Warm Apple Sausage Pancakes with Homemade Apple Cider Syrup: The Ultimate Fall Breakfast for Two

Embrace the cozy comforts of autumn with our delightful recipe for Warm Apple Sausage Pancakes. Infused with aromatic cinnamon and perfectly complemented by a rich, homemade Apple Cider Syrup, this breakfast truly captures the essence of fall. Designed as a small batch, it’s the ideal treat for a leisurely morning for two, promising delicious flavors without the fuss of endless leftovers.

Every year, as the leaves begin to turn and the air grows crisp, I find myself drawn to local apple festivals. It’s an annual tradition that inspires this very recipe: savory Apple Pancakes with hearty sausage. While the festivals offer an abundance of sweet treats, I often crave a more balanced and fulfilling breakfast. That’s where these apple sausage pancakes shine, offering a wonderful blend of sweet and savory notes that truly hit the spot.

When it comes to making pancakes, I believe breakfast should be enjoyed now, not after an hour of flipping. Many recipes call for large batches that leave you standing at the stove for ages. That’s precisely why this Apple Sausage Pancakes recipe is carefully scaled to make just six pancakes – the perfect amount for two people. This small batch approach means less time cooking and more precious moments spent savoring a delicious meal, especially on those relaxing weekend mornings.

You won’t find any complicated steps here, like whipping egg whites early in the morning or dealing with awkward measurements like a quarter of an egg. While these delicious apple sausage pancakes do require a little extra effort – browning the sausage and shredding the apples before you can mix the batter – the incredible flavor payoff makes it all worthwhile. After all, isn’t that what lazy Sundays are for?

If you’re looking for even faster pancake options for those super busy mornings, don’t forget to check out my Chocolate Pancakes and Coconut Milk Pancakes, both designed for quick and easy preparation.

Choosing the Best Apples for Your Pancakes

Before diving into the recipe, let’s talk about one crucial ingredient: the apples. A common question I receive is, “Which apples are best for [insert recipe here]?” For pancakes, you’ll want an apple that holds its structure and flavor well under heat, similar to baking apples. My top recommendations include varieties like Gala, Fuji, or even Golden Delicious.

These types of apples are ideal because they offer a firm texture and a balanced sweetness that doesn’t become mushy or overly tart when cooked in the skillet. Avoid apples that are too soft or watery, as they might break down excessively and impact the texture of your pancakes. A good baking apple ensures delightful, tender apple pieces are distributed throughout each fluffy bite.

Understanding Bulk Pork Sausage for Perfect Pancakes

When I refer to “bulk pork sausage,” I’m talking about raw, un-cased sausage that can be easily crumbled, much like ground beef. You’ll typically find it sold in a roll in the refrigerated section, often near other breakfast sausages. This form of sausage is perfect for our pancakes as it allows for an even distribution of savory flavor throughout the batter.

If bulk sausage isn’t readily available, you can also purchase raw sausage links and simply squeeze the meat out of the casing. This can sometimes be a more convenient option if you’re cooking for just two and don’t need a large quantity. Bulk pork sausage comes in a variety of flavors, from traditional savory to maple-infused. The choice is yours, though I usually lean towards traditional or a subtle maple flavor to complement the apples beautifully. Feel free to experiment with a sage-flavored sausage for an extra autumnal touch, or even a mild spicy sausage if you enjoy a little kick!

For those who prefer not to eat pork, turkey sausage is a fantastic alternative, offering a similar savory profile. You could also explore plant-based sausage crumbles for a vegetarian-friendly option, ensuring everyone can enjoy these delicious pancakes.

Crafting Your Homemade Apple Sausage Pancakes: A Step-by-Step Guide

Just like all the recipes on this blog, these small batch apple sausage pancakes for two are made entirely from scratch. You won’t need any pre-made baking mixes or Bisquick here – just your basic pantry staples: flour, sugar, baking powder, salt, an egg, milk, and a touch of melted butter or vegetable oil. The fresh, homemade taste is truly unmatched!

Mixing the Batter to Perfection

To begin, you’ll whisk together all the dry ingredients – the flour, sugar, baking powder, cinnamon, and salt – in a large bowl. In a separate measuring cup, combine the wet ingredients: the egg, milk, and your chosen oil or melted butter. Then, gradually pour the wet mixture into the dry ingredients, whisking until everything is just moistened. It’s crucial not to overmix the batter; a few lumps are perfectly fine, as long as there are no dry pockets of flour remaining. Overmixing develops the gluten in the flour, which can lead to tough, chewy pancakes rather than light and fluffy ones.

Finally, gently fold in the pre-cooked, crumbled sausage and the shredded, squeezed-dry apples. The sweet apples and savory sausage will be beautifully distributed throughout. Now, let the batter rest for at least 5 minutes. This resting period is essential: it allows the gluten to relax, ensuring your pancakes remain tender during cooking, and also gives the flour time to fully absorb the liquid, thickening the batter slightly. If, after resting, the batter seems too thick, simply whisk in a tablespoon or two more milk until it reaches a pourable consistency.

