If you’re looking for a quick, tasty breakfast option that the whole family will love, these Mini Sausage Pancake Muffins (aka McGriddle Muffins) are a must-try. They combine the classic flavors of pancakes, sausage, cheese, and maple syrup in a fun, bite-sized form that’s easy to make and even easier to grab on the go.
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Whether it is busy mornings getting ready for school or on-the-go weekends, an easy portal breakfast or snack is a life-saver and helps keep you from blowing your budget on drive-thru.
These muffins are freezer-friendly, making them perfect to make ahead for busy mornings or easy snacks. Just heat and eat—no fuss, no mess. Plus, they’re totally kid-approved, so you can feel good about having a ready-made option that’s both satisfying and homemade.
And the best part – just 5 budget-friendly ingredients and one batch makes 48 muffins (or 12 servings)!
Ingredients
Pancake Mix: You’ll need a “complete” pancake mix that means it has all the ingredients included to where all you need to do is add water. Feel free to use a gluten-free pancake mix if you like. You’ll need 2 cups of pancake mix and 1 1/2 cups (12 ounces) of water.
Sausage: Use your favorite ground sausage or what you have in the freezer. For ground sausage or sausage patties, you’ll need about one pound or 16 ounces. If using frozen sausage links, you’ll need to 2 – 6 ounce boxes of brown and serve links. Crumble or chop your cooked sausage so that you get some in every muffin once incorporated.
Shredded Cheese: I recommend using cheddar or colby-jack and save yourself some time by using pre-shredded cheese.
Maple Syrup: By mixing the maple syrup into the batter, you get the classic flavor of pancakes without the sticky mess. You may use pancake syrup if you don’t have real maple syrup.
Equipment
- 2 – Mini Muffin Pans
- Large Mixing Bowl
- Measuring Cups
- Large skillet
- Spoon or Small Cookie Scoop
How to Make Mini McGriddle Muffins
- Preheat your oven to 400 degrees F.
- In a large skillet, brown the breakfast sausage until cooked through and crumbled. Remove meat from the skillet and set aside for now.
- In a large bowl, mix together the pancake mix and water until you have a smooth consistency.
- Stir in the breakfast sausage, cheese and maple syrup.
- Spray two mini muffin pans with nonstick cooking spray. Then, carefully portion the pancake mixture into the muffin tins using a Tablespoon or small cookie scoop.
- Bake for approximately 13 – 15 minutes or until a toothpick comes out clean when inserted into the center.
- Remove from the oven and let cool slightly in the pan before turning out.
- Serve with additional maple syrup, if desire.
Storage and Reheating
These muffins are perfect for bulk freezer prep. Bake up a batch and allow to cool completely. Freeze the muffins in a flat layer and once frozen you can transfer them to a freezer bag.
Store your sausage pancake muffins in the fridge for up to 5 days or in the freezer for up to 3 months.
To reheat from frozen, place on a paper towel or plate and microwave for 60 seconds or until heated through.
More Easy Breakfast Recipes
- Whole Wheat Morning Glory Muffins
- Chocolate Pumpkin Muffins (made with cake mix!)
- Cherry Chia Banana Smoothies
- Homemade Pop-Tarts
- Apple Cinnamon Baked Blended Oats
Mini Sausage Pancake Muffins
These Mini Sausage Pancake Muffins are so easy to make, freeze, and reheat for a quick, kid-friendly breakfast or snack! Just 5 budget-friendly ingredients for a tasty McGriddle breakfast in muffin form.
Ingredients
- 2 cups complete pancake mix
- 1 ½ cups water
- 16 ounces breakfast sausage
- 1 ½ cup shredded cheddar or cheddar jack
- ¼ cup maple syrup
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large skillet, brown the sausage over medium high heat until cooked through. Crumble or break up the meat as best you can to ensure even distributions in the muffins. Drain on paper town and set aside.
- In a large mixing bowl, combine the pancake mix and water. Stir until you have a smooth consistency.
- Add the cooked sausage, shredded cheese and maple syrup to the pancake mixture and mix to combine everything.
- Spray 2 mini muffin pans with cooking spray and portion the pancake mixture into the muffin tins using a Tablespoon or small cookie scoop.
- Bake at 400 degrees Fahrenheit for 13-15 minutes or until a toothpick inserted into the middle muffins is clean.
- Remove from the oven and allow to cool for 2-3 minutes before removing from the pan.
- Serve with additional maple syrup, if desire.
Notes
Complete pancake mix is any pancake mix that is "just add water."
For freezer storage, make sure the pancake muffins are cooled completely. Layer in a gallon-size freezer bag or freeze flat on a sheet pan and then transfer the frozen muffins to a freezer bag. Muffins will keep in the freezer for up to 3 months or in the fridge for up to 5 days.
To reheat from frozen, microwave for 60 seconds or until heated through.
Variations: feel free to use any combination of ingredients that sound good to you. Use hot sausage if you prefer spicy. Add or remove any mix-in ingredients to your liking or to what you have on hand.
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Nutrition Information:
Yield:
12Serving Size:
4 mini muffinsAmount Per Serving: Calories: 223Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 49mgSodium: 466mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 11g
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