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Fluffy homemade sausage pancake bites served warm for a quick grab-and-go breakfast
Isaac blogger

Easy Sausage Pancake Bites

Fluffy mini pancake bites baked with savory sausage for a quick, freezer-friendly breakfast that’s easy to make, easy to store, and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24
Course: Breakfast, Snack
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Batter
  • 1 cup pancake mix
  • ⅔ cup milk
  • 1 large egg
  • 1 tablespoon maple syrup (optional)
  • 1 tablespoon neutral oil or melted butter
  • Add-Ins
  • ½ cup cooked breakfast sausage, crumbled
  • ¼ cup shredded cheddar cheese (optional)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Grease a 24-cup mini muffin tin and set aside.
  4. Cook sausage in a skillet over medium heat until fully browned and cooked through. Drain well and allow to cool slightly.
  5. In a bowl, whisk milk, egg, oil or butter, and maple syrup until smooth.
  6. Stir in pancake mix just until combined. Do not overmix; a few lumps are fine.
  7. Fold in cooled sausage and cheese if using.
  8. Fill mini muffin cups about ¾ full.
  9. Bake 12–15 minutes until golden, set in the center, and a toothpick inserted comes out clean. Muffins should spring back lightly when touched.
  10. Let rest 5 minutes before removing from pan. Serve warm.

Notes

  • Use fully cooked sausage and mix batter gently for best texture.
  • Fill cups only about ¾ full to prevent overflow.
  • Bake until set and lightly golden; centers should feel firm.
  • Refrigerate leftovers within 2 hours and store airtight up to 4 days.
  • Reheat until warmed through before serving.