If you love creative breakfasts that are both playful and protein-packed, these Sausage Pancake Muffins are about to win your heart. Imagine fluffy pancake batter, studded with savory sausage, vibrant spinach, and gooey cheddar, baked to golden perfection in the convenience of a muffin tin. Every bite is a collision of sweet and salty, soft and hearty—a brilliant way to start your day or fuel up mid-afternoon. These muffins vanish quickly at our house, perfect for meal prepping, sharing, or tucking into lunchboxes. Trust me, after one batch, you’ll have Sausage Pancake Muffins on repeat all week long!

Ingredients You’ll Need

Sausage Pancake Muffins Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe earns its place, combining effortlessly for flavor, texture, and color you’ll crave. Nothing complicated here—just pantry and fridge basics that transform into something extra special with minimum fuss.

Eggs: These give structure and a lovely, rich flavor to the muffins—don’t skip them!
Milk: Adds creaminess to the batter, ensuring a soft crumb every time.
Maple Syrup: For that subtle hint of sweetness that plays so well with sausage.
Kodiak Buttermilk Pancake Mix: Your shortcut to fluffy, hearty muffins—look for the protein-packed variety.
Spinach: Chopped fresh spinach sneaks in a little green and adds moisture without overpowering the other flavors.
Cooked Sausage: Sauteed or chopped, any variety works! It’s the star of these savory-sweet muffins.
Cheddar Cheese: Grated cheddar melts into delicious pockets and gives every muffin a rich, satisfying finish.
Salt: Just enough to bring out all the flavors—don’t overdo it since sausage and cheese are usually salty.
Ground Black Pepper: A dash for a subtle kick and warmth that balances everything beautifully.

How to Make Sausage Pancake Muffins

Step 1: Prep Your Muffin Tin

Start by preheating your oven to 400 degrees F, which helps the muffins lift with that signature dome. Line your muffin tin with parchment paper liners—these guarantee the muffins come out easily and also add a rustic, bakery-style charm. Set the tray aside while you assemble your batter.

Step 2: Whisk the Wet and Dry Ingredients

Grab your largest mixing bowl. Crack in the eggs, pour in the milk and maple syrup, then add the Kodiak pancake mix, salt, and black pepper. Whisk this mixture thoroughly until it’s smooth, free of lumps, and a gorgeous creamy color. This base will give your Sausage Pancake Muffins their signature fluffy texture.

Step 3: Add the Good Stuff

Now it’s all about those delicious fillings! Stir in the chopped spinach, cooked sausage, and grated cheddar cheese using a spatula or wooden spoon. Fold gently until everything is evenly incorporated—you want every muffin to have bits of sausage, cheese, and spinach in every bite.

Step 4: Fill the Muffin Tins

Spoon the batter evenly into each muffin liner, filling them about 3/4 of the way. A large scoop or ladle is perfect for minimizing drips (and mess). Give the muffin tin a gentle shake or tap to level out the tops if needed.

Step 5: Bake to Golden Perfection

Pop the tray in your preheated oven and bake for 10 minutes at 400 F to ensure they rise quickly. Then, reduce the oven temperature to 375 F and bake another 10 minutes or until a toothpick inserted in the center of a muffin comes out clean. Keep an eye out—overbaking is the enemy of moist muffins! Once ready, take them out and let them cool just enough to handle.

How to Serve Sausage Pancake Muffins

Garnishes

For a finishing touch, sprinkle a little extra cheddar on top right as they come out of the oven for a melty effect. You can also scatter over some finely chopped fresh herbs like chives or parsley—this gives extra flavor and a pretty pop of green against the golden muffins.

Side Dishes

Sausage Pancake Muffins pair brilliantly with a simple fruit salad or sliced citrus to brighten up your breakfast spread. For a brunch-worthy presentation, serve alongside creamy Greek yogurt, a small green salad, or crispy hash browns for a complete feast.

Creative Ways to Present

These muffins are incredibly adaptable! Try stacking them on a cake stand for a rustic brunch centerpiece, bundle a few into napkins for breakfast on the go, or nestle them in a picnic basket for weekends outside. Kids especially love having their own “breakfast cupcake” to enjoy with a little drizzle of maple syrup.

Make Ahead and Storage

Storing Leftovers

Cool your Sausage Pancake Muffins completely, then store them in an airtight container in the refrigerator. They’ll keep well for up to three days without sacrificing that fluffy texture or savory flavor.

Freezing

Want to plan ahead? These muffins freeze beautifully! Arrange them in a single layer (or wrap individually for extra freshness), then pop them in a freezer bag. They’ll stay delicious for up to two months; just thaw overnight in the fridge or microwave gently when you’re ready to eat.

Reheating

A quick zap in the microwave—about 30 seconds—is perfect for reviving Sausage Pancake Muffins straight from the fridge. For freezer muffins, reheating in a low oven (about 300 F for 8–10 minutes) helps bring back that just-baked feel without drying them out.

FAQs

Can I use a different pancake mix?

Absolutely! While Kodiak Buttermilk Pancake Mix adds protein and a hearty flavor, you can substitute any classic or whole grain pancake mix. Just stick to the same amount and adjust the liquid if needed for the right batter consistency.

Can I swap out the sausage?

Of course! Any cooked sausage works—chicken, turkey, pork, spicy chorizo, or even plant-based crumbles for a vegetarian version. Just be sure it’s fully cooked and drained of excess fat before folding into the batter.

What’s the best way to keep the muffins from sticking?

Parchment liners are your best friend here, ensuring the Sausage Pancake Muffins pop right out without leaving bits behind. If you don’t have parchment, a good spray of nonstick oil works as a backup.

Can I add other veggies or cheese?

Definitely! Feel free to get creative—diced bell peppers, caramelized onions, or even jalapeños for heat. Monterey Jack, Swiss, or pepper jack cheeses are all tasty swaps for cheddar.

Are these Sausage Pancake Muffins kid-friendly?

Absolutely! Kids love the fun muffin shape, and the subtle sweetness from maple syrup makes them extra appealing. They’re a hit in school lunchboxes and great for breakfast on busy mornings.

Final Thoughts

There’s something irresistibly cozy and fun about a batch of Sausage Pancake Muffins. They’re easy to make, endlessly customizable, and perfect for anyone who craves breakfast with a twist. I hope you’ll give them a try and share them with those you love—your mornings are about to get a whole lot tastier!

Sausage Pancake Muffins Recipe

★★★★★

5.1 from 10 reviews

Author: anna
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Sausage Pancake Muffins are a savory twist on a classic breakfast favorite. Packed with spinach, sausage, and cheddar cheese, these muffins are perfect for a quick and delicious morning meal.

Ingredients

Scale

Eggs

3 large eggs

Milk Mixture

1 1/4 cups milk
2 tablespoons maple syrup

Pancake Mix

2 cups Kodiak buttermilk pancake mix

Add-Ins

1 cup spinach (chopped)
1 cup cooked sausage (chopped or sautéed)
3/4 cup cheddar cheese (grated)
1/4 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Preheat Oven: Preheat oven to 400 F and line muffin tin with parchment paper liners. Set aside.
Mix Batter: In a large bowl, combine eggs, milk, maple syrup, pancake mix, salt, and pepper. Whisk well.
Add Fillings: Stir in spinach, sausage, and cheese until combined.
Bake: Divide batter into muffin tin openings. Bake at 400 F for 10 minutes, then reduce heat to 375 F and bake for another 10 minutes or until a toothpick inserted in the center comes out clean.
Serve: Remove from the oven and enjoy warm.

Notes

You can customize these muffins with your favorite add-ins like diced bell peppers or mushrooms.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American