Sausage Pancake Muffins

24 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Sausage Pancake Muffins are a fun twist on classic 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.

Sausage Pancake Muffin on plate


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.

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.


This is also a great recipe to make ahead and keep in your freezer. Because the recipe makes two muffin tins of pancake cups, you can enjoy half the day you bake them and store the rest.

  1. Wait to let the muffins cool
  2. Put them in a freezer bag or other airtight freezer-safe container, separated by parchment paper. The parchment paper will keep the muffins from sticking together.
  3. When you’re ready to eat the pancake cups let them defrost in the fridge overnight.
  4. Preheat your oven to 250 degrees and reheat them for 10-15 minutes.



  • Make sure to prepare your muffin tin with cooking spray so the pancake batter doesn’t stick. You can also use paper liners.
  • Brown your sausage before adding it to the rest of the ingredients. Cook the sausage until it’s no longer pink, or it won’t get done while baking in the oven.
  • Whisk together the dry ingredients and wet ingredients in separate large bowls.
  • Once you’ve combined the two separately, add the wet ingredients to the dry ingredients. Gently mix the two until combined, but be careful not to overmix. You’ll also add in the sausage crumbles at this point.
  • Pour the batter into the muffin tin and bake for 20-25 minutes. To check if the pancake batter is done baking put a tooth pick in the center of one of the pancake cups. If it comes out without any batter, then take them out of the oven.

Sausage Pancake Muffin in muffin tin


  • Flour: You can replace the all-purpose flour in the batter with whole wheat flour, or any other kind of flour you prefer using. If you need gluten-free muffins try using almond flour, coconut flour, or oat flour.
  • 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 make Chocolate Chip Pancake Muffins. 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. Chocolate Chip Pancake Muffins are 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 be great to try adding to the Muffin Pancake mix. Try putting in some blueberries, bananas, strawberries, or a little bit of vanilla extract. You could also add in some old fashioned oats for oatmeal pancakes.


If you make this recipe for a special occasion like a holiday or birthday, try adding some frosting to make them more like cupcakes. Here’s a recipe for a simple maple frosting that would taste delicious on your Pancake Cupcakes.

  1. Add 1 cup of softened butter, 1 teaspoon vanilla, and 1 teaspoon maple extract to a stand mixer.
  2. Mix the ingredients together until the butter, maple, and vanilla are completely combined.
  3. Add 4 cups of confectioner sugar. Mix on low speed, until the powdered sugar is combined, then increase the speed. If the frosting looks dry add a little bit of milk.
  4. Prepare the pancake cups as usual, and wait for the cupcakes to cool before adding the frosting.
  5. For Maple Bacon Butter Cream Frosting mix some bacon mix into the frosting before spreading it over the cupcakes.



  • 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: Fluffy Pancake Muffins are a great recipe to freeze for later. Put them in a freezer bag separated by parchment paper. They’ll stay good for up to 3 months.

Sausage Pancake Muffin covered in maple syrup

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Sausage Pancake Muffins

Sausage Pancake Muffins are a fun twist on classic pancakes. An easy on-the-go breakfast with flavorful sausage baked into soft pancake breading.
Yield 24 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 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


  • Preheat oven to 350 degrees. Coat two muffin tins 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.


Calories: 131kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 229mg | Potassium: 141mg | Fiber: 1g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

Sausage Pancake Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Very good taste and texture. I am not a huge sausage fan, this was a good way to use it. Easy to follow recipe.

  2. 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?

    1. 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.

    1. 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.

  3. 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.

  4. 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!

    1. 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!

  5. 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!!

    1. These were absolutely delicious!!! They will be a main go-to for a quick and easy breakfast!! Thank you for sharing your recipe!!

  6. 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.

      1. 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?