Hot Cakes And Sausage Or Bacon Recipe

Dry ingredients

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

Wet ingredients

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

Combine

Make a well in the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or wooden spoon just until combined — small lumps are fine. Do not overmix. If the batter seems very thick, add up to 2 tablespoons more milk to reach a pourable but slightly thick consistency (batter should slowly ribbon off the spoon). Let batter rest 5 minutes while you preheat the griddle.

Preheat griddle

Heat a nonstick skillet or griddle over medium heat (about 375°F / 190°C if using a thermometer). Brush with neutral oil or a little melted butter to coat.

Cook pancakes

For each pancake, pour 1/3 cup batter onto the hot griddle leaving space between. Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes. Flip and cook 1.5 to 2 minutes more, until golden and cooked through. Adjust heat as needed to prevent burning. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the remainder.

If cooking sausage links or patties

Heat a large skillet over medium heat and add 1 teaspoon vegetable oil. Add sausage links or patties in a single layer, not overcrowding the pan. Cook links, turning occasionally, about 10–12 minutes until evenly browned and cooked to an internal temperature of 160°F (71°C). For patties, cook 4–5 minutes per side until browned and cooked through. Transfer to a plate and tent loosely with foil to keep warm.

If cooking bacon

Arrange bacon strips in a cold skillet without overlapping. Turn heat to medium and cook, turning occasionally, until crisp and browned, 8–12 minutes depending on thickness. For more even cooking, you can bake bacon on a rimmed sheet at 400°F (205°C) for 12–18 minutes. Drain on paper towels and keep warm.

Stack 2–3 hot cakes per serving on plates. Place 2–3 sausage links or 2–3 bacon strips alongside or tuck a sausage patty between pancakes if desired.

Top pancakes with a pat of butter and drizzle with warm maple syrup. Add fresh fruit and a light dusting of powdered sugar if using.

Serve immediately while pancakes are warm and sausage or bacon is hot. Leftover pancakes can be cooled and refrigerated for up to 3 days or frozen between parchment sheets for up to 1 month.