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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Oooh, that looks yummy!
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I can’t wait to try these! Thanks!!
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I think it was me that sent you the idea! Glad you got around to it.Thanks for all you do. I have used the Fruit crisp recipe 2 times(1 apple, 1 peach) this week already.
Guess I will be trying this as well.
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Laura Reply:
October 3rd, 2010 at 7:16 pm
Ah…YAY! So glad you piped in here so that I could tell you thank you for the great idea! These are so delicious!
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Heather Reply:
September 7th, 2011 at 8:59 pm
Would they work as a pancake? Look very yummy!!
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Laura Reply:
September 8th, 2011 at 9:41 am
Yes, you’d just want to add more milk. :)
Those look amazing!!!
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You. Are. Awesome!
I am SO making these on Tuesday…but I’m only waiting that long because I’ll have to make turkey sausage and soak the flour. :) Thank you for all that you do!
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I think I will try these in the morning. I was just thinking of something I could make for the kids. :) I have a recipe for mini maple choco chip muffins(courtesy of Bakerella) that is wonderful. I think I may alter this a bit and add some of the maple syrup into the batter! This sounds great!
I think I will have to read around your site more..lots of great things. I am interested in the whole soaking grains/flours…do you explain that somewhere? Is it safe enough to leave out on the counter?
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Laura Reply:
October 4th, 2010 at 5:35 am
I explain soaking grains here: http://heavenlyhomemakers.com/soaking-those-grainswhat-is-that-about
Perfectly safe to leave it on the counter. That’s part of the culturing process. It will make the dough slightly and sweetly sour – like sourdough…although my kids never can tell the difference between when I soak and when I don’t. The sour is very slight….it just makes the dough easier to digest. Pre-digested sorta. :)
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Darcy Reply:
October 5th, 2010 at 5:29 pm
Thanks so much! :) I am loving your site by the way. I would like to get more natureal with the way we do things. My new ones are to start making more soups instead of buyuing them and to start making more of our bread items(bread, pita, english muffins, bagels, hamburger buns and ho9tdog buns, and such). Love the site!
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I am so going to have to try this! Looks like another great recipe!
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I just told my husband yesterday that I need to look for some more breakfast recipes. I feel like I cook the same things for him every weekend. His favorite breakfast meat is sausage so I know he will LOVE these! Thanks!
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Thank you for another breakfast recipe. This weekend I made a Sausage Breakfast muffin -think more like a corn muffin. I thought it needed something else added to the recipe. Looking forward to trying your recipe!
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Great idea! I always need good breakfast ideas.
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Love this idea as it take forever for me to make pancakes for my crew(I’ve been asking for an ummm can’t think of the name a nonstick grill thing for more cookspace!)
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We have been cooking from your site a lot the last few weeks. And I need to stop lurking. We made these this morning and added about 1/4C maple sugar to the batter (we live in Vermont). They are fabulous! Next time, I’ll have to freeze half immediately. There won’t be any left this time.
Pam
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Muffins look great, and might I ask why you don’t do pork at your house? Is it religious reasons or you just don’t like pork?
thanks
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Laura Reply:
October 5th, 2010 at 2:31 pm
We love pork actually, but our research shows us that it is a very unhealthy meat. It does not digest well at all. We only eat it on occasion – like when we have company and want a special breakfast or when it’s tomato season and we NEED a BLT. :)
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Darcy Reply:
October 5th, 2010 at 5:31 pm
Not sure of the reasoning but growing up my mom always said that you should eat apple or cook with apple when making/eating pork as it helps it to digest better. I may have to look into that more.
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Joy Reply:
October 6th, 2010 at 2:22 pm
I grew up on a farm still live on the same farm and my dad has always
been a beef and pork farmer. I would love know where you are finding your
research that says it is a very unhealthy meat. My father growns all
his own feed, and his pork are very natural,organic, and just happy
pigs. We have never had a problem with pork, but we have never
bought it from the store either. We have always killed our own, as
well as our own beef. Could you please direct me to your
sources that says it is so very unhealthy I would love to read them.
I have read what “Nourishing Traditions” says about it as well.
thanks so much!
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Laura Reply:
October 6th, 2010 at 8:08 pm
Ah, most of my info came from NT and beyond that I don’t have anything written…just the advice of a homeopathic doctor that helped treat my youngest son’s eczema and my asthma. I just did a search and found that Sally Fallon answered the pork question this way: http://nourishedmagazine.com.au/blog/articles/pork-egg-whites-weight-and-fat-pasta-and-brine
I found that very helpful because I HATE avoiding pork altogether, and I’ve found that it’s hard to avoid (like if ham is served when we eat at someone’s house). So, there she is saying it’s a compromise food.
