Description
These High-Protein Pancake Sausage Mini Muffins bake classic pancake-and-sausage flavor into soft, grab-and-go bites. They’re kid-approved, freezer-friendly, and perfect for meal prep using Kodiak Cakes (or any protein pancake mix). Enjoy warm for breakfast or pack in lunchboxes for an easy, satisfying snack.
Ingredients
DRY
- 2 cups Kodiak Cakes Buttermilk Power Cakes Mix (or other high-protein pancake mix)
- 1 tablespoon brown sugar (optional)
- 1/2 teaspoon ground cinnamon (optional)
WET
- 1 cup milk (dairy or unsweetened almond milk)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil, slightly cooled
- 1 teaspoon vanilla extract
MIX-INS
- 3/4 cup cooked breakfast sausage, crumbled (pork, turkey, or plant-based)
- 1/4 cup pure maple syrup (optional, for sweeter muffins)
TOPPING OPTIONS (choose any)
- 2–3 tablespoons mini chocolate chips
- 1/3 cup fresh blueberries (pat dry)
- 1/4 cup finely shredded cheddar (for savory version)
Instructions
1. Preheat oven to 350°F (175°C). Grease a mini muffin tin (24 cups) or line with mini papers.
2. Cook sausage in a skillet over medium heat until browned and fully cooked; drain and cool slightly.
3. In a large bowl, whisk dry ingredients (pancake mix, brown sugar, cinnamon if using).
4. In a separate bowl, whisk milk, eggs, melted butter, and vanilla. Pour wet into dry and stir just until combined (do not overmix).
5. Fold in the crumbled sausage and maple syrup if using. Batter should be thick but scoopable.
6. Divide batter among cups, filling each ~3/4 full. Add optional toppings (blueberries, chocolate chips, or cheddar) to the tops.
7. Bake 12–15 minutes, until golden and a toothpick comes out clean. Rotate pan once for even browning if needed.
8. Cool 5 minutes in pan, then transfer muffins to a rack to finish cooling. Serve warm or cool completely for storage.
Notes
Storage: Refrigerate in an airtight container up to 5 days. Reheat 20–30 seconds in the microwave.
Freeze: Freeze on a sheet pan 1 hour, then transfer to a freezer bag up to 2 months. Reheat from frozen 45–60 seconds or 8–10 minutes at 350°F.
Protein boost: Stir in 1/4 cup unflavored or vanilla whey (add a splash more milk if batter is too thick).
Savory swap: Omit brown sugar and maple; add 1/4 cup cheddar plus a pinch of garlic powder.
Allergy-friendly: Use dairy-free milk and oil; for egg-free, use 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 85
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg