Buttermilk, Sausage and Bacon Pancakes

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: about 5 servings
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2 cups all-purpose flour

3 tablespoons sugar 

2 teaspoons baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

3 cups buttermilk 

5 tablespoons unsalted butter, melted, plus more for the griddle 

2 large eggs, lightly beaten 

2 cooked breakfast sausage links, crumbled 

1 cup maple syrup 

1 tablespoon bourbon 

10 slices cooked bacon, chopped into pieces 

1 cup chopped pecans 


  1. Preheat a griddle to 375 degrees F.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, butter and eggs and whisk until the lumps in the batter begin to disappear; don't overmix the batter though--a few lumps are fine. Let stand for 2 to 3 minutes. Fold the sausage crumbles into the batter.
  3. Grease the griddle with butter, wiping off any excess. Using a ladle, pour about 1/2 cup of pancake batter onto the griddle. Cook until bubbles appear at the top of the pancake, about 3 minutes. Carefully flip using a spatula. Continue to cook for about 2 more minutes. Transfer to a platter. Repeat this process with the remaining batter, adding more butter to the griddle as needed.
  4. In a small bowl, whisk together the maple syrup and bourbon.
  5. Serve the pancakes in a stack and top with the bacon, pecans and a drizzle of bourbon maple syrup.
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