Breakfast Pigs in a Blanket

Why You’ll Love This Recipe

I love how kid-friendly and adult-approved these little pancake-wrapped sausages are. They come together in just 30 minutes, are freezer-friendly, and are easy to eat on the go. Whether it’s a rushed school morning or a slow brunch with coffee, this recipe always delivers comfort and satisfaction.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup buttermilk

• 1 large egg

• 2 tablespoons melted butter (plus more for cooking)

• 12 breakfast sausage links, cooked

• Maple syrup, for serving

directions

1. In a bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, I combine buttermilk, egg, and melted butter.

3. I pour the wet ingredients into the dry and stir until just combined, careful not to overmix.

4. I preheat a nonstick skillet or griddle over medium heat and brush it lightly with butter.

5. I pour small rounds of batter (around 3 inches wide) onto the griddle.

6. I cook them for 1–2 minutes, until bubbles appear and edges are set, then flip and cook 1–2 minutes more.

7. I set finished pancakes aside and repeat until all the batter is used.

8. I wrap each pancake around a cooked sausage link and use a toothpick if needed to hold it in place.

9. I serve them warm with maple syrup on the side for dipping.

Servings and timing

• Servings: 6 servings (2 pigs in a blanket per person)

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Calories: Approximately 280 kcal per serving

Variations

• Swap the sausage links for veggie sausage or turkey sausage to suit your preference.

• Add a pinch of cinnamon or nutmeg to the pancake batter for a subtle warming spice.

• I sometimes sprinkle shredded cheddar inside the pancake before wrapping it around the sausage for a cheesy twist.

• Serve with fruit, scrambled eggs, or hash browns for a full breakfast plate.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the microwave for 20–30 seconds or rewarm in a toaster oven at 350°F until heated through. They also freeze well—just wrap them individually and reheat straight from frozen.

FAQs

Can I make these ahead of time?

Yes, I often cook the sausages and pancakes the day before and just assemble and reheat in the morning.

Can I freeze them?

Absolutely. I freeze them individually wrapped, then reheat in the microwave or oven when I need a quick breakfast.

What if I don’t have buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let it sit for 5 minutes, and use that as a substitute.

Do I need to secure them with toothpicks?

Not always. If the pancakes are warm and pliable, they wrap around the sausage easily. But toothpicks help keep them neat for serving or lunchboxes.

What kind of sausage works best?

I like classic breakfast links—either pork or turkey—but any small link-style sausage will work, even plant-based ones.

Conclusion

These Breakfast Pigs in a Blanket are a go-to morning treat in my house. They’re cozy, quick, and packed with that irresistible sweet-and-savory combo. Whether I’m feeding little ones or treating myself to a lazy weekend brunch, this recipe hits the spot every time.