Sausages Wrapped in Pancakes are a fun and satisfying breakfast that combines the sweet warmth of a classic buttermilk pancake with the savory bite of a breakfast sausage link. Think of them as a homemade version of pigs in a blanket—but with fluffy pancakes instead of biscuit dough. These make a great grab-and-go breakfast, a kid-friendly weekend brunch, or a cozy morning treat with a side of warm maple syrup.
This recipe is easy to prepare and packed with flavor. The pancakes are made from scratch using pantry staples, with just a hint of vanilla to elevate the flavor. Wrap them around browned sausage links and you’ve got a comforting, crowd-pleasing meal that’s as enjoyable to eat as it is to make. They’re also freezer-friendly, so you can make a batch ahead of time and reheat for busy mornings.
Why You’ll Love This Recipe:
• Classic Breakfast Combo: Pancakes and sausage come together in one fun-to-eat package.
• Kid-Approved: Perfect for picky eaters or playful breakfast spreads.
• Make-Ahead Friendly: Great for freezing and reheating throughout the week.
Ingredients:
• 12 cooked breakfast sausage links
• 1½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1⅓ cups buttermilk
• 1 large egg, well beaten
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
Instructions:
Step 1: Cook the Sausage
• Cook the sausage links according to package directions or until fully cooked and browned.
• Set aside to cool slightly.
Step 2: Mix the Dry Ingredients
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Mix the Wet Ingredients
• In a separate bowl, combine the buttermilk, beaten egg, melted butter, and vanilla extract. Stir until well blended.
Step 4: Make the Pancake Batter
• Pour the wet ingredients into the bowl with the dry ingredients.
• Mix just until combined—do not overmix.
• Let the batter rest for 5 minutes to thicken.
Step 5: Cook the Pancakes
• Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a small amount of butter.
• Pour about 3 tablespoons of batter onto the skillet for each pancake, spreading it slightly into an oval shape.
• Cook for 2–3 minutes, or until bubbles form on the surface and the bottom is golden brown.
• Flip and cook for another 2–3 minutes until fully cooked through.
Step 6: Wrap the Sausages
• While still warm, wrap each pancake around a sausage link and place seam side down on a plate to hold its shape.
Step 7: Serve
• Serve warm with maple syrup on the side or drizzled on top.
Tips:
• Pancake Shape: Try to shape the pancakes slightly longer than wide to make wrapping around the sausage easier.
• Keep Warm: Store cooked pancakes in a warm oven (200°F) while finishing the batch.
• Use Pre-Cooked Sausage: For a quicker version, use fully cooked sausage and warm them in the microwave or pan before wrapping.
• Mini Version: Use mini sausages for bite-sized party or brunch options.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or skillet.
• Freezer: Wrap individual pancake sausages in parchment or plastic wrap, place in a freezer bag, and freeze for up to 2 months. Reheat in the microwave or oven at 350°F until warmed through.
• Meal Prep: Make a large batch ahead of time and freeze for easy weekday breakfasts. Perfect for school mornings or quick snacks.
