Sausage Dipped Pancakes Classic (Print-Friendly Version)
Tender sausages enveloped in fluffy pancakes, pan-cooked for a deliciously satisfying breakfast treat.
# Ingredients You’ll Need:
→ Sausages
01 -
1 lb fully cooked beef sausage links
→ Pancake Batter
02 -
1 cup all-purpose flour
03 -
2 tablespoons granulated sugar
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/4 teaspoon salt
07 -
3/4 cup buttermilk
08 -
1 large egg
09 -
1 teaspoon pure vanilla extract
10 -
2 tablespoons melted butter
→ For Cooking
11 -
Oil or butter for greasing the pan
# How to Make It:
01 -
Pat fully cooked beef sausage links dry with paper towels and set aside.
02 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well blended.
03 -
In a separate bowl, whisk together buttermilk, egg, pure vanilla extract, and melted butter until completely combined.
04 -
Pour the wet ingredients into the dry mixture and stir gently until just combined; do not overmix—some lumps are acceptable.
05 -
Dip each sausage link fully into the pancake batter, ensuring it is evenly coating all sides.
06 -
Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. Place the batter-coated sausages onto the hot surface and cook, turning occasionally, until the pancake coating is golden brown and cooked through, about 3–5 minutes per side.
07 -
Transfer cooked sausage-dipped pancakes to a serving platter. Serve warm, optionally with maple syrup.
# Extra Suggestions:
01 -
For best results, use fully cooked sausages to ensure even heating and crisp coating during pan frying.