By Made with just a few simple ingredients, these protein pancake sausages are fluffy on the outside, juicy on the inside, and pack 16 grams of protein each - no protein powder needed. They're quick, easy, and great on the go (although I'm not sure about syrup on the go!). Also, always a toddler favorite!
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We make our protein pancakes without protein powder at least twice a week for a high protein breakfast. It's one of the few meals our toddler will reliably eat, so I'm always looking for fun ways to remix the base. This one came from a video I saw where someone dipped precooked sausage in pancake batter and I immediately thought, okay, but what if the batter actually had protein in it?
So I swapped in my go-to 3 ingredient kodiak pancake recipe, pan-fried them up, and now we have something that hits 16g of protein per piece and tastes like something you'd order at a breakfast spot. Dan had three...
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the key to a good coat
The #1 thing that makes these work is batter thickness. Because the Greek yogurt and eggs replace water, this batter is naturally thicker than a standard pancake mix, which is exactly what you want. It clings to the sausage instead of sliding off. If it feels too thick to dip evenly, just add water a tablespoon at a time until it coats the back of a spoon.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Kodiak Protein Pancake Mix: The base of the batter. Birch Benders, protein Bisquick, or regular pancake mix all work - you just won't get the same protein boost from the batter without a high-protein mix.
- Eggs: Provide protein, structure, and richness. Don't swap these out.
- Greek yogurt: Makes the batter thick, creamy, and clingy - and adds protein. Plain non-fat works great here.
- Precooked chicken or turkey breakfast sausage patties: We love Amylu chicken breakfast sausage patties. Precooked is key - you're just coating and crisping, not cooking raw meat.
- Maple syrup: For dipping. Non-negotiable in this house!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: eggs & greek yogurt
Each large egg has about 6 grams of protein, so with 4 eggs in this batter, that's 24 grams of protein just from eggs before we even get to the mix or sausage. Add Greek yogurt and Kodiak mix, and the batter alone contributes about 7-8g per patty. Pair that with 9g from the Amylu sausage, and you're at 16g of protein per piece, all from whole food ingredients.
step by step: tips to nail this recipe every time
- Adjust the batter consistency as needed. Thin with water a tablespoon at a time if needed until the batter coats the back of a spoon or add a bit more pancake mix.
- Heat the pan first so the batter doesn't spread too much. Heat a skillet over medium heat and grease with cooking spray or butter.
- Place in the skillet and cook 2-3 minutes per side until golden brown. Serve immediately with maple syrup for dipping.
quick recipe video
expert tips
- Medium heat is everything. Too high and the outside burns before the batter sets. Medium heat gives you that golden, even crust.
- Press the patty gently into the batter and make sure every surface is coated before it hits the pan.
- Don't skip the preheat. A properly heated pan keeps the batter from sticking and helps it set fast so it doesn't slide off.
- Precooked sausage is key. You're warming it through and crisping the batter - not cooking raw meat. Keeps it fast and easy.
troubleshooting & testing notes
My batter keeps sliding off the sausage.
The batter is probably too thin. Add a tablespoon of Kodiak mix at a time until it's thick enough to coat and cling.
The outside is burning before the batter cooks through.
Turn the heat down to medium-low. Every stove runs a little differently - err on the side of lower and slower.
I used regular pancake mix instead of Kodiak.
Totally fine! The protein per patty will be lower (more like 10-11g instead of 16g) but they'll still taste great.
Recipe
Protein Pancake Sausage (16g protein!)
Ingredients
- 1 cup Kodiak Protein Pancake Mix (or pancake mix of choice)
- 4 eggs
- ½ cup plain Greek yogurt
- 8 precooked chicken or turkey breakfast sausage patties (we love Amylu)
- Maple syrup for dipping
- Cooking spray or butter for the pan
Before you start!
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Instructions
- Whisk together 1 cup Kodiak Protein Pancake Mix, 4 eggs, and ½ cup plain Greek yogurt until smooth. Add water or milk 1 tablespoon at a time if needed until batter is thick but coats the back of a spoon.
- Heat a skillet over medium heat and grease with cooking spray or butter.
- Dip each sausage patty in batter, coating all sides.
- Place in skillet and cook 2-3 minutes per side until golden brown.
- Serve immediately with maple syrup for dipping.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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