Pancake Sausage Breakfast Bake (Print-Friendly Version)
Fluffy pancakes and savory sausage layered, baked golden, and finished with maple syrup—perfect for cozy brunches.
# Ingredients:
→ Main Ingredients
01 -
1 lb breakfast sausage, cooked and crumbled
02 -
2 cups all-purpose flour
03 -
2 tablespoons sugar
04 -
2 teaspoons baking powder
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
07 -
2 large eggs
08 -
2 cups buttermilk
09 -
¼ cup melted butter (plus extra for greasing)
10 -
1 teaspoon vanilla extract
11 -
Maple syrup, for serving
# Steps:
01 -
Preheat to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
02 -
In a skillet over medium heat, cook the sausage until browned and crumbly. Drain and set aside.
03 -
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla. Combine wet and dry ingredients until just mixed.
04 -
Heat a nonstick skillet over medium heat. Cook 6–8 medium pancakes, 2–3 minutes per side, until golden and set aside.
05 -
In the baking dish, layer one pancake, sprinkle sausage, and repeat, ending with a pancake on top. Press layers down slightly.
06 -
Cover with foil and bake for 20–25 minutes. Remove foil and bake an additional 5 minutes to crisp the top.
07 -
Slice into portions and serve warm with maple syrup.
# Notes:
01 -
This dish can be assembled ahead of time and stored in the refrigerator until ready to bake.