Start by cooking your breakfast sausage patties in a nonstick skillet over medium heat.

Cook for 3–4 minutes per side, or until browned and fully cooked (internal temp should hit 160°F for pork).

Remove from the skillet and set aside on a paper towel-lined plate.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry and stir gently until just combined. A few small lumps are totally fine—overmixing leads to dense pancakes!

Heat your skillet or griddle over medium heat and grease lightly with butter or oil.

Pour about ¼ cup of batter onto the skillet, then gently press a sausage patty into the center.

Spoon just a little extra batter over the sausage to cover it.

Cook for 2–3 minutes, or until bubbles start to form on the surface and the edges look set.

Flip carefully and cook for another 2–3 minutes, until golden brown and cooked through.

Stack them high and serve with a maple syrup drizzle, a pat of butter, and fresh fruit if you like.

These are best enjoyed warm, but leftovers reheat beautifully too!