Sausage Pancake Muffins

Total Time

Prep: 25 min. Bake: 15 min.


about 4 dozen

Updated: Sep. 12, 2023
My kids love sausage and pancakes but making them during the week was out of the question. I purchased the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs in a blanket is a great alternative that's much more cost effective. —Lisa Dodd, Greenville, South Carolina
Sausage Pancake Muffins Recipe photo by Taste of Home


  • 2 packages (7 ounces each) frozen fully cooked breakfast sausage links
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, lightly beaten
  • 2 cups 2% milk
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • Maple syrup, optional


  1. Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups.
  2. Whisk next 6 ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups.
  3. Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.

Test Kitchen tip
  • To make pancakes, pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden. Meanwhile, prepare sausage according to package instructions; serve with warm pancakes.
  • Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.
  • Nutrition Facts

    4 mini muffins (calculated without syrup): 280 calories, 16g fat (5g saturated fat), 39mg cholesterol, 658mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 9g protein.

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