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Preheat your oven to 400°F. Cook the breakfast sausage in a skillet over medium heat, breaking it apart with a spoon, until fully browned. Drain any excess grease thoroughly and set aside.

While the sausage cooks, cook the bacon in a separate skillet until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small pieces and set aside with the sausage.

In a large mixing bowl, combine the pancake mix and water. Whisk until a smooth batter forms, following the package directions for consistency.

Stir the cooked sausage, chopped bacon, 1 cup of shredded cheddar cheese, and 1/4 cup of maple syrup into the pancake batter until well combined.

Lightly grease two 24-count mini muffin pans. Spoon the pancake mixture into each mini muffin cup, filling them about two-thirds full. This recipe makes approximately 48 mini pancake bites.

Optional: For extra flavor and presentation, sprinkle a small amount of additional shredded cheese, cooked sausage, and chopped bacon on top of each mini pancake bite before baking.
Bake in the preheated oven for 12-15 minutes, or until the pancake bites are golden brown and cooked through. A toothpick inserted into the center should come out clean.

Remove from the oven and let cool in the muffin pans for a few minutes before transferring to a wire rack. Serve warm with additional maple syrup for dipping.


Preheat your oven to 400°F. Cook the breakfast sausage in a skillet over medium heat, breaking it apart with a spoon, until fully browned. Drain any excess grease thoroughly and set aside.

While the sausage cooks, cook the bacon in a separate skillet until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small pieces and set aside with the sausage.

In a large mixing bowl, combine the pancake mix and water. Whisk until a smooth batter forms, following the package directions for consistency.

Stir the cooked sausage, chopped bacon, 1 cup of shredded cheddar cheese, and 1/4 cup of maple syrup into the pancake batter until well combined.

Lightly grease two 24-count mini muffin pans. Spoon the pancake mixture into each mini muffin cup, filling them about two-thirds full. This recipe makes approximately 48 mini pancake bites.

Optional: For extra flavor and presentation, sprinkle a small amount of additional shredded cheese, cooked sausage, and chopped bacon on top of each mini pancake bite before baking.
Bake in the preheated oven for 12-15 minutes, or until the pancake bites are golden brown and cooked through. A toothpick inserted into the center should come out clean.

Remove from the oven and let cool in the muffin pans for a few minutes before transferring to a wire rack. Serve warm with additional maple syrup for dipping.
