Sweet, cheesy, and savory all collide in these golden, bite-sized pancake sausage balls made from pancake mix, sharp cheddar, and breakfast sausage. Each one is crispy on the edges, melty in the middle, and just begging for a dip in maple syrup.
Imagine stepping into a kitchen that smells like Saturday morning: buttery pancakes on the griddle, sizzling sausage, maybe a hint of something cheesy and a little indulgent. That’s what these sausage pancake balls bring to the table. They’re warm, a little quirky, and strangely hard to stop eating. Because they blur the line between breakfast and appetizer, they’re equally at home on a brunch buffet or as a cozy weeknight snack. Plus, you can eat them with your fingers, which means fewer dishes. And more importantly, more maple syrup on your actual face.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Sausage Pancake Balls Recipe
Not every dish needs a big moment. Some are here for the soft landings: Saturday brunches, bleary-eyed breakfast-for-dinner situations, or late-night fridge raids that end in maple drizzle.
- Ridiculously simple to make: You mix everything in one bowl, then roll it and bake. Minimal drama, maximum reward.
- Cozy, cheesy, craveable texture: You get that gooey cheesiness tangled up inside a fluffy, golden outer shell with spicy sausage hits.
- Great for gatherings (or hoarding): Whether you’re feeding a crowd or just… yourself (no judgment), these little guys get snatched up fast.
- Versatile flavor situation: Dip ’em in syrup, jelly, hot sauce, mustard—you do you. It’s hard to go wrong.
- Freezer-friendly magic: Make a double batch, freeze half, and yes, your future self will thank you.
- Hits every nostalgic itch: If brunch had a bite-sized comfort food mascot, this would be it.
Ingredient Notes
This is one of those recipes where the whole becomes way more exciting than the sum of its parts. But still, quality ingredients make a difference.
- Pancake mix: Use your favorite complete mix (just-add-water types are fine). A buttermilk-based one gives extra tenderness and those golden edges.
- Sharp cheddar cheese: Freshly shredded cheese melts better and adds richness. Pre-shredded can work in a pinch, but it won’t melt quite as cleanly.
- Breakfast sausage (uncooked): Go for your go-to brand (mild or hot both work). Pork brings flavor, but chicken sausage is a lighter swap.
- Milk: Just a splash to bring it all together. Whole milk adds richness, but 2% won’t ruin anything.
- Fresh parsley or chives: Not essential, but they “fancy up” the whole platter and add a pop of freshness.
- Maple syrup or jelly: For dipping. Real maple syrup wins for me (I mean, it’s basically a love language).
How To Make This Sausage Pancake Balls Recipe
You won’t need any fancy equipment here. Just follow along, and let’s get these little nuggets of joy baking.
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Preheat your oven and prep your pan: Set it to 350 degrees Fahrenheit and line your baking sheet with parchment paper (or just give it a loving mist of non-stick spray). This keeps cleanup blissfully easy.
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Mix everything together: In a big ol’ mixing bowl, toss in the pancake mix, shredded cheddar, raw sausage, and milk. If you’ve got a stand mixer, great—use the paddle attachment and go low speed for about a minute. No mixer? No problem. Put on some food-safe gloves and knead it up by hand until it’s evenly mixed. You want the cheese and sausage scattered throughout, not clumped in lonely little pockets.
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Roll into balls: Grab a cookie scoop or eyeball it with your hands. Each one should be about the size of a golf ball… kind of tempting to play, but don’t. Space them an inch apart on your prepared sheet.
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Bake until golden and sizzling: Slide ‘em into the oven for 20 to 23 minutes. Look for golden edges and no pink left in the sausage. Give one a poke (or a taste test, chef’s privilege) to make sure it’s done. The cheese should be deliciously gooey.
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Cool and serve: Let them sit for a few minutes so they don’t burn your mouth. Then pile them onto a platter, sprinkle with chopped herbs, and bring out the syrup or jelly. Or both. Or hot honey if you’re feeling bold.
Storage Options
Let’s be honest: these little guys tend to vanish quickly. But if you do end up with leftovers (or a strategic extra batch), here’s how to keep that goodness going.
Pop them in an airtight container and slide ’em into the fridge. They’ll stay nice for up to 4 days. When you’re ready to reheat, a quick 10-minute bake at 350 degrees brings them back to life. The microwave works too if you’re in a rush, but you’ll trade slightly less crispiness for speed—and honestly, that’s often worth it.
