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This simple breakfast recipe is a favorite of mine. Warm and fluffy, the perfect sweet and savory combination. TheseMini Sausage Pancake Muffins make the perfect easy breakfast recipe.
My kids love pancakes! It's definitely one of their favorite breakfast recipes. Not much beats a pancake breakfast but for those quick mornings, these pancake mini muffins are my go to! No standing and flipping by the oven. I fill the muffin tin with my pancake mix and bake. For this recipe, I just add cooked ground breakfast sausage to each muffin and then we dipped them in syrup.
Pancake Recipes:
- Mini Muffin Pancake Muffins
- Pancake Recipe
- Blueberry Pancakes
- Chocolate Chip Pancakes
I really didn't change my batter much when making these then what I use for typical pancakes. They bake perfectly and come out fluffy and soft. Adding the sausage just made them even better. A full breakfast in every bite!
How to makeMini Sausage Pancake Muffins:
Step one: Start by preheating your oven and preparing a mini muffin tin with nonstick cooking spray.
Step two: Cook and crumble sausage. Once it's cook then drain the fat.
Step three: Sift together flour, baking powder, baking soda, and sugar.
Step four: In a separate bowl beat egg then add milk and melted butter.
Step five: Now mix together wet and dry ingredients.
Step six: Pour pancake mix into mini muffin pan then add a spoon full of cooked sausage.
Step seven: Bake until cooked through.
I started by serving these with syrup on the side for dipping but not doing that again for my toddlers.
I mean why I thought it would be a good idea to give a 3 and 5-year-old a bowl full of sweet sticky syrup and not think they would be dipping and licking fingers, I have no idea.
My husband and I will still dip but maybe for them just a tablespoon or two on top. Still a little messy but at least they have to eat the pancake to get the syrup.
As much as my kids love pancakes they couldn't pass up a chance to just eat a fist full of syrup. I even had some readers say they added it to the muffin mix before baking. This way you get the syrup taste without the sticky mess.
Mini Sausage Pancake Muffins
Jennie Duncan
Mini sausage pancake muffins great for dipping in syrup!
5 from 6 votes
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Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Breakfast
Cuisine American
Servings 24 mini muffins
Calories 91 kcal
Ingredients
- 1 pound Ground breakfast sausage
- 1 cup Flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 tablespoon Sugar
- 1 Egg
- 1 cup Milk
- 1 tablespoon Butter (melted)
Instructions
Preheat oven to 400 degrees F andprepare a mini muffin tin with nonstick cooking spray.
Cook sausage. Crumbling with a spatula until fully cooked. Drain fat and set aside.
Sift together flour, baking powder, baking soda, and sugar. In a separate bowl beat egg then add milk and melted butter. Now mix together wet and dry ingredients.
Pour pancake mix into mini muffin pan then add a spoon full of cooked sausage. Bake for 10-12 minutes. Remove from oven and allow to cool for 1-2 minutes.
Optional: Serve with maple syrup.
Video
Nutrition
Calories: 91kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 22mgSodium: 154mgPotassium: 85mgSugar: 1gVitamin A: 55IUVitamin C: 0.2mgCalcium: 22mgIron: 0.5mg
Keyword pancakes, sausage
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Reader Interactions
Comments
BEVCan these be frozen?
Reply
- Jennie
Yes these would freeze well.
Reply
- Brenda
Can you make these with GF flour?
Reply
- Jennie
I have not tried it with GF flour but I think that it would work well.
Reply
- Heather
My husband is diabetic. Would it still work/taste ok with almond flour?
Reply
- Jennie
Hi Heather, I have yet to try this recipe with almond flour but I would think it would work well.
Reply
- Paula
Can we skip sugar or use sugar substitute?
Reply
- Jamie Lou
Have you ever tried preparing the batter/sausage the night before, then bake next morning? TIA!
Reply
- Jennie
I think that would work!
Reply
- Anessa
Can this be made using regular muffin size?
Reply
- Jennie
Yes! Just add some more time for them to bake.
- Debbie
I don’t think they would turn out mixing the night before baking in the morning. The rising agents (baking soda/powder) will have spent their rising reactions & you’ll end up with flat, doughy muffins. I could be wrong but I did pretty good at science & home ec. GF. flour works if it’s 1:1 flour blend. Might be necessary to add xanth or psyllium so they don’t crumble if it’s not in the gf flour blend. Worked for me.
Reply
- Cindy Westhoff
Can these be frozen?
Reply
- Leslie
Made these this morning and were delicious!! Thank u for this recipe! My 15 year old son said these are a keeper!
Reply
- Jennie
Thanks! Glad he liked them!
- Kristina
What’s the consistency of your batter? Elmers glue like? Or thinner or thicker
Reply
- Jennie
It should be similar to a normal pancake batter
Reply
- Leah
Could these be made with reg size muffin pan?
Reply
- Jennie
Yes that would work they just might need more time to bake!
Reply
- Jennifer
Could you stir the sausage into the batter for more sausage in the muffins?
Reply
- Jennie
You could yes. That should be fine.
Reply
- Diane
Would it work to use pancake mix instead of from scratch?
Reply
- Jennie
Yes, that would work perfectly!
Reply
- Elizabeth
What about adding a little maple syrup to it
Reply
- Jennie
I think that would be great! I would just add it to the top of each before baking.
Reply
- Kelly Radtke
I like to add a little cheddar cheese to mine too
Reply
- Brenda OMalley
Are you able to freeze muffins after baking?
Reply
- Jennie
You sure can! Make sure they are completely cooled off, and then put in a freezer bag or container.
Reply
- LB
Do you fill the mix up to the top or leave room?
Reply
- Jennie
Leave a little room, as they will rise during baking.
Reply
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