Pancake Sausage Muffins have just a small handful of ingredients, are easy to make, freeze well, and perfect for breakfast for on-the-go!
EASY PANCAKE SAUSAGE MUFFINS
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.
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.
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.
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.
LOOKING FOR MORE BREAKFAST RECIPES? GIVE THESE A TRY!
EASY PANCAKE SAUSAGE MUFFINS
Ingredients
- 2 cups pancake mix (the "just add water" pancake mix works best)
- 1 ½ cups water
- 2 teaspoon 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 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
Nutrition
Originally published: December 2015
Updated & republished: June 2019
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.