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Instant Pot Hotcakes with Sausage Recipe Instant Pot Hotcakes with Sausage Recipe


Instant Pot Hotcakes with Sausage Recipe

Written by: Lucas Johnson

Whipped up some instant pot hotcakes with sausage today. Fluffy, savory, and sweet all in one bite. Perfect for a lazy Sunday brunch. Can't wait to make them again!

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Here comes a dish that's close to my heart - my take on hotcakes with sausage, specially tossed up in an Instant Pot. Imagine waking up to fluffy, buttery cakes crowned with sizzling sausages - talk about a breakfast fit for royalty! Sound tempting? Dive in, because we're about to cook up a storm. Let's get cracking!

Ingredients for Instant Pot Hotcakes with Sausage

  • All-purpose flour: Essential for the batter, provides structure and helps the hotcakes rise when combined with other ingredients.
  • Sugar: Adds sweetness to the batter, balancing the flavors and enhancing the overall taste of the hotcakes.
  • Baking powder: Acts as a leavening agent, helping the hotcakes to rise and become light and fluffy in texture.
  • Baking soda: Helps the hotcakes to rise and become airy by reacting with the acidic components in the batter.
  • Buttermilk: Adds moisture and tanginess to the batter, resulting in tender and flavorful hotcakes.
  • Egg: Binds the ingredients together, providing structure and helping the hotcakes to set properly during cooking.
  • Butter: Adds richness and flavor to the batter, contributing to the overall deliciousness of the hotcakes.
  • Breakfast sausages: Savory addition to the hotcakes, providing a contrast in flavor and texture, making them a satisfying meal.

Tools and Equipment Needed

  • Instant Pot: Essential for pressure cooking the hotcakes and sausages together efficiently.
  • Mixing bowl: To combine the dry and wet ingredients to create the hotcake batter.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 8 breakfast sausages


  1. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Add buttermilk, egg, and melted butter to the dry ingredients. Mix until just combined.
  3. Pour batter into a greased Instant Pot.
  4. Place sausages on top of the batter.
  5. Close the Instant Pot lid and set to high pressure for 15 minutes.
  6. Once done, carefully release the pressure and remove the hotcakes from the Instant Pot.
  7. Serve hot with maple syrup or your favorite toppings.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 35 g | Protein: 14 g | Total Fat: 20 g | Saturated Fat: 9 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 3 g | Cholesterol: 100 mg | Sodium: 820 mg | Dietary Fiber: 1 g | Sugar: 5 g | Calcium: 150 mg | Potassium: 280 mg | Iron: 2 mg | Vitamin A: 200 µg | Vitamin C: 0 mg

Can You Make Instant Pot Hotcakes with Sausage Ahead of Time?

Make Ahead Instructions

  • Prepare the hotcake batter as per the recipe.
  • Store the batter in an airtight container in the refrigerator for up to 24 hours.
  • When ready to cook, follow the cooking instructions from the recipe.

Freezing Instructions

  • Cook the hotcakes according to the recipe and allow them to cool completely.
  • Place the cooled hotcakes in a single layer on a baking sheet and freeze until firm.
  • Transfer the frozen hotcakes to a freezer-safe bag or container.
  • To reheat, place the frozen hotcakes in a toaster or oven until heated through.

Did you know that adding a touch of vanilla extract to the hotcake batter can enhance the flavor and give it a subtle sweetness that pairs perfectly with the savory sausage? It's a simple trick that can take your hotcakes to the next level!

Common Questions About This Recipe

Can I use a different type of flour for this recipe?
Yes, you can try using whole wheat flour or a gluten-free flour blend as a substitute.
Can I make this recipe without buttermilk?
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can omit the sausages or replace them with vegetarian sausages or other plant-based alternatives.
Can I freeze the leftover hotcakes?
Yes, you can freeze the hotcakes once they have cooled. Just place them in an airtight container or freezer bag, and they should last for up to 2 months.
Can I double the recipe in the instant pot?
It's best not to double this recipe in the instant pot as it may affect the cooking time and results. It's recommended to make separate batches if you need more hotcakes.

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