Sausage Dipped Pancakes

Transform breakfast with these sausage dipped pancakes – a perfect handheld fusion of sweet and savory flavors!

Quick Answer: Make sausage dipped pancakes by wrapping cooked breakfast sausage links in classic pancake batter, then cooking until golden brown (2-3 minutes per side). Serve with maple syrup for a delicious breakfast-on-a-stick experience.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Breakfast

Difficulty: Easy

Cuisine: American Fusion

Yield: 4 servings (12 pieces)

Dietary: Contains dairy, eggs, meat

Why You’ll Love This Recipe

Perfect balance of sweet pancake and savory sausage
Fun handheld breakfast that kids adore
Can be made ahead and reheated
Great for breakfast on the go
Freezer-friendly for busy mornings

Quick Benefits

Sausage dipped pancakes combine breakfast favorites into one portable meal. They’re perfect for meal prep, kid-friendly lunches, and can be customized with different sausage varieties and pancake flavors for endless variety.

Ingredients

1½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1¼ cups milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 tablespoon maple syrup
16 breakfast sausage patties

Instructions

In a large skillet, cook the sausage patties over medium-high heat until fully cooked and no longer pink. Drain the excess grease on a paper towel-lined plate. Set aside.
Sift together the all-purpose flour, baking powder, salt, and sugar in a large mixing bowl.
Whisk together the milk, egg, vanilla extract, melted butter, and maple syrup in a separate small bowl until fully combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until the batter is smooth and free of lumps.
Preheat a griddle or frying pan over medium-high heat and spray with a non-stick cooking spray. Dip each cooked sausage patty into the pancake batter, ensuring it's fully coated.
Place the battered sausage onto the preheated griddle or skillet. Cook until the batter bubbles, then flip and cook the other side until golden brown. Repeat until all the sausages are cooked. Serve warm with butter and maple syrup.

You Must Know

Don’t overmix the batter – lumps are okay!
Let sausages cool before dipping to prevent batter from sliding off
Maintain medium heat to ensure even cooking
Use sturdy skewers that won’t break during cooking
Test oil temperature with a small drop of batter

Serving Suggestions

Classic maple syrup for dipping
Fresh fruit salad on the side
Scrambled eggs as accompaniment
Hash browns or breakfast potatoes
Hot coffee or fresh orange juice

Creative Variations

Use blueberry pancake batter for extra sweetness
Try spicy Italian sausage for kick
Add cinnamon to batter for warmth
Make mini versions using cocktail sausages

Cultural Notes

This creative fusion dish combines American breakfast staples – pancakes and sausage links. It’s inspired by corn dogs and state fair foods, bringing together convenient handheld eating with classic breakfast flavors.

Pro Tips

Pat sausages dry before dipping for better batter adhesion
Use a tall glass for easier batter dipping
Rotate skewers while cooking for even browning
Rest finished pancakes upright to maintain shape

Frequently Asked Questions

Q: Can I make sausage dipped pancakes ahead of time?
A: Yes, they can be made ahead and reheated in a 350°F oven for 10 minutes.

Q: What’s the best type of sausage to use?
A: Traditional breakfast sausage links work best, but any pre-cooked sausage will work.

Q: Can I freeze these?
A: Yes, freeze fully cooled pancakes for up to 2 months.

Q: How do I prevent the batter from sliding off?
A: Ensure sausages are completely cooled and patted dry before dipping.

Q: Can I make these gluten-free?
A: Yes, substitute with your favorite gluten-free pancake mix.

Health Benefits

While sausage dipped pancakes are an indulgent treat, you can make them healthier by using turkey sausage and whole wheat flour in the batter. This adds protein and fiber while reducing saturated fat.

Nutrition

(Per serving, estimate) Calories: 450 • Carbs: 42g • Protein: 15g • Fat: 25g • Sodium: 680mg

Notes

Store leftover batter in an airtight container for up to 24 hours.