Pancakes & Italian Sausage Balls
Easy Homemade Pancakes & Italian Sausage Balls — Traditional, Healthy Comfort Food
Introduction (Storytelling + Emotion)
There’s something about Pancakes & Italian Sausage Balls that takes me straight back to sleepy Sunday mornings and noisy family kitchens — the sizzle of sausage, the sweet smell of butter on hot griddles, and the clink of coffee cups. This easy, homemade combo is comfort food with a little personality: fluffy pancakes paired with savory Italian sausage balls make for a brunch that feels special without being fussy.
Serve this cozy duo for weekend brunch, weeknight dinner when you want something familiar and fast, holiday morning spreads, or a crowd-friendly potluck. Pancakes & Italian Sausage Balls work as a hearty breakfast, a playful dinner, or a savory snack for game day.
🧂 Ingredients
Makes about 12 pancakes and 24 sausage balls (serves 4–6)
Pancakes:
- 2 cups all-purpose flour (or 1½ cups whole wheat + ½ cup all-purpose)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar, let sit 5 min)
- 2 large eggs
- 3 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
Italian Sausage Balls:
- 1 lb (450 g) Italian sausage, casings removed (mild or hot)
- 1 cup plain breadcrumbs (or panko)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 tsp dried Italian seasoning)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Optional: 1/4 cup finely chopped onion (sautéed and cooled) for added flavor
For serving:
- Maple syrup and butter for pancakes
- Marinara or spicy tomato sauce for sausage balls
- Fresh parsley or basil for garnish
👩🍳 Directions
Preheat oven and prepare pans.
- Preheat oven to 375°F (190°C) for the sausage balls. Line a baking sheet with parchment or lightly oil it.
- Preheat a non-stick griddle or large skillet over medium heat for pancakes.
Make the pancake batter (10 minutes).
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour wet into dry and stir until just combined — small lumps are okay. Let rest 5 minutes.
Form the sausage balls (10 minutes).
- In a mixing bowl, combine Italian sausage (remove casing), breadcrumbs, Parmesan, egg, parsley, garlic powder, pepper, and optional sautéed onion.
- Mix with clean hands or a spoon until evenly combined.
- Roll into 1-inch balls (about 24). Place on prepared baking sheet.
Bake the sausage balls (18–22 minutes).
- Bake in the preheated oven for 18–22 minutes, turning once halfway, until golden brown and internal temperature reaches 160°F (71°C).
- Tip: For extra crispiness, broil for 1–2 minutes at the end — watch carefully.
Cook the pancakes (about 2–3 minutes per side).
- Lightly butter the griddle. Pour 1/4 cup batter per pancake.
- Cook until bubbles form on the surface and edges look set (about 2–3 minutes), flip, and cook another 1–2 minutes until golden and cooked through.
- Keep pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish.
Serve.
- Stack pancakes, add butter and maple syrup. Plate sausage balls with a small bowl of marinara for dipping or place them on the side of the pancakes for a hearty combo.
- Garnish with chopped parsley or basil and enjoy immediately.
💡 Tips & Variations
Healthy swaps:
- Lower-fat: Use turkey Italian sausage and swap whole milk buttermilk for low-fat buttermilk.
- Gluten-free: Use 1:1 gluten-free flour blend for pancakes and gluten-free breadcrumbs or almond flour for sausage balls.
- Low-carb / Keto: Make almond flour pancakes (use almond flour + eggs + a little baking powder) and swap sausage ball breadcrumbs for crushed pork rinds or grated Parmesan.
- Vegan: Use plant-based sausage, a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg), and dairy-free milk and butter substitutes. For cheese, use nutritional yeast or vegan Parmesan.
Flavor variations:
- Add a pinch of cinnamon to pancake batter for warmth.
- Mix shredded cheddar or mozzarella into the sausage mixture for melty centers.
- Make spicy sausage balls with red pepper flakes or hot Italian sausage.
Serving ideas:
- Turn sausage balls into appetizer bites with toothpicks and marinara — great for parties.
- Make it breakfast-for-dinner with scrambled eggs and a side salad.
- Use leftover pancakes as sandwich bread: sausage, egg, and a slather of mustard or aioli.
Storage & reheating:
- Refrigerator: Store pancakes and sausage balls separately in airtight containers for up to 3–4 days.
- Freezer: Lay sausage balls on a tray to freeze individually, then transfer to a freezer bag (up to 3 months). Pancakes freeze well between sheets of parchment in a bag.
- Reheat: Warm sausage balls in a 350°F (175°C) oven for 8–10 minutes (from refrigerated) or 12–15 minutes (from frozen). Reheat pancakes in a toaster, oven (300°F/150°C for 6–8 minutes), or microwave for quick warming.
🩺 Health & Lifestyle Tie-in (Optional)
This Pancakes & Italian Sausage Balls meal can be adapted to fit healthier lifestyles — lean proteins, whole grains, and portion control make it part of a balanced diet. High-protein meals help keep you full longer, supporting energy and focus through busy days. Eating nourishing meals at home not only helps your wellbeing but can also reduce medical and lifestyle-related expenses over time — a small step toward both better health and financial peace of mind.
Conclusion
There’s something wildly comforting about a stack of warm pancakes beside savory Italian sausage balls — simple, satisfying, and surprisingly versatile. Try this easy, homemade Pancakes & Italian Sausage Balls for your next brunch or cozy weeknight dinner. If you make this dish, let me know in the comments or tag me — I’d love to see your version and any delicious twists you added!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Pancakes & Italian Sausage Balls
Ingredients
Method
- Preheat oven to 375°F (190°C) for the sausage balls. Line a baking sheet with parchment or lightly oil it.
- Preheat a non-stick griddle or large skillet over medium heat for the pancakes.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour wet into dry and stir until just combined — small lumps are okay. Let rest 5 minutes.
- In a mixing bowl, combine Italian sausage, breadcrumbs, Parmesan, egg, parsley, garlic powder, pepper, and optional sautéed onion.
- Mix with clean hands or a spoon until evenly combined.
- Roll into 1-inch balls (about 24). Place on prepared baking sheet.
- Bake in the preheated oven for 18–22 minutes, turning once halfway, until golden brown and internal temperature reaches 160°F (71°C).
- Tip: For extra crispiness, broil for 1–2 minutes at the end — watch carefully.
- Lightly butter the griddle. Pour 1/4 cup batter per pancake.
- Cook until bubbles form on the surface and edges look set (about 2–3 minutes), flip, and cook another 1–2 minutes until golden and cooked through.
- Keep pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish.
- Stack pancakes, add butter and maple syrup. Plate sausage balls with a small bowl of marinara for dipping or place them on the side of the pancakes for a hearty combo.
- Garnish with chopped parsley or basil and enjoy immediately.
