Ingredients

For the Pancakes:

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1¼ cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted

For the Sausage:

• 8 breakfast sausage patties
• Optional: maple syrup or honey for dipping

Step-by-Step Instructions

1. Cook the sausages: In a skillet over medium heat, cook sausage patties until browned and cooked through. Set aside on paper towels to drain excess grease.
2. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, combine milk, egg, and melted butter. Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing to keep pancakes light and fluffy.
3. Dip sausages in batter: Using a fork or tongs, dip each cooked sausage patty into the pancake batter, coating evenly.
4. Cook pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease. Place the batter-coated sausages on the skillet and cook until golden brown on one side, about 2–3 minutes. Flip carefully and cook the other side until golden and cooked through.
5. Serve warm: Serve sausage-dipped pancakes immediately with maple syrup, honey, or your favorite breakfast toppings.

Tips for Perfect Sausage-Dipped Pancakes

• Even coating: Make sure the pancake batter evenly covers the sausage for a consistent cook.
• Medium heat: Cook over medium heat to avoid burning the pancake while ensuring the sausage stays hot inside.
• Prep sausages first: Fully cook sausage patties before dipping to ensure safety and prevent raw meat inside pancakes.
• Keep warm: Use a baking sheet in a low oven (200°F / 90°C) to keep cooked pancakes warm while making the rest.

Serving Ideas

• Drizzle with maple syrup or honey for a sweet-savory combination 🍯
• Serve with scrambled eggs or a fresh fruit salad for a complete breakfast 🥚🍓
• Add a dollop of butter or cream cheese for extra richness 🧈
• Pair with coffee, hot chocolate, or fresh juice for a cozy brunch 🥤

Storage

• Room temperature: Store cooled pancakes in an airtight container for up to 1 day.
• Refrigerate: Keep for up to 3 days; reheat gently in a skillet or microwave.
• Freeze: Wrap individually in plastic wrap and freeze for up to 1 month. Reheat in the oven or toaster oven for best texture.

Variations

• Cheese-stuffed: Place a slice of cheddar or mozzarella between the sausage and pancake batter for gooey, cheesy bites.
• Spicy: Use breakfast sausages with chili or cayenne for a kick.
• Pancake flavors: Add cinnamon, pumpkin spice, or vanilla to the pancake batter for seasonal variations.
• Mini versions: Cut sausages into smaller pieces and dip for fun, bite-sized pancake skewers for parties.