Description
Sausage Pancake Mini Muffins are a delicious bite-sized snack that perfectly balances sweet and savory flavors. Featuring fluffy pancake-like texture combined with savory breakfast sausage, these muffins are quick to prepare, portable, and ideal for busy mornings, snacks, or party platters. Versatile and kid-approved, they can be customized with cheese, veggies, or made gluten-free for any dietary preference.
Ingredients
Scale
Main Ingredients
- 1/2 pound Breakfast Sausage (pork, chicken, turkey, or vegetarian)
- 1 cup All-Purpose Flour (or gluten-free blend; can be replaced with pancake mix)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2/3 cup Milk
- 1 large Egg
- 2 tablespoons Butter or Oil, melted
Optional Ingredients
- 1 teaspoon Vanilla Extract (optional)
- Maple Syrup or Honey, for glazing or drizzling
- 1/2 cup Shredded Cheddar or Mozzarella Cheese
- 1/4 cup Diced Jalapeños or pinch of Cayenne Pepper
- 1/2 cup Finely Chopped Spinach, bell peppers, or onions
- 1/2 cup Blueberries or Chocolate Chips
- 1/4 cup Chopped Nuts or Seeds (for texture)
Instructions
- Prepare the Sausage: Cook the breakfast sausage in a skillet over medium heat until browned and fully cooked. Drain any excess grease and chop the sausage into small, bite-sized pieces.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. If using pancake mix instead of flour and baking powder, use the pancake mix alone as the dry base.
- Combine Wet Ingredients: In a separate bowl, beat the egg and then mix in the milk and melted butter or oil. Add vanilla extract if using.
- Bring It All Together: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins light and fluffy. Fold in the cooked sausage pieces evenly, along with any optional add-ins like cheese or veggies.
- Fill the Mini Muffin Tin: Grease a mini muffin tin or line with paper liners. Spoon the batter into each cup, filling about 3/4 full to allow for rising and browning.
- Bake to Golden Perfection: Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes until the tops are golden and a toothpick inserted comes out clean.
Notes
- Chop sausage into uniform pieces to ensure every muffin has even bites.
- Do not overmix the batter to avoid dense muffins; stir until ingredients are just combined.
- Use a mini muffin tin for ideal bite size and quicker baking time.
- Prepare sausage in advance to save time during assembly.
- For added crunch, toss in chopped nuts or seeds into the batter.
- Check baking times early since ovens vary; test with a toothpick before removing from oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 55mg
Keywords: sausage, pancake, mini muffins, breakfast, snack, portable, savory sweet, gluten free option
