5 from 2 votes

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

This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.

EASY PANCAKE SAUSAGE MUFFINS

Name: EASY PANCAKE SAUSAGE MUFFINS
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 2 cups pancake mix ((the "just add water" pancake mix works best)); 1 1/2 cups water; 2 tsp maple extract, (optional); 1 pack (12 links) Johnsonville fully cooked refrigerated breakfast sausages; maple syrup, (for serving)

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.

BREAKFAST ON THE GO

There were no sausages to cook or defrost. These Johnsonville fully cooked breakfast sausages were ready to go. All I had to do was slice them up after taking the pack out of the refrigerator. Have I mentioned that these are fully cooked? I cannot tell you how this makes my morning so much easier. It’s the little things, am I right Mommas? And they are refrigerated – not frozen.

VIDEO INCLUDED BELOW:

PANCAKE MIX, SAUSAGE AND WARM MAPLE SYRUP

For the pancake batter, I just used the boxed stuff that only needs water added. My guys went crazy for these. I have to admit, I ate more than a few myself and they were kinda fun to dunk in the warm maple syrup. They are perfect for breakfast on the go too. 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.

Easy Pancake Sausage Muffins recipe from The Country Cook

WHAT YOU’LL NEED:
pancake mix (‘just add water’ mix)
water
Johnsonville 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 Johnsonville Breakfast Sausage links into 1-inch slices.

Stir sausage into pancake batter.

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

pancake muffins in muffin tin with sliced sausages

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!

You can make these into mini muffins if you prefer. 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.

Enjoy!

Originally published: December 2015
Updated & republished: June 2019