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.
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.