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pancake muffins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

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.

yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For pancake muffins

  • 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
    salt
  • 2 Tbsp
    sugar
  • 1 1/2 c
    buttermilk
  • 1 tsp
    vanilla
  • 1
    large egg
  • 3 Tbsp
    butter melted
  • 1 c
    blueberries
  • 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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