Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pancake
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 75mg
