Easy Pumpkin Sausage Pancakes

These pumpkin sausage pancakes put crumbled, maple-glazed breakfast sausage inside a spiced pumpkin batter, so each bite is sweet and savory at once. The batter is made with buttermilk and pure pumpkin puree, and the sausage is cooked first and folded in. The recipe serves 8 and takes about 35 minutes (15 minutes prep, 20 minutes cooking).

Ingredients

**For the pancakes:**

• 1 ½ cups all-purpose flour (or a 1:1 gluten-free flour blend)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup buttermilk
• ½ cup pumpkin puree (100% pure, not pumpkin pie filling)
• 1 large egg
• 2 tablespoons melted unsalted butter (plus extra for greasing)
• 1 teaspoon vanilla extract

**For the sausage:**

• 8 ounces breakfast sausage (ground, mild or spicy)
• 2 tablespoons maple syrup

Use 100% pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced and will change the flavor and texture. The baking soda reacts with the acid in the buttermilk and pumpkin for extra lift.

**Optional toppings:** warm maple syrup, powdered sugar, whipped cream or chopped pecans or walnuts.

How to Make Pumpkin Sausage Pancakes

1. Cook the sausage. In a large skillet, crumble and cook the breakfast sausage over medium heat until an instant-read thermometer reads 160°F for pork sausage, or 165°F for chicken or turkey sausage. Continue cooking if needed, then drain excess grease.
2. Glaze it. Stir in the 2 tablespoons of maple syrup and cook for another minute to caramelize slightly. Remove from heat and set aside to cool.
3. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until no lumps remain.
4. Mix the wet ingredients. In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, and vanilla extract until well combined. Add the melted butter and whisk again.
5. Combine. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
6. Fold in the sausage. Gently fold in the cooked, cooled sausage until evenly distributed.
7. Heat the griddle. Heat a lightly oiled griddle or non-stick skillet over medium heat. Test the temperature with water drops, which should sizzle and evaporate.
8. Cook. Pour about ¼ cup batter per pancake onto the hot griddle. Cook for 2-3 minutes until bubbles appear and the edges look set.
9. Flip. Flip and cook for another 1-2 minutes until golden brown and cooked through.
10. Serve. Transfer the pancakes to a plate and keep them warm while you cook the rest. Serve immediately with your favorite toppings.

Why Pumpkin Pancakes Turn Out Tough, Flat or Raw Inside

• **Tough, dense pancakes:** overmixing develops gluten. Stir until the flour disappears and leave a few lumps. Expired baking powder or soda also leaves them flat, so check the dates.
• **Burnt outside, raw inside:** the griddle is too hot. Pumpkin batter is wet and browns quickly, so stay at medium heat and wait for bubbles and set edges before flipping.
• **Pale, greasy, spreading pancakes:** the griddle is too cool. Let it preheat fully.
• **Sticking:** a dirty or under-oiled pan. Lightly oil between batches.
• **Oily, heavy pancakes:** the sausage grease was not drained. Drain it well after browning.
• **Sausage sinking or clumping:** the pieces are too large. Crumble the sausage into small, even pieces before folding it in. If the batter seems unusually thin, a tablespoon or two of extra flour thickens it, but mix as little as possible afterwards.
• **Bland flavor:** old spices or too little salt. Use fresh cinnamon, nutmeg and ginger.

Swaps: Sausage, Flour, Dairy and Spice

• **Sausage:** turkey or chicken sausage gives a leaner pancake, and plant-based sausage also works. Mild or slightly spicy breakfast sausage is best; heavily seasoned Italian sausage can clash with the pumpkin spice. A little more sausage gives more savory bites, and a little less makes the pancakes lighter.
• **Flour:** a 1:1 gluten-free blend (ideally one that contains xanthan gum) replaces the all-purpose flour, and whole wheat flour can replace some or all of it for more fiber. Expect a slightly denser pancake with whole wheat.
• **No buttermilk:** stir 1 tablespoon of white vinegar or lemon juice into a measuring cup, fill to 1 cup with milk, and let it sit for 5-10 minutes until it slightly curdles. Unsweetened almond or oat milk works the same way for a dairy-free version, with plant-based butter in the batter.
• **Less sugar:** cut the granulated sugar in half; the maple-glazed sausage and toppings still add sweetness.
• **Spices:** a pinch of allspice or cloves adds to the fall flavor, but go lightly so the pumpkin is not overpowered.

Making the Batter Ahead

For a quicker morning, brown the sausage the night before and keep it in the fridge, then warm it gently before folding it in. You can also pre-measure the dry ingredients into a bowl. To make the batter ahead, keep the dry mix and the wet mix (without the baking soda) in separate containers, and combine them and add the baking soda right before cooking so the leavening stays active. Add the cooked sausage just before cooking.

An electric griddle lets you cook several pancakes at once.

Storing, Freezing and Reheating

Cool the pancakes completely before storing, because stacking warm pancakes creates condensation and they go soggy. Refrigerate them within 2 hours of cooking in an airtight container, with parchment between layers, for up to 3-4 days.

To freeze, arrange cooled pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag or container for up to 2-3 months.

Reheat refrigerated or frozen pancakes in a toaster or toaster oven for crisp edges, in the microwave for 30-60 seconds, or in a 350°F (175°C) oven on a baking sheet, loosely covered with foil, for about 5-10 minutes. Because they contain sausage, heat them until steaming hot, to 165°F.

What to Serve With Pumpkin Sausage Pancakes

Warm maple syrup suits the savory sausage and spiced pumpkin best. A side of sliced apples, pears or berries adds freshness, and powdered sugar with whipped cream makes it more of a treat. For a bigger brunch table, add a savory egg dish such as the cottage cheese egg bake, or browse the brunch ideas. If you want more pumpkin, a slice of cranberry pecan pumpkin bread goes well alongside coffee.

Pumpkin Sausage Pancake FAQ

What kind of sausage works best?

Mild or slightly spicy ground breakfast sausage. Pork is classic, and turkey or chicken sausage makes a leaner pancake. Avoid heavily seasoned Italian sausage.

Can I use pumpkin pie filling?

No. Pie filling is sweetened and spiced and has a different consistency. Use 100% pure pumpkin puree.

Should I rest the batter?

It is optional, but a 5-10 minute rest lets the flour hydrate and the baking powder start working, which can give fluffier pancakes.

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