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Pancakes & Italian Sausage Balls

A comforting combination of fluffy pancakes and savory Italian sausage balls, perfect for brunch or dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

For the 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)
For the Sausage Balls
  • 1 lb 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
  • ¼ cup finely chopped onion (sautéed and cooled, optional) 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

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) for the sausage balls. Line a baking sheet with parchment or lightly oil it.
  2. Preheat a non-stick griddle or large skillet over medium heat for the pancakes.
Make the Pancake Batter
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
  3. Pour wet into dry and stir until just combined — small lumps are okay. Let rest 5 minutes.
Form the Sausage Balls
  1. In a mixing bowl, combine Italian sausage, breadcrumbs, Parmesan, egg, parsley, garlic powder, pepper, and optional sautéed onion.
  2. Mix with clean hands or a spoon until evenly combined.
  3. Roll into 1-inch balls (about 24). Place on prepared baking sheet.
Bake the Sausage Balls
  1. Bake in the preheated oven for 18–22 minutes, turning once halfway, until golden brown and internal temperature reaches 160°F (71°C).
  2. Tip: For extra crispiness, broil for 1–2 minutes at the end — watch carefully.
Cook the Pancakes
  1. Lightly butter the griddle. Pour 1/4 cup batter per pancake.
  2. 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.
  3. Keep pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish.
Serve
  1. 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.
  2. Garnish with chopped parsley or basil and enjoy immediately.

Notes

Healthy swaps include using turkey Italian sausage and low-fat buttermilk for lower-fat options. Gluten-free alternatives can be used, as well as modifications for low-carb/keto and vegan diets.