Best 20 Baked Pineapple Pancakes With Sausage Recipes

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Baked pineapple pancakes with sausage is a delectable breakfast dish that combines the sweet and tangy flavors of pineapple with the savory and smoky flavors of sausage. This dish is perfect for a special occasion brunch or a leisurely weekend breakfast. The pancakes are light and fluffy, with a crispy exterior and a tender interior. The pineapple adds a burst of sweetness and acidity, while the sausage provides a savory and smoky flavor. This dish is sure to please even the most discerning palate.

Here are our top 20 tried and tested recipes!

PINEAPPLE UPSIDE-DOWN PANCAKES



Pineapple Upside-Down Pancakes image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 pancakes

Number Of Ingredients 5

One 8-ounce can pineapple rings (4 rings per can)
1 tablespoon butter
2 tablespoons brown sugar
4 maraschino cherries
2 cups pancake batter, from a box mix or your favorite recipe

Steps:

  • Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
  • Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
  • While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
  • Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

APPLE SAUSAGE PANCAKES



Apple Sausage Pancakes image

"Our family enjoys these unique pancakes as often as possible," relates Kathi Duerr from Fulda, Minnesota. Loaded with sausage and apple, the filling flapjacks are especially yummy with the spiced cider syrup.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 pancakes.

Number Of Ingredients 14

1/2 pound bulk pork sausage
1 large egg, room temperature
2/3 cup whole milk
2 tablespoons canola oil
1 cup pancake mix
1/2 teaspoon ground cinnamon
1/2 cup shredded peeled apple
CIDER SYRUP:
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large bowl, beat the egg, milk and oil. Stir in pancake mix and cinnamon just until moistened. Fold in apple and sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles from on top. Cook until second side is golden brown., For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes.

Nutrition Facts : Calories 516 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 700mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 2g fiber), Protein 10g protein.

SAUSAGE PANCAKE MUFFINS



Sausage Pancake Muffins image

My kids love sausage and pancakes but making them during the week was out of the question. I purchased the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs in a blanket is a great alternative that's much more cost effective. -Lisa Dodd, Greenville, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield about 4 dozen.

Number Of Ingredients 12

2 packages (7 ounces each) frozen fully cooked breakfast sausage links
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
2 cups 2% milk
2 tablespoons canola oil
2 tablespoons honey
Maple syrup, optional

Steps:

  • Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups., Whisk next 6 ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.

Nutrition Facts : Calories 280 calories, Fat 16g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 658mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 9g protein.

APPLE-SAUSAGE OVEN PANCAKE



Apple-Sausage Oven Pancake image

A fun breakfast bake! Apple and cinnamon pancake batter bakes around sausage links, similar to pigs in blankets, the breakfast diner favorite.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 7

1 package (8 ounces) brown-and-serve link sausages
1 cup Original Bisquick™ mix
1/2 cup milk
1/2 teaspoon ground cinnamon
1 egg
1/2 cup chopped peeled apple
Maple-flavored syrup

Steps:

  • Heat oven to 450°F. Grease square baking dish, 8x8x2 inches. Brown sausages as directed on package.
  • Stir Bisquick, milk, cinnamon and egg until blended. Stir in apple. Pour into dish; arrange sausages on top.
  • Bake 20 to 25 minutes or until light brown. Serve with syrup.

Nutrition Facts : Calories 415, Carbohydrate 22 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg

SAUSAGE-APPLE PUFF PANCAKE



Sausage-Apple Puff Pancake image

Savory sausage and sweet apples combine in this beautiful breakfast dish. The cheesy topping will definitely make you want seconds. -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
2 medium apples, peeled and thinly sliced
2 tablespoons brown sugar
2 tablespoons butter
6 large eggs
1-1/2 cups 2% milk
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup extra sharp shredded cheddar cheese
Sour cream and maple syrup, optional

Steps:

  • In a 10-in. ovenproof skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, cook apples and brown sugar in butter over medium heat until apples are tender., In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth. Pour over apple mixture. Sprinkle with sausage and cheese. , Bake, uncovered, at 425° for 18-23 minutes or until pancake is puffy and golden brown. Cut into wedges. Serve with sour cream and syrup if desired.,

