Nothing beats waking up to the smell of sizzling sausage and pancakes on a lazy weekend morning—unless it’s biting into one of these glorious sausage egg and cheese stuffed pancakes! My family goes wild for these hearty handheld breakfasts, especially when we’ve got a busy day ahead. They’re like your favorite breakfast sandwich and fluffy pancakes had the most delicious baby. I stumbled onto this recipe when my kids begged for McGriddles but I wanted something homemade (and way more satisfying). Now it’s our go-to for brunch gatherings, camping trips, or whenever we need a little extra comfort in the morning.
Why You’ll Love These Sausage Egg and Cheese Stuffed Pancakes
Trust me, these aren’t your average pancakes! Here’s why they’ve become my family’s breakfast obsession:
- The perfect savory-sweet combo – fluffy pancakes meet hearty sausage, melty cheese, and just a drizzle of maple syrup
- Easier than you’d think – just basic pantry ingredients and one skillet needed
- Meal prep magic – they freeze beautifully for grab-and-go weekday breakfasts
- Kid-approved (and picky-eater approved!) – my littles call them “pancake sandwiches”
- A McGriddle copycat that tastes even better – homemade means better ingredients and bigger portions
Seriously, once you try these, regular pancakes will seem boring. They’re breakfast comfort food at its finest!
Ingredients for Sausage Egg and Cheese Stuffed Pancakes
Here’s everything you’ll need for these glorious stuffed pancakes – I’ve separated them into groups so you can prep like a pro. No fancy ingredients here, just good old-fashioned breakfast magic!
For the pancake batter:
- 2 cups all-purpose flour (no need to sift – we’re keeping it rustic!)
- 2 tbsp granulated sugar (trust me, you want that hint of sweetness)
- 1 tbsp baking powder (fresh is best – test it if it’s been in your cupboard forever)
- 1/2 tsp salt (I use kosher for better distribution)
- 2 cups milk (whole milk makes them extra rich, but any works)
- 2 large eggs (room temp blends better)
- 4 tbsp melted butter (plus more for the skillet – real butter only, please!)
- 1 tsp vanilla extract (optional, but adds lovely depth)
For the hearty filling:
- 1 lb breakfast sausage (I prefer sage-seasoned, but use your favorite)
- 4 large eggs (I like mine slightly undercooked for stuffing)
- 1 tbsp butter (for scrambling – because butter makes everything better)
- 1 1/2 cups cheddar cheese (shred it yourself for superior meltiness)
For serving:
- Butter (because more is more)
- Pure maple syrup (the real stuff – no pancake syrup allowed at my table!)
See? Nothing crazy, just simple ingredients that transform into breakfast magic. Now let’s get cooking!
How to Make Sausage Egg and Cheese Stuffed Pancakes
Now for the fun part! Making these stuffed pancakes is easier than you think – just follow my simple steps for breakfast perfection. I’ve broken it down into three easy stages so you can nail it on your first try.
Cooking the Sausage and Scrambled Eggs
First, let’s tackle the filling – this is where all that savory goodness comes from! Grab your favorite skillet (I use my trusty cast iron) and get ready to make magic.
- Cook the sausage over medium heat, breaking it into small crumbles as it browns. Don’t rush this – we want those little bits golden and crispy! (About 5-6 minutes).
- Drain the grease (but leave just a teaspoon in the pan for flavor). Transfer sausage to a bowl and wipe the pan clean.
- Melt butter in the same skillet and scramble the eggs. Here’s my trick: cook them just until they’re set but still slightly wet – they’ll finish cooking inside the pancakes.
- Combine eggs with the sausage and set aside. Give it a taste – I always sneak a bite and add pepper if needed!
Preparing the Pancake Batter
Now for the fluffy pancake hug that wraps around our filling. This is where restraint is key – overmixing is the enemy of tender pancakes!
- In a large bowl, whisk together flour, sugar, baking powder and salt. Nothing fancy – just enough to combine.
- In another bowl, beat the milk, eggs, melted butter and vanilla until smooth.
- Pour wet ingredients into dry and stir gently with a wooden spoon. Stop when you still see some flour streaks – lumpy batter makes fluffier pancakes! Let it rest 5 minutes while you prep your cooking station.
Assembling and Cooking the Stuffed Pancakes
This is where the magic happens! Keep your heat at medium-low – patience gives you golden perfection instead of burnt outsides with raw centers.
- Heat your skillet or griddle and lightly butter it. When a drop of water sizzles, it’s ready.
