👩🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Generously grease a mini muffin tin with cooking spray or butter.
-
2
If using raw sausage links, cook them in a skillet over medium heat until browned and cooked through. Drain any excess fat and cut each link in half. If using pre-cooked links, simply cut them in half.
-
3
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
-
4
In a separate small bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until well combined.
-
5
Pour the wet ingredients into the dry ingredients and mix gently until just combined. A few lumps are fine; do not overmix.
-
6
Spoon about 1 tablespoon of pancake batter into the bottom of each prepared mini muffin cup.
-
7
Place one halved sausage link into the center of the batter in each cup.
-
8
Top each sausage piece with another tablespoon of pancake batter, ensuring the sausage is mostly covered.
-
9
Bake for 12-15 minutes, or until the pancake bites are golden brown and a toothpick inserted into the pancake portion comes out clean.
-
10
Let cool in the muffin tin for a few minutes before carefully removing. Serve warm with maple syrup or your favorite toppings.
💡 Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. These bites can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. Reheat in a microwave or toaster oven.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
18g
Total Fat
20g
Saturated Fat
7g
Carbs
30g
Fiber
1g
Sugar
8g
Sodium
550mg
Cholesterol
90mg
