If you’ve never had breakfast pigs in a blanket, let me tell you—you’re missing out. The first time I tried them was during a lazy Sunday morning in Bologna. My friend had brought over some fresh sausage links, and I wrapped them in leftover pancake batter from the day before. One bite, and I was hooked. There’s something nostalgic and deeply comforting about fluffy pancakes hugging a warm, savory sausage. It’s sweet, it’s salty, and it’s ridiculously satisfying. Breakfast pigs in a blanket have since become one of my go-to comfort recipes whenever I want something fun and filling.
Why Breakfast Pigs in a Blanket Are the Ultimate Morning Comfort
From Bologna Mornings to a New Breakfast Favorite
Growing up in Bologna, our mornings were usually filled with torta di riso or buttered toast. But when I moved into my own apartment and started experimenting with new flavors, I stumbled across the American classic—breakfast pigs in a blanket. I didn’t grow up with sausage wrapped in pancakes, but once I tried it, I couldn’t stop making it.
The soft, warm pancake wrapped around a salty sausage is the kind of combo that just works. It’s quick to assemble, endlessly comforting, and everyone—from kids to grownups—loves it. It’s like the cozy cousin of dishes like easy breakfast potatoes or a savory brioche French toast casserole, except portable and perfect for syrup dipping.
What Makes Breakfast Pigs in a Blanket So Irresistible
It’s not just the flavor—it’s the experience. These little roll-ups are warm, golden, and made for dipping. Whether you serve them with syrup or alongside eggs and fruit, they bring a playful, comforting feel to the table. And let’s be honest, rolling pancakes around sausage is just fun.
What makes them really shine is the contrast of textures. You’ve got fluffy pancake batter that’s slightly crisp at the edges, wrapped around a juicy sausage that’s been cooked just right. The vanilla and buttermilk in the batter add just a touch of sweetness to balance the savory. It’s one of those recipes you’ll come back to again and again, especially on lazy weekends or busy weekdays when you need breakfast ready fast.
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Breakfast Pigs in a Blanket
- Total Time: 30 minutes
- Yield: 12 pigs in a blanket
Description
Breakfast pigs in a blanket are a fun and cozy morning meal made with juicy breakfast sausages wrapped in fluffy pancakes. Quick, kid-friendly, and perfect for dipping in syrup, they’re a crowd-pleasing favorite for any day of the week.
Ingredients
12 cooked breakfast sausage links
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
Instructions
1. Cook the sausage per the package instructions and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a small bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
4. Pour the wet ingredients into the dry and stir until just combined. Let the batter rest for 5 minutes.
5. Heat a non-stick skillet over medium heat and lightly spray with cooking oil.
6. Place 3 tablespoons of batter into the skillet and gently spread into an oval shape.
7. Cook for 2–3 minutes until bubbles appear and the bottom is golden. Flip and cook another 2–3 minutes.
8. Place the cooked pancake on a plate. Immediately place a sausage link in the center.
9. Roll the pancake around the sausage and place seam-side down.
10. Repeat with the remaining batter and sausages.
11. Serve warm with maple syrup on the side or drizzled on top.
Notes
Let pancakes cool slightly before rolling to prevent tearing.
Use maple or spicy sausage for flavor variety.
Freeze extras and reheat in oven or air fryer for a quick weekday breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
How to Make Breakfast Pigs in a Blanket at Home
Making the Perfect Buttermilk Pancake Wrap
The key to perfect breakfast pigs in a blanket starts with the batter. This isn’t just any pancake batter—it’s soft, thick, and rich with buttermilk, vanilla, and melted butter. In a large bowl, mix the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, beaten egg, melted butter, and vanilla extract. Combine them and let the batter rest for 5 minutes.
That short rest helps activate the baking powder, giving you light and fluffy pancakes that hold their shape. I use this same trick when making mini pancakes—and it works beautifully here, too.
Cooking, Wrapping, and Rolling Like a Pro
Once your batter is ready, heat a nonstick skillet over medium heat and give it a light spray. Spoon in about 3 tablespoons of batter per pancake and gently spread it out into an oval or rectangle shape. This helps you wrap the sausage more easily later. Cook for 2 to 3 minutes until bubbles form, then flip and cook the other side until golden.
