Pigs in a Blanket Breakfast
These Pigs in a Blanket are made with buttermilk pancakes wrapped around cooked sausage and bacon, for a delightful breakfast, brunch, or dinner. This popular breakfast dish is served with a drizzle of maple syrup and a dusting of powdered sugar. Serve these pigs in a blanket on this Eggnog Coffee Breakfast Board!
Oh, I love a good “pigs in a blanket” breakfast because it reminds me of my growning up years. This recipe has been around for many years! It’s a popular tradition for holiday breakfasts, but it’s also a fun “anytime” meal.
This Pigs in a Blanket breakfast dish uses buttermilk pancake batter, cooked into large, soft pancakes (big enough for rolling), and each pancake is wrapped around both sausage and bacon. This is the pancake version of the original pigs in a blanket, which uses crescent rolls and mini sausages (read more below).
I love this recipe, because the sausage links are first wrapped in bacon. I mean, what can be better than 2 kinds of breakfast meats? It’s a match made in heaven, especially when a pancake is involved :)
What is the original Pigs in a Blanket recipe?
In the USA, the term “pigs in a blanket” typically refers to hot dogs in croissant dough. The name originates from the 1957 book “Cooking for Kids” by Betty Crocker, is what I recently found out. Vienna sausages can also be used, or cocktail or breakfast/link sausages baked inside biscuit dough, crescent roll dough, or even puff pastry. They are usually served with mustard or aioli. The British version consists of sausages wrapped in bacon, and they are traditionally served at the Christmas lunch or on Britain’s Boxing Day. And then we have our recipes, that is served for breakfast with maple syrup, jam, or all the favorite toppings!
What you need to make Pigs in a Blanket with buttermilk pancakes:
- Dry ingredients: Flour, baking soda, baking powder, and salt.
- Dairy: Buttermilk
- Eggs
- Vegetable oil
- Meat: Pork sausage links and bacon
- Toppings: Toppings: Maple syrup, Butter, fresh berries, blueberries and raspberries, powdered sugar for dusting
How do you make buttermilk pancakes?
- In a large bowl, combine the flour, baking soda, baking powder and salt. Add in the eggs, buttermilk and oil and set aside.
- Cook the sausage and bacon, and remove to a plate with paper towels to absorb the grease. Twist one piece of bacon around each sausage and set aside.
- Pour batter onto a lightly greased hot griddle. When bubbles form on top of pancakes, flip the pancake over. Cook until the second side is golden brown. TIP: You can cook all the pancakes and set aside.
How do you assemble the pigs in a blanket breakfast?
- Roll each pancake around each bacon/sausage link. Place on a large plate. Repeat the process until all the pancakes are used, and you have a stack of Buttermilk Pancake Pigs in a Blanket.
- Dust the stack with powdered sugar and add a few berries on top.
- Serve with butter and warm maple syrup!
Sandy’s tips and substitutions:
- Want to make your own syrup? Enjoy Homemade Blueberry Syrup (always yummy to make your own!)
- You can make with either the bacon or the sausage (you don’t have to use both meats).
- All the toppings are optional, but maple syrup is our favorite.
- Make the pancakes ahead and freeze! Defrost (make sure nice and soft before rolling), and add the meat. Serve warm!
- Freeze any leftovers in tightly sealed container for up to 3 months.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the microwave or airfryer.
Can you make Pigs in a Blanket ahead of time?
Yes, you can refrigerate or freeze them ahead. When refrigerating, it’s best not to make them more than two hours before baking. For best results, assemble your pigs and place them on an ungreased cookie sheet. Then cover them tightly with plastic wrap.
TIP: Make sure your pancakes are golden brown! :)
You can also try these breakfast recipes:
- English Muffin Breakfast Board
- Slow Cooker Breakfast Casserole
- Epic Christmas Cinnamon Roll Board
- Holiday Quiche Wreath Breakfast Board
Get the Recipe:
Pigs in a Blanket Breakfast
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 2 ¼ cups buttermilk
- ¼ cup vegetable oil
- 16 pork sausage links, cooked
- 16 pieces of bacon, cooked
Toppings:
- Maple syrup
- Butter
- Fresh berries, blueberries and raspberries
- Powdered sugar for dusting
Instructions
- In a large bowl, combine the flour, baking soda, baking powder and salt. Add in the eggs, buttermilk and oil and set aside.
- Cook the sausage and bacon, and remove to a plate with paper towels to absorb the grease. Twist one piece of bacon around each sausage and set aside.
- Using a ¼ cup measurer, fill with batter and pour onto a lightly greased hot griddle. When bubbles form on top of pancakes, flip the pancake over. Cook until the second side is golden brown. You can cook all the pancakes and set aside.
- Roll each pancake around each bacon/sausage link. Place on a large plate. Repeat the process until all the pancakes are used, and you have a stack of Buttermilk Pancake Pigs in a Blanket.
- Dust the stack with powdered sugar and add a few berries on top.
- Serve with butter and warm maple syrup, and dusting of powdered sugar.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
