Butter Cinnamon Pancake Sausage Bites with Creamy Cheddar and Maple Syrup Gravy

1.In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.

2.In another bowl, mix the buttermilk, egg, and melted butter until smooth.

3.Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

4.Fold in the cooked and crumbled breakfast sausage and shredded cheddar cheese until evenly distributed.

5.Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

6.Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown. Repeat with the remaining batter.

7.For the gravy, in a small saucepan, melt 1 tablespoon of butter over medium heat. Add the maple syrup and heavy cream, stirring until well combined and heated through. Do not let it boil.

8.To serve, stack the pancakes on a plate, drizzle with the creamy cheddar and maple syrup gravy, and enjoy!