Easy Sausage Pancake Muffins
I made these sausage pancake muffins on a chaotic Sunday morning when no one wanted to make decisions and the kids were arguing over who got the last waffle. They’re what happens when pancakes and breakfast sausage have a baby: fluffy pancake baked in a muffin tin with a perfectly browned sausage patty tucked into the middle. Fast, comforting, and stupidly easy to eat on the run.
My husband eats three before his coffee and then pretends he’s lightheaded from joy. The kids think they’re a toy and request them for every picnic. This became our go-to when we needed something that travels well to soccer practice, holds up in a lunchbox, and still feels like a treat. Also: they save me from yelling about cereal at least twice a week.
Why You’ll Love This Easy Sausage Pancake Muffins
– Hands-off once they’re in the oven — little babysitting required.
– Protein + pancake = stays fuller than a plain pancake, which is a morning miracle.
– Portable, no fork drama, no syrup spill chaos if you wrap them right.
– Kid-friendly and adult-approved; you can make them sweet or savory with small swaps.
Kitchen Talk
I’ll be real: the first time I tried to make these I dumped pancake batter into the muffin tin like a champ and then panicked about sausage placement. The first batch looked like little pancake volcanoes with meat peeking out (adorable), and half were over-browned because I forgot a rack in the oven. Now I let the batter slather the sides, nestle a cooked mini patty in the center, and give the whole tray 12–15 minutes love. Also, frozen pre-cooked sausage rounds? Life-changing. Fresh sage? Lovely but optional. Messy kitchen, full bellies — that’s my kind of Sunday.
Warm, easy, and exactly the kind of make-ahead breakfast my busy mornings need — these sausage pancake muffins bake up fluffy with a perfect sweet-savory hit from the maple and sausage. They’re simple to prep, kid-approved, and freeze well, though I’d recommend browning and draining the sausage first to keep them from getting greasy.
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Shopping Tips
– Protein: Pick bulk breakfast sausage or pre-formed patties; pork is classic but turkey packs less fat and reheats nicely.
– Eggs: Use large eggs for better binding; if they’re tiny, add one more yolk to keep muffins tender.
– Dairy: If you’re using milk in the batter, whole milk gives richer flavor, but 2% works great too.
– Baking Basics (Flour/Sugar/Leaveners): Pancake mix is the easiest route — pick a buttermilk mix for tang — or grab all-purpose and baking powder if you want from-scratch control.
– Fresh Herbs: Optional but fun — chives or parsley brighten the sausage; buy a small bunch and use the rest on eggs or salads.
Prep Ahead Ideas
– Form and cook the sausage patties the night before, cool, and store in a sealed container in the fridge.
– Mix the pancake batter the evening prior (if from scratch) and keep it covered in the fridge; give it a quick stir before using.
– Line muffin tins with parchment rounds or silicone liners ahead of time so mornings are just assembly + bake.
– Store pre-cooked muffins in an airtight container in the fridge; reheats in the toaster oven or microwave in the AM.
Time-Saving Tricks
– Use store-bought pancake mix and pre-cooked sausage rounds to cut prep to under 20 minutes.
– Cook sausage on a sheet pan while you mix batter — double-duty oven heat keeps things moving.
– Make a big batch and freeze extras flat in a ziptop bag so you can microwave one in 30–45 seconds for a rushed morning.
– Skip liners and spray the tin if you’re into crispy edges; liners save cleanup but make edges softer.
Common Mistakes
– Putting raw sausage into batter: don’t do this unless you enjoy undercooked meat surprises. Cook the sausage first.
– Overfilling muffin cups: they’ll bubble over and stick; fill to about 2/3 for tidy muffins.
– Using watery batter: if it’s too thin, the sausage sinks and the muffin won’t rise nicely — add a tablespoon of flour or a bit more mix.
– I once forgot to cool the patties and they sank into the batter like mini islands — chill cooked sausage briefly before assembling.
What to Serve It With
– A quick arugula salad with lemon vinaigrette for a bright contrast.
– Hash browns or crispy roasted potatoes for total comfort-food energy.
– Fresh fruit or a fruit salad to cut the richness.
– Yogurt and granola if you’re feeding both snackers and cereal purists.
Tips & Mistakes
– Use a scoop for batter so all muffins are the same size and bake evenly.
– Salt the sausage or batter lightly; pre-seasoned sausage can be salty already.
– If muffins brown too fast, lower oven temp a bit and bake a touch longer.
– Want them sweeter? Add a teaspoon of sugar or a few blueberries to the batter.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 4 days. They reheat gorgeously in a toaster oven (crisp edges) or in the microwave for 30–60 seconds if you’re desperate. Eating them cold is fine — they’re basically portable pancakes — but popping them warm brings back the fluffy texture and happy grease. Freeze extras separated by parchment in a zip-top bag for up to 2 months; thaw in the fridge overnight then reheat.
Variations and Substitutions
– Swap sausage for bacon bits or ham cubes if you want a different meaty vibe.
– Make them vegetarian with a plant-based sausage or crumbled seasoned tofu.
– For cheese lovers, press a small cube of cheddar into the batter before baking.
– Use whole wheat pancake mix for extra fiber; texture will be slightly denser but still great.
– Maple syrup on top is obvious and necessary for some people (me).
Frequently Asked Questions
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Easy Sausage Pancake Muffins
Ingredients
Main Ingredients
- nonstick cooking spray for the muffin pan
- 10 oz pork breakfast sausage, cooked and crumbled
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 0.5 tsp fine salt
- 1.25 cups milk whole milk for richer muffins
- 2 large eggs
- 3 tbsp unsalted butter, melted slightly cooled
- 0.5 cups shredded cheddar cheese optional
- 0.25 cups maple syrup for serving
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray.
- Cook the sausage in a skillet until browned and crumbly. Drain and let cool slightly.
- Whisk flour, baking powder, sugar, and salt in a large bowl.
- In a separate bowl, whisk milk, eggs, and melted butter until smooth.
- Pour wet mixture into dry ingredients. Stir gently until just combined; a few small lumps are fine.
- Fold in the cooked sausage and cheddar, if using.
- Divide batter among muffin cups, filling each about 3/4 full.
- Bake 14–17 minutes, until tops are golden and a toothpick comes out clean.
- Cool in the pan 5 minutes. Release edges and serve warm with maple syrup.
Notes
Featured Comments
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