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Preheat the oven to 400°F.
Cook the sausage in a skillet over medium heat, breaking it into small crumbles, until fully browned and cooked through.
Drain any excess grease and let the sausage cool slightly.
In a large bowl, combine the pancake mix, water, and maple syrup. Stir just until a batter forms.
Fold in the shredded cheese and cooked sausage until evenly distributed.
Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
Bake for 12–15 minutes, until the tops are lightly golden and the centers are set.
Let the muffins cool in the pan for a few minutes before removing.
Serve warm, or cool completely before refrigerating for meal prep.