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Whisk together flour, sugar and salt.
In a separate bowl, whisk together milk, egg and melted butter.
Slowly whisk the wet ingredients into the dry, mixing until there are no more bits of dry ingredients (lumps are okay).
Heat a griddle or large skillet over medium-low heat and grease with butter.
Grease the ring molds with butter or cooking spray and place on the griddle.
Add about ⅓ cup of batter to each ring mold and let the pancake cook, about 1 minute.
Add about 1 tbsp of maple syrup to the top of each pancake.
Use a toothpick or a spoon to swirl the maple syrup into the batter.
Cook until the pancakes are beginning to bubble around the edges and the ring molds release easily, about 3-4 minutes.
Remove the ring molds and use a spatula to flip the pancakes.
Cook until browned on the second side, 2-3 minutes.
Set the pancakes aside on a sheet tray and repeat this process until you have 6 pancakes.
In a large bowl or skillet, combine all the sausage ingredients.
Divide the mixture until 6 even balls.
Flatten each ball out into a patty that's about 4 inches in diameter.
Heat the same skillet or griddle over medium heat with a drizzle of oil.
Cook the sausage patties until evenly browned, 4-5 minutes on each side.
Carefully slice each of your pancake buns crosswise down the center.
Sandwich a sausage patty between each half of the bun and enjoy.