Sausage Pancake Muffins are a fun twist on pancakes. An easy on-the-go breakfast with flavorful sausage baked into soft pancake breading.
Pancake Muffins are a fun freezer-friendly combination of two classic Breakfast Recipes; it’s the same soft, fluffy pancake batter, but with the convenience of a muffin. For another recipe like this be sure to try French Toast Muffins next.
Sabrina’s Sausage Pancake Muffins
Homemade Pancakes are a staple breakfast for most of us, but sometimes you just don’t have the time to stand over a frying pan or griddle to make a stack of pancakes for everyone in your house. These wonderful Pancake Muffins are an excellent solution. They have all the soft, fluffy texture you love from pancakes, but baked into muffins. They’re easy to make in big batches and even take on the go.
Recipe Card
Ingredients
- 1 pound pork sausage
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg , room temperature
- 2 cups milk
- 2 tablespoons canola oil
- 2 tablespoons honey
Instructions
- Preheat oven to 350 degrees. Coat muffin tin with baking spray.
- In a medium pot over medium heat, cook and crumble sausage for 6-8 minutes until no longer pink. Remove from heat and set aside.
- In a mixing bowl, mix together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk egg, milk, oil and honey until blended. Gently mix wet ingredients into dry ingredients until just combined. Fold in sausage crumbles.
- Pour batter into the prepared muffin tin and bake 20-25 minutes until lightly browned.
- Serve warm with pancake syrup of choice.
Nutrition
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Table of contents
Chef’s Note: Serving Ideas
These Sausage Pancake Muffins give you a whole breakfast in each bite. So instead of having to make breakfast sides, like sausage, you can just grab some of these on your way out the door. They have the sweetness of pancakes with the savory taste of the sausage all baked together. It’s sure to become a go-to breakfast that your whole family will love.
Although these mini pancakes are great for a quick breakfast, you can also serve them up for a sit down breakfast with your favorite pancake toppings. Put out some maple syrup, Strawberry Topping, blueberry syrup, cinnamon sugar, or any other pancake topping you like. It’s fun twist on classic pancakes that make the perfect breakfast.
Can this be made ahead of time?
This is also a great recipe to make ahead and keep in your freezer. You can double up the batch and enjoy half the day you bake them and store the rest in the freezer for a few months before thawing and serving.
How to Store
- Serve: Once you’ve baked these homemade pancake muffins, you shouldn’t leave them at room temperature for more than 2 hours.
- Store: Let the muffins cool then put them in a freezer bag or other airtight container. They’ll keep well in the fridge for up to a week.
- Freeze: This recipe is great to freeze for later. Put them in a freezer bag separated by parchment paper. They’ll stay good for up to 3 months.
Variations
- Flour: You can replace the all-purpose flour in the batter with whole wheat flour. If you need gluten-free muffins try using a gluten-free baking flour blend.
- Meat: Instead of using sausage in your pancake poppers, try other meats like ham, bacon, or turkey bacon. Bacon Pancake Muffins will taste especially good with maple syrup.
- Chocolate Chip Pancake Muffins: If you’d prefer more sweet muffins, leave out the meat and add in some chocolate chips to mimic chocolate chip pancakes. Mini chocolate chips will work best in the muffins. You can also try different kinds of chocolate chips like white chocolate, milk chocolate, or even peanut butter chocolate chips. This version is always a favorite with kids!
- More Add-ins: You can try a variety of other add-ins the next time you make this recipe. Anything you like in muffins or pancakes will also work in this recipe. Try putting in some blueberries, bananas, strawberries, or a little bit of vanilla extract.
More Delicous Muffins
Photos used in previous versions of this post
Trying these out today! I have some Blueberry breakfast sausage I didn’t know what to do with! This is perfect! However, I’m using mini muffin tins so they’re bite sized and perfect for my toddler. 🙂
What a fun idea. How did they turn out?
Can you make these the night before and rewarm them the next morning? And what is the best way to warm them?
Yes, for helpful hints reference our “Make ahead” section in the blog 🙂
Very good taste and texture. I am not a huge sausage fan, this was a good way to use it. Easy to follow recipe.
Thank you Sabrina, and thank you for the 5 star review.
Made these for a brunch with friends! Great idea! Love the savory and sweet. Mine were a little too dry. Any suggestions for a more moist pancake part?
Make sure to not overmix. These should turn out fluffy and moist. Hopefully you added the right amount of canola oil because fat is essential for producing a beautifully moist muffin with a tender crumb.
Can you use maple syrup instead of honey?
You could and yes, it will change the taste up a bit. Sounds yummy! Maple syrup is one of the best substitutes for honey because it has a very similar texture and consistency.
Would these freeze and thaw to reheat well?
Yes, we reheat them in the toaster oven, they’re great!
My kids loved these! They are easy and a perfect “make ahead” breakfast. My only thing was that mine came out really flat. Did I possibly overmix the wet and dry ingredients? I know my baking powder is fresh.
Two of my kids can’t eat sausage. Would bacon work? ?
I made these last night for dinner but I added little balls of maple sugar so there would be little pockets of maple in the batter kind of like mcgriddles. They are perfect for snacking and were a huge hit thank you!
Hooray! So glad you enjoyed them!
Can you use boxed pancake mix?
Sure of course, make the batter according to the instructions and bake with the sausage.
Can you make these into mini muffins? How long would you bake them for?
I’ve not tested it but I’d think you need to bump up the oven temp to 400 degrees and bake for 10-12 minutes. Enjoy!
I recommend fig spread in place of syrup. It is delicious and blends wonderfully with the spices.
These are so tasty! It’s now become a weekly staple that my older son will ask me to bake; and it’s so easy to put together that I happily oblige. I make a batch on Sunday & I’m lucky if they last through Wednesday. Thank you! We did have to tweak the recipe to convert it to gluten-free. After a bit of trial & error, I’ve found that right consistency and they come out perfectly! If anyone’s interested, we use 2 1/4 cups of flour, baked at 400 degrees F for 25 minutes. Amazing!!
Thanks for the gluten free feedback, Nicole.
What kind of flour did you use to substitute?
I can’t wait to make this recipe! My daughter and husband are going to love this for breakfast! So excited!
Enjoy!
Brilliant! These are in my regular rotation for my kids. Thank you for this recipe!
Glad to know they’re such a hit!
These were absolutely delicious!!! They will be a main go-to for a quick and easy breakfast!! Thank you for sharing your recipe!!
This is such a delicious day starter!! My kids loved it!
Thanks for the 5 stars, Toni. I’m so glad your kids love it.
At first bit I was in love add some syrup the best to go breakfast
I follow the recipe with no changes, my husband looked at me funny when I said what I was planning on making, he likes it to. He said perfect for Sunday breakfast he only needs to add eggs.
I’m glad it was a hit! Thanks for the 5 stars.
can you change sugar to splenda
I’ve not tested this recipe using it before. If you decide to try, I’d love to know how it turns out. Thanks!
Hi
Just made this,, it’s definitely a hit!!!
Just one problem why is it sticking to the paper really badly? How can I change that?
I assume you’re referring to the muffin liners? Did you happen to use cooking spray?