*I received product in exchange for my honest opinions.* It’s summertime. Your family is at home. The bickering, stomping, and cage matches between your kiddos are driving you bonkers. I know it, friend. I know. You need recipes that are (1) easy to pull together, (2) they can eat without too much intervention, and (3) are hardy enough to freeze for later. How about Pancakes and Sausage On-a-Stick? They’re a quick to assemble, easy-to-handle, and freezer-friendly breakfast. After a quick dip in frying oil, you can hand these meals on-a-stick to the kiddos. Add a little bit of syrup and a bowl of fruit and they’re fed.
There is still that matter of the stick, though. You may want to take that away before you have a Lord of the Flies situation on your hands.
Let’s walk through this recipe.
The ingredients needed to make Pancakes and Sausage On-a-Stick
VICKYCAAAAAAAKES!!! Our friend, Glenndale, introduced us to these vegan-friendly pancake mixes a while back. VickyCakes Pancake and Waffle Mix are dairy-free and vegan-friendly, although this recipe isn’t. If you opt to make only pancakes with this mix, you can feel good knowing that they are safe for those who have certain dietary needs. Since I’m not concerned about dairy or animal products, I made the pancake batter with egg, oil, whole milk, water, and vanilla. However, the vegan-friendly recipe- should you need it- is included on the back of the pouch.
The remaining ingredient is breakfast sausage links, which also has vegan alternatives. Although the recipe ends with “on-a-stick”, it can totally be made stickless. I’ll show you how later on.
How to cook sausage links
Since the pancake batter doesn’t take that long to fry, the sausage links need to be par-cooked prior to coating them in the batter.
Lay the links out on a quarter sheet pan: leaving enough space between each to allow the hot air to circulate. No need to grease the pan because the sausages produce grease as they cook. If your links aren’t open on the ends like mine were, you need to poke them with the tines of a fork. Doing so prevents them from bursting as they cook.
Put the pan into a pre-heated 350°F oven and bake them for 10 minutes. After 10 minutes, flip the links and cook for another 5 minutes.
Remove the pan from the oven and allow the links to cool until you can handle them. The links can be cooked a day ahead and kept refrigerated.
What kind of pancake mix is best for pancakes and sausage on-a-stick
While you wait for the sausages to cool, prepare the batter for the pancakes. What you need is a batter that’s thick enough to coat sausages without running everywhere. VickyCakes is it. There are instructions on the VickyCakes pouch which are straightforward and easy to follow.
In a mixing bowl, whisk together the egg, whole milk, oil, water, and vanilla extract. Pour the pancake mix into the wet ingredients and use a rubber spatula to stir the mix together. Don’t overmix the batter. Fold in the dry ingredients, just until the flour has been incorporated. Because we want the pancakes to fry up fluffy, we need to be reserved in how much we mix or they’ll come out tough, instead.
How to dip the sausage in batter
To aid in dipping our sausage links, transfer the pancake batter to a really tall smoothie glass. Since this glass compacts the batter, it allows you to dip the links easier.
Before moving to dip the sausages, though, you need to begin heating some frying oil. A neutral-tasting oil- like peanut, vegetable, or canola- is best. Preheat the oil in a large frying pot to 365°F.
Once your sausages have cooled enough to handle, impale them on an 8″ wooden skewer. Even if you want skewerless pancakes and sausage, you’ll still need to do this step to dip them in the most efficient way.
When the oil is hot, dip one or two of the sausage skewers into the pancake batter. Make sure to batter the part of the skewer where the skewer meets the sausage. This “glues” the two together when you fry them. Also, make sure there’s batter on the very tip of the sausage.
What temperature should you fry your pancakes and sausage on-a-stick?
Deep frying should happen in oil that is between 350°-375°F. That’s why I said heat the oil to 365°. That’s a nice sweet spot. I use my ChefAlarm to let me know when the oil goes lower than 350°F or higher than 375°F. Since that’s the low and high range you want to stay between. Proper oil temp is important because it decreases the chances of you having oily food from frying in oil that’s too cold. On the flipside, oil that’s too hot will burn the pancake batter on the surface, while leaving it gummy inside.
Once the oil is at the right temp, carefully slip two or three skewers into the oil. It’s better to keep the amount of skewers to a minimum. Too many in the oil causes the oil temp to drop. Plus, it’s harder to manage a lot of skewers at once.
After 30 seconds, flip the pancakes and sausage skewer over. Eventually, the skewers will do their own thing in the oil. Just use your tongs to hold them in the oil depending on how light or dark the surface looks.
Fry the pancakes and sausage skewers for 3 minutes.
Carefully remove the skewers from the oil and allow them to drain on a paper towel-lined dish or sheet pan while you fry the remaining skewers.
I want skewerless Pancakes and Sausage, though!
Okay, okay! You want no stick. No need to yell.
If you want skewerless pancakes and sausages, pull the stick out when the pancakes are cool enough to touch. See? No big deal! I actually recommend this if you are serving these to littles. Or, if siblings are known for throwing blows at the table.
What you should do with leftover pancake batter
Maybe you have leftover pancake batter after dipping your sausages. If so, you can scoop little balls of the batter into the oil and make donuts!!
Just fry them for 2-3 minutes, or until golden and puffed. They float on the oil when they’re ready. Remove them with a slotted spoon to drain on that towel-lined platter for a few seconds. When they are slightly cool, toss them in cinnamon or powdered sugar.
