Breakfast Pigs in a Blanket: A Fun and Easy Morning Treat

A Playful Twist on a Classic Breakfast Combination

Breakfast Pigs in a Blanket are a fun and easy way to enjoy a classic breakfast combination. This recipe takes the familiar concept of pigs in a blanket (typically cocktail sausages wrapped in pastry) and gives it a breakfast twist by wrapping cooked sausage links in fluffy pancakes. It’s a simple yet satisfying meal that’s perfect for weekend mornings, brunch gatherings, or any time you want to add a little fun to your breakfast routine. They’re also a great way to get kids involved in the kitchen, as they can help with mixing the batter and wrapping the sausages.

A Recipe That Makes Breakfast an Adventure

I first made these Breakfast Pigs in a Blanket when I was looking for a fun and easy breakfast to make with my kids. I wanted something that was a little different from our usual pancakes and sausage, and these definitely fit the bill. The kids loved helping to wrap the sausages in the pancakes, and they were so excited to eat the finished product. They were a huge hit! The combination of the savory sausage and the slightly sweet pancake was delicious, and they were so much fun to eat. Since then, these have become a regular request in our household. They’re a great way to make breakfast a little more exciting, and they’re always a hit with both kids and adults. I often make them for a fun weekend breakfast, or when we have guests over for brunch.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of this recipe lies in the simple yet satisfying combination of ingredients. Here’s what you’ll need:

• Cooked Breakfast Sausage Links (12): The savory centerpiece of the dish.
  • Tip: You can use any type of cooked breakfast sausage you prefer – pork, turkey, or even a plant-based alternative. Make sure they are fully cooked before using.
• All-Purpose Flour (1 ½ cups): Provides the structure for the pancake batter.
• Granulated Sugar (2 tablespoons): Adds a touch of sweetness to the pancakes.
• Baking Powder (4 teaspoons): The leavening agent that makes the pancakes light and fluffy.
  • Tip: Make sure your baking powder is fresh for optimal results.
• Fine Sea Salt (½ teaspoon): Balances the sweetness and enhances the other flavors.
• Buttermilk (1 ⅓ cups): Adds a tangy flavor and creates a tender texture in the pancakes.
  • Alternative: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ⅓ cups of regular milk. Let it sit for 5 minutes before using.
• Large Egg (1, well beaten): Binds the batter together and adds richness.
• Unsalted Butter (4 tablespoons, melted): Adds flavor and moisture to the batter and is used for cooking the pancakes.
• Vanilla Extract (1 teaspoon): Enhances the overall flavor profile with a warm, aromatic note.

For Serving (Optional):

• Powdered Sugar: For dusting over the finished pigs in a blanket.
• Fresh Fruit: Adds a pop of color and freshness.
• Maple Syrup: A classic topping for pancakes and a delicious addition to this dish.

Essential Equipment: Tools for Easy Pancake and Sausage Preparation

• Large Skillet or Griddle: For cooking the pancakes.
• Large Mixing Bowl: For combining the dry ingredients.
• Medium Mixing Bowl: For whisking together the wet ingredients.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Whisk: For combining the wet and dry ingredients.
• Spatula: For flipping the pancakes and wrapping the sausage links.
• Small Skillet: To cook the sausage, if not using precooked.

The Recipe: A Step-by-Step Guide to Breakfast Pigs in a Blanket

Ingredients with Measurements

• 12 cooked breakfast sausage links
• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 ⅓ cups buttermilk
• 1 large egg, well beaten
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Detailed Instructions

1. Cook the Sausage (if needed): Ensuring a Flavorful Filling

1. Pre-Cook Sausage: If using raw sausage, cook it thoroughly in a skillet over medium heat until browned and fully cooked. Drain any excess grease and set aside. If using pre-cooked sausage, you can skip this step.

2. Prepare the Pancake Batter: Combining Dry and Wet Ingredients

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Whisk Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, beaten egg, melted butter, and vanilla extract until smooth.
3. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
   • Tip: Don’t overmix the batter. A few lumps are okay. Overmixing can lead to tough pancakes.
4. Rest Batter: Let the batter sit for about 5 minutes. This allows the baking powder to activate and the gluten in the flour to relax, resulting in fluffier pancakes.

3. Cook the Pancakes: Creating a Golden-Brown Wrap

1. Heat Skillet: Place a large non-stick skillet or griddle over medium heat.
2. Spray with Cooking Spray: Once the skillet is hot, lightly spray it with cooking spray or add a small amount of butter to prevent sticking.
3. Pour Batter: Using a measuring cup or a large spoon, pour about 3 tablespoons of batter into the hot skillet for each pancake.
4. Cook First Side: Cook for about 2-3 minutes, or until bubbles appear on the surface of the pancake and the edges start to look set.
5. Flip: Carefully flip the pancake over using a spatula.
6. Cook Second Side: Cook for another 2-3 minutes on the second side, until it’s golden brown and cooked through.

