Step 1: Prepare Your Sausage. If using bulk sausage, divide it into 12 equal portions and shape them into small, cylindrical links, roughly the length of a typical breakfast sausage link. Heat a large skillet over medium heat and cook the sausage until browned and cooked through, about 5-7 minutes, turning occasionally. Drain off any excess grease and set aside on a plate lined with paper towels.
Step 2: Mix the Pancake Batter. In a large bowl, whisk together your pancake mix (or dry ingredients if making from scratch) according to package directions. Slowly add the wet ingredients, mixing just until combined. A few lumps are fine! Do not overmix, as this can lead to tough pancakes. Let the batter rest for 5 minutes.
Step 3: Cook the Pancakes. Heat a lightly greased griddle or non-stick pan over medium-low heat. Pour about ¼ cup of batter for each pancake, aiming for pancakes that are roughly 4-5 inches in diameter. Cook for 2-3 minutes per side, or until golden brown and cooked through. You want them cooked but still soft and pliable enough to roll without cracking. Repeat with the remaining batter, keeping cooked pancakes warm on a plate covered with foil or in a low oven (around 200°F/95°C).
Step 4: Prepare the Maple Glaze. While the pancakes are cooking, combine the pure maple syrup, butter, and a pinch of salt (if using) in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to low and let it thicken slightly for 3-5 minutes, stirring occasionally. You want a consistency that coats the back of a spoon. Be careful not to let it burn.
Step 5: Assemble the Rolls. Lay a warm pancake flat on a clean surface. Place one cooked sausage link near one edge of the pancake. Carefully roll the pancake tightly around the sausage link. Repeat with the remaining pancakes and sausage.
Step 6: Glaze and Serve. Arrange the assembled maple glazed sausage pancake rolls on a serving platter. Drizzle generously with the warm maple glaze. Serve immediately and enjoy the irresistible combination!