Pancake Sausage Breakfast Bake

When weekend mornings call for something warm and comforting this Pancake Sausage Breakfast Bake brings everyone to the table with a smile. Imagine fluffy golden pancakes layered with savory sausage and a drizzle of sweet maple syrup all baked together in one cozy dish. It is perfect for brunch gatherings meal prep for busy weeks or those simple family breakfasts when you want a little extra something. I love that this bake is both easy and deeply satisfying a true celebration of classic breakfast flavors baked together in one dish.

The first time I served this for an extended family brunch it vanished before I could even warm the syrup. Now it is my secret weapon anytime I need a breakfast everyone will love.

Ingredients

• Breakfast sausage: brings savory richness look for well-seasoned bulk sausage for the best flavor
• All-purpose flour: forms the base of the pancakes choosing fresher flour gives a lighter texture
• Sugar: provides just enough sweetness so do not skip it even if you plan to drizzle the bake with syrup
• Baking powder and baking soda: help the pancakes rise and stay fluffy always check the freshness for best results
• Salt: balances sweet and savory flavors use kosher salt for extra depth
• Large eggs: bind the batter and give structure choose the freshest eggs you can find
• Buttermilk: makes the pancakes tender and moist shake the carton or use full-fat for best results
• Melted butter: adds richness and helps the pancakes brown nicely go for quality butter as it really shines here
• Vanilla extract: boosts the overall flavor choose pure extract if possible for better taste
• Maple syrup: adds the final touch of sweetness use pure maple syrup for the most authentic flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and thoroughly grease a nine by thirteen inch baking dish with butter to ensure nothing sticks and for extra flavor

Cook the Sausage:

Cook the breakfast sausage in a skillet over medium heat crumbling it as it browns for even texture and flavor then drain off any excess fat and set the sausage aside

Prepare the Pancake Batter:

Mix two cups of flour sugar baking powder baking soda and salt in a large bowl for a well blended dry base then in another bowl whisk together the eggs buttermilk melted butter and vanilla to combine all of the wet ingredients

Combine Ingredients:

Pour the wet ingredients into the dry and gently stir just until you cannot see dry flour be careful not to overmix so your pancakes stay fluffy

Cook Pancakes:

Heat a nonstick skillet over medium heat and use about one third cup of batter per pancake cook for two to three minutes on each side until golden brown set the finished pancakes aside on a plate

Assemble the Casserole:

Place one pancake on the bottom of your prepared baking dish sprinkle over some cooked sausage and continue layering pancakes and sausage ending with a pancake on top press the layers down gently so everything settles together

Bake:

Cover the baking dish with foil to keep in moisture and bake for twenty to twenty five minutes then remove the foil and return the dish to the oven for about five minutes to crisp up the top

Serve:

Slice the bake into generous pieces and serve warm at the table with plenty of maple syrup on the side for drizzling

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The sausage is my favorite part because it turns plain pancakes into something extra special my kids now call this the breakfast cake and it is our go to whenever we have houseguests or want leftovers for breakfast all week

Storage Tips

Leftovers keep well in the fridge for up to three days just tightly cover the baking dish or transfer slices to an airtight container To reheat warm slices in the microwave or bake them in a low oven until heated through Freezing works well for individual portions so wrap tightly before freezing for up to one month

Ingredient Substitutions

You can swap out the sausage for breakfast bacon or try a vegetarian sausage if you prefer For a gluten free option use your favorite one to one gluten free flour blend in place of all purpose flour Substitute regular milk with a splash of lemon juice for homemade buttermilk in a pinch and feel free to add a handful of shredded cheese between layers for extra flavor

Serving Suggestions

This breakfast bake loves company Serve it alongside scrambled eggs or creamy yogurt for added protein or pair with a platter of fresh berries and orange wedges If you are hosting brunch offer warm syrup whipped butter and perhaps a dash of hot sauce on the side for a truly diner inspired spread

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A Brief History

Baked breakfast dishes like this draw from classic American casseroles and pancake stacks merging the grab and go convenience of a casserole with the nostalgic flavor of weekend pancake breakfasts Over time recipes like this have become favorites at potlucks family gatherings and holiday mornings

Recipe FAQs

→ Can I prepare this dish in advance?

Yes, assemble the layers ahead of time, cover, and refrigerate overnight. Bake fresh before serving.

→ What type of sausage works best?

Classic breakfast sausage gives the dish a savory kick, but you can use mild or spicy varieties for different flavors.

→ Can I substitute the buttermilk in the pancakes?

If you don’t have buttermilk, mix milk with a little lemon juice or vinegar and let it sit for several minutes as a quick replacement.

→ How can I reheat leftovers?

Warm slices in the oven at 325°F or use a microwave for quick reheating until heated through.

→ What sides complement this bake?

Scrambled eggs, fresh fruit, or a green salad pair wonderfully to make a complete breakfast spread.