Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

  • Home
    • About
    • FAQs
  • Recipes
    • Bread and Breakfast
    • Condiments
    • Dairy
    • Main Dishes
    • Side Dishes and Snacks
    • Desserts
    • Gluten Free
    • Instant Pot
    • Crock Pot
    • Heavenly Homemaker’s Weekly Menus
  • Homemaking
    • Real Food Sources
  • Store
  • Contact
    • Advertise
    • Disclosure
    • Privacy Policy
  • Simple Meals
  • Club Members!

Pancake and Sausage Muffins

October 3, 2010 by Laura 96 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Pancake_Sausage_Muffins

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 MuffinsYum

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

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!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: Bread and Breakfast, Recipes Tagged With: breakfast, healthy, maple syrup, muffin, pancake, sausage, whole wheat

Comments

  1. Christy says

    October 3, 2010 at 5:57 pm

    Oooh, that looks yummy!

    Reply
  2. Becky says

    October 3, 2010 at 6:00 pm

    I can’t wait to try these! Thanks!!

    Reply
  3. JENNIFER says

    October 3, 2010 at 6:12 pm

    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.

    Reply
    • Laura says

      October 3, 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!

      Reply
      • Heather says

        September 7, 2011 at 8:59 pm

        Would they work as a pancake? Look very yummy!!

        Reply
        • Laura says

          September 8, 2011 at 9:41 am

          Yes, you’d just want to add more milk. :)

          Reply
  4. Rebekah says

    October 3, 2010 at 7:14 pm

    Those look amazing!!!

    Reply
  5. Jamie says

    October 3, 2010 at 9:15 pm

    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!

    Reply
  6. Darcy says

    October 3, 2010 at 10:06 pm

    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?

    Reply
    • Laura says

      October 4, 2010 at 5:35 am

      I explain soaking grains here: https://www.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. :)

      Reply
      • Darcy says

        October 5, 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!

        Reply
  7. DorthyM says

    October 4, 2010 at 4:33 am

    I am so going to have to try this! Looks like another great recipe!

    Reply
  8. Ashley says

    October 4, 2010 at 7:24 am

    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!

    Reply
  9. Lorinda says

    October 4, 2010 at 11:23 am

    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!

    Reply
  10. Miracle Quelle says

    October 4, 2010 at 2:27 pm

    Great idea! I always need good breakfast ideas.

    Reply
  11. Jennifer says

    October 4, 2010 at 11:43 pm

    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!)

    Reply
  12. Pam Frohn says

    October 5, 2010 at 5:16 am

    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

    Reply
  13. Joy says

    October 5, 2010 at 11:49 am

    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

    Reply
    • Laura says

      October 5, 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. :)

      Reply
      • Darcy says

        October 5, 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.

        Reply
      • Joy says

        October 6, 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!

        Reply
        • Laura says

          October 6, 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.

          Reply
  14. Carla Smith says

    October 6, 2010 at 4:20 pm

    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

    Reply
  15. Antoinette says

    October 6, 2010 at 7:35 pm

    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!!!

    Reply
    • Emily says

      June 16, 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! :)

      Reply
  16. Lisa says

    October 7, 2010 at 6:12 am

    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.

    Reply
  17. Tracy says

    October 7, 2010 at 11:51 am

    They were a HUGE hit with our whole family. They will become part of our regular breakfast “schedule!”

    Reply
  18. nichole boggs says

    October 9, 2010 at 12:21 pm

    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!

    Reply
  19. Anna Knight says

    October 11, 2010 at 7:04 pm

    I tried this recipe with a little shredded sharp cheddar and it was so tasty! I suggest you try it ;)

    Reply
  20. Wendy says

    October 12, 2010 at 8:00 am

    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

    Reply
  21. Kelly Perry says

    October 14, 2010 at 3:42 pm

    yum! these turned out well-i think i will try adding a little cheese next time as suggested by others. thanks!

    Reply
  22. Kaci says

    October 18, 2010 at 7:55 am

    I just made these! They were awesome! Thanks for sharing!

    Reply
  23. Lila says

    October 23, 2010 at 7:31 am

    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!!!

    Reply
  24. Heather says

    October 27, 2010 at 1:07 pm

    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!

    Reply
  25. DawnJoy says

    November 15, 2010 at 5:49 pm

    THESE ARE GREAT! I made these hoping to get some into the freezer, but that was just a dream. – Dawn

    Reply
  26. jerilyn says

    November 17, 2010 at 8:44 am

    just made this: delicious!

