You ever wake up and crave pancakes… but also sausage? Like, you want both but don’t wanna mess with two pans, sticky syrup spills, or—ugh—the cleanup? Yeah. Same here.
That’s exactly how this Pancake Sausage Breakfast Bake came to life in my kitchen. I wanted all the breakfast flavors without standing at the stove flipping cakes like a diner short-order cook. So, I just threw it all in a dish… baked it… and wow. Fluffy pancake layers with juicy sausage, gooey cheese, and maple syrup baked right in? It’s breakfast comfort food on autopilot.
This is the kinda dish that brings people to the table. Great for holidays, brunch parties, or even meal prep for the week (yep, it reheats like a champ). Let’s get right into it.
What You’ll Need (Simple Ingredients, Big Flavor)
Main Stuff:
- 1 lb breakfast sausage (go spicy if you want a little kick!)
- 6 cups pancake batter (homemade or store mix—nobody’s judging)
- 3 large eggs
- 1 cup milk
- 2 tbsp melted butter
- 2–3 tbsp maple syrup (the real stuff hits better)
- 2 cups shredded cheddar cheese
- ½ tsp salt
- Black pepper to taste
Optional—but awesome—toppings:
- Chopped green onion
- Extra syrup
- Sour cream (trust me on this)
- Crumbled bacon bits
Step-by-Step: How to Make Pancake Sausage Breakfast Bake
1. Brown the Sausage
Get a skillet going over medium heat. Toss in the sausage, break it up with a spoon, and cook until browned and cooked through. Drain off the grease. Spread the cooked sausage evenly into a greased 9×13-inch baking dish.
Pro tip: You can do this the night before and store it in the fridge—saves you time in the morning.
2. Whip Up the Pancake Batter
In a big mixing bowl, combine:
- 6 cups pancake batter
- 1 cup milk
- 3 eggs
- 2 tbsp melted butter
- 2–3 tbsp maple syrup
- Salt and pepper
Whisk until just combined. Don’t overmix—we want fluffy, not rubbery.
Lazy Sunday hack: Use a shaker bottle if you’re using mix. Dump everything in, shake it like you’re mixing a protein shake, and boom—batter done.
3. Assemble the Bake
Pour the batter right over the sausage in your baking dish. Use a spatula to make sure it’s evenly spread. Sprinkle all that shredded cheddar right on top.
Cheese and pancakes? I know it sounds weird… but it works. The salty-sweet combo is what dreams are made of.
4. Bake and Chill (well, wait)
Pop the dish in your preheated oven (350°F) and bake for about 35–40 minutes. The top should be golden and puffed up, and the center should bounce back when you tap it lightly.
Let it rest for about 5–10 minutes after baking—this makes slicing way easier, and the flavors settle in nicely.
Why People Are Obsessed with This Breakfast Bake
- One-dish wonder – Toss, bake, done.
- Perfect for lazy weekends – Especially when company’s in town and you wanna impress without stressing.
- Meal prep MVP – Store in the fridge for 4 days or freeze slices individually.
- Crowd pleaser – I’ve brought this to church brunches, tailgates, and potlucks. Never had leftovers.
Make-Ahead Tips (Because Mornings Are Rough)
- Prep the sausage the night before and keep it in the fridge.
- Mix your pancake batter and store it in a covered container (give it a stir in the AM).
- Assemble the whole thing ahead and refrigerate overnight. In the morning, just bake it straight from the fridge (add 5–10 extra minutes to the cook time).
Variations: Because You Know We Love Options
- Spicy Version: Add jalapeños, pepper jack cheese, and spicy sausage.
- Sweet Twist: Mix in a handful of blueberries or sliced bananas before baking.
- Veggie Boost: Toss in spinach, bell peppers, or mushrooms—just sauté them first so they don’t water it down.
- Bacon Bomb: Add chopped cooked bacon on top before baking (because bacon is always a good idea).
Quick Story Time
First time I made this? It was one of those “throw everything in the dish and hope it works” moments. My in-laws were visiting, and I hadn’t grocery shopped. I found some sausage in the freezer, leftover pancake mix, and boom—improvised this. My husband called it “pancake lasagna” (which… ew, but I get it). Now it’s a weekend tradition when we’re all home.
Also, my toddler once said it “tastes like McGriddles but better.” I cried a little.
Serving + Storing
Serving Suggestions:
- Drizzle extra maple syrup right before serving.
- Add sour cream or Greek yogurt for a tangy contrast.
- Serve with fruit or hash browns for a full brunch spread.
Leftovers? You’re in luck.
- Fridge: Wrap slices in foil or store in an airtight container for up to 4 days.
- Freezer: Wrap individual servings and freeze up to 2 months. Reheat in oven or toaster oven (microwave works too, but gets a little soft).
Final Thoughts: Pancakes + Sausage = Breakfast Magic
So there you go. A Pancake Sausage Breakfast Bake that brings the best of both worlds—sweet pancakes and savory sausage—in one warm, cheesy, fluffy bite. It’s easy, satisfying, and honestly… kinda addictive. Great for lazy Saturdays, Sunday brunch, or those random Wednesdays when cereal just won’t cut it.
If you make it, tag me. Or shoot me a message and let me know how it turned out. I’m always down to hear how people are making it their own.
Happy brunchin’! 🍳🥞
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