How to Make Perfect Pancake Wrapped Sausage on a Stick (15-Minute Recipe)

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Pancake wrapped sausage on a stick takes breakfast to a whole new level of fun and convenience. This quick recipe requires just 15 minutes of prep time and 30 minutes of cooking time, making it perfect for busy mornings. Not only are these breakfast treats delicious, but they’re also incredibly practical—easy to handle, quick to assemble, and completely freezer-friendly.

We’ve perfected our homemade pancake sausage on a stick recipe after countless test batches, and I’m excited to share all our tips with you. This versatile breakfast option yields about 14-18 servings, each containing approximately 133-134 calories[-3]. Furthermore, these breakfast corn dogs (as some like to call them) can be made ahead and frozen for up to 2 months, making them an ideal grab-and-go breakfast option. Whether you’re feeding a hungry family on weekday mornings or looking for a fun weekend breakfast project, I’ll show you exactly how to make pancake sausage on a stick that everyone will love.

Choosing the Right Ingredients

The foundation of any delicious pancake wrapped sausage on a stick begins with selecting quality ingredients. Let’s explore what makes the perfect combination for this breakfast treat.

Sausage types that work best

The star of this recipe is undoubtedly the sausage. Breakfast sausage links provide a savory protein-packed center that balances the sweetness of the pancake coating. While traditional pork breakfast sausages are a classic choice, you have several options to consider. Turkey or chicken breakfast links work equally well and offer a leaner alternative. If you’re looking for plant-based options, Beyond Breakfast Sausage provides a convincing texture, though it may need additional seasoning.

Remember that pre-cooking your sausages is essential since the pancake batter fries quickly. You can either pan-fry the links over medium heat for 10-15 minutes, turning occasionally to brown all sides, or bake them in a 325°F oven for 12-15 minutes. Regardless of method, ensure they reach an internal temperature of 160°F for food safety.

Homemade vs. store-bought pancake mix

While store-bought pancake mix certainly works for this recipe, homemade batter delivers superior flavor. A basic homemade mix requires all-purpose flour, sugar, baking powder, baking soda, and salt. The addition of buttermilk gives pancakes their signature tangy flavor and helps tenderize the gluten in the flour.

For those short on time, boxed pancake mix is a convenient alternative. As one source mentions, “You can use boxed pancake mix if you prefer. Store-bought pancake mix will work just as well for this recipe as homemade pancake mix”. If using store-bought, consider brands you already enjoy – many prefer Bisquick for its reliable results.

Optional add-ins for flavor

Elevate your pancake wrapped sausage on a stick with thoughtful flavor additions. Here are some excellent options:

• Add a few drops of vanilla extract or a teaspoon of cinnamon to the batter
• Mix in a tablespoon of maple syrup for maple-infused pancakes
• Incorporate mini chocolate chips for a sweet contrast to savory sausage
• Try shredded cheddar cheese in the batter for a savory variation
• Use maple-flavored sausage links for extra sweetness

First-time makers often wonder about batter consistency – aim for a slightly thick but not runny texture. This ensures the batter will properly coat the sausage without sliding off during the cooking process.

How to Prepare the Sausage

Properly cooking the sausage is a crucial step when making pancake wrapped sausage on a stick. The sausage provides the savory foundation that balances the sweet pancake exterior, so getting this step right ensures both taste and food safety.

Pan-frying vs. baking methods

You have two excellent options for pre-cooking your sausages. If you prefer pan-frying, heat a skillet over medium heat and cook the sausages thoroughly until they reach an internal temperature of 160°F. This method typically takes less time and adds appealing browning marks that enhance flavor.

Alternatively, baking offers a hands-off approach. Preheat your oven to 350°F and arrange the sausage links in a single layer on a baking sheet, leaving space between each link for proper air circulation. Pierce each sausage once with a fork to prevent bursting during cooking. Bake for 10 minutes, flip the links, and continue baking for another 5 minutes.

