In a large nonstick saute pan over medium-high heat, brown the sausage while breaking it apart, for approximately 4 to 5 minutes.
Remove the sausage from the pan to paper towels. Discard excess grease or keep 2 tablespoons for frying the pancakes.
In a large bowl, combine the flour, sugar, salt, and baking powder. In another bowl, whisk together the buttermilk and egg yolks until smooth and velvety. Reserve the egg whites in a third bowl.
Add buttermilk and egg yolks to the flour mixture. Stir with a spoon until well incorporated.
Add the melted butter and stir until well incorporated. Using an electric hand mixer, beat the egg whites in a bowl until stiff peaks are formed, approximately 2 to 3 minutes. Fold the egg whites into the batter using a rubber spatula. Batter should be fluffy.
In a large nonstick skillet over medium heat, add 2 tablespoons butter or 2 tablespoons of the reserved sausage fat. Working in batches, ladle the batter in the pan to form 4-inch pancakes.
Sprinkle a heaping tablespoon of cooked sausage onto each pancake. Batter should puff up around sausage. Cook each pancake for 2 to 3 minutes then flip, cooking for an additional 2 to 3 minutes until nicely browned and cooked through. Repeat with remaining batter and sausage.
Once finished, remove the pancakes from the pan onto a platter.
Spread liberally with the Honey-Maple Butter and sprinkle with powdered sugar.
Serve with maple syrup.
Put the butter, honey, maple syrup, salt and cinnamon into a bowl.
Mix well with a wooden spoon until well incorporated. Set aside until ready to use.
