Breakfast Pigs in a Blanket: A Comfort Food Classic with a Twist


Everyday Culinary Delights

Breakfast is often the most important meal of the day, and what better way to start your morning than with a dish that combines all your favorite breakfast flavors? Breakfast Pigs in a Blanket take fluffy, homemade pancakes and wrap them around savory breakfast sausages, creating a delightful and satisfying experience for people of all ages.

This recipe offers a fun twist on the traditional pigs in a blanket made with crescent rolls. Here, we’ll create our own fluffy pancake “blankets” from scratch, allowing you to customize the flavor and texture to your preference.

Why not give this recipe a try and create a breakfast masterpiece that will have everyone at the table asking for seconds?

A Brief History of Pigs in a Blanket

The origins of pigs in a blanket are a little unclear, but they are believed to have emerged sometime in the mid-20th century in the United States. There are several theories about their creation, with some suggesting they were inspired by pigs in a puff pastry dish from Europe.

Regardless of their exact origin, pigs in a blanket quickly became a popular party food and breakfast option due to their ease of preparation and delicious combination of flavors. The traditional recipe uses crescent roll dough to wrap around cocktail sausages, but there are many variations available today, including our recipe which uses homemade pancakes.

What You’ll Need

This recipe is perfect for a weekend breakfast or brunch for a small crowd. It can easily be scaled up or down to feed more or fewer people. Here’s what you’ll need to get started:


  • Large bowl
  • Whisk
  • Small bowl
  • Measuring cups and spoons
  • Non-stick skillet
  • Spatula
  • Plate

Yields: Approximately 8-10 Breakfast Pigs in a Blanket

Cooking Time: Approximately 30 minutes



  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 ⅓ cups buttermilk
  • 1 large egg, well beaten
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)


  • 12 breakfast sausage links

Let’s take a closer look at some of the ingredients and explore possible substitutions:

  • All-purpose flour: This is the base of our pancakes and provides structure. You can substitute whole wheat flour for a more nutritious option, but be aware it may result in slightly denser pancakes. All-purpose flour is recommended for the best results in this recipe.
  • Granulated Sugar: This adds sweetness to the pancakes. You can adjust the amount to your preference, or omit it entirely for a savory twist. Honey or brown sugar can be used as a substitute for granulated sugar.
  • Baking Powder: This leavening agent helps the pancakes rise and become fluffy. Baking soda can be used as a substitute, but you’ll need to add an acidic ingredient like buttermilk or yogurt to activate it. Use 1 teaspoon of baking soda for every 3 teaspoons of baking powder.
  • Fine Sea Salt: A small amount of salt enhances the flavor of the pancakes. You can substitute kosher salt, but use slightly less as it’s coarser than fine sea salt.
  • Buttermilk: The tanginess of buttermilk helps activate the baking powder and adds moisture to the pancakes. You can make your own buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. Alternatively, you could use milk or plain yogurt thinned with a little water.
  • Large Egg: The egg helps bind the pancake ingredients together and adds richness. There is no easy substitute for an egg in this recipe, but for those with egg allergies, there are vegan pancake recipes available online.
  • Unsalted Butter: Melted butter adds richness and flavor to the pancakes. You can substitute vegetable oil in a pinch, but use the same amount and be aware it may slightly alter the taste and texture.
  • Vanilla Extract (optional): Vanilla extract adds a subtle sweetness and depth of flavor to the pancakes. It can be omitted if you don’t have it on hand.
  • Breakfast Sausage Links: Choose your favorite breakfast sausage links for this recipe. There are many varieties available, including mild, spicy, or flavored with maple or apple. You can also substitute other breakfast meats like bacon or ham if you prefer.

Step-by-Step Instructions (continued):

