Description
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
Scale
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.
Equipment
10-Piece Glass Nesting Bowl Set
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Cup4Cup Gluten Free Multipurpose Flour
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King Arthur Measure for Measure Gluten-Free Flour
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Smithey No. 14 Cast Iron Skillet
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Buy Now → Notes
- Shortcut : use store-bought pancake mix
- 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