Fluffy pancake batter, savory breakfast sausages, vanilla, and maple syrup come together to make Pancake Sausage on a Stick — the ultimate fun and easy breakfast!
You know how some recipes just happen? Not planned, not pinned for months… but out of pure desperation and a little chaos? That’s exactly how Pancake Sausage on a Stick became a thing in my house.
It was one of those mornings. The kind where nothing is going right — kids grumpy, I’m out of cereal (because of course), and someone is asking why there’s no “fun breakfast.” Fun? At 7 AM? Sure… let me just snap my fingers.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
But then, I saw the leftover sausage links sitting there. And pancake batter. And something clicked. What if… I stuck them together? Genius or disaster? (Honestly, it felt like a toss-up.) I threw them on sticks, dipped ‘em in pancake batter, fried them up, and well… the crowd went wild. Like, literally. The kids ate them so fast I barely got a bite. I stood there in my pajamas, holding my coffee, thinking… did I just become the breakfast hero?
Now? These Pancake Sausage on a Stick treats are requested. Weekend staple. Total go-to when I need to win “cool parent” points without a ton of effort. Ever had a recipe do that for you? If not — this might be the one.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pancake Sausage on a Stick Recipe?
So, besides the fact that anything on a stick is just automatically more fun… why make Pancake Sausage on a Stick? Well, first off — it’s easy. Like, really easy. We’re talking pantry basics and sausage here. No weird ingredients or fancy stuff.
Also? The combo of savory sausage wrapped in fluffy pancake with a sweet maple dip? It just hits all the right notes. Salty, sweet, crispy, cozy. Everything breakfast should be, but portable. Perfect for kiddos, for lazy weekend mornings, or hey — even for sneaking out the door during the workweek. (Yes, I’ve done that. No shame.)
Oh, and did I mention they’re great for parties? People lose their minds over cute, hand-held food. Trust me.
Ingredient Notes:
Let’s chat about what you’ll need for Pancake Sausage on a Stick. Spoiler: you probably already have most of it.
-
Breakfast Sausage Links: Grab your fave. Mild, spicy, chicken… whatever’s hanging out in your freezer will probably work.
-
All-Purpose Flour: Classic pancake base. Nothing fancy.
-
Sugar: Just a touch to make things a little sweet.
-
Baking Powder: Helps the batter puff up and hug the sausage. We like a good pancake cuddle.
-
Salt: Balances the sweet. Very necessary.
-
Milk: Any milk works. Whole milk gives a little extra richness though.
-
Egg: To hold the batter together. Simple enough.
-
Unsalted Butter: Adds flavor and makes the batter smooth.
-
Vanilla Extract: Makes it taste homemade and cozy.
-
Maple Syrup: A little in the batter for sweetness, and loads on the side for dipping. Non-negotiable.
-
Canola Oil: For frying. Neutral and reliable.
See? No big surprises. This is pantry-friendly comfort food at its best.
How To Make Pancake Sausage on a Stick?
You’ve got the ingredients, now let’s do this. And don’t worry — it’s honestly hard to mess these up.
Step 1: Cook those sausages.
You want them cooked through and cooled slightly. This isn’t the place for half-cooked surprises. Been there, regretted that.
Step 2: Mix your dry ingredients.
Flour, sugar, baking powder, salt — toss ‘em together in a bowl. No need to sift unless you’re feeling extra.
Step 3: Mix the wet ingredients.
In another bowl, whisk together the milk, beaten egg, melted butter, vanilla, and maple syrup. This smells so good already. It’s like Sunday morning in a bowl.
Step 4: Combine everything.
Pour wet into dry. Mix until just combined. Lumpy? That’s okay. We’re not entering this in a pancake beauty contest.
Step 5: Heat up the oil.
Medium-high heat, friends. Hot enough to fry but not scary-hot. If it sizzles when you test with a drop of batter, you’re good.
Step 6: Dip and coat.
Skewer the sausages (or use tongs if you’re skipping sticks, no rules here) and dip them in the batter. Coat evenly — nobody likes a half-dressed sausage.
