Easy Pancake Sausage Muffins Recipe

Pancake Sausage Muffins are the perfect grab-and-go breakfast, combining fluffy pancake batter with savory sausage in a convenient muffin form. These easy-to-make muffins are great for meal prep, kids’ lunches, or a quick morning bite. In this guide, you’ll learn:

• The best ingredients for soft, flavorful muffins
• Step-by-step instructions
• Creative variations (cheesy, spicy, or sweet)
• Storage tips to keep them fresh
• Nutrition facts (healthier swaps included)

Let’s make the best pancake sausage muffins in under 30 minutes!

Recipe Preparation Equipment

Before starting, gather:

• Muffin tin (standard 12-cup)
• Mixing bowls (large + medium)
• Whisk or electric mixer
• Measuring cups/spoons
• Non-stick cooking spray or muffin liners
• Skillet (for browning sausage)

What You Need to Make Pancake Sausage Muffins ?

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour (or 1:1 gluten-free flour)
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt

Wet Ingredients:

• 1 cup milk (dairy or plant-based)
• 1 large egg
• ¼ cup melted butter (or oil)
• 1 tsp vanilla extract

Mix-Ins:

• 1 cup cooked breakfast sausage (crumbled)
• ½ cup shredded cheddar cheese (optional)
• 2 tbsp maple syrup (for glaze, optional)

How to Make Pancake Sausage Muffins – Step-by-Step ?

Step 1: Preheat & Prep

• Preheat oven to 375°F (190°C).
• Grease muffin tin or line with parchment cups.

Step 2: Cook the Sausage

• Brown 1 cup sausage in a skillet over medium heat. Drain excess fat.

Step 3: Mix Dry Ingredients

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

Step 4: Combine Wet Ingredients

• In another bowl, mix milk, egg, melted butter, and vanilla.

Step 5: Fold Together

• Pour wet mix into dry ingredients. Stir just until combined (do not overmix).
• Gently fold in sausage and cheese.

Step 6: Bake

• Fill muffin cups ¾ full.
• Bake 15-18 mins until golden and a toothpick comes out clean.

Step 7: Serve

• Drizzle with maple syrup or enjoy as-is!

Variations

1. Cheesy Jalapeño – Add diced jalapeños + pepper jack cheese.
2. Blueberry Maple – Swap sausage for fresh blueberries + maple glaze.
3. Bacon & Cheddar – Use crumbled bacon + extra sharp cheddar.
4. Healthy Version – Substitute whole wheat flour + turkey sausage.
5. Vegan Option – Use flax egg, almond milk, and plant-based sausage.

Cooking Notes

• Don’t overmix – Lumpy batter = fluffier muffins.
• Room-temperature ingredients blend better.
• Freezer-friendly – Store in airtight bags for up to 3 months.
• Reheating tip – Microwave 20 sec or toast for crispiness.

Serving Suggestions

• Pair with scrambled eggs + fresh fruit.
• Pack in lunchboxes with yogurt dip.
• Serve at brunch with mimosas or coffee.

Helpful Tips

• Use mini muffin tins for bite-sized portions.
• Double the batch for meal prep.
• Add herbs like thyme or rosemary for extra flavor.
• Check doneness early – Ovens vary!

Tips for the Best Pancake Sausage Muffins

1. Fresh baking powder ensures rise.
2. Let batter rest 5 mins before baking.
3. Grease muffin tin well to prevent sticking.

Prep/Cook/Total Time

• Prep Time: 10 mins
• Cook Time: 18 mins
• Total Time: 28 mins

Nutritional Information (Per Muffin)

• Calories: 210
• Protein: 7g
• Sodium: 320mg

Similar recipes you may also like:

• Easy Mexican Pizza Recipe
• Easy Philly Cheesesteak Pizza Recipe
• Old School Pizza Burgers Recipe
• How to Make Fluffy Japanese Souffle Pancakes ?
• Easy Zucchini Fritters Recipe
• Crispy Fried Apple Rings Recipe

FAQs

Q: Can I use pancake mix?
A: Yes! Substitute 2 cups pancake mix + omit baking powder/sugar.

Q: Can I freeze them?
A: Absolutely! Freeze in airtight bags for up to 3 months.

Conclusion

These Pancake Sausage Muffins are a crowd-pleasing breakfast easy, customizable, and perfect for busy mornings.

Try them today and enjoy a savory-sweet bite anytime!

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