Easy Pancake Sausage Breakfast Bake

Introduction

There’s nothing like waking up to the smell of breakfast sausage sizzling in the pan and the comforting aroma of pancakes. This Pancake Sausage Breakfast Bake combines both into one satisfying dish that’s ideal for feeding a crowd or prepping ahead for busy mornings. With layers of savory sausage baked inside a fluffy, slightly sweet pancake base, this recipe delivers the best of both breakfast favorites in every bite. It’s kid-approved, adult-loved, and perfect for holidays, brunches, or everyday family meals.

My recipe story

This dish came about one weekend when my family couldn’t decide between pancakes or sausage and eggs. Instead of cooking everything separately, I thought, “Why not combine them into a single bake?” The result was an instant hit—comforting, hearty, and fuss-free. Since then, it’s become one of our go-to recipes for brunch gatherings, especially around the holidays when you want something filling without being stuck at the stove flipping pancakes. It’s the kind of recipe that makes memories at the table, bringing everyone together with a warm slice and a drizzle of maple syrup.

Ingredient breakdown

One of the best things about this recipe is how simple the ingredient list is. You don’t need anything fancy—just pantry staples and breakfast sausage. The combination of flour, sugar, baking powder, and milk creates a pancake-like batter that bakes into a fluffy base. A touch of sugar gives the bake a hint of sweetness that balances perfectly with the savory sausage.

The sausage provides richness and flavor, while the eggs add structure and help bind the batter. You can use mild, hot, or even maple-flavored sausage depending on your taste preferences. Don’t forget the butter—it adds richness and keeps the bake tender. Maple syrup is optional but highly recommended for drizzling over the top once it’s baked, enhancing that sweet-and-savory combination.

If you’re feeding a large group, this recipe is easily doubled to fit a larger casserole dish. It’s adaptable, forgiving, and always delicious.

Equipment you’ll need

• Large skillet (for browning sausage)
• Mixing bowls (one for wet, one for dry ingredients)
• Whisk or hand mixer
• Measuring cups and spoons
• 9×13-inch baking dish
• Rubber spatula or spoon
• Oven preheated to 350°F (175°C)

Step-by-step directions

1. Prepare the sausage: Begin by heating a large skillet over medium heat. Add the breakfast sausage and cook until browned and crumbled, about 6–8 minutes. Drain any excess grease and set aside to cool slightly. This step ensures the sausage is flavorful and fully cooked before being baked.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and a pinch of salt. This ensures the leavening is evenly distributed, which helps the pancake layer rise uniformly in the oven.
3. Combine wet ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter until smooth. These ingredients provide structure and richness, creating the signature pancake texture once baked.
4. Make the batter: Slowly pour the wet ingredients into the dry ingredients. Use a whisk or spatula to gently stir until just combined—avoid overmixing to prevent a dense texture. The batter should be smooth but slightly lumpy.
5. Assemble the bake: Grease your 9×13-inch baking dish with butter or cooking spray. Pour half of the batter into the dish, then sprinkle the cooked sausage evenly over it. Top with the remaining batter, ensuring the sausage is well distributed within the layers.
6. Bake the dish: Place the casserole in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bake to cool for about 5 minutes before slicing.
7. Serve and enjoy: Slice into squares and serve warm. Drizzle with maple syrup for a sweet finish or serve plain for a more savory bite.

Variations & substitutions

This breakfast bake is highly customizable. Try swapping sausage for cooked bacon, ham, or turkey sausage for a leaner option. Add shredded cheese between layers for extra richness, or fold in diced bell peppers, onions, or spinach for a veggie-packed version. For a sweet twist, mix in a handful of blueberries or chocolate chips. Gluten-free flour blends work well as a substitution, and you can use almond or oat milk if you prefer a dairy-free option.

Storage, freezing & make-ahead

Leftovers store well in the refrigerator for up to 4 days when covered tightly with foil or placed in an airtight container. To reheat, simply microwave individual portions for 1–2 minutes or warm the whole dish in the oven at 325°F until heated through.

This bake also freezes beautifully. Cut cooled portions into squares, wrap each tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave. For make-ahead convenience, you can assemble the dish the night before, refrigerate it, and bake fresh in the morning.

Serving ideas & pairings

This Pancake Sausage Breakfast Bake pairs wonderfully with a variety of sides. Serve with fresh fruit like berries or melon for a refreshing contrast. A side of scrambled eggs or a light salad balances the richness. Beverages like orange juice, coffee, or even a mimosa make it brunch-ready. For a sweet and savory combo, drizzle maple syrup generously or top with a dollop of whipped cream.

FAQ

Can I make this ahead of time?
Yes! Assemble it the night before, cover, refrigerate, and bake in the morning.

Can I use pancake mix instead of making the batter from scratch?
Absolutely—just prepare the mix according to package instructions and layer with sausage.

What type of sausage works best?
Any ground breakfast sausage works—choose mild, hot, or maple depending on your preference.

Can I add cheese?
Yes! Shredded cheddar, mozzarella, or pepper jack adds extra richness.

How do I prevent the bake from being dry?
Be careful not to overbake—remove from the oven as soon as a toothpick comes out clean.

Final thoughts

The Pancake Sausage Breakfast Bake is a true crowd-pleaser—simple to make, endlessly versatile, and satisfying enough to serve for breakfast, brunch, or even dinner. With just a handful of ingredients, you can create a dish that feels special without spending hours in the kitchen. Whether you enjoy it plain, drizzled with syrup, or paired with your favorite sides, this recipe is sure to become a staple in your home. Gather your family, slice into this comforting bake, and enjoy the best of both pancakes and sausage in every bite.

Easy Pancake Sausage Breakfast Bake

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 8 servings

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Description

A hearty, family-friendly breakfast casserole that combines fluffy pancake layers with savory sausage. Perfect for busy mornings or brunch gatherings.

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Ingredients

• 1 lb breakfast sausage, cooked and crumbled

• 2 cups all-purpose flour
• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt
• 1 1/2 cups milk

• 2 large eggs

• 1/4 cup unsalted butter, melted
• Maple syrup, for serving (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cook sausage in a skillet over medium heat until browned and crumbled; drain excess grease.

3. In a large bowl, whisk flour, sugar, baking powder, and salt.

4. In another bowl, whisk milk, eggs, and melted butter until smooth.
5. Combine wet and dry ingredients, stirring just until blended.

6. Pour half the batter into the dish, layer sausage evenly, then top with remaining batter.

7. Bake 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
8. Cool for 5 minutes before slicing; serve warm with maple syrup if desired.

Notes

Leftovers can be stored in the refrigerator for up to 4 days or frozen for 2 months. Reheat in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American