    Reply
  27. Casey says

    November 20, 2010 at 2:16 pm

    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!

    Reply
  28. Cora says

    November 23, 2010 at 2:46 pm

    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.

    Reply
  29. Deanna says

    November 24, 2010 at 9:52 am

    This is great! Me and my kiddos love them.

    Reply
  30. Marie says

    November 28, 2010 at 10:21 pm

    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.

    Reply
  31. [email protected] Our Peaceful Home says

    December 15, 2010 at 8:23 am

    I just made this! It was SO good! The family loved it! Thanks so much for the recipe!

    Reply
  32. Co says

    January 10, 2011 at 12:05 pm

    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!!

    Reply
  33. susan says

    January 10, 2011 at 2:46 pm

    i can’t wait to try these.

    Reply
  34. Margo says

    January 19, 2011 at 4:21 pm

    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!

    Reply
    • Laura says

      January 24, 2011 at 4:40 pm

      I fill them about 1/2 full, maybe a little bit more. Yeah, overflowed muffin tins are a mess. ;)

      Reply
  35. Crissyanna says

    January 22, 2011 at 9:24 am

    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.

    Reply
  36. Melinda says

    January 22, 2011 at 6:56 pm

    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! :)

    Reply
    • Laura says

      January 24, 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!

      Reply
  37. Chelsea says

    January 26, 2011 at 5:19 pm

    Think I will try these with bacon pieces…Yummmmm!!

    Reply
  38. Megan says

    February 21, 2011 at 9:54 am

    Mmmmm….I will make these very soon with blueberries instead of sausage. Either way, a homemade muffin with syrup…where can you go wrong? :)

    Reply
  39. Kelly says

    March 8, 2011 at 8:47 pm

    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!

    Reply
  40. Shannon says

    March 26, 2011 at 6:54 am

    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.

    Reply
  41. Tiffany says

    May 29, 2011 at 10:46 pm

    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?!

    Reply
    • Laura says

      June 1, 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.

      Reply
  42. Ellen says

    June 12, 2011 at 10:58 am

    We love these! I can get maple cream and we use that instead of maple syrup and they are so tasty!

    Reply
  43. Lyndsay says

    June 20, 2011 at 12:26 pm

    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!

    Reply
  44. Kristi says

    July 3, 2011 at 10:52 pm

    Love these…..great breakfast or snack…usually always have them on hand!

    Reply
  45. Ann R says

    September 6, 2011 at 9:19 am

    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!!

    Reply
  46. Wendy says

    October 8, 2011 at 6:01 am

    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. :)

    Reply
  47. Mary Jo says

    October 10, 2011 at 9:31 am

    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. :)

    Reply
  48. Kelly says

    October 25, 2011 at 7:42 am

    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!

    Reply
  49. Hannah says

    November 13, 2011 at 10:05 am

    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!

    Reply
  50. Summer says

    February 2, 2012 at 7:38 am

    Made these this morning but being beekeepers we had to add a squirt of honey, about 1/8 cup. They rocked! Great recipe Laura!

    Reply
  51. Coby says

    February 11, 2012 at 3:51 pm

    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!

    Reply
  52. Samantha says

    February 28, 2012 at 5:15 pm

    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!

    Reply
    • Samantha says

      February 28, 2012 at 5:16 pm

      Wow! Apparenly I can’t type tonight!! that first “your” shouldn’t be
      there =]

      Reply
    • Jennifer says

      March 24, 2013 at 6:30 pm

      My binder is AT LEAST 80% heavenly homemaker lol! :)

      Reply
  53. Marie says

    March 14, 2012 at 5:57 am

    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.

    Reply
    • Marie says

      March 14, 2012 at 6:00 am

      He turns 12 today!

      Reply
  54. Linda says

    March 19, 2012 at 7:52 am

    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?

    Reply
    • [email protected] says

      April 10, 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.

      Reply
  55. Stephanie says

    April 9, 2012 at 7:28 am

    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

    Reply
  56. shelley cyr says

    April 9, 2012 at 8:57 am

    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?

    Reply
    • [email protected] says

      April 10, 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.

      Reply
  57. Jeniffer says

    April 26, 2012 at 8:49 am

    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)

    Reply
  58. MacKenzie says

    July 17, 2012 at 12:00 pm

    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.

    Reply
    • [email protected] says

      August 28, 2012 at 10:16 am

      Laura uses hard wheat.

      Reply
  59. Sara says

    September 6, 2012 at 12:07 pm

    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.

