Sausage Pancake Muffins
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These sausage pancake muffins deliver all the sweet and savory goodness of a McGriddle in every bite! With fluffy pancake mix, melty cheddar cheese, juicy sausage, and a touch of maple syrup, they’re the ultimate breakfast treat—ready in just 30 minutes!

We’re big fans of hearty breakfasts around here. When there’s time, we go all out with favorites like crescent roll breakfast pizza, sausage squares, and Hawaiian roll breakfast sliders, along with some freshly squeezed juice and extra crispy bacon.
But on busy mornings, these mini pancake and sausage bites are our go-to. Bite-sized, portable, and packed with that irresistible sweet-and-savory flavor, they’re perfect for grabbing on the go. You can even pack them in school lunches or have them ready as an after-school snack.

The best part? You can prep them the night before, saving time and stress in the morning. No more waiting in a fast-food line—these homemade McGriddle-inspired muffins are faster, fresher, and way more delicious!
Why you’ll love this recipe
- All the flavor of a McGriddle, packed into a bite-sized muffin!
- Quick to make, simple to store, and easy to reheat.
- Perfect for busy mornings—grab, pack, and go.
- A kid-approved favorite the whole family will enjoy!
Ingredients for McGriddle Muffins
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

- Complete pancake mix – Use a mix that only requires adding water, as it simplifies the recipe by replacing ingredients like flour, salt, and eggs. I prefer Krusteaz (Costco sells large bags), but any brand works.
- Water – Needed to turn the pancake mix into a batter. Just the amount of water called for on your pancake mix, it should be between 1 and 1 and a half cups.
- Shredded cheddar cheese – Freshly grated sharp cheddar cheese gives a nice balance to the sweetness.
- Maple syrup – Provides sweetness and a classic maple flavor that complements the pancakes.
- Breakfast sausage – Any breakfast sausage will work, so choose your favorite.
How to Make Pancake and Sausage Muffins
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

- Cook the sausage in a skillet over medium-high heat. Break it up into crumbles as it browns. Once it is cooked through, drain it and set it aside.
- In a large mixing bowl, whisk the pancake mix, water, and maple syrup together until a pancake batter is formed. Stir in the shredded cheesed followed by the cooked sausage.
- Spoon the batter into prepared mini muffin pans and bake in a preheated oven until they’re cooked through and nicely golden.
Jaclyn’s Kitchen Faves
I use a meat chopper to break up ground meat while it cooks—it makes the process so quick and easy! If you don’t have one yet, it’s a total game-changer for perfectly crumbled sausage or ground beef.


Storage
Refrigerator: Keep mini McGriddles stored in an airtight container in the fridge for up to 3 days. Be sure to cool them completely before you store them, as any residual heat will make them soggy.
Freezer: Place cooled pancake bites in a freezer bag or freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator and reheat them to warm through.
How to Reheat: Pop these in the microwave for about 20-30 seconds and you’re all set.
Recipe Tips
- Make sure to prepare the muffin tin. You can use nonstick cooking spray or mini paper liners, as long as you use something. Otherwise, these tend to stick.
- Use a cookie scoop to scoop out the batter into each muffin cup. That way you know each one will have the same amount and result in even-sized sausage pancake muffins.
- This recipe makes 48 mini sausage pancake muffins, but you can halve the recipe if you’s like a smaller batch.
- To test for doneness, insert a toothpick into the center of one of the muffins. If it comes out clean or with just a few dry crumbles, they’re ready.
- For a shortcut, you can use precooked sausage links; just warm them up and chop them into small pieces.

Serving Suggestions
If you’re serving these during a sit-down breakfast, complete your meal with scrambled eggs or Instant Pot egg bites and a side of watermelon fruit salad. Even a bowl of fresh strawberries and blueberries would be great.
Wash everything down with a strawberry banana smoothie or a pineapple cherry smoothie and get your day started off right!
Additions and variations
- Swap the regular pancake mix. Try a high-protein or gluten-free mix instead. You may need to adjust the water as per instructions on the box.
- Add a different protein. Turkey sausage, chicken sausage, or swap sausage for diced ham or bacon.
- Use a different kind of sausage. Maple-flavored sausage to enhance the maple flavors or spicy sausage for a kick.

More Hearty Breakfast Recipes
- Overnight French Toast Casserole
- Cherry Almond Granola Bars
- Fluffy Buttermilk Pancakes
- Sausage Gravy Biscuit Casserole
- Farmer’s Casserole

Sausage Pancake Muffins
Equipment
- ground meat chopper optional
Ingredients
- 2 cups complete pancake mix
- 1 ¼ -1 ½ cups water *see note
- 1 cup shredded cheddar cheese
- ¼ cup maple syrup
- 1 pound breakfast sausage
Instructions
- Preheat oven to 400°F. Line mini muffin tins with paper liners or coat with nonstick spray; set aside.
- Cook and crumble the sausage in a skillet over medium-high heat. Drain and set aside.
- In a large bowl, whisk together pancake mix, water, and maple syrup.
- Stir in the cheese and the cooked sausage.
- Spoon batter into the prepared mini muffin tin, filling each cup slightly more than halfway.
- Bake for 12–15 minutes, or until golden and cooked through.
Notes
Krusteaz Buttermilk Pancake Mix is my go to but you can use your favorite complete pancake mix (the kind where you only need to add water).
Nutrition

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