Home » Breakfast Recipes » Pancake Sausage Muffins (+Video)

Pancake Sausage Muffins (+Video)

Pancake Sausage Muffins have just a small handful of ingredients, are easy to make, freeze well, and perfect for breakfast for on-the-go!

HANDHELD BREAKFAST BITES

I think I have found my new favorite breakfast. Oh my word, y’all! This recipe for Pancake and Sausage Muffins turned out so good and it’s almost too easy. And, I need to mention right off the top that they freeze incredibly well! I made a dozen of them and now I am getting ready to make a second batch. They are great for a Sunday morning breakfast. You can make a big batch in minutes and then freeze the leftovers to eat throughout the week. These were made so simple by using the new Johnsonville Fully Cooked Breakfast Sausage.

two pancake sausage muffins shown on a plate with a small bowl of maple syrup on the side.

TIPS FOR MAKING PANCAKE SAUSAGE MUFFINS:

  • For the pancake batter, I just used the boxed stuff that only needs water added.
  • If you don’t want to bother with maple syrup but still want that maple flavor, then just add a couple of teaspoons of maple extract to the pancake batter as I did below. It is completely optional.
  • You can make these into mini muffins if you prefer. Just use a mini muffin tin.
  • If you want to freeze them, place them into a single layer on a baking sheet. Pop into the freezer for about an hour. This will flash freeze them so they won’t stick together. When ready, pop them all into a freezer-safe zip bag, making sure to get as much of the air out as possible. To reheat, pop one onto a microwave-safe plate and reheat for about 30-45 seconds.
a hand holding up a half eaten pancake sausage muffin over a small bowl of maple syrup.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • pancake mix (‘just add water’ mix)
  • water
  • fully cooked breakfast sausage
  • maple extract (optional)
  • maple syrup, for serving
ingredients needed to make pancake sausage muffins: pancake mix, cooked sausages, water and maple extract.

HOW TO MAKE PANCAKE SAUSAGE MUFFINS:

Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray.

hand shown spraying nonstick cooking spray in a muffin pan.

Prepare pancake batter by combining dry mix with water and maple extract (if using). Stir just until combined (lumps are okay!)

pancake batter shown in a clear bowl.

Slice all 12 links into 1-inch slices.

sliced cooked sausages on a wooden cutting board.

 Stir sausage into pancake batter.

sliced cooked breakfast sausages on top of prepared pancake batter mix in a bowl.

Scoop batter into muffin tins – about 3/4 of the way full.

pancake muffin batter in muffin tin with sliced sausages on top of each one.

Bake for about 15-20 minutes. These won’t get super brown on top but they should spring back to the touch when ready.

easy baked pancake and sausage muffins shown fully baked in a muffin pan.

 Then serve with some warm maple syrup!

a single pancake sausage muffin on a plate with maple syrup poured on top.

LOOKING FOR MORE BREAKFAST RECIPES?

Easy Pancake and Sausage Muffins

Pancake Sausage Muffins

Pancake Sausage Muffins have just a small handful of ingredients, are easy to make, freeze well, and perfect for breakfast for on-the-go!
4.86 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Ingredients

  • 2 cups pancake mix (the “just add water” pancake mix works best)
  • 1 ½ cups water
  • 2 teaspoons maple extract, optional
  • 1 pack (12 links) Johnsonville fully cooked refrigerated breakfast sausages
  • maple syrup, for serving

Instructions

  • Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray.
  • Prepare pancake batter by combining dry mix with water and maple extract (if using). Stir just until combined (lumps are okay!)
  • Slice all 12 sausage links into 1-inch slices. Stir sausages into pancake batter.
  • Scoop batter evenly into muffin tins – about 3/4 of the way full.
  • Bake for about 15-20 minutes.
  • These won’t get super brown on top but they should spring back to the touch when ready. Serve with warm maple syrup.

Video

YouTube video

Notes

  • To freeze: place muffins into a single layer on a baking sheet. Pop tray into the freezer for about an hour. This will flash freeze them so they won’t stick together. When ready, pop them all into a freezer-safe zip bag, making sure to get as much of the air out as possible.
  • To reheat, pop one onto a microwave-safe plate and reheat for about 30-45 seconds.
  • Note: If you prefer, you can skip the step of adding the sliced sausage links into the pancake batter. Instead you can just place sliced sausage links on top of the pancake batter after it has been scooped into the muffin tins. 
Course: Breakfast
Cuisine: American

Nutrition

Calories: 390kcal | Carbohydrates: 6g | Protein: 18g | Fat: 31g | Sodium: 829mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Originally published: December 2015
Updated & republished: June 2019

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Recipe Rating




4 Comments

  1. 5 stars
    These were what McGriddles aspire to be and can never touch! I found the perfect way to fill the cupcake cups, too. I made 3 dozen. After the first dozen, I realized I was having problems evenly distributing the sausage, so I then mixed up the batter and kept the sausage separate. Then, I put half a cookie scoop, enough to just cover the bottom, into each cup in the pan. Then, I dropped in three pieces of links in each cup, then finished by putting the other half of the scoop of batter on top of them. Filled it perfectly. I might add a touch of sugar to the pancake batter in the future. I also used one teaspoon of maple flavoring and maple-flavored sausages. They weren’t precooked, because I couldn’t find any — I got the maple-flavored sausages instead and fried them and let them cook before I used them. Turned out perfectly! I served them with little mise en place bowls partially filled with maple syrup and put a softened pat of butter on each plate so everyone could dip the muffins in the butter and the syrup. They were a huge hit!

    This was the perfect dish for the kidlings and adults who came over for an early Christmas gift exchange – tasty cold and hot, and easy to make and to serve. Thank you for sharing!

  2. 5 stars
    It looks very good and easy. The real plus is it will be less work, than frying pancakes and sausages in separate pans.