Sausage pancake muffins bring all the cozy, hearty breakfast vibes you crave — and for me, they spark memories of home. There’s something about the smell of breakfast sizzling on a skillet that takes me right back to my childhood kitchen in upstate New York. My nonna wasn’t from the American South, but she sure knew how to cook a hearty breakfast—especially when it meant keeping five hungry grandchildren full and happy before school. While she loved traditional Italian frittatas and ricotta pancakes, she was also endlessly curious about American flavors. One day, flipping through an old Betty Crocker cookbook, she came across something called a “sausage muffin.” I still remember her furrowing her brows, intrigued.
So, what did she do? She married the concept of a savory sausage breakfast with a sweet, fluffy pancake and turned it into something magical: sausage pancake muffins.
These muffins are the perfect grab-and-go breakfast. They’re fluffy, golden, packed with the savory richness of sausage, and lightly sweetened like your favorite pancake stack. You can eat them warm with a drizzle of maple syrup or take them cold for a breakfast on the run. What makes them even more special? You can bake them in batches and freeze them—ideal for busy families or anyone meal-prepping for the week ahead.
Over the years, I’ve tested countless variations. Turkey sausage, maple sausage, even vegetarian sausage crumbles. The base remains the same—simple, satisfying, and just nostalgic enough to feel like home.
Whether you’re whipping these up for a lazy Sunday brunch, a weekday rush, or a potluck brunch with friends, these sausage muffins are bound to become a favorite in your kitchen too.
Table of Contents
Ingredients & Equipment List For Sausage Pancake Muffins
Creating these sausage pancake muffins is as easy as mixing up pancake batter, but with a little savory twist. You don’t need fancy tools or obscure ingredients, making this recipe perfect for a quick prep and bake.
Ingredients (Makes 12 Muffins)
- 1 cup cooked breakfast sausage, crumbled (use pork, turkey, or vegetarian sausage)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp sugar (optional, depending on how sweet you want them)
- 1 cup buttermilk (or use regular milk + 1 tsp vinegar)
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- Maple syrup, for serving (optional but delicious)
Ingredient Notes
- Sausage: Go for quality breakfast sausage—maple, spicy, or mild. Make sure it’s fully cooked and crumbled before adding.
- Buttermilk: This gives the muffins a tender crumb. No buttermilk? No worries. Mix 1 cup milk with 1 tsp vinegar and let it sit for 5 minutes.
Equipment
- Standard 12-cup muffin tin
- Mixing bowls (one large, one small)
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ice cream scoop or spoon (to evenly portion the batter)
- Wire rack for cooling
With everything ready, you’ll be baking these muffin wonders in no time.
Step-by-Step Instructions For Sausage Pancake Muffins
Let’s bake these warm, savory-sweet sausage muffins step by step. This is a no-fuss recipe that gives you a hearty, handheld breakfast with all the flavors of a full plate of pancakes and sausage—just without the fork and knife.
Step 1: Preheat Your Oven & Prep the Tin
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or butter, or line it with paper muffin cups for easier cleanup.
Step 2: Cook the Sausage
In a skillet over medium heat, cook 1 cup of sausage crumbles until browned and fully cooked through. Drain off any excess grease and set aside to cool slightly.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp sugar (optional)
Mix until well combined. This base is similar to your classic pancake batter but adjusted for muffin form.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter (cooled slightly)
- 1 tsp vanilla extract
Stir until smooth and creamy.
Step 5: Combine Wet and Dry
Make a well in the center of your dry mix and pour in the wet mixture. Gently stir just until combined. You want the batter to be lumpy—don’t overmix! That’s how you get fluffy muffins.
Fold in the cooked sausage until evenly distributed.
Step 6: Fill the Muffin Tin
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups. Each one should be about 3/4 full.
Step 7: Bake
Bake in the preheated oven for 15–18 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Step 8: Cool & Serve
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—or serve them warm!
Drizzle with maple syrup, add a pat of butter, or just enjoy them as-is. These are excellent fresh or reheated.
Variations & Storage Tips For Sausage Pancake Muffins
One of the best things about sausage muffins is how endlessly customizable they are. Whether you’re feeding picky eaters, avoiding certain ingredients, or just looking to try something new, this recipe flexes beautifully.