- Pour 1/4 cup batter for the first pancake. Immediately add a spoonful each of sausage/egg mix and cheese right in the center.
- Top with another 1/4 cup batter, gently spreading to cover the filling completely. Don’t worry if some peeks through!
- Cook until bubbles form on top and edges look set (~2-3 minutes). Then flip carefully – I use two spatulas for these chunky pancakes!
- Cook another 2 minutes until golden brown. The cheese inside should be gloriously melted when you peek.
See? Easy as… well, pancakes! Just stack ’em high and serve with all the maple syrup your heart desires.
Tips for Perfect Sausage Egg and Cheese Stuffed Pancakes
After making these stuffed pancakes more times than I can count (seriously, my family demands them weekly), I’ve picked up some foolproof tricks to make them absolutely perfect every time. Here are my hard-earned secrets:
- The skillet matters! Use a good nonstick or well-seasoned cast iron – those cheese edges can get sticky. If you don’t have one, a light coating of cooking spray under the butter helps.
- Cheese choices make all the difference. While cheddar is classic, try pepper jack for a kick or American for ultimate meltiness. My secret? Mix two kinds – sharp cheddar and mozzarella is my current obsession.
- Size matters. Keep pancakes to 1/4 cup batter per layer – any bigger and they become impossible to flip without the filling escaping! (Learned that the messy way.)
- Low and slow wins the race. Medium-low heat gives the pancake time to cook through without burning. If your first one comes out too dark, just lower the heat – no shame in adjusting as you go!
- Undercook the eggs slightly. They’ll finish cooking inside the pancake. Scrambled eggs that seem a tad wet in the skillet turn out perfectly fluffy later.
- Syrup strategy: Serve warm maple syrup on the side for dipping rather than pouring over – this keeps the pancakes crisp longer. (Bonus: less sticky fingers for kids!)
- Test one “sacrificial pancake” first. Make a mini version to check heat and seasoning before committing to a whole batch. My family happily volunteers as taste testers for this step!
Remember, even if your first one isn’t picture-perfect (mine certainly weren’t!), they’ll still taste amazing. The beauty of stuffed pancakes is that even the “ugly” ones disappear fast!
Serving Suggestions for Sausage Egg and Cheese Stuffed Pancakes
Oh, the possibilities! These stuffed pancakes are ridiculously versatile—you can dress them up for brunch guests or keep things simple for a lazy Sunday. Here’s how we love to serve them at my house (though honestly, they’re amazing straight from the pan too!):
- Fresh fruit on the side cuts through the richness beautifully. My kids go crazy for sliced strawberries, but orange segments or a quick berry compote work wonders too.
- A little heat never hurt! Keep hot sauce or pepper jelly on the table for adults – the spicy-sweet combo with the sausage is insane. My husband douses his in Cholula.
- Breakfast potatoes turn this into a feast. My crispy hash browns or roasted rosemary potatoes are family favorites alongside these pancakes.
- Pickled things! Sounds weird, but trust me—a few pickled jalapeños or even some tangy sauerkraut adds the perfect zing. Grandma’s bread-and-butter pickles work surprisingly well too.
- All the beverages: Strong coffee is a must, but fresh OJ or a spicy Bloody Mary takes brunch up a notch. For kids, we do warm apple cider with cinnamon sticks.
My favorite way? Stack two pancakes with an extra slice of cheese in between (because why not?), then cut into wedges for sharing. They disappear fast—I’ve learned to make extras when we have company! And don’t forget the napkins… these are gloriously messy in the best possible way.
Storing and Reheating Sausage Egg and Cheese Stuffed Pancakes
Here’s the best part about these pancakes – they’re practically made for meal prep! I always make extra because they save beautifully. Just follow these simple tricks to keep them tasting fresh-from-the-griddle delicious:
- Room temp? Nah – these need refrigeration. Let them cool completely first (about 30 minutes), then stack with parchment between each pancake. Pop them in an airtight container and they’ll keep for 3 days in the fridge. That cheese stays melty-perfect!
- Freezing is magic: For longer storage, freeze them the same way (parchment between each). They’ll stay good for 2 months – though mine never last that long! Pro tip: write the date on the container so you don’t forget.
- Reheating secrets: Skip the microwave (soggy pancakes = sad breakfast). Instead, use your toaster or oven at 350°F for 8-10 minutes until heated through. The edges get gloriously crispy again!
- On-the-go? Wrap individual frozen pancakes in foil and toss them in your bag. They’ll thaw by lunchtime – just give them a quick toaster heat-up at work.