Why pre-cooking is essential

Pre-cooking your sausages isn’t optional—it’s necessary. Initially, this step ensures food safety since pancake batter fries quickly and won’t provide enough cooking time for raw sausages. Moreover, pre-cooking allows the sausages to cool slightly before dipping, which helps the batter adhere better to the meat.

Tips to avoid greasy sausage

Nobody wants greasy pancake wrapped sausage on a stick. After cooking, let the sausages cool slightly, then pat them thoroughly with paper towels to remove excess oil and moisture. This simple step makes a significant difference—if your sausage remains too greasy, the batter will slide right off.

Additionally, maintaining proper oil temperature between 350°F and 375°F during frying prevents your pancake coating from absorbing excess oil. A sweet spot of 365°F works perfectly. Using a cooking thermometer helps maintain this ideal range, ensuring your homemade pancake sausage on a stick has a crispy exterior without becoming oil-soaked.

Making and Using the Pancake Batter

The perfect batter forms the heart of any delicious pancake wrapped sausage on a stick. After preparing your sausages, getting the batter right ensures they’ll be coated properly for that ideal bite.

How thick should the batter be?

The consistency of your pancake batter plays a crucial role in the success of this recipe. You’ll want a batter that’s “slightly thick (like whipped cream), but not runny”. This thicker consistency helps the batter adhere to the sausage without sliding off during cooking. As one expert explains, “You want to make sure your have a batter that is on the thicker side. That way it will stick to the sausage and not completely spread out when you put it in the pan”.

For store-bought mixes, follow package instructions first, consequently adjusting with a touch more flour if too thin or a splash of milk if too thick. For homemade batter, start with less liquid than you think you need, subsequently adding more in small increments until reaching the perfect consistency.

Transferring batter to a tall glass for dipping

Once your batter reaches the ideal thickness, transferring it to a tall glass creates a game-changing dipping station. “Transfer the pancake batter to a tall skinny glass or measuring cup (this step isn’t completely necessary, but it will make coating the sausages easier)”. The narrow, deep container allows for complete coverage of the sausage in one smooth motion.

A smoothie glass works particularly well because “this glass compacts the batter, it allows you to dip the links easier”. After dipping, gently scrape off any excess batter – remember that “it doesn’t need to be a very thick coating, as the batter will puff up when frying”.

Common mistakes to avoid

Above all, avoid overmixing your batter. “Avoid overmixing the pancake batter because it can make them tough and dense. Overmixing adds excessive air to the batter which activates the gluten”. Instead, “mix until just combined” – a few small lumps are actually preferable to an overmixed batter.

Other common pitfalls include:

• Making batter too runny, causing it to slide off the sausage
• Neglecting to let the batter rest (1-2 minutes is ideal)
• Pressing down on pancakes while cooking, which prevents them from becoming light and fluffy
• Stirring constantly once the batter is in the pan

First-time makers often struggle with batter consistency. Remember that pancake batter for dipping should be thicker than traditional pancake batter you’d pour onto a griddle.

Frying, Serving, and Storing

Once your sausages are prepped and batter is ready, it’s time for the exciting part—frying your pancake wrapped sausage on a stick to golden perfection.

Ideal oil temperature for frying

For this reason, maintaining proper oil temperature is critical for successful results. Heat your oil to between 350°F and 375°F, with 365°F being the ideal sweet spot. Too cold, and your pancake sausages will absorb excess oil becoming greasy; too hot, and they’ll burn outside while remaining gummy inside. You can check if the oil is ready by dropping in a small amount of batter—it should immediately sizzle but not instantly brown or burn.

Afterwards, carefully lower the skewer into the hot oil and fry until golden brown, which typically takes about 1½ to 2 minutes. First, use tongs to continuously flip the sausages to ensure even cooking. At this point, avoid overcrowding the fryer—adding too many at once will drop the oil temperature.

