Instructions

1. 1

   In a large skillet, crumble and cook 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. 2

   Stir in 2 tablespoons maple syrup and cook for another minute to caramelize slightly. Remove from heat and set aside to cool.

3. 3

   In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until no lumps remain.

4. 4

   In a separate bowl, whisk together buttermilk, pumpkin puree, egg, and vanilla extract until well combined.

5. 5

   Add melted butter and whisk again to incorporate.

6. 6

   Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix - a few lumps are fine.

7. 7

   Gently fold in the cooked, cooled sausage until evenly distributed.

8. 8

   Heat a lightly oiled griddle or non-stick skillet over medium heat. Test temperature with water drops - they should sizzle and evaporate.

9. 9

   Pour about ¼ cup batter per pancake onto hot griddle. Cook for 2-3 minutes until bubbles appear and edges look set.

10. 10

    Flip and cook for another 1-2 minutes until golden brown and cooked through.

11. 11

    Transfer cooked pancakes to a plate and keep warm while cooking remaining batter.

12. 12

    Serve immediately with your favorite toppings like warm maple syrup, powdered sugar, or whipped cream.

Used in this recipe: Cast-Iron Griddle · Flexible Silicone Turner (Amazon, affiliate links)