Sausage Pancakes

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Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 29%
  • Fat: 10.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 3g
  • Protein: 15.1g
  • Carbohydrate: 40.3g
  • Fiber: 1.5g
  • Cholesterol: 133mg
  • Iron: 2.8mg
  • Sodium: 581mg
  • Calcium: 186mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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