I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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If I could bottle up that sweet-meets-savory magic of slow weekend breakfasts, it might just look like these Sausage & Pancake Muffins. They’re cozy, hearty, and make-ahead friendly. Perfect for meal prep, feeding hungry kids before school, or reheating on game day morning before the chaos kicks in. And yes, there’s real maple syrup involved.
These aren’t your average breakfast bites. They’re hearty, naturally gluten-free (if using my pancake mix or a gluten-free store bought version), and delicious both warm or cold.
Great for :
Busy weekday mornings
Quick, kid-friendly snacks
Game day tailgates
Freezing and reheating when you need something fast but homemade
INGREDIENTS
Muffins
1 1/2 cups prepared pancake batter
1 pound ground sausage of choice
maple syrup for drizzling
Homemade Pancake Mix
1 cup brown rice flour
3/4 cup coconut flour
1 cup oat flour
1 cup gluten free flour
1/4 cup yellow cornmeal
1 teaspoon sea salt
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1/4 cup coconut or date sugar
Pancake Batter
1 cup homemade mix
1 egg
1 tablespoon melted butter
1 cup milk of choice (regular or dairy-free)
EQUIPMENT
Skillet
Mixing Bowl
Muffin Tin
Oven
Avocado or Coconut Oil Cooking Spray or Muffin Liners
STEP-BY-STEP INSTRUCTIONS
Preheat the oven to 350°F and spray a muffin tin with coconut or avocado oil spray (or insert muffin liners).
Brown the sausage in a skillet over medium heat until fully cooked.
Prepare Pancake Batter using either the homemade mix or your favorite brand. If making homemade, simply combine all ingredients in a large mixing bowl and whisk to mix thoroughly.
Assemble the muffins by filling each muffin cavity halfway with batter, adding 1 – 2 tablespoons cooked sausage, then top with more batter.
Bake for 12 – 15 minutes, or until a toothpick inserted comes out clean.
Let cool slightly, then drizzle with maple syrup and serve.
HELPFUL TIPS
Use pre-made pancake mix to save time. Or opt to make a big batch of my mix to have on hand! Be sure to store in an airtight container.
You can prep the batter up to 2 days ahead. Just refrigerate in an airtight container.
These are freezer-friendly. Let cool completely, then wrap individually and store in a freezer-safe container for up to 2 months.
STORAGE NOTES
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave for 20 – 30 seconds or in a toaster over for a crispier edge.
To Freeze : Wrap individually, then freeze in a freezer safe container
FREQUENTLY ASKED QUESTIONS
Can I use a different type of sausage?
Absolutely. Chicken sausage or turkey sausage will work just fine. You simply need a cooked ground sausage.
Can I make these dairy-free?
Yes. Just be sure to use dairy-free milk and butter in the pancake batter.
What’s the best syrup to use?
Pure maple syrup is my go-to. I highly recommend going with the pure syrup that only has one ingredient.
Can I double this recipe?
Yes! This recipe scales beautifully. Just double all ingredients. You could also put less cooked sausage in each muffin and make the one pound of sausage work for 10 muffins.
Great for busy mornings, meal prep, or game day brunch. These muffins combine savory sausage with fluffy pancake batter for a handheld breakfast that hits all the right notes.
Ingredients
Muffins
1 1/2 cups prepared pancake batter
1 pound ground sausage of choice
maple syrup for drizzling
Homemade Pancake Mix
1 cup brown rice flour
3/4 cup coconut flour
1 cup oat flour
1 cup gluten free flour
1/4 cup yellow cornmeal
1 teaspoon sea salt
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1/4 cup coconut or date sugar
Pancake Batter | Yields 10 Pancakes / 5 Muffins
1 cup homemade (or store-bought) pancake mix
1 egg
1 tablespoon melted butter
1 cup milk of choice (regular or dairy-free)
Instructions
Preheat the oven to 350°F and spray a muffin tin with coconut or avocado oil spray (or insert muffin liners).
Brown the sausage in a skillet over medium heat until fully cooked.
Prepare pancake batter using either homemade mix or your favorite brand. If making homemade, simply combine all ingredients in a large mixing bowl and whisk to mix thoroughly.
Assemble the muffins by filling each muffin cavity halfway with batter, adding 1 – 2 tablespoons cooked sausage, then top with more batter.
Bake for 12 – 15 minutes, or until a toothpick inserted comes out clean.
Let cool slightly, then drizzle with maple syrup and serve.
Make-Ahead Tip : refrigerate batter up to 2 days in advance
Freezer-Friendly : cool completely before freezing
Prep Time:20 minutes
Cook Time:20 minutes
Category:Breakfast + Brunch
Method:Baked
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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