AND I think that since your dad is feeding your pigs so well…you probably don’t have much to worry about. When we do get pork (like for that HAVE TO HAVE BLT) we get it from a farmer we totally trust.
My guess the pork issue is similar to the beef issue – beef isn’t good for you if it’s the nasty stuff from the store, but grass fed beef is excellent. I’m not sure pork is AS good as beef even when it’s raised well, but I don’t think we have to avoid it entirely.
We love these muffins. I made them for supper last night and we also ate them for Breakfast this morning. I think I might put cheese in them or a little syrup in the batter so my husband can grab and go. What a great idea
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OK, these are on the schedule for Saturday. ;-) I read a fun tip in another cookbook about maple syrup. She said to save the little medicine cups from cough syrup and such. Then fill those up for the kids to use on their pancakes, waffles, or in this case muffins. Yep, I’ll be making a double of these and a big batch of turkey sausage this weekend. :-) I <3 Laura!!!
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Emily Reply:
June 16th, 2011 at 12:47 pm
I bought the 4-packs of plastic “ramekins” at the Dollar Store for
exactly this reason – my older son LOVES to dip! :)
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These sound delicious! I am glad to learn about the seasoning to make your own turkey sausage. I have done that, but with using a packaged spice from Penzey’s called breakfast sausage. This will be a cost saver. And I have that very same jug of Maple Syrup from Wisconsin. My husband gets it for me when he travels up in that area. Grade B is my fav – so dark and flavorful! Love your site. Ciao.
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They were a HUGE hit with our whole family. They will become part of our regular breakfast “schedule!”
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I will have to agree with you on the fact that these were super easy. I used venison sausage (my husband is a deer hunter). I also made a double batch (hoping to freeze the second batch). Yeah, right. It passed the taste test of everyone, including my husband. This was a big hit for our family and we will be including it in our breakfast menus. I will add cheese next time in one batch as a more savory breakfast food. Thanks so much!
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I tried this recipe with a little shredded sharp cheddar and it was so tasty! I suggest you try it ;)
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Thank you so much for this recipe! My boys (4 of them!) and husband loved these! :) I almost had a heart attack though when I went to buy maple syrup (I previously always bought the cheap HFCS stuff)! Since I live in Montana our growing season doesn’t allow for sugar maple trees so that I can make my own syrup, but I discovered that you can make nearly as good and definitely as healthy ‘maple’ syrup from box elder trees because they are in the maple tree family. It turns out that we have several huge ones in our own yard! You tap them just like a maple tree and boil the sap just like maple. It yields slightly less than maple (60:1 vs. 40:1), but I can’t wait to give it a try in the spring! =D
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yum! these turned out well-i think i will try adding a little cheese next time as suggested by others. thanks!
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I just made these! They were awesome! Thanks for sharing!
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Trying to get my family away from breakfast cereal is the hardest thing ever, but I made these this morning and all 18 of them were devoured!!! Thanks!!!
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just made these! added in some oatmeal for the flour(1/2 cup), maple syrup for 1/2 cup milk, and applesauce for the butter. although i havent’ tried one yet!
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THESE ARE GREAT! I made these hoping to get some into the freezer, but that was just a dream. – Dawn
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just made this: delicious!
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I am *so* making these for when my husband gets home. Since he is gone for 5-6 weeks at the time, I like to have quick and easy but also delicious meals made up for him. THIS, is right up his alley. Thank you!
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We have a 4 week old daughter (our first baby)and since I am seemingly always busy feeding the baby I am on the lookout for things that can be cooked in large quantities and put in the freezer for easy meals. These will be amazing for quick breakfasts for my husband at 5 am. I am definitely going to look around the rest of your website for freezer friendly recipes.
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This is great! Me and my kiddos love them.
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I am so excited to see this recipe! Night before last I was trying to figure out how to make a grad ‘n go sausage/pankcake combo for breakfast, as I vaguely remember my children liked that type of thing on a stick (a box of them were given to us by someone who said their children didn’t like them). A muffin is a brillian idea. You have just “delivered it to my door”. Thank you! You are a blessing to so many families by sharing your homemaking ways with others. Thank you for your openness and for sharing with us. You have encouraged me in many ways and areas of homemaking! Thank you. God is glorified by your beautiful heart devoted to serving Him by taking such care of your family and others.
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I just made this! It was SO good! The family loved it! Thanks so much for the recipe!
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I made these this morning. But, I wanted to make them more portable so I changed the recipe some. I divided the recipe in half, using only 2 T butter, added 1/4 cup more flour, 1/4 cup sucanat and 1/2 cup maple syrup. This made 13 muffins. My family loved them. I was thinking that it seemed like a lot of sweetener but it ends up being about 1 T per muffin and I think my kids would have poured that much syrup on them anyway. Now we have a great grap-n-go breakfast for busy mornings. Thanks for all the great recipes!!
