These mini sausage pancake muffins bring together the best of both breakfast worlds—fluffy pancakes and savory sausage—in one irresistible bite. With a touch of maple syrup baked right in, each muffin delivers that classic sweet-and-savory flavor combo that makes breakfast feel special without any extra effort.
Perfect for busy mornings, brunch spreads, or meal prep, these bite-sized muffins are easy to make and even easier to enjoy. Make a batch ahead of time, freeze them, and simply reheat when you need a quick, satisfying breakfast on the go. They’re kid-friendly, crowd-pleasing, and endlessly snackable.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 36
Yield: 36 mini muffins
Ingredients
- 1 pound pork sausage
- 2 cups pancake mix
- 1 1/4 cups water
- 1 cup shredded sharp Cheddar cheese
- 2 tablespoons finely chopped fresh chives
- 1/4 cup maple syrup, plus extra for serving
- 2 tablespoons melted butter (optional)
Directions
- Preheat oven to 400°F (200°C). Grease 36 mini muffin cups or line with paper liners.
- In a large skillet over medium-high heat, cook sausage until browned and crumbled, about 5 to 7 minutes. Drain excess grease and let cool slightly.
- In a mixing bowl, whisk together pancake mix and water until smooth.
- Add cooked sausage, shredded cheese, chives, and maple syrup to the batter. Stir until evenly combined.
- Spoon the mixture evenly into the prepared muffin cups, filling each nearly to the top.
- Bake for about 15 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Brush tops with melted butter if desired, and serve warm with maple syrup for dipping.