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cornmeal pancakes stacked and drizzled with syrup

Apple Cider Maple Sausage Cornmeal Pancakes

Apple Cider Cornmeal Pancakes made with a touch of maple syrup and sausage. You'll love these healthy, sweet & savory cornmeal pancakes for breakfast!

Course Breakfast, Pancakes
Keyword cornmeal pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Author Monique Volz of Ambitious Kitchen

Ingredients

  • 6-8 frozen chicken or turkey maple breakfast sausages (I like Applegate Chicken Maple Breakfast Sausages)
  • 1 cup whole wheat pastry flour (or white whole wheat)
  • 1 cup cornmeal
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1 cup SweeTango Apple Cider

Instructions

  1. Cook sausages according to directions on package. Once fully cooked, chop sausages into bite sized pieces and set aside.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon and nutmeg. 
  3. In a separate large bowl, beat egg, yogurt, vanilla, maple syrup, and apple cider together. 
  4. Add wet ingredients to dry ingredients and stir until just combined; do not over mix! Gently fold in chopped sausage pieces.
  5. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/3 cup onto skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. 
  6. Makes about 10 pancakes total - about 2 large pancakes each. Serve immediately with maple syrup, apple cider, or toppings of choice.