We’ve always loved how sausage balls bring a comforting, savory twist to any gathering, and our Sausage Balls with Pancake Mix recipe takes that classic favorite to new heights. It’s a smart shortcut that combines juicy sausage with everyday pantry staples for a crowd-pleasing appetizer that’s as easy as it is irresistible.
Perfect for breakfast, parties or game day, this recipe proves you don’t need fancy ingredients to deliver big flavor. We’re excited to share our simple approach that keeps things fun and foolproof every time.
Ingredients
For our Sausage Balls with Pancake Mix, we rely on a handful of straightforward ingredients that blend effortlessly to deliver a savory, comforting appetizer. These items, pulled from everyday pantry staples, ensure a quick prep while packing bold flavors.
We organize the ingredients below in the order they’re typically used—starting with dry components—along with precise measurements and any necessary prep notes for accuracy.
- Pancake mix: 2 cups – We use this as the dry base to bind everything together; opt for a standard all-purpose mix for the best texture.
- Garlic powder: ½ teaspoon – Added next for its aromatic punch; we recommend freshly ground if available to enhance the savory notes.
- Onion powder: ½ teaspoon – This follows to build depth; it’s a simple way we amp up the flavor without extra prep.
- Ground sausage: 1 pound, uncooked – We incorporate this meaty element third; choose mild or spicy based on your heat preference, and ensure it’s thawed if frozen.
- Shredded cheddar cheese: 2 cups – We add this for creamy melt; freshly shredded works best to avoid additives in pre-shredded varieties and maximize gooeyness.
- Milk: ¼ cup, optional – Stirred in last if needed; we include this to adjust dough consistency, making it easier to form balls without overworking the mixture.
Equipment Needed
To prepare our Sausage Balls with Pancake Mix seamlessly after gathering the ingredients, we need a few essential tools that ensure efficient mixing, shaping, and baking. These items help us achieve the perfect texture and golden-brown finish while minimizing mess.
Here’s a complete list of the equipment we recommend, organized by the order of use in the recipe process:
- Large Mixing Bowl: We use this first to combine the pancake mix, spices, ground sausage, and cheese. Opt for a sturdy, non-slip bowl to handle the dough’s thickness without spills.
- Measuring Cups and Spoons: Accurate measurements are key for our recipe’s success—grab a set that includes 1-cup, ½-cup, and teaspoon measures to portion out ingredients like the 2 cups of pancake mix and ½ teaspoon of garlic powder precisely.
- Spoon or Cookie Scoop: For shaping the balls, we prefer a medium-sized cookie scoop (about 1.5 tablespoons) to create uniform sizes, ensuring even baking and a professional look.
- Baking Sheet: A standard rimmed baking sheet is essential for placing the formed sausage balls. We line it with parchment paper for easy cleanup and to prevent sticking.
- Parchment Paper or Silicone Baking Mat: This non-stick surface goes on the baking sheet to keep our Sausage Balls with Pancake Mix from adhering and promotes even browning.
- Oven: A conventional or convection oven preheated to 375°F is required for baking. Ensure yours has a reliable timer to avoid overcooking.
- Cooling Rack (Optional but Recommended): After baking, we transfer the balls to a cooling rack to maintain crispiness and allow excess grease to drain.
By having these tools ready, we streamline the process from mixing to serving, making our Sausage Balls with Pancake Mix a quick and enjoyable recipe for any occasion. Always check that your equipment is clean and in good condition for the best results.
Instructions
Now that we have gathered our ingredients and essential tools, we guide you through the simple steps to create delicious Sausage Balls with Pancake Mix that are crispy on the outside and flavorful inside.
Prepare the Mixture
First, we preheat the oven to 375°F to ensure even baking. In a large mixing bowl, we combine 2 cups of pancake mix, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder, stirring them together until the dry ingredients are evenly blended for a savory base.
Next, we add 1 pound of uncooked ground sausage and 2 cups of shredded cheddar cheese to the bowl, using our hands or a spoon to mix everything thoroughly until the mixture forms a cohesive dough that holds together easily. If the dough feels too dry, we incorporate up to ¼ cup of milk gradually, mixing until it reaches a slightly sticky consistency that promises a moist and cheesy texture once baked.
Form the Balls
Once the mixture is ready, we scoop out portions using a spoon or cookie scoop to form uniform balls, aiming for about 1-inch in diameter to ensure they cook evenly and yield around 24-30 pieces depending on size.
We roll each portion between our palms to create smooth, round shapes, placing them on a parchment-lined baking sheet spaced about 1 inch apart so they bake up golden and crisp without sticking together, resulting in bite-sized appetizers perfect for sharing.
Bake the Sausage Balls
We arrange the formed balls on the prepared baking sheet and slide it into the preheated oven at 375°F, baking for 15-20 minutes until they turn a deep golden brown and reach an internal temperature of 160°F for safe consumption.
