Savory sausage, fluffy pancake batter, warm cinnamon, and a touch of honey come together in these hearty Sausage Pancake Muffins.

this recipe

Let me tell you about a morning when everything went sideways. I was standing in my kitchen, still half-asleep, wearing mismatched socks, staring into my fridge like it owed me answers. The kids were asking for pancakes. The dog was barking at the toaster (don’t ask), and all I could think was: “If I have to flip even one pancake right now, I’m going to cry into the batter.”

So, I didn’t.

Instead, I threw together what I had. A little sausage from the weekend breakfast we never got around to, some pancake staples, and a muffin tin that’s seen better days. What came out of the oven? These gloriously golden, slightly sweet, definitely savory Sausage Pancake Muffins—and honestly? I haven’t looked back.

Why You’ll Love This Sausage Pancake Muffins Recipe?

They’re not fancy. They’re not trying to win awards. But they deliver every time. Here’s why I keep coming back to them (and you might, too):

• They hit that magical sweet-savory balance—like syrup on sausage, but better.

• You make them once, and you’re set for breakfasts all week. Or until someone sneaks the last one and doesn’t admit it. (Looking at you, husband.)

• They freeze like champs. Reheat in 30 seconds. Boom—breakfast.

• No mess, no griddle, no flipping. Just mix, bake, and enjoy with coffee while it’s still hot. A miracle.

Ingredient Notes:

Before you jump in, here’s what you’ll need—and a few truths I’ve discovered in the process:

• Pork Sausage: Go for a good-quality breakfast sausage. Spicy or mild works, depending on your crowd. I’ve tried turkey sausage and it’s okay, but the pork brings more flavor. After browning, make sure to drain the sausage thoroughly—this keeps the texture of the muffins light and prevents them from becoming oily.

• All-Purpose Flour: The classic. I haven’t had great luck with almond or coconut flour here—it changes the texture too much.

• Honey + Sugar: The combo gives you a soft sweetness without being dessert-level sweet. Trust me, the honey gives a little hug of flavor that maple syrup alone can’t match.

• Cinnamon & Nutmeg: Just a dash of each makes these smell like Sunday morning.

• Milk, Egg, Oil: Standard stuff, but don’t skip the oil. Tried that once. Regretted it.

How To Make Sausage Pancake Muffins?

Step 1: Preheat & Grease
Set your oven to 350°F. Grease up two muffin pans—no one likes muffins that won’t budge.

Step 2: Sizzle the Sausage
Brown your sausage in a skillet over medium heat until fully cooked and lightly crisped. Drain it well on paper towels or in a colander to remove excess grease. This helps keep the muffins from becoming greasy.

Step 3: Dry Mix Party
In a big bowl, mix your flour, sugar, baking powder, salt, cinnamon, and nutmeg. Try not to inhale the nutmeg. It gets feisty.

Step 4: Wet Mix Vibes
In another bowl, whisk the egg, milk, oil, and honey. It’ll look a little… gloopy. That’s normal.

Step 5: Combine & Fold
Pour the wet into the dry and stir gently. Don’t overdo it. This isn’t bread dough—it just wants to be combined and left alone. Fold in the sausage.

Step 6: Bake
Scoop the batter into your muffin tins, about ¾ full. Bake for 20–25 minutes, until golden on top and a toothpick comes out clean. Try not to eat one straight out of the oven. (Or do. I’m not your mom.)

Storage Options:

These store really well!

• Fridge: Up to 4 days. Just pop in the microwave for 20–30 seconds.

• Freezer: Let them cool, then toss into a zip-top bag. Reheat from frozen—no thawing needed. Perfect for those “oops-I-snoozed-five-times” mornings.

Variations and Substitutions:

• No sausage? Crumbled bacon works. So does diced ham.

• Want them cheesier? Throw in ½ cup of shredded cheddar or pepper jack. You won’t be mad.

• More heat? Add a pinch of cayenne or swap in spicy sausage.

• Going gluten-free? Use a 1:1 gluten-free flour blend. I’ve done it and it works just fine—just a little less fluffy.

What to Serve with Sausage Pancake Muffins?

• Maple syrup on the side. Non-negotiable.

• A cup of coffee. Obviously.

• Fruit salad. If you’re feeling like an overachiever.

• A napkin. These can get sticky. Don’t say I didn’t warn you.

Frequently Asked Questions:

Can I use pancake mix instead of making my own batter?
Sure can! Just skip the flour, baking powder, salt, and sugar. Use about 2 cups of mix and keep the rest of the recipe the same.

Can I make them mini?
Yep! Use a mini muffin tin and reduce the baking time to 12–15 minutes.

Do they taste like pancakes?
Kinda. Think “pancake-adjacent muffin with sausage tucked in.” They’ve got the flavor, but more bite and structure.

So there you go. A breakfast that feels like a win but takes zero effort. These Sausage Pancake Muffins are warm, comforting, and slightly addictive. You’ve been warned. If you try them, I wanna hear all about it—good, bad, or chaotic.

Until then? Keep your coffee hot and your breakfast low-drama.

Keep the Flavor Coming – Try These:

Pumpkin Pecan Cobbler

Classic Vanilla Custard Bars

Amazing Peach Dumplings Recipe: Easy, Fast and Yummy!

5 from 2 votes

Sausage Pancake Muffins

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Embark, on a breakfast experience with our Sausage Pancake Muffins—a masterpiece that combines the irresistible savory taste of premium pork sausage with the comforting sweetness of homemade pancakes. Picture sizzling sausage perfectly intertwined with muffins resulting in a taste sensation that goes beyond the ordinary. Each bite takes you on a journey, where the richness of high-quality sausage meets the warmth of cinnamon and nutmeg. These muffins are not just a recipe; they are a celebration of mornings blending flavors to create a work of art. A heartfelt homage, to breakfast lovers promising an orchestra of flavors that will dance on your palate.

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24 Servings

Ingredients

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• 1 lb pork sausage
• 2 c all-purpose flour
• 1/4 c sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 large egg at room temperature
• 2 c milk
• 2 tbsp canola oil
• 2 tbsp honey

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Instructions

 

1. Preheat your oven to 350°F. Grease two muffin pans.
2. Crumble 1 pound of pork sausage in a pot, over medium heat until it is no longer pink. Set it aside.
3. In a bowl combine 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of salt, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
4. In another bowl whisk together 1 egg, 2 cups of milk, 2 tablespoons of canola oil and 2 tablespoons of honey.
5. Gently mix the wet and dry ingredients together then fold in the sausage.
6. Pour the batter into the muffin pans. Bake for 20 to 25 minutes until they are lightly browned.
7. Enjoy them warm, with your pancake syrup!

Notes

Indulge, in a gluten-free breakfast journey by substituting flour with your preferred gluten-free option in our Sausage Pancake Muffins. The secret lies in the combination of premium pork sausage sweetened with a hint of honey and enhanced by the embrace of cinnamon and nutmeg. Select a flour that harmonizes well with these flavors to guarantee an enjoyable and safe experience, for everyone.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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