If you’re looking for a delicious and convenient breakfast option, look no further than these Sausage Pancake Muffins. Combining the savory flavor of ground breakfast sausage with the fluffy texture of pancakes, these tasty muffins make for a delightful morning meal.
With just a few simple ingredients and minimal preparation, you can have a mouthwatering breakfast that’s perfect for busy mornings, weekend brunch, or even a midday snack. No need to stand over the stove flipping pancakes when you can simply pop these muffins in the oven and have them ready in no time.
A quick and easy homemade pancake batter is filled with crumbled breakfast sausage. Once they bake in the oven you will have a hearty and satisfying dish that’s sure to impress your family and friends, especially when you serve them with maple syrup for dipping!
However don’t think of making them only for a weekend breakfast treat. These muffins also make for an excellent addition to a brunch spread or even as an afternoon snack.
But what I love about Sausage Pancake Muffins is that it is a very versatile recipe. You can experiment with different types of breakfast sausage or even add in your favorite mix-ins like cheese, vegetables, or spices to make them uniquely yours.
It is truly a must-try recipe for anyone looking to expand their breakfast routine. They are a convenient way to enjoy breakfast without the hassle of traditional pancake flipping!
Homemade Pancake Batter
Creating your own pancake batter from scratch is not only easy but also allows you to control the ingredients. This way, you can enjoy fresh, homemade pancake batter without the need for a store-bought mix, which may contain preservatives or additives.
Additionally, making your pancake batter at home gives you the flexibility to adjust the recipe to suit your taste preferences. You can also accommodate dietary restrictions, such as using gluten-free flour or alternative sweeteners when you make it yourself.
With a few simple ingredients that you probably have in your pantry, you can have the batter ready in minutes. However, there are two tips to follow when making a small batch of pancake batter.
First, be sure not to over mix the batter. Combine the ingredients just until incorporated, leaving some small lumps in the batter.
Second, when making pancake batter for two use only the egg white, not the entire egg. It helps maintain the right consistency and texture to make these Sausage Pancake Muffins.
What Type of Sausage To Use
Ground sausage is preferable for this recipe because it distributes evenly throughout the muffins, ensuring a perfect bite every time. However, you can use sausage links if that’s what you have on hand.
Ground turkey, chicken, or even plant-based sausage can be used as alternatives. For a little extra kick, consider using spicy sausage.
Add Maple Syrup For Added Flavor
To enhance the flavor of your Sausage Pancake Muffins, drizzle maple syrup on top before baking. The maple flavor enhances the flavor of the other ingredients.
Then when you go to serve your muffins, pour some syrup in a small bowl for dipping. Believe me, it is addicting!
And don’t just stop at maple syrup. There are so many different types of syrups that you can use from blueberry, cinnamon apple, and if you live in Hawaii you will most likely have lilikoi syrup on hand.
Baking Time Required
Just like when making Pumpkin Muffins, the bake time for these Sausage Pancake Muffins will vary depending on the size of the muffin tin used. For the small mini muffin tins, it typically takes 10-12 minutes at 400°F (200°C) for the muffins to cook through and achieve a golden brown color on top.
However if you opt to use a regular muffin tin, the baking time will be slightly longer, around 15-18 minutes.
To ensure that the muffins are cooked to perfection, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done.
Always keep a watchful eye on the oven, as oven temperatures can vary and over baking can lead to dry and crumbly muffins.
How to Store & Reheat Sausage Pancake Muffins
Store any leftover Sausage Pancake Muffins in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop them in the microwave for a few seconds, or warm them in a preheated oven at 350°F for a few minutes until heated through.
However you can eat them straight out of the refrigerator as well. Grab one as you run out the door in the morning or whenever you need a quick and satisfying snack in the middle of the day.
Sausage Pancake Muffins Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 1/2 pound ground breakfast sausage
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 tablespoon sugar
- 1 egg white
- 1/2 cup milk
- 1/2 tablespoon unsalted butter, melted
INSTRUCTIONS
Preheat oven to 400°F (200°C) and spray a mini muffin pan with nonstick cooking spray. Set aside.
In a medium skillet cook the sausage until it is no longer pink and cooked through, crumbling the pieces as they cook. Drain and set aside.
In a medium size bowl add the flour, baking powder, baking soda, and sugar and whisk until no clumps of flour are visible. Set aside.
In another bowl beat the egg then add milk and melted butter and whisk to combine.
Add the dry ingredients to the wet ingredients just until incorporated. Some small clumps are okay.
Stir the cooked and drained sausage into the pancake muffin batter.
Pour pancake mix into mini muffin pan, filling each hole 3/4th full. Drizzle the top of each muffin with a little maple syrup (optional).
Bake Time
Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. If you are making standard size muffins, increase the bake time to 15-18 minutes.
Remove the muffin tin from the oven and let it cool for 1-2 minutes. Then carefully remove the muffins from the pan.
Serve warm with maple syrup for dipping.
These Sausage Pancake Muffins are a fantastic breakfast or brunch option that combines the best of both worlds-savory sausage and fluffy sweet pancakes. They’re quick and easy to prepare, making them perfect for busy mornings or leisurely weekend brunches. Enjoy these tasty muffins warm with maple syrup for a meal that will leave everyone smiling.
Enjoy! Mary
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Sausage Pancake Muffins
Combine pancakes and sausage into muffins and you have yourself a great breakfast item! Serve the muffins with maple syrup for dipping to make it even more delicious.
Ingredients
- 1/2 pound ground breakfast sausage
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 tablespoon sugar
- 1 egg white
- 1/2 cup milk
- 1/2 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 400°F (200°C) and spray a mini muffin pan with nonstick cooking spray. Set aside.
- In a medium skillet cook the sausage until it is no longer pink and cooked through, crumbling the pieces as they cook. Drain and set aside.
- In a medium size bowl add the flour, baking powder, baking soda, and sugar and whisk until no clumps of flour are visible. Set aside.
- In another bowl beat the egg then add milk and melted butter and whisk to combine.Add the dry ingredients to the wet ingredients just until incorporated. Some small clumps are okay.
- Stir the cooked and drained sausage into the pancake muffin batter. Pour pancake mix into mini muffin pan, filling each hole 3/4th full. Drizzle the top of each muffin with a little maple syrup (optional).
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. If you are making standard size muffins, increase the bake time to 15-18 minutes.
- Remove the muffin tin from the oven and let it cool for 1-2 minutes. Then carefully remove the muffins from the pan.
- Serve warm with maple syrup for dipping.
Notes
It is important not to over mix the batter so that the muffins don't become too dense when baked. Small clumps in the batter are okay.
Recipe provided by iCookfortwo.com
Nutrition Information
Yield 6Amount Per Serving Calories 187Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 37mgSodium 420mgCarbohydrates 11gFiber 0gSugar 3gProtein 9g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.