Fun story: My kids actually prefer the reheated versions sometimes! The flavors meld together overnight, and that cheese gets even more gooey. I’ve been known to stash a few in the freezer for “emergencies” (read: those mornings when hitting snooze seemed more important than cooking).
Nutritional Information for Sausage Egg and Cheese Stuffed Pancakes
Okay, let’s be real – nobody eats stuffed pancakes for their diet-friendly qualities! But since we all like to know what we’re putting in our bodies (especially when it tastes this good), here’s the nutritional breakdown. Keep in mind these are estimates – your exact numbers will vary based on cheese choices, sausage brands, and how generously you pour that maple syrup!
- Per serving (1 hefty pancake): ~520 calories
- Protein punch: 24g (thanks to all that sausage, egg, and cheese!)
- Carbs: 40g (mostly from that fluffy pancake goodness)
- Fat: 30g (14g saturated – we did use real butter and cheese, after all)
- Sugar: 10g (mostly from the natural maple syrup drizzle)
- Sodium: 800mg (go easy on added salt if you’re watching this)
Now for the good news – you can totally tweak this to fit your needs! Swap in turkey sausage to cut fat, use low-fat cheese (though it won’t melt as gloriously), or try whole wheat flour for extra fiber. My dairy-free sister makes these with plant-based cheese and almond milk, and they’re still delicious. The point is – this recipe is flexible enough to enjoy however works for you. Just promise me you won’t skip the maple syrup… some things are worth the calories!
FAQs About Sausage Egg and Cheese Stuffed Pancakes
After years of making these (and fielding questions from friends who’ve begged for the recipe), I’ve heard it all! Here are the most common questions – plus all my hard-earned answers:
Q1. Can I use turkey sausage instead of pork?
Absolutely! Turkey sausage works great if you’re looking for a lighter option. Just add an extra teaspoon of butter when cooking it since turkey tends to be leaner. My one tip? Look for a sage-seasoned turkey sausage – that herbal flavor really makes these savory stuffed pancakes sing.
Q2. How far in advance can I make these?
These are perfect for make-ahead breakfasts! The cooked pancakes keep beautifully in the fridge for 3 days (see my storage tips above). You can even prep the components separately – cook the sausage and scramble the eggs the night before, then just whip up fresh batter in the morning for quick assembly.
Q3. My cheese always leaks out – help!
Oh honey, I’ve been there! Three tricks: 1) Use shredded cheese instead of slices (it distributes better), 2) Make sure your bottom pancake layer fully covers the filling before adding the top layer, and 3) Keep the heat medium-low so the pancake sets before the cheese melts completely. Even if some escapes, it makes delicious crispy edges!
Q4. Can I make these McGriddle copycat pancakes sweeter?
You bet! For that classic McGriddle taste, try mixing 1 tablespoon of maple syrup right into the pancake batter. Some folks even sprinkle a few pancake syrup crystals on the filling layers – though I prefer keeping the sweetness on the side for dipping. Kids go nuts when I add mini chocolate chips to their portions (shhh, our secret!).
Q5. What’s the best way to reheat these without drying them out?
The oven or toaster oven is your friend here! 350°F for about 8 minutes brings them back to life perfectly. If you’re in a rush, the microwave works in 30-second bursts – just place a damp paper towel over the pancake to keep it moist. Pro tip: Add a fresh pat of butter after reheating for that just-made taste.
Irresistible Sausage Egg and Cheese Stuffed Pancakes Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Savory stuffed pancakes filled with sausage, scrambled eggs, and melted cheese, perfect for a hearty breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 large eggs
- 4 tbsp melted butter (plus more for the skillet)
- 1 tsp vanilla extract (optional)
- 1 lb breakfast sausage
- 4 large eggs
- 1 tbsp butter (for eggs)
- 1 1/2 cups cheddar cheese (or American), sliced or shredded
- Butter for serving
- Maple syrup for serving
Instructions
- Cook the sausage in a skillet over medium heat until fully browned. Drain excess grease and set aside.
- Scramble the eggs in the same skillet with butter until just set. Set aside.
- Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, mix milk, eggs, melted butter, and vanilla. Combine wet and dry ingredients without overmixing.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly butter it.
- Pour 1/4 cup batter for each pancake. Add sausage, scrambled egg, and cheese. Cover with more batter.
- Cook until bubbles form, then flip and cook until golden.
- Serve stacked with butter and maple syrup.
Notes
- Use a nonstick skillet for easy flipping.
- Adjust cheese type to preference.
- Keep heat medium-low to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 520
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 220mg