Nutrition Facts :

EASY SAUSAGE PANCAKE CASSEROLE



Easy Sausage Pancake Casserole image

I LOVE this quick, easy recipe for breakfast or dinner. All package pancake mixes are a little different, I use a Buttermilk store brand that you just add water to. I use it for 18 or more pancakes (about two cups) and then add the water it indicates on the package. This recipe comes from my sister (she served it to hungry kids when they had sleepovers). If you like less sausage and want more of the "cake", just use 8 ounces of the sausage links. I've also added 1/2 cup of syrup to the batter for a little extra sweetness and flavor. This cake will not always become golden brown, just a little around the edges.

Provided by Milkmans Daughter

Categories     Breakfast

Time 27m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups dry buttermilk pancake mix (prepared as directed on package for approximately 18+ pancakes)
16 ounces brown n serve sausage links (thawed and cut into pieces)
1 tablespoon butter
syrup

Steps:

  • Preheat oven to 450 degrees and spray a 9x13 glass dish very generously.
  • Cut thawed links into bite sized pieces (about 4 pieces per link). You can substitute other sausages, the Brown and Serve are just easy.
  • Prepare pancake mix as directed on your favorite brand. Just make sure you make it for about 18 pancakes or a little more. This is where I add the 1/2 cup of syrup option (see my "recipe description").
  • Mix prepared pancake batter and sausage pieces.
  • Pour into prepared pan and bake at 450 degrees for about 12 minutes or until toothpick inserted in center comes out clean.
  • Spread tablespoon of butter on top of baked casserole to melt down.
  • Cut into serving pieces and serve with syrup.

ISLAND PINEAPPLE PANCAKES



Island Pineapple Pancakes image

With these pineapple and coconut pancakes, you can have a morning Hawaiian getaway right in your kitchen. These are sure to become a weekend ritual and will definitely impress any visiting guests.

Provided by ScratchCook

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 12

Number Of Ingredients 14

1 ⅔ cups buttermilk
½ cup milk
2 eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 pinch salt
1 (20 ounce) can pineapple tidbits, drained
1 cup sweetened flaked coconut, or more to taste
¾ cup macadamia nuts, chopped
⅔ cup white chocolate chips
cooking spray

Steps:

  • Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
  • Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
  • Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 286.1 calories, Carbohydrate 33 g, Cholesterol 40.4 mg, Fat 15.1 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 6.6 g, Sodium 398.6 mg, Sugar 17.3 g

PANCAKE AND SAUSAGE CASSEROLE



Pancake and Sausage Casserole image

I wanted a pancake and sausage casserole for deer camp and at home, too, since we have a good-sized family. I wanted to have something that would be ready for everyone to sit and eat together. I couldn't find one, so I began experimenting. Finally, I am satisfied with this one. All of my tasters agreed it worked. Top it with butter, syrup, or your favorite topping.

Provided by Jon

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package bulk pork breakfast sausage
4 cups all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 teaspoons baking powder
½ teaspoon salt
4 eggs
2 ½ cups milk
¼ cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray. Preheat the baking dish in the oven.
  • Brown the sausage in a skillet over medium heat; drain.
  • Mix the flour, white sugar, brown sugar, baking powder, and salt in a large bowl. Stir in the eggs, milk, vegetable oil, and vanilla to form a batter. Add the sausage and stir. Pour into the preheated baking dish.
  • Bake until a toothpick inserted into the center of the dish comes out clean, about 25 minutes. Allow to cool 10 minutes before cutting to serve.

Nutrition Facts : Calories 559.1 calories, Carbohydrate 65.6 g, Cholesterol 131.6 mg, Fat 23.6 g, Fiber 1.7 g, Protein 19.8 g, SaturatedFat 7.1 g, Sodium 964.9 mg, Sugar 16.9 g

SAUSAGE PANCAKES



Sausage Pancakes image

These fluffy pancakes are an easy way to fill up the kids before school or anytime.-Barbara Downey, Preston, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups buttermilk
2 tablespoons canola oil
1 pound bulk pork sausage, cooked and drained
1-1/2 cups pancake syrup

Steps:

  • In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;, turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. ,

Nutrition Facts : Calories 602 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 1110mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 1g fiber), Protein 14g protein.

