Name: Pancake Sausage Breakfast Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: Pancake batter (homemade or store-bought); Breakfast sausage (bulk or links, cooked and crumbled); 4 large eggs; 1 1/2 cups milk; 1/4 cup maple syrup; 1 teaspoon vanilla extract; Pinch of salt; Butter (for greasing the baking dish)

This Pancake Sausage Breakfast Bake is a hearty, crowd-pleasing dish that combines fluffy pancakes, savory sausage, and a rich custard baked to golden perfection. It’s perfect for a weekend brunch or a make-ahead breakfast that satisfies everyone’s cravings for sweet and savory all in one bite.

Why You’ll Love This Recipe

I love this recipe because it takes the classic breakfast staples—pancakes and sausage—and transforms them into a convenient casserole that’s both easy to prepare and delicious. The combination of soft, buttery pancakes with the savory sausage and the creamy custard soak creates a delightful mix of textures and flavors. Plus, it’s a great recipe to prepare ahead of time, making busy mornings less stressful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pancake batter (homemade or store-bought)
Breakfast sausage (bulk or links, cooked and crumbled)
Eggs
Milk
Maple syrup
Vanilla extract
Salt
Butter (for greasing the baking dish)

directions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter.
Prepare pancake batter according to your preferred recipe or package instructions.
Pour the batter onto a greased griddle or skillet, cooking pancakes until just done but still soft. Set aside to cool slightly, then cut into bite-sized pieces.
Cook the breakfast sausage in a skillet until browned and cooked through, then drain excess fat.
Spread half of the pancake pieces evenly in the bottom of the prepared baking dish. Layer the cooked sausage over the pancakes, then top with the remaining pancake pieces.
In a mixing bowl, whisk together eggs, milk, maple syrup, vanilla extract, and a pinch of salt until combined.
Pour the egg mixture evenly over the pancake and sausage layers in the baking dish, pressing down gently to ensure everything is soaked.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the custard is set and the top is lightly golden.
Let the bake cool for 5 minutes before serving.

Servings and timing

This recipe serves about 6 to 8 people. Preparation takes around 15 minutes, and baking requires about 45 minutes, so plan for just over an hour from start to finish.

Variations

Swap maple syrup for honey or brown sugar in the custard mixture for a different kind of sweetness.
Use spicy sausage or add sautéed bell peppers and onions for an extra flavor boost.
Stir in fresh or frozen berries between layers for a fruity twist.
Replace the pancake batter with French toast batter for a richer flavor.
Use dairy-free milk and egg substitutes to make it vegan-friendly.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes or until heated through. Individual portions can also be microwaved, though the oven method helps maintain the bake’s texture better.

FAQs

Can I prepare this recipe the night before?

Yes, I often assemble the bake the night before and refrigerate it covered. Then I bake it fresh in the morning for a warm and delicious start to the day.

What kind of sausage works best?

I prefer using breakfast sausage links or bulk sausage with seasoning, but any ground turkey sausage can work well depending on your taste.

Can I use frozen pancakes?

While fresh pancakes absorb the custard better, frozen pancakes can be used if thawed completely first. They might result in a slightly different texture but still taste great.

Is it possible to make this gluten-free?

Absolutely! I use gluten-free pancake mix and ensure the sausage is gluten-free to make this recipe safe for those with gluten sensitivities.

How do I make it less sweet?

If I want a less sweet version, I reduce the maple syrup in the custard and skip adding syrup as a topping. You can also swap the syrup for herbs or spices like sage for a more savory profile.

Conclusion

I find this Pancake Sausage Breakfast Bake to be a fantastic way to elevate a traditional breakfast into a convenient, flavorful casserole. It’s easy to prepare, customizable, and perfect for feeding a group or making ahead for busy mornings. Once you try it, this recipe will likely become a go-to favorite in my kitchen for weekend breakfasts and special occasions alike.