    Reply
  60. Tiffany Lewis says

    September 16, 2012 at 4:15 am

    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!

    Reply
  61. AudraG says

    September 24, 2012 at 7:46 am

    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!

    Reply
  62. Sarah Mulholland says

    September 28, 2012 at 5:09 am

    Fabulous. Makes for a quick, yummy breakfast before school.

    Reply
  63. kenan says

    November 5, 2012 at 10:15 am

    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!

    Reply
  64. Jen says

    May 30, 2013 at 8:27 pm

    Do you think making these with coconut oil and almond milk will work in place of the milk and butter?

    Reply
    • Laura says

      June 3, 2013 at 7:47 am

      Yes I’m sure that would work well!

      Reply
  65. Laura Brann says

    October 17, 2013 at 8:40 pm

    So use or don’t use muffin papers. You said don’t use because they will stick?

    Reply
    • Laura says

      October 19, 2013 at 5:39 pm

      I find that the muffins stick to the paper liners. However, I now use If You Care brand and they don’t stick! https://www.heavenlyhomemakers.com/muffin-paper-liners-or-no

      Reply
  66. Jone says

    October 30, 2013 at 2:01 pm

    This sounds really yummy. I look forward to trying it. I have a question about the turkey sausage. I have a sensitivity to onions(Usually powdered or dried are not as bad and totally cooked down, like in chili, are not a problem either), but I made the mix and tried it. It was too much dried onion that didn’t really blend and cook down. Do you have any suggestions? Can I use powdered onion? How much? and then how much mix to turkey? Thanks for the help. I really liked the idea.

    Reply
    • [email protected] says

      November 7, 2013 at 10:11 am

      I would switch to powdered onion. It would be better to start off with a little (maybe around a teaspoon or two) and see how strong it is.

      Reply
      • Jone says

        November 7, 2013 at 12:22 pm

        Thank you for the suggestion. Is that a tsp or two in the original recipe that made the “mix” and then measure out the right amount for the turkey?

        Reply
        • [email protected] says

          November 10, 2013 at 9:34 pm

          Yes! That is what I would try anyway. :)

          Reply
  67. Hadia says

    January 1, 2014 at 11:22 am

    Hi!
    The recipe looks great and I would love to try it. I was just thinking if I could use the whole wheat quick mix recipe for the pancake base (since i have it in the freezer)?
    Thanks! :)

    Reply
    • [email protected] says

      January 20, 2014 at 3:29 pm

      That should work!

      Reply
  68. Anna-Marie says

    January 4, 2014 at 3:13 pm

    I made these today! I doubled the recipe and added 1/3 cup grade A maple syrup directly to the doubled batter. (No need for extra syrup after they cooked!) I baked mini muffins for 10 minutes and regular muffins for 15. They were all perfect! I have plenty leftover in the freezer for super awesome, easy, fast, healthy breakfasts. Thank-you for a great idea. My kids and husband devoured them with fruit for breakfast!

    Reply
  69. Jenny R. says

    March 17, 2014 at 10:17 am

    Could you make up this batter with everything in it and freeze it before baking it?

    Reply
    • [email protected] says

      March 30, 2014 at 3:05 pm

      You probably could but I would have no idea how long to bake it for…good luck! :)

      Reply
  70. Erica says

    August 5, 2015 at 3:00 pm

    I just made these in a great new way. Make them in a mini muffin pan and replace the sausage with blueberries yum. Great for crazy school mornings and they freezer great.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *


Join Our Community!

 Facebook Twitter RSS E-mail Instagram Pinterest

Popular Posts

~ Will All of the Real Moms Please Stand Up?
~ Easy! Stir-and-Pour Whole Wheat Bread
~ How to Make Gatorade
~ 31 Real Food Breakfast Ideas
~ Dear Teenage Girls...
~ When Mom Takes a Step Back
~ The Inexpensive Health Insurance We Love!
~ Let's Talk Real Food Grocery Budgets

Check out our latest posts!

  • Inexpensive and Fun Valentine’s Day Treats
  • Easy Chocolate Waffles
  • 4 Meals You Can Make for $1/Person
  • Easy Chili Cheese Dip
  • How to Make 5 Meals with 1 Pork Roast
Home  ~  Simple Meals  ~  Club Membership  ~  Shop  ~  Privacy Policy  ~  Disclosure  ~ Contact

Copyright © 2023 · Beautiful Pro Theme on Genesis Framework · WordPress · Log in