Delicious pancakes infused with cheesy goodness and savory sausage, perfect for breakfast or brunch.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Breakfast
Method:Griddle
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 3/4 cups milk
1/4 cup melted butter
1 cup shredded cheddar cheese
1 pound breakfast sausage, cooked and crumbled
1/4 cup maple syrup (for serving)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, beat the eggs and then add the milk and melted butter. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Gently fold in the shredded cheddar cheese and crumbled sausage.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
Remove pancakes from the skillet and keep warm. Repeat with remaining batter.
Serve pancakes warm, drizzled with maple syrup for dipping.
Notes
For a spicier kick, add 1/2 teaspoon of cayenne pepper or diced jalapeños to the batter.
Substitute the cheddar cheese with pepper jack or mozzarella for a different flavor profile.