Dinner

Sausage Pancake Muffins Recipe

Byreem everly October 24, 2025October 24, 2025

Introduction

Sausage Pancake Muffins are a delightful twist on traditional breakfast, combining fluffy pancake batter with savory pork sausage in a convenient muffin form. Perfect for busy mornings or brunch gatherings, these muffins are both hearty and easy to make.

A tower of golden-brown, round, crispy sausage egg muffins is stacked on a white plate. Each muffin has a shiny, slightly caramelized top layer with visible specks of black pepper and browned sausage embedded in the light yellow, fluffy egg base. The muffins have a thick texture, and the sides show bits of sausage and herbs. The plate is on a blue cloth with a white marbled surface in the background. In the background, a white bowl holds blurred yellow potato chips. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb pork sausage
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg (at room temperature)
2 cups milk
2 tablespoons canola oil
2 tablespoons honey

Instructions

Step 1: Preheat your oven to 350°F and grease two muffin pans thoroughly.
Step 2: Crumble the pork sausage into a pot over medium heat and cook until it is no longer pink. Drain any excess fat and set the sausage aside to cool slightly.
Step 3: In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Stir to mix evenly.
Step 4: In a separate bowl, whisk together the egg, milk, canola oil, and honey until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the cooked sausage carefully to distribute it evenly.
Step 6: Spoon the batter into the prepared muffin pans, filling each cup about three-quarters full. Bake for 20 to 25 minutes or until the muffins are lightly browned and a toothpick inserted into the center comes out clean.
Step 7: Remove from the oven and let the muffins cool for a few minutes before serving warm with your favorite pancake syrup.

Tips & Variations

For extra flavor, try adding a handful of shredded cheddar cheese to the batter before baking.
Replace pork sausage with turkey sausage for a leaner option.
Use maple syrup instead of honey in the wet ingredients for a deeper sweetness.

Storage

Store leftover sausage pancake muffins in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for about 30 seconds or in a toaster oven until warm. These muffins can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A stack of five round sausage pancake bites sits on a white plate placed on a blue and white striped cloth over a white marbled surface. The pancake bites have a golden brown, slightly crispy top layer, and a thick, soft, pale yellow pancake middle layer filled with visible cooked sausage pieces in a light brown color. The top pancake piece is bitten into, revealing a soft pancake texture and a mix of cooked sausage inside. The background is blurred with soft green and brown tones, highlighting the stack of pancake bites in the center. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the batter and cook the sausage the night before. Store them separately and combine before baking the next morning for fresh muffins.

Can I use a different type of flour?

All-purpose flour works best for the right texture, but you can substitute whole wheat flour for a heartier flavor. Keep in mind the muffins may be denser with whole wheat flour.