Mini Pancakes And Sausage Recipe

Combine dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined and aerated.

Mix wet ingredients

In a separate bowl or large measuring cup, beat the egg lightly. Add the milk, melted butter, and vanilla extract and whisk until blended.

Make the batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; small lumps are fine. Do not overmix. Let the batter rest for 5 minutes to thicken slightly.

Heat a medium nonstick skillet or frying pan over medium heat. Add the oil or a small pat of butter and swirl to coat. Add the sausage links in a single layer. Cook for 6–8 minutes, turning occasionally, until the sausages are browned on all sides and cooked through (internal temperature 160°F / 71°C for pork). For pre-cooked or mini sausages, cook 3–4 minutes until heated through and lightly browned. Remove the sausages to a plate and keep warm.

Wipe the skillet clean or use a second nonstick griddle and heat over medium-low to medium heat. Lightly grease the surface with a little butter or oil. To make mini pancakes, use a teaspoon or 1-tablespoon scoop to drop batter onto the hot surface, spacing them about 1 inch apart.

Cook the pancakes until bubbles form on the surface and the edges look set, about 1 to 1½ minutes. Flip with a small spatula and cook the second side until golden, about 30–45 seconds. Repeat with remaining batter, adjusting heat as needed to prevent burning. Yield should be about 24–30 mini pancakes.

Transfer cooked mini pancakes to a warm plate and tent loosely with foil to keep warm while you finish cooking the rest.

Arrange mini pancakes on a platter with the cooked sausages. Serve with maple syrup and berries on the side. Dust with powdered sugar if desired.

If serving as a kid-friendly breakfast or party bite, thread one mini pancake and one sausage on small skewers or toothpicks to make little pancake-and-sausage stacks.