Sausage Pancake Muffins
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Sausage Pancake Muffins are totally delicious, family friendly, and easy as can be! This recipe takes about 5 minutes of prep work and is the ultimate grab and go healthier breakfast for busy mornings!
These Sausage Pancake Muffins are my newest breakfast obsession! Breakfast meal prep takes less than a half hour on Sunday nights and it’s a beautiful thing. I take multiple short cuts in this recipe to make it extra quick and easy. This year has been tough. We all need some short cuts once and awhile, right? Precooked chicken (or turkey) sausage links + Kodiak Cakes Pancake mix are the real MVP’s in these muffins.
I decided to make this recipe originally just for my daughter because I had gotten into the habit of grabbing those Pancake Sausage Corn Dog stick things at Kroger almost weekly for a super quick breakfast for Pepper in the mornings. I realized after awhile that she should probably be eating something just a little more nutritional so I tried these out and was almost positive she wouldn’t love them as much as the corn dog ones, but she LOVES them. Eric and I LOVE them. I make a batch on Sunday night and they’re gone by Wednesday morning!
How to make Pancake Sausage Muffins:
In a medium bowl add 2 cups Kodiak Cakes Buttermilk Flapjack & Waffle Mix, 1.5 cups of water, and 2 tsp vanilla. Stir together, but be careful not to over mix because you’ll get tough pancake muffins! A few clumps are okay.
*I use Kodiak Cakes because its what I have on hand most of the time, but I have tried this recipe with Private Selection Buttermilk Protein Pancake Mix and Hungry Jack Pancake Mix. I’m pretty sure you can find the Kodiak Cakes in any grocery store where there’s pancake mix! I think its safe to say it’ll work with any pancake mix.
Next grab a 12 cup muffin tin. I line with cupcake liners just in case because I hate scrubbing pans. You can also spray the cups well with cooking spray. Fill each cup about 3/4 full.
Note: I didn’t realize when first creating this recipe that not all cupcake liners are created equal. I use these parchment cupcake liners. I’ve purchased them at Target and Kroger. Using parchment cupcake liners makes it so the muffin does not stick to the liner. If you use the normal cupcake liners thats totally fine, but spray them nicely with a little cooking spray before adding the batter. That should help them release from the paper much better.
Add chopped up turkey or sausage links to each cup and place into an oven thats been preheated to 350 degrees for about 15-18 minutes. Stick a knife into the middle of a muffin and if it comes out clean, it’s done! Remove from muffin tin and enjoy!
Lately I’ve been obsessed with Jone’s Dairy Farm Chicken/Turkey Sausage links! I’m able to find them at Walmart, Publix, Kroger, and Costco, but if you can’t find’m… any fully cooked sausage link will work!
See? SO EASY! It takes longer to read this post than it does to make them!
My other favorite meal prep breakfasts are Spicy Sausage Egg Muffins, Bacon Egg and Cheese Biscuits, and Make Ahead Freezer Friendly Breakfast Sandwiches!
Don’t forget to comment and rate this recipe after you try it!
Pancake Sausage Muffins
- 2 cups Pancake Mix (I use Kodiak Cakes Buttermilk Flapjack and Waffle Mix)
- 1½ cups water
- 2 tsp vanilla
- 10 fully cooked chicken or turkey sausage links chopped into thin dime size pieces, I use Jone's Dairy Farm Chicken or Turkey Sausages
- Preheat oven to 350 degrees.Spray a 12 cup muffin pan with nonstick cooking spray or line with paper liners.In a medium bowl add pancake mix, water, and vanilla. Mix together, but take care not to overmix because that'll make dense muffins. A few clumps are totally fine! Scoop batter into muffin cups (about ¾ of the way full). Gently press sausage peices evenly onto each muffin cup. Bake for about 15-18 minutes. Stick a knife in the center of a muffin and if it comes out clean, they're done!
per muffin: 88 Calories, 2g fat, 0g saturated fat, 10g carbohydrates, 2g fiber, 1g sugar, 0g added sugar, 0g sugar alcohols, 8g net carbs, 7g protein, 223g sodium *Note: I didn’t realize when first creating this recipe that not all cupcake liners are created equal. I use these parchment cupcake liners. I’ve purchased them at Target, Amazon, and Kroger. Using parchment cupcake liners makes it so the muffin does not stick to the liner. If you use the normal cupcake liners thats totally fine, but spray them nicely with a little cooking spray before adding the batter. That should help them release from the paper much better. *You may use different brands of turkey/chicken sausage links and/or pancake mix, but keep in mind calories and WW points are subject to change. The information above is figured out with the two specific brands used.
I meal prepped these for when I’m in the office and they are amazing. I take a side of sugar free syrup and dip the muffins after I warm them and they are so filling! Another awesome recipe!!
So happy you enjoy’m Melissa!Perfect meal prep!