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Hotcakes with Sausage Links Recipe

American · Main course · 30 min total

Fluffy buttermilk hotcakes paired with savory sausage links make a classic American breakfast that's hearty and satisfying. This recipe yields tender pancakes with a golden crust and perfectly cooked sausages.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 12 breakfast sausage links
• 2 tablespoons vegetable oil (for cooking)

Instructions

1. 1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. 2. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
3. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. 4. Heat a large non-stick skillet or griddle over medium heat. Add a little oil or butter to coat the surface.
5. 5. For each hotcake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
6. 6. Meanwhile, in another skillet, cook sausage links over medium heat, turning occasionally, until browned and cooked through, about 8-10 minutes.
7. 7. Serve hotcakes with sausage links on the side. Optionally, top with butter and maple syrup.

Tips

• Keep cooked hotcakes warm in a 200°F oven while cooking the rest.
• For extra fluffy hotcakes, let the batter rest for 5 minutes before cooking.
• Use a thin metal spatula to flip hotcakes easily.

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