Now, for the freezer. Yes, you can absolutely freeze sausage pancake balls. Once they’ve fully cooled, lay them on a tray so they’re not sticking together and freeze for an hour or so. Then pack them into a zip-top bag or sealed container. They’ll be good for a couple of months.
To reheat from frozen, bake them straight from the freezer at 350 degrees for about 15 minutes or until heated through. No need to defrost—bless.
Variations and Substitutions
These are wildly adaptable once you realize you’ve basically invented breakfast meatballs. Let’s play.
- Different cheese: Try pepper jack for heat, gouda for smokiness, or even cream cheese mixed in if you want a softer interior.
- Use flavored sausage: Maple, sage, or spicy andouille would each take the flavor in a totally fun direction.
- Add-ins like jalapeños or scallions: If you like a tiny kick or more complexity, go for it. Just chop finely so they don’t get pushy in the mix.
- Gluten-free pancake mix: Plenty of options out there that bake up beautifully without sacrificing texture.
- Vegan-style fixes: Swap the sausage for plant-based crumble, the cheese for dairy-free shreds, and use almond or oat milk instead. Texture changes slightly, but still tasty.
What to Serve with Sausage Pancake Balls
They’re kinda self-contained, but if you’re making a whole thing out of it (and I gently encourage that), here’s some pairing inspiration.
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Pair it with something fresh and fruity: A bright citrus salad or fresh berries balance out the richness beautifully. Bonus: people will be wowed by the contrast without you breaking a sweat.
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Bring out some dipping options: Sure, maple syrup is the classic, but try pepper jelly, apple butter, or even a mustard-honey situation. Variety makes them disappear faster.
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Add a hearty side: A creamy scrambled egg or even a small bowl of stew adds warmth and anchors the meal if you’re going for brunch-as-dinner.
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Sweet finishes never hurt: If you lean sweet after savory, these peanut butter banana ice cream sandwiches are weirdly excellent follow-ups.
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Warm bread and butter (trust me): Something soft and a little indulgent, like sourdough toast with jam, fits the cozy breakfast-y vibe perfectly.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these sausage pancake balls ahead of time?
Absolutely! You can mix and roll the balls ahead of time, then chill them overnight in the fridge. Just pop them in the oven when you’re ready. Or bake them completely, let them cool, and store them in the fridge or freezer. They reheat like champs either way.
Can I use pre-cooked sausage?
You can, but the texture changes a bit. Uncooked sausage binds with the pancake mix better and gives a more cohesive bite. Pre-cooked sausage might end up kind of floaty and not hold together as nicely. But if it’s all you have, give it a whirl—just chop it up really fine.
What’s the best dipping sauce for these?
Maple syrup is the iconic partner here, especially real maple syrup—it brings that caramel warmth. But don’t stop there. Grape or apple jelly works, as does spicy-sweet mustard, sriracha mayo, or any sauce you’d dip breakfast sandwiches in. The weirder your pantry, the better the results sometimes.
Can I double or triple the recipe?
Yes, please do! The only thing to watch is your oven timing—make sure your sausage balls aren’t overcrowded on the pan. Use a couple trays if needed, and rotate halfway through for even browning. Freezing the extras is also a very wise move, and your sleepy self next weekend will be thrilled.
Sausage Pancake Balls
Ingredients
Main Ingredients
- 2 cups (250 g) pancake mix just-add-water type; buttermilk-based preferred
- 8 oz (225 g) sharp cheddar cheese freshly shredded
- 1 lb (450 g) breakfast sausage uncooked, pork or chicken, mild or hot
- 1/2 cup (120 ml) milk whole milk preferred, or 2%
- 2 tbsp (6 g) fresh parsley or chives chopped, for garnish (optional)
- maple syrup or jelly for serving/dipping
Equipment
- Baking sheet
- Parchment Paper or Non-Stick Spray
- Mixing bowl
- Cookie Scoop (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or mist with non-stick spray.
- Add the pancake mix, shredded cheddar, raw sausage, and milk to a large mixing bowl. Mix until everything is evenly combined—use a stand mixer with a paddle on low for 1 minute, or knead by hand with gloves.
- Scoop or roll the mixture into balls, each about the size of a golf ball. Place them 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven for 20–23 minutes, until golden around the edges and no pink remains in the sausage. The cheese should be bubbly and gooey.
- Let the balls cool for a few minutes before serving. Garnish with chopped fresh herbs, if desired. Serve with maple syrup or jelly for dipping.
