Einkorn Sausage Pancake Muffins (High Protein)

ByJennifer Hall Published


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These Einkorn Sausage Pancake Muffins are a fun, high-protein twist on classic pancakes! Made with fluffy einkorn flour, savory breakfast sausage, cheddar cheese, protein powder and a touch of maple syrup, these sausage pancake muffins have that perfect sweet-and-savory combination in an easy, grab-and-go breakfast. They’re simple to make, packed with protein, freezer-friendly, and perfect for busy mornings, meal prep, or a breakfast the whole family will love.

How Much Protein Are In These Sausage Pancake Muffins?

One serving is 2 muffins, with 12 grams of protein per muffin, that’s 24 grams of protein per serving. They’re perfect for a grab-and-go breakfast and a delicious, satisfying way to start your morning!

Can I Make These Sausage Pancake Muffins Without Protein Powder?

Absolutely. The protein powder is optional and can be omitted without changing the rest of the recipe.

Can I Make These Protein Muffins Ahead of Time?

Yes! I’ve been making these protein pancake muffins on repeat for weeks now as part of my meal prep for work. I grab two, reheat them with my morning coffee, and feel full for hours. They’re an easy, protein-packed breakfast that I can grab and go on busy mornings.

Once cooled, store them in an airtight container in the refrigerator for up to 4 days. I personally prefer to freeze mine in a Ziploc bag. When I’m ready for them, I pull them straight from the freezer and microwave for about 45 seconds. They’ll keep in the freezer for up to 2 months.

Table of Contents

Ingredient’s You’ll Need For Sausage Pancake Muffins

  • Einkorn Flour– All-purpose einkorn flour, the key here is accurate measurements! Using a food scale to measure out exact grams is best, but if you don’t have one, spoon and level the flour. 
  • Baking soda
  • Baking powder
  • Protein powder– I like to use Flav City Vanilla Creme protein powder.
  • Salt– Fine grain sea salt.
  • Saigon cinnamon
  • Milk
  • Melted butter– I like to use salted butter for this recipe.
  • Maple syrup- We use just a touch to balance the savory and sweet in these muffins.
  • Eggs- Helps bind these muffins together also adds extra protein.
  • Shredded cheddar cheese
  • Sausage: Crumbled and browned breakfast sausage.

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Kitchen Scale
Protein Powder

Step-By-Step How to Make Protein Pancake Muffins

1

Brown Sausage

Brown the breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Cook until no longer pink and lightly browned. Drain any excess grease and set aside to cool slightly.

2

Combine Dry Ingredients

In a large bowl, whisk together the einkorn flour, baking powder, baking soda, and salt. If using protein powder, whisk it into the dry ingredients.

3

Combine the Wet Ingredients

In a separate bowl, whisk together the milk, eggs, maple syrup, and melted butter until smooth and well combined.

4

Make the Batter

Add sausage and cheese to the wet ingredients, then pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix; a few small lumps are fine.

5

Rest Batter and Fill Tins

Allow the batter to rest for 10 minutes. Meanwhile, preheat the oven to 350°F and line a 12-cup muffin tin with liners. Once the batter has rested, evenly divide it among the 12 muffin liners. Bake for 17-19 minutes.

More Protein-Packed Breakfast Recipes

  • Savory Cottage Cheese Toast A quick, savory breakfast made with protein-rich cottage cheese, eggs, cheese and baked on sourdough to a golden perfection, add your favorite toppings for a fun unique twist.
  • Homemade Einkorn Granola A crunchy, wholesome granola that’s easy to meal prep and enjoy with yogurt or milk.
  • Coffee Lover’s Espresso Smoothie A creamy, coffee-flavored smoothie that combines your morning caffeine with a protein-packed breakfast and even a sneaky little veggie!
  • Banana Oatmeal Breakfast Cookies Soft, chewy breakfast cookies made with oats, banana, and protein powder for an easy grab-and-go breakfast.

Helpful Tips

  • Cool the sausage slightly before adding it to the batter. You don’t want very hot sausage warming the batter or melting the cheese prematurely. Also, drain any excess fat from the sausage to avoid greasy muffins.
  • For extra maple flavor: Drizzle a tiny amount of maple syrup over the warm muffins just before serving, or serve them with maple syrup for dipping, which is how I like to enjoy them.
  • Use your favorite breakfast sausage: Mild or seasoned breakfast sausage works especially well in these muffins. Its savory flavor pairs perfectly with the sweet maple syrup and sharp cheddar cheese.

Explore More Breakfast Recipes

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Einkorn Sausage Protein Pancakes

Jennifer Hall
These Einkorn Pancake Breakfast Muffins combine the fluffy texture of pancakes with the convenience of a grab-and-go muffin. Made with ancient grain einkorn flour, maple syrup, breakfast sausage, cheddar cheese, and protein powder, they’re lightly sweet, savory, and packed with protein. They’re easy to make ahead for a quick breakfast the whole family will love.
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Prep Time 14 minutes
Cook Time 18 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 6 Servings
Calories 494 kcal

Equipment

Ingredients
  

  • 275g (1/2 lb) Breakfast Sausage
  • 240g (2 cups) Einkorn Flour all purpose
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Saigon cinnamon
  • 1 scoop vanilla protein powder Optional- I use Flav City Vanilla Creme
  • 1/4 tsp Fine grain sea salt
  • 240g (1 cup) Milk whole or 2%
  • 2 large Eggs
  • 48g 3 tbsp Melted Butter
  • 53g 3 tbsp Maple syrup
  • 85g (1 cup) Shredded mild cheddar cheese

Instructions
 

  • Cook Sausage: Brown the breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Cook until no longer pink and lightly browned. Drain any excess grease and set aside to cool slightly.
  • Combine dry ingredients: To a bowl add einkorn flour, salt, baking soda, baking powder and protein powder and cinnamon. Set aside.
  • Combine wet ingredients: To another bowl add milk, eggs, maple syrup and melted butter. Whisk until well combined.
  • Fold in cheese and Sausage: Fold in shredded cheddar cheese and cooled cooked sausage crumbles to your wet mixture. Mix until combined.
  • Add dry ingredients to wet: Combine dry ingredients with wet, mix until just combined, but do not overmix. Let the batter rest for 10 minutes.
  • Preheat oven: Preheat oven to 350 degrees Fahrenheit. Line muffin tins with liners.
  • Scoop and bake: Using a 3 tbsp scoop, evenly divide the batter into 12 muffin tins.
  • Bake: Bake in 350 degree Fahrenheit oven for 16-19 minutes or until lightly browned on top and toothpick inserted comes out clean.
  • Serve: Serve warm with extra maple syrup to dip into or pour over. Enjoy!

Notes

This website provides approximate nutrition information for convenience and as a courtesy. Nutrition information is calculated based on the ingredients and quantities used in each recipe and may vary depending on the specific products and ingredients used.

Nutrition

Serving: 2MuffinsCalories: 494kcalCarbohydrates: 43.3gProtein: 24.3gFat: 26gSaturated Fat: 11.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.8gCholesterol: 152mgSodium: 836mgPotassium: 303mgFiber: 3.5gSugar: 6.4gVitamin A: 181IUCalcium: 63mgIron: 1.3mg
Keyword einkorn pancake muffins, einkorn protein muffins, einkorn sausage protein muffins, protein pancake muffins, protein sausage pancake muffins, sausage cheddar muffins, Sausage pancake muffins
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