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i can’t wait to try these.
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These look tasty and fun! I have one question for you; how full do you fill the muffin tins? I am used to making muffins but recently made some cupcakes and TOTALLY overfilled the tins. I had the messiest oven mess ever!
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Laura Reply:
January 24th, 2011 at 4:40 pm
I fill them about 1/2 full, maybe a little bit more. Yeah, overflowed muffin tins are a mess. ;)
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I sent the link for these to my husband yesterday asking if he wanted to try this. He was ecstatic so we made them for brunch today. He insisted we HAD to make up a second batch right away. Our 4 y.o. kept exclaiming, “I really really like these,” and our slightly picky nearly 3 y.o. is on her second.
We were thinking next time of trying crumbled bacon or cubed ham. Or leaving the meat out altogether and doing chocolate chips for a special treat or pumpkin pie spice muffins with this batter.
Thank you so much for coming up with this recipe, it’s a new family favorite.
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I was so excited to make this recipe but had trouble with them. I do not know what the consistency is supposed to be like but mine were very doughy and heavy. I kept tweaking the cooking time. AFter the first batch, which the tins were full, I filled the tin only half way and finally, at 35 minutes, got a couple that weren’t quite so doughy. I grind my Hard Red Winter Wheat in the VitaMix. I don’t know if the consistency of my flour is an issue? Wondering if you could give me some insight into what they are supposed to be like and how I might make them work out better. I loved the taste but they were just too heavy, ultimately. I love the turkey sausage recipe and can’t eat THOSE little guys fast enough! :)
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Laura Reply:
January 24th, 2011 at 4:42 pm
Hmm, maybe the flour was an issue (I grind hard white wheat in a Nutrimill), but I wouldn’t think it would be that big of a problem. :( They are not supposed to be heavy or doughy…wish I had a better idea of how to help!
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Think I will try these with bacon pieces…Yummmmm!!
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Mmmmm….I will make these very soon with blueberries instead of sausage. Either way, a homemade muffin with syrup…where can you go wrong? :)
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I made these tonight for Shrove Tuesday and they were very good. They ARE heavier than a typical pancake, but that’s likely just because of using all whole wheat flour which makes for a heavier product. I tried soaking grains for the first time with these and I really enjoyed the overall taste and consistency. The recipe made 12 large and 12 mini-muffins for me (fun for the kids!). I served them with a fruit salad topped with toasted coconut. Yummy!
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Another winner Laura. Thanks. I usually add a little AP flour when making something like this because I think wheat is so dense. I didn’t this time and LOVED them.
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i made these a couple weeks ago (using hte soaking method) and they did not really rise at all:( tasted good though!!
I am going to give it another shot tomorrow in my new stoneware muffin tin! BUT – i was curious – are the muffins in your pic soaked or not soaked? I have had very bad luck ENJOYING any of my soaked recipes lately. They jsut don’t rise and the texture is totally different. I’ve finally mastered soaked tortillas & crackers but NO soaked biscuits or muffins yet:( Any tips?!
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Laura Reply:
June 1st, 2011 at 1:05 pm
Yes, I believe the muffins in the picture were soaked. You might try substituting baking powder for baking soda if they are soaked to see if that makes a difference.
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We love these! I can get maple cream and we use that instead of maple syrup and they are so tasty!
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These are going on the menu this week. Love that I found another mom of 4 boys in Nebraska, and so many of your posts make me laugh and inspire me to try new ideas Just started using whole grain flour (our grocery store here in Lincoln actually has a place to grind it in store when you buy it! Too fun, my boys love to do it!) Trying a lot of your recipes and my kids have loved them. Can’t wait to try these, too!
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Love these…..great breakfast or snack…usually always have them on hand!
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We made these this morning! They were great! We are another family of 4 kids in NE, so it is fun to find someone relatively “close” that has inspired me in so many ways!!
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I served these to my family this morning, but substituted bacon for the sausage (we had no sausage!). They were great and I think we only have 1 left! Thanks for sharing all of your delicious meal plans with us. :)
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I made these last week for the first time and we all loved them! I’m planning to make a double batch this week so I can freeze some since I got a great price on additive-free sausage last week.
I made them with freshly ground soft white wheat and they could’ve *almost* passed for white, which my husband appreciated. :)
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i made these this morning and its like the dough didnt rise so it didnt exactly turn out right…not sure what I did wrong…I even soaked my flour overnight :( Guess I will have to give it another shot and see if i can figure out what went wrong!
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I made these for breakfast this morning but I went ahead and put the maple syrup in the batter so I wouldn’t have to mess with sticky fingers before church. My kids love these!
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Made these this morning but being beekeepers we had to add a squirt of honey, about 1/8 cup. They rocked! Great recipe Laura!
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