Dress up your breakfast with these loaded pancakes! They are a pancake full of sausage, eggs, cheese, and of course, fluffy pancakes in each bite. Give it a try this weekend for a fun way to serve up your favorite breakfast all in one. Drizzle the stuffed pancakes with syrup and grab that fork, and dive in.
This Loaded Pancake Recipe Is…
- Loaded savoury pancakes
- Crispy pancakes
- Easy to Make
- Protein Pancake
Table of Contents
- Pancake Mix – You can use whatever pancake mix you enjoy using. You will need water to go along with the mix. I used Krusteaz Complete mix for this recipe.
- Breakfast Sausage – You will cook up the sausage as directed and then drain off the excess grease. This is a step you should not skip.
- Eggs – Mix up your favorite scrambled eggs, and this will be mixed into the pancakes for an excellent protein packed ingredient.
- Cheddar Cheese – So I used cheddar cheese, but you can easily swap with other varieties of cheese if you want.
- Syrup – So I like to drizzle syrup on top for a sweet take to the savory. But another option is a country style gravy if you would prefer.
How to Make Loaded Pancakes
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Step One: Start by mixing up your pancake mix batter in a large bowl. Mix until the wet ingredients are smooth and the clumps are removed.
- Step Two: Then, you will stir in the crumbled sausage, scrambled eggs, and shredded cheese. Mix to combine.
- Step Three: Heat your griddle and spray with nonstick cooking spray. Then pour 1/2 cup of the pancake batter into the skillet.
- Step Four: Once the batter has cooked for about 2 minutes and you see bubbles form and begin to pop, you will flip.
- Step Five: Cook another 2 minutes or so, or until the pancake mixture is fully cooked.
Repeat until you have cooked up all the pancakes, and serve with country gravy or a drizzle of syrup. Enjoy!
So you can call these pancakes or griddle cakes. Either way, this is a savory pancake recipe that is one of our favorites. Here are topping ideas to try out.
- Green Onions
- Sour Cream
- Feta Cheese
- Parmesan Cheese
- Pure Maple Syrup
- Cream Cheese
- Peanut Butter
- Blueberry Syrup
- Sprinkle Of Salt
Variations To Recipe
Here are a few changes you can make to this pancake recipe that will change up the flavor a big!
- Use a cast iron skillet for a crispy texture instead of a frying pan.
- Use egg whites instead of an entire egg when making the scrambled eggs
- Swap the sausage with cooked bacon or even chorizo.
- Add in some dark chocolate chips for a sweet twist to the pancake.
- Swap out the cheddar with another variety of cheese. Pepper jack cheese adds a nice kick to the pancakes.
Common Questions Asked
If you use boxed pancake mix, you have many ways to dress up the flavor. As you can see, with this loaded version, I added sausage, eggs, cheese, and more. You can also add lemon juice, vanilla extract, and more to really dress up the flavor to sweeten it up.
You will need to store these pancakes in the fridge for 3-4 days. Then to reheat, you can warm up in a skillet on the stove over low heat or warm it up in the microwave. These will take a bit to heat through since they are thicker pancakes.
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- 2 cups (473 ⅙ g) complete just add water pancake mix (Krusteaz)
- 1 ¼ cups (295 ¾ g) water
- 1 cup (128 g) breakfast sausage cooked & crumbled
- 1 cup (243 g) eggs cooked scrambled
- 1 cup (113 g) cheddar cheese shredded
- Syrup and/or country gravy for serving
- Combine pancake mix and water, stir until smooth
- Stir in sausage, eggs, and cheese
- Prepare a griddle with a generous amount of nonstick spray and heat over medium heat
- Add ½ cup batter for each pancake into griddle
- Cook for about 2 minutes or until golden brown
- Flip and cook another 2 minutes
- Continue this process until all batter is gone
- Serve pancakes right away with syrup and/or gravy and enjoy!