Sausage Dipped Pancakes (Print View)
Fluffy pancakes dipped with sausage, cooked golden brown and served warm with maple syrup.
# What You'll Need:
→ Sausage
01 -
4 breakfast sausage patties
→ Dry Ingredients
02 -
1 cup all-purpose flour
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
1 tablespoon granulated sugar
→ Wet Ingredients
06 -
1 cup whole milk, at room temperature
07 -
1 teaspoon vanilla extract
08 -
1 large egg
09 -
2 tablespoons unsalted butter, melted
10 -
2 tablespoons pure maple syrup
→ To Serve
11 -
Butter, as desired
12 -
Maple syrup, as desired
# Directions:
01 -
In a large skillet over medium-high heat, cook the sausage patties until thoroughly browned and fully cooked. Transfer to a paper towel-lined plate to drain any excess fat.
02 -
Sift the all-purpose flour, baking powder, salt, and granulated sugar into a large mixing bowl.
03 -
In a separate bowl, whisk together whole milk, vanilla extract, egg, melted unsalted butter, and pure maple syrup until well blended.
04 -
Pour the wet mixture into the bowl of dry ingredients and gently whisk just until combined. Leave small lumps in the batter to ensure tenderness; avoid overmixing.
05 -
Preheat a nonstick skillet or griddle over medium-high heat. Lightly grease with butter or oil.
06 -
Fully dip each cooked sausage patty in the pancake batter, ensuring it is evenly coated.
07 -
Place the coated sausage patties onto the prepared skillet. Cook until bubbles form on the surface, then use a thin spatula to carefully flip. Continue cooking until both sides are golden brown and cooked through.
08 -
Transfer the cooked sausage-dipped pancakes onto a plate. Serve immediately with additional butter and maple syrup as desired.
# Notes:
01 -
Ensure sausage patties are fully cooked before dipping to prevent raw meat in the batter.
02 -
Small lumps in pancake batter help maintain a light, tender texture.