I used to spend a small fortune on those yellow boxes of frozen pancake-sausage bites because Adam is obsessed with them. But one day, I looked at the ingredient list and the price tag, and I decided: "I can do this better." This Pancake Sausage Mini Muffins recipe is my homemade answer to the freezer aisle favorite. They are fluffier, taste way fresher, cost pennies on the dollar to make, and use real, high-quality breakfast sausage and simple pantry ingredients.
These mini sausage pancake bites are a game-changer for busy mornings. You fill pancake mix in mini muffin pans only filling about half full, place a piece of sausage in each one, and bake at 350°F for 10 to 12 minutes. The result? Sweet and savory breakfast bites with a fluffy pancake muffin texture on the outside and juicy sausage on the inside. They yield 48 to 60 mini muffins, making them perfect for meal prep, feeding a crowd, or satisfying a kid who "needs breakfast right now."
Jump to:
- Why You'll Love This Pancake Sausage Mini Muffins Recipe
- Ingredients for Pancake Sausage Mini Muffins
- How to Make Pancake Sausage Mini Muffins
- My Top Tips for Perfect Pancake Sausage Mini Muffins
- Little Moments in the Kitchen
- Substitutions for Pancake Sausage Mini Muffins
- Variations on Pancake Sausage Mini Muffins
- Equipment for Making Pancake Sausage Mini Muffins
- Storage Tips for Pancake Sausage Mini Muffins
- Grandma's Secret
- Adam's Tip for Pancake Sausage Mini Muffins
- FAQ About Pancake Sausage Mini Muffins
- Related
- Pairing
- recipe
Why You'll Love This Pancake Sausage Mini Muffins Recipe
- Sweet and savory perfection. The fluffy pancake exterior paired with savory sausage creates a flavor combination that hits all the right notes. It's like having pancakes and sausage in one perfect bite.
- Freezer-friendly and meal prep ready. Make a huge batch, freeze them, and reheat as needed. These freezer-friendly pancake muffins are the ultimate grab-and-go breakfast muffins for busy school mornings or rushed workdays.
- Kid-approved and customizable. Adam devours these faster than I can count them. You can make them with regular sausage, turkey sausage, or even add a drizzle of maple syrup for maple sausage pancake mini muffins.
Ingredients for Pancake Sausage Mini Muffins
This recipe is wonderfully simple. You need pancake mix, sausage, and a few basic ingredients you probably already have. The best part? It all comes together in one bowl with minimal cleanup.
What You'll Need
For the Pancake Sausage Mini Muffins:
- 2 cups pancake mix (store-bought or homemade)
- 1 and ⅓ cups milk (or water, depending on your pancake mix instructions)
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 tablespoon maple syrup (optional, for a touch of sweetness)
- 1 pound breakfast sausage (cooked and crumbled, or use mini sausage links cut into pieces)
- Nonstick cooking spray (for greasing the mini muffin pan)
Optional Add-Ins:
- ½ cup shredded cheddar cheese (for cheesy sausage breakfast muffins)
- ¼ teaspoon cinnamon (for extra warmth)
- 2 tablespoons chopped green onions or chives
- Maple syrup for dipping or drizzling
Why These Ingredients Matter
Pancake mix creates the base. Using pancake mix makes this recipe incredibly quick and easy. The pancake-mix muffin batter comes together in minutes with just a few stirs.
Cooked sausage adds savory flavor. Pre-cooking the sausage ensures it's fully cooked and safe to eat. You can use breakfast sausage patties, links, or even turkey sausage for a lighter option. These sausage-filled mini muffins are packed with protein.
Eggs and milk make them fluffy. The eggs help bind everything together while the milk creates that light, fluffy texture you expect from pancakes.
How to Make Pancake Sausage Mini Muffins
Step-by-Step Directions
- Preheat your oven to 350°F. Generously spray a mini muffin pan with nonstick cooking spray. This is important because the muffins can stick if you skip this step.
- Cook the sausage. If using sausage links, slice them into small rounds. If using ground sausage, cook it in a skillet over medium heat until browned and crumbled. Drain any excess grease and set aside to cool slightly.
- Mix the pancake batter. In a large bowl, combine the pancake mix, milk, eggs, melted butter, and maple syrup (if using). Stir until just combined. Don't overmix or the muffins will be tough. A few lumps are totally fine.
- Fill the mini muffin pan. Spoon the pancake batter into each mini muffin cup, filling them about halfway full. Don't overfill or they'll overflow as they bake.
- Add the sausage. Place a piece of cooked sausage into the center of each muffin cup. Press it down gently so it's slightly submerged in the batter.
