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Stuffed Pancakes - Poet in the Pantry

Sausage Pancake Sandwiches

Carrie @ poet in the pantry
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast/Brunch
Servings 10 -12


  • 2 7- ounce packages Jones Dairy Farm Golden Brown All Natural Mild Sausage Patties


  • 2 Tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup buttermilk
  • 1 large egg


  • 4 ounces cream cheese softened
  • 1/4 cup cherry preserves
  • 2 Tablespoons confectioner's sugar
  • pinch chili powder


  • Cook sausage per package instructions and set aside.


  • In a small bowl, microwave the butter for 40 seconds or until melted. Set aside to cool a bit.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt. Set aside.
  • In a small mixing bowl, whisk together the buttermilk and egg. Keep whisking while adding the butter, mixing until well blended.
  • Pour the wet ingredients into the dry ingredients and whisk until well blended.
  • Heat a nonstick skillet over medium to medium-high heat.
  • Portion out batter with a #40 cookie scoop, trying to keep the pancakes around the same size as the sausage patties. Once the edges are set and the top is bubbly, flip to brown on the other side.
  • Remove from pan when both sides are lightly browned. You can keep the pancakes warm on a plate in a 200 degree F oven while you're waiting to assemble them.


  • In a large mixing bowl, combine the filling ingredients and beat with a hand mixer until well blended, then set aside.


  • Spread some filling on one side of a pancake. Lay a sausage patty on top. Take another pancake and spread filling on one side of it, then lay the filling side down on top of the sausage to create a sandwich.


Feel free to go wild a little and make your sandwich stacks bigger! A triple-decker would certainly put a smile on the faces at your breakfast table!