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Buttermilk Pancakes

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 400kcal

Ingredients

  • 1.5 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1/2 tsp Salt
  • 2 Tbsp Sugar
  • 1 Cup Buttermilk
  • 3/4 tsp Vanilla extract
  • 6 oz Chicken sausage links sliced
  • Nonstick spray
  • 4 tsp Butter
  • 4 tbsp Maple syrup
  • 1 Pear sliced (Check the Fruit guide to substitute seasonal fruits) 
US Customary - Metric

Instructions

  • Mix the flour, baking powder, salt, and sugar in a large bowl. In another bowl, whisk in the buttermilk and vanilla until the batter is combined.
  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. 
  • Heat a large non-stick griddle or skillet over medium heat, and grease lightly with non-stick spray.
  • Pour 1/2 cup batter into circles.
  • Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
  • Top with butter and maple syrup. Serve with pears.

Nutrition

Calories: 400kcal | Carbohydrates: 60g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1211mg | Potassium: 222mg | Fiber: 2g | Sugar: 24g | Vitamin A: 385IU | Vitamin C: 3mg | Calcium: 234mg | Iron: 3mg