Sausage Pancake Muffins

One busy weekday morning I wanted something warm, filling, and portable for breakfast, so I decided to combine two favorites — pancakes and sausage — into one easy muffin. The first batch came out golden, fluffy, and savory-sweet, with juicy sausage pieces baked right in. They were perfect for grabbing on the way out the door while still feeling like a complete breakfast.

Since then, these Sausage Pancake Muffins have become a regular part of my meal prep routine. They reheat beautifully, work for both breakfast and snacks, and are a hit with both kids and adults. The mix of fluffy pancake batter with savory sausage makes them the best of both worlds.

Ingredients

Here’s what I use for this recipe and you can always make substitutions if you prefer!

• Pancake mix – The fluffy, slightly sweet base for the muffins
• Milk – Helps achieve the right batter consistency
• Eggs – Add structure and richness to the muffins
• Maple syrup – Brings natural sweetness and enhances flavor
• Breakfast sausage – Savory and juicy, baked right into the muffins
• Butter – Adds moisture and richness
• Cooking spray – To prevent sticking in the muffin tin
• Tools You’ll Need
• Mixing bowls – For combining wet and dry ingredients
• Whisk – To blend the batter until smooth
• Measuring cups and spoons – For accuracy in the recipe
• Muffin tin – To bake the muffins evenly
• Spoon or ladle – For portioning the batter
• Skillet – To cook sausage before adding to muffins

Instructions

Step 1

I start by preheating the oven to 350°F and greasing a muffin tin with cooking spray.

Step 2

I cook the sausage in a skillet until browned and fully cooked, then set aside to cool slightly.

Step 3

In a mixing bowl, I whisk together pancake mix, milk, eggs, melted butter, and maple syrup until smooth.

Step 4

I pour the batter into the muffin tin, filling each cup about two-thirds full.

Step 5

I place a piece of cooked sausage into the center of each muffin cup, gently pressing it into the batter.

Step 6

I bake for 15–18 minutes, or until the muffins are golden and a toothpick inserted comes out clean.

Tips

For a sweeter breakfast muffin, I drizzle extra maple syrup on top before serving. To make them ahead, I store them in the fridge and reheat in the microwave for 20–30 seconds.

Ways to Serve

These Sausage Pancake Muffins are perfect on their own, but they’re also great with a side of fresh fruit or a small bowl of yogurt for a more complete breakfast.

Frequently Asked Questions

Can I use turkey sausage in Sausage Pancake Muffins?

Yes, turkey sausage works well for a leaner option.

Can I freeze them?

Absolutely, just cool completely, wrap individually, and store in a freezer bag.

Can I make them mini-sized?

Yes, use a mini muffin tin and reduce the baking time to around 10 minutes.

See You in the Kitchen

I hope you try these Sausage Pancake Muffins and enjoy how easy and satisfying they are for busy mornings or meal prep. They’re the perfect blend of savory and sweet.

Happy Cooking!

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