Name: Pancake Sausage Mini Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups pancake mix; 3/4 cup milk; 2 large eggs; 2 tbsp melted butter; 1 tsp vanilla extract; 12 cooked breakfast sausage links, cut in half; Maple syrup, for serving

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Pancake Sausage Mini Muffins instantly take me back to a busy weekday morning when I needed something fast and filling for the kids before school. I didn’t want another boring granola bar so I grabbed some pancake mix and leftover breakfast sausage and thought why not bake them together? What came out of the oven became a new family favorite.

These little bites are soft and fluffy with sweet pancake flavor and a savory sausage center and they’re incredibly easy to whip up and perfect for on-the-go mornings and even better with a drizzle of maple syrup and they reheat beautifully so I always keep a batch in the freezer for busy days.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Pancake mix – Forms the soft and sweet muffin-like base
Milk – Adds moisture to bring the batter together
Eggs – Help bind and fluff up the muffin batter
Breakfast sausage links – Fully cooked and cut to nestle in the center
Maple syrup – Optional for serving but highly recommended!
Butter – Adds richness to the pancake flavor
Vanilla extract – Gives a warm depth to the batter

Tools You’ll Need

Mini muffin pan – Perfectly shapes bite-sized portions
Mixing bowl – For combining the batter easily
Whisk – Helps get the batter smooth and lump-free
Measuring cups and spoons – For accurate portions
Spoon or small scoop – To fill the muffin cups evenly
Oven – Bakes the muffins until golden and fluffy
Cooling rack – Allows the muffins to set without getting soggy bottoms

Instructions

Step 1:

I preheat the oven to 350°F and grease a mini muffin tin with nonstick spray or butter.

Step 2:

In a bowl, I whisk together the pancake mix, milk, eggs, melted butter, and vanilla until just combined. I don’t overmix because I want the muffins to stay tender.

Step 3:

Using a spoon, I scoop the batter into the prepared muffin pan, filling each cup about 3/4 of the way.

Step 4:

I press a piece of fully cooked sausage right into the center of each muffin cup.

Step 5:

I bake the muffins for 12–15 minutes until the tops are lightly golden and a toothpick inserted into the pancake part comes out clean.

Step 6:

Once baked, I let them cool for a few minutes in the pan, then transfer them to a wire rack. I love serving them warm with a drizzle of maple syrup!

Tips

I’ve tried making these with turkey sausage and even veggie sausage and they still turn out great. Sometimes I’ll sprinkle a little shredded cheddar on top before baking for a cheesy version. They also freeze perfectly—just microwave a few when you’re ready to enjoy!

Ways to Serve

These muffins are amazing with scrambled eggs on the side or a yogurt parfait if you’re serving brunch. I also love popping a couple in a lunchbox or grabbing them on the way out the door with a thermos of coffee. Warm syrup in a dipping cup takes it over the top!

Frequently Asked Questions

Can I make Pancake Sausage Mini Muffins ahead of time?

Yes, I make them the night before or freeze them for busy mornings. Just reheat in the microwave or oven.

Do I need to cook the sausage before baking?

Yes, always use fully cooked sausage before placing it in the batter.

Can I use regular muffin pans instead?

Absolutely, just adjust the baking time to about 18–20 minutes for full-sized muffins.

See You in the Kitchen

I hope you try these Pancake Sausage Mini Muffins soon! They’re fun, filling, and so easy to make ahead. Let me know if you put your own spin on them—I’d love to hear about it! Save this recipe to your breakfast board so you’ve always got something tasty on hand.

Happy Cooking!