Buttermilk And Cinnamon Mini Pancake Breakfast Sand

Name: Buttermilk And Cinnamon Mini Pancake Breakfast Sandwiches With Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Pork Or Breakfast Sausage, Formed Into 2-inch Wide Patties (about 3/4-inch Thick); 1 cup Whole Wheat Flour; 2 Tablespoons Brown Sugar; 1 Tablespoon Ground Cinnamon; 1 teaspoon Baking Soda; 1/4 teaspoons Fine Sea Salt; 1/8 teaspoons Ground Nutmeg; 1 cup Buttermilk; 1 Large Egg; 1 teaspoon Vanilla Extract; Maple Syrup For Serving

Servings: persons

1 pound Pork Or Breakfast Sausage, Formed Into 2-inch Wide Patties (about 3/4-inch Thick)
1 cup Whole Wheat Flour
2 Tablespoons Brown Sugar
1 Tablespoon Ground Cinnamon
1 teaspoon Baking Soda
1/4 teaspoons Fine Sea Salt
1/8 teaspoons Ground Nutmeg
1 cup Buttermilk
1 Large Egg
1 teaspoon Vanilla Extract
Maple Syrup For Serving

1
Preheat a large non-stick skillet or griddle pan over medium heat. Add the sausage slices, and cook until brown on both sides and cooked through, about 5-6 minutes on each side. Remove from heat and transfer the sausage patties to a paper towel lined plate to get rid of any excess grease. Cover with foil and set aside.
2
Preheat a griddle pan over medium heat.
3
In a large bowl, whisk together the flour, brown sugar, cinnamon, baking soda, sea salt and nutmeg. Whisk to combine thoroughly. In a separate bowl, whisk together the buttermilk, egg and vanilla extract. Pour the wet ingredients into the dry and whisk until smooth.
4
Lightly spray the griddle pan with a non-stick spray. In 1 tablespoon-sized dollops, drop the pancake batter onto the preheated griddle, spacing them evenly apart and making sure not to crowd the pan. Cook for about 3 minutes, or until large bubbles form. Flip the pancakes and cook for an additional 2 minutes. Remove from heat and transfer to a plate. Repeat this step for the remaining pancake batter.
5
Form your sandwiches, by sandwiching a sausage patty between two pancakes. Drizzle with real maple syrup and enjoy immediately!

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Pork Or Breakfast Sausage, Formed Into 2-inch Wide Patties (about 3/4-inch Thick), 1 cup Whole Wheat Flour, 2 Tablespoons Brown Sugar, 1 Tablespoon Ground Cinnamon, and more.

Yes, Buttermilk And Cinnamon Mini Pancake Breakfast Sandwiches With Sausage falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk And Cinnamon Mini Pancake Breakfast Sandwiches With Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions