Pigs In The Blanket Recipe

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth.

Make a well in the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or wooden spoon until just combined. A few small lumps are fine — do not overmix or the pancakes will be tough. Let the batter rest for 5–10 minutes while you cook the sausage and preheat your griddle.

Cook the sausages

Heat a large skillet over medium heat and add the vegetable oil. When shimmering, add the pork sausage links in a single layer. Cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes for cocktail links or 10–12 minutes for larger breakfast links. Internal temperature should reach 160°F (71°C). Remove to a plate and keep warm.

Preheat griddle

While sausages cook, preheat a griddle or large nonstick skillet over medium–medium-low heat. Brush with melted butter so the surface is lightly coated and warm but not smoking.

Cook the pancakes with sausages

For extra-large 'pigs in a blanket' pancakes, pour about 1/2 cup of pancake batter onto the griddle for each pancake. Immediately place 1 sausage link in the center of each batter mound. Allow the batter to spread slightly around the link. Cook until edges look set and bubbles form on the surface, about 2–3 minutes. Carefully flip the pancake with the sausage inside and cook the second side until golden and cooked through, about 2 more minutes. If needed, press gently with a spatula so the pancake wraps around the sausage while cooking. Repeat with remaining batter and sausages, adding more butter to the griddle as needed.

Keep cooked pancakes warm in a low oven (around 200°F / 95°C) on a baking sheet while finishing the rest. This helps maintain crisp edges and keeps the sausages hot.

Serve

Stack the extra-large pancakes with the sausage encased inside on serving plates. Drizzle with maple syrup and sprinkle optional chopped chives or parsley for color. Serve immediately while hot.