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.
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.
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
HOW TO MAKE PANCAKE SAUSAGE MUFFINS:
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 links into 1-inch slices.
Stir sausage into pancake batter.
Scoop batter into muffin tins - about ¾ 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.
Then serve with some warm maple syrup!
LOOKING FOR MORE BREAKFAST RECIPES? GIVE THESE A TRY!
Pancake Sausage Muffins
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 ¾ 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
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.
Nutrition
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 can vary quite a bit depending on which brands were used.
Originally published: December 2015
Updated & republished: June 2019
Elizabeth
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!
Babs
It looks very good and easy. The real plus is it will be less work, than frying pancakes and sausages in separate pans.
Brandie @ The Country Cook
Exactly! And you can make a bunch and freeze them for later. 🙂
Pamm Hoskin
These sounds terrific! Can't wait to make some this week-end. Thanks so much for posting.