Pancake Muffins

Easy family friendly Pancake Muffins are scrumptious easy-to-prepare little muffins. They are perfect for grab and go and for kids’ little hands.  I make one batch and split it in half creating blueberry and sausage for both the sweet and savory pancake lovers.  They freeze very well and reheat very easily in the microwave.

My family is constantly on the go.  Mornings can be just a little insane around here.  I am fortunate enough to work from home so I save on commute time however things are still quite hectic around here.  This morning was going to be even more crazy than usual as it is tax season and I have several other deadlines that are approaching so I baked up a batch of these Easy Pancake Muffins last night. I love to split the batch and add blueberries to half and add cooked crumbled pork sausage to the other half.

They are perfect for the husband that is running late for work.  Just pack a little bit of syrup in a small glad ware container and he is on his way.  No need to cut pancakes for the little ones as they can hold these right in their hands and dip them in a little bit of syrup poured right on their plate.

How do you make Pancake mix muffins?

Start by browning the pork sausage breaking it up well as you do.  Be sure to drain any excess grease.  Now in a medium bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Then in a large bowl whisk together the buttermilk, vanilla, and egg.  Next working in three intervals stir the flour mixture into the buttermilk mixture just until incorporated.  Stir in the melted butter just until blended.

Spoon about half the batter into a well-greased mini muffin pan filling the slots about two-thirds full. Top each slot with three small blueberries.  Now stir the drained sausage into the remaining batter.  Spoon the pancake batter into the slots filling them about 3/4’s full. Bake until a toothpick inserted in the center comes out clean. Serve with warm maple syrup.

Recipe notes and helpful tips

• Don’t over-mix the batter as it can make it tough.
• Save yourself some money and make your own buttermilk at home.  You can make your own buttermilk by adding 2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of milk. Let sit for five minutes.
• To freeze place fully cool muffins in a zipper freezer bag.  To reheat remove desired muffins and heat for 15-30 seconds at 50% power in the microwave.
• Use a standard muffin pan for larger muffins however increase baking time by 3-5 minutes.  If doing so you may want to double the recipe as the number of muffins yielded would be decreased.
• For flavor variety substitute chopped pecans or walnuts, finely chopped bananas, finely chopped strawberries, chocolate chips, dried fruit, or Easy Cinnamon Sugar.
• Freeze in a freezer container or freezer zipper bag for up to 3 months.  Thaw in the fridge overnight or microwave from frozen at reduced power. 

Is your family constantly on the go?  Are you looking for scrumptious homemade treats that you can feel good about feeding your family?  You need to put these AMAZING Easy Pancake Muffins on your to-try list today.  Better yet double the recipe and freeze half of them.  You will be glad that you did!

Other breakfast recipes you will love!

• Easy Breakfast Grilled Cheese
• On the Go Sausage Cheddar Breakfast Muffins
• Better Than Cinnabon Cinnamon Rolls Recipe
• Easy French Toast
• Oatmeal Muffins
• Apple Strudel

Easy Pancake Muffins

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.

5 from 10 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 36 mini muffins

Calories: 53kcal

Author: Beth Pierce

Ingredients

• 1/3 lb bulk pork sausage
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 1/2 cups buttermilk see notes
• 1 teaspoon vanilla
• 1 egg
• 3 tablespoons butter melted
• 1 cup blueberries
• Warm maple syrup

Instructions

• Preheat the oven to 350 degrees and spray 2 mini muffin tins with nonstick baking spray.
• Brown pork sausage breaking up into small crumbles. Drain any excess grease.
• In a medium bowl whisk together flour, baking powder, baking soda, salt, and sugar.
• Whisk together buttermilk, vanilla, and egg in a large measuring cup.
• Pour the liquid mixture into the flour mixture. Add the 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 the remaining batter and mix in the crumbled sausage. Fill the second pan filling each slot about 2/3's full.
• Bake 13-15 minutes. Serve with warm maple syrup.

Notes

• Don't over-mix the batter as it can make it tough.
• Save yourself some money and make your own buttermilk at home.  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.
• To freeze place fulled cooled muffins in a zipper freezer bag.  To reheat remove desired muffins and heat 15-30 seconds at 50% power in the microwave.
• Use a standard muffin pan for larger muffins however increase baking time by 3-5 minutes.  If doing so you may want to double the recipe as the number of muffins yielded would be decreased.
• For variety substitute chopped pecans or walnuts, finely chopped bananas, finely chopped strawberries, chocolate chips, dried fruit or Easy Cinnamon Sugar.

Nutrition

Calories: 53kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 11mg | Sodium: 127mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 0.3mg

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This post was originally published on April 4, 2018, and was republished on March 26, 2020, with new content.