sausage pancake muffins recipe

Written ByJenny Smyth Posted on
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The Best sausage pancake muffins recipe

I’ve been making sausage pancake muffins for my family for years, and it’s always a hit. The combination of sweet and savory flavors is a winner, and the best part is that they’re incredibly easy to make.

My kids love helping me in the kitchen, especially when we’re making these muffins. They get to mix and knead the dough, which is always a fun experience.

I’ve even started calling them ‘muffin helpers’ because they take their job so seriously. One of the things I love about this recipe is that it’s perfect for any occasion – whether we’re having a quick breakfast on-the-go or serving them at a family gathering.

My husband’s coworkers even request them when they come over for dinner. The best part is that these muffins are relatively healthy compared to other baked goods.

We use whole wheat flour and plenty of fresh fruit to keep them moist and delicious. Plus, they freeze beautifully, making them a great option for meal prep or whenever we need a quick breakfast fix.

Sausage Pancake Muffins

4.7 from 1814 votes

Sausage Pancake Muffins are a hearty and delicious breakfast option. They combine the savory taste of sausage with the fluffy texture of pancakes, all in a convenient muffin form.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sausage Mixture

1 lb breakfast sausage
1 small onion, finely chopped

For the Pancake Batter

1 1/2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/4 cups milk
1 large egg
2 tbsp butter, melted

For the Topping

1/4 cup maple syrup
2 tbsp chopped fresh chives

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Grease a muffin tin with non-stick cooking spray or butter.
3In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through, about 5-7 minutes.
4Add the chopped onion and cook until softened, about 3 more minutes.
5Drain off excess fat and set aside.
6In a medium bowl, combine the flour, sugar, baking powder, and salt.
7In another bowl, whisk together the milk, egg, and melted butter.
8Pour the wet ingredients into the dry ingredients and stir until just combined.
9The batter should be slightly lumpy.
10Fold the cooked sausage and onion mixture into the pancake batter until well combined.
11Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
12Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
13Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly.
14Drizzle with maple syrup and sprinkle with chopped chives before serving.

🔧Equipment

Mixing bowl
Muffin tin
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a spicier kick, add a pinch of cayenne pepper to the sausage mixture. You can also add shredded cheese to the batter for an extra layer of flavor.

Sausage pancake muffins are a versatile and delicious dish that can be enjoyed at any time of day. They are perfect for a quick and hearty breakfast, a fun brunch with friends, or a satisfying snack.

They can be made ahead of time and stored in the refrigerator or freezer, making them a great option for busy mornings or meal prepping. I always have a batch on hand for unexpected guests or a quick bite on the go.

I highly recommend trying this recipe for your next family gathering. It’s a crowd-pleaser that everyone will love.

Plus, it’s a great way to use up leftover sausage or pancake batter. This dish is sure to become a favorite in your home, just as it has in mine.

❓ Frequently Asked Questions About Sausage Pancake Muffins

Q: What type of sausage should I use in this recipe?

A: You can use any type of sausage you like, but I prefer using sweet Italian sausage because it adds a nice flavor to the muffins without overpowering them. If you prefer spicy sausage, go ahead and use that instead! Just be sure to adjust the amount of hot sauce accordingly.

Q: Can I substitute the pancake mix with something else?

A: Yes, you can substitute the pancake mix with all-purpose flour and granulated sugar if you don’t have pancake mix on hand. Just be aware that the texture might be slightly different.

Q: How do I store these muffins once they’re baked?

A: You can store them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. When you’re ready to serve them, simply thaw at room temperature or reheat in the microwave or oven.

Q: Can I add any other ingredients to this recipe?

A: Absolutely! Some ideas include adding chopped fresh herbs like parsley or chives, diced apples or bananas, or even shredded carrots for added moisture and nutrition.

Q: Why do my muffins not rise as much as yours?

A: There could be several reasons why your muffins aren’t rising as much as mine – it might be due to overmixing the batter, not using enough leavening agents (like baking powder), or even using old yeast.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend and adjusting the liquid content accordingly.

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