These soft, fluffy pancakes are filled with savory halal sausage and cooked to golden perfection. They’re easy to prepare, family-friendly, and perfect for a comforting breakfast or brunch.
Why You’ll Love This Recipe
These stuffed pancakes combine sweet and savory flavors in one simple dish. The sausage adds a hearty, satisfying center, while the pancake exterior stays light and tender. They’re quick to prepare, adaptable with several variations, and great for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb halal breakfast sausage, crumbled and cooked
1½ cups pancake batter (boxed mix or homemade; batter should be slightly thick)
1 large egg (if using boxed mix, follow the package directions)
1–2 tablespoons butter or oil for cooking
¼–½ cup shredded cheddar or Pepper Jack cheese (optional)
Maple syrup or hot honey for serving
Directions
Cook the sausage
In a skillet over medium heat, crumble and cook the halal sausage until browned. Drain any excess grease and set aside.
Prepare the skillet
Wipe the skillet clean. Heat it again over medium heat and lightly coat the surface with butter or oil.
Pour the base layer
Spoon about ¼ cup of pancake batter onto the skillet, forming a circle about 4–5 inches wide.
Add the filling
Place 1–2 tablespoons of cooked sausage in the center of the pancake. Keep the filling away from the edges so the pancake seals properly.
Optional: sprinkle a small amount of shredded cheese over the sausage.
Seal the pancake
Spoon a thin layer of pancake batter over the sausage to fully cover it.
Cook and flip
Cook until bubbles form around the edges and the top begins to set. Carefully flip and cook for another 1–2 minutes, or until golden and cooked through.
Serve
Remove from the skillet and serve warm with maple syrup or hot honey.
Servings and timing
This recipe makes approximately 6 stuffed pancakes, depending on size. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
Variations
Maple Sausage Style – Drizzle a small amount of maple syrup over the sausage before sealing with batter for a sweeter flavor.
Cheesy Style – Add extra shredded cheddar or Pepper Jack for a melty center.
Spicy Version – Drizzle hot honey over the finished pancakes or mix a teaspoon of chili flakes into the cooked sausage.
Storage/Reheating
Refrigeration: Store cooled pancakes in an airtight container for up to 3 days.
Freezing: Wrap individually and freeze for up to 2 months.
Reheating: Warm in a skillet over low heat for 2–3 minutes per side, or microwave for 20–30 seconds. For crisp edges, reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes.
FAQs
How can I ensure the filling stays inside the pancake?
Use slightly thick batter and keep the sausage in the center away from the edges before sealing with more batter.
Can I use homemade pancake batter?
Yes, any thick homemade batter works well.
What type of sausage should I use?
Use fully cooked halal breakfast sausage made from beef or chicken.
Can I prepare these pancakes ahead of time?
Yes, they reheat very well and can be stored in the fridge or freezer.
Can I make them without cheese?
Absolutely. Cheese is optional and the recipe works perfectly without it.
How do I keep the pancakes fluffy?
Avoid pressing down on the pancakes after flipping. Let them rise naturally.
Can I make mini versions for kids?
Yes, simply use 2 tablespoons of batter on each side instead of ¼ cup.
What can I serve with stuffed pancakes?
They pair well with fresh fruit, eggs, yogurt, or a simple drizzle of maple syrup.
How do I prevent the pancake from burning before the inside cooks?
Use medium heat and avoid making the pancakes too thick.
Can I use turkey sausage?
Yes, any halal sausage variety works fine as long as it’s cooked before adding to the batter.
Conclusion
These sausage stuffed pancakes offer a delicious blend of sweet and savory in every bite. With easy steps, flexible variations, and make-ahead convenience, they’re the perfect addition to your breakfast routine. Enjoy them warm with your favorite syrup or drizzle for a comforting and satisfying meal.
Soft and fluffy pancakes filled with savory halal sausage and optionally cheese, these stuffed pancakes are a perfect balance of sweet and savory. Ideal for a comforting breakfast or brunch, they’re easy to make and family-friendly.
Ingredients
1 lb halal breakfast sausage, crumbled and cooked
1½ cups pancake batter (boxed mix or homemade; slightly thick)
1 large egg (if required by boxed mix)
1–2 tablespoons butter or oil for cooking
¼–½ cup shredded cheddar or Pepper Jack cheese (optional)
Maple syrup or hot honey, for serving
Instructions
In a skillet over medium heat, cook and crumble the halal sausage until browned. Drain excess grease and set aside.
Wipe the skillet clean and heat again over medium heat. Lightly grease with butter or oil.
Spoon about ¼ cup of pancake batter onto the skillet, forming a 4–5 inch circle.
Place 1–2 tablespoons of cooked sausage in the center. Optionally sprinkle with shredded cheese.
Spoon a thin layer of batter over the filling to cover it completely.
Cook until bubbles form and the edges are set. Carefully flip and cook another 1–2 minutes until golden brown and cooked through.
Remove from skillet and serve warm with maple syrup or hot honey.
Notes
Use thick batter to help seal in the filling.
Don’t overfill—keep sausage centered for easier sealing and flipping.
For crisper edges, reheat leftovers in a skillet or air fryer.
Optional cheese adds flavor but is not required.
Freeze leftovers individually for easy make-ahead meals.