Can you freeze Pancakes and Sausage on-a-stick
Yes!! In fact, I highly encourage it for those days when getting out of bed to make breakfast doesn’t sound so appealing. Allow the pancakes and sausage on-a-stick to cool completely, then lay them on a sheet pan and freeze them until solid. Transfer them to a freezer storage bag and they’re good for 2 months.
Later, the kiddos can pull them from the freezer, wrap them in a paper towel, and pop them into the microwave to nuke for 1 minute. If you’re not a fan of the microwave, you may have to get out of bed to slide them into a toaster oven or conventional oven to heat through for 5-10 minutes.
When cooked, the pancakes and sausage on-a-stick will be crisp on the outside with a fluffy/salty interior from the pancake and sausage.
How to serve Pancakes and Sausages On-a-Stick
Serve the skewers with a little cup of maple syrup, thinned nutella, or your favorite fruit syrup. You can also serve them plain or dusted with powdered sugar.
A bowl of fresh fruit and orange juice or milk is all you need to complete your breakfast.
Head to VickyCakes’ site and order your pouches today. Don’t forget to pin and share this recipe, as well!
Pancakes and Sausage On-A-Stickat Sense & Edibility
- 8" wooden skewers
- Deep frying thermometer
- 12 ounce package (14) breakfast sausage links
Pancake Batter (see notes for pancake batter from scratch)
- 4 ounce pouch VickyCakes Original Pancake and Waffle Mix
- 1 large egg lightly beaten
- 1 cup whole milk
- 3 tablespoons cold water
- 1 tablespoon vanilla extract
- 1 tablespoon vegetable oil
- oil for frying
Par-Cook the Sausage Links (may be done a day in advance)
- Preheat your oven to 350°F.Arrange the links in a single layer on a quarter sheet pan, leaving enough space between each to allow the hot air to circulate. Pierce each link once with the tines of a fork to prevent them from bursting as they cook.
- Bake the sausage for 10 minutes. After 10 minutes, flip the links and cook for another 5 minutes. Remove the pan from the oven and allow the links to cool until you can handle them.
- Once your sausages have cooled enough to handle, impale them on an 8" wooden skewer. Set the links aside while you prepare the pancake batter.
Make the Pancake Batter
- If using the VickyCakes Mix: whisk together the egg, whole milk, oil, water, and vanilla extract. Pour the pancake mix into the wet ingredients and use a rubber spatula to stir the mix just until the flour has been incorporated.
- If making your batter from scratch: sift together the flour, baking powder, baking soda, salt, and sugar. In a separate, larger bowl, whisk together the milk, egg, oil, and vanilla. Fold the dry ingredients into the wet and using a rubber spatula. The batter should be slightly thick (like whipped cream), but not runny. If needed, thin the batter with a little more milk.
Dip, then Fry the Sausages
- Preheat your frying oil in a large pot to 365°F.Transfer the pancake batter to a really tall smoothie glass. Dip one or two of the sausage skewers into the pancake batter, ensuring that batter touches the skewer where it meets the sausage.
- Once the oil is hot enough, carefully slip two or three skewers into the oil. It's better to keep the amount of skewers to a minimum. Too many in the oil causes the oil temp to drop to rapidly.
- After 30 seconds, flip the skewers over in the oil to fry them evenly. Fry the pancakes and sausage skewers for 3 minutes.
- Carefully remove the skewers from the oil and allow them to drain on a paper towel-lined dish or sheet pan while you fry the remaining skewers.Scoop any leftover batter into the hot oil and fry to make donuts.
- If you want skewerless pancakes and sausages, pull the stick out when the pancakes are cool enough to touch.
- Serve the skewers dipped in maple syrup, thinned nutella, or your favorite fruit syrup. They are also great served plain or dusted with powdered sugar.
- Store leftovers in a covered container in the refrigerator. Reheat in a 350°F oven or microwave until warmed through.
Pancake Batter recipe (use in place of batter recipe above):1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar
1 large egg, lightly beaten
1 cup milk (plus more as needed to thin)
3 tablespoons vegetable oil
1 tablespoon vanilla extract To Freeze Pancakes and Sausage On-A-Stick:
- Allow the pancakes and sausage on-a-stick to cool completely, then lay them on a sheet pan and freeze them until solid.
- Transfer them to a freezer storage bag for up to 2 months.
- When ready to eat, pull them from the freezer, wrap them in a paper towel, and reheat in the microwave for 1 minute on high. Or, reheat in a toaster oven or conventional oven for 5-10 minutes or until warmed through.
Check out these related recipes:
Overnight Banana Chocolate Chunk Oatmeal
Make Ahead Western Omelets w/ Slow Cooker Baked Potatoes
Does the recipe change if you use pancake mix from winco’s bulk bins? That’s the pancake mix I buy. Or do I still add the egg, whole milk, oil, water, vanilla? Or do I only add water, as that is how you make normal pancakes with this mix.
Make the mix as you normally would with the pancake mix you buy. You can still add the vanilla to give it a touch more flavor, though.
These were scrumptious and such a fun treat when I had my family over. Making them again this weekend!
I’ll be over for brunch, sis!
I would never have thought of sausage and pancake batter, but I gotta say it turned out better than I imagined. I am now a convert! Thank you Marta
Welcome to the tribe, Kelvin!
We LOVED this so much, Marta! The batter is so fluffy and it was all so easy to make. Keeping it on breakfast rotation!
Make a few extra for me next time, Eden!
These were the perfect thing for a brunch cocktail party! I made them for some friends as part of the spread and everyone was gobbling them up. So much fun to make and to eat. Will be doing this again soon.
They’re always a hit, Jessica!