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Pancake Sausage Bites Recipe
Ben Carraoli

Pancake Sausage Bites Recipe

I have to tell you, making these pancake sausage bites was one of the most fun breakfast projects I’ve tried lately. I love how easy it is to prepare, and the way the warm, cheesy bites pair perfectly with a drizzle of syrup is just irresistible. I usually make a big batch on Sunday, and they’re a lifesaver for busy weekday mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups of pancake mix – I prefer using a buttermilk pancake mix for a fluffier texture. You can use any brand but avoid gluten-free mixes as they can affect consistency.
  • 1 1/2 cups of water – Adjust slightly if your pancake mix feels too thick; you want a pourable consistency.
  • 12 fully cooked breakfast sausage links – Using refrigerated sausages works best but you can also use frozen (just pre-cook them). I find Jimmy Dean links give a rich flavor.
  • 1 cup shredded cheddar cheese – Grate it fresh for creamier melting and better flavor. Pre-shredded cheese sometimes contains anti-caking agents that affect texture.
  • 1/4 cup maple syrup – Adds sweetness and a nice moisture balance; real maple syrup is ideal but pancake syrup works too.

Method
 

  1. Start by mixing your pancake mix with water in a large bowl. Stir until smooth, then fold in shredded cheddar and maple syrup. I love how the cheese melts right into the batter—it gives every bite a creamy, cheesy surprise.
  2. Cut each fully cooked sausage link into four bite-sized pieces. If your sausages are frozen, I microwave them briefly before cutting. This step makes sure they bake evenly inside the pancake batter.
  3. Pour the pancake batter into mini muffin cups, filling each about halfway. Place one piece of sausage into each cup. Using silicone muffin pans helps the bites pop out easily after baking.
  4. Bake in a preheated oven at 400°F (200°C) for 12–15 minutes. Keep an eye on them—the tops should be golden brown, and the cheese should be melted. Let them cool for a few minutes before removing from the pan to avoid sticking

Notes

  • I always grate the cheese fresh—it makes the bites extra creamy.
  • Using silicone muffin pans prevents sticking and makes clean-up easier.
  • Let the bites cool slightly before removing; I’ve found this keeps them intact.
  • You can drizzle extra maple syrup on top after baking for a sweeter treat.
  • For extra crunch, I sometimes broil the bites for 1–2 minutes at the end.