After baking, we remove the sheet from the oven and let the balls cool on a rack for 5 minutes, allowing the flavors to settle into a savory, cheesy delight that pairs wonderfully with dips or enjoyed on their own.
Make-Ahead Instructions
As we explore ways to make our Sausage Balls with Pancake Mix even more convenient for busy days or gatherings, preparing them ahead of time ensures you can enjoy fresh, flavorful bites without last-minute hassle. Let’s break down the steps for make-ahead preparation, focusing on mixing, shaping, storing, and reheating to maintain that perfect golden-brown crispiness and savory taste.
Preparing and Storing the Mixture
We recommend starting by mixing the dough up to 24 hours in advance. Begin with the dry ingredients—2 cups of pancake mix, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder—in a large bowl as outlined in our step-by-step instructions. Add the 1 pound of ground sausage and 2 cups of shredded cheddar cheese, then combine until it forms a cohesive dough. If the mixture feels too dry, incorporate the optional ¼ cup of milk for the right consistency.
Once mixed, cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate it for up to 24 hours. This allows the flavors to meld, enhancing the bold, savory notes of the sausage and cheese for a more delicious result when baked.
Shaping and Freezing for Later
For longer storage, shape the balls ahead and freeze them to preserve their tender, chewy texture. Use a spoon or cookie scoop to form uniform balls as described earlier, then place them on a baking sheet lined with parchment paper. Avoid overcrowding to prevent sticking.
Freeze the shaped balls on the sheet for about 1-2 hours until solid—this step, known as flash-freezing, keeps them from clumping. Once frozen, transfer the balls to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months, making this a foolproof option for meal prep.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 24 hours | Keep covered; bake directly from fridge, adding 2-3 minutes to bake time. |
| Freezing | Up to 3 months | Flash-freeze first; label with date for easy tracking. |
Thawing and Baking
When you’re ready to enjoy our Sausage Balls with Pancake Mix, thaw frozen balls in the refrigerator overnight for even cooking and to retain their moist, flavorful interior. Preheat your oven to 375°F and bake the thawed balls on a parchment-lined baking sheet for 15-20 minutes, or until they reach a golden-brown perfection with a satisfying crunch.
If baking from frozen, add 5-7 minutes to the original bake time, checking for an internal temperature of 160°F to ensure they’re fully cooked. This method keeps the appetizer crowd-pleasing and ready in minutes. For reheating leftovers, warm them in a 350°F oven for 5-10 minutes to restore that fresh-baked aroma and taste.
Conclusion
We’ve loved sharing this simple Sausage Balls with Pancake Mix recipe that’s become a go-to favorite in our kitchen. It’s a versatile treat that brings people together for any occasion, blending ease with mouthwatering flavors.
As we wrap up, we’re confident you’ll enjoy making these as much as we do, so give it a try and make it your own crowd-pleaser.
Frequently Asked Questions
What are the key ingredients for Sausage Balls with Pancake Mix?
The main ingredients include 2 cups of pancake mix as the base, 1 pound of uncooked ground sausage (mild or spicy), 2 cups of shredded cheddar cheese for creaminess, and ½ teaspoon each of garlic and onion powder for flavor. Optionally, add ¼ cup of milk to adjust dough consistency. These pantry staples make it simple and flavorful.
How do I prepare Sausage Balls with Pancake Mix?
Preheat your oven to 375°F. Mix pancake mix, garlic powder, and onion powder in a bowl, then add sausage and cheese to form a dough (add milk if needed). Scoop into balls, place on a parchment-lined baking sheet, and bake for 15-20 minutes until golden and cooked through. Cool on a rack before serving.
Can I make Sausage Balls with Pancake Mix ahead of time?
Yes, prepare the dough up to 24 hours in advance and refrigerate it to let flavors meld. For longer storage, shape the balls, flash-freeze them, and store for up to 3 months. Thaw in the fridge before baking for the best results, keeping them fresh and convenient for gatherings.
What equipment do I need for this recipe?
You’ll need a large mixing bowl to combine ingredients, measuring cups and spoons for accuracy, a spoon or cookie scoop to shape the balls, a baking sheet lined with parchment paper, and a preheated oven at 375°F. A cooling rack helps maintain crispiness after baking for easy prep.
How should I store Sausage Balls with Pancake Mix?
Store uncooked dough in the fridge for up to 24 hours or shape and freeze the balls for up to 3 months. Once baked, keep them in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F for a few minutes to restore crispiness and flavor.
Are there variations for Sausage Balls with Pancake Mix?
You can swap mild sausage for spicy, use different cheeses like pepper jack for extra kick, or add herbs like parsley. Experiment with dips such as mustard or ranch. Keep the basic ratio intact for the best texture, making it versatile for breakfast, parties, or game day snacking.