Sausage Apple Pancakes

Teresa Ambra

Sausage Apple Pancakes are absolutely awesome! These mouthwatering, irresistible pancakes include tiny bits of sausage and sauteed apples for spectacular flavor and texture. Drizzled with maple syrup, these pancakes will become your family's favorite pancake recipe! Every bite will have you drooling. Terrific when having breakfast for dinner, or for holiday breakfasts like Thanksgiving or Christmas.

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Prep Time 10

Cook Time 40

Total Time 50

Course Breakfast, Main Dish, Pork Main Dish

Cuisine American

Servings 5 or 6-inch pancakes

Calories 422 kcal

Equipment

2 large skillets or griddle
1 spatula
1 large mixing bowl
1 whisk
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to cut apples
1 hamburger chopper (to break the sausage up into tiny pieces while cooking)
1 medium mixing bowl

Ingredients

2 large gala apples peeled and diced
1 lb. mild bulk pork sausage cooked and drained (can use turkey sausage)
2 cups UNBLEACHED all-purpose flour or gluten free flour (I prefer Cup4Cup)
1/4 cup granulated sugar or maple syrup
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tsp. cinnamon
pinch nutmeg
2 1/4 cups buttermilk or soured milk
2 large eggs room temperature
1 tsp. vanilla extract
1/4 cup unsalted butter melted and cooled
1/2 cup avocado oil butter, or coconut oil for frying pancakes (or as needed)
2 cups maple syrup for topping

Instructions

Combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a mixing bowl.
Stir well to thoroughly mix ingredients.
In a separate bowl melt butter in microwave.
Cool slightly.
Add buttermilk, eggs and vanilla.
Whisk until ingredients are combined.
Meanwhile, fry sausage over low to medium heat in skillet until browned.
If you have a hamburger chopper, break the sausage up into very small pieces with the chopper.
Add apples and cook until apples are tender, about 5 minutes.
Drain any grease.
Remove sausage and apples and place on paper towel-lined plate to drain.
Combine flour mixture, egg mixture and sausage-apple mixture and stir until just combined.
Do not overmix the batter.
Clean skillet and add oil or butter for frying.
Pour pancake batter into skillet or griddle and heat on low to medium heat.
Cook until bubbles appear on the surface of the pancake, about 5 minutes.
Turn pancakes over and continue cooking on opposite side until pancakes are done—about 3-5 minutes.
Best served hot with maple syrup.
If necessary, keep pancakes warm in a low oven until all pancakes are cooked and ready to serve.

Notes

NOTE: To sour milk, measure milk into a measuring cup. Add 3 tablespoons white vinegar or apple cider vinegar. Allow milk to sit out on counter at least 5 minutes to curdle, before using in recipe.

NOTE: For more even cooking, allow buttermilk, eggs and butter to be at room temperature instead of cold from the refrigerator.

NOTE: I did not have regular milk so I used half-and-half and soured it.

NOTE: Recipe makes 15 5 or 6-inch pancakes.

NOTE: For this calorie count, each serving includes 2 1/3 tablespoons of maple syrup. If you use more maple syrup, the calorie count will increase.

Nutrition

Calories: 422kcalCarbohydrates: 51gProtein: 8gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 59mgSodium: 423mgPotassium: 282mgFiber: 1gSugar: 34gVitamin A: 230IUVitamin C: 2mgCalcium: 142mgIron: 1mg

Keyword apples, breakfast, main dish, pancakes, pork, sausage

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