Preheat oven to 400°. Spray 36 mini muffin cups with cooking spray.
In a medium skillet over medium high heat, cook sausage, stirring constantly to crumble, until cooked through and no longer pink. Drain and set aside.
In a medium bowl, whisk together flour, baking powder, and baking soda.
In a small bowl, beat together egg, syrup, milk, and butter.
Gently stir wet ingredients into dry ingredients until mostly smooth. A few small lumps are fine. Mix sausage into batter.
Use small cookie scoop to fill mini muffin cups.
Bake 10-12 minutes. Cool in pan 1-2 minutes.
Serve warm with extra maple syrup on the side.
Notes
Make ahead tip: bake and cool completely. Store in the refrigerator in a zip-top bag.To reheat: place 8-10 pancake bites on a microwave-safe or paper plate and heat on high power for 30 seconds. Continue until all are heated. Keep warm in slow cooker set to"warm".