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This unique twist on breakfast combines the savory goodness of breakfast sausage with fluffy, golden pancakes all in one bite. Each sausage patty gets dipped in homemade pancake batter and cooked to perfection, creating a portable breakfast that delivers sweet and savory in every bite.
I first made these for my nieces and nephews during a weekend sleepover, and they've been requesting "those pancake sausage things" ever since. There's something magical about that sweet-savory combination that keeps everyone coming back for more.
Ingredients
- All purpose flour forms the foundation of our pancake batter, giving it structure and that classic pancake texture
- Baking powder ensures your pancakes rise properly around the sausage for a light, fluffy coating
- Salt balances the sweetness and enhances all the flavors
- Sugar adds just enough sweetness to complement the savory sausage
- Milk creates tenderness in the batter, whole milk works best for richness
- Large egg binds everything together and adds structure to the batter
- Vanilla extract brings warmth and depth to the pancake coating
- Unsalted butter adds richness and helps create that golden exterior
- Maple syrup in the batter enhances the flavor and creates beautiful caramelization
- Breakfast sausage patties provide the savory center, look for ones with a bit of sage for extra flavor
Step-by-Step Instructions
- Cook the Sausage Patties
- Cook your breakfast sausage patties in a large skillet over medium high heat until they're completely cooked through with no pink remaining. Make sure to drain them well on paper towels to remove excess grease, which could make your pancake batter slide right off.
- Mix the Dry Ingredients
- Sift together your flour, baking powder, salt, and sugar in a large mixing bowl. Sifting isn't just fussy cooking talk here it actually aerates the dry ingredients and removes any lumps, which means your pancake coating will be lighter and more even.
- Combine the Wet Ingredients
- In a separate bowl, whisk together milk, egg, vanilla extract, melted butter, and maple syrup until the mixture is completely uniform. Make sure your melted butter has cooled slightly before adding it or you might accidentally cook your egg.
- Create the Batter
- Make a well in the center of your dry ingredients and pour in the wet mixture. Stir gently until the batter is smooth. Overmixing will develop too much gluten and make your pancake coating tough rather than tender, so stop mixing once the lumps disappear.
- Dip and Cook
- Preheat your griddle or frying pan over medium high heat and spray with non stick cooking spray. Dip each sausage patty into the pancake batter, letting excess drip off, then place on the hot cooking surface. Cook until bubbles form on the surface, about 2 minutes, then flip and cook until golden brown, about 1 2 minutes more.
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The vanilla and maple syrup in the batter are my secret weapons in this recipe. I discovered this trick when making regular pancakes one morning. The vanilla adds warmth while the maple syrup in the batter creates these gorgeous caramelized edges that take these from good to unforgettable.
Make Ahead and Storage
These sausage dipped pancakes are perfect for busy weekday mornings. Make a big batch on the weekend, let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. They'll keep for up to 3 months and can be reheated straight from frozen.
Customize Your Flavors
The basic recipe is delicious, but you can easily customize these to suit your taste preferences. Try adding a pinch of cinnamon and nutmeg to the pancake batter for a warm, spiced flavor profile. For a savory twist, fold in some chopped chives or a sprinkle of shredded cheddar cheese. You can also experiment with different sausage varieties like maple, apple, or spicy Italian for completely different flavor experiences.
Serving Suggestions
Serve these sausage dipped pancakes with a small dish of warm maple syrup for dipping, or drizzle directly over the top. For a complete breakfast, pair with fresh fruit or a simple fruit salad to balance the richness. If serving for a brunch gathering, create a toppings bar with various syrups, fruit compotes, and whipped butter. They're also perfect for on the go eating no utensils required.
Kid Friendly Cooking Project
This recipe makes a fantastic cooking project to do with children. Kids can help measure ingredients, mix the batter, and even help with the dipping process if supervised. Make it interactive by letting them customize their own pancake batter with mix ins like chocolate chips or blueberries. The hands on nature of the recipe keeps them engaged, and they'll be proud to eat something they helped create.
Frequently Asked Questions
- → Can I use store-bought pancake mix instead of homemade batter?
Yes, you can use store-bought pancake mix for convenience. Just follow package instructions to make the batter and proceed with dipping the sausage patties.
- → What type of sausage works best?
Breakfast sausage patties work well because they’re pre-shaped and cook evenly. You can use pork, turkey, or plant-based sausage alternatives.
- → How do I prevent the batter from burning on the griddle?
Ensure your griddle or skillet is preheated to medium-high heat and greased properly. Cook until bubbles appear before flipping, which helps prevent burning.
- → Can I freeze sausage dipped pancakes?
Yes, you can freeze them. Allow the pancakes to cool completely, then store in a freezer-safe container. Reheat in the oven or microwave before serving.
- → What can I serve alongside these pancakes?
Pair them with fresh fruit, scrambled eggs, or a side of hash browns for a complete breakfast spread.
- → Can this recipe be made gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free blend and ensure all other ingredients are labeled gluten-free.