Instructions
Cook the Sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage, breaking it into small crumbles with a wooden spoon. Cook for eight to ten minutes, stirring occasionally, until the sausage is completely browned and cooked through with no pink remaining. The pieces should be small and evenly cooked. Drain excess grease, leaving just a small amount for flavor. Season with black pepper and set aside, keeping it warm.
Prepare the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently with a whisk or wooden spoon until just combined. The batter should be slightly lumpy; do not overmix or the pancakes will be tough. A few small lumps are perfectly fine and will result in fluffier pancakes. Let the batter rest for five minutes while you heat your griddle.
Cook the Pancakes: Heat a griddle or large non-stick skillet over medium heat and lightly butter the surface. Test if it’s ready by sprinkling a few drops of water on it; they should sizzle immediately. Pour one-quarter cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about two to three minutes. Flip and cook for another one to two minutes until golden brown on both sides. The second side cooks faster than the first. Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter. You should have about twelve to fourteen pancakes total.
Assemble the Stack: To build your stack, place one pancake on a serving plate. Sprinkle a generous layer of cooked sausage crumbles over the pancake, followed by a handful of mixed cheddar and mozzarella cheese. The heat from the pancakes will begin melting the cheese. Top with another pancake and repeat the layering process. Continue building your stack with alternating layers of pancakes, sausage, and cheese. Aim for four to five pancakes per stack, creating impressive towers of breakfast goodness.
Melt the Cheese: For perfectly melted cheese throughout, you have two options. Either microwave the assembled stack for twenty to thirty seconds, or place the entire plate under a broiler for one to two minutes, watching carefully to prevent burning. The goal is to melt the cheese so it becomes gooey and binds the layers together. The cheese should be visibly melted and slightly stretchy when you pull the stack apart.
Serve: Top the stack with a pat of butter that will melt down the sides. Drizzle generously with warm maple syrup, allowing it to cascade over the layers and pool around the plate. The combination of sweet syrup with savory sausage and cheese creates an incredible sweet-and-salty flavor profile. Serve immediately while hot, with extra syrup on the side. For those who enjoy heat, offer hot sauce as an optional topping.
Tips for Success
Keep cooked pancakes warm in a 200°F oven while building multiple stacks. Use a mix of cheeses for better melting and flavor. Make sure sausage is well-drained to prevent soggy pancakes.
Variations
Try maple sausage for extra sweetness, add scrambled eggs between layers, use pepper jack cheese for spice, or substitute bacon for sausage. You can also make smaller individual stacks for easier serving.
Storage
Pancakes can be made ahead and refrigerated for two days or frozen for one month. Reheat in the microwave or toaster. Cook sausage fresh for best results.
