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–+ servings
sausage filled pancake muffins

Pancake Muffins with Sausage

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Equipment

  • 1 muffin tin 12-cup
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Frying pan
  • 1 Ladle
  • 1 Spatula

Ingredients
  

  • 2 cup all-purpose flour
  • 2 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup milk
  • 2 large eggs
  • 4 tablespoon unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 cup cooked sausage crumbled
  • non-stick cooking spray

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Spray the muffin tin with non-stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Gently fold in the crumbled sausage.
  • Use a ladle to fill each muffin cup in the tin about 3/4 full with the batter.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
  • Serve warm and enjoy.

Notes

For added flavor, consider mixing in a handful of shredded cheese or chopped herbs into the batter. You can also substitute the sausage with cooked bacon or ham. These muffins freeze well, so make a double batch and store them in the freezer for a quick breakfast option. Simply reheat in the microwave or oven before serving.
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