High-Protein Pancake Sausage Mini Muffins
Sweet-meets-savory, protein-packed mini muffins made with protein pancake mix, Greek yogurt, and turkey sausage. Perfect for grab-and-go breakfasts, meal prep, and kid-friendly snacking—freeze beautifully and reheat in seconds.
Ingredients
Batter
- 1 cup protein pancake mix or regular pancake mix
- 2 large eggs
- 0.5 cup milk dairy or non-dairy
- 0.5 cup plain Greek yogurt
- 1 tsp baking powder if not included in mix
- 0.5 tsp ground cinnamon optional
- 1 tsp vanilla extract
Mix-ins & Sweetener
- 0.5 cup cooked turkey sausage chopped
- 2 tbsp maple syrup or honey optional, for light sweetness
Optional Add-ins
- blueberries or chopped apples; shredded cheese; chopped spinach or zucchini; pinch of nutmeg as desired (do not overfill batter)
Instructions
- Prep: Heat oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with silicone liners.
- Make batter: In a bowl, whisk pancake mix, eggs, milk, Greek yogurt, baking powder, vanilla, and cinnamon until smooth.
- Add sausage: Fold in chopped cooked turkey sausage (and any optional add-ins). Do not overmix.
- Fill: Spoon batter into muffin cups, about 3/4 full.
- Bake: 12–15 minutes, until golden and a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a rack.
- Serve/store: Enjoy warm or cool completely for meal prep.
Notes
Make-ahead & storage: Refrigerate up to 5 days or freeze up to 2 months (freeze on a tray, then bag). Reheat 20–30 seconds in the microwave or warm in a toaster oven for crisp edges.
Tips: Use silicone liners to prevent sticking; finely chop sausage for toddler-friendly bites; for sweeter muffins, add fruit or a touch more maple.
Variations: Go fully savory with shredded cheese and spinach; or skip sausage and add mini chocolate chips for a sweet version.