  1. Cook the Sausage (continued): Once cooked, set the sausages aside on a plate lined with paper towels to drain any excess grease.
  2. Whisk the Dry Ingredients: In your large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and fine sea salt. Make sure there are no lumps in the flour.
  3. Combine the Wet Ingredients: In your separate small bowl, combine the wet ingredients: buttermilk, well-beaten large egg, melted unsalted butter, and vanilla extract (if using). Whisk everything together until well combined and smooth.
  4. Mix the Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Use your whisk or a large spoon to gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix, as this can lead to tough pancakes. A few small lumps are okay.
  5. Let the Batter Rest: Let the pancake batter sit for 5 minutes at room temperature. This allows the gluten in the flour to relax, resulting in lighter and fluffier pancakes.
  6. Heat the Skillet: Heat your large non-stick skillet over medium heat. Add a thin layer of cooking spray or grease the pan with a little butter or oil to prevent sticking.
  7. Cook the Pancakes: For each pancake, spoon approximately 3 tablespoons of batter onto the hot skillet. Tilt the pan slightly to spread the batter into a round circle, about 3-4 inches in diameter.
  8. Cook the First Side: Cook the pancake for 2-3 minutes, or until you see bubbles forming on the surface and the edges start to look set. The bottom of the pancake should also be golden brown.
  9. Flip and Cook the Second Side: Use your spatula to carefully flip the pancake over. Cook for an additional 2-3 minutes, or until the other side is golden brown.
  10. Transfer the Pancake: Transfer the cooked pancake to a plate. Immediately place a cooked breakfast sausage link in the center of the pancake.
  11. Roll the Pancake: Carefully roll the pancake up around the sausage link, seam side down, to create a little breakfast “package.” Repeat steps 7-11 with the remaining batter and sausage links.
  12. Serve and Enjoy: Serve your Breakfast Pigs in a Blanket immediately while they are hot and fluffy. You can drizzle them with maple syrup, honey, or your favorite dipping sauce.

Tips for Success:

  • Don’t overmix the batter. A few lumps are okay, and overmixing can lead to tough pancakes.
  • Let the batter rest for 5 minutes before cooking. This allows the gluten to relax and contributes to a lighter texture.
  • Use a non-stick skillet and cook the pancakes over medium heat to prevent burning.
  • Be careful when flipping the pancakes, as they can be delicate. Use a wide spatula to support the entire pancake.
  • Work quickly when rolling the pancakes with the sausages. The pancakes are easier to roll up while they are still hot and pliable.

Top 5 Mistakes to Avoid:

  1. Overmixing the Batter: As mentioned previously, overmixing the batter can result in tough and dense pancakes. Gently fold the wet ingredients into the dry ingredients until just combined.
  2. Cooking the Pancakes on High Heat: High heat will cause the pancakes to burn on the outside before they are cooked through on the inside. Use medium heat for even cooking.
  3. Using a Cold Skillet: If the skillet is not hot enough when you add the batter, the pancakes will spread too thin and won’t cook properly. Make sure the skillet is hot before adding the batter.
  4. Flipping the Pancakes Too Early: Don’t try to flip the pancakes until bubbles appear on the surface and the edges look set. If you flip them too early, they will fall apart.
  5. Not Letting the Cooked Pancakes Rest: Allow the cooked pancakes to rest for a minute or two before rolling them with the sausages. This will help them set and make them easier to handle without tearing.


Q1: Can I use pre-made pancake batter to save time?

A1: Yes, you can certainly use your favorite pre-made pancake batter in this recipe. Just follow the package instructions for cooking the pancakes.

Q2: What other dipping sauces can I use besides syrup?

A2: There are many delicious options for dipping sauces! Here are a few ideas:

  • Warm caramel sauce
  • Chocolate sauce
  • Whipped cream with a sprinkle of cinnamon
  • A fruit compote made with your favorite berries
  • Maple butter

Q3: How can I reheat leftover Breakfast Pigs in a Blanket?

A3: Leftover Breakfast Pigs in a Blanket can be reheated in a few different ways:

  • Oven: Preheat your oven to 350°F (175°C). Place the leftover pigs in a single layer on a baking sheet and heat for 5-7 minutes, or until warmed through.
  • Skillet: Heat a lightly greased skillet over medium heat. Add the leftover pigs in a single layer and cook for 2-3 minutes per side, or until heated through.
  • Microwave: While not the ideal method, you can reheat leftover pigs in the microwave in a pinch. Place them on a microwave-safe plate and heat on high for 30-60 seconds, or until warmed through. Be careful not to overheat, as this can make the pancakes tough.


Breakfast Pigs in a Blanket are a fun and delicious twist on a classic breakfast favorite. This recipe offers a homemade twist on the traditional version, allowing you to customize the flavor and texture of the pancakes to your liking. With a little planning and these helpful tips, you can easily whip up a batch of these delightful breakfast treats that will satisfy everyone at the table.

So ditch the boring routine and treat yourself and your loved ones to this unique and flavorful breakfast experience. You won’t be disappointed!

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