Breakfast Pigs In A Blanket Recipe

Introduction

Did you know that over 70% of families crave quick, fun, and satisfying breakfast options on busy mornings? If you’re searching for a recipe that combines the savory satisfaction of sausage with the sweet, fluffy comfort of pancakes, you’ve found your perfect morning match. This Breakfast Pigs in a Blanket recipe is more than just a clever twist on a classic; it’s a guaranteed crowd-pleaser that transforms simple ingredients into a handheld feast. The magic lies in the perfect balance: juicy, savory breakfast sausage links are lovingly wrapped in a sweet, vanilla-kissed pancake batter, creating a delightful contrast in every bite. It’s the ultimate solution for weekend brunches, holiday mornings, or when you simply want to make an ordinary Tuesday feel special. Let’s dive into how you can create these irresistible treats that are sure to become a staple in your family’s breakfast rotation.

Ingredients List

Gather these simple ingredients for a perfect batch of 12-14 Breakfast Pigs in a Blanket. I’ve included sensory notes and substitutions to help you customize based on what’s in your pantry.

• For the “Pigs”:
  • 12-14 fully cooked breakfast sausage links (about 1 lb / 450g). Look for plump, juicy links with a nice snap. Substitution: Use turkey or chicken sausage for a leaner option, or even veggie sausage links for a plant-based version. The flavor will be milder but still delicious.
• For the “Blanket” (Pancake Batter):
  • 1 cup (125g) all-purpose flour – The foundation for a light, tender crumb.
  • 2 tablespoons granulated sugar – Provides a subtle sweetness that complements the savory sausage. Substitution: Maple syrup or honey (use 1.5 tbsp) for a deeper flavor.
  • 2 teaspoons baking powder – The leavening agent for that essential fluffy rise.
  • ½ teaspoon salt – A crucial hint of salt to balance all the flavors and enhance the sausage.
  • 1 large egg, at room temperature – Binds the batter and adds richness.
  • 1 cup (240ml) milk – Creates a pourable, smooth batter. Substitution: Buttermilk for extra tang and tenderness, or a non-dairy milk like almond or oat.
  • 2 tablespoons unsalted butter, melted and slightly cooled – Adds moisture and a buttery flavor. Substitution: Neutral oil like avocado or vegetable oil.
  • 1 teaspoon pure vanilla extract – The secret ingredient that gives the “blanket” its warm, inviting aroma and flavor.
• For Cooking:
  • 1-2 tablespoons neutral oil or butter for the skillet.
• Optional for Serving:
  • Pure maple syrup, for drizzling
  • Powdered sugar, for dusting
  • Fresh berries (strawberries, blueberries)

Timing

This recipe clocks in at a speedy 35 minutes from start to finish. Compared to the average from-scratch pancake and sausage breakfast, which can take 45-50 minutes due to cooking components separately, this all-in-one method is a significant time-saver. The 15-minute prep is mostly hands-off batter mixing, while the 20-minute cook time allows you to batch-cook these little delights efficiently. It’s the perfect timeline for a relaxed yet impressive weekend breakfast.

Golden brown Breakfast Pigs in a Blanket, ready to be devoured.

Step-by-Step Instructions

Follow these simple, actionable steps for perfect results every time. I’ll guide you through my personal tips and tricks.

Step 1: Prepare the Sausages

If your sausages are not pre-cooked, cook them according to package directions until fully cooked and browned. Let them cool for 5-10 minutes until they are just warm to the touch. This is crucial—if they are too hot, they can start to cook the batter when you dip them, leading to a gummy coating. I like to pat them dry with a paper towel to ensure the batter sticks perfectly. For pre-cooked sausages, simply warm them slightly in a microwave for 20-30 seconds or in a dry skillet. This step ensures a warm, juicy center after the final cook.

Step 2: Make the Pancake Batter

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Create a well in the center. In a separate bowl or large measuring jug, whisk the wet ingredients: the egg, milk, melted (and cooled) butter, and vanilla extract until smooth. Pour the wet ingredients into the well of the dry ingredients. Here’s my pro tip: whisk gently until the batter is just combined. A few small lumps are perfectly fine! Overmixing develops gluten, which leads to tough, chewy pancakes instead of light, fluffy blankets. Let the batter rest for 5 minutes while you prepare your workstation. This allows the baking powder to activate and the flour to hydrate fully.

