Maple Breakfast Sausage Pancake Recipe
No matter what pancake batter you use, the first pancake is always a flop (meaning it will taste delicious and look terrible). We like to cook our pancakes on the stove top on medium/low heat. Patience is key, if your heat is too high you will burn the outside of your pancake and end up with an uncooked middle. When the uncooked side of your pancake starts to bubble, it’s time to flip!
After you flip your flapjack wait 1-2 minutes and remove from heat! It takes some time to make the perfect pancakes, but being patient is the answer. This Maple Breakfast Sausage Recipe is sure to kickstart any breakfast or brunch! Give them a try today and let us know how YOU top your pancakes! You can have your pancakes and your breakfast sausage at the same time with this Maple Breakfast Sausage Pancake Recipe. It is the perfect sweet and savory recipe for brunch on the weekends or a great meal-prep option for breakfast throughout the week.
1. First, heat a large skillet over medium/high heat. Add breakfast sausage to the pan and break up into small pieces. Cook fully and strain the pork in a colander or place it on a plate covered in paper towel. Both steps will soak up oil from the pork. Place pork in a bowl and set aside to cool.
2. Next, place all dry ingredients in a separate bowl and mix well (hold off on adding the breakfast sausage). 3. In a large mixing bowl, beat eggs and then add the rest of the wet ingredients to the bowl and mix until combined. 4. Slowly add dry ingredient to wet ingredients. When pancake batter is combined, fold in ground breakfast sausage. 5. Heat a large flat pan over medium/low heat and spray with coconut oil. Scoop a heaping 1/4 cup of pancake batter into the pan. Wait until the top of the batter starts to bubble and flip your flapjack. Cook for an additional 2 minutes and remove from heat. Repeat this process until the pancake batter is gone. 6. Top with fruit of your choice and enjoy!
Love this. I can eat this pancake just as you see it, but you really need to add the glaze to get the full cinnamon roll-effect. Oh yeah. A warmed cream cheese glaze drizzled on top really completes this pancake. Let me say that again: No. Syrup. There you have it: Cinnamon Roll Pancakes with lots of ooey, gooey cream cheese glaze drizzled on top.
Do yourself a favor and treat yourself to a pancake today. These babies are just like eating a cinnamon roll, which is a perfectly okay… once in a while, right, I mean, it’s not like I put chocolate chip cookie dough in them or anything. If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes and Gingerbread- Cinnamon Roll Pancakes too. And if you just love pancakes in general, you must try The Best Fluffy Buttermilk Pancakes and Peanut Butter- Chocolate Chip Pancakes.
These fluffy pancakes have a cinnamon swirl and are topped with cream cheese icing! 1. In a medium bowl, stir together the butter, brown sugar and cinnamon. 1. In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth.
Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. 1. In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
1. Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner.
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