Recipe Card
Ingredients (Makes 8 bites)
For the Sausage:
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8 breakfast sausage patties (pre-cooked or uncooked)
For the Pancake Batter:
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1 cup all-purpose flour
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2 teaspoons baking powder
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1 tablespoon sugar
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¼ teaspoon salt
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¾ cup milk
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1 large egg
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1 teaspoon vanilla extract
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1 tablespoon melted butter (plus more for cooking)
For Serving:
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Maple syrup (for dipping)
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Optional: powdered sugar, whipped cream, or extra butter
Instructions
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Prepare the sausage – If using uncooked sausage patties, cook them first according to package directions until fully cooked. Let cool slightly. If using pre-cooked patties, simply have them ready to go.
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Make the pancake batter – In a bowl, whisk together flour, baking powder, sugar, and salt.
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Mix the wet ingredients – In another bowl, whisk together milk, egg, vanilla extract, and melted butter until combined.
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Combine – Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy (not smooth). Overmixing makes tough pancakes.
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Heat the cooking surface – Heat a skillet or griddle over medium heat and lightly butter it. Let it get warm (a drop of water should sizzle).
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Dip the sausage – Take one cooked sausage patty and dip it into the pancake batter, coating it completely on all sides. Make sure it's well-covered.
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Cook – Place the batter-coated sausage onto the hot skillet. Cook for about 2–3 minutes on the first side until golden brown. Flip carefully and cook the other side for 1–2 minutes until golden and cooked through.
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Drain – Place cooked sausage dipped pancakes on a paper towel-lined plate to drain excess butter.
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Serve – Transfer to a serving plate and serve warm with maple syrup for dipping. The crispy batter + juicy sausage + sweet syrup combo is unbeatable.
⏱️ Total Time: About 20 minutes (if sausage is pre-cooked)
Pro Tip: If your sausage patties are small, you can use two-handed technique to dip and hold them while cooking. A fork or tongs helps too.