Step 3: Assemble the Pigs in a Blanket

Pour your rested batter into a tall, narrow glass or a deep bowl—this makes dipping the sausages much easier. Line a baking sheet with parchment paper. Using a fork, tongs, or your fingers (if they’re cool enough), take one sausage link and fully submerge it into the batter. Gently swirl it to coat evenly. Lift it out, letting any excess batter drip back into the glass for a few seconds. Place the coated sausage on the prepared baking sheet. Repeat with all sausages, leaving a little space between them on the sheet. If you have extra batter, you can always make a few mini pancakes on the side!

Step 4: Cook to Golden Perfection

Heat a large non-stick skillet or griddle over medium heat. Add about a tablespoon of oil or butter and swirl to coat. Once hot (a drop of water should sizzle), carefully transfer 4-5 battered sausages to the skillet using a spatula. Do not overcrowd the pan. Cook for 2-3 minutes per side, or until the pancake coating is puffed, set, and a beautiful golden brown. The sausage inside is already cooked, so you’re just focusing on cooking the batter through and achieving that perfect color. Adjust the heat if they are browning too quickly or too slowly. Transfer cooked pigs in a blanket to a wire rack set over a baking sheet (this keeps them crisp) while you cook the remaining batches, adding more oil/butter to the pan as needed.

Step 5: Serve Immediately

These are best enjoyed hot and fresh from the skillet! Arrange them on a platter and serve with your favorite accompaniments. The contrast of the warm, fluffy, sweet blanket with the savory, juicy sausage is pure breakfast bliss.

Nutritional Information

The following estimates are per piece (based on a batch of 12, using whole milk and standard pork breakfast sausages).

• Calories: ~180 kcal
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 40mg
• Sodium: 380mg
• Total Carbohydrates: 13g
• Dietary Fiber: 0.5g
• Sugars: 4g
• Protein: 7g

Note: Values are approximate and can vary based on specific ingredient brands and sizes.

Healthier Alternatives

You can easily lighten up this recipe without sacrificing the delightful flavor and fun experience.

• For the Sausage: Swap pork sausage for lean chicken apple sausage or turkey sausage. These options significantly reduce fat and calories while adding a subtle sweetness that pairs wonderfully with the batter.
• For the Batter: Use whole wheat pastry flour or white whole wheat flour instead of all-purpose for a fiber boost. The flavor is nuttier but still delicious. You can also reduce the sugar to 1 tablespoon—the vanilla and the natural sweetness of the milk will still provide plenty of flavor.
• For Cooking: Use a high-quality non-stick skillet and just a light spritz of cooking spray instead of butter or oil. You’ll still achieve a golden brown exterior with significantly less fat.
• Dairy-Free: Use unsweetened almond milk or oat milk and a dairy-free butter alternative. The batter will be just as fluffy and tasty.

Serving Suggestions

Turn these handheld treats into a complete breakfast feast!

• The Classic: A generous drizzle of warm, pure maple syrup and a light dusting of powdered sugar. Simple and perfect.
• Fruit Fiesta: Serve with a side of fresh mixed berries (strawberries, blueberries, raspberries) or a quick fruit salad. The acidity cuts through the richness beautifully.
• Savory Dip: Offer a side of creamy scrambled eggs or a small bowl of country gravy for dipping. It’s a decadent, savory twist.
• Brunch Board: Arrange the pigs in a blanket on a large board alongside other brunch favorites like bacon strips, mini muffins, yogurt parfaits, and orange slices for a stunning DIY spread.

Common Mistakes

• Overmixing the Batter: This is the #1 culprit for dense, tough pancakes. Mix until *just* combined, lumps are your friend.
• Using Hot Sausages: Dipping a piping hot sausage will partially cook the batter on contact, resulting in an uneven, gummy coating. Let them cool first.
• Incorrect Pan Temperature: Too hot, and the outside burns before the inside cooks. Too low, and they’ll be pale and greasy. Aim for a steady medium heat where butter sizzles but doesn’t smoke immediately.
• Overcrowding the Pan: This lowers the pan temperature and causes steaming instead of frying, leading to soggy blankets. Give them space