Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 dippers
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons vegetable oil
6 to 10 small breakfast sausages
vegetable oil for frying
Pan-fry the breakfast sausages over medium heat until cooked through.
Slice the breakfast sausages in half length-wise.
Combine the flour, baking powder, baking soda, and salt in a medium bowl with a wire whisk.
Add the buttermilk, vegetable oil, and egg to a small bowl or glass measuring cup and whisk with a fork to combine.
Add the wet ingredients to the dry ingredients and stir just until combined.
Heat a small amount of vegetable oil in a large skillet and spoon the pancake batter into the skillet to make long, thin shaped pancakes.
Let the pancakes fry on one side for just a minute or two before pressing two or three of the breakfast sausage halves into the pancake batter.
Top the sausage halves with a little bit more batter before flipping them to cook on the second side.
Once the pancake dippers have browned on both sides, remove them from the pan and serve immediately with maple syrup for dipping.
Feel free to try this recipe with bacon strips, turkey bacon, or any other breakfast meat of your choice!