4. Assemble the Pigs in a Blanket: Wrapping the Sausage

1. Place Sausage: Place a cooked pancake on a plate or clean work surface. Immediately place a cooked sausage link in the center of the pancake.
2. Roll Up: Roll the pancake tightly around the sausage link, like a burrito.
3. Secure (Optional): If desired, you can secure the rolled pancake with a toothpick to help it stay closed.
4. Repeat: Repeat the process with the remaining pancakes and sausage links.

5. Serve and Enjoy: The Finishing Touches

1. Serve Warm: Serve the Breakfast Pigs in a Blanket warm.
2. Add Toppings: Dust with powdered sugar, top with fresh fruit, and/or serve with maple syrup for dipping or drizzling.

Troubleshooting Common Problems: Tips for Success

• Pancakes Too Thick/Thin:
  • Problem: The pancakes are too thick or too thin.
  • Solutions: Adjust the amount of batter you pour into the skillet. For thicker pancakes, use a little more batter. For thinner pancakes, use less.
• Pancakes Burning:
  • Problem: The pancakes are burning before they’re cooked through.
  • Solutions: Make sure your skillet isn’t too hot. Reduce the heat to medium-low if necessary.
• Pancakes Sticking:
  • Problem: The pancakes are sticking to the skillet.
  • Solutions: Use a non-stick skillet or griddle. Make sure to grease the skillet properly.

Tips and Variations: Customize Your Breakfast Pigs in a Blanket

• Different Sausage: Use different flavors of sausage, such as maple, apple, or spicy Italian.
• Add Cheese: Sprinkle a little shredded cheese, such as cheddar or Monterey Jack, over the pancake before rolling it up with the sausage.
• Fruit: Add some berries or chopped apples to the batter.
• Spices: Add a pinch of cinnamon or nutmeg to the pancake batter for a warm, spiced flavor.
• Dipping Sauces: Serve with a variety of dipping sauces, such as maple syrup, honey mustard, or even a fruit compote.
• Make it Mini: Use smaller sausages, or cut larger ones in half, and make mini pancakes for a bite-sized version.

Serving Suggestions: A Fun and Versatile Breakfast

• Weekend Breakfast: A perfect treat for a leisurely weekend breakfast or brunch.
• Breakfast on the Go: Wrap them individually in foil or plastic wrap for a portable breakfast.
• Kid-Friendly: Kids love the fun format and delicious flavors.
• Potlucks: These are easy to transport and always a hit at potlucks.
• Holiday Brunch: A great addition to a holiday brunch spread.

Pairing Recommendations: Drinks and Sides

• Drinks:
  • Coffee: A classic pairing for any breakfast dish.
  • Orange Juice: A refreshing and citrusy option.
  • Milk: A good choice for kids.
  • Mimosas or Bloody Marys: For a festive brunch.
• Sides:
  • Fresh Fruit: A bowl of fresh berries, melon, or other seasonal fruit provides a healthy and colorful contrast.
  • Yogurt: A dollop of plain or flavored yogurt adds a creamy element.
  • Hash Browns: For a more substantial breakfast, serve alongside crispy hash browns.

Nutritional Information: A Satisfying Breakfast Treat

Per serving (approximate, will vary based on size and specific ingredients): Calories: 250-300, Fat: 12-16g, Carbohydrates: 25-30g, Protein: 10-14g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Breakfast Pigs in a Blanket Questions Answered

• Q: Can I make these ahead of time?
  • A: You can prepare the pancake batter and cook the sausage ahead of time. Store them separately in the refrigerator. Assemble and cook the pigs in a blanket just before serving for the best results. You can also fully assemble and reheat when ready to serve.
• Q: How do I store leftovers?
  • A: Store leftover Breakfast Pigs in a Blanket in an airtight container in the refrigerator for up to 3 days.
• Q: Can I freeze these?
  • A: Yes, you can freeze the cooked and cooled pigs in a blanket for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag or airtight container. Reheat in the oven or microwave until heated through.
• Q: Can I use a different type of sausage?
  • A: Absolutely! Feel free to use turkey sausage, chicken sausage, or even a vegetarian sausage alternative.
• Q: Can I use a different type of milk?
  • A: Yes, you can use 2% milk, almond milk, soy milk, or any other milk alternative you prefer.
• Q: What if I don’t have buttermilk?
  • A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Q: Can I add other ingredients to the pancake batter?
  • A: Yes, you can add ½ cup of mix ins like blueberries, or chocolate chips.
• Q: Can I make these savory instead of sweet?
  • A: Yes, omit the sugar in the batter and add savory ingredients like cheese, herbs, or spices.
• Q: How do I reheat leftovers?
  • A: You can reheat leftovers in a microwave for 30 seconds to 1 minute, or in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through.
• Q: Can I make these gluten-free?
• A: You would need to use a gluten-free flour blend in the pancake batter.
• Q: Can I make these vegan?
• A: You would need to substitute the egg, milk, and butter with vegan alternatives. You would also need to use a plant-based sausage.
• Q: Can I use a different type of pan?
• A: Yes, a griddle would work well.