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–+ 5 or 6-inch pancakes

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 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Main Dish, Pork Main Dish
Cuisine American
Servings 15 5 or 6-inch pancakes

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 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
  • avocado oil butter, or coconut oil for frying pancakes
  • 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.
  • 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 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 half regular milk so I used half-and-half and soured it.
NOTE: Recipe makes 15 5 or 6-inch pancakes.
© Can’t Stay Out of the Kitchen
Keyword apples, breakfast, main dish, pancakes, pork, sausage
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