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Buttermilk Biscuit Pancakes with Sausage Gravy


"Talk about down-home comfort food! The second your family gets a whiff of these pancakes cooking on a weekend morning, they'll be up and at 'em in record time." —David

Tip: Use this pancake recipe to make waffles, if you prefer. The holes in the waffles trap that delicious gravy, making each bite that much more flavorful.

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  • Gravy:
  • 2 Tbsp oil
  • l lb hot sausage
  • 1/2 cup flour
  • 3-3/4 cups milk
  • 1-1/2 tsp salt
  • 1/2 tsp black pepper
  • Pancakes:
  • 2 cups flour
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup shortening
  • 1 cup milk
  • 1 cup buttermilk
  • 3 Tbsp fresh sage, chopped


Adapted from


Step 1

To make the gravy, heat the oil in a large skillet over medium-high heat. Add the sausage and break it up into small clumps as it cooks. When the sausage has browned, add the flour and stir to evenly coat. Stir in the milk and bring it up to a simmer. Simmer the mixture for 1–2 minutes, or until the milk has thickened. Stir in the salt and pepper. Set aside.

To make the pancakes, combine the flour, salt, baking powder, and baking soda in a medium-size bowl. Add the shortening and blend it into the flour mixture with a fork or pastry cutter. The mixture should be crumbly. Add the milk and buttermilk and stir until you have a batter. (Don't over-stir; you should have tiny lumps from the shortening.) Fold in the sage.

Set a lightly oiled griddle or large skillet over medium heat. Add about 1/4 cup of batter to the griddle to make each pancake. Cook until bubbles start to form and the bottom has browned, about 2–3 minutes. Flip and brown the other side. Repeat with remaining batter. Keep the pancakes in a low temperature oven, covered with foil until you're ready to serve them with the sausage gravy.

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