Easy Pumpkin Sausage Pancakes Recipe
If you’re the kind of person who waits all year for pumpkin season, this recipe is about to make your mornings a whole lot better. “Easy Pumpkin Sausage Pancakes” are the ultimate fall comfort food — combining the cozy, spiced flavor of pumpkin with the rich, savory bite of sausage, all tucked inside a golden, fluffy pancake. It’s the perfect balance of sweet and savory that’ll keep everyone asking for seconds.
Whether you’re making a slow brunch at home or meal-prepping breakfasts for the week, this recipe hits all the marks: simple, satisfying, seasonal, and bursting with flavor. With just one bowl and a few pantry staples, you’ll whip up these crave-worthy pancakes in no time.
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Why You’ll Love These Easy Pumpkin Sausage Pancakes
This recipe isn’t just about putting pumpkin in pancakes and calling it fall-inspired. These Easy Pumpkin Sausage Pancakes are thoughtfully layered to create depth in every bite. Here’s what makes them so special:
- Pumpkin brings moisture, flavor, and fall magic.
- Sausage adds richness, protein, and a savory contrast.
- Warm spices like cinnamon, nutmeg, and clove turn up the comfort.
- They’re freezer-friendly and perfect for make-ahead meals.
- Minimal cleanup thanks to one-bowl batter prep.
It’s a recipe that feels indulgent but is easy enough to whip up before your morning coffee kicks in.
Ingredients List (Pumpkin Sausage Pancakes Recipe)
Here’s everything you’ll need to create these fluffy, hearty pancakes. Most of these ingredients are pantry or fridge staples, especially in fall.
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional for stronger spice)
Wet Ingredients:
- ¾ cup canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1 cup buttermilk (or whole milk + 1 tablespoon vinegar as a substitute)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins:
- ¾ cup cooked breakfast sausage, crumbled (mild or spicy, your choice)
- Optional: ½ cup chopped pecans or walnuts for added texture
For Cooking:
- Butter or oil for greasing the pan
Step-by-Step Instructions: How to Make Easy Pumpkin Sausage Pancakes
Let’s walk through the whole process like you’re cooking alongside a friend. These pancakes are beginner-friendly but taste gourmet.
Step 1: Cook the Sausage
Before you mix your batter, cook the sausage. Heat a skillet over medium heat and break the sausage into crumbles as it cooks. You want it browned and crispy in spots — about 7–10 minutes.
Once done, drain on a paper towel-lined plate to remove excess grease and set aside to cool slightly.
🔄 Shortcut Tip: Use pre-cooked sausage crumbles from the store if you’re short on time!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and all the spices.
Make sure the spices are evenly distributed — no one wants a clump of cloves in their bite!
Step 3: Combine the Wet Ingredients
In a separate bowl (or directly into the dry ingredients if you want to go one-bowl style), whisk together the pumpkin purée, eggs, buttermilk, melted butter, and vanilla extract.
Once smooth, pour the wet mixture into the bowl of dry ingredients.
Step 4: Fold Everything Together
Using a spatula or wooden spoon, gently fold the batter until just combined. Do not overmix — it’s okay if there are a few small lumps.
Fold in the cooled sausage crumbles and any optional nuts at this stage.
✔️ Texture Tip: If your batter feels too thick, add a splash of milk to loosen it. Pumpkin can vary in moisture.
Step 5: Preheat and Grease the Pan
Heat a nonstick skillet or griddle over medium heat. Add a small dab of butter or oil and let it melt to coat the surface evenly.
You’ll know it’s hot enough when a drop of water sizzles on contact.
Step 6: Cook the Pancakes
Scoop about ¼ cup of batter per pancake onto the pan. Use the back of the scoop to spread it slightly into a circle.
Cook for 2–3 minutes, or until bubbles start forming on the surface and the edges look slightly dry.
Flip and cook the other side for another 1–2 minutes until golden brown.
Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.
Step 7: Serve Warm with Your Favorite Toppings
Stack the pancakes high and serve with maple syrup, whipped butter, or even a dollop of cinnamon cream cheese. They’re rich enough to stand on their own, but toppings take them over the top.
Tips & Tricks for the Best Pumpkin Sausage Pancakes
Making pancakes may seem foolproof, but there are always ways to make them even better. Here are some pro-level pointers:
✔ Use a measuring scoop for uniform pancakes
A ¼-cup measuring scoop ensures your pancakes are all the same size and cook evenly.
✔ Don’t overmix the batter
Mixing too much can make pancakes tough. Stir just until you no longer see dry flour.
✔ Keep them warm in the oven
Place cooked pancakes on a baking sheet in a 200°F (90°C) oven while you finish cooking the rest.
✔ Customize the spice level
Love pumpkin spice? Add a pinch more cinnamon or a dash of pumpkin pie spice to boost flavor.
✔ Try sausage variations
Hot Italian sausage brings extra kick, while apple or maple sausage gives a sweeter contrast.
Ingredient Substitutions and Variations
Not everyone has every ingredient on hand, so here are a few smart swaps and delicious variations to try:
🥛 No Buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let sit for 5 minutes.
🧈 No Butter?
You can substitute with neutral oil like canola or even coconut oil for a twist.
🥚 Egg-Free Option:
Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for each egg.
🌾 Gluten-Free?
Swap all-purpose flour for a 1:1 gluten-free baking blend. Just keep an eye on the batter’s consistency.
🧁 Sweet Tooth?
Add a handful of chocolate chips or a swirl of maple syrup directly into the batter.
Prep Time, Cook Time, and Servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: About 12 pancakes (serves 4–6)
How to Store and Reheat Leftovers
These Easy Pumpkin Sausage Pancakes are a fantastic make-ahead option for busy mornings. Here’s how to store them:
🔹 Refrigeration:
Let pancakes cool completely, then stack with parchment paper in between and place in an airtight container. They’ll keep for up to 4 days in the fridge.
🔹 Freezing:
Wrap pancakes individually in plastic wrap or parchment, then freeze in a zip-top bag. Freeze for up to 2 months.
🔹 Reheating:
Reheat in the toaster, microwave (30 seconds), or oven at 350°F (175°C) for about 8 minutes. They reheat beautifully without getting soggy!
Serving Suggestions to Make It a Full Meal
These pancakes are hearty enough on their own, but if you want to build a full brunch plate, here are a few ideas:
- Fresh fruit salad with apples, pears, or grapes
- Scrambled eggs for extra protein
- Hot apple cider or pumpkin spice lattes
- Maple-glazed bacon for a crispy-sweet side
Whether it’s Sunday brunch or a cozy breakfast-for-dinner, these Easy Pumpkin Sausage Pancakes are versatile enough to adapt to any menu.
Final Thoughts (Easy Pumpkin Sausage Pancakes Recipe)
When you combine the rich flavor of sausage with the warm, spiced essence of pumpkin, you get a pancake that goes far beyond ordinary. These Easy Pumpkin Sausage Pancakes are more than just a seasonal treat — they’re a clever, comforting, and deeply satisfying twist on breakfast that’s guaranteed to impress.
They’re also flexible enough for weekday mornings, freezer-friendly for meal prep, and crowd-pleasing enough for holidays. Plus, once you’ve made them once, you’ll probably start tweaking them to match your personal tastes — which is exactly how great recipes are born.
So next time the air turns crisp and the leaves start falling, whip up a batch of these golden beauties. Your kitchen will smell like a cozy dream, and your taste buds will thank you.