BAKED PANCAKES WITH SAUSAGES



Baked Pancakes with Sausages image

This is a quick and yummy recipe where the pancakes and sausage are all ready at the same time! Serve hot with butter and syrup.

Provided by Janet

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 35m

Yield 5

Number Of Ingredients 8

1 pound pork sausage links
1 ¾ cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
3 eggs
1 ½ cups milk
3 tablespoons shortening, melted

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan.
  • Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.
  • Sift together the flour, baking powder, white sugar, and salt; set aside.
  • In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
  • Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 42.2 g, Cholesterol 178.8 mg, Fat 25.2 g, Fiber 1.2 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 1266.1 mg, Sugar 7.9 g

HAWAIIAN PINEAPPLE PANCAKES



Hawaiian Pineapple Pancakes image

I created this recipe when I wanted pancakes for dinner and wanted a fruit to round out the meal of pancakes and sausage. All I had was pineapple and this came about. Everything to make this I had in my cabinet.

Provided by teetee830

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups coconut milk
2 eggs
1 tablespoon vegetable oil
½ cup crushed pineapple
1 medium banana, chopped
½ cup brown sugar
¼ cup butter
1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved

Steps:

  • Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
  • Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
  • Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
  • Serve pancakes with the pineapple topping.

Nutrition Facts : Calories 217.5 calories, Carbohydrate 25.6 g, Cholesterol 41.2 mg, Fat 12 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 186.5 mg, Sugar 11.3 g

PINEAPPLE UPSIDE DOWN PANCAKES RECIPE BY TASTY



Pineapple Upside Down Pancakes Recipe by Tasty image

Here's what you need: flour, baking powder, baking soda, salt, sugar, milk, vanilla extract, butter, brown sugar, spiced rum, canned pineapple ring with juice, maraschino cherry

Provided by Jordan Kenna

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 12

2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1 ½ cups milk
½ teaspoon vanilla extract
½ cup butter, 1/4 cup (55g) melted, plus additional for frying
¼ cup brown sugar
1 ½ fl oz spiced rum, optional
20 oz canned pineapple ring with juice, 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
maraschino cherry

Steps:

  • To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
  • Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
  • Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
  • Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
  • Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
  • Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
  • Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
  • Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
  • Serve pancakes warm with reserved pineapple syrup.
  • Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 96 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, Sugar 40 grams

BAKED PINEAPPLE PANCAKES WITH SAUSAGE



BAKED PINEAPPLE PANCAKES WITH SAUSAGE image

Number Of Ingredients 8

3 eggs
1.5 cups milk
1 cup crushed pineapple (well drained)
4 tsp baking powder
1.5 Tbsp sugar
1 tsp salt
3 Tbsp melted shortening
1 1/3 cups sifted all-purpose flour

Steps:

  • 1. Preheat oven to 450 degrees 2. Beat eggs until light and fluffy. Add milk. Sift flour, baking powder, sugar and salt. 3. Add to liquid ingredients. Beat until smooth. Fold in melted shortening and pineapple. 4. Pour into greased jelly pan (10 1/2" x 15 1/2" x 1"). Arrange sausage on batter. 5. Bake for 20 minutes

BIG FLUFFY PANCAKES AND SAUSAGE



Big Fluffy Pancakes and Sausage image

These are inspired by Japanese souffle pancakes! They are so tall and fluffy and cloudlike, and I'm obsessed with them. Just imagine your favorite pancakes dressed up like a cloud for Halloween.

Provided by Molly Yeh

Categories     main-dish

Time 55m

Yield 8 pancakes and 4 sausage patties

Number Of Ingredients 15

1 pound ground pork
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh sage
1/2 teaspoon minced fresh thyme
4 large eggs, separated
1/4 cup granulated sugar
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
3/4 cup store-bought pancake mix
Pat of unsalted butter, plus more for serving
Nonstick cooking spray, for the ring molds
Maple syrup, for serving

Steps:

  • For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties.
  • For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks.
  • In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix.
  • For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter.
  • Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more.
  • Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side.
  • Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup.

