Sausage Pancake Muffins
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Turn the classic sausage-and-pancake combo into an easy handheld breakfast with these Sausage Pancake Muffins. They are perfect for busy mornings because you can keep a batch in the refrigerator and grab one on your way out the door. They also work well for breakfast-for-dinner, especially served with scrambled eggs, fresh fruit, or hash browns on the side.
You can use any kind of ground breakfast sausage you like, but we are especially partial to Jimmy Dean maple sausage. The maple flavor pairs well with the pancake batter, and we also mix syrup right into the muffins for a little extra sweetness.
These muffins are delicious straight from the pan, but a few easy tweaks can make them even better. You can split one open and spread it with a little butter, or drizzle a bit more syrup over the top. That is my husband’s favorite way to eat them, and it makes them taste even more like a portable plate of sausage and pancakes.
Ingredients for Sausage Pancake Muffins
- GROUND BREAKFAST SAUSAGE – Breakfast sausage adds savory flavor and makes the muffins hearty and filling. Maple sausage works especially well because its sweetness pairs naturally with the pancake-style batter.
- FLOUR – All-purpose flour gives the muffins structure and helps create a soft, tender texture.
- SUGAR – Sugar adds a little sweetness to the batter and helps balance the savory sausage.
- BAKING POWDER – Baking powder helps the muffins rise and keeps them light instead of dense.
- SALT – Salt enhances the muffins’ sweet and savory flavors.
- CINNAMON – Cinnamon adds a warm hint of spice that works especially well with the sausage and syrup.
- EGG – The egg binds the batter together and adds structure and richness.
- MILK – Milk adds moisture and helps create a smooth batter with a soft crumb.
- CANOLA OIL – Canola oil keeps the muffins moist and tender without adding a strong flavor.
- PANCAKE SYRUP OR MAPLE SYRUP – Syrup adds sweetness and gives the muffins that classic pancake flavor. Pancake syrup works well, while pure maple syrup gives them a deeper, more natural maple taste.
Instructions for Sausage Pancake Muffins
Preheat the oven to 350°F. Lightly grease a standard muffin tin with nonstick cooking spray. If you are using a silicone muffin pan, greasing may not be necessary.
In a skillet over medium heat, cook and crumble the breakfast sausage until it is fully cooked. Drain off any excess grease, then remove the sausage from the heat and let it cool slightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the egg, milk, canola oil, and syrup until well combined. Pour the wet ingredients into the dry ingredients and gently stir until combined. Be careful not to overmix.
Fold the cooked sausage into the batter until it is evenly distributed. Divide the batter evenly among the prepared muffin cups. The cups will be quite full.
Bake for 20 to 25 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before removing. Serve warm as is, or split them open and add a little butter or extra syrup if desired.
Frequently Asked Questions
Can I use any kind of breakfast sausage?
Yes. Regular, maple, mild, or spicy breakfast sausage will all work. Maple sausage is especially good if you like a sweeter sausage-and-pancake flavor.
Can I use pure maple syrup instead of pancake syrup?
Absolutely. Pure maple syrup gives the muffins a richer maple flavor, while pancake syrup will make them a little sweeter.
Can I make these ahead of time?
Yes. These muffins are great for meal prep and can be made a day or two ahead for easy breakfasts.
How should I store leftovers?
Store cooled muffins in an airtight container in the refrigerator. Reheat them in the microwave when you are ready to eat.
Can I freeze Sausage Pancake Muffins?
Yes. Let them cool completely, then freeze in a freezer-safe container or bag. Thaw overnight in the refrigerator or reheat straight from frozen.
What is the best way to reheat them?
Microwave one muffin for about 20 to 30 seconds, adding a little more time if needed. For frozen muffins, you may need closer to 45 to 60 seconds.
Can I use a different oil?
Yes. You can use another neutral oil, such as vegetable oil, in place of canola oil.
Can I make these in mini muffin pans?
Yes. Mini muffins are great for kids or brunch, but they will bake faster, so start checking them early.
What should I serve with them?
They pair well with scrambled eggs, fresh fruit, hash browns, or yogurt. You can also serve them with extra syrup for dipping.
Can I add cheese?
Yes. A little shredded cheddar can be folded into the batter if you want an extra savory version
Tips and Tricks
- Drain the sausage well. After browning the sausage, remove as much excess grease as possible. Too much grease can make the muffins heavy or oily.
- Do not overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can make the muffins tougher instead of soft and tender.
- Let the sausage cool slightly before adding it. If the sausage is piping hot, it can start cooking the egg in the batter. A few minutes of cooling helps everything mix together more evenly.
- Fill the muffin cups evenly. Using a cookie scoop or measuring cup helps keep the portions consistent so all of the muffins bake at the same rate.
- Serve with extra syrup if you like them sweeter. The syrup in the batter adds flavor, but a little warm syrup drizzled over the top or served on the side makes them taste even more like sausage and pancakes.
FOR MORE RECIPES LIKE THIS, TRY:
- Chocolate Waffles with Banana Caramel Syrup
- Brunch Pizza Squares
- Breakfast Casserole
- Simple Fluffy Waffles
Sausage Pancake Muffins
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground breakfast sausage I use the maple flavor
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ¾ tsp cinnamon
- 1 egg
- 2 cups milk
- 2 Tbsp canola oil
- 2 Tbsp pancake syrup or maple syrup
Instructions
- Preheat oven to 350 degrees. Grease a muffin tin. I use a silicone muffin pan that doesn’t require greasing.
- In a skillet, cook and crumble sausage until fully cooked. Drain off any excess grease. Remove from heat and set aside.
- In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk the egg, milk, oil, and syrup until blended. Gently mix the wet ingredients into the dry ingredients until just combined. Fold in the cooked sausage.
- Divide the batter into the prepared muffin tin. The muffin cups will be full. Bake for 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean.
- Serve warm, topped with butter or syrup if desired.
Nutrition
This recipe is adapted from Dinner Then Dessert.
