Not From Concentrate

Breakfast Pigs-In-A-Blanket


Breakfast, sausage, pancakes, pigs in a blanket

I seem to be on something of a breakfast kick lately. And by lately, I mean for the past 23 years. I love breakfast. There’s just so many options – sometimes it takes me forever to make breakfast only because I can’t decide what I possibly want. These breakfast pigs in a blanket were something I ordered at a restaurant called the Pancake Pantry in Nashville when Pasan and I visited last August. Two of our great friends live there, and I’m so excited that when we visit them this fall, they’ll have a new baby for me to snuggle! These pigs in a blanket are basically only a small distraction from shopping on Etsy for adorable baby girl things.

flour sugar

I apparently can’t just eat pancakes the regular way. I made these puffins a few weeks ago and who knows what other options are out there to make pancakes more exciting. And this recipe should only take about 15 to 20 minutes to prepare! So that’s a benefit when you’ve got starving mouths to feed.


There’s a lot of options for the sausage in this recipe as well. I didn’t actually use links; instead I used ground sausage and rolled it into link shapes (that sort of flattened out while I was frying them.) Whole Foods has a few options for ground sausage, but I would suggest getting plain or maple flavored sausage from wherever you choose to shop.

breakfast, sausage, pancakes, pigs in a blanket

I know it’s a Monday and sometimes that can be a huge bummer, but plan these into your breakfast this week and you’ll have something to look forward to. Hopefully you have other things to look forward to as well, because every morning that you wake up is another morning that you’re blessed with. Enjoy it!

Edit: Make sure to check out our giveaway! We’re giving away one copy of Foodist by Darya Pino Rose completely free! Enter by Thursday night!

Breakfast Pigs-In-A-Blanket


6 rolls


6 sausage links
2 cups flour
1 tbsp sugar
1/2 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
2 eggs
2 cups buttermilk
1 tbsp vegetable oil
1 tbsp all natural maple syrup


1) Seer the sausage links in a skillet or on a griddle on medium heat until they’re cooked through. Place them on a plate lined with a napkin or paper towel and set them aside.
2) In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, beat the eggs, buttermilk, oil, and syrup. Mix with the dry ingredients until the mixture is smooth.
3) On a clean griddle or skillet, carefully pour 1/2 cup of the pancake batter into a slight oval shape. Repeat, pouring 1/2 cup each time until you run out of batter. Cook the pancakes until they’re light brown on the bottom and then flip, repeating on the other side.
4) Wrap a sausage link in a cooked pancake and place on a plate with the seam-side down. Sprinkle powdered sugar on top and serve with all natural maple syrup.

*Make sure you never miss a recipe by signing up for the Not From Concentrate weekly newsletter! Scroll up to the top right hand side of this post and click “subscribe” to join our list!