Savory Stuffed Pancake Cupcakes

If you live in the Orlando area, then you’ve probably heard of Ethos Vegan Kitchen‘s amazing Sunday brunch. I love getting a stack of pancakes with a side of sausage and drenching everything in warm syrup. But for every other day of the week, I have to fend for myself. So here is a super simple on-the-go version recipe you can munch on all week.


Makes 12 cupcakes.

Cupcake Batter:

2 cups Original Bisquick mix

1 ½ cup soy milk

½ package Gimme Lean ground sausage

½ cup your favorite syrup


Cupcake Batter:

Whisk together the Bisquick mix and soy milk and set aside.


Crumble sausage pieces into a skillet and brown over medium heat. Should take approximately 8-10 minutes. Feel free to add your favorite seasonings. I like to use a lot of pepper and onion powder.


Preheat oven to 400 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners half way with cupcake batter.  Add sausage crumbles and a generous amount of your favorite syrup.


Bake for 18-20 minutes. Serve warm with your favorite pancake toppings and enjoy!