Gluten-Free Pancake and Sausage Sticks Recipe

Quick Overview

• Servings: 7
• Calories: 140
• Protein per serving: 8g
• Difficulty: Medium
• Diet types: Gluten-free & dairy-free
• Flavor notes: Sweet & savory

Why you’ll love gluten-free pancake and sausage sticks

Making gluten-free breakfasts that travel well can be a challenge, especially when you want something warm, portable, and quick to reheat. These pancake and sausage sticks are a nostalgic twist on a classic fair food, adapted to be gluten-free and dairy-free while still delivering comfort and protein in one bite.

They’re great when you want to meal-prep for busy mornings, serve a crowd, or give kids an easy-to-eat protein-packed option.

• Simple prep: The batter comes together quickly and the skewering step is straightforward—no complicated techniques required.
• Protein-forward comfort: Each serving provides a solid dose of protein while still tasting like a comforting breakfast treat.

Step One. Whisk eggs, yogurt, water, and oil together, then stir in the pancake mix until a smooth batter forms.

Step Two. Pat sausages dry, skewer each link, then dip and turn to coat thoroughly. Lift and gently tap to remove excess batter.

Step Three. In a large nonstick pan over medium-low heat, grease the surface and cook each skewer for about 2 minutes per side, rotating with tongs so the pancake coating browns evenly.

Step Four. Serve warm with maple syrup or your favorite dipping sauce.

Michelle’s Tips & Tricks

• Work in small batches. Batter adheres best when sausages are dry and you work with a few at a time, especially if your pan is small.
• Trim skewers to size. Standard skewers can be long; cut them to fit your pan safely.
• For kids, remove skewers before serving. To make them safer for little hands, pull the sausage off the skewer after cooking.
• Use leftover batter. Any extra batter can be fried as small pancakes so nothing goes to waste.

Storage & Reheating Instructions

These are best eaten fresh but will keep in the refrigerator for up to 3 days. Reheat in a hot air fryer or a skillet for a few minutes until the pancake coating is crisp again. Avoid microwaving if you want to preserve texture.

Ingredients

• 2 eggs
• 3 tbsp water
• 2 tbsp avocado oil (or another neutral oil)
• 1/4 cup Greek-style yogurt (use dairy-free if desired)
• 1 1/2 cups gluten-free pancake mix
• 7 apple chicken breakfast sausages

Instructions

1. Whisk eggs, yogurt, water, and oil together until combined. Add pancake mix and stir until a smooth batter forms.
2. Pat sausages completely dry to remove excess moisture before coating.
3. Skewer a sausage, dip it into the batter, turning to coat completely. Lift and gently tap to remove excess batter.
4. Heat a large nonstick pan over medium-low heat and grease well. Cook each skewered sausage about 2 minutes per side, rotating with tongs so the pancake coating browns evenly.
5. Serve warm with maple syrup for dipping.

Notes

You can make this recipe using your preferred homemade gluten-free pancake batter instead of a store mix. Work in batches if your pan is small and use any leftover batter to cook small pancakes.