when served with a drizzle of warm maple syrup. Easy to prepare, these pancakes feature classic pantry ingredients and a simple cooking process, making them ideal for busy mornings or a cozy weekend breakfast with family and friends.

Why You’ll Love This Recipe

• Uses just simple pantry and fridge basics
• Ready in less than thirty minutes
• Perfect for make ahead breakfasts or a kid favorite brunch
• Only one bowl to clean up at the end

Ingredients

• Breakfast sausage patties: Look for good-quality patties with a touch of sage or spice for extra flavor Choose fresh over fully cooked for the juiciest result
• All-purpose flour: Sift for cloudlike pancakes Try to use unbleached for the best flavor
• Baking powder: Essential for extra fluffy pancakes Check the date to be sure it is still active
• Salt: Brings balance and rounds out sweet and savory flavors Use fine sea salt if you can
• Sugar: Gives the pancake that classic breakfast sweetness
• Vanilla extract: Adds warmth and depth Look for pure not imitation
• Whole milk: Makes a richer batter Room temperature milk will mix better
• Egg: One large egg binds your batter and gives pancakes structure
• Unsalted butter, melted: For flavor and tenderness Do not skip this even if it is just a little
• Maple syrup: For subtle sweetness Use pure maple for the best taste

Step-by-Step Instructions

Prepare the Sausage : Brown sausage patties in a large skillet over medium-high heat letting them cook through until fully browned and no pink remains Transfer to a paper towel-lined plate so extra grease comes off Sausage texture is key here so do not rush
Make the Pancake Batter : Sift together the flour baking powder salt and sugar into a roomy bowl This makes sure your pancakes will turn out light and even
Combine Wet Ingredients : In a separate bowl whisk milk vanilla egg melted butter and maple syrup until smooth The butter should be fully melted but not hot to avoid scrambling the egg
Mix Everything Together : Pour wet ingredients into the dry whisking gently so you do not overmix Small lumps are just fine Overmixing makes pancakes tough
Dip and Cook : Heat a nonstick skillet or griddle to medium-high Grease lightly Dip each sausage patty fully into the pancake batter then place gently on the hot surface Let pancakes bubble before flipping using a thin spatula so you do not tear the coating Flip and cook until both sides are golden and the pancake is cooked through
Serve Warm : Remove pancakes from the skillet and serve immediately with extra butter and maple syrup on the side