I’ve discovered the sweetest way to enjoy savory breakfast sausage—wrapped in fluffy pancake batter and pan-fried to golden perfection! These Sausage Dipped Pancakes turn ordinary sausage patties into a fun, crowd-pleasing twist on two breakfast classics.
Why You’ll Love This Recipe
I love how these pancakes combine the salty, spiced flavor of breakfast sausage with the tender, slightly sweet bite of homemade pancake. They’re quick to make on a busy morning or a leisurely weekend brunch, and they delight kids and grown-ups alike. Every mouthful brings a playful surprise: a crisp edge on the sausage and a soft, pillowy pancake around it. I always find myself smiling as I dunk each patty and watch the batter sizzle.
Ingredients
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8 breakfast sausage patties
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1½ cups all-purpose flour
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2 tbsp granulated sugar
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1 tbsp baking powder
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½ tsp salt
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1¼ cups milk
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1 large egg
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2 tbsp melted butter or vegetable oil (plus more for the skillet)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the sausage patties. In a large nonstick skillet over medium heat, cook the sausage patties until they’re browned and cooked through, about 3–4 minutes per side. Transfer to a plate and keep warm.
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Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
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Combine the wet ingredients. In a separate bowl, whisk the milk, egg, and melted butter (or oil) until smooth.
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Make the batter. Pour the wet mixture into the dry ingredients and stir gently until just combined—a few lumps are okay.
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Dip the patties. Pour a little oil or butter into the skillet and heat over medium-low. Dip each warm sausage patty into the pancake batter, coating both sides.
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Pan-fry the dipped patties. Carefully place the battered patties in the skillet. Cook until golden brown on one side, about 2–3 minutes, then flip and cook another 2 minutes until the pancake is cooked through and lightly crisp.
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Serve warm. Transfer to a platter and serve immediately with maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Servings and timing
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Yield: 8 sausage-dipped pancakes (serves 4 as a main breakfast)
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Prep time: 10 minutes
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Cook time: 15 minutes
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Total time: 25 minutes
Variations
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Cheesy twist: Sprinkle shredded cheddar or pepper jack on one side of the batter before flipping.
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Herb-infused batter: Add 1 tbsp chopped fresh chives or parsley to the dry ingredients.
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Spicy kick: Mix ¼ tsp cayenne pepper or red pepper flakes into the batter for a hint of heat.
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Sweet berry sauce: Serve with a warm compote made from berries and a drizzle of honey instead of maple syrup.
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Gluten-free option: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Storage/reheating
I always make extra and store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I preheat my oven to 180 °C (350 °F), arrange the pancakes on a baking sheet, and bake for 5–7 minutes until warmed through and slightly crisp again. You can also microwave them on a plate for 30–45 seconds, though they won’t stay as crisp.
FAQs
What type of sausage works best for these pancakes?
I usually use mild or maple-flavored breakfast sausage patties because they balance perfectly with the sweet pancake batter. You can try spicy varieties if you like more kick.
Can I prepare the batter ahead of time?
Absolutely—I mix the dry and wet ingredients separately, then combine and refrigerate the batter for up to 2 hours. Give it a gentle stir before dipping the sausages.
How do I prevent the pancake coating from sliding off?
Make sure the sausage patties are warm but not dripping grease. Gently pat them with a paper towel before dipping, and press lightly into the batter so it adheres well.
Can I freeze the sausage dipped pancakes?
Yes—once cooled, freeze them in a single layer on a baking sheet. Transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a 180 °C (350 °F) oven for 8–10 minutes.
What can I serve alongside these for a complete breakfast?
I love pairing them with scrambled eggs, fresh fruit salad, or crispy hash browns for a hearty brunch spread.
Conclusion
I’m thrilled to have found this playful, flavor-packed way to enjoy two breakfast favorites at once. These Sausage Dipped Pancakes are easy enough for a weekday treat and impressive enough for guests. Next time I’m looking for something fun, I know exactly what I’ll make—I hope you’ll give them a try, too!
Print
SAUSAGE DIPPED PANCAKES
- Total Time: 25 minutes
- Yield: 8 sausage-dipped pancakes
- Diet: Halal
Description
I’ve discovered the sweetest way to enjoy savory breakfast sausage—wrapped in fluffy pancake batter and pan-fried to golden perfection! These Sausage Dipped Pancakes turn ordinary sausage patties into a fun, crowd-pleasing twist on two breakfast classics.
Ingredients
8 breakfast sausage patties
1½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk
1 large egg
2 tablespoons melted butter or vegetable oil (plus more for the skillet)
Instructions
- Cook the sausage patties: In a large nonstick skillet over medium heat, cook patties 3–4 minutes per side until browned and cooked through. Transfer to a plate and keep warm.
- Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk milk, egg, and melted butter (or oil) until smooth.
- Make the batter: Pour wet ingredients into dry and stir gently until just combined; small lumps are okay.
- Dip the patties: Heat a little oil or butter in the skillet over medium-low. Pat sausages dry, then dip each into batter, coating both sides.
- Pan-fry the dipped patties: Place battered patties in skillet. Cook 2–3 minutes per side until golden and the pancake is cooked through.
- Serve warm: Transfer to a platter and enjoy immediately with maple syrup, fresh fruit, or a dusting of powdered sugar.
Notes
Pat sausage patties dry before dipping so the batter adheres better.
Use medium-low heat for a golden crust without burning the pancake.
Make the batter ahead and refrigerate up to 2 hours—give it a gentle stir before dipping.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
Try variations: use maple sausage, sprinkle cheese in the batter, or add chopped herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 sausage-dipped pancakes
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 1000 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.4 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 78 mg
