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.
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
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.