Sausage Pancakes

Cooking Light
4 servings (serving size: 3 pancakes)


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1 tablespoon vegetable oil, divided
1/2 cup diced onion
1 (4-ounce) link hot Italian turkey sausage
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon dried thyme
1 1/4 cups low-fat buttermilk
2 tablespoons apple butter
2 large eggs, lightly beaten


Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until soft, stirring frequently. Remove casing from sausage. Add sausage to pan; cook until browned, stirring until finely crumbled. Remove sausage mixture from pan; set aside.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 4 ingredients (flour through thyme) in a large bowl. Combine 2 teaspoons oil, buttermilk, apple butter, and eggs, and add to the flour mixture, stirring until smooth. Stir in the sausage mixture.

Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges look cooked.

Created date

June 2004

Nutritional Information

Calories 316
Caloriesfromfat 29 %
Fat 10.2 g
Satfat 3.1 g
Monofat 3.3 g
Polyfat 3 g
Protein 15.1 g
Carbohydrate 40.3 g
Fiber 1.5 g
Cholesterol 133 mg
Iron 2.8 mg
Sodium 581 mg
Calcium 186 mg