These bite-sized Sausage Pancake Bites are a hit with kids and adults alike!
Fluffy, savory, slightly sweet, and absolutely addictive.
Whether you’re meal prepping for the week, looking for a grab-and-go snack, or hosting a weekend brunch, this recipe has you covered. They’re protein-packed, freezer-friendly, and incredibly easy to make.
In just a few steps, you’ll have a breakfast that everyone actually looks forward to.
Ingredients You’ll Need
You likely have most of these on hand already:
- Pancake mix: Use your favorite boxed mix, or make your own from scratch.
- Cooked sausage: Browned and crumbled breakfast sausage works best, but links chopped into small pieces also work.
- Eggs and milk: For binding and moisture.
- Maple syrup: Optional, but adds a subtle sweetness to the batter.
- Oil or melted butter: Adds richness and prevents dryness.
- Optional add-ins: Shredded cheddar, cinnamon, or chopped herbs for a flavor twist.
How to Make Sausage Pancake Bites Step-by-Step
Making sausage pancake bites couldn’t be easier. Here’s how to do it:
- Prep your pan: Grease a mini muffin tin well or use mini paper liners to prevent sticking.
- Cook your sausage: Brown and crumble your breakfast sausage, then drain the grease and set aside to cool.
- Mix the batter: Combine pancake mix with milk, eggs, syrup, and oil until just combined. Don’t overmix.
- Assemble: Spoon batter into each muffin cup about ¾ full. Add about a tablespoon of sausage into the center of each.
- Bake: Bake at 350°F (175°C) for 12–15 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool slightly before serving: Let them rest a few minutes so they’re easier to remove from the pan.
Variations to Try
Once you master the base recipe, it’s easy to customize:
- Use turkey sausage for a lighter option.
- Add shredded cheese like cheddar or mozzarella for a melty center.
- Make them sweet by mixing mini chocolate chips or blueberries into the batter.
- Spice it up with chopped jalapeños or hot sauce for adults.
- Try different shapes: Bake in silicone molds for themed bites for kids’ lunchboxes or parties.
How to Store and Freeze Them
One of the best parts about sausage pancake bites is how well they store:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Place cooled bites on a tray to freeze individually, then transfer to a freezer bag. Keeps well for 2–3 months.
- Reheating: Microwave 20–30 seconds per bite or reheat in a toaster oven or air fryer at 300°F for 5–7 minutes.
Meal prep tip: Make a double batch and freeze half for emergency mornings or lunchbox fillers.
Kid-Friendly Serving Ideas
These bites aren’t just great for breakfast — they’re also a hit for snacks and lunches:
- Dip them in syrup for a pancake-and-sausage combo kids love.
- Pair with fruit kabobs or sliced bananas for a balanced meal.
- Serve with yogurt or a smoothie for added protein.
- Use in a brunch board alongside mini quiches, fresh berries, and juice boxes.
Recipe FAQ’s
What kind of pancake mix works best?
A basic “just add water” mix works, but for more flavor, use a buttermilk mix or make your own with flour, baking powder, sugar, and salt.
Can I make them gluten-free or dairy-free?
Yes! Use a gluten-free pancake mix and a dairy-free milk like almond or oat milk. Check that your sausage is allergy-friendly.
How do I make them fluffier?
Avoid overmixing the batter, and let it rest for 5–10 minutes before baking. Also, using buttermilk or adding a touch of baking powder can help.
Easy Sausage Pancake Bites Recipe
These Sausage Pancake Bites are the perfect make-ahead, kid-friendly breakfast or snack. Made with pancake mix and savory sausage, they're baked in mini muffin tins for easy portioning and meal prep. Ready in under 30 minutes, they’re great for busy mornings, school lunches, or brunch spreads.You can customize them with cheese, syrup, or even swap in plant-based sausage. Freeze them for later or serve fresh — they’re always a hit!
Ingredients
- 1 cup pancake mix
- ⅔ cup milk
- 1 large egg
- 1 tablespoon maple syrup optional
- 1 tablespoon vegetable oil or melted butter
- ½ cup cooked breakfast sausage crumbled
- ¼ cup shredded cheddar cheese optional
- Cooking spray or oil for greasing the pan
Instructions
Preheat the oven.
- Set your oven to 350°F (175°C) so it’s fully preheated by the time your batter is ready. Grease a 24-cup mini muffin tin with cooking spray or lightly oil each cup using a paper towel. Alternatively, you can use mini paper liners.
Cook the sausage.
- If you’re using sausage links or patties, remove the casings if needed.
- Place the sausage in a skillet over medium heat.
- Use a spatula or wooden spoon to break it up into small crumbles as it cooks.
- Stir and turn frequently so it browns evenly on all sides.
- Cook for 6–8 minutes, or until the sausage is fully browned and no pink remains.
- Once cooked, drain the excess grease by placing the sausage on a plate lined with paper towels. Set aside to cool slightly.
Mix the wet ingredients.
- In a medium mixing bowl, combine the following:
- 2/3 cup milk
- 1 large egg
- 1 tablespoon maple syrup (optional, for a touch of sweetness)
- 1 tablespoon vegetable oil or melted butter
- Use a whisk or fork to mix until the egg is fully beaten and everything is well combined.
Add the dry ingredient (pancake mix).
- Add 1 cup of pancake mix to the wet ingredients.
- Stir gently with a spatula or spoon just until no large clumps of dry mix remain.
- Do not overmix — the batter should be slightly lumpy, similar to muffin batter.
Fold in the sausage and cheese.
- Add the cooled, crumbled sausage to the batter.
- If using, also add 1/4 cup shredded cheddar cheese.
- Use a spatula to fold everything together until evenly distributed. The batter will be thick.
Fill the muffin tin.
- Use a small cookie scoop or spoon to portion the batter evenly into each of the 24 mini muffin cups.
- Fill each cup about 3/4 full — this gives the bites room to puff up without overflowing.
Bake.
- Place the muffin tin on the center rack of your preheated oven.
- Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool slightly and serve.
- Let the bites cool in the pan for 5 minutes.
- Then, use a butter knife to gently loosen the edges and lift them out.
- Transfer to a wire rack to cool fully or serve warm right away.