Prepare the sausage links according to package directions and set aside to cool slightly. In a mixing bowl, combine the flour, sugar, baking powder, and salt, whisking thoroughly to evenly distribute the leavening agents. In a separate container, blend the buttermilk, beaten egg, melted butter, and vanilla until homogeneous. Pour the wet mixture into the dry ingredients and stir until just combined; allow the batter to rest for approximately 5 minutes. Warm a non-stick skillet over medium heat and lightly mist with cooking spray. Spoon roughly 3 tablespoons of batter onto the skillet, gently spreading into a small circle. Cook until bubbles form on the surface and the underside achieves a golden hue, about 2–3 minutes. Flip and continue cooking the reverse side for an additional 2–3 minutes. Once cooked, wrap a pancake snugly around a sausage link, placing it seam-side down to hold its shape. Repeat this process with the remaining batter and sausages. Present warm with maple syrup, either drizzled atop or offered as a dipping companion.