How to serve with syrup or toppings

These breakfast treats shine with simple accompaniments. Transfer your freshly fried pancake sausages to paper towels to drain excess oil. For serving, a light dusting of powdered sugar and maple syrup on the side creates a classic presentation. Even more creative options include chocolate syrup, thinned Nutella, or fruit-flavored syrups.

Many families enjoy these alongside fresh berries, soft-boiled eggs, or tater tots for a complete breakfast. After all, the beauty of this recipe is its versatility—each person can customize their dipping options.

Freezing and reheating instructions

These pancake wrapped sausages freeze exceptionally well, making them perfect for meal prep. Allow them to cool completely, then place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag where they’ll keep for up to 3 months.

For reheating:

Skewerless version for kids

Finally, if you’re concerned about skewers for little ones, you can easily make a skewerless version. Simply use tongs to dip the sausage in batter and drop directly into the oil. While they won’t be hand-held treats, they’ll be just as delicious and safer for children.

Another option is making bite-sized versions using sausage pieces in mini muffin pans—perfect for tiny hands. These mini pancake sausage bites reheat beautifully in the microwave or air fryer for quick breakfasts.

Conclusion

Pancake wrapped sausage on a stick truly transforms ordinary breakfast into an extraordinary experience. Throughout this guide, we’ve covered everything needed for perfect execution — from selecting quality ingredients to mastering the frying technique. Most importantly, these breakfast treats offer remarkable versatility for busy families seeking quick, satisfying options.

Families appreciate how these breakfast corn dogs can adapt to various dietary preferences. Whether you choose traditional pork links, leaner poultry options, or plant-based alternatives, the fundamental technique remains unchanged. Additionally, the pancake batter itself welcomes personalization through vanilla, cinnamon, maple syrup or even cheese additions.

Time efficiency stands as another significant advantage of this recipe. The 15-minute prep time makes these suitable for weekday mornings, while batch-cooking on weekends provides grab-and-go options throughout the week. Undoubtedly, their freezer-friendly nature (lasting up to 3 months when properly stored) elevates them to meal-prep superstar status.

Children especially love these handheld breakfast treats. Parents can further customize by creating skewerless versions for younger kids or bite-sized variations using mini muffin pans. Both approaches maintain the delightful flavor combination while addressing safety concerns.

We’ve found these pancake wrapped sausages bring joy beyond just breakfast. They work equally well for brunch gatherings, after-school snacks, or even casual dinner alternatives. Paired with fresh fruit, eggs, or potatoes, they create a satisfying meal any time of day.

Give this 15-minute recipe a try next weekend! The combination of crispy, golden pancake exterior with savory sausage center will certainly become a family favorite. Before long, you’ll discover your own preferred variations and serving styles for this versatile breakfast classic.

FAQs

Q1. What are the main ingredients for pancake wrapped sausage on a stick? The main ingredients typically include breakfast sausage links, pancake batter (made from flour, sugar, baking powder, salt, milk, and eggs), and oil for frying. Optional add-ins like vanilla extract, cinnamon, or maple syrup can enhance the flavor.

Q2. How do you prepare the sausages for this recipe? Pre-cook the sausages either by pan-frying over medium heat for 10-15 minutes or baking in a 325°F oven for 12-15 minutes. Ensure they reach an internal temperature of 160°F for food safety. Let them cool slightly and pat dry with paper towels to remove excess grease.

Q3. What’s the ideal consistency for the pancake batter? The pancake batter should be slightly thick, similar to the consistency of whipped cream, but not runny. This thickness helps the batter adhere to the sausage without sliding off during cooking.

Q4. Can you freeze pancake wrapped sausages on a stick? Yes, you can freeze them for up to 3 months. Allow them to cool completely, freeze on a baking sheet until solid, then transfer to a freezer-safe bag. To reheat, use a microwave, oven, or air fryer until heated through.

Q5. How can you make this recipe kid-friendly? For younger children, you can make a skewerless version by dipping the sausage in batter using tongs and frying without the stick. Alternatively, create bite-sized versions using sausage pieces in mini muffin pans, which are perfect for small hands and easy to reheat.

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