After my daughter told me about sheet pan pancakes, I knew I needed to try them! Using my homegrown sweet potatoes as inspiration, I created this tasty breakfast dish. Bonus: It's easier to make than traditional pancakes. I like to line the sheet pan with foil for easier cleanup. —Sue Gronholz, Beaver Dam, Wisconsin
Ingredients
- 1 package (7 ounces) frozen fully cooked breakfast sausage links
- 1-1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups buttermilk
- 1/2 cup mashed sweet potato
- 2 large eggs, room temperature
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup shredded peeled apple
- Maple syrup and butter
Directions
- Preheat oven to 425°. Spray a 15x10x1-in. baking pan with cooking spray. Arrange sausages in pan and bake until heated through, about 10 minutes. Cool sausages slightly. Remove to a cutting board; cut into 1/2-in. slices. Wipe any excess oil from pan with a paper towel.
- Meanwhile, in a large bowl, whisk together flour, brown sugar, baking powder, pie spice, baking soda and salt. In a separate bowl, whisk together buttermilk, sweet potatoes, eggs, butter and vanilla; stir in shredded apple.
- Pour buttermilk mixture into flour mixture and stir until just combined. Stir in half the sliced sausages. Spread batter into same baking pan; top with remaining sausages. Bake until pancake is set, 12-15 minutes. Cut into 8 pieces and serve with maple syrup and butter.
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