Description
Savory stuffed pancakes filled with sausage, scrambled eggs, and melted cheese, perfect for a hearty breakfast or brunch.
Ingredients
Scale
- 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