Want To Save This Recipe?
Step 7: Fry time!
Lower into the oil carefully and fry for about 45 seconds to 1 minute. You want golden brown, not deep dark. Watch closely — they cook fast.
Step 8: Cool… and dunk.
Once golden and gorgeous, let them cool just a touch (unless burning your mouth sounds fun). Serve with maple syrup and go nuts.
Storage Options:
Honestly, Pancake Sausage on a Stick rarely makes it past breakfast in my house. But if you somehow show more restraint than we do…
Pop leftovers in an airtight container and keep them in the fridge for about 2-3 days. Reheat in the oven or air fryer to keep that crispy magic. Microwave? Eh, they’ll still be tasty but softer.
Wanna freeze them? Do it. Freeze in a single layer, toss into a bag later, and reheat straight from frozen. Perfect for quick weekday breakfasts when you just can’t.
Variations and Substitutions:
Look, Pancake Sausage on a Stick doesn’t need much. But that doesn’t mean you can’t remix it:
-
Different Sausages: Chicken, turkey, or veggie. Anything link-shaped works.
-
Cheesy Pancakes: Add shredded cheddar or mozzarella to the batter. SO good.
-
Spicy Twist: A dash of cayenne or hot sauce in the batter? Bold move.
-
Gluten-Free: Just swap in your fave gluten-free flour or pancake mix. Easy.
-
No Sticks Version: Skip the skewers and make pancake sausage bites instead.
It’s your kitchen. Go with your gut.
What to Serve with Pancake Sausage on a Stick?
You could serve them solo (they’re totally good enough for that), but if you’re building a full-on breakfast spread, here’s what works:
-
Fresh Fruit: Adds a fresh pop alongside the richness.
-
Yogurt or Parfaits: Creamy, cool, and a nice contrast.
-
Coffee or Hot Cocoa: Because… obviously.
-
More Maple Syrup: Always more syrup. Let’s not pretend otherwise.
Frequently Asked Questions:
Can I make these ahead?
Totally. Freeze ‘em and reheat later. They hold up like champs.
Air fryer instead of frying?
You can. They won’t be quite as crispy but still super yummy. Curious to hear how it goes if you try!
Batter won’t stick?
Been there. Dry off your sausages and make sure the batter is thick enough. Even the “ugly” ones taste amazing though, so no stress.
So there you have it. Pancake Sausage on a Stick — fun, easy, and kind of addictive. I dare you to stop at just one. Actually… don’t. Go ahead, make extra and thank me later.
And when you do try them? Drop me a comment or tag me. I wanna know — did they disappear faster than expected? Did you become a breakfast rockstar too? I’m betting yes.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pancake Sausage on a Stick
Ingredients
- 14 breakfast sausage links
- 1 c all-purpose flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¾ c milk
- 1 large egg slightly beaten
- 2 tablespoon unsalted butter slightly melted
- 2 teaspoon vanilla extract
- 1 tablespoon maple syrup plus more for dipping
- Canola oil for deep frying
Instructions
- First, cook 14 sausage links until they are thoroughly done and then set them aside.
- In a bowl combine 1 cup of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder and ¼ teaspoon of salt.
- In another bowl mix together ¾ cup of milk one beaten egg, 2 tablespoons of butter, 2 teaspoons of vanilla extract and 1 tablespoon of maple syrup.
- Pour the wet ingredients into the dry mixture and stir until everything is well combined.
- Heat some canola oil in a pan, over medium-high heat.
- Dip the sausages into the pancake batter to coat them evenly.
- Carefully fry the sausages in the oil until they turn a golden brown color (approximately for about 45 seconds to one minute).
- Take them out from the pan. Let them cool for a minute or two before serving. Enjoy with maple syrup on the side, for dipping!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
My kids love these store bought but I was tired of spending $10 for a box of 12 so I decided to try and make them. The boys said they were good so that’s a plus. However, how did you get yours to stay so round? Mine came out looking weird and flat (still edible though)