Pancake Muffins

Beth Pierce


Delectable easy to make mini pancake muffins that are freezer friendly. They are perfect for little hands and busy on the go families. Make a double batch today and freeze one for next week.


☆☆☆☆☆ 0 votes

15 Min
25 Min


  • 1/3 lb
    bulk pork sausage
  • 1 1/2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 2 Tbsp
  • 1 1/2 c
  • 1 tsp
  • 1
    large egg
  • 3 Tbsp
    butter melted
  • 1 c
  • ·
    warm maple syrup

How to Make Pancake Muffins


  1. Preheat oven to 350 degrees and spray mini muffins pans with nonstick baking spray.
  2. Brown pork sausage breaking up into small crumbles. Drain any excess grease
  3. In medium bowl whisk together flour, baking powder, baking soda, salt and sugar.
  4. In large measuring cup whisk together buttermilk, vanilla and egg.
  5. Pour liquid mixture into flour mixture. Add butter and stir just until incorporated. Fill one pan full of batter spooning about 2/3’s full in each slot. Add three to four blueberries to the top of each one. Take remaining batter and mix in crumbled sausage. Fill second pan filling each slot about 2/3’s full.
  6. Bake 13-15 minutes. Serve with warm maple syrup.
  7. NOTES
    You can make your own buttermilk by adding 2 tablespoons of lemon juice or white vinegar to 1 1/2 cups milk. Let sit for five minutes.

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