Apple Sausage Pancakes with Cider Syrup
Elevate your breakfast game with these Apple Sausage Pancakes with Cider Syrup, a sweet and savory masterpiece perfect for cozy mornings or a brunch spread to impress! This recipe pairs fluffy cinnamon-spiced pancakes with the delightful crunch of shredded apple and the hearty goodness of crumbled breakfast sausage, creating a balanced bite in every forkful. Topped with a luscious homemade cider syrup—infused with the warmth of brown sugar and nutmeg—these pancakes are brimming with autumnal flavors. Whether you're craving comfort food or looking for a crowd-pleasing recipe, this dish delivers with its quick 40-minute prep and cook time, yielding a stack of four generous servings. Perfect for fall gatherings or any time you want to savor the taste of apple season, these pancakes are bound to become a new breakfast favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1.25 cups milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 medium apple, finely shredded
- 0.5 cups cooked breakfast sausage, crumbled
- 1.5 cups apple cider
- 0.25 cups brown sugar
- 2 tablespoons unsalted butter
- 0.25 teaspoons ground nutmeg
- 1 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.
In a separate bowl, whisk the milk, eggs, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few small lumps are fine.
Gently fold in the shredded apple and crumbled sausage.
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook the other side until golden brown, about 1-2 minutes more. Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter.
To make the cider syrup, combine apple cider, brown sugar, butter, and nutmeg in a small saucepan over medium heat. Bring to a gentle simmer.
In a separate bowl, mix the cornstarch and cold water to create a slurry.
Whisk the slurry into the simmering cider mixture. Cook, stirring constantly, until the syrup thickens slightly, about 2-3 minutes. Remove from heat.
Serve the pancakes stacked on a plate, drizzled generously with warm cider syrup.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3275 mg | 142% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 121.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 576 mg | 44% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
