As a busy mom, I’m pressed for time just like you. That’s why I’m especially excited when we can shave some time off our busy weekday mornings with quick, make-ahead breakfasts like these easy-n-tasty Pancake & Sausage Pops!
These adorable little kid-favorite breakfast bites have a delicious maple-sausage center encased in a fluffy little grain-free pancake muffin. (Sticks are optional! Although they do up the cute factor!)
They’re a sweet-n-savory spin on my popular Grab-n-Go Pancake Muffins. So, they’re not only delicious, they’re also nutritious with wholesome real food ingredients like blanched almond flour, which is a good source of protein and fiber.
Of course, my favorite part is how easy these little pancake & sausage pops are to make – just follow the simple steps in the photo tutorial below!
Plus they keep beautifully in the fridge, so they’re easy to quickly reheat for a tasty breakfast on the run! These go from fridge to table (or out the door) in 8 minutes or less!
P.S. If you don’t have a mini-muffin pan, or just want a bigger bite, simply fold the sausage pieces into the pancake batter and bake in a regular-size muffin tin (see recipe note for details). Yum!
How to Make Pancake & Sausage Pops
Step One: Following the recipe below, make my easy-n-fluffy grain-free pancake batter (or you can use 1 1/2 cups of any thick pancake batter you prefer). Add one tablespoon of pancake batter to each parchment mini-muffin cup. If you’ve never tried parchment mini-muffin cups, I highly recommend them. Naturally non-stick, they’re the perfect way to enjoy every morsel of your delicious creation!
Step Two: Add a half-inch piece of fully cooked breakfast sausage to the center of each muffin cup. We really like using chicken maple sausage, because its lightly sweet maple-y flavor is the perfect match for pancakes!
Step Three: Top the sausages with another tablespoon or two of pancake batter and pop into a preheated oven to bake. (See recipe below for details.)
Step Four: Transfer muffins to a wire rack to cool. Aren’t they adorable?!?
Step Five: Remove parchment muffin liners from the pancake bites and add a lollypop stick, if desired. Or use wooden skewers cut into 4-inch sticks. Just be sure to snip off the pointy ends if serving to kids. I’ve got boys, need I say more?
Step Six: Enjoy! I like to serve these tasty little pancake & sausage pops with fresh berries, soft-boiled eggs and a side of pure maple syrup. When we’re on the go, these easily become travel-food by adding them to a bowl with some fresh berries, or enjoy them with a smoothie!
- 6 fully cooked maple breakfast sausage links
- 1/3 cup pure coconut milk, room temperature
- 2 Tbsp butter, melted (if DF use ghee or coconut oil)
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp apple cider vinegar
- 1 3/4 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp fine ground sea salt
- 3 large eggs
- Preheat oven to 350°F. Line a 24-cup mini-muffin tin with mini-muffin parchment baking cups. Set aside. (If making regular-size muffins, see recipe note below.)
- Cut the breakfast sausage links into 1/2-inch pieces. Set aside.
- Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10 seconds just until well combined. (Batter will be thick.)
- Scrap down sides of blender, add the eggs and blend 15-20 seconds, until eggs are incorporated into the batter.
- Transfer the batter to a bowl. Follow the photo tutorial above to add the batter and sausage pieces to the lined muffin tin.
- Bake for 12–14 minutes, until a toothpick inserted into center comes out clean. Transfer muffins to a wire rack to cool. Remove paper liners and add a stick to each mini muffin to create a “pancake pop,” if desired. Or simply pop them right into your mouth and enjoy!
These little breakfast bites store well in the fridge for 3–4 days. To reheat, simply place in a 225°F oven for 5-8 minutes, until warm.
Recipe Variation: For regular-size muffins, place 8 parchment paper liners in a 12-cup muffin tin. Fold the sausage pieces into the pancake batter and evenly distribute among the lined muffin cups. Bake in a preheated 350°F oven for about 18 minutes until toothpick inserted into center comes out clean. Remove from oven and transfer muffins to wire rack to cool. Enjoy!
I have found 24 mini equal 12 regular muffins. Why not with this recipe?
Hi, Helene. The general guideline in baking is 3-to-1 ratio. In other words, 3 mini muffins equal 1 regular size muffin. So if you have a muffin recipe that yields 12 regular-size muffins that would mean you would get 36 mini muffins. In this recipe, I’m using my Grab-n-Go Pancake Muffins as the base which yields 8 regular size muffins. So when you use this batter to make these pancake & sausage mini muffins the yield follows the guideline of a 3-to-1 ratio so you will end up with 24 mini muffins. For details, this article is helpful in explaining conversions: https://www.craftsy.com/blog/2017/02/mini-muffins/ Hope you enjoy this recipe! With blessings, Kelly 🙂
I bet these would freeze well! Just take them out the night before and they would probably thaw in the freezer and then heat as usual. They look so much better than those frozen things I’ve seen in the store!
Yes, that’s a great idea, Linda! As long as you thaw in fridge so sausage isn’t frozen solid, they will reheat nicely per the little note I made in the recipe about reheating at low baking temp. Thanks for sharing! I’ll have to try freezing them. We usualy eat them all in a day or two. 🙂 With blessings, Kelly