Cooking Your Pancakes to a Golden Brown

Next, prepare your skillet. Ideally, a good non-stick pan will make flipping a breeze. I usually let my skillet heat up dry (without butter or oil) on medium heat. To test if it’s hot enough, flick a few drops of water onto the surface; if they sizzle and evaporate quickly, your pan is ready. If you prefer a richer flavor or your pan isn’t non-stick, you can melt about 1/4 tablespoon of butter before adding the batter, reserving the rest for serving.

Once your skillet is perfectly hot, pour about 1/4 cup of batter into the pan for each pancake, ensuring it’s spread to be no more than 1/4 inch thick. Cook for about 1-2 minutes, or until you see bubbles forming on the surface and the edges appear set. This is your cue to flip! The second side will cook faster, usually taking about 1 more minute until it’s beautifully golden brown. Remember, the heat on your stove can fluctuate, so don’t hesitate to adjust it – lower if your pancakes are browning too quickly, or raise it if they’re taking too long. Once cooked, serve them warm with a generous dollop of butter and a drizzle of your homemade apple cider syrup.

Make It Vegetarian: A Simple Apple Pancake Variation

While these apple pancakes are traditionally made with pork sausage, making them vegetarian-friendly is incredibly simple. Just omit the sausage entirely and add an extra 1/4 cup of shredded apple to the pancake batter. You can also explore plant-based sausage crumbles as a delicious and satisfying substitute.

Storing and Reheating Your Pancakes

Even though this is a small batch recipe for two, you might occasionally have a pancake or two leftover, or you might be cooking for one. The good news is, pancakes freeze exceptionally well! To freeze, allow any extra pancakes to cool completely to room temperature. Then, place them in a single layer in a freezer-safe plastic bag or between sheets of parchment paper in an airtight container. They’ll keep wonderfully in the freezer for up to a month, ready for a quick breakfast anytime.

As for reheating, pancakes can get cold quickly once they come off the skillet. If you’re making all six pancakes at once and waiting to eat them together, preheat your oven to 200°F (95°C). As each pancake finishes cooking, transfer it to a baking sheet and keep it warm in the oven for about 5 minutes, or until you’re ready to serve.

Forgot to preheat the oven, or just don’t feel like turning it on? No problem! You can easily reheat pancakes in the microwave. Place them on a microwave-safe plate and heat in 15-second increments until they are warm throughout. This method is quick and convenient for a single serving.

Troubleshooting Common Pancake Problems

Not entirely happy with your pancakes? Don’t worry, even experienced cooks encounter issues. Here are some common troubleshooting tips to help you achieve pancake perfection every time:

• If your pancakes are thin and didn’t rise: The most likely culprit is a skillet that wasn’t hot enough. Baking powder needs heat to react and create those airy bubbles that make pancakes fluffy. If the pan is too cold, the baking powder won’t activate properly, resulting in flat pancakes. Ensure your pan is adequately preheated before adding the batter.
• If your pancakes are too doughy and/or raw in the middle: This usually means your pancakes are too thick. When you pour the batter, aim for a thickness of no more than 1/4 inch in the skillet. If they’re too thick, the outside will cook and brown before the inside has a chance to cook through, leaving you with a raw, doughy center.
• If your pancakes aren’t fluffy: You’ve probably overmixed your batter. The more you stir flour, the more the gluten develops. While gluten is essential for structure, overdeveloped gluten in pancakes leads to a tough, chewy texture instead of a light and fluffy one. It’s perfectly fine, and even desirable, for your batter to have a few small lumps, as long as there are no dry pockets of flour remaining. Gentle mixing is key!

Whipping Up Your Own Apple Cider Syrup

What are pancakes without syrup? To perfectly complement these apple sausage pancakes, I highly recommend making this homemade apple cider syrup. It’s incredibly easy to prepare and adds a fantastic, spiced apple flavor that ties the whole meal together.

Making this pancake syrup is a breeze! You’ll simply whisk together a few ingredients, including rich apple cider and warming spices, in a small saucepan. Bring the mixture to a boil and then let it simmer, stirring frequently, until it thickens to a lovely syrup consistency. The cornstarch in the recipe helps achieve that perfect, glossy thickness. This apple cider syrup recipe also makes a small amount, so you won’t be left with an excessive amount of leftovers, though I doubt you’ll have any!

In a pinch, if you don’t have apple cider, you can easily substitute apple juice to make a delicious apple juice syrup. For more delightful recipes featuring apple cider, be sure to check out my refreshing Apple Cider Sangria.

