What are the ingredients in pancake on a stick?

December 20, 2025 •

4 min read

While many assume pancake on a stick recipes are complex, they often rely on surprisingly simple, everyday ingredients. Whether from scratch or a mix, the ingredients in pancake on a stick are a delicious blend of sweet and savory elements for a portable, fun breakfast or snack.

Quick Summary

This guide breaks down the essential ingredients for making pancake on a stick, covering standard batter components, the savory core, and various dipping sauces. It also compares homemade recipes with frozen and restaurant-style versions.

Key Points

Classic Batter: Key ingredients include all-purpose flour, buttermilk, eggs, baking powder, baking soda, sugar, and salt.
Savory Core: The traditional version uses pre-cooked breakfast sausage links as the central, savory element.
Commercial vs. Homemade: Store-bought versions often contain enriched flour, multiple sweeteners, and preservatives, differing from scratch recipes.
Frying Essential: Neutral-flavored oil, such as canola or vegetable oil, is used for deep-frying to achieve a golden, crispy exterior.
Preparation Tips: For homemade versions, cooking the sausages first and using a tall glass for dipping the batter ensures an even coating.
Sweet Variations: Sweet versions can be made with mini pancakes and fresh fruit like strawberries and bananas, skewered together.
Added Flavor: Additional ingredients like cornmeal for a corndog-like texture or a dash of vanilla extract can be included.

Essential Ingredients for Homemade Pancake on a Stick

Making a pancake on a stick at home is a fun and easy process that typically involves a core set of ingredients for the pancake batter and the savory center. While variations exist, the classic recipe is a combination of a simple pancake batter and a fully cooked sausage link.

The Core Pancake Batter Components

For a light and fluffy pancake coating, you will need the following basic ingredients, many of which you likely already have in your pantry:

Flour: All-purpose flour provides the fundamental structure for the batter.
Leavening Agents: A combination of baking powder and baking soda is crucial for creating a light, fluffy texture. Baking soda requires an acidic ingredient, like buttermilk, to activate fully.
Sugar: A couple of tablespoons of granulated sugar adds a touch of sweetness to balance the savory sausage.
Salt: A small amount of salt enhances the overall flavor profile.
Egg: The egg acts as a binder, holding all the ingredients together and adding richness to the batter.
Buttermilk: Buttermilk adds moisture and a slight tang, reacting with the baking soda for maximum leavening. If you don't have buttermilk, a combination of milk and a bit of lemon juice or white vinegar can work as a substitute.
Neutral Oil (for the batter): A small amount of neutral oil (like vegetable or canola) in the batter adds moisture.
Vanilla Extract (Optional but Recommended): A dash of vanilla can elevate the flavor of the pancake coating.

The Savory Center and Frying Oil

Beyond the batter, two other key ingredients are essential for creating the classic pancake on a stick:

Breakfast Sausage Links: Pre-cooked sausage links are the savory, protein-packed core of this handheld treat. The precooked nature ensures the sausage is fully cooked by the time the batter is golden brown.
Vegetable or Canola Oil (for frying): This is necessary for deep-frying the coated sausage to achieve a crispy, golden-brown exterior. Enough oil to submerge the sausage is needed.

Table: Homemade vs. Commercial Pancake on a Stick Ingredients


Ingredient Category	Homemade (From Scratch)	Commercial (e.g., Jimmy Dean)
Core Batter Base	All-purpose flour, baking powder, baking soda	Enriched Flour, Water, Soy Flour, Modified Corn Starch
Sweeteners	Granulated Sugar	Sugar, Dextrose, Brown Sugar
Leavening	Baking Powder, Baking Soda	Sodium Acid Pyrophosphate, Sodium Bicarbonate
Fats	Neutral Oil, Buttermilk	Vegetable Oil (Corn, Canola, and/or Sunflower), Soy Lecithin
Binder	Egg	Dried Egg Yolks, Soy Lecithin
Moisture	Buttermilk, Egg	Water, Nonfat Dry Milk
Savory Center	Pre-cooked breakfast sausage links	Fully cooked pork and chicken sausage link with flavoring additives
Additives	Vanilla Extract (optional)	Artificial Flavor, Maltodextrin, Caramel Color

Variations and Additional Ingredients

While the classic sausage-and-pancake combination is popular, many variations exist, incorporating different ingredients to change the flavor profile.

Fruity Pancake Skewers

Instead of sausage, you can create a sweet version using mini pancakes and fresh fruit. The ingredients would include:

Pre-made or homemade mini pancakes
Assorted fresh fruit, such as strawberries, banana slices, and blueberries
Skewers
Toppings like powdered sugar, maple syrup, chocolate sauce, or Nutella

Sweet and Salty Combo

For a twist, some recipes add a savory or sweet element directly into the batter. This might include adding a dash of cinnamon or substituting some water with maple syrup for a more pronounced sweet flavor. Another carnival-style variation uses yellow cornmeal in addition to the pancake mix for a heartier, corn-dog-like texture.

Expert Tips for Preparing the Ingredients

To ensure your pancake on a stick is a success, preparing your ingredients properly is key. For the classic sausage version, ensure your sausage links are cooked through and pat them dry before dipping to help the batter adhere better. For the batter, it's best to mix the dry and wet ingredients separately before combining them gently to avoid overmixing, which can lead to a tough pancake. Pouring the finished batter into a tall, narrow glass makes dipping the sausages much easier and more effective for getting an even coat.

Conclusion: Simple Ingredients, Maximum Fun

Ultimately, the ingredients in pancake on a stick are straightforward, whether you choose the classic sausage route or a sweeter, fruity variation. The core components of flour, eggs, milk, and leavening agents form the basis of a fluffy coating, while the filling and toppings allow for endless customization. With a little preparation and a few simple items, you can create a fun and delicious handheld breakfast or snack that's perfect for any occasion. By understanding these key ingredients, you can easily replicate this popular treat at home.

For further insights into the chemistry of pancakes, visit Serious Eats' Guide to the Science of Pancakes.

Frequently Asked Questions

A pancake on a stick uses a sweet pancake batter coating a savory breakfast sausage, creating a combination of sweet and salty flavors. A traditional corn dog uses a savory cornbread batter to coat a hot dog.

Yes, using a boxed pancake mix is a convenient and easy way to make pancake on a stick. You may need to add a bit more mix than the package suggests to get a thicker batter that will adhere well to the sausage.

Yes, the breakfast sausage links should be fully cooked before being dipped in the batter. This ensures the sausage is ready to eat by the time the outer pancake layer is golden brown.

A neutral-flavored oil with a high smoke point, such as vegetable oil or canola oil, is best for frying. This prevents the oil from imparting an unwanted taste to the final product.

While some muffin-tin versions can be baked, baking will not produce the same crispy exterior that frying does. Frying is the traditional method for the classic, carnival-style treat.

You can use vegetarian sausage links as a substitute for the meat. Another option is to create sweet, fruity pancake skewers with mini pancakes, fruit, and sweet drizzles.

A great trick is to pour your prepared batter into a tall glass. This makes it much easier to dip and fully submerge the sausage link for a uniform and complete coating.