Sausage Dipped Pancakes (Makes about 12–15)
Ingredients
For the Sausage
1 lb (450 g) ground breakfast sausage (pork or turkey)
1 cup shredded mozzarella or cheddar cheese
For the Pancake Batter
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1¾ cups milk
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract (optional, but tasty)
For Cooking
Butter or oil for the pan
For Serving (Optional but Recommended)
Maple syrup
Honey
Powdered sugar
Instructions
1. Cook the Sausage
Heat a skillet over medium heat.
Add the ground sausage and cook, breaking it up, until fully browned and no pink remains.
Drain excess grease.
While still warm, mix in 1 cup shredded cheese.
Let cool slightly, then shape into small sausage logs or balls (about finger-length).
Set aside.
2. Make the Pancake Batter
In a large bowl, whisk together:
Flour
Sugar
Baking powder
Salt
In another bowl, whisk:
Eggs
Milk
Melted butter or oil
Vanilla (if using)
Pour wet ingredients into dry ingredients.
Stir gently until just combined (don’t overmix—small lumps are okay).
Batter should be thick enough to coat sausage; if too thick, add 1–2 tablespoons milk.
3. Dip the Sausage
Insert a toothpick or skewer into each sausage piece (optional, but helpful).
Dip each sausage into the pancake batter, coating completely.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat.
Lightly grease with butter or oil.
Place battered sausage onto the pan.
Cook for 2–3 minutes per side, turning gently, until:
Golden brown
Pancake is fully cooked inside
5. Serve
Remove from pan and serve warm
Drizzle with maple syrup or honey
Sprinkle with powdered sugar if desired
Helpful Tips
✔ Use mild or maple-flavored sausage for best taste
✔ Keep heat medium-low so pancakes cook through
✔ These freeze well—reheat in oven or air fryer
✔ Add cinnamon (¼ tsp) to batter for a sweet-savory twist