Flavor Variations
- Cheddar & Chive Sausage Muffins
Add 1/2 cup shredded sharp cheddar and 2 tbsp finely chopped chives to the batter for a more savory profile. - Maple Sweetheart Muffins
Use maple-flavored breakfast sausage and increase the sugar to 2 tbsp for a maple-syrup inspired taste. Add a drizzle of maple glaze on top if you’re feeling fancy. - Spicy Kick Muffins
Use spicy pork or chicken sausage and toss in a pinch of red pepper flakes or chopped jalapeños. - Veggie Boost Muffins
Fold in 1/2 cup of finely chopped bell peppers, onions, or spinach along with the sausage for extra nutrition. - Mini Muffins for Kids
Use a mini muffin tin for bite-sized sausage muffins—perfect for little hands or party platters. Just reduce the bake time to 10–12 minutes.
Storage Tips
These muffins store incredibly well, making them ideal for meal prep:
- Room Temperature:
Store in an airtight container for up to 2 days. - Refrigerator:
Keep in the fridge in a sealed container for up to 5 days. Reheat in the microwave for about 20 seconds. - Freezer:
Allow muffins to cool completely, then wrap individually in plastic wrap or foil and place in a zip-top bag. Freeze for up to 2 months. Reheat straight from frozen in the microwave (about 40–50 seconds) or warm in a 300°F oven for 10–12 minutes.
Nutrition Info
Estimated Nutrition Per Muffin (Based on 12 servings)
- Calories: ~210
- Protein: 7g
- Carbohydrates: 16g
- Fat: 13g
- Sugar: 2g
- Fiber: 1g
- Sodium: 320mg
Final Thoughts & Serving Suggestions
There’s something incredibly satisfying about opening the oven and pulling out a tray of warm, golden sausage muffins—especially when your kitchen fills with that delicious blend of sweet pancake and savory sausage. These muffins are more than just breakfast—they’re a comforting, make-ahead staple you’ll find yourself reaching for time and again.
If you love hearty, portable breakfasts like these, you might also enjoy these blueberry protein muffins for a fruity twist, high protein banana muffins for an energizing start, or sourdough banana muffins for a little tangy goodness.
They’re also wonderfully versatile for serving. Hosting a brunch? Stack them on a platter with mini bottles of maple syrup on the side. Need something portable? Wrap them in parchment and hand them out with a thermos of coffee or cocoa. And for the kids? Serve with a side of fruit and a smile—they’ll love the novelty of eating “pancakes” they can hold in one hand.
These muffins bring people together, fill you up, and make mornings just a little bit easier.
Sausage Pancake Muffins
Equipment
- Standard 12-cup muffin tin
- Mixing bowls (one large, one small)
- whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ice cream scoop or spoon (for portioning)
- Wire rack for cooling
Ingredients
- 1 cup cooked breakfast sausage crumbled (pork, turkey, or vegetarian)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp sugar optional
- 1 cup buttermilk or milk + 1 tsp vinegar
- 1/4 cup unsalted butter melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- Maple syrup for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- Cook 1 cup of sausage crumbles in a skillet over medium heat until browned and fully cooked. Drain and let cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and optional sugar.
- In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Make a well in the dry ingredients and pour in the wet mixture. Gently stir until just combined—batter should be lumpy.
- Fold in the cooked sausage.
- Using a spoon or ice cream scoop, divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean and tops are golden. Rotate the pan halfway through baking if desired.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm with maple syrup or enjoy as-is.
Notes
FAQ:
How do you make Kodiak pancake sausage muffins?
Mix Kodiak Cakes Power Cakes mix with milk and an egg, then fold in cooked, crumbled breakfast sausage. Pour into a greased muffin tin and bake at 350°F for about 15–18 minutes until golden.
What is the secret to moist muffins?
The key is not overmixing the batter and slightly underbaking. Using ingredients like yogurt, buttermilk, or adding a little oil or applesauce also helps retain moisture.
What’s the difference between a pancake and a muffin?
Pancakes are cooked on a griddle and are flatter, while muffins are baked in an oven and rise into a cakier, bread-like texture. Muffins typically have more fat and less liquid than pancake batter.
How do you make quick and easy sausage breakfast muffins?
Use a pre-made pancake mix (like Kodiak), mix it with milk and eggs, stir in cooked sausage and cheese if desired, and bake in muffin tins at 350°F for 15–18 minutes.
Are Kodiak Cakes healthier than regular pancakes?
Generally, yes. Kodiak Cakes are higher in protein and fiber compared to traditional pancake mixes, using whole grains without added sugars (depending on the variety).
Can you use Kodiak pancake mix for muffins?
Yes! Kodiak pancake mix can easily be used for muffins. It works well because it’s a versatile, protein-rich base that bakes up nicely.