Lunch Box: Pancake and Sausage Muffins

Sausage mixed into muffins
Pancake and Sausage Muffins.

I love the pigs in a blanket served at pancake shops. A light and fluffy pancake wrapped around a link of breakfast sausage drizzled with maple syrup is a great combination of savory and sweet.


This week I’m baking the combination in grab-and-go muffins that are tasty for breakfast or a quick lunch at the office.

The recipe is simple to prepare with the help of prepared pancake mix and cooked sausage links.

The pancake mix is combined with buttermilk, egg, melted butter, maple syrup and vanilla extract.

Although I like to use buttermilk in the muffins, you can substitute regular milk if you don’t have buttermilk on hand.

Besides the maple syrup in the batter, I like to take the maple flavor over the top by using maple-flavored sausages in the muffins.

You can also serve syrup alongside the muffins for those who want their muffins even sweeter.

The muffins can be baked, cooled and frozen for a quick breakfast or lunch option, or they can be served piping hot and right out of the oven.

Individual muffins can be reheated in the microwave.


2 cups pancake or baking mix

¾ cup buttermilk

¼ cup real maple syrup, plus more for serving

1 egg, lightly beaten

2 tablespoons melted butter

1 teaspoon vanilla extract

1 6.4-ounce package frozen cooked sausage links, defrosted and cut into ¼-inch pieces, preferably maple-flavored*

Heat oven to 350 degrees. Line 12 standard-size muffin cups with muffin papers and set aside.

Whisk the pancake or baking mix, buttermilk, maple syrup, egg, butter and vanilla together in a medium bowl.

Fold in the sausage and divide among the muffin cups.

Bake for 20-25 minutes.

Serve with additional maple syrup, if desired.

Makes 12 muffins.


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*Swift Premium Brown ‘n Serve sausage links were used for testing purposes.