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Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 24 Servings

If you love pancakes, I am pretty sure that you’ll dig these sausage pancake muffins! This is my newest go-to breakfast with scrumptious sausage baked into soft and fluffy pancake breading. Easily make these delicious pancakes using only a few simple ingredients in less than thirty-five minutes. The best part is that these muffins are freezer-friendly! Serve these muffins warm with your favourite pancake syrup to jump-start your day.

Pancakes are a staple at home. My daughter started cooking her pancakes at age two! These sausage pancake muffins are a real treat. I always whip up a big batch and freeze it for a quick breakfast any time!


2 tbsp canola oil

1 lb pork sausage

1 tablespoon baking powder

1 large egg, room temperature

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 c. milk

1 tsp salt

2 tbsp honey

2 c. flour


1/4 c. sugar

How to make Sausage Pancake Muffins

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a baking spray, grease two muffin tins.

Step 2: Cook the sausage in a medium pot over medium heat for about 6 to 8 minutes, breaking the meat into pieces until no longer pink. Take off the heat when done and set the sausage aside.

Step 3: Place the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl. Mix well until combined.

Step 4: Beat the egg with milk, oil, and honey in another bowl until well mixed.

Step 5: Into the dry ingredients, gently stir in the wet ingredients until just mixed. Then, fold in the sausage crumbles.

Step 6: Into the prepared muffin tins, pour the batter. Place in the preheated oven and bake for about 20 to 25 minutes or until the muffins are lightly browned.

Step 7: Remove from the oven when done and serve the muffins warm with your preferred pancake syrup. Enjoy!

Nutrition Facts:

Calories: 131kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 229mg | Potassium: 141mg | Fiber: 1g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...