Pancake and Sausage on a Stick

Prep Time
30 min
18 servings

Breakfast is as fun as a day at the fair with this sweet recipe.



tbsp flavourless oil, plus more for frying
cup all-purpose flour
cup oat flour or more all-purpose flour
tbsp sugar
1 ½
tsp baking powder
tsp kosher salt
tsp baking soda
cup buttermilk
large egg
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

Step 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 °F.

Step 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).

Step 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.

Step 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!

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