Preheat your oven to 375°F (190°C).
Lightly grease your muffin tin with cooking spray or line it with muffin liners.
In a skillet over medium heat, cook the ground sausage until browned. Drain the excess grease and set aside.
In a large mixing bowl, combine the pancake mix and water. Whisk until just combined; add the maple syrup and shredded cheddar cheese, stirring gently.
Carefully fold the cooked sausage into the pancake batter until evenly distributed.
Spoon the sausage batter mixture into the prepared muffin tin, filling each cup about ¾ full.
Bake for 15-18 minutes, or until golden brown and a toothpick comes out clean.
Allow to cool for a few minutes before transferring to a wire rack. Drizzle with additional maple syrup if desired.