When the pancakes come off the skillet, place a cooked sausage in the center while the pancake is still warm and pliable. Roll it gently and set it seam side down so it holds together. Repeat with the rest, and you’ll have a warm stack of golden, sausage-filled pancakes ready to dip or drizzle with syrup. Serve them alongside something like breakfast pizza or fruit for a balanced meal.
Tips, Variations, and Serving Ideas for Breakfast Pigs in a Blanket
Simple Additions to Elevate the Classic
Once you’ve mastered the base recipe, you can start to customize your breakfast pigs in a blanket. Swap in maple sausage for a hint of sweetness, or try spicy sausage if you want a kick. Want to go cheesy? Sprinkle a little shredded cheddar over the pancake before rolling—it melts as you wrap and adds a delicious bite.
Some mornings, I’ll even add a thin slice of cooked bacon alongside the sausage for extra texture. It’s a great trick I picked up while testing recipes like sausage patties, and it gives each bite even more flavor depth.
Best Ways to Serve and Store Them
These are best served warm, with maple syrup on the side or drizzled right over the top. If you’re entertaining, arrange them on a platter with toothpicks and a little syrup bowl for dipping. They’re just as kid-friendly as they are party-ready.
For busy mornings, you can prep them ahead. Store leftover breakfast pigs in a blanket in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer to restore the crisp edges. It’s a quick breakfast that pairs well with maple donut bars or even a side of scrambled eggs if you’re feeding a crowd.
Breakfast Pigs in a Blanket: Questions, Culture, and Fun Facts
What Texans and Brits Call Pigs in a Blanket
In the U.S., breakfast pigs in a blanket usually mean sausage wrapped in pancakes or crescent dough. But head to Texas, and you’ll often hear them called “kolaches,” even though technically, kolaches are Czech pastries. Texans have lovingly borrowed the term for sausage-filled doughy treats served warm for breakfast. It’s the same comforting idea, just with regional flair.
Meanwhile, in the U.K., pigs in a blanket are something entirely different—bacon-wrapped sausages served at Christmas dinners. There’s no pancake in sight, but the concept of wrapping savory meat in something cozy still holds true. Like ham and cheese butter swim biscuits, it’s another example of how cultures wrap comfort into food.
Troubleshooting and Making It Your Own
If your pancakes are tearing or not wrapping well, try spreading the batter a bit thinner and making sure the sausages are warm, not piping hot, when you roll. Let the pancake cool for just 20 seconds before wrapping—it’ll be more flexible and easier to seal.
And if you’re feeding little ones or a brunch crowd, double the batch and keep them warm in the oven on low heat. These roll-ups are just as good hours later. You can even freeze them and reheat for an easy weekday breakfast that still feels homemade. Like fluffy Japanese soufflé pancakes, these little bundles are equal parts fun and filling.
Conclusion
Breakfast pigs in a blanket are one of those feel-good dishes you’ll want to keep in your back pocket. They’re quick, satisfying, and just playful enough to turn an ordinary morning into something special. Whether you roll them up for a family breakfast, serve them as part of a brunch spread, or freeze a batch for weekday convenience, they always deliver that cozy, comforting flavor you crave. With just a few pantry staples and a pack of sausage, you’ll have a breakfast that brings smiles every time. Give them a try and watch them disappear before the syrup even hits the table.
Frequently Asked Questions
How long should pigs cook in blankets in the oven?
If you’re baking breakfast pigs in a blanket using crescent dough instead of pancakes, they typically take 12 to 15 minutes at 375°F until golden. For pancake-wrapped versions like this one, no additional oven time is needed after cooking the pancakes and assembling the roll-ups.
What do Texans call pigs in a blanket?
In Texas, pigs in a blanket are often referred to as “kolaches,” even though true kolaches are sweet Czech pastries. Locals have adapted the name for sausage-filled rolls or dough-wrapped breakfast links commonly found in bakeries.
What is the difference between American and British pigs in a blanket?
American breakfast pigs in a blanket use pancake or biscuit dough to wrap around breakfast sausages. British pigs in a blanket are small sausages wrapped in bacon, traditionally served as a holiday side dish during Christmas dinner.
What are pigs in blankets called now?
They’re still widely known as “pigs in a blanket,” but depending on region or preparation style, you might hear them called sausage roll-ups, breakfast wraps, or pancake wraps—especially in home kitchens or brunch menus.
