Mini Sausage Pancake Muffins Recipe

Mini Sausage Pancake Muffins are the ultimate solution for quick, hearty breakfasts that everyone in the family will love.

These bite-sized muffins combine fluffy pancake batter and savory sausage into a grab-and-go breakfast option that’s both satisfying and kid-friendly.

With a prep time of under 20 minutes, these muffins are perfect for busy mornings, meal prep, or even breakfast-for-dinner nights.

They freeze beautifully and can be reheated in minutes, making them an excellent make-ahead choice. Pair them with maple syrup, fresh fruit, or eggs for a wholesome, energizing start to your day.

Ingredients Checklist

This recipe calls for pantry staples plus your favorite breakfast sausage. Here’s everything you need to make a batch of 36–48 mini muffins:

For the Muffins:

• 2 cups pancake mix (complete or buttermilk-style)

• 1 cup milk (or as directed on your pancake mix)

• 2 large eggs

• 2 tablespoons unsalted butter, melted (or neutral oil)

• 2 tablespoons maple syrup (plus extra for serving)

• 1 cup shredded cheddar cheese (optional for extra richness)

• 8–10 cooked breakfast sausage links or 1/2 pound bulk breakfast sausage, fully cooked and crumbled

• Pinch of salt

Optional Add-ins and Toppings:

• 2 tablespoons chopped chives or green onions

• 1/2 teaspoon black pepper

• Extra shredded cheese for topping

Equipment:

• 24-cavity mini muffin pan (nonstick recommended)

• Mixing bowls

• Skillet (for cooking sausage)

• Whisk and spatula

• Nonstick spray or oil for greasing pans

• Small scoop or spoon for portioning batter

Step-by-Step Instructions

To ensure the fluffiest texture and most even bake, follow these detailed steps:

1. Preheat and Prepare Pan

• Preheat your oven to 375°F (190°C).

• Generously grease your mini muffin pan with nonstick spray or brush lightly with oil.

2. Cook the Sausage

• If using links, slice each into small pieces (about 1/2-inch rounds).

• For bulk sausage, cook in a skillet over medium heat, breaking into crumbles. Cook until browned and no pink remains. Drain well on paper towels to remove excess fat.

3. Mix the Batter

• In a large mixing bowl, whisk together the pancake mix, milk, eggs, melted butter, maple syrup, and salt until just combined—don’t overmix.

• Stir in shredded cheese if using, then fold in the cooked sausage and any optional mix-ins.

4. Fill Muffin Pan

• Using a small scoop or tablespoon, fill each mini muffin cavity about 3/4 full with batter. If desired, sprinkle extra cheese or chives on top for a savory finish.

5. Bake

• Bake in the preheated oven for 12–15 minutes, or until the muffins are puffed and lightly golden. A toothpick inserted into the center should come out clean.

6. Cool and Serve

• Let muffins cool in the pan for 2–3 minutes, then gently loosen edges with a small spatula and transfer to a wire rack.

• Serve warm, with a drizzle of maple syrup or your favorite dipping sauce.

Tips for Perfect Results

For the fluffiest muffins and best flavor, keep these tips in mind:

• Don’t overmix the batter—gentle stirring prevents tough muffins.

• Drain sausage well to avoid greasy muffins.

• If your pancake mix is unsweetened, add 1 tablespoon of sugar to the batter for a hint of sweetness.

• To keep muffins from sticking, use a good-quality nonstick pan and grease well.

• For extra flavor, add a dash of ground black pepper, a sprinkle of cinnamon, or even a pinch of cayenne for a little kick.

• Freeze extra muffins in a single layer, then transfer to a zip-top bag. Reheat straight from the freezer.

Serving Suggestions

Serve these mini sausage pancake muffins in a variety of delicious ways:

• Stack on a platter and drizzle with warm maple syrup.

• Pair with a bowl of fresh fruit for a balanced breakfast.

• Offer alongside scrambled eggs or a veggie omelet for a more complete meal.

• Pack into lunchboxes with a side of yogurt and berries.

• For brunch gatherings, offer several dipping sauces: honey butter, sriracha mayo, or even warm cheese sauce.

Storage and Reheating

Proper storage ensures muffins stay fresh and tasty:

• Refrigerate: Store cooled muffins in an airtight container in the fridge for up to 4 days.

• Freeze: Arrange muffins in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container for up to 2 months.

• Reheat: Microwave a few muffins for 30–40 seconds or warm in a 300°F oven for 5–8 minutes. For best texture, thaw frozen muffins before reheating.

Final Thoughts

Mini Sausage Pancake Muffins are a breakfast game-changer: quick, filling, and easily customizable. Whether you keep them plain, load them with cheese, or add fresh herbs, they’re bound to become a regular in your breakfast rotation.

Their portability and make-ahead convenience mean you can enjoy a hot, homemade breakfast any day of the week—no drive-thru required.

Try different sausage flavors or swap in turkey or vegetarian sausage for a twist. However you serve them, these muffins are sure to satisfy every morning appetite.