Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- Maple syrup, for serving
If you’re out of buttermilk, a quick substitute is to mix two cups of milk with two tablespoons of lemon juice or vinegar and let it sit for a few minutes. As my grandmother always said, cooking is about improvisation and making the best of what you have.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla extract, mixing until smooth.
- Combine the wet and dry ingredients, stirring just until incorporated. The batter should be slightly lumpy — a tip I learned from many pancake breakfasts with my siblings.
- Fold in the cooked sausage and half of the shredded cheddar cheese.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheese on top, because who doesn’t love a cheesy crust?
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing. Serve with warm maple syrup for that extra touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International