Savory sausage, fluffy pancake batter, warm cinnamon, and a touch of honey come together in these hearty Sausage Pancake Muffins.
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):
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They hit that magical sweet-savory balance—like syrup on sausage, but better.
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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.)
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They freeze like champs. Reheat in 30 seconds. Boom—breakfast.
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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:
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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.
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All-Purpose Flour: The classic. I haven’t had great luck with almond or coconut flour here—it changes the texture too much.
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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.
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Cinnamon & Nutmeg: Just a dash of each makes these smell like Sunday morning.
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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. Don’t rush it—let it get some color. Drain off any extra fat unless you’re cool with extra grease in your muffins. (Been there.)
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.
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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!
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Fridge: Up to 4 days. Just pop in the microwave for 20–30 seconds.
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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:
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No sausage? Crumbled bacon works. So does diced ham.
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Want them cheesier? Throw in ½ cup of shredded cheddar or pepper jack. You won’t be mad.
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More heat? Add a pinch of cayenne or swap in spicy sausage.
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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?
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Maple syrup on the side. Non-negotiable.
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A cup of coffee. Obviously.
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Fruit salad. If you’re feeling like an overachiever.
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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.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sausage Pancake Muffins
Ingredients
- 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
Instructions
- Preheat your oven to 350°F. Grease two muffin pans.
- Crumble 1 pound of pork sausage in a pot, over medium heat until it is no longer pink. Set it aside.
- 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.
- In another bowl whisk together 1 egg, 2 cups of milk, 2 tablespoons of canola oil and 2 tablespoons of honey.
- Gently mix the wet and dry ingredients together then fold in the sausage.
- Pour the batter into the muffin pans. Bake for 20 to 25 minutes until they are lightly browned.
- Enjoy them warm, with your pancake syrup!
Notes
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!
