Savory, tender pancakes studded with melted cheddar and crumbled breakfast sausage, lightly spiced and stacked for easy dipping or drizzling with maple syrup.
Sausage & Cheddar Night: Savory Pancake Stacks
Tender, cheesy pancakes studded with crumbled breakfast sausage and just a hint of smoked paprika—stack them for easy dipping or a maple-sweet finish.
These are the pancakes that answer two kitchen problems at once: a weeknight dinner that feels special and a sneaky way to get picky eaters excited about a savory meal. The batter stays tender and slightly lumpy, while pockets of melted cheddar and browned sausage give each bite a little surprise—creamy cheese, savory meat, and a faint smoky warmth from the paprika.
A few technique notes make this foolproof: cook the sausage until nicely browned and let it cool on paper towels so it doesn’t water down the batter; fold most of it into the mix and save a couple tablespoons for a crunchy, pretty topping. Stir the wet into the dry just until combined—the batter should be slightly lumpy—and cook over medium heat so the pancakes brown without burning the cheese.
Serve them stacked for easy dipping into maple syrup, or drizzle it over the top for that sweet-and-salty play kids love. Leftover cooked pancakes reheat beautifully in a low oven or a skillet, and the skillet-friendly method means you can make small pancakes for little hands or larger ones for hearty appetites.
Ingredients
How to Make Cheesy Breakfast-for-Dinner Pancake Stacks
- Cook the breakfast sausage in a medium skillet over medium heat, breaking it into small crumbles; cook until browned and cooked through, about 6–8 minutes, then transfer to a paper towel-lined plate to drain and set aside.
- Whisk together the flour, baking powder, granulated sugar, salt, black pepper, and smoked paprika in a large bowl until evenly combined.
- In a separate bowl, whisk the milk, Greek yogurt, eggs, and melted unsalted butter until smooth, then pour the wet mixture into the dry ingredients and stir just until combined—the batter should be slightly lumpy.
- Fold the shredded cheddar, most of the cooled sausage (reserve 2–3 tablespoons for topping), and thinly sliced scallions into the batter, stirring gently to distribute.
- Heat a large nonstick skillet or griddle over medium heat and brush with half the vegetable oil; drop 1/4 cup portions of batter onto the hot surface, leaving 2 inches between pancakes.
- Cook pancakes until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook the second side until golden and cooked through, about 1–2 more minutes; wipe and re-oil the pan as needed and work in batches.
- Keep finished pancakes warm on a baking sheet in a 200°F oven while you finish the batch, then stack pancakes 3-high on each plate, sprinkling the reserved sausage and a little extra cheddar between layers so cheese melts.
- Serve warm with softened butter and maple syrup on the side for dipping or drizzling; offer extra scallions for garnish if desired.
Recipe Card
Cheesy Breakfast-for-Dinner Pancake Stacks
Savory, tender pancakes studded with melted cheddar and crumbled breakfast sausage, lightly spiced and stacked for easy dipping or drizzling with maple syrup.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Cook the breakfast sausage in a medium skillet over medium heat, breaking it into small crumbles; cook until browned and cooked through, about 6–8 minutes, then transfer to a paper towel-lined plate to drain and set aside.
- Whisk together the flour, baking powder, granulated sugar, salt, black pepper, and smoked paprika in a large bowl until evenly combined.
- In a separate bowl, whisk the milk, Greek yogurt, eggs, and melted unsalted butter until smooth, then pour the wet mixture into the dry ingredients and stir just until combined—the batter should be slightly lumpy.
- Fold the shredded cheddar, most of the cooled sausage (reserve 2–3 tablespoons for topping), and thinly sliced scallions into the batter, stirring gently to distribute.
- Heat a large nonstick skillet or griddle over medium heat and brush with half the vegetable oil; drop 1/4 cup portions of batter onto the hot surface, leaving 2 inches between pancakes.
- Cook pancakes until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook the second side until golden and cooked through, about 1–2 more minutes; wipe and re-oil the pan as needed and work in batches.
- Keep finished pancakes warm on a baking sheet in a 200°F oven while you finish the batch, then stack pancakes 3-high on each plate, sprinkling the reserved sausage and a little extra cheddar between layers so cheese melts.
- Serve warm with softened butter and maple syrup on the side for dipping or drizzling; offer extra scallions for garnish if desired.
Nutrition
- Carbohydrates
- 73
- Saturated Fat
- 18
- Sodium
- 1045
- Fiber
- 2
- Unsaturated Fat
- 22
- Protein
- 28
- Fat
- 41
- Cholesterol
- 186
- Trans Fat
- 0.5
- Calories
- 760
- Sugar
- 27