PANCAKE SAUSAGE BALLS
These Pancake Sausage Balls are made with sausage, cheese, pancake mix, and maple syrup for the perfect sweet-and-savory breakfast bite. Great for brunch, holidays, and busy mornings.
Why You’ll Love These Pancake Sausage Bites
If you love pancakes with a side of sausage, these will be your new favorite! We added maple syrup on the side to dip them in, and we all agreed that it was wonderful! Only 4 simple ingredients and so easy to make, and perfect for any holiday, brunch, or breakfast. We will definitely be making these for the holidays. We have been big fans of classic sausage balls for years, and these are a wonderful addition. They are just as easy to make, too!
What Pancake Mix Do You Use?
We use Bisquick pancake mix and it has always worked well. For those of you who eat gluten-free, they also have a gluten-free version of this, and we have used it, and it worked well.
Why Maple Syrup in The Mix?
Other recipes use milk in the ingredient list, but we wanted to try it with the maple syrup. We personally liked this better; it added a great sweetness to the recipe. We have always loved the combination of cheddar cheese with something sweet, and this recipe is no exception! Then you dip them in maple syrup.. DELICIOUS!
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Pancake Sausage Balls
Ingredients
- 2 ½ cups of pancake mix
- 2 ½ cups of shredded cheddar cheese
- 1 lb of breakfast sausage
- ½ cup of maple syrup + extra for dipping
Instructions
- Preheat oven to 400 degrees.
- Mix all ingredients in a large mixing bowl. You can use a mixer or just stir it together with a spoon.
- Shape the mixture into balls (about the size of a walnut) and place on a baking sheet.
- Bake for 15-20 minutes until a bit of brown on the top.
- Serve warm with maple syrup or jelly for dipping.
Notes
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So, so good! Pancake mix is my new go-to, it gives them so much better texture than baking mix. Why have I never thought of using it?
I used extra sharp freshly shredded cheese, Pearl Milling Co pancake mix, Jimmy Dean regular sausage, and added a little splash of maple syrup in the mix, and we thought they were absolutely delicious! I didn’t shape them, just used a little cookie scoop and dropped them on parchment paper on a cookie sheet. I baked mine at 350° – my oven runs hot. They are the best sausage balls we’ve EVER had in our 78 years, and we have experimented with many recipes. They were perfect – tender inside with slightly crisp edges.
I’ve been making sausage balls since the early 1970s, and back then, we used a cheese called Kraft Coon cheese (which was sharp but mellow – I miss it!), along with Bisquick and sausage. The cheese was melted in a pot, then the Bisquick and uncooked sausage were added and everything mixed together. I actually like the “modern day” version with shredded cheese – much more simple – and your recipe is the best!
Can I store overnight in the fridge before baking? And what’s a good cheese substitute?
I cant say if you should to that or not, we have never tried it. It may work! As far as I guess you can leave it out. We only make the recipes the way we have the written up.
I assume the breakfast sausage is precooked? Not mentioned in the recipe
No, it is not precooked. The sausage will cook when you put it in the oven.
I love these makes a nice treat for Sunday morning with a cup of coffee.
Thanks for inspiration
You’re very welcome!!