Apple and Sausage Sheet-Pan Pancakes

Apple and Sausage Sheet-Pan Pancakes


Bonus: It's easier to make than traditional pancakes.
  • 1 package (7 ounces) frozen fully cooked breakfast sausage links
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups buttermilk
  • ½ cup mashed sweet potato
  • 2 large eggs, room temperature
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ¾ cup shredded peeled apple
  • Maple syrup and butter
  1. Preheat oven to 425°. Spray a 15x10x1-in. baking pan with cooking spray. Arrange sausages in pan and bake until heated through, about 10 minutes. Cool sausages slightly. Remove to a cutting board; cut into ½-in. slices. Wipe any excess oil from pan with a paper towel.
  2. Meanwhile, in a large bowl, whisk together flour, brown sugar, baking powder, pie spice, baking soda and salt. In a separate bowl, whisk together buttermilk, sweet potatoes, eggs, butter and vanilla; stir in shredded apple.
  3. Pour buttermilk mixture into flour mixture and stir until just combined. Stir in half the sliced sausages. Spread batter into same baking pan; top with remaining sausages. Bake until pancake is set, 12-15 minutes. Cut into 8 pieces and serve with maple syrup and butter.

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