Best Polka Dot Sausage Pancakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLKA DOT PANCAKES



Polka Dot Pancakes image

This is a breakfast I make a few times a week for my husband and our 5 kids. When you have as many to feed in the morning as I do (and some are very picky), it's nice to find a recipe that makes a lot, is good for you and tastes great! These fluffy pancakes are very versatile. The "polka dot" part is simple to make by adding chocolate chips, blackberries, blueberries, raspberries, or anything else that looks like "polka dots". We even have these for dinner sometimes with bacon and eggs. Using the whole wheat flour adds an excellent flavor and extra nutrition too. Enjoy!

Provided by Piper Lee

Categories     Breakfast

Time 30m

Yield 18-20 6inch pancakes

Number Of Ingredients 10

2 cups all-purpose flour
2 cups whole wheat flour
3 tablespoons baking powder
2 teaspoons salt
1/4 cup granulated sugar
3 cups milk
4 eggs
1/2 cup melted butter
2 teaspoons vanilla
1 cup chocolate chips, to sprinkle or 1 cup berries, to taste

Steps:

  • In a large mixing bowl stir together flour, sugar, baking powder, and salt.
  • In another mixing bowl combine eggs, milk, melted butter and vanilla.
  • Add to flour mixture all at once.
  • Stir mixture just till blended but still slightly lumpy.
  • Pour 1/4 cup batter onto a hot, lightly greased griddle.
  • Sprinkle top with desired amount of chocolate chips or berries to make"polka dots".
  • Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.

EASY SAUSAGE PANCAKE CASSEROLE



Easy Sausage Pancake Casserole image

I LOVE this quick, easy recipe for breakfast or dinner. All package pancake mixes are a little different, I use a Buttermilk store brand that you just add water to. I use it for 18 or more pancakes (about two cups) and then add the water it indicates on the package. This recipe comes from my sister (she served it to hungry kids when they had sleepovers). If you like less sausage and want more of the "cake", just use 8 ounces of the sausage links. I've also added 1/2 cup of syrup to the batter for a little extra sweetness and flavor. This cake will not always become golden brown, just a little around the edges.

Provided by Milkmans Daughter

Categories     Breakfast

Time 27m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups dry buttermilk pancake mix (prepared as directed on package for approximately 18+ pancakes)
16 ounces brown n serve sausage links (thawed and cut into pieces)
1 tablespoon butter
syrup

Steps:

  • Preheat oven to 450 degrees and spray a 9x13 glass dish very generously.
  • Cut thawed links into bite sized pieces (about 4 pieces per link). You can substitute other sausages, the Brown and Serve are just easy.
  • Prepare pancake mix as directed on your favorite brand. Just make sure you make it for about 18 pancakes or a little more. This is where I add the 1/2 cup of syrup option (see my "recipe description").
  • Mix prepared pancake batter and sausage pieces.
  • Pour into prepared pan and bake at 450 degrees for about 12 minutes or until toothpick inserted in center comes out clean.
  • Spread tablespoon of butter on top of baked casserole to melt down.
  • Cut into serving pieces and serve with syrup.

SAUSAGE AND PANCAKE CASSEROLE



Sausage and Pancake Casserole image

Trial and error made this pancake casserole recipe one my family asks for time and time again. It's so easy and very good. -Ethel Sanders, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
2 cups biscuit/baking mix
1-1/3 cups 2% milk
2 large eggs
1/4 cup canola oil
2 medium apples, peeled and thinly sliced
2 tablespoons cinnamon sugar
Maple syrup

Steps:

  • Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup., To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 379 calories, Fat 24g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 692mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 11g protein.

SAVORY SAUSAGE PANCAKES



Savory Sausage Pancakes image

Sausage and onion pancakes. Top with some butter or margarine and syrup.

