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sausage pancake muffins

Sausage Pancake Muffins

These sausage pancake muffins combine the fluffy sweetness of pancakes with savory breakfast sausage for the ultimate grab-and-go breakfast. Perfect for meal prep, brunch, or a busy weekday morning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

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)

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

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
  2. Cook 1 cup of sausage crumbles in a skillet over medium heat until browned and fully cooked. Drain and let cool slightly.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and optional sugar.
  4. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
  5. Make a well in the dry ingredients and pour in the wet mixture. Gently stir until just combined—batter should be lumpy.
  6. Fold in the cooked sausage.
  7. Using a spoon or ice cream scoop, divide the batter evenly into the muffin cups, filling each about 3/4 full.
  8. 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.
  9. 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

Optional add-ins: shredded cheese (like cheddar), chopped chives, or a pinch of cinnamon.
To make cheesy muffins, add 1/2 cup shredded cheddar cheese to the batter.
Muffins freeze well for up to 2 months.