Sausage Pancakes on Sticks

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IngredientsSausage Pancakes on Sticks

  • 18 breakfast sausage links
  • 3 cups pancake mix
  • 1 cup yellow cornmeal
  • Sprinkle of cinnamon
  • 1 whole egg slightly beaten
  • ½ teaspoon vanilla
  • 3 cups water
  • Canola oil for frying
  • Warm pancake syrup for serving
  • Chopsticks


  1. Cook the breakfast sausage links in a heavy skillet, turning occasionally until done.
  2. In a large bowl combine the pancake mix, cornmeal and cinnamon. Stir to combine.
  3. Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.
  4. Heat some canola oil in a large pot over medium high heat to about 350⁰ F.
  5. Drop in a bit of batter to see if it’s ready; the batter should immediately start to sizzle but should not immediately brown/burn.
  6. Insert chopsticks into the cooked breakfast sausages so that they are two-thirds of the way through. We use Disposable chopsticks Click Here
  7. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds.
  8.   Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn’t hit the bottom of the pan and stick.  Flip it here and there to ensure even browning and remove it from the oil when the outside is deep brown, 2 or 3 minutes.
  9. Serve with warm pancake syrup.
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