Pancake Sausage Breakfast Bake

Why You’ll Love This Recipe

This Pancake Sausage Breakfast Bake is a perfect blend of sweet and savory flavors. The fluffy, golden pancakes provide a soft and comforting base, while the crumbled breakfast sausage adds a savory depth. Topping it off with maple syrup creates a delightful balance between salty and sweet, making every bite irresistible. It’s a hassle-free way to enjoy a classic breakfast combination with minimal effort. Plus, it’s easily customizable to suit your tastes and dietary preferences.

Ingredients

• 1 lb breakfast sausage, cooked and crumbled

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs

• 2 cups buttermilk

• ¼ cup melted butter (plus extra for greasing)

• 1 teaspoon vanilla extract

• Maple syrup, for serving

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

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.

2. In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled. Drain any excess fat and set aside.

3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

4. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.

5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

6. Pour half of the pancake batter into the prepared baking dish and spread evenly.

7. Sprinkle the cooked sausage evenly over the batter.

8. Pour the remaining pancake batter over the sausage layer.

9. Bake in the preheated oven for 25-30 minutes, or until the pancake bake is golden brown and a toothpick inserted into the center comes out clean.

10. Let it cool for a few minutes before cutting into squares. Serve with a drizzle of maple syrup.

Servings and Timing

• Total Time: 45 minutes

• Yield: 6 servings

Variations

• Vegetarian Option: Swap out the breakfast sausage for vegetarian sausage crumbles or sautéed vegetables like mushrooms, bell peppers, and onions.

• Sweetened Pancakes: Add a handful of chocolate chips or blueberries to the pancake batter for an extra burst of sweetness.

• Spicy Kick: Add a pinch of red pepper flakes or hot sauce to the sausage for a spicier version of this dish.

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat individual portions in the microwave for 30-60 seconds, or reheat the entire dish in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

FAQs

1. Can I prepare the Pancake Sausage Breakfast Bake the night before?

Yes, you can assemble the dish the night before, cover it, and refrigerate it overnight. When you’re ready to bake, simply preheat the oven and bake as directed.

2. Can I freeze this recipe?

Yes, you can freeze the assembled but unbaked dish for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as usual.

3. Can I use regular milk instead of buttermilk?

While buttermilk provides a tangy flavor and helps with the texture of the pancakes, you can substitute it with regular milk if needed. To replicate buttermilk, add 1 tablespoon of vinegar or lemon juice to 2 cups of milk, let it sit for 5-10 minutes, and then use as directed.

5. How do I know when the bake is done?

The Pancake Sausage Breakfast Bake is done when the top is golden brown, and a toothpick inserted into the center comes out clean. If it’s still wet, bake for an additional 5-10 minutes.

6. Can I use a different type of sausage?

Absolutely! Feel free to experiment with different types of sausage, such as spicy Italian sausage, chorizo, or even chicken sausage, to add different flavors to the dish.

7. How do I make this dish dairy-free?

To make the Pancake Sausage Breakfast Bake dairy-free, use a dairy-free milk (like almond milk) and replace the butter with a dairy-free alternative, such as coconut oil or vegetable oil.

8. Can I add fruit to the pancake batter?

Yes, adding fresh fruit like blueberries or sliced bananas to the pancake batter can make this dish even more delicious. Just fold in the fruit gently before baking.

9. Can I cook the sausage ahead of time?

Yes, you can cook the sausage ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before adding it to the pancake batter.

10. Can I use a different type of syrup?

While maple syrup is the classic choice for this dish, you can experiment with other syrups such as honey, agave, or fruit syrup for a different flavor profile.

Conclusion

This Pancake Sausage Breakfast Bake is the ultimate comfort food for breakfast or brunch, combining the best of both sweet and savory flavors. It’s simple to make, versatile for different tastes, and perfect for any occasion. Whether you’re feeding a crowd or enjoying a relaxing morning at home, this dish will quickly become a favorite in your breakfast rotation. Don’t forget the maple syrup—it’s the finishing touch that makes this bake truly irresistible!

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Pancake Sausage Breakfast Bake

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A comforting and indulgent blend of fluffy pancakes, savory sausage, and sweet maple syrup, baked into a satisfying breakfast casserole.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 lb breakfast sausage, cooked and crumbled

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

2 cups buttermilk

¼ cup melted butter (plus extra for greasing)

1 teaspoon vanilla extract

Maple syrup, for serving

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
2. In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled. Drain any excess fat and set aside.
3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. Pour half of the pancake batter into the prepared baking dish and spread evenly.
7. Sprinkle the cooked sausage evenly over the batter.
8. Pour the remaining pancake batter over the sausage layer.
9. Bake in the preheated oven for 25-30 minutes, or until the pancake bake is golden brown and a toothpick inserted into the center comes out clean.
10. Let it cool for a few minutes before cutting into squares. Serve with a drizzle of maple syrup.

Notes

• Vegetarian Option: Swap out the breakfast sausage for vegetarian sausage crumbles or sautéed vegetables like mushrooms, bell peppers, and onions.
• Sweetened Pancakes: Add a handful of chocolate chips or blueberries to the pancake batter for an extra burst of sweetness.
• Spicy Kick: Add a pinch of red pepper flakes or hot sauce to the sausage for a spicier version of this dish.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

Nutrition

• Serving Size: 1 square
• Calories: 450
• Sugar: 10g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 90mg