SAUSAGE/APPLE BAKED PANCAKE



Sausage/Apple Baked Pancake image

A very easy recipe for the mornings you'd really rather starve to death than cook. from the "Hormel" people.

Provided by Carol G.

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (12 ounce) package hormel little sizzlers sausage links
1 cup baking mix (bisquik)
2/3 cup milk
1 egg, beaten
2 tablespoons sugar
2 tablespoons melted butter or 2 tablespoons margarine
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup finely chopped peeled apple (abt. 1 med.)

Steps:

  • Preheat over to 400 degs.
  • Brown & drain sausage on paper towels.
  • In a large bowl combine baking mix, milk,egg,sugar,melted butter,cinnamon & nutmeg until blended. Stir in the apple.
  • Spread in greased 9" pie plate.
  • Arrange sausage in spoke fashion on top. (don't poke them in or they'll disapper on you while baking.
  • Bake 15-20 minutes or till golden.
  • Serve with butter & syrup.

Nutrition Facts : Calories 524, Fat 35.8, SaturatedFat 13.7, Cholesterol 135.7, Sodium 1002.5, Carbohydrate 31.8, Fiber 1.5, Sugar 13.2, Protein 18.3

APPLE AND SAUSAGE OVEN PANCAKE



Apple and Sausage Oven Pancake image

From Betty's Soul Food Collection... Take the hassle out of flipping pancakes by making one big oven pancake that serves a crowd.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 12

Number Of Ingredients 10

1 medium apple, thinly sliced
1/2 cup packed brown sugar
1/3 cup butter or margarine
1/2 cup maple-flavored syrup
1 lb bulk pork sausage
1 cup Original Bisquick™ mix
1/4 cup packed brown sugar
1/2 cup milk
1 egg
Additional maple-flavored syrup, if desired

Steps:

  • Heat oven to 350°F. Spread apple slices evenly over bottom of ungreased 13x9-inch pan. In 1-quart saucepan, heat 1/2 cup brown sugar, the butter and syrup over low heat, stirring occasionally, until melted. Pour syrup mixture over apples.
  • In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Sprinkle sausage evenly over apple-syrup mixture.
  • In small bowl, stir remaining ingredients except additional syrup until blended. Carefully pour over sausage.
  • Bake 30 to 35 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately with additional syrup.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 20 g, TransFat 1/2 g

SAUSAGE-PINEAPPLE UPSIDE DOWN BAKE



Sausage-Pineapple Upside Down Bake image

Got this from a friend about 40 years ago. We use it quite often for guest breakfasts, brunches and even camping. It is a hit with children.

Provided by Gramma Peg

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb sausage
1 (20 ounce) can pineapple chunks
1/4 cup brown sugar
1 (7 1/2 ounce) box cornbread mix or 1 (7 1/2 ounce) box corn muffin mix
1/3 cup 2% low-fat milk
1 large egg
honey or molasses

Steps:

  • Pan fry sausage to desired doneness.
  • Drain grease.
  • Use a small amount of the grease to grease the bottom of a 9x13 baking dish.
  • Spoon sausage over bottom to the dish and arrange the drained pineapple over it.
  • Sprinkle brown sugar over all.
  • Prepare corn bread or muffin mix as directed on box and spread over ingredients in dish.
  • Bake at 400°F for 25 to 30 minutes.
  • Let stand for 5 minutes.
  • Cut into serving pieces and drench with syrup.

Nutrition Facts : Calories 375.2, Fat 20.4, SaturatedFat 6.7, Cholesterol 60.7, Sodium 828.1, Carbohydrate 38.2, Fiber 2.3, Sugar 22.8, Protein 10.1

BAKED PANCAKES WITH SAUSAGE



Baked Pancakes With Sausage image

From Allrecipes.com. This is a easy way to make pancakes without having to constantly flip. It's also really easy to make. Some of the reviewers on Allrecipes said they used bacon insted of sausage and some recommended leaving the meat out and using berries. Both sounded like good ideas. I'm not sure how well pancake mix would do in this recipe as I've never tried it. I have halved this recipe.

