Sausage Pancake Muffins

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These Sausage Pancake Muffins combine savory breakfast sausage with a lightly sweet pancake-style batter for an easy handheld breakfast. A touch of syrup and cinnamon adds classic pancake flavor, while the sausage makes them hearty and filling. They're perfect for busy mornings, meal prep, or breakfast-for-dinner.

Course Breakfast

Cuisine American

Keyword baking, kid-friendly, muffins, sausage

Prep Time 10

Cook Time 33

Total Time 43

Servings servings

Calories 268kcal

Author Laura

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