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.
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.