Freezer-Friendly Breakfast Pancakes (3 Ways)

Preheat your oven to 400°F (200°C).

For the Pancake Bites: In a bowl, prepare 2 cups of pancake mix with water according to package directions.

Fill two 24-cup mini muffin pans about halfway with the batter.

For the sausage bites, slice 6 pre-cooked sausage links into quarters. Press one piece into the center of each cup in one of the muffin pans.

For the blueberry bites, add a handful of fresh blueberries to the center of each cup in the second muffin pan.

For the Sheet Pan Pancakes: In a separate large bowl, prepare the remaining 3 cups of pancake mix with water according to package directions.

Stir in the cooked and drained ground sausage, shredded cheddar cheese, and 1/4 cup of maple syrup until just combined.

Pour the batter onto a large sheet pan and spread it evenly.

Place the sheet pan and both mini muffin pans into the preheated oven. Bake for 12-15 minutes, or until cooked through.

Remove from the oven and let everything cool completely.

Once cooled, cut the sheet pan pancakes into squares.

Portion the pancake bites and sheet pan pancake squares into labeled freezer-safe bags for storage.

To serve, microwave from frozen for about 1 minute. Garnish with butter, maple syrup, and fresh berries if desired.