Sausage Pancake Muffins Recipe

Sausage pancake muffins are the ultimate breakfast delight, combining the savory taste of breakfast sausage with the sweet, fluffy goodness of pancakes. Perfect for busy mornings, meal prep, or even as a snack on the go, these muffins are a wholesome and satisfying treat. Each bite captures the comforting flavors of a classic breakfast in a portable, mess-free form.

This recipe is easy to prepare, kid-friendly, and versatile enough to suit your favorite add-ins like cheese, maple syrup, or fruit. Whether you’re hosting brunch or planning your weekly breakfasts, sausage pancake muffins will become a beloved staple.

Why You’ll Love This Recipe

1. All-in-One Breakfast: Combines protein-packed sausage and fluffy pancakes into one easy-to-eat muffin.
2. Convenient: Great for on-the-go meals, meal prep, or school lunchboxes.
3. Customizable: Add your favorite mix-ins like cheddar, green onions, or blueberries for extra flavor.
4. Freezer-Friendly: Make a big batch and freeze for future busy mornings.

How to Make Sausage Pancake Muffins

Step 1: Prepare the Sausage

1. Cook the Sausage: Heat a skillet over medium heat and cook the sausage until browned and fully cooked, breaking it into small crumbles. Drain excess grease and let the sausage cool.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Step 3: Combine the Wet Ingredients

1. In a separate bowl, whisk the eggs, buttermilk, melted butter, vanilla extract, and maple syrup (if using).

Step 4: Combine Wet and Dry Ingredients

1. Gradually pour the wet ingredients into the dry ingredients. Mix gently until just combined—do not overmix. A few lumps are okay.

Step 5: Add the Sausage and Mix-Ins

1. Fold the cooked sausage crumbles into the batter. If using, add shredded cheddar cheese and chopped green onions for added flavor.

Step 6: Portion the Batter

1. Preheat your oven to 375°F (190°C).
2. Grease a 12-cup muffin tin or line it with muffin liners.
3. Fill each muffin cup about ¾ full with the batter.

Step 7: Bake the Muffins

1. Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

1. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack.
2. Serve warm with a drizzle of maple syrup or butter.

Tips for Perfect Sausage Pancake Muffins

1. Don’t Overmix: Overmixing the batter can lead to dense muffins. Stir just until the dry ingredients are incorporated.
2. Cook Sausage Thoroughly: Make sure the sausage is fully cooked and drained of grease to prevent soggy muffins.
3. Use Buttermilk: Buttermilk adds a tangy flavor and tender texture to the muffins. If you don’t have buttermilk, make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 ¾ cups of milk and letting it sit for 5 minutes.
4. Customize the Recipe: Experiment with add-ins like diced apples, blueberries, or even jalapeños for a spicy twist.
5. Line Your Muffin Tin: Use muffin liners or grease the tin well to ensure the muffins release easily.

Variations

Sweet Additions

• Add a handful of blueberries or chocolate chips for a sweet and savory combo.
• Increase the maple syrup in the batter for sweeter muffins.

Savory Additions

• Mix in ½ cup of shredded cheddar cheese or pepper jack for a cheesy kick.
• Add diced bell peppers or sautéed onions for extra flavor.

Gluten-Free Option

• Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of these muffins.

Serving Suggestions

As a Breakfast

• Serve warm muffins with a drizzle of maple syrup and a side of fresh fruit for a complete breakfast.

As a Snack

• Pack them as a protein-rich snack for work or school lunches.

For a Crowd

• Double the recipe and serve at brunch parties or holiday breakfasts. Pair with scrambled eggs and fresh juice.

How to Store Sausage Pancake Muffins

Room Temperature

• Store muffins in an airtight container at room temperature for up to 2 days.

Refrigerator

• Keep muffins in an airtight container in the refrigerator for up to 5 days.

Freezer

1. Allow muffins to cool completely before freezing.
2. Place them in a freezer-safe container or bag, separating layers with parchment paper.
3. Freeze for up to 3 months.

Reheating Instructions

• Microwave: Heat refrigerated muffins for 20-30 seconds or frozen muffins for 1 minute.
• Oven: Reheat at 350°F (175°C) for 5-7 minutes until warmed through.

Why This Recipe Works

The balance of savory sausage and fluffy pancake batter creates a harmony of flavors and textures. The tang of buttermilk enhances the batter, while the sausage adds richness and protein. The muffins are incredibly versatile and appeal to both sweet and savory breakfast lovers.

Make Ahead for Busy Mornings

Sausage pancake muffins are perfect for meal prep. Prepare a batch on Sunday, freeze, and enjoy a stress-free breakfast throughout the week.

Perfect for Any Occasion

These muffins are versatile enough to be served at brunch, packed for road trips, or included in school lunchboxes. With simple ingredients and minimal prep, sausage pancake muffins will quickly become a go-to recipe in your home.

Enjoy these delicious muffins with your favorite breakfast beverages or sides and start your day on a flavorful note!

Yield: 12 Muffins

Sausage Pancake Muffins Recipe

Print

Sausage pancake muffins are the ultimate breakfast delight, combining the savory taste of breakfast sausage with the sweet, fluffy goodness of pancakes. Perfect for busy mornings, meal prep, or even as a snack on the go, these muffins are a wholesome and satisfying treat. Each bite captures the comforting flavors of a classic breakfast in a portable, mess-free form.

Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup buttermilk (or regular milk with 1 teaspoon vinegar)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup maple syrup (optional, for sweetness in the batter)
• 1 cup cooked breakfast sausage, crumbled or chopped into small pieces
• ½ cup shredded cheddar cheese (optional)
• For Serving:
• Warm maple syrup
• Butter

Instructions

1. Preheat Oven:

• Preheat your oven to 375°F (190°C).
• Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. Prepare the Sausage:

• Cook the sausage in a skillet over medium heat until fully browned and cooked through. Drain any excess grease and set aside to cool slightly.

3. Mix Dry Ingredients:

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

4. Mix Wet Ingredients:

1. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
2. If using maple syrup for added sweetness, stir it into the wet ingredients.

5. Combine the Batter:

• Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing; it’s okay if a few lumps remain.

6. Add Sausage and Cheese:

• Gently fold the cooked sausage and shredded cheese (if using) into the batter.

7. Fill Muffin Cups:

• Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

8. Bake:

• Bake in the preheated oven for 12-15 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.

9. Cool and Serve:

• Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
• Serve warm with butter and a drizzle of maple syrup for an extra indulgent breakfast.

Notes

• Sausage Variety: Use any type of breakfast sausage you like—spicy, sweet, or mild.
• Cheese: Cheddar adds a delicious twist, but you can leave it out for a more traditional flavor.
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.