Here’s a full recipe for 🥞🍖 Sausage Dipped Pancakes (aka Pancake Sausage on a Stick) with detailed FAQs:

🥞🍖 Sausage Dipped Pancakes

Ingredients:

• 1 lb breakfast sausage links (or pre-cooked frozen ones)
• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• 1 cup buttermilk (or 1 cup milk + 1 tsp vinegar/lemon juice, rested 5 min)
• 2 tbsp melted butter (plus extra for cooking)
• Wooden skewers (optional, for “on-a-stick” style)
• Maple syrup, for dipping

Instructions:

1. Cook the Sausage
   • If using raw sausage links, cook them in a skillet until fully browned and cooked through.
   • Drain on paper towels and let cool slightly.
   • If using pre-cooked frozen sausage, just heat them according to package directions.
2. Prepare the Pancake Batter
   • In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
   • In another bowl, whisk the egg, buttermilk, and melted butter.
   • Combine wet and dry ingredients until just mixed (do not overmix). Batter should be slightly thick.
3. Dip the Sausage
   • Thread each sausage link onto a skewer (optional).
   • Dip sausage into pancake batter, coating fully.
4. Cook
   • Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter or oil.
   • Place the dipped sausage on the skillet, turning gently to cook all sides until golden brown (about 2–3 minutes per side).
   • Alternatively, you can deep fry them in 350°F (175°C) oil for 2–3 minutes until golden and crisp.
5. Serve
   • Serve warm with maple syrup for dipping.

❓ FAQs

1. Can I use pancake mix instead of homemade batter?

Yes! Just prepare your favorite pancake mix according to package directions and use it to coat the sausages.

2. Do I need to use skewers?

Not necessarily. Skewers make them easier to dip and eat like a corndog, but you can skip them and just cook sausage-dipped pancakes in bite-size form.

3. Can I bake them instead of frying?

Yes. Place dipped sausages on a parchment-lined baking sheet and bake at 375°F (190°C) for 15–20 minutes, flipping halfway.

4. How do I keep them crispy?

If frying, place them on a wire rack instead of paper towels to prevent sogginess.

5. Can I make them ahead?

Yes! Cook fully, then store in an airtight container in the fridge up to 3 days or freeze up to 1 month. Reheat in oven or air fryer until hot.

6. What sausage works best?

Breakfast sausage links (pork, turkey, or chicken) work best. Avoid large sausages as they won’t cook evenly with the pancake coating.

7. Can I make them sweet or savory?

Yes! Add cinnamon or vanilla to the batter for sweetness, or try adding shredded cheese and herbs for a savory twist.

Would you like me to also give you an air fryer version of these sausage dipped pancakes for a lighter option?