- Bake for 10 to 12 minutes. The muffins are done when they're golden brown and a toothpick inserted into the pancake part (not the sausage) comes out clean.
- Cool slightly before removing. Let the muffins sit in the pan for about 2 minutes, then use a butter knife or small spatula to gently lift them out. They should pop right out if you greased the pan well.
- Serve warm. These are best enjoyed warm with a drizzle of maple syrup or a side of scrambled eggs.
Quick Tip: If you want extra maple flavor, brush the tops of the warm muffins with a little melted butter mixed with maple syrup. These maple-dipped sausage muffins are irresistible.
My Top Tips for Perfect Pancake Sausage Mini Muffins
Don't skip greasing the mini muffin pan. Even if you think your pan is nonstick, give it a good spray. I learned this the hard way when half my batch stuck to the pan and I had to dig them out with a spoon. Also, make sure your sausage is fully cooked and cooled before adding it to the batter. If it's too hot, it can make the batter cook unevenly.
If you want high-protein pancake sausage mini muffins, use a protein pancake mix or add a scoop of vanilla protein powder to your regular pancake mix. You can also use turkey sausage or chicken sausage for a leaner option. These protein sausage pancake muffins are perfect for post-workout breakfasts or keeping kids full until lunch.
Little Moments in the Kitchen
Last Sunday, Adam wandered into the kitchen while I was spooning batter into the mini muffin pan. He watched me for a second, then asked, "Why are you making tiny pancakes? Are they for baby pancakes?" I laughed and explained that they're actually pancakes with sausage inside. His eyes lit up. "Like the McDonald's ones?" Exactly like those, I told him.
When the timer went off and I pulled the pan out of the oven, he leaned over and said, "Whoa, they puffed up like little clouds!" He grabbed one (still too hot, obviously) and blew on it dramatically before taking a bite. "Mom, these are better than the drive-thru ones. Can we have these every day?" I don't know about every day, but now they're a regular in our Sunday meal prep rotation.
If you love easy breakfast ideas like this, you'll also want to try our Ham and Cheese Egg Cups. They're another family favorite that's perfect for busy mornings.
Substitutions for Pancake Sausage Mini Muffins
- Pancake mix: Use any brand you like, or make your own from scratch. You can also use protein pancake mix, whole wheat pancake mix, or even a gluten-free version.
- Sausage: Swap breakfast sausage for turkey sausage, chicken sausage, or even vegetarian sausage. You can also use bacon bits or diced ham.
- Milk: Use any milk you have on hand. Almond milk, oat milk, or regular dairy milk all work great.
- Eggs: For an egg-free version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or simply use the pancake mix's egg-free instructions.
Variations on Pancake Sausage Mini Muffins
- Pancake Sausage Egg Muffins: Add a small spoonful of scrambled eggs to each muffin cup along with the sausage for a complete breakfast in one bite.
- Pancake Sausage Muffins No Cheese: Keep the recipe as is for a simple, classic version without any added cheese.
- Cheesy Sausage Breakfast Muffins: Stir ½ cup shredded cheddar cheese into the batter before filling the muffin cups for extra richness.
- Maple Sausage Pancake Mini Muffins: Brush the tops with a maple glaze (¼ cup powdered sugar mixed with 2 tablespoons maple syrup) while they're still warm.
- Protein Pancake Sausage Mini Muffins: Use a high-protein pancake mix and turkey sausage for a lighter, protein-packed version.
If you love customizable breakfast ideas, you'll also enjoy our Banana Oatmeal Muffins. They're just as quick and just as satisfying.
Equipment for Making Pancake Sausage Mini Muffins
- Mini muffin pan: A standard 24-cup mini muffin pan works perfectly. If you want to make a bigger batch, you can bake them in two batches or use two pans at once.
- Mixing bowl and whisk: You don't need a mixer for this recipe. A bowl and a whisk are all you need to mix the pancake batter.
- Small spoon or cookie scoop: Makes filling the mini muffin cups quick and easy without making a mess.
- Nonstick cooking spray: Essential for preventing the muffins from sticking to the pan.
Storage Tips for Pancake Sausage Mini Muffins
- Refrigerator: Store cooled muffins in an airtight container for up to 4 days. Reheat in the microwave for 15 to 20 seconds, or warm in a 300°F oven for 5 minutes.
- Freezer: Let the muffins cool completely, then arrange them on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe zip-top bag and freeze for up to 3 months. Reheat straight from frozen in the microwave for 30 to 45 seconds. These bite-size sausage breakfast snacks are perfect for meal prep.
- Pro Tip: If you're meal prepping for the week, wrap sets of 2 or 3 muffins together in parchment paper before freezing. That way, you can grab exactly how many you need each morning.
