Pancake sausage balls are where breakfast meets appetizer! They combine three of my favorite breakfast staples: fluffy pancakes, savory sausage, and melty cheese.
They’re quick, easy, and perfectly sized for on-the-go grazing. Plus, their delightful sweet and savory balance makes them real crowd-pleasers.
WANT TO SAVE THIS RECIPE?
I drizzle them with maple syrup, but you can also serve them with your favorite jelly. They're the ultimate grab-n-go breakfast or appetizers for your next event.
In fact, I typically make a double batch. I freeze the unbaked rolled sausage balls for up to 3 months. Then, I pop them straight from the freezer into the oven when needed. Easy, peasy, sausage and cheesy!
Ingredient Notes
- Pancake Mix: The base that binds everything together. It delivers pancakes’ classic fluffy texture and a hint of sweetness. I like Pearl Milling Company, but Bisquick works just as well.
- Shredded Cheddar Cheese: Provides a rich, tangy flavor and loads of gooey melted goodness. It complements the savory sausage perfectly. When my mom makes these, she uses mild cheddar, but I prefer sharp.
- Breakfast Sausage: The star of the dish. It delivers savory, spiced flavors that pair beautifully with the other ingredients.
- Milk: Adds moisture and helps the ingredients blend smoothly. We buy whole milk at my house, so that's what I use. You can stick to whatever you have in your fridge.
- Fresh Parsley or Chives: I'm partial to chives but use whichever you prefer. They'll both provide color and a fresh, herby flavor.
- Maple Syrup or Jelly: The perfect dipping options. Either will add a touch of sweetness to balance the sausage balls’ savory flavors.
How to Make Pancake Sausage Balls
I love an easy breakfast recipe! This one has only five steps!
1. PREPARE. Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray, or line it with parchment paper.
2. MIX. Add the ingredients (sans toppings) to a large bowl. Mix for about a minute until well mixed.
3. SHAPE. Use your hands or a cookie scoop to roll the mixture into 1 1/2-inch round balls. Place them about an inch apart on the prepared baking sheet.
4. BAKE. Cook the balls for 20 to 23 minutes. Or until the sausage is fully cooked and the pancake batter is golden brown.
5. FINISH & SERVE. Remove the baked sausage balls from the oven and let them cool briefly. Garnish with parsley or chives and serve with your choice of dipping sauce. Enjoy!
Tips for the Best Pancake Sausage Balls
Like other sausage ball recipes, this one is super simple. I've compiled a list of tips that should make it even easier.
- Fresh is best. Skip pre-shredded cheese and grate your own. Freshly shredded cheese melts better and has a smoother texture.
- Room temperature is key. Allow the cheese, breakfast sausage, and milk to come to room temperature before mixing. It makes them easier to handle and helps them incorporate more easily.
- Don’t overmix! Overmixing can lead to dense, dry balls. Gently fold everything together until just combined. Try not to overwork them when shaping the balls, either. I mix and shape by hand for that very reason.
- Choose your consistency. If the mixture seems dry, add extra milk (about 1/4 cup). If it's too runny, add a bit more pancake mix or sausage.
- Amp up the flavor. Add optional seasonings like garlic powder, black pepper, or a pinch of cayenne for heat. I like red pepper flakes.
- Try tasty variations. Experiment with different shredded cheeses like Pepper Jack or Mozzarella. Add minced jalapeños for heat or crumbled bacon for extra yumminess.
How to Store
I have make-ahead, storage, and freezing tips, too!
To Make-Ahead: Form and place the balls on a baking sheet. Cover with plastic wrap and refrigerate overnight. Or freeze for up to 3 months and bake directly from frozen. Simply add 5 to 7 minutes to the cooking time.
To Store: Place the cooked and fully cooled pancake sausage balls in an airtight container. Refrigerate for up to 4 days.
To Freeze: Arrange the cooked sausage balls on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
To Reheat: Warm the sausage balls in a microwave in 30-second intervals until warm. Or bake in a preheated oven at 350 degrees for 10 to 15 minutes. For crispier results, use a 400-degree air fryer for 2 to 3 minutes.
Other Delicious Sausage Recipes
Italian Sausage Soup
Sausage Hashbrown Breakfast Casserole
Sausage Cream Cheese Crescent Rolls
Bob Evans Sausage Gravy
Pancake Sausage Balls
34
servings15
minutes20
minutes89
kcalPancake sausage balls are a sweet & savory breakfast treat. They're perfect for on-the-go snacking, party appetizers, or enjoying with syrup or jelly.
Ingredients
2 1/2 cups pancake mix
2 cups sharp cheddar cheese, freshly shredded
1 pound breakfast sausage, uncooked
1/4 cup milk
fresh parsley or chives, finely chopped, for garnish
maple syrup or jelly, for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. (Or lightly coat it with non-stick cooking spray.)
- In a large mixing bowl, combine the pancake mix, shredded cheese, uncooked sausage, and milk. If using a stand mixer, attach the paddle. Mix at low speed for about 1 minute until the ingredients are evenly combined. If mixing by hand, wear food-safe gloves. Knead the mixture thoroughly to ensure even distribution.
- Use a cookie scoop or your hands to form the mixture into golf ball-sized portions. (Approximately 1 1/2 inches in diameter.) Place each ball onto the prepared baking sheet, ensuring about 1 inch of space between them to allow for even cooking.
- Place the baking sheet in the oven and bake for 20–23 minutes. Or until the sausage balls are golden brown and cooked through. Check for doneness with a thermometer or by cutting into one of the sausage balls. There should be no pink in the sausage, and the cheese should be melted.
- Remove the sausage balls from the oven and let them cool for a few minutes. Arrange them on a serving platter. Sprinkle with freshly chopped parsley or chives for a touch of color and flavor. Serve warm with maple syrup or jelly for dipping. Enjoy!
Notes
- Use fresh, not bagged, cheese for the best taste and texture.
- Let the cold ingredients warm to room temperature for ease of handling. I set mine out at least 30 minutes beforehand.
- Don’t overmix, and adjust the consistency as needed.
- Tweak with added seasonings, different cheeses, or crumbled bacon. I add red pepper flakes for heat, but minced jalapenos work nicely, too.
Nutrition (Not Including Maple Syrup or Jelly for Serving)
- Total number of serves: 34
- Calories: 89kcal
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 23mg
- Sodium: 177mg
- Potassium: 62mg
- Carbohydrates: 3g
- Protein: 4g
- Vitamin A: 146IU
- Calcium: 71mg