Maximizing Your Ingredients: Ideas for Leftover Bulk Pork Sausage

One of the challenges of cooking for two can be having leftover ingredients, especially with items like bulk pork sausage which often comes in larger packages. Don’t let that extra sausage go to waste! Here are some fantastic recipes that put leftover sausage to good use:

• Biscuits and Gravy For Two with sausage gravy recipe – Another delicious and comforting breakfast for two recipe, perfect for a cozy morning!
• Italian Nachos – Layer the savory sausage with fresh tomatoes and a creamy mozzarella cheese sauce for a fun appetizer or light meal.
• Italian Sausage Pizza Bites – This recipe typically calls for hot sausage, but you can easily substitute any kind of bulk sausage you have on hand for a tasty snack or party food.
• Stuffed Crust Sausage Pizza from The Bitter Side Of Sweet – A hearty pizza that makes 4-6 slices, depending on how you cut it, perfect for dinner.
• One Pan Sausage and Tortellini from Foxes Love Lemons – An excellent, easy way to use up extra sausage for a satisfying and quick weeknight dinner.

Apple Sausage Pancakes For Two with Apple Cider Syrup

Yield:
6 pancakes

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

These warm, small batch Apple Sausage Pancakes for two, with a hint of cinnamon and homemade Apple Cider Syrup, are the ultimate fall breakfast. Perfect for a cozy morning!

Ingredients

• 2 ounces bulk pork sausage
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg, room temperature
• 1/2 cup whole milk, room temperature
• 1 tablespoon vegetable oil or melted butter
• 1/2 cup apple, peeled, shredded, and squeezed dry (roughly half of a small apple – eat the rest as a snack)

Apple Cider Syrup

• 1/4 cup apple cider
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 tablespoon butter

Instructions

1. Heat a dry large skillet over medium heat. Once hot, add the bulk sausage and cook, breaking it apart with a spoon, until it’s no longer pink, about 3-4 minutes. Transfer the cooked sausage to a plate or bowl lined with a paper towel to absorb as much grease as possible. Crumble the sausage into tiny pieces.
2. In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
3. In a separate large measuring cup or small bowl, whisk together the wet ingredients: the egg, whole milk, and vegetable oil or melted butter.
4. Gradually pour the wet mixture into the dry ingredients while continuously whisking until everything is just moistened. Be careful not to overmix; a few lumps are normal, but ensure there are no dry pockets of flour. Gently stir in the cooked sausage crumbles and the shredded apple. Let the pancake batter rest for 5 minutes. This allows the gluten to relax and the flour to fully hydrate, resulting in a more tender pancake.
5. Optional: If you plan to make all the pancakes before serving, preheat your oven to 200°F (95°C). Pancakes tend to cool quickly, and keeping them warm in the oven ensures they’re all hot when ready to eat.
6. Heat a small non-stick skillet (large enough to comfortably flip one pancake) over medium heat. If your skillet is not non-stick or if you desire extra butter flavor, melt about 1/4 tablespoon of butter in the pan. You can reserve the remaining butter for serving.
7. To test a dry skillet’s heat, add a few drops of water; they should sizzle and evaporate quickly. If using butter, it should be melted and lightly shimmering. Once the pan is hot, pour 1/4 cup of batter into the pan, gently spreading it to ensure it’s no more than 1/4 inch thick.
8. Cook the pancake for about 1-2 minutes, or until bubbles begin to form on the top surface and the edges appear set. Carefully flip the pancake with a spatula and cook the other side for approximately 1 more minute, or until golden brown.
9. Remove the cooked pancake and place it on a wire cooling rack (or in your preheated oven if keeping warm). Repeat the process with the remaining batter. You may need to adjust the heat on your stove between pancakes if they are browning too quickly or too slowly.
10. For the Apple Cider Syrup: In a small saucepan, whisk together the apple cider, granulated sugar, cornstarch, lemon juice, ground cinnamon, ground nutmeg, and ground clove. Bring the mixture to a boil over medium heat, then reduce the heat and simmer, stirring often, until the syrup thickens to your desired consistency, usually about 2-5 minutes. Remove the saucepan from the heat and stir in the tablespoon of butter until it is completely melted and incorporated. Serve the syrup warm with your pancakes.
11. If your pancakes have cooled, warm them in the oven for about 5 minutes or microwave in 15-second intervals. Serve immediately with the homemade apple cider syrup and extra butter. Any leftover pancakes can be stored in a freezer-safe plastic bag for later enjoyment.

Notes

To make this recipe vegetarian, simply omit the pork sausage and add an extra 1/4 cup of shredded apple to the pancake batter. You can also substitute with plant-based sausage crumbles.

Not sure what to do with any remaining bulk sausage? Check out these delicious recipes using leftover sausage for more inspiration!

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Source: Taste of Home’s Quick Cooking Magazine, Sept./Oct. 2001 p. 12