For more make-ahead breakfast ideas, try our Sweet Potato Hash Browns. They're another crowd-pleaser that reheats beautifully.
Grandma's Secret
Grandma Viola's golden, fluffy pancake sausage mini muffins, fresh from the oven and ready to make your mornings easier.
Adam's Tip for Pancake Sausage Mini Muffins
"Mom always says don't fill the cups too much or they get all puffy and stick together. I tried to sneak extra batter in once and they turned into one giant pancake blob. Just fill them halfway!"
FAQ About Pancake Sausage Mini Muffins
Can I use pancake mix to make mini muffins?
Absolutely! Pancake mix works perfectly for making mini muffins. Just follow the package instructions for the wet ingredients, then spoon the batter into a greased mini muffin pan. These pancake sausage mini muffins are a great example of how versatile pancake mix can be.
How do you make sausage pancake muffins?
Fill pancake mix in mini muffin pans only filling about half full. Place a piece of sausage in each one. Bake at 350°F for 10 to 12 minutes and enjoy! This sausage pancake bites recipe yields 48 to 60 mini muffins depending on how full you fill each cup.
Should I cook sausage or pancakes first?
Always cook the sausage first. You want the sausage to be fully cooked before adding it to the raw pancake batter. The muffins only bake for 10 to 12 minutes, which isn't enough time to cook raw sausage safely.
What is a sausage in a pancake called?
They're often called pancake sausage bites, sausage pancake muffins, or mini sausage pancake bites. Some people call them "McGriddle muffins" because they're similar to the McDonald's breakfast sandwich. These mini sausage pancake muffins are the homemade version that's just as delicious.
For another delicious pancake-inspired recipe, check out this Mini Sausage Pancake Muffins from Allrecipes. It's a classic version that's perfect for any morning.
Conclusion
Your wallet (and your tastebuds!) are going to thank you. I hope this homemade swap becomes a staple in your freezer, proving that the best "convenience food" is actually the kind you make yourself.
If you try these, let me know how they turn out! And if you add any fun mix-ins like cheese or maple glaze, I want to hear about it. For more delicious breakfast inspiration, check out our Pumpkin Baked Oatmeal. Tag me on social media or leave a comment below. Happy baking, and enjoy every bite-sized, delicious bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pancake Sausage Mini Muffins:
recipe
Easy Pancake Sausage Mini Muffins
Equipment
- 1 Mini muffin pan (24-cup) Grease generously
- 1 Large mixing bowl For pancake batter
- 1 Whisk Helps prevent overmixing
- 1 Skillet For cooking sausage
- 1 Spoon or cookie scoop Easy batter portioning
Ingredients
- 2 cups pancake mix Any brand
- 1 ⅓ cups milk Dairy or plant-based
- 2 large eggs Room temperature
- 2 tablespoon butter Melted
- 1 tablespoon maple syrup Optional
- 1 lb breakfast sausage Cooked & crumbled
- nonstick spray For pan
Optional Add-Ins
- ½ cup shredded cheddar cheese Optional
- ¼ teaspoon cinnamon Optional
- 2 tablespoon green onions Optional
Instructions
- Preheat your oven to 350°F (175°C) and generously spray your mini muffin pan with nonstick spray. My daughter Olivia always reminds me, “Mom, don’t forget the corners!”, and she’s right.
- Brown the [breakfast sausage] in a skillet over medium heat until fully cooked. Let it cool slightly. Olivia loves helping “break the sausage into tiny clouds.”
- In a large bowl, whisk together the [pancake mix], [milk], [eggs], [butter], and [maple syrup]. Stir just until combined. Olivia always sneaks a taste and says, “Yep, that’s pancake magic.”
- Spoon the batter into each muffin cup, filling only halfway. Olivia learned the hard way that overfilling creates one giant pancake blob.
- Drop one piece of cooked [sausage] into each cup and gently press it down. “Like tucking it into a pancake blanket,” Olivia says.
- Bake for 10–12 minutes, until golden brown. Olivia always presses her nose to the oven door waiting for them to puff.
- Let muffins cool for 2 minutes before removing. Serve warm with extra [maple syrup] for dipping. Breakfast hugs in muffin form.
Notes
- For high-protein muffins, use protein pancake mix and turkey sausage.
- For gluten-free, use gluten-free pancake mix.
- For maple lovers, brush warm muffins with melted butter + maple syrup.
- Store in the fridge for 4 days or freeze up to 3 months.
- Reheat from frozen in the microwave for 30–45 seconds.
- These pair beautifully with scrambled eggs, fruit salad, or yogurt parfaits.
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