Of course, you can’t have pancakes without syrup, and my kids have yet to master the art of syrup without making a giant mess. So, I had to get creative. I started mixing the syrup into the pancake batter. It was delicious! But, I still wanted syrup for my sausage. Why not combine them all? I started making these little pancake muffins forever ago, but only recently did I discover the joys of sausage pancakes.
I have also made a large “casserole” version of this dish, in which I layered the ingredients instead of combining, and baked in a large pan. It was great for larger batches and sit down meals, but I prefer the muffin form for the daily grind. I’ve also made versions with bacon, blueberries, and other favorite pancake toppings. The process is the same, and you can even keep the batter as-is, pour into muffin tin, then add different ingredients to each one. Everyone gets their favorite and it doesn’t require much effort. I also make several batches and freeze them in small portions for easy weekend breakfasts.
Do you have any favorite make-ahead breakfast recipes?