Sausage Dipped Pancakes Delight

by

Savory breakfast sausages wrapped in fluffy, golden pancake batter — a handheld, sweet-and-savory breakfast treat that’s perfect for dipping in maple syrup.

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: ~35 minutes
Servings: 16 pieces
Dietary: Breakfast, Kid-friendly

Ingredients

Dry ingredients:

  • All-purpose flour – 1½ cups

  • Baking powder – 3½ tsp

  • Salt – 1 tsp

  • Sugar – 1 tbsp

Wet ingredients:

  • Milk – 1¼ cups

  • Large egg – 1

  • Vanilla extract – 1 tsp

  • Unsalted butter – melted (3 tbsp)

  • Maple syrup – 1 tbsp

Protein:

  • Breakfast sausage patties – 16

Instructions

  1. Cook the sausage: In a large skillet, cook sausage patties over medium-high heat until fully cooked. Drain on a paper towel-lined plate. Set aside.

  2. Mix dry ingredients: In a large bowl, sift together flour, baking powder, salt, and sugar.

  3. Mix wet ingredients: In a separate bowl, whisk milk, egg, vanilla, melted butter, and maple syrup until smooth.

  4. Make the batter: Create a well in the dry ingredients and pour in the wet mixture. Stir until smooth and lump-free.

  5. Coat the sausages: Preheat a griddle or large skillet over medium-high heat and lightly grease with cooking spray. Dip each cooked sausage patty into the pancake batter until fully coated.

  6. Cook: Place battered sausages on the hot griddle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with remaining patties.

  7. Serve: Enjoy warm with butter and extra maple syrup for dipping.

Quick Notes & Pro Tips

  • Even coating: Use a fork or tongs to dip the sausages for an even pancake layer.

  • Keep warm: Place finished pancakes in a 200°F oven while cooking the rest.

  • Thicker batter = better coating: If batter feels too runny, add 1–2 tbsp more flour.

Why You’ll Love It

It’s like a portable pancake breakfast — soft, fluffy pancakes hugging savory sausage with a hint of maple sweetness. Perfect for busy mornings or a fun weekend brunch!

Ingredient Details & Substitutions

  • Sausage: Use turkey or chicken sausage for a lighter option.

  • Flavor boost: Add a pinch of cinnamon or nutmeg to the batter for warmth.

  • Gluten-free: Use a 1:1 gluten-free flour blend.

Variations & Serving Suggestions

  • Cheesy twist: Add a thin slice of cheddar or Swiss between the sausage and batter.

  • On-a-stick: Skewer the patties before dipping for a fun, fair-style breakfast.

  • Pair with: Scrambled eggs and fruit for a full meal.

Storage & Make-Ahead

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.

  • Freeze: Wrap individually and freeze for up to 1 month. Reheat in the oven or air fryer.

  • Reheat: Warm on a skillet or in a 350°F oven for best texture.

FAQs

Q: Can I use links instead of patties?
A: Absolutely — just cook them first and ensure they’re well-coated in batter.

Q: Can I make the batter ahead of time?
A: Yes, mix the batter up to 12 hours ahead and refrigerate. Stir well before using.

Q: How do I get the coating to stay on?
A: Pat sausages dry before dipping, and ensure the batter is slightly thick.

Personal Note

This recipe started as a fun weekend experiment — and now it’s a go-to for breakfast-for-dinner nights. They disappear fast at the table, especially with extra syrup for dipping!

Your turn!
Tried this Sausage Dipped Pancakes Delight? Leave a comment or tag me on social media — I’d love to see your version!

Would you like me to make a “corn dog-style” version (skewered and deep-fried) or a “mini pancake bite” version for party platters?

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