Provided by HappyMommy1422

Categories     Breakfast

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

1 lb pork sausage link
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
3 eggs
1 1/2 cups milk
3 tablespoons shortening, melted

Steps:

  • Preheat oven to 450 degrees F.
  • Grease well (or spray) a 10x15 inch jellyroll pan.
  • Cook sausages over medium high heat until evenly brown.
  • Drain and set aside.
  • Sift together the flour, baking powder, white sugar and salt, set aside.
  • In a large mixing bowl, beat eggs until light and fluffy.
  • Add milk and shortening; mix well.
  • Gradually stir in dry ingredients until smooth.
  • Pour the batter into the prepared jelly roll pan.
  • Arrange sausages on top of the batter.
  • Bake for 15 minutes, in the preheated oven, or until pancakes are cooked through.
  • Cut into 10 pieces and serve hot with butter and syrup.

Nutrition Facts : Calories 306.1, Fat 18.9, SaturatedFat 6.3, Cholesterol 101.3, Sodium 705.9, Carbohydrate 21.1, Fiber 0.6, Sugar 2.3, Protein 12.2

SAVORY SAUSAGE PANCAKES



Savory Sausage Pancakes image

Sausage and onion pancakes. Top with some butter or margarine and syrup.

Provided by Billie Jo

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 pound bulk pork sausage
1 small onion, finely chopped
4 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
3 cups milk
2 eggs, slightly beaten

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Set sausage mixture aside to cool.
  • Sift flour, baking powder, and salt into a bowl. Beat milk and eggs in another large bowl; stir flour mixture into egg mixture until batter is smooth. Add cooled sausage and onion to batter.
  • Heat a non-stick griddle or skillet over medium-high heat. Pour about 1/4 cup portions of batter onto hot skillet. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 54.1 g, Cholesterol 86.3 mg, Fat 15.9 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 5.9 g, Sodium 1158.3 mg, Sugar 4.9 g

SAUSAGE AND PANCAKE CASSEROLE



Sausage and Pancake Casserole image

Trial and error made this pancake casserole recipe one my family asks for time and time again. It's so easy and very good. -Ethel Sanders, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
2 cups biscuit/baking mix
1-1/3 cups 2% milk
2 large eggs
1/4 cup canola oil
2 medium apples, peeled and thinly sliced
2 tablespoons cinnamon sugar
Maple syrup

Steps:

  • Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup., To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 379 calories, Fat 24g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 692mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 11g protein.

PINEAPPLE PANCAKES



Pineapple Pancakes image

Using pineapple juice instead of milk reduces the fat content and adds a wonderful tropical taste. The dried pineapple adds texture as well as concentrated flavor. Serve these hot with applesauce for a healthy breakfast. Dried pineapple is also a wonderful addition to green salads. From the "Cook's Encyclopedia"

Provided by Lorac

Categories     Breakfast

Time 25m

Yield 24 pancakes

Number Of Ingredients 7

1 cup whole wheat self-rising flour
1 cup self-raising flour
1 teaspoon ground cinnamon
1 tablespoon sugar
1 egg
1 1/4 cups pineapple juice
1/2 cup dried pineapple, chopped

Steps:

  • Combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice.
  • Gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple.
  • In a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst.
  • Turn the drop pancakes and cook until the underside is golden.
  • Continue to cook in batches.

Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 8.8, Sodium 69.3, Carbohydrate 6.2, Fiber 0.2, Sugar 1.9, Protein 0.8

Tips:

  • Use fresh, ripe pineapple for the best flavor.
  • If you don't have pineapple juice, you can use orange juice or water instead.
  • Be sure to grease your griddle or pan before cooking the pancakes.
  • Cook the pancakes over medium heat so that they have a chance to cook through without burning.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.

Conclusion:

Baked pineapple pancakes with sausage are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a special occasion or a lazy weekend morning. With just a few simple ingredients, you can create a stack of fluffy, flavorful pancakes that are sure to please everyone at the table. So next time you're looking for a new breakfast recipe, give baked pineapple pancakes with sausage a try. You won't be disappointed!

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