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A close-up, homemade stack of golden-brown sausage pancake muffins nestled together on a dark plate. Each mini muffin has crisp, slightly puffed edges of fluffy pancake batter wrapped around a savory breakfast-sausage filling, with melty pockets of cheddar peeking through. They’re garnished with fresh, finely chopped chives and a small sprig of parsley on top, all shot in natural light that highlights the warm, comforting textures.

Sausage Pancake Muffins

Make-ahead pancake sausage muffins for easy grab-and-go breakfasts.
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Easy sausage pancake muffins, Maple sausage pancake muffins, Pancake sausage bites, Pancake sausage egg muffins, Pancake sausage muffins McDonald's, Pancake sausage muffins no Cheese, Protein sausage pancake muffins, Sausage pancake muffins Kodiak
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 180kcal
Cost: $8

Equipment

  • 1 12-cup muffin tin (well-greased or nonstick spray)
  • 1 Large bowl (for mixing batter)
  • 1 Whisk
  • 1 Skillet (to brown sausage)
  • 1 Spatula

Ingredients

  • 2 cups Pancake mix
  • 2 Eggs
  • 1¼ cups Milk
  • ¼ cup Butter - melted
  • 2 tablespoon Sugar
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 lb Breakfast sausage - cooked and crumbled
  • 2 tablespoon Maple syrup - plus extra for brushing tops
  • ¼ teaspoon Black pepper
  • Shredded cheese - optional
  • Diced bell pepper - optional
  • Green onions - optional

Instructions

  • Brown the breakfast sausage and drain excess fat
    A wooden cutting board scattered with small, round slices of golden-brown cooked sausage next to a yellow-handled knife with a patterned blade.
  • Whisk eggs, milk, butter, and pancake mix gently
    Clear mixing bowl half-filled with pale pancake batter and scattered round sausage chunks, wooden spoon at edge, blurred pancake mix box in the background, captured in warm kitchen light.”
  • Fold cooled sausage and maple syrup into batter
    Two prep bowls side by side on a kitchen counter—one glass bowl of smooth yellow pancake batter with a spoon, the other a cast-iron skillet filled with steaming cooked sausage.
  • Spoon batter into muffin tin two-thirds full
    A nonstick 12-cup muffin tin filled with uncooked pancake batter mixed with crumbled breakfast sausage and shredded cheese, each cavity heaped nearly to the top, set on a striped kitchen towel.
  • Bake at 375°F for 18–20 minutes until golden
    A close-up, homemade stack of golden-brown sausage pancake muffins nestled together on a dark plate. Each mini muffin has crisp, slightly puffed edges of fluffy pancake batter wrapped around a savory breakfast-sausage filling, with melty pockets of cheddar peeking through. They’re garnished with fresh, finely chopped chives and a small sprig of parsley on top, all shot in natural light that highlights the warm, comforting textures.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1muffin | Calories: 180kcal (9%) | Carbohydrates: 18g (6%) | Protein: 6g (12%) | Fat: 10g (15%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg (18%) | Sodium: 320mg (14%) | Potassium: 90mg (3%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 197IU (4%) | Vitamin C: 1mg (1%) | Calcium: 60mg (6%) | Iron: 1mg (6%)
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