Pancake and Sausage on a Stick

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 18 servings
Share This Recipe


2 tablespoons flavorless oil, plus more for frying

1/2 cup all-purpose flour 

1/2 cup oat flour or more all-purpose flour 

2 tablespoons sugar 

1 1/2 teaspoons baking powder 

3/4 teaspoon kosher salt 

1/2 teaspoon baking soda 

1/2 cup buttermilk 

1 large egg 

18 pre-cooked breakfast sausages (if frozen, heat them a little just until they're soft enough to insert a lollipop stick) 

Maple syrup, for serving, optional


Special equipment:
18 lollipop sticks; a deep-frying thermometer
  1. Fill a large heavy pot or high-sided skillet fitted with a deep-frying thermometer with 1 inch of oil and heat over medium-high heat to 360 degrees F.
  2. In a medium bowl, whisk together the all-purpose flour, oat flour, sugar, baking powder, salt and baking soda. In a separate small bowl or measuring cup, whisk together the buttermilk, egg and 2 tablespoons oil. Add the wet ingredients to the dry ingredients and stir to combine. Transfer the batter to a tall skinny glass or measuring cup (this step isn't completely necessary, but it will make coating the sausages easier).
  3. Working in batches of 3 or 4 sausages at a time, insert a lollipop or ice-pop stick into each sausage, pat off any excess moisture with a paper towel and dip into the pancake batter to fully coat, scraping off excess; it doesn't need to be a very thick coating, as the batter will puff up when frying. Carefully lower the entire thing (stick included) into the hot oil and fry until golden, 1 1/2 to 2 minutes. Use tongs to transfer to a paper towel or wire rack. Repeat with the remaining sausages. Cool slightly, then serve with maple syrup, if desired.
  4. To freeze, cool completely and then store in a ziptop bag in the freezer for up to 3 months. To reheat, wrap loosely in a paper towel and microwave until heated through, about 40 seconds. Let cool slightly and enjoy!