Ingredients
1½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1¼ cups milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 tablespoon maple syrup
16 breakfast sausage patties
Instructions
- In a large skillet, cook the sausage patties over medium-high heat until no longer pink in the center. Drain on a paper towel-lined plate and set aside.
- Sift together the flour, baking powder, salt, and sugar in a large mixing bowl.
- In a separate bowl, whisk together milk, egg, vanilla extract, melted butter, and maple syrup until smooth.
- Make a well in the dry ingredients and pour in the wet mixture. Stir until the batter is smooth and lump-free.
- Preheat a griddle or skillet over medium-high heat and lightly grease with non-stick spray.
- Dip each cooked sausage patty into the batter, coating completely.
- Place coated sausage on the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat until all sausages are cooked. Serve warm with butter and maple syrup.
Notes
- Dry sausages well before dipping to ensure the batter sticks.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat in a toaster oven, oven, or air fryer for best texture.
- Try using turkey or chicken sausage for a lighter version.
- Add cheese or herbs to the batter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 4g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 35mg
