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Easy Sausage Pancakes

Fluffy pancakes with savory sausage bits, perfect for breakfast gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted
Main Ingredient
  • 1 cup cooked sausage, crumbled (halal)

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
  2. In a separate bowl, whisk together the milk and egg until smooth. Then stir in the melted butter.
  3. Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  4. Gently fold the crumbled, halal sausage into the batter.
Cooking
  1. On medium heat, grease a non-stick skillet or griddle with butter or oil.
  2. Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the edges look set.
  3. Flip the pancake and cook for an additional 2-3 minutes, or until lightly browned and cooked through.
  4. Repeat with the remaining batter, serving pancakes warm with your favorite toppings.

Notes

Store pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in the microwave or skillet to maintain fluffiness.