Pancake and Sausage Muffins
By
Here’s what you need to know if you ever send me a recipe request: I do get around to it eventually. I don’t even remember WHO emailed this idea to me, but I do know that it was MONTHS ago. It went on my list…the long, long list of reader recipe requests, post ideas, questions to be answered. But see, lookie…here it is! I finally got a round tuit!
The original suggestion (from the reader who shall remain nameless, not in an effort to protect her privacy, but because I have misplaced the note with her name) was to use this Corn Dog Muffin idea, but do a breakfast Pancake – Sausage Muffin instead. Brilliant!!! After experimenting and making these last week and watching my family devour them in about five minutes, I did have to ask myself why I took so long trying this idea.
Now, we don’t do much pork at our house, but I do have this killer turkey sausage recipe . I make it up in big quadrupal (or more!) batches, cook it up, then freeze it until we’re ready to eat it. Having cooked turkey sausage on hand for recipes like this one is a huge life saver!! So easy! If you choose, you could use sausage links instead, making the muffins like these Corn Dog Muffins. Instead, I just stirred cooked turkey sausage right into the batter:
Pancake-Sausage Muffins
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 cups milk or buttermilk
2 eggs
1/3 cup melted butter
1/2 pound cooked turkey sausage (or nine sausage links, cut in half)
Real grade B maple syrup
If you want to soak your flour overnight to break down the phytates to aid in digestion, mix the flour and cultured buttermilk in a glass bowl, cover and let it sit on your countertop for 12 hours or so. The next morning, mix the remaining ingredients in and bake as directed below.
If you don’t soak the flour ahead of time: Mix dry ingredients together. Add milk or buttermilk, eggs and melted butter. Stir in browned turkey sausage.
Pour batter into 18 buttered muffin tins. (I don’t recommend paper muffin liners for this as it will stick.) Bake at 350° for 15-20 minutes or until the muffins are lightly browned. Serve with a lovely drizzle of maple syrup!
This is a great recipe to bake up ahead of time, freeze, then pull out and rewarm in the oven or toaster oven at breakfast time!
Now, don’t wait months to try this like I did. This recipe is SO easy and my whole family LOVED them!! You can never have too many easy breakfast recipes!
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I loved the texture of the bread on these! Apparently, though, my children have some food “issues” – one of my boys told me, “Mommy, sausage isn’t supposed to go in muffins.” Apparently all my boys felt this way…So, I’m going to keep the basic batter recipe, and try adding dried fruit, or mini-chocolate chips or something. Oh well! I know what I’M eating for breakfast for the next few days! I really enjoyed them!
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Just made these tonight and my 2 year old ate 3!!! My husband loved them without the syrup (he is weird and doesn’t like sausage and syrup touching) and I just ate mine like you told me to =] Thanks again!! I swear my binder is 80 % your of your meals in it!
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Samantha Reply:
February 28th, 2012 at 5:16 pm
Wow! Apparenly I can’t type tonight!! that first “your” shouldn’t be
there =]
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Jennifer Reply:
March 24th, 2013 at 6:30 pm
My binder is AT LEAST 80% heavenly homemaker lol! :)
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We loved these! My son has been asking me to try these for a week so he requested them for his birthday breakfast and they were a hit, along with the creamy orange cooler.
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Marie Reply:
March 14th, 2012 at 6:00 am
He turns 12 today!
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These sound yummy! I’m going to try them today. Do you think you can add a little maple syrup to the batter instead of drizzling it on top? Also do they need to be eaten right away since they have meat in them?
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LindseyforLaura@HHM Reply:
April 10th, 2012 at 9:47 am
I bet you could! If you don’t eat them right away just stick them in the
fridge or freezer so the meat doesn’t sit out.
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Wow, I am making these! I have a feeling you will be in the top ten of my husband’s favorite people once he tries these! Thank you!
Btw, I don’t comment often, but just want to say that I really adore your blog. And thrilled to see that you support Compassion International!
Steph
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Made these today and they were good. I found mine tasted ‘eggy’, so will probably make sure my eggs are small or use only one very large one. How do you reheat them? Thaw first, or right from frozen? Should I wrap them in foil to reheat? How do you do it?
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LindseyforLaura@HHM Reply:
April 10th, 2012 at 9:25 am
If you stick them in the microwave for 20 seconds it will reheat them
fine. If you want to do it in the oven stick them in foil and reheat for
10-15 minutes. It really depends on your oven. (set at 350) You could
also thaw them and stick them in a warm oven for a few minutes too.
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I made these for my 13, 10 and 1 year old this morning. All three loved them! I think these will be a perfect “on the go” breakfast that I can make the night before early baseball games and such. (All three children opted to not use syrup)
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My husband just started shift work so I’m looking for easy (I’m 7 months pregnant) but hearty breakfasts for him since that is now our “family dinner” – these sound perfect. One question though – would you use hard or soft wheat? I’ve just bought soft wheat for the first time and I’m still figuring out when to use that and when to stick with my hard white.
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LindseyforLaura@HHM Reply:
August 28th, 2012 at 10:16 am
Laura uses hard wheat.
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Made these before bed last night. Super easy! Maybe the only change I will make next time is to add a touch of sweetener to the batter, perhaps some high quality maple syrup.
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So I just made these into a cake! My son wanted a pancake cake for his 4th birthday and I knew exactly where to go! Just divided the batter (without the meat!) into two cake pans and once it was cooled off layered it with fresh homemade whipped cream and a strawberry sauce (strawberries cooked down with a little bit of honey until thick). It was a HUGE hit! and not near as much sugar as a cake! Thanks for your great recipes that are so easy to switch up!
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These were a hit! I used Maple sausage links to make it more like a corn dog which my boys seem to be obsessed with these days. The maple in the sausage gave it just the right amount of sweet without the messiness of syrup!
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Fabulous. Makes for a quick, yummy breakfast before school.
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I usually keep these in my freezer! Baby number 3 arrives right after Christmas and I will make sure these are stocked for an easy breakfast for my girls!
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Do you think making these with coconut oil and almond milk will work in place of the milk and butter?
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Laura Reply:
June 3rd, 2013 at 7:47 am
Yes I’m sure that would work well!
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