Looking for a quick and easy breakfast that combines the savory goodness of sausage with the fluffy sweetness of pancakes? Sausage Pancake Muffins are a perfect grab-and-go option for busy mornings. These delightful muffins feature cooked sausage nestled in a fluffy pancake batter, creating a delicious blend of flavors in every bite. With just the right balance of sweet and savory, they’re a hit with kids and adults alike. Serve them plain or with a drizzle of warm maple syrup for a breakfast treat that feels like a little taste of the weekend, any day of the week.
Ingredients:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/2 cup cooked breakfast sausage, crumbled
- 1/4 cup maple syrup (optional, for serving)
Instructions:
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients: In another bowl, whisk the buttermilk, egg, and melted butter until well blended.
- Mix the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Add the sausage: Fold the cooked sausage crumbles gently into the batter.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the oven and bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool slightly in the tin before transferring them to a wire rack. Serve warm with a drizzle of maple syrup if desired.
Enjoy these Sausage Pancake Muffins warm or at room temperature. They’re perfect for meal prepping and can be easily reheated for a quick breakfast during the week!