Provided by Billie Jo

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 pound bulk pork sausage
1 small onion, finely chopped
4 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
3 cups milk
2 eggs, slightly beaten

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Set sausage mixture aside to cool.
  • Sift flour, baking powder, and salt into a bowl. Beat milk and eggs in another large bowl; stir flour mixture into egg mixture until batter is smooth. Add cooled sausage and onion to batter.
  • Heat a non-stick griddle or skillet over medium-high heat. Pour about 1/4 cup portions of batter onto hot skillet. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 54.1 g, Cholesterol 86.3 mg, Fat 15.9 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 5.9 g, Sodium 1158.3 mg, Sugar 4.9 g

BAKED PANCAKES WITH SAUSAGES



Baked Pancakes with Sausages image

This is a quick and yummy recipe where the pancakes and sausage are all ready at the same time! Serve hot with butter and syrup.

Provided by Janet

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 35m

Yield 5

Number Of Ingredients 8

1 pound pork sausage links
1 ¾ cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
3 eggs
1 ½ cups milk
3 tablespoons shortening, melted

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan.
  • Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.
  • Sift together the flour, baking powder, white sugar, and salt; set aside.
  • In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
  • Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 42.2 g, Cholesterol 178.8 mg, Fat 25.2 g, Fiber 1.2 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 1266.1 mg, Sugar 7.9 g

SAUSAGE PANCAKES



Sausage Pancakes image

Provided by Nancy Fuller

Categories     main-dish

Time 40m

Yield 4 servings (8 pancakes)

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
2 large eggs, beaten
3 tablespoons unsalted butter, melted
2 tablespoons canola oil
Eight 2-inch-wide by 1/2-inch-thick sausage patties
Maple syrup, for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • In a large bowl, whisk to combine the flour, sugar, baking powder and salt. Whisk in the buttermilk, eggs and butter until combined.
  • Heat the oil over medium heat in a large nonstick skillet. Fry four of the sausage patties until cooked through, 2 to 3 minutes per side. Pour a scoop of batter over each of the patties and cook until golden; flip and continue cooking until the batter is set, another 3 to 5 minutes. Transfer to a platter and keep warm in the oven while you cook the remaining four sausage pancakes in the same manner. Serve with maple syrup.

SAUSAGE PANCAKES-ON-STICKS



Sausage Pancakes-on-Sticks image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 18 corn dogs

Number Of Ingredients 9

16 breakfast sausage links
3 cups pancake mix
1 cup yellow cornmeal
Sprinkle of cinnamon
1 whole egg, slightly beaten
1/2 teaspoon vanilla
3 cups water
Canola oil, for frying
Warm pancake syrup, for serving

Steps:

  • Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.
  • In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.
  • Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.
  • Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.
  • Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.
  • Serve with warm pancake syrup.

BIG FLUFFY PANCAKES AND SAUSAGE



Big Fluffy Pancakes and Sausage image

These are inspired by Japanese souffle pancakes! They are so tall and fluffy and cloudlike, and I'm obsessed with them. Just imagine your favorite pancakes dressed up like a cloud for Halloween.

Provided by Molly Yeh

Categories     main-dish

Time 55m

Yield 8 pancakes and 4 sausage patties

Number Of Ingredients 15

1 pound ground pork
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh sage
1/2 teaspoon minced fresh thyme
4 large eggs, separated
1/4 cup granulated sugar
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
3/4 cup store-bought pancake mix
Pat of unsalted butter, plus more for serving
Nonstick cooking spray, for the ring molds
Maple syrup, for serving

Steps:

  • For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties.
  • For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks.
  • In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix.
  • For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter.
  • Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more.
  • Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side.
  • Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup.

POLKA DOT SAUSAGE PANCAKES



Polka Dot Sausage Pancakes image

Looking for sausage pancakes made using Original Bisquick® mix? Then check out this dish ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 4

1 package (8 oz) frozen brown-and-serve sausage links
2 cups Original Bisquick™ mix
1 1/2 cups milk
1 egg

Steps:

  • Cut sausage links into 1/8-inch slices. In 10-inch skillet, cook sausage until brown; drain and set aside.
  • In medium bowl, stir remaining ingredients with wire whisk or fork until blended.
  • Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • For each pancake, place about 10 sausage slices randomly within a 3-inch circle on hot griddle. Pour slightly less than 1/4 cup batter over sausage slices. Cook until edges are dry. Turn; cook other sides until golden brown.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 1 1/2 g

Related Topics