Sausage Pancake Bites

Pro tips

• Cook and drain the sausage thoroughly to remove excess fat, which prevents greasy, soggy bites.
• Use a mini muffin tin and fill cups about two-thirds full so batter rises evenly without overflowing.
• Don't overmix the pancake batter; stir just until the dry ingredients are moistened to keep bites light and fluffy.
• Let baked bites cool in the tin for 3–5 minutes before turning out to avoid breakage.

Substitutions

• Buttermilk pancake mix → All-purpose flour (1 3/4 cups) + baking powder (2 tsp) + salt (1/4 tsp) (mimics the base mix)
• Cheddar cheese → Monterey Jack or smoked gouda (same ratio)
• Breakfast sausage → Ground bacon or spicy Italian sausage (same amount, cooked and drained)

Storage & make-ahead

Store cooled bites in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; reheat in a 350°F oven for 5–7 minutes.

Equipment

mini muffin tin · muffin tin liners or cooking spray

Can I make sausage pancake bites ahead of time?

Yes. Bake completely, cool, then refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in a 350°F oven for 5–7 minutes.

Can I use fresh sausage instead of cooked?

No. The sausage must be cooked and drained before mixing into the batter to ensure it's fully cooked through and excess grease is removed.

Why are my pancake bites dense or gummy?

Overmixing the batter develops gluten and creates a dense texture. Mix the wet and dry ingredients until just combined; lumps are fine.

How do I know when they're done baking?

Bake until the tops are lightly golden and a toothpick inserted in the center comes out clean, typically 12–15 minutes at 400°F.

Can I double the recipe?

Yes. Double all ingredients and bake in multiple batches, or use standard and mini muffin tins simultaneously.